The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components

Abstract

The production of various bakery and non-bakery products based on buckwheat with components that positively affect health (fiber, antioxidants, and/or minerals), the optimization of recipes and technological process parameters, as well as giving character to final products in terms of their sensory acceptability and potential functional properties, gained significant interest last few years. Therefore, buckwheat products such as bread, biscuits, snacks, noodles, and cakes are commercialized and increasingly consumed. In addition, the use of non-bakery buckwheat products, such as tea, sprouts, honey, and other products, is becoming more common. In order to obtain potentially functional food with buckwheat of high nutritional quality, it is important to understand the effect of processing on bioactive components. The baking process, inevitable in the production of bakery products, is especially important. It is also important to understand the effect of storage on bioactive components. To this end, in the light of available literature, this chapter will provide an overview of bioactive components in buckwheat and discuss their stability in buckwheat and its products during processing and storage.

A decade of advances in the study of buckwheat for organic farming and agroecology (2013-2023)

“…and the Tartary buckwheat ( Fagopyrum tataricum Gaertn.) ( Džafić and Žuljević, 2022 ). The morphology of the achene is one of the most important differences between F. tataricum and F. esculentum .…”

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

“…Buckwheat groats are usually served like rice after cooking, while raw buckwheat (groat or flour) is used as a substitute for wheat flour in products for people suffering from celiac disease or gluten sensitivity. The literature data indicate that roasting affects the chemical composition and functional properties of buckwheat groats [4]. Zieli ńska et al [5] showed the reduction of antioxidants as well as the formation of Maillard reaction products after buckwheat roasting.…”