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Buckwheat groats production. Part I. The changes in carbohydrates and protein of buckwheat (Fagopyrum esculentum Moench) during processing

✍ Scribed by Fornal, Ł. ;Soral-Śmietana, M. ;Fornal, J.

Publisher: John Wiley and Sons
Year: 1981
Tongue: English
Weight: 359 KB
Volume: 25
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19810250406

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✦ Synopsis

Abstract

The changes in carbohydrates and protein of buckwheat during groats production were investigated. The influence of cleaning, dehulling and in particular two different systems of roasting on the buckwheat compounds were also discussed. It was found that processing of buckwheat was responsible for the changes in most factors studied regarding particular proteins and cellulose. During the roasting process temperature activity as well as the influence of water or steam created significant changes in the solubility of proteins. More pronounced changes in chemical composition were observed after steam roasting in comparison to fire roasting.

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Buckwheat groats production. Part. II The changes in the ultrastructure of buckwheat (Fagopyrum esculentum Moench) during processing

✍ Fornal, J. ;Soral-Śmietana, M. ;Fornal, Ł. 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 337 KB

## Abstract By means of a scanning electron microscope the changes in the ultrastructure of buckwheat in two different methods of groats production were investigated. Scanning electron micrographs taken from buckwheat assigned to fire and steam roasting did not show significant differences in the u