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

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

Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
337 KB
Volume
25
Category
Article
ISSN
0027-769X

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✦ Synopsis

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 ultrastructure of both raw materials. It was found that steam roasting was responsible for more pronounced changes of buckwheat, producing complete dispersion and gelatinization of starch, in comparison to fire roasting.

📜 SIMILAR VOLUMES

Buckwheat groats production. Part I. The
Buckwheat groats production. Part I. The changes in carbohydrates and protein of buckwheat (Fagopyrum esculentum Moench) during processing
✍ Fornal, Ł. ;Soral-Śmietana, M. ;Fornal, J. 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 359 KB

## 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 respon