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Effect of buckwheat flour on chemical and functional properties of tarhana

✍ Scribed by Nermin Bilgiçli

Book ID
116726380
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
177 KB
Volume
42
Category
Article
ISSN
1096-1127

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✍ Wei, Y.- M. ;Zhang, G.- Q. ;Li, Z.- X. 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 321 KB

The protein contents of four buckwheat flours (from two Chinese bitter, one Chinese sweet and one Polish sweet backwheats) are lower than that of Meneba wheat flour. Buckwheat flours are rich in albumin and globulin, but have a lower content of prolamin and glutelin than wheat flour. In buckwheat pr