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International Journal of Food Sciences and Nutrition Volume 60, 2009 - Issue sup4: Plant based foods & nutritional outcome
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Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process

Karolina Christa Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Department of Functional Properties of Food, Olsztyn, PolandCorrespondence[email protected]
,
Maria Soral-Śmietana Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Department of Functional Properties of Food, Olsztyn, Poland
&
Grazyna Lewandowicz Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznan, Poland
Pages 140-154 | Published online: 21 Sep 2009

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Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs & Calum P. Holmes. (2022) Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development . Journal of the American Society of Brewing Chemists 80:4, pages 329-340.
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Jie Hong Chiang, Xin Yi Hua, Ashley Hui Min Yu, Elaine Wan Yi Peh, E’Ein See & Christiani Jeyakumar Henry. (2022) A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems. Food Reviews International 0:0, pages 1-25.
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Articles from other publishers (22)

Magdalena Wiśniewska, Dariusz R. Mańkowski & Anna Fraś. (2023) Variations in chemical composition of common buckwheat ( Fagopyrum esculentum Moench) as a result of different environmental conditions . Journal of the Science of Food and Agriculture 104:1, pages 286-294.
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Faying Zheng, Qinglian Xu, Shanshan Zeng, Zixian Zhao, Yage Xing, Jianxiong Chen & Ping Zhang. (2023) Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification. International Journal of Biological Macromolecules 249, pages 126102.
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Marek Kruczek, Dorota Gumul, Anna Korus, Krzysztof Buksa & Rafał Ziobro. (2023) Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants 12:2, pages 324.
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Raquel Lucas-González, Vicente Díez-Riquelme, Manuel Viuda-Martos, José Ángel Pérez-Álvarez, Elena Sánchez-Zapata & Juana Fernández-López. (2023) Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion . Food & Function.
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Noorazwani Zainol, Harisun Yaakob, Nurul Elia Aqila Abu Rahim, Nor Hasmaliana Abdul Manas, Norsuhada Abdul Karim & Dayang Norulfairuz Abang Zaidel. 2022. Pseudocereals. Pseudocereals.
Anjali Thakur, Pooja Pandey, Chandrakant Genu Dalbhagat & Hari Niwas Mishra. (2021) Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana). Journal of Food Science and Technology 59:4, pages 1637-1648.
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Ionica Coţovanu & Silvia Mironeasa. (2022) Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread. Agronomy 12:1, pages 137.
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Qi-Huan Lu, Ya-Qi Wang, Jin-Peng Xu, Xian-Yun Cai & Hong-Bing Yang. (2021) Effect of ABA on physiological characteristics and expression of salt tolerance-related genes in Tartary buckwheat. Acta Physiologiae Plantarum 43:5.
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Mudasir Bashir Mir, Vandana Sablania, Reshu Rajput & Khalid Muzaffar. 2021. Gluten-free Bread Technology. Gluten-free Bread Technology 121 154 .
Yong‐Sheng Tian, Xiao‐Yan Fu, Zun‐Qiu Yang, Bo Wang, Jian‐Jie Gao, Ming‐Qing Wang, Jing Xu, Hong‐Juan Han, Zhen‐Jun Li, Quan‐Hong Yao & Ri‐He Peng. (2019) Metabolic engineering of rice endosperm for betanin biosynthesis. New Phytologist 225:5, pages 1915-1922.
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Letitia Schoeman & Marena Manley. (2018) Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain. Food and Bioprocess Technology 12:1, pages 166-182.
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Loreto Alonso-Miravalles & James O’Mahony. (2018) Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients. Foods 7:5, pages 73.
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Romina Molinari, Lara Costantini, Anna Maria Timperio, Veronica Lelli, Francesco Bonafaccia, Giovanni Bonafaccia & Nicolò Merendino. (2018) Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science 80, pages 37-43.
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Daysi Perez-Rea & Raquel Antezana-Gomez. 2018. Starch in Food. Starch in Food 509 542 .
Stefan Horstmann, Kieran Lynch & Elke Arendt. (2017) Starch Characteristics Linked to Gluten-Free Products. Foods 6:4, pages 29.
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Fan Zhu. (2016) Buckwheat starch: Structures, properties, and applications. Trends in Food Science & Technology 49, pages 121-135.
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Małgorzata Wronkowska, Karolina Christa, Ewa Ciska & Maria Soral-Śmietana. (2015) Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by R hizopus Oligosporus . Journal of Food Quality 38:2, pages 130-138.
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A. AHMED, N. KHALID, A. AHMAD, N. A. ABBASI, M. S. Z. LATIF & M. A. RANDHAWA. (2013) Phytochemicals and biofunctional properties of buckwheat: a review. The Journal of Agricultural Science 152:3, pages 349-369.
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Małgorzata Wronkowska, Monika Haros & Maria Soral-Śmietana. (2012) Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality. Food and Bioprocess Technology 6:7, pages 1820-1827.
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Piotr Tomasik & Derek Horton. 2012. 59 436 .
Sumiko Nakamura, Hikaru Satoh & Ken’ichi Ohtsubo. (2011) Characteristics of Pregelatinized Ae Mutant Rice Flours Prepared by Boiling after Preroasting . Journal of Agricultural and Food Chemistry 59:19, pages 10665-10676.
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Umeo Takahama & Sachiko Hirota. (2010) Fatty Acids, Epicatechin-Dimethylgallate, and Rutin Interact with Buckwheat Starch Inhibiting Its Digestion by Amylase: Implications for the Decrease in Glycemic Index by Buckwheat Flour. Journal of Agricultural and Food Chemistry 58:23, pages 12431-12439.
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