Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour.
Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac patients use have been studied. The results suggested the following conclusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first limiting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acids than the wheat flour; the buckwheat flour is superior to the wheat flour regarding iron, copper, and magnesium minerals; the buckwheat flour does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.
de Francischi
M L
ML
Escola Superior de Agricultura Luiz de Queiroz, University of São Paulo, Piracicaba, Brasil.
Salgado
J M
JM
Leitão
R F
RF
D001938:Brazil; D003300:Copper / Q000032:analysis; D003553:Cystine / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D005524:Food Technology; D005983:Glutens / Q000032:analysis; D006801:Humans; D007501:Iron / Q000032:analysis; D008274:Magnesium / Q000032:analysis; D008715:Methionine / Q000032:analysis; D009753:Nutritive Value; D010665:Phenylpropanolamine / Q000032:analysis*; D013634:Tannins / Q000032:analysis; D013912:Threonine / Q000032:analysis; D014908:Triticum / Q000737:chemistry*
D013634:Tannins; D013912:Threonine; D010665:Phenylpropanolamine; D003553:Cystine; D003300:Copper; D005983:Glutens; D008715:Methionine; D007501:Iron; D008274:Magnesium