Chemical,nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour |
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Authors: | M L P De Francischi J M Salgado R F F Leitão |
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Institution: | (1) Sector de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, Piracicaba, SP, Brasil;(2) Centro de Tecnologia de Farinhas e Panificação, ITAL, Av. Brasil, Campinas, SP, Brasil |
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Abstract: | 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. |
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Keywords: | Anti-nutritional factors Buckwheat Nutritive value Prolamine Technological properties |
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