Chemical composition and physicochemical properties of extruded buckwheat

Autor:	P. K. Garkina, A. A. Kurochkin, D. I. Frolov, G. V. Shaburova
Rok vydání:	2021
Předmět:	Chemical engineering Chemistry Chemical composition
Zdroj:	IOP Conference Series: Earth and Environmental Science. 640:022037
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/640/2/022037
Popis:	The article analyzes the chemical composition of extruded buckwheat. The fatty acid composition of extruded buckwheat oil is obtained. The water-binding and fat-binding ability of extruded buckwheat was studied. The chemical composition of extruded buckwheat is compared with other components. The directions of using extruded buckwheat in brewing for the intensification of biotechnological processes are considered. Due to its high fiber content and low glycemic index, the use of extruded buckwheat can be recommended when creating a new line of fortified bakery products for diabetic purposes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::21c4a101829e812bef6092507b184390 https://doi.org/10.1088/1755-1315/640/2/022037 Zobrazit plný text záznamu