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Relevant bibliographies by topics / Green buckwheat flour

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Academic literature on the topic 'Green buckwheat flour'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Green buckwheat flour"

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Bondarenko, Yulia, Larysa Mykhonik, Olena Bilyk, Oksana Kochubei-Lytvynenko, Galina Andronovich, and Inna Hetman. "STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS." EUREKA: Life Sciences 4 (July 31, 2019): 9–18. http://dx.doi.org/10.21303/2504-5695.2019.00973.

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Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of

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2

Yulia, Bondarenko, Mykhonik Larysa, Bilyk Olena, Kochubei-Lytvynenko Oksana, Andronovich Galina, and Hetman Inna. "STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS." EUREKA: Life Sciences 4 (July 31, 2019): 9–18. https://doi.org/10.21303/2504-5695.2019.00973.

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Abstract:

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of

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3

Kolman, O. Ya, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, and E. V. Petrenko. "Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread." Sovremennaya nauka i innovatsii, no. 3 (43) (2023): 86–98. http://dx.doi.org/10.37493/2307-910x.2023.3.8.

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The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast and acid-forming microflora, this is expressed in a larger volume, better fermentation activity and acidity of the dough, this fact is probably associated with a more favorable nutrient composition of herbal supplements. An increase in the conten

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Gur’ev, Sergey, Vera Ivanova, Vyacheslav Korovyansky, Alexander Novichenko, and Ilia Kostin. "Rheological properties of wheat dough with the addition of green buckwheat flour." E3S Web of Conferences 420 (2023): 01010. http://dx.doi.org/10.1051/e3sconf/202342001010.

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Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products.

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МАЗУРЕНКО, ІГОР, та СЕРГІЙ БОКОВЕЦЬ. "ХАРЧОВА ЦІННІСТЬ ЗБИВНОГО БІСКВІТНОГО НАПІВФАБРИКАТУ НА ОСНОВІ БОРОШНА ЗЕЛЕНОЇ ГРЕЧКИ". Herald of Khmelnytskyi National University. Technical sciences 341, № 5 (2024): 151–56. https://doi.org/10.31891/2307-5732-2024-341-5-23.

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The article substantiates the theoretical aspect of green buckwheat flour and psyllium as innovative components for use in the technology of the "Bushe" flour semi-finished product. Buckwheat flour has been chemically proven to be a valuable source of vegetable protein, as it contains high levels of protein and amino acids such as lysine and tryptophan, which may be limited in other cereal crops. It also became known that this type of flour has a low glycemic index and is a hypoallergenic product. In addition, green buckwheat flour is a source of minerals such as iron, magnesium, phosphorus an

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Ruban, N. V., A. S. Kolosova, L. I. Ryseva, V. A. Astakhova, and D. I. Polovinkina. "Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (2023): 167–73. http://dx.doi.org/10.20914/2310-1202-2023-1-167-173.

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Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritiona

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7

Grinvald, Svetlana A., Nadezhda Barakova, Elena Kiprushkina, et al. "The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae." Functional Foods in Health and Disease 14, no. 3 (2024): 208–18. http://dx.doi.org/10.31989/ffhd.v14i3.1191.

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Background: Bakery products are one of the most widely consumed in the world, but they have very low nutritional value and a short shelf life. Unconventional flour can be used to address these issues. They contain vitamins, minerals, and polyphenols that can significantly increase the nutritional value of the final product. It is known that phenolic compounds have a beneficial effect on the human body, preventing various diseases, inactivating free radicals, and also suppressing the growth of pathogenic microorganisms that develop in bakery products. Despite these advantages, unconventional ty

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Livinskaya, S. A., M. E. Saitova, and A. A. Livinskii. "Study of the effect of size composition of buckwheat flour, presented in the trade networks of Moscow, on their technological properties." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 228–35. http://dx.doi.org/10.20914/2310-1202-2018-3-228-235.

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Quality attributes of buckwheat of steamed (brown) and unsteamed (green) buckwheat and differences between organoleptic, physicochemical characteristics for 5 samples by different producers were drawn out. During the estimation using the common technique «passage through silk cloth №38» made up more than 60% for all the samples. Some samples did not fill the requirements of National State Standard and contained more than 2% of large-sized grains. Investigation of granulometric structure with microscopical method showed that 0.5 – 3.56% of grains sized 205 – 250 micrometers in all the samples.

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9

Vasileuskaya, M. N., and A. F. Tsikhanovich. "Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component." Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 61, no. 4 (2023): 337–52. http://dx.doi.org/10.29235/1817-7204-2023-61-4-337-352.

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There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, i

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Utarova, Nazira, Mukhtarbek Kakimov, Bożena Gajdzik, et al. "Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan." Foods 13, no. 2 (2024): 271. http://dx.doi.org/10.3390/foods13020271.

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This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, ch

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Book chapters on the topic "Green buckwheat flour"

1

Klimova, Elena V., Olga V. Rezunova, and Ivan N. Fesenko. "Antioxidant Activity of Ground Grain (Flour) of Different Buckwheat Species and the Dynamics of Its Decrease During Heating." In Towards an Increased Security: Green Innovations, Intellectual Property Protection and Information Security. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93155-1_14.

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Conference papers on the topic "Green buckwheat flour"

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Schetinin, Mikhail, Zoja Khodyreva, Olga Musina, and Elena Schetinina. "Features of the Kefir Production Technology Using Whole Wheat of Green Buckwheat Flour." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.127.

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