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Journal articles on the topic 'Green buckwheat flour'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

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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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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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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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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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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Gur’ev, Sergey, Vera Ivanova, Elvira Safonova, Elena Trukhina, and Maya Bernavskaya. "The use of non-traditional types of flour in the technology of sponge cake." E3S Web of Conferences 420 (2023): 01021. http://dx.doi.org/10.1051/e3sconf/202342001021.

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Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. Materials on the justification and development of semi-finished biscuit products with the addition of non-traditional types of flour are presented. It is known that these types of flour contain more proteins, vitamins, essential amino acids and minerals than wheat flour. That is why their addition will increase the nutritional value of products. Wheat flour, green b

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SUGITA-KONISHI, YOSHIKO, MASAHIRO NAKAJIMA, SETSUKO TABATA, et al. "Occurrence of Aflatoxins, Ochratoxin A, and Fumonisins in Retail Foods in Japan." Journal of Food Protection 69, no. 6 (2006): 1365–70. http://dx.doi.org/10.4315/0362-028x-69.6.1365.

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We conducted a survey of aflatoxin B1, B2, G1, and G2, ochratoxin A, and fumonisin B1, B2, and B3 contamination in various foods on the retail market in Japan in 2004 and 2005. The mycotoxins were analyzed by high-performance liquid chromatography, liquid chromatography–mass spectrometry, or high-performance thin-layer chromatography. Aflatoxins were detected in 10 of 21 peanut butter samples; the highest concentration of aflatoxin B1 was 2.59 μg/kg. Aflatoxin contamination was not found in corn products, corn, peanuts, buckwheat flour, dried buckwheat noodles, rice, or sesame oil. Ochratoxin

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Korovyansky, Vyacheslav S., Alexander A. Novichenko, Vera A. Ivanova, Sergey S. Gur’ev, Mikhail A. Kondratev, and Vladislav A. Gud. "Baking and rheological properties of alternative flour types." Processes and Food Production Equipment 17, no. 4 (2024): 33–46. https://doi.org/10.17586/2310-1164-2024-17-4-33-46.

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The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheo-logical properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and fal

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14

Di Cairano, Maria, Marisa Carmela Caruso, Fernanda Galgano, Fabio Favati, Ndy Ekere, and Fideline Tchuenbou-Magaia. "Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits." European Food Research and Technology 247, no. 3 (2021): 707–18. http://dx.doi.org/10.1007/s00217-020-03659-w.

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AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate c

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Livinskiy, A. A., M. E. Saitova, and S. A. Livinskaya. "Study of the surface properties of buckwheat flour produced by different enterprises by De-Nui methods and tenzimetric to predict its technological properties." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 202–7. http://dx.doi.org/10.20914/2310-1202-2019-2-202-207.

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The scientific and industrial community of specialists is developing indirect methods for predicting the technological properties of flour, which would reduce economic costs in a production environment. The results of comparing the colloidal properties of 4 samples of different producers of buckwheat flour from steamed cereals and 1 from green are presented. As methods for predicting the technological properties of flour used surface properties. The graphs of the dependence “surface tension at the air-liquid interface - concentration of dissolved substance” were constructed using experimental

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Koishybayeva, A., and Y. Uzakov. "Influence of protein-fat emulsion from turkey skin and plant raw materials on the quality of cooked sausages." Journal of Almaty Technological University 144, no. 2 (2024): 53–62. http://dx.doi.org/10.48184/2304-568x-2024-2-53-62.

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The study examined the impact of a protein-fat emulsion (PFE) derived from turkey skin and green buckwheat flour on the quality of cooked sausages. The aim was to investigate how the addition of PFE affects various characteristics of the sausage. The experiments demonstrated that adding PFE up to 30% while stirring for up to 8 minutes at 10°C improved the sausage structure. This was evidenced by an increase in pH values to 6.5, water binding capacity to 71.2%, and ultimate shear stress to 321.86 Pa. It was observed that stuffing temperature and mixing time influenced pH, water binding capacity

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Mykhonik, Larysa, Inna Hetman, and Oksana Naumenko. "EFFICIENCY OF SOURDOUGHS OF SPONTANEOUS FERMENTATION FROM CEREAL FLOUR IN BAKERY TECHNOLOGIES." ПРОДОВОЛЬЧІ РЕСУРСИ 11, no. 20 (2023): 28–34. http://dx.doi.org/10.31073/foodresources2023-20-03.

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Subject. Sourdoughs of spontaneous fermentation from buckwheat, oat and rice flour, as well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is to investigate the effectiveness of the use of oat, buckwheat and rice sourdoughs of spontaneous fermentation in the technology of bread products of various assortments. Methods. When conducting research, generally accepted methods were used, as well as cause-and-effect analysis, experimental, calculation and logical generalization. Results. In the conditions of the development of discrete production and the popularity o

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Mykhonik, L., and I. Pohorielov. "Research on the use of green buckwheat flour in the technology of rusks." Scientific Works of National University of Food Technologies 30, no. 6 (2024): 123–32. https://doi.org/10.24263/2225-2924-2024-30-6-12.

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Yana, Biletska, Plotnikova Raisa, Danko Natalia, Bakirov Myushfik, Chuiko Maryna, and Perepelytsia Anna. "SUBSTANTIATION OF THE EXPEDIENCY TO USE IODINE-ENRICHED SOYA FLOUR IN THE PRODUCTION OF BREAD FOR SPECIAL DIETARY CONSUMPTION." Eastern-European Journal of Enterprise Technologies 5, no. 11 (101) (2019): 48–55. https://doi.org/10.15587/1729-4061.2019.179809.

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We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been investigated, as well as the content of toxic elements and iodine content in the developed soy flour. The rationally permissible formulation ratios have been proven experimentally. The quality indicators confirmed the possibility of using enriched soy flour in the process of making bread for special dietary consumption. The conducted complex of

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A.A., Probst, and Minniakhmetov I.S. "MAIN CHARACTERISTICS OF FORAGE PLANTS." Russian Electronic Scientific Journal 56, no. 2 (2025): 73–84. https://doi.org/10.31563/2308-9644-2025-56-2-73-84.

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The main fodder plants are: amaranth (pigweed), peas (vetch), sweet clover, etc. Of the wild plants, some legumes (alfalfa, Ukrainian lotus), cereals (annual bluegrass, green foxtail), buckwheat (bird's knotweed, sorrel-leaved knotweed), nettles (stinging nettle), goosefoot (Tatar orach, white goosefoot, etc.) are of fodder value. Some woody plants are used in the republic to feed farm animals. Deciduous trees (oak, linden, etc.) and shrubs (willow, hazel, etc.) are used to prepare wood (twig) fodder. Coniferous flour is produced from the woody greenery of spruce and pine.

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Horodetska, I., Yu Kambulova, O. Kokhan, and N. Oleksiienko. "Quality of butter cookies with the use of green buckwheat flour, chicory and ceroba." Food Industry 28 (December 2020): 54. http://dx.doi.org/10.24263/2225-2916-2020-28-9.

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González-Gómez, Lorena, Judith Gañán, Sonia Morante-Zarcero, Damián Pérez-Quintanilla, and Isabel Sierra. "Sulfonic Acid-Functionalized SBA-15 as Strong Cation-Exchange Sorbent for Solid-Phase Extraction of Atropine and Scopolamine in Gluten-Free Grains and Flours." Foods 9, no. 12 (2020): 1854. http://dx.doi.org/10.3390/foods9121854.

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A novel method was developed and applied to the determination of the most representative tropane alkaloids (TAs), atropine and scopolamine, in gluten-free (GF) grains and flours by HPLC-MS/MS. Accordingly a suitable sample treatment procedure based on solid-liquid extraction (SLE) and followed by strong cation-exchange solid-phase extraction (SCX-SPE) was optimized. SBA-15 mesostructured silica functionalized with sulfonic acids was evaluated as sorbent. The proposed method was fully validated in sorghum flour showing good accuracy with recoveries in the range of 93–105%, good linearity (R2 &g

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Pankratyeva, N. A., and O. S. Chechenikhina. "Development of technological solutions to increase the biological value of gluten-free bread." New Technologies 19, no. 4 (2024): 119–25. http://dx.doi.org/10.47370/2072-0920-2023-19-4-119-125.

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The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component c

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Collar, Concha, and Paola Conte. "Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads." Food Science and Technology International 23, no. 1 (2016): 24–35. http://dx.doi.org/10.1177/1082013216653852.

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The use of pseudocereals, legumes and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 45% of the basic wheat flour matrix by accumulative ternary addition of teff, green pea and buckwheat flours did significantly impact both the extractability and distribution of lipid subfractions in composite flours, doughs and breads, and induced differentiated dynamics in lipid binding along breadmaking. During mixing, a preferential covalent lipid binding to the inside part of the

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N.F.Xujakulova, K.A.Shokirov, H.B.Ergasheva, and Sh.J.Yuldasheva. "USE OF CEREAL PRODUCTION TECHNOLOGY IN THE FOOD INDUSTRY." Multidisciplinary Journal of Science and Technology 3, no. 5 (2023): 101–7. https://doi.org/10.5281/zenodo.10304217.

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One of them is sorghum. All parts of this plant are of economic value. From sorghum grain, you can get cereals and flour, molasses, starch, syrup, beer and wine. Sorghum is a raw material for the production of ethyl alcohol, cellulose, paper, cardboard, brushes and brooms. Grain is a good concentrated feed for all kinds of animals and birds, green leaves and stems are used for livestock feed in fresh form and are well siloed.

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Atambayeva, Zhibek, Almagul Nurgazezova, Zhanna Assirzhanova, et al. "Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour." International Journal of Food Properties 26, no. 1 (2023): 600–613. http://dx.doi.org/10.1080/10942912.2023.2174552.

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Дементьева, Н. В., та Т. М. Бойцова. "Технология производства крахмально-мучной лапши, обогащенной ламинарией японской". Food processing industry, № 2 (20 січня 2025): 48–51. https://doi.org/10.52653/ppi.2025.2.2.009.

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Макаронные изделия пользуются большой популярностью у потребителей, поскольку из них можно быстро приготовить блюда, обладающие высокими вкусовыми качествами и питательной ценностью. В настоящее время выпускают макаронные изделия разной формы и размеров: лапшу, рожки, бабочки, ракушки и др. Для их производства используют пшеничную муку из разных сортов пшеницы. Пшеничная мука богата растительным белком глютеном, аминокислотный состав которого позволяет поддерживать иммунитет, способствует восстановлению суставов, связок, мышц. Кроме того, макаронные изделия из твердых сортов пшеницы содержат б

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Воробьева, В. М., И. С. Воробьева, Ю. В. Фролова, А. С. Билялова, В. А. Саркисян, and А. А. Кочеткова. "Bakery products of dietary preventive nutrition for people with metabolic syndrome." Food processing industry, no. 10 (September 28, 2024): 93–99. http://dx.doi.org/10.52653/ppi.2024.10.10.019.

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В России распространенность метаболического синдрома в общей популяции составляет от 20 до 35 %. Ведущим фактором риска развития и прогрессирования этого состояния служит избыточная масса тела и ожирение, которые являются основной причиной сердечно-сосудистых заболеваний, сахарного диабета 2-го типа и других заболеваний. Оптимизация питания людей с избыточной массой тела и ожирением осуществляется за счет снижения содержания жира и углеводов в рационе и включения в его состав специализированных пищевых продуктов диетического профилактического питания, в том числе хлебобулочных изделий. Учитыва

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Smyrnov, I., O. Lyubitseva, and N. Belousova. "POLISH REGION OF ROZTOCZE: UKRAINIAN-POLISH COOPERATION POTENTIAL IN SPHERE OF RECREATION AND TOURISM." Bulletin of Taras Shevchenko National University of Kyiv. Geography, no. 76-77 (2020): 23–31. http://dx.doi.org/10.17721/1728-2721.2020.76-77.3.

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The recreational and tourist potential of Roztocze, a region in the south-east of Poland, bordering on Ukraine, its tourist specialization and opportunities for the development of cooperation with Ukraine in the field of recreation and tourism have been revealed. The resource base of the Roztocze region for the formation of its modern tourist specialization, in particular, gastronomic, urban, rural green, pedestrian, literary, historical- cognitive and military types of tourism has been studied. The specifics of gastronomic tourism in the region, which is based on a rather specific agricultura

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Raikos, Vassilios, Madalina Neacsu, Wendy Russell, and Garry Duthie. "Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH." Food Science & Nutrition 2, no. 6 (2014): 802–10. http://dx.doi.org/10.1002/fsn3.143.

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Araújo, Mateus Alves, Bianca Rodrigues Morais, João Pedro da Silva Santos, et al. "Green Chemistry and Multivariate Optimization in the Extraction of Phenolic Compounds: The Potential of NaDES in Alternative Raw Materials for Expanded Extrudates." Methods and Protocols 8, no. 4 (2025): 82. https://doi.org/10.3390/mps8040082.

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Phenolic compounds are secondary metabolites widely distributed among plants, with bioactive properties, especially antioxidant activity. The search for sustainable extraction methods has driven the use of natural deep eutectic solvents (NaDESs), formed by combinations of natural compounds, such as organic acids, sugars, alcohols, and amino acids. This study optimized NaDES (sorbitol, citric acid, and glycine) efficiency and compared it to that of 70% methanol solution in extracting total soluble phenolic compounds (TSPCs) from six flours matrices—corn, buckwheat, biofortified orange sweet pot

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Маслійов, С. В., А. М. Шевченко, В. В. Степанов та О. В. Бугайов. "Вплив різних агротехнічних прийомів на вирощування післяукісного соняшнику в умовах Луганської області". Вісник Полтавської державної аграрної академії, № 4 (28 грудня 2018): 24–29. http://dx.doi.org/10.31210/visnyk2018.04.03.

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Проміжні культури є передусім важливим додатковим джерелом продукції сільського господарства. Вони дають змогу в сівозмінах інтенсивного землеробства значно підвищити коефіцієнт використання ріллі (КВР), який характеризує відношення площі посівів сільськогосподарських культур до загальної площі ріллі. З розширенням проміжних культур КВР зростає від 1 до 1,3. Залежно від термінів посіву основних культур, після прибирання яких обробляються проміжні культури, вони діляться на озимину, пожнивну, підсівну і післяукісні. Післяукісні проміжні культури висіваються після скошування основної озими

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Gur'ev, Sergey, and Vitaly Popov. "Properties of Starter Cultures Based on Non-Traditional Flours." Food Processing: Techniques and Technology, September 28, 2021, 470–79. http://dx.doi.org/10.21603/2074-9414-2021-3-470-479.

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Introduction. Bread and bakery products contain nutritional components that make an integral part of human diet. Starter cultures are a promising way to prepare bakery products. The research objective was to study the effect of non-traditional flours and their wheat mixes on the activity, sensory, and physicochemical properties of starter cultures. Study objects and methods. The research featured Lesaffre starter cultures (Saf-Levain LV1 and Saf-Levain LV4) with lentil flour and green buckwheat flour. It involved organoleptic, titrimetric, and photocolorimetric methods, as well as the “b

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Mykhonik, L., І. Hetman, and О. Naumenko. "EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD." Food Science and Technology 16, no. 2 (2022). http://dx.doi.org/10.15673/fst.v16i2.2373.

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Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour of cereal crops in the recipe as part of a growth medium of baking sourdoughs. Among the entire assortment of structure-forming additives, hydroxypropyl methylcellulose (HPMC) and xanthan gum still remain understudied as to their optimal dosage and effect on the technological process, whether separately or as a composition. Neither is there enough i

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Igonina, E. D., and A. V. Chernova. "Improving recipes for gluten-free bread on buckwheat sourdough." Journal International Academy of Refrigeration, no. 1 (2025). https://doi.org/10.17586/1606-4313-2025-24-1-58-66.

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In recent years, interest in gluten-free products has been growing in all developed countries. Initially, interest in gluten-free products arose form the products helping solve a specific medical problem - prolamin (gluten) intolerance, but over time, gluten-free products began to be perceived as healthier and weight-loss friendly. A study by Mintel showed that the majority of consumers are people who are more concerned about their health. However, the importance of maintaining proper nutrition for a group of people susceptible to celiac disease is fundamental throughout their lives. The artic

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