Reference Number: 303
Buckwheat, frequently classified as a pseudocereal, is one of the minor crops cultivated by ethnic groups in developed and developing countries which is an integral part of their diet and culture. When views on food components changed from only a source of basic nutrients into a resource of health promoting compounds, suddenly buckwheat was recognized as a food ingredient offering a variety of unique nutrients and nutraceuticals. The importance of buckwheat components is currently reflected by the large volume of research on nutritional and health aspects of this crop. In this paper we appraise recent findings in the macronutrients, nutraceuticals and unique components with astonishing properties present in buckwheat seed and plant.
What does this mean to a Baker?
This is a very interesting study which highlights the many nutritional benefits of buckwheat. Buckwheat has been found to be a good source of dietary fibre, protein and polyphenols among other things. Why not try to incorporate more buckwheat into your sourdough bakes?