Buckwheat Milling and Its By-products PDF Download

Author: Mayne Reid Coe
Publisher:
ISBN:
Category : Buckwheat
Languages : en
Pages : 12

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Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Mayne Reid Coe
Publisher: Forgotten Books
ISBN: 9780484827096
Category : Business & Economics
Languages : en
Pages : 20

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Book Description
Excerpt from Buckwheat Milling and Its by-Products Tables are included giving the analyses of the buckwheat grain and of its various milling. Products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Frederick George
Publisher:
ISBN: 9781536140996
Category : Buckwheat
Languages : en
Pages : 0

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Buckwheat is a gluten-free product which could be considered a functional food due to its nutritional and biological value. In Buckwheat: Composition, Production and Uses, the authors begin by analyzing the chemical composition and technological properties of common buckwheat flour produced in Latvia, as buckwheat flour could be used as a base ingredient for new product development taking into account its nutritional value and technological properties. In one study, the authors found that growth and yield were not significantly affected by the presence or absence of fly pollinators in either line, and growth and yield in the hybrid line were higher than those in the self-compatible line. The introduction of buckwheat into Mediterranean regions would help to placate the rising consumer demand for healthy food with a low environmental impact. Thus, the authors set to explore the production of vegetative biomass and grain in response to sowing date and irrigation; the quality of forage obtained from buckwheat; the influence of photothermal conditions on flower and seed set, and the potential invasiveness of buckwheat. Following this, the next chapter offer an overview of the light and wholegrain buckwheat flour use in different formulations to obtain value-added products with determined rheological characteristics of dough as well as nutritional, functional and sensory parameters of the final products. The described products belong to bakery, pasta and confectionary product categories. Lastly, the authors propose that buckwheat can be a major ingredient of gluten free food products for people with celiac disease. Also, the demand for rutin and other flavonoids extracted from buckwheat is growing in the food, pharmaceutical and cosmetic industries due to their desirable physiological activities, such as antioxidant, antiinflammatory and antihypertensive. (Nova)

Author: Meiliang Zhou
Publisher: Academic Press
ISBN: 9780128036921
Category : Technology & Engineering
Languages : en
Pages : 0

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Molecular Breeding and Nutritional Aspects of Buckwheat describes the general characterization and genetic diversity of buckwheat (family Polygonaceae, genus Fagopyrum) around the globe (especially in Russia, China, India, and Eastern Europe), the arid and cool regions where it is most frequently consumed, and nutritional information on a variety of buckwheat uses, including tea, groats, flour, and noodles. With detailed information on buckwheat regeneration, genetic transformation, gene function analysis, and the metabolic engineering of bioactive compounds, the book guides readers through a variety of buckwheat varietal adaptations, providing foundation information on which additional research should be conducted. It is divided into four parts, including genetic resource and phylogenetic relationship, food nutrition, growth and cultivation, and molecular breeding, with each section providing insights into the most current developments.

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 12

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Author: Clayton Garnet Campbell
Publisher: Bioversity International
ISBN: 9290433450
Category : Botany, Economic
Languages : en
Pages : 95

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Common buckwheat (Fagopyrum esculentum Moench) has been a crop of secondary importance in many countries and yet it has persisted through centuries of civilization and enters into the agriculture of nearly every country where cereals are cultivated. This book describes the taxonomy, botany, history, uses, genetic resources and breeding of buckwheat

Author: Elke K Arendt
Publisher: Elsevier
ISBN: 0857098926
Category : Technology & Engineering
Languages : en
Pages : 519

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Book Description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Author: John R.N. Taylor
Publisher: Woodhead Publishing
ISBN: 0081008910
Category : Technology & Engineering
Languages : en
Pages : 358

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Book Description
Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. Provides a comprehensive overview of non-wheat grains Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions Analyzes the nutritional value of ancient grains and their health-promoting qualities

Author: Sue Becker
Publisher: Robert Rose
ISBN: 9780778805342
Category : Cooking
Languages : en
Pages : 0

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How to create flour at home. The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs. This comprehensive how-to details the whole process behind home flour milling with features such as: The history of whole grains and grain anatomy Benefits of commercially milled flour vs home milled flour Tools and equipment for home flour milling Baking basics including mixing methods and techniques -- the importance of gluten and moisture Going with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat Nut flours such as almond Baking with freshly milled grains. There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan. The Home Ground Flour Book is ideal for anyone who wants to create their own flours.