Application of Different Modification Technologies in Gluten-Free Buckwheat Foods
Buckwheat,as an important gluten-free grain,has high nutritional value and medicinal properties,and is an important dietary source for patients with celiac disease and gluten-related disorder.Buckwheat contains a high content of starch,lacks gluten proteins,rough and bitter taste,therefore,processed products have poor organo-leptic qualities,texture characteristics and other defects,thus limiting the buckwheat species processing quality and application value.In order to develop high-quality gluten-free buckwheat products,it is necessary to use rational processing technology to improve the processing and consumption quality of buckwheat,so as to develop a large num-ber of buckwheat foods to meet the nutritional characteristics of different populations.In this paper,the effects of bio-logical enzyme catalysis,microbial fermentation,colloidal compounding,extrusion expansion,ultra-high pressure treatment,and superfine grinding on the texture,rheological,sensory,and nutritional properties of buckwheat were reviewed,so as to promote the development of buckwheat industry in China and develop a variety of high-quality and nutritional buckwheat products for people with gluten allergy and other special populations.
buckwheatgluten-free grainprocessing qualityapplication value
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