Puligundla Pradeep, Lim Seokwon
Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do 13120 Republic of Korea.
Food Sci Biotechnol. 2021 Aug 29;30(12):1471-1480. doi: 10.1007/s10068-021-00960-6. eCollection 2021 Nov.
In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles.
近年来，由于其功能特性，荞麦面变得越来越重要。这些特性归因于丰富的生物活性化合物（如芦丁、槲皮素）和营养保健品（如B族维生素、不饱和脂肪酸）。食用荞麦面已被证明与改善代谢健康有关。在食品加工中，荞麦粉表现出与普通谷物粉相似的特性，但不含麸质。然而，保持良好的质地特性和高感官可接受性是无麸质产品开发中的关键挑战，这些限制阻碍了荞麦在食品工业中的广泛应用。尽管如此，近年来与原料加工、面条加工和面条品质提升相关的持续技术发展，促使荞麦面越来越受欢迎且被人们接受。这些改进可能使荞麦面成为健康的无麸质小麦面条替代品。
