[Change in the sterol and phospholipid makeup during the hydrothermal processing of buckwheat grain].

The effect of different modes of the hydrothermal treatment of buckwheat and of the grit cooking on a change in the composition of sterols and phospholipids was investigated. While not changing the qualitative composition of sterols and phospholipids, the hydrothermal and culinary treatment was found to produce some changes in the correlation of their individual fractions.