Buckwheat groats production. Part. II The changes in the ultrastructure of buckwheat (Fagopyrum esculentum Moench) during processing

Authors

  • Dr. sc. J. Fornal,

    1. Institute of Food Engineering and Biotechnology, Faculty of Food Technology, University of Agriculture and Technology, 10–957 Olsztyn 5, bl. 43, Poland
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  • M. Soral-Śmietana,

    1. Institute of Food Engineering and Biotechnology, Faculty of Food Technology, University of Agriculture and Technology, 10–957 Olsztyn 5, bl. 43, Poland
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  • Dr. sc. Ł. Fornal

    1. Institute of Food Engineering and Biotechnology, Faculty of Food Technology, University of Agriculture and Technology, 10–957 Olsztyn 5, bl. 43, Poland
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  • Part I. Nahrung 25, 345 (1981)

Abstract

By means of a scanning electron microscope the changes in the ultrastructure of buckwheat in two different methods of groats production were investigated. Scanning electron micrographs taken from buckwheat assigned to fire and steam roasting did not show significant differences in the ultrastructure of both raw materials. It was found that steam roasting was responsible for more pronounced changes of buckwheat, producing complete dispersion and gelatinization of starch, in comparison to fire roasting.

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