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001-es BibID:BIBFORM005137
Első szerző:Gocs László (növénynemesítő, mezőgazdasági mérnök)
Cím:Possible uses of buckwheat, a multi-purpose, alternative cereal crop : [elektronikus dokumentum] / László Gocs, Ferencné Léder, István Gondola
Megjelenés:Debrecen : University of Debrecen, Centre of Agricultural Sciences and Engineering : Institute of Food Science, Quality Assurance and Microbiology, 2008
Megjegyzések:A leírás alapja a CD-ROM, 2009.04.09.
Buckwheat is a broadleaf (dicotyledonous) crop plant with high nutritive value. Taxonomically it belongs to the family Polygonaceae ("knotweed family"). The floury grain is used in a way similar to that of cereal grains, and for this reason buckwheat is classed as a pseudocereal. There are two species cultivated world-wide, one is common buckwheat (Fagopyrum esculentum, Moench) and the other is tartary buckwheat (Fagopyrum tataricum, Gaertn.), with common buckwheat being by far the more important. In Hungary it is Fagopyrum esculentum that is commercially grown. Cultivation in Hungary dates back to the time when buckwheat was introduced and spread to the rest of Europe. Traditionally there used to be two distinct geographical regions with high share of buckwheat in the cropping system, these are the upper reaches of the river Tisza together with Eastern Transylvania, and the south-western part of the country, near the Alps. It is the brown seeded variant of buckwheat that has traditionally been grown in Hungary. This is a high yielding variant that demands more attention in management, has a longer growing season, and produces large grains, easy to dehull. Production of buckwheat reached a peak in the 17th century, after which time the demand for it decreased as the intensive cereal crops and potato started to be grown. However, buckwheat enjoyed a resurgence of popularity in the 1980ies, due to its exceptionally high nutritive value. Nearly all parts of the plant are used in a large variety of ways. The leaf provides rutin, a pharmaceutical product. As a rutin-containing plant buckwheat, also named Fagopyri herba, has traditionally been used to brew tea to treat hypertonia. The flower produces nectar for honey-bees. Buckwheat has many uses in cooking. The dehulled grains are eaten boiled. Flour can be made from the grain either entire or dehulled. The flour is prepared in various ways to make bread, pancakes and other traditional foods as well as special diets. Beer is brewed from the grain, and the grain is also distilled into spirits. Buckwheat hulls are used as filling for a variety of upholstered goods, including pillows. The straw makes good livestock feed. As a fast growing plant, buckwheat also makes good green manure even in cases when the gap period between two main crops is short. Nutritional and health benefits of buckwheat: Buckwheat is high in dietary fibre, There is a high rate of carbohydrate with a reduced rate of digestion in the grain, Buckwheat grain is free of gluten, so it is good for those sensitive to wheat flour, The protein found in buckwheat is high in essential amino acids, Buckwheat is a rich source of minerals and vitamins B, The grain is very low in sodium, Of the essential microelements Fe content is roughly twice as high as in wheat, and the grain is also a rich source of potassium and magnesium. The excellent chemical composition makes buckwheat a good compliment to cereal grains, or a substitute for them. Beside the traditional foods (boiled and baked products), buckwheat can also be manufactured into flakes and other expanded and extruded products.
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Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
alternative crop plant
gluten free
Megjelenés:International Scientific Conference on Cereals - their products and processing : Debrecen, Hungary, October 27-28, 2008 : CD kiadvány : [elektronikus dokumentum] / ed. Zoltán Győri, Péter Sipos, Diána Ungai. - p. 106-113. -
További szerzők:Léder Ferencné Gondola István (1951-) (mezőgazdasági mérnök, növénynemesítés, agrotechnika)
Internet cím:elektronikus változat
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