Recent advances in development of gluten-free buckwheat products

摘要

Functional food development and production of health benefit products are interesting fields of the food industry. In recent years there has been an increasing interest on gluten-free foodstuffs. Many buckwheat gluten-free products (BGFPs) have been put into production including gluten-free breads, pasta, noodles, cookies, and beer. However, the nutritional quality of these products is an important aspect to consider. This paper reviews the studies carried out in the past few years in relation to the production of BGFPs and their overall nutritional value and consumer acceptance quality. Finally, the future trends in BGFPs development are addressed.