Buckwheat noodles: processing and quality enhancement

다국어 초록 (Multilingual Abstract)

In recent years, buckwheat noodles have gainedincreased importance because of their functional properties.
These qualities are attributed to the abundance ofbioactive compounds (e.g., rutin, quercetin) and nutraceuticals(e.g., B vitamins, unsaturated fatty acids). Buckwheatnoodle consumption has been shown to be associated withimproved metabolic health. Buckwheat flour exhibitsproperties similar to those of common cereal flours in foodprocessing, but devoid of gluten. However, the maintenanceof good textural properties and high sensoryacceptability are key challenges in the development ofgluten-free products, and these limitations preventedwidespread application of buckwheat in the food industry.
Nevertheless, continuous technological developmentsrelated to raw materials processing, noodle processing, andnoodle quality enhancement have contributed to thegrowing popularity and acceptability of buckwheat noodlesin recent times. These improvements could render buckwheatnoodles a healthy gluten-free alternative to wheatnoodles.

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