Prospective Study on Buckwheat (Fagopyrum esculentum) With Emphasis in Breer Production

• Autor(a) principal: Brasil, Viviane Cristina Buge
• Data de Publicação: 2019
• Outros Autores: Evaristo, Rafael Benjamin Werneburg, Guimarães, Bernardo Pontes, Ghesti, Grace Ferreira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Cadernos de Prospecção (Online)
• Texto Completo: https://periodicos.ufba.br/index.php/nit/article/view/32961
• topic: Trigo Sarraceno; Cerveja sem Glúten; Tecnologia de Fabricação de Cerveja.; Buckwheat; Gluten free Beer; Brewing Technology.

Buckwheat is a pseudocereal largely used in many culinary recipes due to its starch content comparable to other cereals commonly used; nevertheless, some of its characteristics make buckwheat very interesting, among them: gluten free, rich in pharmaceutically-interesting polyphenols, easy and efficient production. The crop culture is worldwide, what makes it an agricultural commodity for the Brazilian and international market. The usage of buckwheat in beer brewing shows one of its many uses, increasing special properties to the final product. In light of that, this work was divided into patent and scientific paper research in order to explore new technologies and scientific work related to buckwheat, especially towards beer. This research identified a high technological development of this pseudocereal related to companies’ patents, as well as a discrepancy with the number of scientific papers published, even though both has grown for the last 20 years.