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Sourdough bread was prepared from flour of the common buckwheat (Fagopyrum esculentum) and of Tartary buckwheat (Fagopyrum tataricum) to follow the transformation of rutin and quercetin in these sourdoughs. During Tartary buckwheat sourdough fermentation, there was conversion of rutin to quercetin. The Tartary buckwheat flour contained 14.6 mg/g rutin and 1.9 mg/g quercetin as dry matter. The sourdough...
The impact of hydrothermal treatment on extractability of flavonoids from starchy matrix was investigated. Tartary buckwheat grain was hydrothermally treated (HT) and milled to yield HT flour. In not hydrothermally treated (NHT) Tartary buckwheat flour, most of extractable rutin (8 mg of rutin per g DM (dry matter)) was extracted during the first 20 min of extraction. In contrast, in HT Tartary buckwheat...
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