Comparative analysis of raw and roasted buckwheat flour used in bakery production.

Abstract

The problem of rapidly increasing number of patients with diabetes mellitus of both types has been covered and the leading role of nutrition in the prevention and treatment of this disease has been established. The objectives of the study have been formulated based on the thorough analysis of the information. It has been shown that buckwheat flour makes it possible to reduce the glycemic index of finished products, regardless of their composition. The ability of buckwheat flour to reduce the glycemic index is dependent on the size of its particles (granulation). It has been scientifically proven that the antioxidant properties of buckwheat flour are due to the presence of a wide range of flavonoid compounds.