Bread and blinis made from buckwheat: trendy foods score high in terms of taste and processing in Germany

Published Mar 16, 2021

Tridge summary

A research project at the University of Hohenheim in Stuttgart, led by apl. Prof. Dr. Simone Gräff-Hönninger and apl. Prof. Dr. Friedrich Longin, in collaboration with master baker Steffen Leonhardt and Marius Tim Schlatter, has found that buckwheat has potential as an alternative to traditional grains. The team tested 18 types of buckwheat for taste and processing into bread and blinis, finding that all varieties had good aroma. Buckwheat, a pseudo-grain, was part of the diet until the 19th century but has since been overlooked. It is gluten-free and beneficial for sustainable agriculture. The project aims to highlight the nutritional benefits and culinary possibilities of buckwheat.

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Original content

16.03.2021 | 11:33:00 | ID: 29928 | Department: Agriculture | Stuttgart (agrar-PR) - Taste test: Buckwheat is aromatic and has a lot of potential as an alternative to established types of grain, say scientists, bakers and restaurateurs / Local buckwheat cultivation promotes biodiversity in agriculture From “poor people's food” to sustainable trend food: Buckwheat has not only the reputation of being an ideal insect pasture and attractive for sustainable agriculture - it has long been an integral part of the gluten-free diet. In a cultivation trial with 25 buckwheat varieties, apl. Prof. Dr. Simone Gräff-Hönninger and apl. Prof. Dr. Friedrich Longin from the University of Hohenheim in Stuttgart has already put the potential of buckwheat to the test. As part of this research project, together with master baker and bread sommelier Steffen Leonhardt from Bretten and Marius Tim Schlatter, the managing director of the Garbe inn in Stuttgart-Plieningen, they have now tested on 18 of ...

Source: Agrar