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

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 ...