Buckwheat is a pseudo-cereal belonging to the family Polygonaceae, with the grain either consumed whole after boiling or steaming, or ground into a gluten-free flour. Cultivated buckwheat comprises two species: Fagopyrum esculentum L. (common buckwheat) and F. tataricum Gaertn. (Tartary buckwheat)...
This enables an evidence-based determination of fermentation end and/or (intermediate) harvesting point, which is especially helpful in the development of new cereal fermentation types as in gluten-free sourdoughs.This is a preview of subscription content, log in via an institution to check access...
This review considers the potential for buckwheat production and consumption in western Washington (WWA). Buckwheat production is modest in WWA but is promising as a weed suppressive summer crop in organic systems and a short-season alternative to cereal grains. Key challenges for production in the...