Prospective Study on Buckwheat (Fagopyrum esculentum) With Emphasis in Breer Production

Authors

DOI:

https://doi.org/10.9771/cp.v12i5.32961

Keywords:

Buckwheat, Gluten free Beer, Brewing Technology.

Abstract

Buckwheat is a pseudocereal largely used in many culinary recipes due to its starch content comparable to other cereals commonly used; nevertheless, some of its characteristics make buckwheat very interesting, among them: gluten free, rich in pharmaceutically-interesting polyphenols, easy and efficient production. The crop culture is worldwide, what makes it an agricultural commodity for the Brazilian and international market. The usage of buckwheat in beer brewing shows one of its many uses, increasing special properties to the final product. In light of that, this work was divided into patent and scientific paper research in order to explore new technologies and scientific work related to buckwheat, especially towards beer. This research identified a high technological development of this pseudocereal related to companies’ patents, as well as a discrepancy with the number of scientific papers published, even though both has grown for the last 20 years.

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Author Biographies

Viviane Cristina Buge Brasil, University of Brasilia, Brasilia, DF, Brazil

Bachelor in Technological Chemistry from the University of Brasília (2017). Master's student in Chemistry at the University of Brasília (2017).

Rafael Benjamin Werneburg Evaristo, University of Brasilia, Brasilia, DF, Brazil

Bachelor in Technological Chemistry from the University of Brasília (2017). Master in Chemistry from the University of Brasília (2018). PhD student in Chemistry at the University of Brasília (2018).

Bernardo Pontes Guimarães, University of Brasilia, Brasilia, DF, Brazil

Bachelor in Technological Chemistry from the University of Brasília (2017). Master's student in Chemistry at the University of Brasília (2018).

Grace Ferreira Ghesti, University of Brasilia, Brasilia, DF, Brazil

Bachelor in Chemistry from the University of Brasília (2004). Master in Chemistry from the University of Brasília (2006). Master by the Professional Master's Program in Certified Brewmaster Course Versuchs-und Lehranstalt für Brauerei in Berlin, VLB, Germany (2008). PhD in Chemistry from the University of Brasilia

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Published

2019-12-30

How to Cite

Brasil, V. C. B., Evaristo, R. B. W., Guimarães, B. P., & Ghesti, G. F. (2019). Prospective Study on Buckwheat (Fagopyrum esculentum) With Emphasis in Breer Production. Cadernos De Prospecção, 12(5), 1541. https://doi.org/10.9771/cp.v12i5.32961

Issue

Vol. 12 No. 5 (2019): Edição Especial - IX ProspeCT&I 2019 - Congresso Internacional do PROFNIT/FORTEC

Section

Prospecções Tecnológicas de Assuntos Específicos

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