Tag: Buckwheat

Effects of hydration and plasticization of maltodextrin on the structure and cooking quality of whole buckwheat extruded noodles
By: Date: 2022-03-08 Categories: foodtechnology Tags: ,

On November 16, 2021, the research group of Professor Tang Xiaozhi of Nanjing University of Finance and economics published a research paper online in Food Chemistry (zone 1, if=7.514). The paper takes Nanjing University of Finance and economics as the first unit, and Professor Tang Xiaozhi and Dr. Meng Linghan are the co correspondents.

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Yulin customs helps buckwheat kernel sell well abroad
By: Date: 2021-12-12 Categories: industrynews Tags: ,

Buckwheat is a traditional food crop in Yulin, Shaanxi Province. Buckwheat has been cultivated for more than 2000 years. Located in the Loess Plateau of Northern Shaanxi, Yulin buckwheat has full grains, high flour yield, good palatability and rich nutrition. In recent years, Yulin buckwheat products sell well in Japan, South Korea, Southeast Asia and other foreign markets. According to Yulin customs statistics, from January to October this year, Yulin exported 3442 tons of buckwheat kernel, with a value of 24.09 million yuan, a year-on-year increase of 30.9%.

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Develop buckwheat industry to boost rural revitalization
By: Date: 2021-06-12 Categories: foodtechnology Tags: ,

On June 4-6, the Institute of Crop Science, Chinese Academy of Agricultural Sciences, Phoenix, Hunan, organized the”2021 Wuling Mountain Buckwheat Industry and Rural Revitalization Field Observation Seminar”, demonstrating the discovery and innovation of outstanding germplasm resources of characteristic crops from the Institute of Crop Sciences Use the interplanting mode of tartary buckwheat research and development led by the team.

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