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Novel techniques such as 3D printing, enable the creation of snack foods with a tailored nutritional value and structure. The addition of bran for the enrichment of cereal foods with dietary fibre and bioactive compounds is frequently suggested. However, wheat bran contains a high level of polyphenol oxidase (PPO) which is associated with undesirable browning and reduction in antioxidant activity. This study aimed to investigate the influence of high-intensity ultrasound (HIU) (W=400 W, A=100%, t=2 min), vacuum microwave cooking (MW) (W=350 W, t=20 s) and pulsed light field (PL) (t=125 s, 3 pulses/s) processing of wheat bran, on its PPO activity, total phenolic content (TPC) and antioxidant activity (AO), the colour of 3D-printed dough, as well as on the precision and accuracy of 3D printing, and physical properties (colour, height, width, diameter) of baked snacks. TPC (Folin-Ciocalteu Method), AO (FRAP and DPPH), and PPO activity (AACC 22-85) were determined spectrophotometrically. The snack recipe consisted of oat flour, wheat bran (20% at flour basis), pea proteins, sunflower oil, salt, baking soda and water. Ten dough samples were 3D-extruded in the shape of a heart (20 layers) in duplicate using Createbot S3 printer. The 3D-printed shape accuracy and precision of baked samples were determined by digital image analysis, using ImageJ software, as a proportion of white pixels, and calculating the deviation of printed samples from the desired shape. Dough colour difference (ΔE*) between the first and the last printed sample (after 1 h) was determined by measuring lightness, redness, and yellowness using a spectrophotometer. Snacks were baked in a deck oven for 18 min with the lower heater at 140°C and the upper heater at 160°C. Height, line width and diameter of baked snacks, were determined using a calliper. Bran processing with HIU, MW and PL significantly reduced the PPO activity (by 75%, 73% and 65%, respectively), but also TPC and AO compared to unprocessed bran. Among all treatments, HIU processed bran showed highest values for TPC (0.74 ± 0.02 mg GAE/g d.w.) while PL resulted in lowest TPC values (0.59 ± 0.01 mg GAE/g d.w.) but the highest DPPH and FRAP values (1.17 ± 0.01 and 3.63 ± 0.08 μmol Trolox Eq/g d.w, respectively). Dough ΔE* after 1 h was very distinct (3.25). Compared to unprocessed bran, the addition of pre-processed bran resulted in significantly lighter and yellower 3D printed dough, which was darkening slower. In addition, bran pre-processing resulted in higher shape accuracy, while the top and bottom snack diameter were significantly larger when compared with unprocessed bran. Overall, dough with added HIU processed bran was printed with the highest precision (96%), while showing the lowest ΔE* (1.99), whereas PL resulted in the highest shape accuracy (96%) and the lightest snack. We can conclude that wheat bran pre-processing contributes to the physical properties of 3D-printed snack.

3D-printing is an emerging technology advantageous in the use of alternative raw materials such as grain by-products. This study aimed to investigate dough rheology, printing quality and textural properties of 3D-printed snacks and breakfast cereals made with grain by-products. Four snack recipes consisted of oat flour, sunflower oil, salt, baking soda, glucose oxidase, water, and either of the following: 1) wheat bran and pea protein (mixture WS), 2) pumpkin seed cake (WPFS), 3) defatted flaxseed flour (WFFS), 4) amaranth bran and rice protein (AS). Two breakfast cereal recipes consisted of oat flour, rice protein, wheat bran, baking soda, glucose oxidase, water, and sugar (WSBC) or honey (WHBC). Different 3D shapes were extruded using the Createbot S3 printer and baked at 180°C for 18 min (snack) or 10 min (breakfast cereal). 3D-printing precision, shape accuracy and deformation were determined by digital image analysis. Amplitude and frequency sweep tests were performed on dough using the MCR 92 Oscillatory rheometer (Anton Paar, Austria). Cutting tests were performed on final products with the TA.HDplus texture analyser (Stable Micro Systems, UK). All properties determined were significantly dependent on the dough mixture. The most viscous mixture with the largest G' and G'' values was WS. Dough for snacks printed with higher precision (between 95 and 98%) and shape was deformed less during baking (between -12 and -48%) than dough for breakfast cereals (between 68 and 82% and 75 and 80%, respectively). Snacks shrank, while breakfast cereals spread during baking. With the exception of AS mixture, baked snacks were harder (from 1.68 to 2.84 g) than the breakfast cereals (from 0.63 to 0.78 g). Overall, the WPFS dough mixture was printed with the highest precision (98%) and showed the highest shape accuracy (98%) and the lowest deformation (12%). We can conclude that mixtures with grain by-products can be accurately 3D-printed in various shapes, but further modifications are required to avoid undesirable shape deformation in post-processing.

Wheat and amaranth bran can be used to enrich foods with dietary fibre ; however, they also contain fructans. Fructans and other fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) can trigger symptoms in individuals with irritable bowel syndrome and non-celiac wheat sensitivity. Fructose, when is present in excess to glucose, is also classified as FODMAP. Therefore, this study aimed to investigate the success of degrading fructans in amaranth bran (by-product of oil cold pressing) and wheat bran (by-product of milling) by fermentation with yeast, lactic acid bacteria or enzymatic treatment. Aqueous bran suspensions (15%) were incubated with Saccharomyces cerevisiae alone or in co-culture with the following: Kluyveromyces marxianus, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus brevis (Lessafre LIVENDO LV1 starter) or inulinase at 37°C for 1h or 24h (2000 U/g, BIO-CAT). In addition, separate enzymatic treatment was carried out with inulinase at 0.1 % and invertase (1000 U/g, BIO-CAT) at 1 % of the weight of the bran. The content of fructans, fructose and glucose before and after treatments was analysed enzymatically using AOAC method 999.03 (with Fructan Assay Kit, Megazyme, Ireland) and AOAC method 985.09 (with D-Fructose/D-Glucose Assay Kit, Megazyme, Ireland). Untreated amaranth bran contained 0.96 ± 0.00 g/100 g d.w. of fructans and 0.13 ± 0.02 g/100 g d.w. of fructose, while wheat bran contained 2.64 ± 0.04 g/100 g d.w. of fructans and 0.14 ± 0.05 g/100 g d.w. of fructose. All treatments resulted in significantly (p

The presence of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) in the diet can aggravate the symptoms of irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) in more than 75% of patients. Patients with IBS and NCWS often consume gluten-free products because of their low FODMAPs content, but they often have poor nutritional value. Intake of dietary fibre from whole grains, especially soluble fibre, correlates negatively with the occurrence of IBS, probably due to their prebiotic effect leading to suppression of colon inflammation and altered gas exchange. This study aimed to develop whole grain gluten-free cracker formulations with a balanced nutritional composition and low FODMAPs content intended for individuals with IBS and NCWS. Whole grain flour from buckwheat, proso millet, and white maize, as well as pumpkin seed meal, chia seeds, flax seeds, sweet potato flour, rice protein, fat, and seasonings, were used in the cracker formulations. The raw materials were selected based on fructan content determined enzymatically according to AOAC method 999.03 (K-FRUC 01/20 Megazyme) considering the "cut off" value (< 0.3 g per serving). Nine formulations, with or without sourdough fermentation (using LIVENDO starter LV1, Lessafre) were developed. Chemical composition and sensory properties of the crackers were determined. A 9- point hedonic scale and a ranking test were used to select the best-rated products, for which further descriptive sensory analysis was performed. According to the results, two formulations of crackers made from blends of proso millet and maize flours (6:2.4 ratio), with the addition of sourdough and seasonings (one containing chia seeds and chive seasoning, the other containing flax seeds and ´Mediterranean mix’ seasoning), were rated highest as ‘liked very much’ and ‘moderately liked’ (overall impression scores of 8.2 and 7.0, respectively). They differed significantly only in the intensity of overall odour, but not in the odour acceptability. The use of sourdough and seasonings improved the acceptability of crackers, since crackers from the same flour blend but without adding sourdough or seasonings, were rated as ’slightly dislike’ and ‘neither like nor dislike’ (3.8 and 4.5, respectively). The best-rated crackers (100 g) contained 430 – 450 kcal, 17 g of fat, 44-47 g of carbohydrates, 25-26 g of protein, and 7.1-7.6 g of dietary fibre of which 17-23% were soluble. Thus, they could be labelled as "naturally high in fibre" and "high in protein". Considering the raw materials used and the FODMAPs content determined, the crackers could also be labelled as "gluten- free" and "low FODMAPs".

Bread is a food characterised by distinguished sensory attractiveness. Therefore, its sensory perception is a key factor affecting the purchase decision. Compared to wheat bread, gluten-free bread is often characterised by lower intensity of desirable roasty flavour due to lack of pyrazines and other contributing volatile compounds. Additional off-flavours can be derived from legume flours, which are nowadays used for its nutritional enrichment. Thus, this study investigated to which extent sourdough, volatile compounds precursors, and enzymes can improve volatile compounds profile and flavour of bread with yellow pea flour (25%, flour basis). Sourdough (20%, dough basis) fermented with Lactobacillus brevis DSM 20054, arginine, proline, fructose (0.1%, 0.1%, 1%, flour basis, respectively), and protease (0.25%, protein basis) were used as potential improvers, separately and/or in a combination. Volatile compounds of bread (62 compounds) were analysed by HS-SPME/GC-MS method, while the flavour characteristics were determined by descriptive (21 attributes) and hedonic sensory analysis. The flavour acceptability of bread with no improvers was graded as ‘neither like nor dislike’. Added improvers decreased the intensity of pea and dusty flavour of bread, as well as pea aftertaste, which all negatively correlated with its acceptability. Pea flavour strongly positively correlated with the concentration of 1-hexanol, 1-heptanol, hexanal, and 2-heptanone. Bread with sourdough added alone or in combination with other improvers had increased overall concentration of volatile compounds, intensity of sour taste, sour and roasty flavour. The highest degree of liking (‘moderately like’) had bread with 20% sourdough, arginine, proline, fructose, and protease addition. Mentioned bread also had the highest level of most pyrazines, furans, pyrroles, as well as the highest intensity of desirable roasty and fresh bread flavour. Examined improvers successfully enhanced bread flavour and the data obtained in this study is a valuable contribution to all efforts to improve gluten-free bread sensory properties.

Buckwheat hulls are a by-product rich in dietary fibre and bioactive compounds. Pre- processing of hulls with techniques such as cryo-milling and enzyme treatment could increase their nutritive value by affecting the content of soluble fibre and free phenolic compounds. Thus, the aim of this study was to determine the effect of different particle size obtained by cryo-milling as well as the enzymatic treatment time and concentration of cellulase and hemicellulase on insoluble and soluble fibre fraction as well as free total phenolic content, flavonoid rutin content, and antioxidant capacity of buckwheat hulls. Buckwheat hulls were cryo-milled for 8 minutes (8’C) in one cycle or in repeated cycles (8’RC), reaching median particle diameter of 50th percentile 93 μm and 61.5 μm, with mean surface weighted mean 13.6 μm and 9.1 μm, respectively (determined with laser diffraction). Enzymatic treatment was performed in 10% hull suspension in water, with the addition of 0.1% or 1% both cellulase (Alphamalt C 21032, Mühlenchemie) and hemicellulase (BIO-CAT) on hull basis, during 1, 4 or 8 hours. Content of insoluble dietary fibre, fibre soluble in water but precipitated in 78% ethanol (SDFP), fibre soluble in water and 78% ethanol (SDFS) was determined according to the AOAC 2011.25 method. Total phenolic content was determined by Folin Ciocalteu method, rutin by HPLC-UV/VIS method, and antioxidant capacity by FRAP and DPPH methods. Obtained results show slightly higher SDFS and SDFP content in 8’RC hulls before and after enzymatic treatment, compared to the 8'C ones. Treatment with a higher enzyme concentration (1%) led to 2- to 3-fold higher increase in the SDFS content compared to the treatment with a lower enzyme dosage (0.1%). Prolongation of enzyme treatment led to reduced content of free total phenolic compounds (up to 26%) and rutin (up to 33%), as well as reduced antioxidant capacity (up to 27- 31%), with higher decrease observed for 8’RC compared with 8’C hulls. Cryo-milling in repeated cycles and enzymatic treatment with the addition of 1% cellulase and hemicellulase for 1 hour was the most successful. The latter enzymatic treatment of 8’RC hulls resulted in 17% higher SDFP content, 4.4-fold higher SDFS content, as well as 16-27% higher antioxidant capacity compared with the non-treated 8’RC hulls.

Gluten-free bread is often characterised by lower intensity of desirable roasty odour compared to wheat bread. Moreover, the legume flour, which can be added to improve the nutritional value of gluten-free bread, can negatively affect its odour. Since the sensory perception of bread is a key factor affecting the consumers’ acceptability, the aim of this study was to determine to which extent sourdough, volatile compounds precursors, and enzymes can improve odour of gluten-free bread with yellow pea flour (25%, flour basis). Sourdough (20%, dough basis) from wholemeal rice, wholemeal millet and yellow pea flour fermented with Lactobacillus brevis DSM 20054, arginine, proline, fructose (0.1%, 0.1%, 1%, flour basis, respectively), and protease (0.25%, protein basis) were used as potential improvers, separately and/or in a combination. The odour of crumb and crust was analysed by descriptive and hedonic sensory analysis. Bread with added improvers was characterised by a higher intensity of crust ‘caramelised sugar-‘ and ‘burnt-like’ odour, while bread samples without added improvers and ones with the addition of only sourdough were more characterised by ‘pea-like‘ crumb and crust odour, ‘yeast-‘, ‘raw dough-‘, ‘peanut-‘, ‘baked-like‘ crumb odour and ‘corn-like’ crust odour. Most of volatile compounds precursors, enzymes, sourdough, and their combinations had a positive effect on the acceptability of the crumb odour, while their significant influence on the acceptability of the crust odour was not established. The highest degree of liking of crust and crumb odour (‘moderately like’) has been determined for bread with 20% sourdough, arginine, proline, fructose, and protease addition.

Wheat bran is rich in dietary fibre and bioactive compounds with proven benefits on human health. Wheat fibre is mainly insoluble, composed of arabinoxylans (pentosans) often esterified with phenolic acids, such as ferulic acid. The solubilisation of bran fibre can be achieved with xylanase treatment or cryomilling. This study aimed to investigate the combining effect of xylanase treatment and cryomilling on fibre, free phenolic compounds, and antioxidant activity of wheat bran. Coarse bran (d (50) = 503 ± 7 µm) was grinded in a CryoMill (Retsch, Germany) under liquid nitrogen cooling to obtain ‘superfine’ particle size (d (50) = 10 ± 1 µm). A suspension of 15 g bran in 100 mL of water was incubated with xylanase from Bacillus subtilis (VERON® RL, 10 UI) in a shaking water bath at 55 °C for 16 h. The content of insoluble dietary fibre (IDF), fibre soluble in water but precipitated in 78% ethanol (SDFP), and fibre soluble in water and 78% ethanol (SDFS) was determined according to the AOAC 2011.25 method, while the soluble pentosans were measured with phloroglucinol method. Total phenolic content (TPC, with the Folin-Ciocalteu) and antioxidant activity (FRAP method) was analysed spectrophotometrically, and ferulic acid was determined with HPLC-DAD method. The content of SDFP and TPC was slightly higher in cryomilled samples than in coarse bran, but xylanase treatment of superfine bran did not further enhance SDFP content. Xylanase treatment resulted with a significant decrease in IDF content (p

Sensory perception plays a key role in the consumers’ choice of bread. The addition of legume flour in gluten-free bread can improve its usually low nutritional value, but could have a negative effect on its sensory properties. This study aimed to perform descriptive and hedonic analysis of the odour, taste, aroma, texture, and appearance of gluten-free bread prepared without and with pea flour addition (25%, flour basis). Bread with added pea flour was prepared also with addition of potential improvers – sourdough (10%, 20% or 30%, dough basis), proline and fructose (0.1% and 1%, flour basis, respectively). Sourdough was prepared with Lactobacillus brevis DSM 20054 as a starter, with addition of arginine (0.1%, flour basis) and protease (0.25%, protein basis). According to the descriptive analysis (14 panelists), bread without added pea flour was characterized by less pronounced taste, but more pronounced ‘fresh bread-like’ odour and aroma, lighter crumb/crust colour, lower crumb porosity, more moist and sticky texture. In contrast, bread with added pea flour and improvers was characterized by more pronounced ‘burnt-like’ and ‘caramelised sugar- like’ odour, ‘dough-like’ aroma, ‘pea-like’, ‘nut-like’, ‘fat-like’, sour odour and aroma. Higher sourdough addition led to darker crumb/crust colour, higher crumb porosity, less crumbly texture, less pronounced ‘pea-like’ odour and aroma, more pronounced ‘baked-like’ odour, ‘popcorn-like’ and ‘fresh bread-like’ aroma. Bread with 30% sourdough was the most preferred by consumers (n=58), being graded as ‘moderately liked’. Gluten-free bread with pea flour containing improvement agents has enhanced sensory properties compared to gluten- free bread without pea flour.

Millet bran is an edible by-product, rich in dietary fibre and other bioactive compounds often deficient in a gluten-free diet. This work aimed to investigate the influence of adding proso millet bran of different particle sizes, with or without xylanase, on bioactive compounds and physical properties of gluten-free bread. The millet bran contained 10.8 g/100 g moisture, 10.1 g/100 g proteins, 6.7 g/100 g fat, and 5.4 g/100 g ash. It was obtained by industrial decortication and sifting through a 500 µm screen. This 'coarse' bran with an average particle size (d(50)) of 223 µm was further grinded into ‘medium’ (d(50) = 157 µm) and ‘ultra-fine’ size (d(50) = 8 µm). Prior to bread-making, the bran (40 g) was soaked in water (100 mL) without or with xylanase (10 XU/g bran) for 16 h at 55 °C and pH 5.6. A control recipe consisted of rice flour (400 g), water (356 g, 89% on flour basis), sugar (16.7 g), instant yeast (5.7 g), salt (5.3 g), and butter (4.2 g). Otherwise, 10% of rice flour was replaced with the bran, and the amount of added water (on flour/bran basis) was optimized for each formulation: 102% for bread with added coarse or medium size bran, and 97% for bread with ultra-fine bran. Bread volume was determined according to the method AACC 10-05.01 and specific volume was calculated as volume to mass ratio. Crumb colour was determined colourimetrically in the CIELab system and texture profile was determined with a texture analyser. Content of insoluble dietary fibre (IDF), fibre soluble in water but not in 78 % ethanol (SDFP), and fibre soluble in water and 78 % ethanol (SDFS) was determined according to the AOAC 2011.25 method. Total free phenolics content (TPC) was determined with Folin-Ciocalteu method. Rice bread was low in fibre (1.8 g/100 g), whilst the bread with added bran was a source of fibre ranging from 3.2 to 3.9 g/100 g (of which 18-25% was soluble) in dependence on the bran particle size and xylanase addition. TPC of rice bread was 121 µg/100 g bread, whereas in breads with added bran it ranged from 200 to 249 µg/100 g. TPC was significantly (p < 0.001) lower upon adding xylanase. Compared to the control, breads with added bran had specific volume unchanged or even improved up to 11%. After adding bran, as well as xylanase, crumb colour was darker while yellow and red colour were more pronounced. All properties of enriched breads were influenced by the interaction of bran particle size and xylanase addition, except crumb springiness and SDFP content. In the case of using the medium particle size bran, xylanase addition had the most positive effect in terms of higher SDFS content (45%), improved bread volume (6%), crumb softness (16%), resilience (7%), cohesiveness (2%), and lower chewiness (15%). In conclusion, proso millet bran can be successfully used for enrichment of gluten-free bread with dietary fibre and phenolic compounds, but its particle size should be considered. Yet, the influence of xylanase on quality of enriched gluten-free bread is limited. Further studies should investigate multiple enzyme treatments of bran used for enhancement of gluten-free bread nutritional and physical properties.

Tjestenina predstavlja idealan matriks za dodavanje različitih izvora nutrijenata. Obogaćivanjem se tjestenini, osim nutritivnih, mijenjaju i senzorske karakteristike. Cilj ovog rada bio je utvrditi prihvatljivost svježih i svježih kuhanih uzoraka širokih rezanaca obogaćenih različitim udjelima proteina graška i proteina konoplje od strane potrošača. U tu svrhu pripremljena su i ocijenjena po 4 (četiri) uzorka širokih rezanaca, svježih i svježih kuhanih, s različitim udjelima proteina konoplje i graška u recepturi proizvoda dodanih kao konopljino brašno s 31 % proteina konoplje i kao prah proteina graška s min. udjelom proteina graška od 80 %. Iz dobivenih rezultata senzorske procjene može se zaključiti da je najprihvatljiviji uzorak širokih rezanaca obogaćenih konopljinim brašnom onaj s udjelom konopljinog brašna od 10 % (3,1 % proteina konoplje) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka te da je najprihvatljiviji uzorak širokih rezanaca obogaćenih proteinima graška u prahu onaj s udjelom proteina graška u prahu od 5 % (4 % proteina graška) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka., Pasta is an ideal matrix for adding different sources of nutrients. Besides nutritional, pasta enrichment changes the sensory characteristics of pasta as well. The aim of this paper was to determine the acceptability of fresh and cooked fresh wide pasta noodle samples enriched with different proportions of pea protein and hemp proteins by consumers. For this purpose, 4 (four) samples of wide noodles with different proportions of hemp (added as hemp flour with 31 % protein of hemp) and pea protein (added as a pea protein powder with min. with a pea protein fraction of 80 %) in the product recipe, fresh and fresh cooked, were prepared and evaluated. From the obtained results of the sensory evaluation it can be concluded that the most acceptable sample of wide noodle pasta enriched with hemp flour is the one with 10 % of hemp flour (3.1 % of hemp protein) of total dry ingredients in case of fresh and in case of cooked samples, and that the most acceptable sample of wide noodles enriched with pea protein powder is the one with 5 % of pea protein power (4 % of pea proteins) of total dry ingredients in case of fresh and in case of cooked samples.

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This work deals with the influence of convective drying on different temperatures on aroma profile of Swiss chard leaves as a part of a pasta enrichment plan. The Swiss chard (Beta vulgaris L. ssp. cicla) belongs to the Chenopodiaceae family [1] and is commonly used in diet as leafy green vegetable, raw or cooked (in salads, soups, pastas, etc.), then as food supplement in dehydrated pulverized form or in food industry as natural food colorant or pasta stuffing. Swiss chard leaves were collected in the anthropogenized areas (gardens, orchards and pastures) of Šibenik-Knin County. Plant material was dried at three temperature levels (20 °C – ventilation only, 40 °C and 60 °C) in convective dryer. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) using fibre coated with polydimethylsiloxane/ divinylbenzene/ carboxene (DVB/CAR/PDMS) and analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant volatile compound identified was trans-2-hexenal present both in fresh plant material and in dried samples. Other identified volatile compounds belong to aldehydes, alcohols and ketones. Drying temperatures influence concentrations and formation or degradation of volatile compounds.

Buckwheat is a pseudocereal with growing popularity in the food industry due to its pleasing nutritive and sensory properties. Buckwheat hulls are a milling by-product of high antioxidant activity, consisting mainly of dietary fibre (91%). The aim of this work was to optimize high intensity ultrasound (HIU) treatment conditions of buckwheat hulls, to obtain buckwheat hulls with enhanced share of free total phenolic, flavonoid rutin, antioxidant activity, increased polyphenol oxidase activity, and water swelling capacity. Increased water swelling indicates improved capacity for reduction of blood cholesterol while polyphenol oxidise catalyses protein crosslinking and could therefore be beneficiary to formation of the protein network in gluten-free bakery products, and fibre enriched bakery products in general. Thirteen HIU treatments of 15 % water suspensions of buckwheat hulls were done according to a central composite design, using a 400 W processor at 100% amplitude and a 22 mm probe, by varying treatment times (5, 10 or 15 min) and initial sample temperatures (at 20, 45, or 70 °C), with 5 replications of the central point. Compared to the untreated sample, best HIU treatment was the one lasting 15 minutes with initial sample temperature 20°C. It caused a significant enlargement of the water swelling capacity (93%), enhancement of polyphenol oxidase activity (114%), and antioxidant capacity (DPPH test 47 %, FRAP test 26%) of buckwheat hulls. Amounts of total phenolics (180 GAE mg/100 g d.w.) and rutin (26 mg/100 g d.w.) were similar to ones found in whole buckwheat flour but remained unchanged after HIU.