ABSTRACT
Utilization of buckwheat as a food depends on varying traditions in different regions throughout the world. Making bread solely from buckwheat flour is not possible, because buckwheat flour has no proteins such as gluten and other alcohol-soluble proteins, which form the soft bread center. Many traditional dishes are based on buckwheat groats, and many modern dishes can be made by replacing rice with buckwheat. Boiled groats as a side dish are often served with meat sauces, wine cream, sour cream, vegetable sauce, or herb sauce. Groats are a very suitable component for vegetable soups or soups mixed with smoked meats. Soups like porridge are traditional in some European countries. Row seeds can soak a day before preparing the bread. Wholemeal bread should not be called wholemeal product if the amaranth is dehulled prior to its addition.
