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Solarises on müügil hea hinnaga Eesti tatart.

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so 40 EEK i kg Tatar on hele, st tähendab termiliselt töötlemata (erinevalt meie tavakaubanduses olevast tatrast, mis on röstitud kujul).

Lühidalt tatrast... Kleebin teile:

Chemical composition

Seeds Starch 71–78% in groats

70–91% in different types of flour.[10][11][12]

Starch is 25% amylose and 75% amylopectin.

Depending on hydrothermal treatment buckwheat groats contain 7–37% of resistant starch.

Proteins 18% with biological values above 90%.[13]

This can be explained by a high concentration of all essential amino acids,[14] especially lysine, threonine, tryptophan, and the sulphur-containing amino acids.[15]

Minerals Rich in iron (60–100 ppm), zinc (20–30 ppm) and selenium (20–50 ppb).[16][17]

Antioxidants 10–200 ppm of rutin and 0.1–2% of tannins[18]

Aromatic compounds Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat aroma.[19] 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methoxy-4-vinylphenol, (E)-2-nonenal, decanal and hexanal also contribute to its aroma. They all have odour activity value more than 50, but aroma of these substances in isolated state does not resemble buckwheat.[20]

Inositol derivatives fagopyritol A1 and fagopyritol B1 (mono-galactosyl D-chiro-inositol isomers), fagopyritol A2 and fagopyritol B2 (di-galactosyl D-chiro-inositol isomers), and fagopyritol B3 (tri-galactosyl D-chiro-inositol) [21]

Herb Antioxidants 1–10% rutin and 1–10% tannins[22]

Fagopyrin 0.4 to 0.6 mg/g of fagopyrins (at least 3 similar substances)[23][24]

[edit] Use

Buckwheat porridge

Soba noodles, made from buckwheat flour

Naengmyeon, Korean cold noodle soup made with buckwheat flour

A traditional Breton galette, a thin large buckwheat flour crepeThe fruit is an achene, similar to sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known as 'blé noir' ('black wheat') in French, along with the name sarrasin ('saracen'). Buckwheat noodle has been eaten by people from Tibet and northern China for a long time as wheat can not be grown in the mountain regions. A special press made of wood log was built to press the dough into hot boiling water when making buckwheat noodle. Old press found in Tibet and Shansi share the same basic design featues. The Japanese and Koreans might have learnt the making of buckwheat noodle from them.

Buckwheat noodles play a major role in the cuisines of Japan (soba),[25] Korea (naengmyeon, makguksu and memil guksu) and the Valtellina region of Northern Italy (pizzoccheri). Soba noodles are the subject of deep cultural importance in Japan. In Korea, guksu (noodles) were widely made from buckwheat before it was replaced by wheat.[citation needed] The difficulty of making noodles from flour that has no gluten has resulted in a traditional art developed around their manufacture by hand.

Buckwheat groats are commonly used in western Asia and eastern Europe. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or bulgur. The dish was brought to America by Russian and Polish immigrants who called it "kasha" and mixed it with pasta or used it as a filling for knishes and blintzes, and hence buckwheat groats are most commonly called kasha in America.[citation needed] Groats were the most widely used form of buckwheat worldwide during the 20th century, with consumption primarily in Russia, Ukraine and Poland. The groats can also be sprouted and then eaten raw or cooked.

Buckwheat pancakes, sometimes raised with yeast, are eaten in several countries. They are known as buckwheat blinis in Russia, galettes in France (savoury crêpes which are especially associated with Brittany), ployes in Acadia and boûketes (which are named after the buckwheat plant) in the Wallonia region of Belgium. Similar pancakes were a common food in American pioneer days.[citation needed] They are light and foamy. The buckwheat flour gives them an earthy, mildly mushroom-like taste. In Ukraine, yeast rolls called hrechanyky are made from buckwheat.

Farina made from groats are used for breakfast food, porridge, and thickening materials in soups, gravies, and dressings. In Korea, buckwheat starch is used to make a jelly called memilmuk. It is also used with wheat, maize (polenta taragna in Northern Italy) or rice in bread and pasta products.

Buckwheat contains no gluten[26] and can thus be eaten by people with coeliac disease or gluten allergies. Many bread-like preparations have been developed. However, Buckwheat can be a potent and potentially fatal allergen by itself. In sensitive people, it provokes IgE-mediated anaphylaxis.[27] The cases of anaphylaxis induced by buckwheat ingestion have been reported in Korea, Japan and Europe where it is more often described as a "hidden allergen".[28][29] A recent article by Heffler E et al. showed that allergic reaction, even severe ones, induced by accidental ingestion of buckwheat as "hidden allergy" are not so rare as previously described.[30]

Buckwheat is a good honey plant, producing a dark, strong[31] monofloral honey.

[edit] Medicinal uses

Buckwheat contains a glucoside named rutin, a medicinal chemical that strengthens capillary walls, reducing hemorrhaging in people with high blood pressure and increasing microcirculation in people with chronic venous insufficiency.[32] Dried buckwheat leaves for tea were manufactured in Europe under the brand name "Fagorutin."

Buckwheat contains D-chiro-inositol, a component of the secondary messenger pathway for insulin signal transduction found to be deficient in Type II diabetes and Polycystic ovary syndrome (PCOS). It is being studied for use in treating Type II diabetes.[33] Research on D-chiro-inositol and PCOS has shown promising results.[34][35]

A buckwheat protein has been found to bind cholesterol tightly. It is being studied for reducing plasma cholesterol in people with hyperlipidemia.[36]

[edit] Upholstery filling

Buckwheat hulls are used as filling for a variety of upholstered goods, including pillows and zafu. The hulls are durable and do not conduct or reflect heat as much as synthetic fills. They are sometimes marketed as an alternative natural fill to feathers for those with allergies. However, medical studies to measure the health effects of buckwheat hull pillows manufactured with unprocessed and uncleaned hulls, concluded that such buckwheat pillows do contain higher levels of a potential allergen that may trigger asthma in susceptible individuals than do new synthetic filled pillows.[37][38]

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It's TATRA-time :)

No ongi nii... :) Väga viis tatar! Isegi minu koerad söövad... :D

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A kuda sellist heledat tatart tarbida? Samamoodi kui tumedat?


Puder ei tule nii sõre, kui röstitud tatraga. Te võite ju ka ise seda enne võiga natuke kuumutada ja siis vesi peale ja hauduma.

Neil on trükitud välja ka terve rida retsepte, millesse ma soovitan suhtuda kriitikaga nagu ikka.

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Oma ökopoes kohtasin ka naturaalset tatart, mis minu üllatuseks taaskord erineb kommertstatrast.

Tavaline poes müüdud tatar on pruuniks rõstitud, õige tatar on tegelikult jah hele. Seda tehaks vist seepärast, et naturaalsest tatrast eraldub keetmisel sellist liimjat ainet ja puder jääb selline limane: mitte nii sõmer.

Ma ei tea, kas see siis häirib mugavaid tavainimesi nii palju, et taaskord peab hakkama head naturaalset toiduainet töötlema.

Muidu on aga tatar üks parimaid süsivesikuallikaid, mida tarbida võite.

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