Buckwheat – Challenges in nutrition and technology / Ajda – izzivi v tehnologiji in prehrani

The buckwheat market is dominated by common buckwheat, however, the production of Tartary also growing. New varieties have been registered, and technology husking grinding being developed. offer becoming more accessible for consumers, products beverages strongly increasing in industry. selection dishes gastronomy noticeable. Buckwheat festivals, days delicacies, weeks cuisine, competitions preparing are organized. Traditional modern media contributing to growing popularity buckwheat. Gluten-free, sugar-free, lactose- free (including buckwheat) a food hit. with less salt part healthy foods. present results were presented at 3th EuroIbra, Prague, Czech Republic September 2021, published on first time this publication. Izvleček Na trgu prevladuje navadna ajda, narašča tudi pridelava uporaba tatarske ajde. Potrjene so nove sorte ajde, razvija se tehnologija luščenja mletja Za potrošnike postaja ponudba ajde dostopnejša. V industriji močno ajdovih izdelkov pijač. je veliko različnih kruhov (delež večinoma do 30 %), ajdov toast prepečenec. Prevladuje navadne iz malo. Ponudba jedi v gastronomiji vedno bolj opazna. Organizirajo festivali dnevi dobrot, tedni ajdove kulinarike, tekmovanja pripravi jedi. K večji popularnosti prispevajo tradicionalni sodobni mediji. Med svoje vsebine uvrščajo jedi, ki jim gostinci dajejo pridih kulinaričnih doživetij. Priljubljeni postajajo ajdovi izdelki brez glutena, sladkorja laktoze. Tudi z manj soli vključeni ponudbe za ohranjanje zdravja. Ta članek bil predstavljen na Republic, septembra tu pa prvič objavljen.