This corresponded to a water activity of 0.275. Total lipid content showed significant positive correlation with free, neutral, and glycolipid contents, and there was a highly significant negative correlation between oleic and linoleic acid contents of all lipid classes. There was, however, no significant difference between new and old buckwheat in the content of free, neutral, glyco-, and phospholipids and in the fatty acid composition of total and free lipids. The influence of water activity, temperature and cultivar on buckwheat dehulling, groat color, and lipids were examined. Of several cultivars examined, 'Mancan' yielded the most groats.
Sorption phenomena in foods.
Labuza, T.P., S.R. Tannenbaum, and M. Karel. Marshall, H.G. and Y. Pomeranz. Advances in cereal science and technology. Mazza, G. 1992. Encyclopedia of food science, food technology and nutrition.