**Abstract**

The production of various bakery and non-bakery products based on buckwheat with components that positively affect health (fiber, antioxidants, and/or minerals), the optimization of recipes and technological process parameters, as well as giving character to final products in terms of their sensory acceptability and potential functional properties, gained significant interest last few years. Therefore, buckwheat products such as bread, biscuits, snacks, noodles, and cakes are commercialized and increasingly consumed. In addition, the use of non-bakery buckwheat products, such as tea, sprouts, honey, and other products, is becoming more common. In order to obtain potentially functional food with buckwheat of high nutritional quality, it is important to understand the effect of processing on bioactive components. The baking process, inevitable in the production of bakery products, is especially important. It is also important to understand the effect of storage on bioactive components. To this end, in the light of available literature, this chapter will provide an overview of bioactive components in buckwheat and discuss their stability in buckwheat and its products during processing and storage.

**Keywords:** common and Tartary buckwheat products, sensory acceptability, functional properties, effect of processing and storage, stability of bioactive components
