Abstract
The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40 % was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling.
Highlights
Recent epidemiologic studies have shown that the prevalence of celiac disease or non-typical celiac disease, or allergic reaction/intolerances to gluten has been significantly underestimated (Gallagher et al 2004)
Christa et al (2009) found that the water-binding capacity of starch isolated from buckwheat grains (1.5 g water/g d.m) was higher than results obtained for wheat or potato starches (0.65 and 0.73 g water/g d.m, respectively)
The differences in water-binding capacity of buckwheat and corn or potato starches could explain the significant increase in the loaf specific volume which was observed after the inclusion and increasing amount of buckwheat flour
Summary
Recent epidemiologic studies have shown that the prevalence of celiac disease or non-typical celiac disease, or allergic reaction/intolerances to gluten has been significantly underestimated (Gallagher et al 2004). Buckwheat flour can be a valuable ingredient in diets or food products for coeliac patients due to a very low content of α-gliadin in the grains. This product is rich in thiamine (vitamin B1), riboflavin (vitamin B2) and pyridoxine (vitamin B6) (Fabjan et al 2003). Buckwheat grains are a rich source of dietary fibre, including its soluble fraction, being of significance in a diet of patients suffering from obesity or type II diabetes (Brennan 2005) Their potential antioxidant activity is of significance to the dietary value because of a high content of rutin, catechins and polyphenols (Oomah and Mazza 1996; Wanatabe 1998). The objective of the present investigation was to study the effect of replacing corn starch from the gluten-free formulations by different amounts of buckwheat flour due to its health-promoting properties for human nutrition and to study the effect on the gluten-free bread quality and staling
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