Coeliac sufferers may benefit from buckwheat enhanced gluten-free bread
Enhancing bread formulations with buckwheat flour could create high quality, antioxidant rich products for the gluten-free sector, says new research.
The study, published in International Journal of Food Science and Technology, suggests that enhancing gluten-free bread with 40 per cent buckwheat flour could create gluten free bread “with more functional components and higher anti-oxidative and reducing capacities.”
“Buckwheat flour is a natural source of minerals and antioxidant activity,…[it] can be used for preparation of new buckwheat-enhanced gluten-free breads,” wrote the researchers, led by Dr Maria Soral-Smietana from the Polish Academy of Sciences.
Buckwheat has increasing popularity as a health food in many countries, and has attracted the attention of food scientists because of its potential healing effects, and high nutritional value.
Buckwheat flour contains high-quality proteins, and is rich in antioxidants and minerals such as, flavonoids, phenolic acids, B vitamins , and carotenoids.
The new study used flour from common buckwheat Fagopyrum esculentum Moench to substitute between ten and 40 per cent corn starch – the main component of gluten-free bread – to make buckwheat-enhanced gluten-free breads.
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