The research, published in LWT – Food Science and Technology found no difference in the sensory quality of the enriched crackers, which were also observed to have much higher quantities of phenolics, vitamin E (tocopherols), and free radical scavenging ability.
“The results of this paper could be relevant for the production of gluten-free crackers based on buckwheat flours …The introduction of buckwheat crackers in the market would increase the diversity of functional bakery products and, even more importantly, of functional foods suitable for celiac disease patients,” wrote the researchers, led by Ivana Sedej, of the Institute for Food Technology at the University of Novi Sad, Serbia.
