Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Krupa‐Kozak, Urszula; Wronkowska, Małgorzata; Soral‐Śmietana, M.

doi:10.17221/136/2010-cjfs

Cited by 52 publications

(37 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A short shelf life, the detection of particles in the mouth during consumption, a dry mouth feeling, and a not really satisfying taste are also some of the disadvantages of gluten‐free bread . Therefore, in recent years numerous studies have focussed on improving the quality of gluten‐free foods, particularly fermented and baked foods, such as bread …”

Section: Definition Of Gluten and Its Technological Importancementioning

confidence: 99%

Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

2014

View full text Add to dashboard Cite

show abstract

Section: Definition Of Gluten and Its Technological Importancementioning

confidence: 99%

Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

2014

View full text Add to dashboard Cite

show abstract

“…Ranhotra et al [19] have shown that flour can be fortified to contain Ca at high level without adversely affecting white gluten bread quality. Generally, gluten-free formulas and baked products are poor in minerals, including calcium [20,21]. Calcium fortification of such products could increase the calcium content in the coeliac patients' diet, allowing them to obtain the amount of calcium they need for prophylactic or therapeutic use.…”

Section: Introductionmentioning

confidence: 99%

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Krupa‐Kozak

Altamirano-Fortoul

Wronkowska

et al. 2012

Eur Food Res Technol

View full text Add to dashboard Cite

The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca ?2 ). The Mixolab Ò device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

show abstract

“…The literature studies showed that the DOI: 10.22616/ERDev2018.17.N393 good chemical composition of buckwheat is retained in backery products, though in pasta it is used mixed with different types of cereals (wheat, millet, rice, etc.) [5][6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Effect of whole buckwheat flour on technological properties of wheat flour and dough

Stefan

Voicu

Constantin

et al. 2018

Engineering for Rural Development

View full text Add to dashboard Cite

Abstract. In recent years, due to their chemical composition and high nutritional value, the food products, in which the buckwheat meal is used, have attracted widespread interest, becoming more and more popular. Food products, in which buckwheat meal is used, include pasta, biscuits, bread, cakes, pastry products. The aim of this study was to evaluate the technological parameters (sedimentation index and falling number) for the white wheat flour blends with whole buckwheat flour and rheological properties of dough made from these two types of flour. Thus, the blends were made from wheat flour and whole buckwheat flour in proportion of 10 %, 20 %, 30 %, 40 % and 50 %. Also, the technological properties of 100 % white wheat flour were determined for comparison. The technological properties of mixed flour and dough were determined according to the international standard methods. The addition of whole buckwheat flour to wheat flour influenced the technological and rheological parameters of mixed flours: increasing the amount of whole buckwheat flour (from 10 % to 20 %, 30 % and 40 %) causes decrease of the falling number (from 411 s, 382 s, 249 s up to 234 s, respectively) and of the sedimentation index (from 28 ml of wheat flour to 22-18 ml). With the increase of whole buckwheat ratio, the water absorption increased significantly from 58.6 % to 79.9 %, the dough development time increased significantly from 2.2 minutes to 8.7 minutes but the dough stability decreased from 7.9 minutes to 1.6 minutes. Regarding the Farinograph Quality Number, it is observed that the values increased with whole buckwheat flour addition of 10 %, 40 % and 50 %, but for the samples with addition of 20 % and 30 % this parameter decreased. The obtained results are important for the specialists of the bakery technological process.

show abstract

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Cited by 52 publications

References 23 publications

Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Effect of whole buckwheat flour on technological properties of wheat flour and dough

Contact Info

Product

Resources

About