Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

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...

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Autores: Wronkowska, Małgorzata, Haros, Monika, Soral-Śmietana, Maria
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/128845
Acceso en línea:http://hdl.handle.net/10261/128845
Access Level:acceso abierto
Palabra clave:Hardness
Differential scanning calorimetry
Buckwheat flour
Gluten-free bread
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spelling Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread QualityWronkowska, MałgorzataHaros, MonikaSoral-Śmietana, MariaHardnessDifferential scanning calorimetryBuckwheat flourGluten-free breadThe 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.This work was financially supported by 2006PL0015 Project (PAS from Poland, CSIC from Spain) and Consolider Fun-C-Food CSD2007-00063 from the Ministry of Science and Innovation (MICINN-Spain).Peer ReviewedSpringer NatureMinisterio de Ciencia e Innovación (España)Consejo Superior de Investigaciones Científicas (España)Polish Academy of SciencesConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016201620132016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/128845reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1288452026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
title Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
spellingShingle Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
Wronkowska, Małgorzata
Hardness
Differential scanning calorimetry
Buckwheat flour
Gluten-free bread
title_short Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
title_full Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
title_fullStr Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
title_full_unstemmed Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
title_sort Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
dc.creator.none.fl_str_mv Wronkowska, Małgorzata
Haros, Monika
Soral-Śmietana, Maria
author Wronkowska, Małgorzata
author_facet Wronkowska, Małgorzata
Haros, Monika
Soral-Śmietana, Maria
author_role author
author2 Haros, Monika
Soral-Śmietana, Maria
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas (España)
Polish Academy of Sciences
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Hardness
Differential scanning calorimetry
Buckwheat flour
Gluten-free bread
topic Hardness
Differential scanning calorimetry
Buckwheat flour
Gluten-free bread
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013
2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128845
url http://hdl.handle.net/10261/128845
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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