Enrichment of gluten-free tarhana with buckwheat flour

The diet of children with gluten intolerance should include a sufficient amount of gluten-free grain-based products that provide children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, and mineral matters. This study is aimed at studying the content of the main food substances (proteins, fats, carbohydrates, as well as the total content of mineral matters, expressed by the parameter – ash content) in amaranth flour and flour from native buckwheat. Studies have shown that amaranth flour has a high protein content-13.4%, lipids-5.1%, and ash content - 2.8%. Flour from native buckwheat contains protein-7.5%, lipids-3.6%, the ash content of buckwheat flour was 1.4%. The carbohydrate content of both samples is approximately at the same level of 56-58%. Specialized products made from amaranth and buckwheat can become a source of deficient macro-and microelements, high-grade protein and other biologically valuable compounds.

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Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

Hemijska industrija ◽

10.2298/hemind140220062s ◽

2015 ◽

Vol 69 (5) ◽

pp. 469-483 ◽

Cited By ~ 2

Author(s):

Marijana Sakac ◽

Ivana Sedej ◽

Anamarija Mandic ◽

Aleksandra Misan

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Properties ◽

Added Value ◽

Thermal Treatments ◽

Gluten Free ◽

Common Buckwheat ◽

Free Products ◽

Growing Conditions ◽

Buckwheat Flour

Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.

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Physical and antioxidant properties of gluten-free bread enriched with carob fibre

International Agrophysics ◽

10.1515/intag-2016-0060 ◽

2017 ◽

Vol 31 (3) ◽

pp. 411-418 ◽

Cited By ~ 1

Author(s):

Renata Różyło ◽

Dariusz Dziki ◽

Urszula Gawlik-Dziki ◽

Beata Biernacka ◽

Monika Wójcik ◽

...

Keyword(s):

Antioxidant Activity ◽

Metal Ions ◽

Antioxidant Properties ◽

Gluten Free ◽

Lipophilic Compounds ◽

Bread Crumb ◽

Research Task ◽

Hydrophilic Compounds ◽

Buckwheat Flour

AbstractThere are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

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Quality assessment of gluten-free crackers based on buckwheat flour

LWT ◽

10.1016/j.lwt.2010.11.010 ◽

2011 ◽

Vol 44 (3) ◽

pp. 694-699 ◽

Cited By ~ 52

Author(s):

Ivana Sedej ◽

Marijana Sakač ◽

Anamarija Mandić ◽

Aleksandra Mišan ◽

Mladenka Pestorić ◽

...

Keyword(s):

Quality Assessment ◽

Gluten Free ◽

Buckwheat Flour

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Use of pseudo cereals in food production

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012112 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012112

Author(s):

IB Krasina ◽

E V Filippova ◽

A N Kurakina ◽

M A Fedorova

Keyword(s):

Dietary Fibre ◽

Nutritional Value ◽

Storage Proteins ◽

Essential Amino Acids ◽

Gluten Free ◽

Dicotyledonous Plants ◽

Colour Parameters ◽

Edible Seeds ◽

Buckwheat Flour ◽

Flour Blend

Abstract Pseudo-cereals grains, edible seeds, which belong to dicotyledonous plants, are becoming in demand in the human diet as gluten-free grains with excellent nutritional and nutraceutical value. Quinoa, amaranth and buckwheat are the most important pseudo-cereals. Recently, pseudo-cereals have attracted attention because of their high nutritional value of proteins, and their storage proteins are not toxic to celiac patients. In addition, seeds are an important source of dietary fibre and phenols, which are beneficial to health. Research has shown the suitability of amaranth, quinoa and buckwheat flour as a substitute for grain flour in the production of gluten-free biscuits. The article represents data on the chemical and functional composition of amaranth, quinoa and buckwheat and considers the production possibility of gluten-free biscuits using an experimental mixture design to optimize a ternary mixture of amaranth, quinoa, and buckwheat flour in terms of colour parameters, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. The resulting biscuits based on the flour blend of pseudo-cereals were characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. The data presented testify to the possibility of using the flour blend of amaranth, quinoa and buckwheat as an alternative ingredient for gluten-free biscuits.

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Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes

Quality Assurance and Safety of Crops & Foods ◽

10.3920/qas2017.1221 ◽

2018 ◽

Vol 10 (3) ◽

pp. 245-254

Author(s):

E. Yıldız ◽

S.G. Şumnu ◽

S. Şahin

Keyword(s):

Rheological Properties ◽

Gluten Free ◽

Buckwheat Flour

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USING OF BUCKWHEAT GLUTEN-FREE FLOUR IN PRODUCTION OF BREAD FROM MIXTURE RYE AND WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.5-6.8 ◽

2019 ◽

Author(s):

О.Л. Вершинина ◽

В.В. Гончар ◽

Ю.Ф. Росляков ◽

А.В. Тычина

Keyword(s):

Wheat Flour ◽

Starter Culture ◽

Absorption Capacity ◽

Optimal Dosage ◽

Gluten Free ◽

Falling Number ◽

Spontaneous Fermentation ◽

Rye Flour ◽

Qualitative Characteristics ◽

Buckwheat Flour

Разработана технология производства безглютеновой закваски самопроизвольного брожения на основе гречневой муки с качественными характеристиками: влажность 76,5, кислотность16 град., подъемная сила 35 мин. Контролем служил хлеб пшеничноржаной простой формовой на жидкой закваске без заварки. Пористость пшеничноржаного хлеба на гречневой закваске увеличилась на 3,7, удельный объем хлеба на 2,9 по сравнению с контролем. Для снижения доли глютена в хлебе изменяли соотношение пшеничной и ржаной муки в сторону увеличения ржаной муки. С увеличением количества ржаной муки в смеси с пшеничной с 70 до 90 число падения и водопоглотительная способность смесей снизились на 8,6 и 3,2 соответственно. Установлена целесообразность применения гречневой муки в составе закваски при производстве хлеба с пониженным содержанием глютена из смеси ржаной и пшеничной муки в соотношениях 30 : 70 и 80 : 20 соответственно. Рекомендована оптимальная дозировка гречневой муки в составе закваски 25 взамен части смеси ржаной и пшеничной муки. A technology has been developed for the production of glutenfree starter culture of spontaneous fermentation based on buckwheat flour with qualitative characteristics: humidity 76,5, acidity 16 degrees, lifting force 35 min. Control was bread wheatrye simple form on liquid sourdough without brewing. Porosity of wheatrye bread on buckwheat ferment increased by 3,7, the specific volume of bread by 2,9 compared to the control. To reduce the proportion of gluten in bread, the ratio of wheat and rye flour was changed in the direction of increasing rye flour. With an increase in the amount of rye flour in a mixture with wheat from 70 to 90, the falling number and the water absorption capacity of the mixtures decreased by 8,6 and 3,2, respectively. The expediency of using buckwheat flour in the yeast in the production of bread with a low content of gluten from a mixture of rye and wheat flour in the ratios of 30 : 70 and 80 : 20, respectively, is established. The optimal dosage of buckwheat flour as a part of sourdough is recommended 25 instead of part of a mixture of rye and wheat flour.

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