RT info:eu-repo/semantics/article
T1 Valorisation of buckwheat by-product as a health-promoting ingredient rich in fibre for the formulation of gluten-free bread
A1 Gutiérrez, Ángel L.
A1 Villanueva Barrero, Marina
A1 Rico Bargués, Daniel
A1 Harasym, Joanna
A1 Ronda Balbás, María Felicidad
A1 Martín Diana, Ana Belén
A1 Caballero Calvo, Pedro Antonio
K1 Buckwheat
K1 Trigo
K1 Harina - Análisis
K1 Bread
K1 Pan - Industria y comercio
K1 Gluten-free foods
K1 Gluten - Alimentación
K1 Dough rheology
K1 Reología
K1 Food - Fiber content
K1 Fibra alimentaria
K1 Antioxidants
K1 Antioxidantes
K1 Tecnologia dels aliments
K1 Food science
K1 3309.07 Productos de Cereales
K1 3309 Tecnología de Los Alimentos
K1 3309.03 Antioxidantes en Los Alimentos
K1 3206 Ciencias de la Nutrición
AB Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 μm; coarse, D50: 307 μm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G’) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027–3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/66557
UL https://uvadoc.uva.es/handle/10324/66557
LA eng
NO Foods, 2023, Vol. 12, Nº. 14,  2781
NO Producción Científica
DS UVaDOC
RD 07-ago-2024