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Título
Valorisation of buckwheat by-product as a health-promoting ingredient rich in fibre for the formulation of gluten-free bread
Autor
Año del Documento
2023
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2023, Vol. 12, Nº. 14, 2781
Abstract
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.
Materias (normalizadas)
Buckwheat
Trigo
Harina - Análisis
Bread
Pan - Industria y comercio
Gluten-free foods
Gluten - Alimentación
Dough rheology
Reología
Food - Fiber content
Fibra alimentaria
Antioxidants
Antioxidantes
Tecnologia dels aliments
Food science
Materias Unesco
3309.07 Productos de Cereales
3309 Tecnología de Los Alimentos
3309.03 Antioxidantes en Los Alimentos
3206 Ciencias de la Nutrición
ISSN
2304-8158
Revisión por pares
SI
Patrocinador
Universidad de Valladolid/FUNGUVa-ITACyL 2018–2022 - (grant PEP 2017/000659)
Ministerio de Ciencia e Innovación - (grant PID2019-110809RB-I00)
Junta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (grant VA195P20)
Ministerio de Ciencia e Innovación - (grant PID2019-110809RB-I00)
Junta de Castilla y León y Fondo Europeo de Desarrollo Regional (FEDER) - (grant VA195P20)
Version del Editor
Propietario de los Derechos
© 2023 The authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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