Buckwheat flour improves nutrition and texture in gluten-free bread

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August 28, 2012

Buckwheat flour significantly improves the nutritional and textural properties in gluten-free bread formulations, a study has found.

Increased nutrition and texture in gluten-free breads with buckwheat flour, finds research

Published in the journal Food Hydrocolloids the study investigated the role of buckwheat and hydroxypropyl methylcellulose (HPMC) on the bread-making properties of gluten-free formulations.

The Italian researchers from DiSTAM (Department of Food Science and Technology and Microbiology) at the University of Milan concluded that high levels of buckwheat flours improved both the textural and nutritional properties of gluten-free breads.

Findings showed that the inclusion of up to 40% of buckwheat flour in formulations had favourable impacts on the leavening characteristics of gluten-free breads and thus overall quality.

“The improvements in dough development due to the incorporation of dehulled buckwheat flour can be attributed to an increased viscosity, due to its high dietary fibre content, to the swelling and gelling properties of the buckwheat starch and to the emulsion-forming and stabilizing properties of the globulin protein fraction,” the researchers wrote.

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