Quality Properties of a Gluten-Free Bread with Buckwheat |
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Authors: | Alice Nogueira Novaes Southgate Patricia Matos Scheuer Luiza Menegon Alicia de Francisco |
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Institution: | 1. Gastronomy Department, Federal Institute of Santa Catarina, Florianópolis, SC, Brazil;2. Food Science Department, Federal University of Santa Catarina, Florianópolis, SC, Brazil |
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Abstract: | The demand for gluten-free food due to allergic autoimmune diseases and sensitivity keeps growing. Usually, the treatment is a strictly gluten-free diet. In the absence of gluten, bread making becomes a technological challenge since wheat is the only cereal able to develop a viscoelastic dough. The objective of this research was to develop a gluten-free bread using buckwheat, rice, and cassava flours. Increasing buckwheat flour causes an increase of insoluble fiber, crumb cell circularity, and loaf specific volume. A sensory test showed that buckwheat flour has a positive impact on bread quality. |
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Keywords: | Cassava flour image analysis sensory acceptability |
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