Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Urszula Krupa-Kozak, Małgorzata Wronkowska and Maria Soral-Śmietana
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Urszula Krupa-Kozak: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Małgorzata Wronkowska: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Maria Soral-Śmietana: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Czech Journal of Food Sciences, 2011, vol. 29, issue 2, 103-108

Abstract: Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10-40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

Keywords: microelements; proteins; buckwheat flour; gluten-free bread; coeliac desease (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:136-2010-cjfs

DOI: 10.17221/136/2010-CJFS

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