Jakość pieczywa gryczanego z dodatkiem mąk bezglutenowych
Quality of buckwheat bread with added gluten-free flour

Summary/Abstract: Development of new food products with special health functions is a challenge for the modern food industry. Buckwheat is a valuable raw material used for the production of functional food and special nutritional purposes. The development of new food products with special health properties is growing and it is a challenge for the modern food industry. An attempt was made to create a new type of bread resulting from the fermentation of white buckwheat whole grains with addition of various kinds of flours such as amaranth, chickpeas, chestnuts, buckwheat and maize. The effects of the type and amount of gluten-free flour on the texture profile, moisture content, acidity, crumb feature, crumb and skin color and sensory properties of bread was investigated. The best results characterizing the structural and sensory properties proved to have a product produced from buckwheat groats with 10% addition of either amaranth or chestnut flour.

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