Czech J. Food Sci., 2011, 29(2):103-108 | DOI: 10.17221/136/2010-CJFS

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

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

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

Published: April 30, 2011  Show citation

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Krupa-Kozak U, Wronkowska M, Soral-Śmietana M. Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci. 2011;29(2):103-108. doi: 10.17221/136/2010-CJFS.
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