首页|Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

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  • NSTL
  • Elsevier
The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.

Gluten-free floursBuckwheatChiaBreadTechnological properties

Belen Coronel, Estefania、Nancy Guiotto, Estefania、Cristina Aspiroz, Maria、Cristina Tomas, Mabel、Maria Nolasco, Susana、Ivana Capitani, Marianela

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UNCPBA, Dept Ingn Quim & Tecnol Alimentos, TECSE, Fac Ingn, Av Valle 5737, RA-5737 Olavarria, Buenos Aires, Argentina

UNLP, Fac Ciencias Exactas, Ctr Invest & Desarrollo Criotecnol Alimentos CIDC, CCT La Plata CONICET, La Plata, Buenos Aires, Argentina

UNCPBA, Dept Ciencia Basicas, LIAGA, Fac Agron, Republ Italia 780, Buenos Aires, DF, Argentina

2021

10.1016/j.lwt.2021.110916

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.141
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