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Buckwheat","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [47753534]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loswp.appleClientId = 'edu.academia.applesignon';</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":108442936,"attachmentType":"pdf"}"><img alt="First page of “Quality Properties of a Gluten-Free 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href="https://ufsc.academia.edu/AliciadeFrancisco"><img alt="Profile image of Alicia de Francisco" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Alicia de Francisco</a></div><p class="ds-work-card--detail ds2-5-body-sm">2017, Journal of Culinary Science &amp; Technology</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":108442936,"attachmentType":"pdf","workUrl":"https://www.academia.edu/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":108442936,"attachmentType":"pdf","workUrl":"https://www.academia.edu/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div></div><div data-auto_select="false" data-client_id="331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b" data-doc_id="108442936" data-landing_url="https://www.academia.edu/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="93523035" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread">Quality of Gluten-Free Buckwheat-Rice Bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar">Stanislav Kráčmar</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2013</p><p class="ds-related-work--abstract ds2-5-body-sm">In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry) is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30%) between the samples FO 1090 (166.7 cm) and FO 9010 (216.7 cm). The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100) to 91.3 N (FO 1090). Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0) was reduced by 32.5% to 212.2 at the sample FO 10...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Quality of Gluten-Free Buckwheat-Rice Bread","attachmentId":96238110,"attachmentType":"pdf","work_url":"https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="113201508" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/113201508/Valorisation_of_Buckwheat_By_Product_as_a_Health_Promoting_Ingredient_Rich_in_Fibre_for_the_Formulation_of_Gluten_Free_Bread">Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="13490659" href="https://ue-wroc.academia.edu/JoannaHarasym">Joanna Harasym</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><p class="ds-related-work--abstract ds2-5-body-sm">Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 μm; coarse, D50: 307 μm) in a gluten-free (GF) bread formulation. A significant (p &lt; 0.05) increase in the dough elastic modulus (G’) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027–3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p &lt; 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Brea...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread","attachmentId":110223271,"attachmentType":"pdf","work_url":"https://www.academia.edu/113201508/Valorisation_of_Buckwheat_By_Product_as_a_Health_Promoting_Ingredient_Rich_in_Fibre_for_the_Formulation_of_Gluten_Free_Bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/113201508/Valorisation_of_Buckwheat_By_Product_as_a_Health_Promoting_Ingredient_Rich_in_Fibre_for_the_Formulation_of_Gluten_Free_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="93523042" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/93523042/Buckwheat_as_a_Gluten_Free_Cereal_in_Combination_with_Maize_Flour">Buckwheat as a Gluten-Free Cereal in Combination with Maize Flour</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar">Stanislav Kráčmar</a></div><p class="ds-related-work--metadata ds2-5-body-xs">The Journal of Microbiology, Biotechnology and Food Sciences, 2012</p><p class="ds-related-work--abstract ds2-5-body-sm">Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include chronic diarrhoea, and fatigue. The only treatment is long life diet with absence of gluten. Many researches concerning gluten-free nutrition have been done but it is still a big challenge. The main aim of this work was to observe changes in gluten-free breads quality made from maize-buckwheat mixtures depending on ratio of maize and buckwheat flour. To obtain samples, bread baking test was applied and these were provided to analyses (dough and pastry yield, baking loss, specific volume and texture analysis). The results showed that rising amount of maize flour in mixtures improved texture characteristics such as chewiness and gumminess, concerning specific volume of breads no significant differences were found and it was proved, that all texture parameters deteriorate with staling time.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Buckwheat as a Gluten-Free Cereal in Combination with Maize Flour","attachmentId":96238113,"attachmentType":"pdf","work_url":"https://www.academia.edu/93523042/Buckwheat_as_a_Gluten_Free_Cereal_in_Combination_with_Maize_Flour","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/93523042/Buckwheat_as_a_Gluten_Free_Cereal_in_Combination_with_Maize_Flour"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="70554668" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/70554668/Studies_regarding_the_obtaining_and_sensory_analysis_of_gluten_free_muffins_with_buckwheat_flour_addition">Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="146724417" href="https://usab-tm.academia.edu/DANIELASTOIN">DANIELA STOIN</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2015</p><p class="ds-related-work--abstract ds2-5-body-sm">The celiac disease or gluten sensitive enteropathy is an autoimmune disorder, that affects the small intestine which can not metabolize gluten. Since celiac disease affects approximately 1% of world’s population, the demand for gluten free products is constantly increasing and manufacturing bakery products from cereals, without harming these people is a great challenge for bakers nowadays. Starting from these considerations, this paper, part of a more complex study, aims the obtaining of some gluten free muffins based on rice flour, with high nutritional value, by adding buckwheat flour in different amounts and the influence of buckwheat flour on the final product. Gluten free muffins were prepared by the same recipe, in three trials, in which rice flour and buckwheat flour varied: T1RF:BWF(90:10), T2RF:BWF(80:20), T3RF:BWF(70:30). A blank sample of the gluten free muffins was prepared by using only rice flour as basis. It was concluded that, the optimum amount of buckwheat flour ad...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition","attachmentId":80258595,"attachmentType":"pdf","work_url":"https://www.academia.edu/70554668/Studies_regarding_the_obtaining_and_sensory_analysis_of_gluten_free_muffins_with_buckwheat_flour_addition","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/70554668/Studies_regarding_the_obtaining_and_sensory_analysis_of_gluten_free_muffins_with_buckwheat_flour_addition"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="124390434" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/124390434/Development_of_Gluten_Free_Bread_Based_on_Maize_and_Buckwheat_and_Enriched_with_Aromatic_Herbs_and_Spices">Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="141023318" href="https://independent.academia.edu/EmmaArrieroRomo">Emma Arriero Romo</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Applied sciences, 2024</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices","attachmentId":118625315,"attachmentType":"pdf","work_url":"https://www.academia.edu/124390434/Development_of_Gluten_Free_Bread_Based_on_Maize_and_Buckwheat_and_Enriched_with_Aromatic_Herbs_and_Spices","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/124390434/Development_of_Gluten_Free_Bread_Based_on_Maize_and_Buckwheat_and_Enriched_with_Aromatic_Herbs_and_Spices"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="66796095" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/66796095/Influence_of_binary_mixtures_of_cassava_starch_and_rice_flour_on_the_chemical_and_sensory_characteristics_of_gluten_free_bread">Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32078042" href="https://uepg.academia.edu/Suelen%C3%81vila">Suelen Ávila</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2021</p><p class="ds-related-work--abstract ds2-5-body-sm">In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour&#39;s addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the resp...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread","attachmentId":77850773,"attachmentType":"pdf","work_url":"https://www.academia.edu/66796095/Influence_of_binary_mixtures_of_cassava_starch_and_rice_flour_on_the_chemical_and_sensory_characteristics_of_gluten_free_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/66796095/Influence_of_binary_mixtures_of_cassava_starch_and_rice_flour_on_the_chemical_and_sensory_characteristics_of_gluten_free_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="64276769" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread">Preparation and Quality Evaluation of Buckwheat Incorporated Bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="35236547" href="https://independent.academia.edu/GhimireArjun">Arjun Ghimire</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Nutrition and Food Processing</p><p class="ds-related-work--abstract ds2-5-body-sm">This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Preparation and Quality Evaluation of Buckwheat Incorporated Bread","attachmentId":76385576,"attachmentType":"pdf","work_url":"https://www.academia.edu/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="48501051" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread">The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="189762389" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="228097195" href="https://independent.academia.edu/SelimovicAmel">Amel Selimovic</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample) to 0.65 (mg GA/g d.m. sample), and antioxidant activity from 208.45 (µmol Fe 2+ /L extract) to 354.45 (µmol Fe 2+ /L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L) and whiteness index (WI) values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a) and yellowness (b) colour...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread","attachmentId":67080052,"attachmentType":"pdf","work_url":"https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="108529844" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/108529844/Investigation_of_product_quality_sensory_profile_and_ultrastructure_of_breads_made_from_a_range_of_commercial_gluten_free_flours_compared_to_their_wheat_counterparts">Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32940745" href="https://independent.academia.edu/ElkeArendt">Elke Arendt</a></div><p class="ds-related-work--metadata ds2-5-body-xs">European Food Research and Technology, 2012</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts","attachmentId":106886967,"attachmentType":"pdf","work_url":"https://www.academia.edu/108529844/Investigation_of_product_quality_sensory_profile_and_ultrastructure_of_breads_made_from_a_range_of_commercial_gluten_free_flours_compared_to_their_wheat_counterparts","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/108529844/Investigation_of_product_quality_sensory_profile_and_ultrastructure_of_breads_made_from_a_range_of_commercial_gluten_free_flours_compared_to_their_wheat_counterparts"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="5474341" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/5474341/Guidelines_for_buckwheat_enriched_bread">Guidelines for buckwheat enriched bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="7692775" href="https://unimi.academia.edu/MarcoSignorelli">Marco Signorelli</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Thermal Analysis and Calorimetry, 2008</p><p class="ds-related-work--abstract ds2-5-body-sm">Thermal analysis was used to check the role of the main components of buckwheat flour (polysaccharides and proteins) to assess guidelines for novel recipes for bread from wheat and buckwheat flour blends with improved nutritional properties. The structure-related poor protein quality, namely, the lack of network-forming links, severely limits the use of buckwheat flours in bread-making. Data from TG and DSC analysis indicate that the introduction of a de-hulling step in the buckwheat milling diagram and the addition of some buckwheat polysaccharide fractions, isolated from the buckwheat husk, that contribute to the formation of the crumb structure thanks to their effect on the phase separation driven by the thermodynamic incompatibility with wheat gluten proteins, allows one to tune opposite effects and obtain bread from de-hulled buckweat/wheat flour blends with alveolar distribution much close that of the wheat bread.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Guidelines for buckwheat enriched bread","attachmentId":49278651,"attachmentType":"pdf","work_url":"https://www.academia.edu/5474341/Guidelines_for_buckwheat_enriched_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/5474341/Guidelines_for_buckwheat_enriched_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":108442936,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":108442936,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_108442936" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="13345917" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/13345917/Development_of_gluten_free_bread_using_tartary_buckwheat_and_chia_flour_rich_in_flavonoids_and_omega_3_fatty_acids_as_ingredients">Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="32584718" href="https://independent.academia.edu/RominaMolinari">Romina Molinari</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients","attachmentId":45444557,"attachmentType":"pdf","work_url":"https://www.academia.edu/13345917/Development_of_gluten_free_bread_using_tartary_buckwheat_and_chia_flour_rich_in_flavonoids_and_omega_3_fatty_acids_as_ingredients","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/13345917/Development_of_gluten_free_bread_using_tartary_buckwheat_and_chia_flour_rich_in_flavonoids_and_omega_3_fatty_acids_as_ingredients"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="76090555" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition">Study Regarding the Possibilities to Obtain Functional Food from Wheat Flour: Bread with Exogenous Buckwheat Addition</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="208413162" href="https://independent.academia.edu/GabrielaCONSTANTINESCU26">Gabriela CONSTANTINESCU</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2017</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Study Regarding the Possibilities to Obtain Functional Food from Wheat Flour: Bread with Exogenous Buckwheat Addition","attachmentId":83769344,"attachmentType":"pdf","work_url":"https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="2" data-entity-id="95828540" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/95828540/Influence_of_barley_corn_and_rice_flour_on_physical_chemical_and_sensory_characteristics_of_gluten_free_bread">Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="249770650" href="https://rkict.academia.edu/MdAbdulWazed">Md. Abdul Wazed</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Malaysian Journal of Halal Research, 2021</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread","attachmentId":97901438,"attachmentType":"pdf","work_url":"https://www.academia.edu/95828540/Influence_of_barley_corn_and_rice_flour_on_physical_chemical_and_sensory_characteristics_of_gluten_free_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/95828540/Influence_of_barley_corn_and_rice_flour_on_physical_chemical_and_sensory_characteristics_of_gluten_free_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="3" data-entity-id="46792659" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food">IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="109571315" href="https://independent.academia.edu/IJERTORG">IJERT Journal</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Engineering Research and Technology (IJERT), 2013</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food","attachmentId":66254018,"attachmentType":"pdf","work_url":"https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="4" data-entity-id="84047753" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/84047753/Effect_of_Cassava_Maize_and_Soybean_Flour_Mixes_on_Composition_Physical_and_Sensory_Properties_of_Gluten_Free_Bread">Effect of Cassava, Maize and Soybean Flour Mixes on Composition, Physical and Sensory Properties of Gluten-Free Bread</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="51104232" href="https://independent.academia.edu/AUkom">Anthony Ukom</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2021</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Cassava, Maize and Soybean Flour Mixes on Composition, Physical and Sensory Properties of Gluten-Free Bread","attachmentId":89201086,"attachmentType":"pdf","work_url":"https://www.academia.edu/84047753/Effect_of_Cassava_Maize_and_Soybean_Flour_Mixes_on_Composition_Physical_and_Sensory_Properties_of_Gluten_Free_Bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/84047753/Effect_of_Cassava_Maize_and_Soybean_Flour_Mixes_on_Composition_Physical_and_Sensory_Properties_of_Gluten_Free_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="5" data-entity-id="97755665" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/97755665/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</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="31765407" 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