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<!DOCTYPE html> <html > <head> <meta charset="utf-8"> <meta rel="search" type="application/opensearchdescription+xml" href="/open_search.xml" title="Academia.edu"> <meta content="width=device-width, initial-scale=1" name="viewport"> <meta name="google-site-verification" content="bKJMBZA7E43xhDOopFZkssMMkBRjvYERV-NaN4R6mrs"> <meta name="csrf-param" content="authenticity_token" /> <meta name="csrf-token" content="sMk7M9Iby6Vw+14rXm2z9ScoX88r2/YQeQ1SdyLAEF3/KWhm8bwwr/teSbBc0SfZqEFnYtKS/PvfdmE1JXiPPw==" /> <meta name="citation_title" content="Quality of Gluten-Free Buckwheat-Rice Bread" /> <meta name="citation_publication_date" content="2013/01/01" /> <meta name="citation_author" content="Stanislav Kráčmar" /> <meta name="twitter:card" content="summary" /> <meta name="twitter:url" content="https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread" /> <meta name="twitter:title" content="Quality of Gluten-Free Buckwheat-Rice Bread" /> <meta name="twitter:description" content="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" /> <meta name="twitter:image" content="https://0.academia-photos.com/214717107/73374223/61854605/s200_stanislav.kr_mar.jpeg" /> <meta property="fb:app_id" content="2369844204" /> <meta property="og:type" content="article" /> <meta property="og:url" content="https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread" /> <meta property="og:title" content="Quality of Gluten-Free Buckwheat-Rice Bread" /> <meta property="og:image" content="http://a.academia-assets.com/images/open-graph-icons/fb-paper.gif" /> <meta property="og:description" content="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" /> <meta property="article:author" content="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar" /> <meta name="description" content="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" /> <title>(PDF) Quality of Gluten-Free Buckwheat-Rice Bread | Stanislav Kráčmar - Academia.edu</title> <link rel="canonical" href="https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread" /> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "single_work", 'action': "show", 'controller_action': 'single_work#show', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script> var $controller_name = 'single_work'; var $action_name = "show"; var $rails_env = 'production'; var $app_rev = '9a8e9ca111ca412c76c8fd2767868304f6fa3970'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.require = { config: function() { return function() {} } } </script> <script> window.Aedu = window.Aedu || {}; window.Aedu.hit_data = null; window.Aedu.serverRenderTime = new Date(1732767940000); window.Aedu.timeDifference = new Date().getTime() - 1732767940000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"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...","author":[{"@context":"https://schema.org","@type":"Person","name":"Stanislav Kráčmar"}],"contributor":[],"dateCreated":"2022-12-22","dateModified":null,"datePublished":"2013-01-01","headline":"Quality of Gluten-Free Buckwheat-Rice Bread","inLanguage":"en","keywords":["Celiac Disease","Rice","Buckwheat","Bread Quality"],"locationCreated":null,"publication":null,"publisher":{"@context":"https://schema.org","@type":"Organization","name":null},"image":null,"thumbnailUrl":null,"url":"https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":null}]}</script><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/single_work_page/loswp-102fa537001ba4d8dcd921ad9bd56c474abc201906ea4843e7e7efe9dfbf561d.css" /><link rel="stylesheet" media="all" 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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...","publication_date":"2013,,"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Quality of Gluten-Free Buckwheat-Rice Bread","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [214717107]; 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":96238110,"attachmentType":"pdf"}"><img alt="First page of “Quality of Gluten-Free Buckwheat-Rice Bread”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/96238110/mini_magick20221223-1-19ureoj.png?1671779559" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/assets/single_work_splash/adobe.icon-574afd46eb6b03a77a153a647fb47e30546f9215c0ee6a25df597a779717f9ef.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Quality of Gluten-Free Buckwheat-Rice Bread</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar"><img alt="Profile image of Stanislav Kráčmar" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/214717107/73374223/61854605/s65_stanislav.kr_mar.jpeg" />Stanislav Kráčmar</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2013</p></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">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-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":96238110,"attachmentType":"pdf","workUrl":"https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread"}">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":96238110,"attachmentType":"pdf","workUrl":"https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread"}"><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="96238110" data-landing_url="https://www.academia.edu/93523035/Quality_of_Gluten_Free_Buckwheat_Rice_Bread" 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="110709295" 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/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat">Quality Properties of a Gluten-Free Bread with Buckwheat</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="47753534" href="https://ufsc.academia.edu/AliciadeFrancisco">Alicia de Francisco</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Culinary Science &amp; Technology, 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":"Quality Properties of a Gluten-Free Bread with Buckwheat","attachmentId":108442936,"attachmentType":"pdf","work_url":"https://www.academia.edu/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat","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/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat"><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="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="2" 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="3" data-entity-id="95828540" 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/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-wsj-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><p class="ds-related-work--abstract ds2-5-body-sm">People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Rega...</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-wsj-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-wsj-grid-card" data-collection-position="4" data-entity-id="105796158" 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/105796158/Physical_and_Textural_Properties_of_Gluten_Free_Biscuits_Containing_Rice_Flour_Soya_Flour_and_Buckwheat_Flour">Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat 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="173988170" href="https://independent.academia.edu/DrPremilaLBordoloi">Dr. Premila L. Bordoloi</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Asian Journal of Dairy and Food Research</p><p class="ds-related-work--abstract ds2-5-body-sm">Background: Gluten free biscuits are at high demand at present which is suitable for celiac patient. Many changes takes place during the preparation of biscuit may be due to ingredients used or baking process. Therefore, this research was conducted to evaluate the physical and textural properties of gluten free biscuit containing rice flour, soya flour and buckwheat flour. Methods: The experiment was carried out during the period from January, 2018 to April, 2018. Gluten free biscuits were prepared from composite flours of two varieties of rice flours, soya flour and buckwheat flour. The physical and textural properties were investigated using standard procedures. Result: Due to addition of buckwheat flour and soya flour weight and hardness of the developed biscuit was increased and diameter, thickness was decreased. Colour tends to redness and yellowness. This is due to addition of soya flour and buckwheat flour in other treatments. Therefore, gluten free biscuit can be prepared by...</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":"Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour","attachmentId":105165390,"attachmentType":"pdf","work_url":"https://www.academia.edu/105796158/Physical_and_Textural_Properties_of_Gluten_Free_Biscuits_Containing_Rice_Flour_Soya_Flour_and_Buckwheat_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/105796158/Physical_and_Textural_Properties_of_Gluten_Free_Biscuits_Containing_Rice_Flour_Soya_Flour_and_Buckwheat_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="5" data-entity-id="116604939" 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/116604939/Flour_mixture_of_rice_flour_corn_and_cassava_starch_in_the_production_of_gluten_free_white_bread">Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white 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="194648647" href="https://independent.academia.edu/AccaciaJ%C3%BAliaGuimar%C3%A3esPereira">Accacia Júlia Guimarães Pereira</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Brazilian Archives of Biology and Technology, 2004</p><p class="ds-related-work--abstract ds2-5-body-sm">The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better...</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":"Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread","attachmentId":112688352,"attachmentType":"pdf","work_url":"https://www.academia.edu/116604939/Flour_mixture_of_rice_flour_corn_and_cassava_starch_in_the_production_of_gluten_free_white_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/116604939/Flour_mixture_of_rice_flour_corn_and_cassava_starch_in_the_production_of_gluten_free_white_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="76090555" 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/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-wsj-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><p class="ds-related-work--abstract ds2-5-body-sm">This paper presents the beneficial role of the addition of buckwheat in bakery products. It highlights aspects of buckwheat as food and drug use and possible use as a flour or buckwheat groats in bakery products. The research paper presented to obtain bread with added buckwheat flour The purpose of the bread samples were made several mixtures of wheat flour with different proportions of buckwheat flour (5%, 10%, 15%), after the flour samples were subjected to laboratory testing where absorption and wet gluten were seen in the difference in the behavior of the flour mixture. Also, it was made determination of technological properties through Alveograph curves, in order to make recommendation for different usages. In the laboratory control sample and the samples under study were made with the same formulation and the same treatment technology. Once made bread samples were also subjected samples of flour mixture, followed study tests the core porosity and elasticity and also to check t...</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-wsj-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-wsj-grid-card" data-collection-position="7" data-entity-id="107050940" 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/107050940/Textural_properties_of_bread_formulations_based_on_buckwheat_and_rye_flour">Textural properties of bread formulations based on buckwheat and rye 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">Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 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":"Textural properties of bread formulations based on buckwheat and rye flour","attachmentId":105888092,"attachmentType":"pdf","work_url":"https://www.academia.edu/107050940/Textural_properties_of_bread_formulations_based_on_buckwheat_and_rye_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/107050940/Textural_properties_of_bread_formulations_based_on_buckwheat_and_rye_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="8" data-entity-id="105685594" 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/105685594/Physicochemical_properties_of_long_rice_grain_varieties_in_relation_to_gluten_free_bread_quality">Physicochemical properties of long rice grain varieties in relation to gluten free bread quality</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="263267647" href="https://independent.academia.edu/CristinaRosell4">Cristina Rosell</a></div><p class="ds-related-work--metadata ds2-5-body-xs">LWT - Food Science and Technology, 2015</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":"Physicochemical properties of long rice grain varieties in relation to gluten free bread quality","attachmentId":105082798,"attachmentType":"pdf","work_url":"https://www.academia.edu/105685594/Physicochemical_properties_of_long_rice_grain_varieties_in_relation_to_gluten_free_bread_quality","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/105685594/Physicochemical_properties_of_long_rice_grain_varieties_in_relation_to_gluten_free_bread_quality"><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="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></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":96238110,"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":96238110,"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_96238110" 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. 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class="ds-related-work--metadata ds2-5-body-xs">Agriculture, 2011</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":"Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours","attachmentId":82627763,"attachmentType":"pdf","work_url":"https://www.academia.edu/74495903/Parameters_of_Wheat_Flour_Dough_and_Bread_Fortified_by_Buckwheat_and_Millet_Flours","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/74495903/Parameters_of_Wheat_Flour_Dough_and_Bread_Fortified_by_Buckwheat_and_Millet_Flours"><span class="ds2-5-text-link__content">View PDF</span><span 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data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality","attachmentId":49427629,"attachmentType":"pdf","work_url":"https://www.academia.edu/5152629/Influence_of_Gluten_free_Flours_and_their_Mixtures_on_Batter_Properties_and_Bread_Quality","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/5152629/Influence_of_Gluten_free_Flours_and_their_Mixtures_on_Batter_Properties_and_Bread_Quality"><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 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