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

Author

Listed:
  • Urszula Krupa-Kozak

    (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland)

  • Małgorzata Wronkowska

    (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland)

  • Maria Soral-Śmietana

    (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland)

Abstract

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.

Suggested Citation

  • Urszula Krupa-Kozak & Małgorzata Wronkowska & Maria Soral-Śmietana, 2011. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(2), pages 103-108.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:136-2010-cjfs
    DOI: 10.17221/136/2010-CJFS
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    References listed on IDEAS

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    1. Karolina CHRISTA & Maria SORAL-ŚMIETANA, 2008. "Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 153-162.
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    Cited by:

    1. Na XIAN & Guohua HU, 2018. "Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(4), pages 349-356.

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