naa a22 4500 510725090 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0839-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0839-0 Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality [Elektronische Daten] [Małgorzata Wronkowska, Monika Haros, Maria Soral-Śmietana] The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40% was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling. The Author(s), 2012 Gluten-free bread nationallicence Buckwheat flour nationallicence Differential scanning calorimetry nationallicence Hardness nationallicence Wronkowska Małgorzata Division of Food Science, Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Str, 10-747, Olsztyn, Poland aut Haros Monika Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino, 7-Parque Científico, 46980, Paterna, Valencia, Spain aut Soral-Śmietana Maria Division of Food Science, Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Str, 10-747, Olsztyn, Poland aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1820-1827 1935-5130 6:7<1820 2013 6 11947 https://doi.org/10.1007/s11947-012-0839-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0839-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wronkowska Małgorzata Division of Food Science, Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Str, 10-747, Olsztyn, Poland aut NATIONALLICENCE 700 1- Haros Monika Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino, 7-Parque Científico, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Soral-Śmietana Maria Division of Food Science, Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Str, 10-747, Olsztyn, Poland aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1820-1827 1935-5130 6:7<1820 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer