Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
U. Krupa-Kozak, M. Wronkowska, M. Soral-Śmietanahttps://doi.org/10.17221/136/2010-CJFSCitation:Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103-108.
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.Keywords:
microelements; proteins; buckwheat flour; gluten-free bread; coeliac desease