Coeliac sufferers may benefit from buckwheat enhanced gluten-free bread

A study led by Dr Maria Soral-Smietana from the Polish Academy of Sciences, suggests that enhancing gluten-free bread with 40% buckwheat flour could create gluten free bread “with more functional components and higher anti-oxidative and reducing capacities.”

Buckwheat flour contains high-quality proteins, and is rich in antioxidants and minerals such as, flavonoids, phenolic acids, B vitamins , and carotenoids.

The new study used flour from common buckwheat Fagopyrum esculentum Moench to substitute between 10 and 40% corn starch - the main component of gluten-free bread - to make buckwheat-enhanced gluten-free breads. The 40% buckwheat flour had the highest antioxidant capacity and reducing capacity, and this was positively correlated with their total phenolic contents.. The 40% enhanced bread also demonstrated the highest overall sensory quality when compared to a gluten-free bread control.

Researchers noted a linear relationship between increasing buckwheat flour doses in gluten-free bread formula and magnesium, phosphorus and potassium content.

The study concludes that 40 per cent BF enhanced gluten-free bread could be developed and dedicated to those people suffering from coeliac disease.

International Journal of Food Science and Technology
Published online ahead of print, doi: 10.1111/j.1365-2621.2010.02375.x
“Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread”    M. Wronkowska, D. Zielinska, D. Szawara-Nowak, A. Troszynska, M. Soral-Smietana

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First Published in September 2010