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4/2016 vol. 61
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ORIGINAL PAPER
Development of organic buckwheat gluten-free bread, characterized by a high level of bioactive compounds
K. Piasecka-Jóźwiak 1
,
 
E. Słowik 1
,
 
J. Rozmierska 1
,
 
B. Chabłowska 1
 
 
 
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Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego, Warszawa
 
 
Journal of Research and Applications in Agricultural Engineering 2016;61(4):110-115
 
Article (PDF)
References (34)
 
KEYWORDS
gluten free bread
buckwheat flour
phenolic compounds
sourdough
 
ABSTRACT
In the present work the formulation of gluten - free bread made of wholegrain buckwheat flour or mixtures of this flour with rice and maize flour (each on substitution level 20%) was evaluated. The buckwheat flour was selected from organic flours available on market after evaluation of their chemical characteristics, mainly on the basis of phenolic compounds content and antioxidant activity. The breads were prepared with the use of buckwheat sourdough obtained with starter culture composed of autochthonous lactic acid bacteria strains. The obtained breads were characterized in terms of quality and biologically active phenolic compounds content and antioxidant activity (AOA). The deprivation of total phenols and AOA in bread in relation to their content in the flour reached 48%. In conclusion, the results demonstrated that organic buckwheat flour could be used as a sole raw material for baking GF bread, acceptable in terms of taste and flavor and characterized by high amounts of phenolic compounds (on the level 387 mg GAE/100g) and antioxidant activity).
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