Scientific journal

55 2016

Journal of Food and Nutrition Research
Summary No. 1 / 2016

Ziobro, R. – Gumul, D. – Korus, J. – Korus, A.
Starch bread with a share of non-wheat flours as a source of bioactive compounds in gluten-free diet
Journal of Food and Nutrition Research, 55, 2016, No. 1, s. 11-21

Rafał Ziobro, Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland. E- mail, tel. 0126624747

Received 31 July 2015; 1st revised 11 September 2015; accepted 7 October 2015; published online 4 December 2015.

Summary: Maize, buckwheat and amaranth flours were used in formulations for gluten-free bread based on starch and hydro­colloids, replacing 10% of starch. The evaluation of physical parameters of the loaves proved that, at the applied level of addition, their quality was not deteriorated. In the case of buckwheat, some positive influence on texture during storage could be observed. The application of non-wheat flours caused a significant change in the content of nutritionally important constituents of bread. The increase in the content of nutrients and fibre was especially observed in the case of amaranth flour. The bread with buckwheat flour contained the highest amount of polyphenols, including phenolic acids, flavonols, anthocyanins and flavonoids, which resulted in their highest antioxidant activity among all analysed bread samples. Taking into account all analysed gluten-free breads with the share of non-wheat flours, it could be observed that supplementation with buckwheat flour was most effective regarding the increase of nutritional constituents and bioactive compounds with an antioxidant character. Addition of buckwheat flour did not affect physical properties of the crumb and even limited its hardness. This type of addition could be suggested for supplementation of gluten-free bread to assure its pro-health properties.

Keywords: gluten-free bread; amaranth; buckwheat; maize

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