Buckwheat flour improves nutrition and texture in gluten free bread

Sector: 

Grains

Category: 

Quality & Safety

Description: 

A study concluded that the inclusion of up to 40% of buckwheat flour in formulations had favourable impacts on the leavening characteristics of gluten free breads and thus on the overall quality.

Target groups: 

Students

Training Formats: 

Web page

Keywords: 

Fibre content; Nutritional quality

Language: 

English

Last name: 

Sonja Smole Možina

Organisation: 

UL