Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread

Abstract

Summary Common buckwheat flour (BF) was used to substitute 10%, 20%, 30% and 40% of corn starch, the main component of a gluten‐free bread formula, to make buckwheat‐enhanced gluten‐free breads. The 40% BF‐enhanced gluten‐free bread showed the highest antioxidant capacity against ABTS + ˙ and DPPH˙ radicals (4.1 and 2.5 μmol Trolox g −1 DM, respectively) and reducing capacity measured by cyclic voltammetry (1.5 μmol Trolox g −1 DM). The antioxidant and reducing capacity of buckwheat‐enhanced gluten‐free breads were positively correlated with their total phenolic contents ( r = 0.97). The 40% BF‐enhanced gluten‐free bread showed the highest overall sensory quality (7.1 units) when compared to control gluten‐free bread (1.8 units). The linear relationship between applied increasing BF doses in gluten‐free bread formula and magnesium, phosphorus and potassium content in breads was noted. It was concluded that 40% BF‐enhanced gluten‐free bread could be developed and dedicated to those people suffering from coeliac disease.