Quality Properties of a Gluten-Free Bread with Buckwheat

Abstract

The demand for gluten-free food due to allergic autoimmune diseases and sensitivity keeps growing. Usually, the treatment is a strictly gluten-free diet. In the absence of gluten, bread making becomes a technological challenge since wheat is the only cereal able to develop a viscoelastic dough. The objective of this research was to develop a gluten-free bread using buckwheat, rice, and cassava flours. Increasing buckwheat flour causes an increase of insoluble fiber, crumb cell circularity, and loaf specific volume. A sensory test showed that buckwheat flour has a positive impact on bread quality.