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Buckwheat Flour Shown To Improve Quality And Nutrition Of Gluten-Free Bread

August 21, 2012: 12:00 AM EST
Italian researchers have determined that high levels of dehulled buckwheat flour improve both the texture and nutrition of gluten-free breads. The study was undertaken because removing gluten from dough has resulted in some problems. Many commercially available gluten-free breads are based on pure starches, which results in “low technological and nutritional quality," the researchers wrote. In the study, the leavening characteristics – and thus overall quality – of gluten-free bread were improved with a formula that included 40 percent buckwheat flour, five percent puffed buckwheat flour and 0.5 percent hydroxypropyl methylcellulose (HPMC).
Kacey Culliney , "Buckwheat flour improves nutrition and texture in gluten-free bread, study", Bakery and Snacks, August 21, 2012, © William Reed Business Media
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