A new scientific breakthrough has revealed that incorporating buckwheat flour into bread production could improve the quality of gluten-free products.
The study, published in International Journal of Food Science and Technology, has shown that gluten-free breads with 40 per cent buckwheat flour have "more functional components and higher anti-oxidative and reducing capacities".
The researchers, led by Dr Maria Soral-Smietana from the Polish Academy of Sciences, wrote: "Buckwheat flour is a natural source of minerals and antioxidant activity,…[it] can be used for preparation of new buckwheat-enhanced gluten-free breads."
Buckwheat flour is becoming increasingly popular due to its high content of proteins, antioxidants and minerals, including flavonoids, B vitamins and carotenoids.
The commercial production of buckwheat enhanced products could provide a boost to the baking sector as coeliac sufferers look to combat the effects of their condition.
During the research, buckwheat was used in recipes instead of corn starch – a traditional component of gluten-free breads.
Typical Guttridge equipment used in the baking industry includes; elevators – bucket elevators – valves
