Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread
Ángel L. Gutiérrez,
Marina Villanueva,
Daniel Rico,
Joanna Harasym,
Felicidad Ronda,
Ana Belén Martín-Diana,
Pedro A. Caballero
Affiliations
Ángel L. Gutiérrez
Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
Marina Villanueva
Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
Daniel Rico
Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
Joanna Harasym
Bio-Ref Lab, Department of Biotechnology and Foods Analysis, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, 53-345 Wrocław, Poland
Felicidad Ronda
Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
Ana Belén Martín-Diana
Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
Pedro A. Caballero
Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 μm; coarse, D50: 307 μm) in a gluten-free (GF) bread formulation. A significant (p p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.
