Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads
Main Article Content
Keywords
buckwheat, rheological properties, minerals, colour, sensory
Abstract
Whole buckwheat flour (WBF) was used in leavened flat bread (bazlama) and unleavened flat bread (yufka) formulations to improve the nutritional status of flat breads. WBF replaced wheat flour at 10, 15, 20, 25 and 30% levels in both flat breads. The effects of WBF on some rheological properties of dough and some physical, chemical and sensory properties of flat breads were studied. The effects of some additives (gluten and sodium stearoyl-2-lactylate; SSL) for improving dough rheology and bread properties were also investigated. For this purpose WBF replaced wheat flour at 20, 30 and 40% levels in flat bread formulation with the aid of additives. WBF increased water absorption and development time values of dough up to 93.3% and 14.4 min, respectively. While dough stability, energy and resistance values were adversely affected by an increasing level of WBF, usage of gluten and SSL improved those parameters significantly. Ash, protein and crude fibre content of both flat breads were found at the highest ratio in 30-40% level of WBF with additive combination. Phytic acid content ranged between 163.03 and 651.04 mg/100 g in bazlama and between 220.01 and 772.34 mg/100 g in yufka samples. Fe, K, Mg and P contents of both flat breads increased with an increasing amount of WBF in formulation. Mineral content of bazlama samples increased from 0.96 to 1.72 mg/100 g for Fe, 165.92 to 272.71 mg/100 g for K, 36.21 to 109.01 mg/100 g for Mg and 131.13 to 264.72 mg/100 g for P with 40% WBF usage. WBF content above 10% caused an increment in darkness, yellowness and redness of the flat bread samples. A sensory analysis revealed that the taste and odour score decreased above the 20% WBF level for bazlama and 30% WBF level for yufka compared to control bazlama/yufka.
References
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American Association of Cereal Chemists (AACC), 1990. Approved methods of the American Association of Cereal Chemists (8th Ed.). AACC, St. Paul, MN, USA.
Arendt, E., O’Brien, C., Schober, T., Gormley, T. and Gallagher, E., 2002. Development of gluten-free cereal products. Farm and Food 12: 21-27.
Atalay, M.H., Bilgiçli, N., Elgün, A. and Demir, M.K., 2013. Effects of buckwheat (Fagopyrum esculentum Moench) milling products, transglutaminase and sodium stearoyl-2-lactylate on bread properties. Journal of Food Processing and Preservation 37: 1-9.
Azizi, M.H. and Rao, G.V., 2005. Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids 19: 739-743.
Ba?man, A. and Köksel, H., 1999. Properties and composition of Turkish flat bread (bazlama) supplemented with barley flour and wheat bran. Cereal Chemistry 76: 506-511.
Ba?man, A. and Köksel, H., 2001. Effects of barley flour and wheat bran supplementation on the properties and Turkish flat bread, yufka. European Food Research and Technology 212: 198-202.
Ba?man, A., Özkaya, B. and Köksel, H., 2005. Destruction of phytic acid in leavened and unleavened Turkish flat breads. Proceedings of EuroFoodChem XIII, Hamburg, Germany, pp. 660-663.
Bilgiçli, N., 2009. Effect of buckwheat flour on chemical and functional properties of tarhana. Food Science and Technology 42: 514-518.
Bojnanska, T., Francakova, H. and Gazar, R., 2009. Vplyv prídavku pohánky na technologickú a nutri?nú kvalitu chleba. Acta Fytotechnica et Zootechnica 12: 57-63.
Cayot, N., 2007. Sensory quality of traditional foods. Food Chemistry 101: 154-162.
Chillo, S., Laverse, J., Falcone, P., Protopapa, A. and Del Nobile, M., 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science 47: 144-152.
Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A. and Zagrodzki, P., 2012. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT-Food Science and Technology 46: 548-555.
Dap?evi?-Hadna?ev, T., Torbica, A. and Hadna?ev, M., 2011. Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab. Procedia Food Science 1: 328-334.
Day, L., Augustin, M.A., Batey, I.L. and Wrigley, C.W., 2006. Wheat-gluten uses and industry needs. Trends in Food Science and Technology 17: 82-90.
Dvo?akova, P., Burešova, I. and Kra?mar, S., 2012. Textural properties of bread formulations based on buckwheat and rye flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 6(5): 61-68.
Dziedzic, K., Górecka, D., Kucharska, M. and Przybylska, B., 2012. Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids. Food Research International 47: 279-283.
Egli, I., Davidsson, L., Juillerant, M.A., Barclay, D. and Hurrell, R., 2003. Phytic acid degradation in complementary foods using phytase naturally occurring in whole grains cereals. Journal of Food Science 68: 1855-1859.
Elgün, A. and Ertugay, E., 1995. Cereal processing technology. Atatürk University Publications, Erzurum, Turkey, 376 pp.
Fessas, D., Signorelli, M., Pagani, A., Mariotti, M., Iametti, S. and Schiraldi, A., 2008. Guidelines for buckwheat enriched bread. Journal of Thermal Analysis and Calorimetry 91: 9-16.
Filip?ev, B., Šimurina, O., Bodroža-Solarov, M. and Vujakovi?, M., 2011. Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye. Chemical Industry and Chemical Engineering Quarterly 17: 291-298.
Grobelnik Mlakar, S., Bavec, M., Turinek, M. and Bavec, F., 2009. Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt. Czech Journal of Food Science 27: 309-319.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereals product. Journal of the Science of Food and Agriculture 34: 1423-1426.
Hidvegi, M. and Lasztity, R., 2002. Phytic acid content of cereals and legumes and interaction with proteins. Periodica Polytechnica Chemical Engineering 46: 59-64.
Indrani, D., Prabhasankar, P., Rajiv, J. and Venkateswara Rao, G., 2007. Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International 40: 1254-1260.
International Association for Cereal Science and Technology (ICC), 2002. ICC standard method no. 104/1. Determination of ash in cereals and cereal products. ICC, Vienna, Austria.
Kaur, A., Sandhu, V. and Sandhu, K.S., 2013. Effects of flaxseed addition on sensory and baking quality of whole wheat bread. International Journal of Food Nutrition and Safety 4: 43-54.
Kim, B.R., Choi, Y.S. and Lee, S.Y., 2000. Rheological properties of buckwheat-wheat flour mixture. Journal of Korean Society Food Science and Nutrition 29: 369-374.
Kim, Y.H., Choi, K.S., Son, D.H. and Kim, J.H., 1996. Rheological properties of dough with whole wheat flour. Journal of Korean Society Food Science and Nutrition 25: 817-823.
Kim, C.S., Lee, S.A. and Kim, H., 1999. Development of buckwheat bread: 3. Effect of the thermal process of dough making on baking properties. Journal of Food Science and Nutrition 4: 6-13.
Kreft, I., Fabjan, N. and Yasumoto, K., 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98: 508-512.
Lasztity, R. and Lasztity, L., 1990. Phytic acid in cereal technology. In: Pomeranz, Y. (ed.) Advances in cereal science and technology. AACC, St. Paul, MN, USA, pp 309-371.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
Levent, H. and Bilgiçli, N., 2012. Evaluation of physical, chemical and sensory properties of Turkish flat breads (bazlama and yufka) supplemented with lupin, buckwheat and oat flours. International Journal of Food Science and Nutrition Engineering 2(5): 89-95.
Li, S.Q. and Zhang, Q.H., 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science and Nutrition 41: 451-464.
Lin, L., Liu, H., Yu, Y., Lin, S. and Mau, J., 2009. Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry 112: 987-999.
Lopez, H., Leenhardt, F., Coudray, C. and Remesy, C., 2002. Minerals and phytic acid interaction: is it a real problem for human nutrition? International Journal of Food Science and Technology 37: 727-739.
Marshall, H.G. and Pomeranz, Y., 1982. Buckwheat: description, breeding, production, and utilization. In: Pomeranz, Y. (ed.) Advances in cereal science and technology. AACC, St. Paul, MN, USA, pp. 157-203.
Mattila, P., Pihlava, J. and Hellstr, M.J., 2005. Contents of phenolic acids, alkyl-and alkenylresorcinols, and avenanthramides in commercialgrain products. Journal of Agricultural and Food Chemistry 53: 8290-8295.
Metzger, B.T., Barnes, D.M. and Reed, J.D., 2007. Insoluble fraction of buckwheat (Fagopyrum esculentum Moench) protein possessing cholesterol-binding properties that reduce micelle cholesterol solubility and uptake by caco-2 cells. Journal of Agriculture and Food Chemistry 55: 6032-6038.
Nguyen, M.L. and Schwartz, S.J., 1999. Lycopene: chemical and biological properties. Food Technology 53: 38-45.
Nikoli, N., Saka, M. and Mastilovi, J., 2011. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. LWT-Food Science and Technology 44: 650-655.
Orthoefer, F., 2008. Applications of emulsifiers in baked foods. In: Gerard, L.H. and Hartel, R.W. (eds.) Food emulsifiers and their applications. Springer, New York, NY, USA, pp. 211-233.
Pathera, B.P., Opara, U.L. and Al-Said, F.A., 2013. Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology 6: 36-60.
Pruska-Kedzior, A., Kedzior, Z., Goracy, M., Pietrowska, K., Przybylska, A. and Spychalska, K., 2008. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. European Food Research and Technology 227: 1523-1536.
Qian, J., Rayas-Duarte, P. and Grant, L., 1998. Partial characterization of buckwheat starch. Cereal Chemistry 75: 365-373.
Ratan, P. and Kothiyal, P., 2011. Fagopyrum esculentum Moench (common buckwheat) edible plant of Himalayas: a review. Asian Journal of Pharmacy and Life Science 1: 426-442.
Resurreccion, A.V.A., 2008. Consumer sensory testing for food product development. In: Brody, A.L. and Lord, J.B. (eds.) Developing new food products for a changing marketplace. CRC Press Taylor and Francis Group, Boca Raton, FL, USA, pp. 5-25.
Ribotta, P.D., Perez, G.T., Leon, A.E. and Anon, M.C., 2004. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18: 305-313.
Rickard, E.S. and Thompson, L.U. 1997. Interactions and effects of phytic acid. In: Shahidi, F. (ed.) Antinutrients and phytochemicals in foods. American Chemical Society, Washington DC, USA, pp. 294-312.
Rosell, C.M. and Gómez, M., 2006. Rice. In: Hui, Y.H. (ed.) Bakery products: science and technology. Blackwell Publishing, Hoboken, NJ, USA, pp 123-137.
Rosell, C.M., Rojas, J.A. and Benedito de Barber, C., 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15: 75-81.
Sabanis, D. and Tzia, C., 2009. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology 2: 68-79.
Sedej, I., Saka?, M., Mandi?, A., Mišan, A., Pestori?, M., Šimurina, O. and ?anadanovi? Bru-net, J., 2011. Quality assessment of gluten-free crackers based on buckwheat flour. LWT-Food Science and Technology 44: 694-699.
Singh, R., Singh, G. and Chauhan, G.S., 1996. Effect ofincorporation of defatted soya flour on the quality of biscuits. Journal of Food Science and Technology 33: 355-357.
Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M. and Kosmelj, K., 2004. Nutrient content in buckwheat milling fraction. Cereal Chemistry 81: 172-176.
Skujins, S., 1998. Handbook for ICP – AES (Vartian-Vista), a short guide to Vista series ICP – AES operation, version 1.0. Varian International AG, Zug, Switzerland.
Steadmen, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. and Obendorf, R.L., 2001. Buckwheat seed milling fraction: description, macronutrient composition and dietary fibre. Journal of Cereal Science 33: 271-278.
Tomotake, H., Yamamoto, N., Yanaka, N., Ohinata, H., Yamazaki, R., Kayashita, J. and Kato, N., 2006. High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility. Nutrition 22: 166-173.
Torbica, A., Hadna?ev, M. and Dapcevic, T., 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids 24: 626-632.
Wang, J., Rosell, C.M. and Benedito de Barbera, C., 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79: 221-226.
Wijngaard, H.H. and Arendt, E.K., 2006. Buckwheat. Cereal Chemistry 83: 391-401.
Wronkowska, M., Zieli?ska, D., Szawaranowak, D., Troszy?ska, A. and Soral?mietana, M., 2010. Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. International Journal of Food Science and Technology 45: 1993-2000.
Y?ld?z, G. and Bilgiçli, N., 2012. Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, lava?. Czech Journal of Food Science 30: 534-540.
Akba?, B.E. 2000. M?s?r ekme?inin baz? özellikleri ve yap?m yöntemlerinin fitik asit miktar? üzerine etkileri. MSc thesis, Ankara University, Ankara, Turkey, 63 pp.
Alvarez-Jubete, L., Arendt, E.K. and Gallagher, E., 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science and Technology 21: 106-113.
American Association of Cereal Chemists (AACC), 1990. Approved methods of the American Association of Cereal Chemists (8th Ed.). AACC, St. Paul, MN, USA.
Arendt, E., O’Brien, C., Schober, T., Gormley, T. and Gallagher, E., 2002. Development of gluten-free cereal products. Farm and Food 12: 21-27.
Atalay, M.H., Bilgiçli, N., Elgün, A. and Demir, M.K., 2013. Effects of buckwheat (Fagopyrum esculentum Moench) milling products, transglutaminase and sodium stearoyl-2-lactylate on bread properties. Journal of Food Processing and Preservation 37: 1-9.
Azizi, M.H. and Rao, G.V., 2005. Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids 19: 739-743.
Ba?man, A. and Köksel, H., 1999. Properties and composition of Turkish flat bread (bazlama) supplemented with barley flour and wheat bran. Cereal Chemistry 76: 506-511.
Ba?man, A. and Köksel, H., 2001. Effects of barley flour and wheat bran supplementation on the properties and Turkish flat bread, yufka. European Food Research and Technology 212: 198-202.
Ba?man, A., Özkaya, B. and Köksel, H., 2005. Destruction of phytic acid in leavened and unleavened Turkish flat breads. Proceedings of EuroFoodChem XIII, Hamburg, Germany, pp. 660-663.
Bilgiçli, N., 2009. Effect of buckwheat flour on chemical and functional properties of tarhana. Food Science and Technology 42: 514-518.
Bojnanska, T., Francakova, H. and Gazar, R., 2009. Vplyv prídavku pohánky na technologickú a nutri?nú kvalitu chleba. Acta Fytotechnica et Zootechnica 12: 57-63.
Cayot, N., 2007. Sensory quality of traditional foods. Food Chemistry 101: 154-162.
Chillo, S., Laverse, J., Falcone, P., Protopapa, A. and Del Nobile, M., 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science 47: 144-152.
Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A. and Zagrodzki, P., 2012. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT-Food Science and Technology 46: 548-555.
Dap?evi?-Hadna?ev, T., Torbica, A. and Hadna?ev, M., 2011. Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab. Procedia Food Science 1: 328-334.
Day, L., Augustin, M.A., Batey, I.L. and Wrigley, C.W., 2006. Wheat-gluten uses and industry needs. Trends in Food Science and Technology 17: 82-90.
Dvo?akova, P., Burešova, I. and Kra?mar, S., 2012. Textural properties of bread formulations based on buckwheat and rye flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 6(5): 61-68.
Dziedzic, K., Górecka, D., Kucharska, M. and Przybylska, B., 2012. Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids. Food Research International 47: 279-283.
Egli, I., Davidsson, L., Juillerant, M.A., Barclay, D. and Hurrell, R., 2003. Phytic acid degradation in complementary foods using phytase naturally occurring in whole grains cereals. Journal of Food Science 68: 1855-1859.
Elgün, A. and Ertugay, E., 1995. Cereal processing technology. Atatürk University Publications, Erzurum, Turkey, 376 pp.
Fessas, D., Signorelli, M., Pagani, A., Mariotti, M., Iametti, S. and Schiraldi, A., 2008. Guidelines for buckwheat enriched bread. Journal of Thermal Analysis and Calorimetry 91: 9-16.
Filip?ev, B., Šimurina, O., Bodroža-Solarov, M. and Vujakovi?, M., 2011. Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye. Chemical Industry and Chemical Engineering Quarterly 17: 291-298.
Grobelnik Mlakar, S., Bavec, M., Turinek, M. and Bavec, F., 2009. Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt. Czech Journal of Food Science 27: 309-319.
Haug, W. and Lantzsch, H.J., 1983. Sensitive method for the rapid determination of phytate in cereals and cereals product. Journal of the Science of Food and Agriculture 34: 1423-1426.
Hidvegi, M. and Lasztity, R., 2002. Phytic acid content of cereals and legumes and interaction with proteins. Periodica Polytechnica Chemical Engineering 46: 59-64.
Indrani, D., Prabhasankar, P., Rajiv, J. and Venkateswara Rao, G., 2007. Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International 40: 1254-1260.
International Association for Cereal Science and Technology (ICC), 2002. ICC standard method no. 104/1. Determination of ash in cereals and cereal products. ICC, Vienna, Austria.
Kaur, A., Sandhu, V. and Sandhu, K.S., 2013. Effects of flaxseed addition on sensory and baking quality of whole wheat bread. International Journal of Food Nutrition and Safety 4: 43-54.
Kim, B.R., Choi, Y.S. and Lee, S.Y., 2000. Rheological properties of buckwheat-wheat flour mixture. Journal of Korean Society Food Science and Nutrition 29: 369-374.
Kim, Y.H., Choi, K.S., Son, D.H. and Kim, J.H., 1996. Rheological properties of dough with whole wheat flour. Journal of Korean Society Food Science and Nutrition 25: 817-823.
Kim, C.S., Lee, S.A. and Kim, H., 1999. Development of buckwheat bread: 3. Effect of the thermal process of dough making on baking properties. Journal of Food Science and Nutrition 4: 6-13.
Kreft, I., Fabjan, N. and Yasumoto, K., 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98: 508-512.
Lasztity, R. and Lasztity, L., 1990. Phytic acid in cereal technology. In: Pomeranz, Y. (ed.) Advances in cereal science and technology. AACC, St. Paul, MN, USA, pp 309-371.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
Levent, H. and Bilgiçli, N., 2012. Evaluation of physical, chemical and sensory properties of Turkish flat breads (bazlama and yufka) supplemented with lupin, buckwheat and oat flours. International Journal of Food Science and Nutrition Engineering 2(5): 89-95.
Li, S.Q. and Zhang, Q.H., 2001. Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science and Nutrition 41: 451-464.
Lin, L., Liu, H., Yu, Y., Lin, S. and Mau, J., 2009. Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry 112: 987-999.
Lopez, H., Leenhardt, F., Coudray, C. and Remesy, C., 2002. Minerals and phytic acid interaction: is it a real problem for human nutrition? International Journal of Food Science and Technology 37: 727-739.
Marshall, H.G. and Pomeranz, Y., 1982. Buckwheat: description, breeding, production, and utilization. In: Pomeranz, Y. (ed.) Advances in cereal science and technology. AACC, St. Paul, MN, USA, pp. 157-203.
Mattila, P., Pihlava, J. and Hellstr, M.J., 2005. Contents of phenolic acids, alkyl-and alkenylresorcinols, and avenanthramides in commercialgrain products. Journal of Agricultural and Food Chemistry 53: 8290-8295.
Metzger, B.T., Barnes, D.M. and Reed, J.D., 2007. Insoluble fraction of buckwheat (Fagopyrum esculentum Moench) protein possessing cholesterol-binding properties that reduce micelle cholesterol solubility and uptake by caco-2 cells. Journal of Agriculture and Food Chemistry 55: 6032-6038.
Nguyen, M.L. and Schwartz, S.J., 1999. Lycopene: chemical and biological properties. Food Technology 53: 38-45.
Nikoli, N., Saka, M. and Mastilovi, J., 2011. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. LWT-Food Science and Technology 44: 650-655.
Orthoefer, F., 2008. Applications of emulsifiers in baked foods. In: Gerard, L.H. and Hartel, R.W. (eds.) Food emulsifiers and their applications. Springer, New York, NY, USA, pp. 211-233.
Pathera, B.P., Opara, U.L. and Al-Said, F.A., 2013. Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology 6: 36-60.
Pruska-Kedzior, A., Kedzior, Z., Goracy, M., Pietrowska, K., Przybylska, A. and Spychalska, K., 2008. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. European Food Research and Technology 227: 1523-1536.
Qian, J., Rayas-Duarte, P. and Grant, L., 1998. Partial characterization of buckwheat starch. Cereal Chemistry 75: 365-373.
Ratan, P. and Kothiyal, P., 2011. Fagopyrum esculentum Moench (common buckwheat) edible plant of Himalayas: a review. Asian Journal of Pharmacy and Life Science 1: 426-442.
Resurreccion, A.V.A., 2008. Consumer sensory testing for food product development. In: Brody, A.L. and Lord, J.B. (eds.) Developing new food products for a changing marketplace. CRC Press Taylor and Francis Group, Boca Raton, FL, USA, pp. 5-25.
Ribotta, P.D., Perez, G.T., Leon, A.E. and Anon, M.C., 2004. Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids 18: 305-313.
Rickard, E.S. and Thompson, L.U. 1997. Interactions and effects of phytic acid. In: Shahidi, F. (ed.) Antinutrients and phytochemicals in foods. American Chemical Society, Washington DC, USA, pp. 294-312.
Rosell, C.M. and Gómez, M., 2006. Rice. In: Hui, Y.H. (ed.) Bakery products: science and technology. Blackwell Publishing, Hoboken, NJ, USA, pp 123-137.
Rosell, C.M., Rojas, J.A. and Benedito de Barber, C., 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15: 75-81.
Sabanis, D. and Tzia, C., 2009. Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology 2: 68-79.
Sedej, I., Saka?, M., Mandi?, A., Mišan, A., Pestori?, M., Šimurina, O. and ?anadanovi? Bru-net, J., 2011. Quality assessment of gluten-free crackers based on buckwheat flour. LWT-Food Science and Technology 44: 694-699.
Singh, R., Singh, G. and Chauhan, G.S., 1996. Effect ofincorporation of defatted soya flour on the quality of biscuits. Journal of Food Science and Technology 33: 355-357.
Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M. and Kosmelj, K., 2004. Nutrient content in buckwheat milling fraction. Cereal Chemistry 81: 172-176.
Skujins, S., 1998. Handbook for ICP – AES (Vartian-Vista), a short guide to Vista series ICP – AES operation, version 1.0. Varian International AG, Zug, Switzerland.
Steadmen, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. and Obendorf, R.L., 2001. Buckwheat seed milling fraction: description, macronutrient composition and dietary fibre. Journal of Cereal Science 33: 271-278.
Tomotake, H., Yamamoto, N., Yanaka, N., Ohinata, H., Yamazaki, R., Kayashita, J. and Kato, N., 2006. High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility. Nutrition 22: 166-173.
Torbica, A., Hadna?ev, M. and Dapcevic, T., 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids 24: 626-632.
Wang, J., Rosell, C.M. and Benedito de Barbera, C., 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79: 221-226.
Wijngaard, H.H. and Arendt, E.K., 2006. Buckwheat. Cereal Chemistry 83: 391-401.
Wronkowska, M., Zieli?ska, D., Szawaranowak, D., Troszy?ska, A. and Soral?mietana, M., 2010. Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. International Journal of Food Science and Technology 45: 1993-2000.
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Aug 12, 2014
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