date:Aug 22, 2012
flour in formulations had favourable impacts on the leavening characteristics of gluten-free breads and thus overall quality.
The improvements in dough development due to the incorporation of dehulled buckwheat flour can be attributed to an increased viscosity, due to its high dietary fibre content, to the swelling and gelling properties of the buckwheat starch and to the emulsion-forming and stabilizing properties of the globulin protein fraction,the researchers wrote.
The study also found t