Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

CORONEL, ESTEFANIA BELÉN; GUIOTTO, ESTEFANIA NANCY; ASPIROZ, MARÍA CRISTINA; TOMÁS, MABEL CRISTINA; NOLASCO, SUSANA MARÍA; CAPITANI, MARIANELA IVANA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2021 vol. 141

0023-6438

The objective of thepresent work was to develop novel alternative gluten-free premixes for their applicationin the production of a bread product. Eight formulations of premixes based onlight buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented withchia flour (CF) in a 90:10 ratio (w/w), with and without the addition ofxanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix wasused as control. Breads were baked using each formulation and the controlpremix. The loaves prepared with buckwheat flour and supplemented with CF andXG exhibited a significantly lower mass loss during baking than the control.All the loaves made with LBF presented a higher air fraction, alveolar area andlightness than those prepared with WBF. The joint addition of XG:CF decreasedthe hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the breadexhibited a higher protein, ash, crude fiber and polyunsaturated fatty acidcontent and antioxidant activity than the commercial premix and itsbread (control).The development of premixes based on buckwheat and chia flour represents an alternativewith high nutritional value that can be applied to the formulation ofgluten-free breads, with adequate technological properties.