Use of buckwheat in bakery products: conventional and gluten-free pan bread

Abstract

Buckwheat (Fagopyrum esculentum) is a pseudocereal that has shown an increase in its production and is receiving attention in research worldwide, due to its rich composition. Buckwheat, as well as being a good source of carbohydrates, has proteins of high biological value, fibers and phenolic compounds in its composition. Phenolic compounds are a class of compounds with a great variety of structures, responsible for organoleptic characteristics such as color, aroma and taste in foods and beverages derived from plants. These compounds are also known for presenting antioxidant activity and for having a positive effect against some diseases such as some types of cancer and cardiovascular diseases. Apart from these benefits, some researchers have pointed out buckwheat as an alternative to wheat flour in the gluten-free bakery industry, for celiac patients. The development of gluten-free bakery products is a great challenge for the industry, as is the nutritional improvement of these products, as gluten-free products are generally prepared with starches or gluten-free refined flours. As bread is consumed daily by a great part of the population, it is an excellent means for the benefits of buckwheat to reach consumers, celiac or not. Thus, the objective of this work is to elaborate conventional and gluten-free pan breads with the incorporation of buckwheat flour, with the aim of maintaining its nutritional benefits. (AU)