Buckwheat flour as an ingredient for value-added bread, pasta and confectionery products

Abstract

© 2018 Nova Science Publishers, Inc. Buckwheat is a pseudocereal cropped for its grain, which undergoes dehulling, milling and sieving to obtain buckwheat flour - light or wholegrain, with high amounts of antioxidants, primarily polyphenols (rutin) and tocopherols. It also possesses other valuable nutrients (proteins, minerals, vitamins), but does not contain gluten, required for producing a gluten matrix. Therefore, buckwheat flour is usually used in a combination with other types of flour (cereal, pseudocereal or others) to produce a wide range of bakery, pasta and confectionery products. The level of buckwheat flour incorporation in a product formulation depends on the type of the product and correlates with the rheological characteristics of dough. The utilization of buckwheat flour offers a great potential for product fortification in terms of functional components, e.g., in creation of value-added products from gluten-containing or gluten-free category. This chapter offers an overview of the light and wholegrain buckwheat flour use in different formulations (gluten-containing and gluten-free) to obtain value-added products with determined rheological characteristics of dough as well as nutritional, functional and sensory parameters of the final products. The described products belong to bakery, pasta and confectionary product categories.