Buckwheat-containing gluten-free bakery and confectionery products

Abstract

© 2017 Nova Science Publishers, Inc. Coeliac disease is a permanent intolerance to gluten proteins of many common cereals such as wheat, rye, barley and oat. Therefore, coeliac patients must be on a strict long-life gluten-free diet, which is usually poor in some essential nutrients. Due to the limitation of some nutrients, the fortification of gluten-free products is required to obtain a balanced diet for coeliac patients. A growing number of studies have investigated the application of pseudocereals in the production of nutrient-rich glutenfree products such as bread, pasta and confectionery products. This paper offers the overview of application of one of the most used pseudocereals in gluten-free bakery and confectionery formulations - buckwheat grain. It refers to the application of light and wholegrain buckwheat flour in different formulations to obtain added value products with described reological characteristics of dough and nutritional and functional benefits and sensory parameters of the final products. A number of different types of buckwheat-containing gluten-free bread was chosen as the most frequently used bakery products to be descriebed, as well as buckwheat-containing gluten-free cookies and creckers as the representatives of confectionery products.