Buckwheat flour improves nutrition and texture in gluten-free bread
date:Aug 22, 2012
Published in the journal Food Hydrocolloids the study investigated the role of buckwheat and hydroxypropyl methylcellulose (HPMC) on the bread-making properties of gluten-free formulations.

The Italian researchers from DiSTAM (Department of Food Science and Technology and Microbiology) at the University of Milan concluded that high levels of buckwheat flours improved both the textural and nutritional properties of gluten-free breads.

Findings showed that the inclusion of up to 40% of buckwheat

05/08 23:09