Buckwheat flour improves nutrition and texture in gluten-free bread
date:Aug 22, 2012
ead product was comprised of 40% dehulled buckwheat flour, 5% puffed buckwheat flour and 0.5% HPMC.

Source: Journal of Food Hydrocolloids
Published online ahead of print, doi: 10.1016/j.foodhyd.2012.07.005
The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures
Authors: M. Mariotti, M. Ambrogina Pagani and M. Lucisano

05/19 20:50