Thermal analysis was used to check the role of the main components of buckwheat flour (polysaccharides and proteins) to assess guidelines for novel recipes for bread from wheat and buckwheat flour blends with improved nutritional properties. The structure-related poor protein quality, namely, the lack of network-forming links, severely limits the use of buckwheat flours in bread-making. Data from TG and DSC analysis indicate that the introduction of a de-hulling step in the buckwheat milling diagram and the addition of some buckwheat polysaccharide fractions, isolated from the buckwheat husk, that contribute to the formation of the crumb structure thanks to their effect on the phase separation driven by the thermodynamic incompatibility with wheat gluten proteins, allows one to tune opposite effects and obtain bread from de-hulled buckweat/wheat flour blends with alveolar distribution much close that of the wheat bread.

Guidelines for buckwheat enriched bread : Thermal analysis approach / D. Fessas, M. Signorelli, M.A. Pagani, M. Mariotti, S. Iametti, A. Schiraldi. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 91:1(2008), pp. 9-16.

Guidelines for buckwheat enriched bread : Thermal analysis approach

D. Fessas;M. Signorelli;M.A. Pagani;M. Mariotti;S. Iametti;A. Schiraldi
2008

Abstract

Thermal analysis was used to check the role of the main components of buckwheat flour (polysaccharides and proteins) to assess guidelines for novel recipes for bread from wheat and buckwheat flour blends with improved nutritional properties. The structure-related poor protein quality, namely, the lack of network-forming links, severely limits the use of buckwheat flours in bread-making. Data from TG and DSC analysis indicate that the introduction of a de-hulling step in the buckwheat milling diagram and the addition of some buckwheat polysaccharide fractions, isolated from the buckwheat husk, that contribute to the formation of the crumb structure thanks to their effect on the phase separation driven by the thermodynamic incompatibility with wheat gluten proteins, allows one to tune opposite effects and obtain bread from de-hulled buckweat/wheat flour blends with alveolar distribution much close that of the wheat bread.
bread making ; buckwheat ; DSC ; food polymers ; TG
Settore BIO/10 - Biochimica
Settore CHIM/02 - Chimica Fisica
Settore AGR/15 - Scienze e Tecnologie Alimentari
2008
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/56774
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