The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

Although the food industry has risen to the formulation challenges associated with removing gluten from dough, and a number of gluten-free (GF) products are now commercially available, many GF bread formulations are still based on pure starches, resulting in low technological and nutritional quality. The aim of this research was to evaluate the role of buckwheat and HPMC on the breadmaking properties of two commercial GF bread mixtures. A dehulled (DBF) and a puffed (PBF) buckwheat flour were used, and high substitution levels (40%) were tested, with the aim of improving the nutritional value of the final GF breads without decreasing their technological quality. Ten mixtures (2 commercial, 8 experimental) were evaluated. The inclusion of 40% DBF was demonstrated not to reduce but actually improve the baking performances of the commercial GF mixtures. Moreover, the presence of a small amount of PBF, as well as of HPMC, turned out to be useful in limiting both the diffusion and the loss of water from the bread crumb and the interactions between starch and protein macromolecules, resulting in a softer GF bread crumb and reduced staling kinetics during storage.

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► The addition of up to 40% buckwheat flour improved GF doughs leavening properties.
► The leavening characteristics resulted correlated to final GF breads (GFB) quality.
► Buckwheat incorporation improved the textural and nutritional properties of GFB.