Gluten-Free Buckwheat Healthy Foods

Researchers from the Institute for Food Technology in Novi Sad (FINS) have developed a novel functional food product – gluten-free crackers made of buckwheat flour.

Functional foods are processed food products that provide both nutritional and health benefits.  Despite increased consumer interest very few functional bakery products are on the market.

Buckwheat flour contains no gluten and it is one of the alternative foods for people with gluten intolerance (celiac disease).

To overcome the difficulties in working with gluten-free dough, researchers at FINS, led by Dr. Marijana Sakac developed a novel method for producing buckwheat flour crackers.

The research1 sponsored by the Ministry of Science and Technological Development of the Republic of Serbia was presented at the 5th European Workshop on Food Engineering and Technology – Presentations of selected national PhD students in Food Engineering and Technology. Dr Ivana Sedej, a research associate at FINS, received the Julius Maggi Research Award 2011 for the Best Paper Sponsored by Nestlé for this work. The research was also featured at http://www.foodnavigator.com/Science-Nutrition/Gluten-free-buckwheat-crackers-pass-taste-quality-test.

Buckwheat Flour Gluten-Free Crackers

Gluten-free crackers made of buckwheat flour have a higher total dietary fibre, polyphenol and tocopherol contents compared to crackers made from wheat flour (white and whole-wheat). Also, buckwheat flour crackers have increased antioxidant crackers activity i.e. increased products sustainability. Improving the nutritional value of any gluten-free product is particularly important because the existing products of this category generally have poor nutritional quality.

Gluten-free crackers made of white and whole-wheat buckwheat flour do not exist on the market. As with other fine bakery products, crackers’ gluten network is only slightly developed during the preparation of the dough, allowing the dough to be cohesive, and not too elastic. To achieve these properties during processing, most of the buckwheat baked goods contain a certain amount of wheat flour. “Our research has shown that it is possible to formulate gluten free buckwheat product and achieve satisfactory structure needed during the kneading of the dough”, says Dr Sedej.

To create dough for the buckwheat crackers direct kneading was applied. Commercially available products from the domestic market were used: whole-wheat and white buckwheat flour, and row materials for crackers production (vegetable fat, salt, powdered sugar, soy lecithin, baking powder, corn flour, and sesame and flax seeds). The ingredients were measured according to the newly created formulations. Production of crackers, i.e. kneading dough, processing, and test baking were carried out by using the FINS’s bakery pilot plant. Nutritional, functional, and sensory characteristics of buckwheat crackers made from white and whole-wheat flour were determined and compared to crackers that were made of ordinary wheat flour.

The group at FINS plan is to continue consumer testing of the product to confirm the quality of the crackers in terms of sensory characteristics (looks, texture, aroma and taste). Their long-term plans include the potential placement of buckwheat flour crackers on the international market, as well as the development of new bakery products.

1 Gluten-free crackers made of whole-wheat buckwheat flour, patent application number: P-2009/0142.


Source:  www.inovacionifond.rs