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Food Chem. 2014 Dec 15;165:232-40. doi: 10.1016/j.foodchem.2014.05.095. Epub 2014 May 27.

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

Author information

1
Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: lara.cost@libero.it.
2
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: leanextdoor@gmail.com.
3
Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: rominamolinari@libero.it.
4
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: ivan.kreft@guest.arnes.si.
5
Food and Nutrition Research Center (CRA-NUT), Via Ardeatina 546, 00178 Roma, Italy. Electronic address: giovanni.bonafaccia@entecra.it.
6
Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: lauramanzi79@libero.it.
7
Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: merendin@unitus.it.

Abstract

In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and tartary buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate that bread made with chia and tartary buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein (20%), insoluble dietary fibres (74%), ash (51%), and alpha-linolenic acid (67.4%). Moreover, this bread possessed lower energy (14%) and carbohydrate contents (24%) compared to the control. Tartary buckwheat also improved the total antioxidant capacity of the bread (about 75%) and provided a considerable amount of flavonoids, which are healthy non-nutritional compounds. Overall, chia and tartary buckwheat represent excellent raw materials for the formulation of gluten-free bread with high nutritional value.

KEYWORDS:

Alpha-linolenic acid; Antioxidant activity; Chia seeds; Functional bread; Tartary buckwheat

PMID:
25038671
DOI:
10.1016/j.foodchem.2014.05.095
[Indexed for MEDLINE]

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