Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties

• DOI: 10.1016/j.lwt.2014.02.039
• Publication Date: 2014-03-13T17:15:43Z
• Authors: Maninder Kaur; Kawaljit Singh Sa...; AmitPal Arora; Aruna Sharma
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

Abstract Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists because of difficulty in creating them and these are very much required for people suffering from celiac disease or for those intolerant or allergic to gluten. Buckwheat flour (BWF) was chosen as a gluten free source as this has been reported to have various polyphenolic compounds with antioxidant activity resulting in health benefits. Quality properties of BWF were compared with refined wheat flour (WF) and gums (guar gum, gum acacia, xanthan and gum tragacanth) were added in the concentration of 1 g/100 g to BWF. Incorporation of gums to BWF significantly (p