Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 91: Issue 1
Guidelines for buckwheat enriched bread
Thermal analysis approach
Authors:
D. Fessas University of Milan DISTAM Via Celoria 2 20133 Milano Italy

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M. Signorelli University of Milan DISTAM Via Celoria 2 20133 Milano Italy

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Ambrogina Pagani University of Milan DISTAM Via Celoria 2 20133 Milano Italy

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Manuela Mariotti University of Milan DISTAM Via Celoria 2 20133 Milano Italy

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Stefania Iametti University of Milan DISMA Via Celoria 2 20133 Milano Italy

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A. Schiraldi University of Milan DISTAM Via Celoria 2 20133 Milano Italy

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Pages:
9–16
Online Publication Date:
02 Feb 2008
Publication Date:
01 Jan 2008
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-007-8594-6
Restricted access

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.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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