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  • Title: Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Author: Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Journal: Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661.
    Abstract:
    This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.
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