Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

Handoyo, Tri; Maeda, Tomoko; Urisu, Atsuo; Adachi, Tomohiko; Morita, Naofumi

doi:10.1016/j.foodres.2005.12.003

Cited by 38 publications

(26 citation statements)

References 21 publications

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“…This change in value with the addition of buckwheat is comparable to reports by others (6,30). Similarly, a deceasing trend in L*-value of noodle samples was reported when fermented-buckwheat flours were added (21). The results are also in good accordance with the changes in L*-values of pan bread prepared with buckwheat-wheat flour (16) as well as Sulgidduk prepared with buckwheat powder (24).…”

Section: Changes Of Color Parameters (L*- A*- and B*-value)supporting

confidence: 89%

Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread

Lee¹

2010

JFN

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Buckwheat flour was incorporated into steamed breads by adding the flour in the range of 0～9% based on the Baker's percentages and the physicochemical properties and consumer acceptance were investigated. After mixing, kneading, proofing, and molding, bread dough was steamed for 15 min using a steam tray and boiling water. The samples were cooled to room temperature for 15 min and packed in airtight bags for further analyses. pH of the steamed bread decreased slightly while titratable acidity increased significantly from 1.02 to 1.37 mL with the incorporation of more buckwheat flour in the formulation (p<0.05). Water activity was not affected by the buckwheat flour level (p>0.05). Moisture content slightly decreased from 43.72 to 42.30% while soluble solids content increased from 0.63 to 0.85 as the buckwheat flour concentration increased. As a result of the addition of buckwheat flour, the specific volume decreased from 3.31 to 2.57 mL/g; on the other hand, the spread ratio ranged from 2.17 to 2.21 without significant differences among them (p>0.05). At the higher level of buckwheat content, lower scores of all color parameters (L*, a*, and b*-values) were observed. Firmness increased significantly with an increase in buckwheat flour content (p<0.05). Consumer acceptance tests indicated that incorporation of up to 3% buckwheat flour in the formulation of steamed breads did not significantly influence the consumers' acceptability in all attributes tested, except for color and elasticity.

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Section: Changes Of Color Parameters (L*- A*- and B*-value)supporting

confidence: 89%

Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread

Lee¹

2010

JFN

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“…An increasing incidence of allergy manifestations or symptoms is observed in people who consume buckwheat-containing food products often and in high quantities. The main reason for such immunological disorders are low molecular weight proteins, particularly those with molecular weights of 15, 22, or 26 kDa (Yoshioka et al 2004;Handoyo et al 2006;Morita et al 2006).…”

Section: Chemical and Nutritional Components Of Buckwheat Grainsmentioning

confidence: 99%

“…They use advisable modifications, e.g. enzymatic modifications that consist in enzymatic separation of allergenic constituents or controlled fermentations performed by yeast or mould strains (Handoyo et al 2006).…”

Section: Buckwheat Proteins In the Aspect Of Allergic Reactionsmentioning

confidence: 99%

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Christa¹,

2008

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Christa K., Soral-Śmietana M. (2008): Buckwheat grains and buckwheat products -nutritional and prophylactic value of their components -a review. Czech J. Food Sci., 26: 153-162.Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and healthpromoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. A number of nutraceutical compounds exist in buckwheat grains and other tissues. These are a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements. The biological value (BV) of buckwheat proteins is comparable to BV of other protein sources. Besides high-quality proteins, buckwheat grains contain some components with prophylactic value: flavonoids, fagopyrins, or thiaminbinding proteins. For the food industry, buckwheat grains are a valuable raw material to be used for the production of functional foods. Buckwheat flour may be a valuable and important ingredient in diets or food products, taking into consideration its nutritive value and potential promotion of human health.

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“…Therefore, searching for components supplementing gluten-free products, which will provoke an increase in the content of the nutritional and dietary components, is necessary. Buckwheat flour is applied as a food additive or in the production of such foodstuffs as pancakes, pastas and noodles (Handoyo et al 2006). Buckwheat proteins have high biological value due to the well-balanced amino acid composition, although their digestibility is relatively low (Kato et al 2001;Tomotake et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

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The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40 % was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling.

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Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

Cited by 38 publications

References 21 publications

Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread

Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

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