polish journal of food and nutrition sciences www.pan.olsztyn.pl/journal/ e-mail: [email protected]

Pol. J. Food Nutr. Sci. 2008, Vol. 58, No. 2, pp. 211-216

EFFECTS OF BUCKWHEAT FLOUR (FAGOPYRUM ESCULENTUM MOENCH) ON THE QUALITY OF GLUTEN-FREE BREAD Małgorzata Wronkowska1, Agnieszka Troszyńska2, Maria Soral-Śmietana1, Agnieszka Wołejszo2 Department of Functional Properties of Food; 2Department of Sensory Analysis of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn

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Key words: buckwheat flour, gluten-free bread, resistant starch, elements, sensory evaluation Buckwheat flour was studied as an ingredient of commercial gluten-free formulation NISKOBIAŁKOWA. The effect of exchange of formulation mass by buckwheat flour (BF) in 10, 20, 30, 40 and 50% was analysed and experimental products were subjected to sensory evaluation. Higher contents of nutrients, proteins and elements were determined in gluten-free bread with buckwheat flour. Also, the increase of resistant starch content was noticed. The sensory evaluation was carried out with the method of sensory profiling (QDA) and in hedonic tests. In QDA a panel (n=8) rated the breads for colour, odour, taste and texture. In the affective tests the consumers (n=30) evaluated the samples for overall quality. The results proved that the overall quality of bread with BF was significantly higher than that of pure formula (control). The average overall quality of scores for BF bread ranged from 4.9 units (50% BF) to 5.8 units (30% BF), whereas 3.4 units for the control. The QDA demonstrated significant differences (p