ArticleFoods (Basel, Switzerland)2023
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Reconstituted Rice with Low-Glycemic-Index Potential as an Alternative to Polished Rice: Structural, Cooking, Nutritional, and In Vitro Digestibility Attributes.Foods (Basel, Switzerland) · 2026Article
- Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation.Journal of food science · 2026Article
- Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread.Molecules (Basel, Switzerland) · 2025Article
- Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D
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