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33 .   Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition

Authors: Minodora Iovan, Daniela Stoin, Teodor Traşcă, Bogdan Rădoi

Volume 21, Issue 3;
Pages: 222-226; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The celiac disease or gluten sensitive enteropathy is an autoimmune disorder, that affects the small intestine which can not metabolize gluten. Since celiac disease affects approximately 1% of world’s population, the demand for gluten free products is constantly increasing and manufacturing bakery products from cereals, without harming these people is a great challenge for bakers nowadays. Starting from these considerations, this paper, part of a more complex study, aims the obtaining of some gluten free muffins based on rice flour, with high nutritional value, by adding buckwheat flour in different amounts and the influence of buckwheat flour on the final product. Gluten free muffins were prepared by the same recipe, in three trials, in which rice flour and buckwheat flour varied: T1- RF:BWF(90:10), T2- RF:BWF(80:20), T3- RF:BWF(70:30). A blank sample of the gluten free muffins was prepared by using only rice flour as basis. It was concluded that, the optimum amount of buckwheat flour addition in gluten free muffins, would be that of 20%, in order for a final product with a high acceptability by the consumer to be obtained.

Keywords: Gluten-free, muffins, buckwheat, sensory analysis

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