Gluten free crackers enriched with buckwheat flour may offer functional benefits without affecting sensory properties or product quality, according to a new study.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
The Chia Company is bidding to market its chia seed for use in bread in Europe, with a novel foods application under the fast-track substantial equivalence scheme.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.
New food and beverage products featuring ancient grains are
appearing on markets worldwide, reports Datamonitor's Productscan
Online, bringing new opportunities for lesser known types of grain.
Proteins from tartary buckwheat and common buckwheat helped reduce
cholesterol levels in rats on a high cholesterol diet by at least
25 per cent, report Japanese researchers.
European food safety experts are calling for further safety studies
on the omega-3 rich seed chia, before it can be introduced onto the
European market.