Gluten-free baguettes get formulation boost

March 24, 2009 – Combining buckwheat flour and guar gum could
lead to the gluten-free French bread with “improved quality
attributes," says a new study from France.

March 24, 2009 – Combining buckwheat flour and guar gum could
lead to the gluten-free French bread with “improved quality
attributes," says a new study from France.

Writing in the Journal of Food Science, CNRS scientists
report that the buckwheat flour-guar gum combination is the optimal for
achieving textural and colour characteristics of French bread.

“This study identified the optimal formulation (with 1.9 per cent
guar gum total flour basis and 5 per cent buckwheat flour of all flours
and substitutes) for the production of gluten-free breads with French bread characteristics, suitable for coeliac patients,” wrote the researchers, led by Marie de Lamballerie. | READ MORE