Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation.

ABSTRACT: The increasing demand for gluten-free foods has driven the formulation of baked products using alternative raw materials to replace wheat. This study aimed to characterize the whole flours of forage palm, teff, and buckwheat, as well as evaluate their performance in gluten-free breads. Proximate analyses of the flours were conducted, in addition to the characterization of the batters and the breads developed. The results indicated that buckwheat flour exhibited the highest protein content (11.58%), forage palm flour stood out for its elevated fiber and ash content (17.92%), and teff flour presented the highest total carbohydrate content (77.06%). Based on the obtained data, optimized bread formulations (with and without teff flours) were developed and subjected to proximate and sensory ana

SUBMITTER: Araujo MA 

PROVIDER: S-EPMC12770811 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature