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This is a Literature Review study.

August 21, 2025Bulletin of KSAUOpen Access

Potential of Buckwheat Flour in Gluten-Free Bread, Pasta and Confectionery Production

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Review assesses buckwheat flour's biological value in gluten-free products, suggesting improved characteristics in bakery and pasta.

High biological potential of buckwheat flour supports its use in gluten-free products, enhancing nutritional value.
The study revealed that buckwheat flour's properties significantly enhance the sensory parameters of bakery items and pasta.
Systematic analysis of data on technological methods with buckwheat flour shows its effectiveness in gluten-free formulations.
The findings aid in developing new gluten-free products, focusing on improved organoleptic properties and biological benefits.

Резниченко et al. (2025) studied this question.

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