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D. Aitmukhanbetov

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Open access Aug 2026

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread

The development of structurally stable and nutritionally enhanced gluten-free bread is a major technological challenge due to the absence of a gluten network. This study investigates the role of zein, a hydrophobic corn prolamin, in green buckwheat dough systems and its impact on bread properties. Zein was extracted fr...

G. Akshorayeva, G. Ospankulova, V. Gökmen et al. · 0 citations

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