"Celiac disease drastically limits the dietary options available to those afflicted and eliminates a major food staple, bread. Buckwheat offers an alternative that can provide additional health benefits compared to rice flour alone. The aims of this study were (1) to develop a base buckwheat-rice flour containing bread formulation, and (2) to determine effects on baked properties and resistant starch contents of breads made with varying levels of canola oil, egg white solids, batter consistency, and mixing time."--Edited excerpt from abstract.
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