Gluten-Free Baking: A Comparative Analysis of Rice, Corn, and Buckwheat Flours in Baking Technologies and the Biochemical Processes of Fermentation in Gluten-Free Dough

Kliuiko Ivanna

Citation: Kliuiko Ivanna, "Gluten-Free Baking: A Comparative Analysis of Rice, Corn, and Buckwheat Flours in Baking Technologies and the Biochemical Processes of Fermentation in Gluten-Free Dough", Universal Library of Multidisciplinary, Volume 03, Issue 01.

Copyright: This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Gluten-free breadmaking is expanding rapidly. Yet the technological bottleneck remains the same: no gluten network means unstable gas retention, weak dough structure, and high batch-to-batch variability. This study examines how rice, corn, and buckwheat flours perform under comparable process conditions and which fermentation-centered decisions produce consistently acceptable quality. The analytical framework combines raw-material profiling, rheological interpretation, and process-level fermentation control. Rice flour works as a neutral base and supports light crumb color, but it often needs extra structuring support. Corn flour improves flavor and crust appearance; however, brittleness risk rises when hydration is not tightly managed. Buckwheat flour increases nutritional density and micronutrient value, although high inclusion rates can produce an overly compact crumb. The results show that controlled fermentation is the key balancing mechanism: it aligns CO_2 generation kinetics, acidity trajectory, enzymatic starch hydrolysis, and water redistribution within the dough matrix. A practical two-stage fermentation model with blended alternative flours is proposed for scalable use. The contribution is not limited to formulation choice; it provides a process logic that helps bakeries balance specific volume, texture elasticity, sensory acceptance, and nutritional quality in real production environments.


Keywords: Gluten-Free Baking, Rice Flour, Corn Flour, Buckwheat Flour, Fermentation, Crumb Texture, Nutritional Value, Breadmaking Technology.

Download doi https://doi.org/10.70315/uloap.ulmdi.2026.0301010