Erratum to: Eur Food Res Technol DOI 10.1007/s00217-016-2786-x

In the original publication, all the figures and tables presented in the paper are inaccurate as they are derived from another experiment. The correct figures and tables are given here (Figs. 1, 2; Tables 1, 2, 3, 4, 5, 6).

Fig. 1
figure 1

Reducing sugar released during in vitro digestion

Fig. 2
figure 2

Standardized area under curve values from predictive in vitro glycemic digestion

Table 1 Nutrition information (from Champion Flour Milling Ltd and Ceres Organics Ltd)
Table 2 Rheological properties of dough incorporated with buckwheat flour
Table 3 Moisture and texture properties of dough incorporated with buckwheat flour
Table 4 Physical properties of steamed bread
Table 5 Textural properties of steamed bread
Table 6 Total starch and AUC of steamed bread