Abstract
Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.
Highlights
Buckwheat is a pseudocereal of renewed interest that gained popularity as it often provides a distinguished nutritional and health-promoting value [1,2]
The aim of this study was to investigate the impact of buckwheat milling fractions on the chemical composition and functional properties, and to evaluate the effect of wheat flour substitution level by buckwheat flour at 0, 5, 10, 15, and 20% at three different milling fractions on thermo-mechanical characteristics and to find the optimal particle size and level added, which inform on the bread-making potential of buckwheat—wheat composite flour
It can be seen that the moisture content ranged from 12.00% to 12.85% and the lowest value has been obtained for the medium particle size
Summary
Buckwheat is a pseudocereal of renewed interest that gained popularity as it often provides a distinguished nutritional and health-promoting value [1,2]. The major nutritional components in buckwheat seeds are represented by the carbohydrates that vary between 63.1 and 82.1%, of which from 54.5% to 54.7% was found to be starch [9] with a relatively high level of amylose (18.3–47% of total starch) [10]. Buckwheat has high levels of resistant starch (27–33.5%) which provides health benefits [11]. Buckwheat starch is concentrated in the endosperm, to common cereals, while protein and lipids are located in the embryo that extends through the starchy endosperm [12]. Buckwheat grains represent an excellent source of dietary fiber (17.8%)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
