Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property

Abstract

AbstractThe quality attributes of tartary buckwheat sprouts (TBS) steamed bread including proximate composition, total phenolics, flavonoids and gamma‐aminobutyric acid content, in vitro antioxidant activity, textural and sensory qualities were compared with the treatment substituted with tartary buckwheat flour (TBF) at three formulas. Chemical analyses indicated that increased amounts of TBS in the dough formulation significantly enhanced the functional properties of the final products, obviously higher than TBF‐enriched bread. The data of liquid chromatography revealed that protocatechuic acid and quercetin concentration served as the dominant bioactive components in the additional steamed bread. In comparison, TBF steamed bread exhibited greater protein and fat content, as well as better textural qualities and more satisfying taste. Our study indicates that TBF and TBS are both feasible gluten‐free materials to enhance the nutritive properties in steamed bread making, while the optimal formulation of steamed bread is supplemented with 8% TBS when considering its sensory acceptability and antioxidant properties.Practical ApplicationsThis paper reports the findings associated with the feasible use of tartary buckwheat sprouts (TBS) as an addition in Chinese steamed bread formulation. The optimal adding proportion is 8% with comprehensive consideration of the functionality of the steamed bread and the acceptability of consumers. The TBS steamed bread with higher bioactive compounds and functional value relative to the whole wheat flour and the tartary buckwheat flour steamed bread possesses a board market prospect and the potential application for the baking industry.