Abstract
The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.
Highlights
The research of the National Academy of Medical Sciences of Ukraine has shown that foodstuffs which the Ukrainian population consume do not fully satisfy the physiological needs of the human body, contributing to high incidence of chronic disease and low life expectancy for Ukrainians
The results of research concerning the use of buckwheat processing products, in combination with whole-wheat flour, are almost absent and in particular for the use of buckwheat flakes in baking
The mixture of whole-wheat flour with buckwheat flakes or buckwheat flour investigated was in the ratio of 85:15
Summary
The research of the National Academy of Medical Sciences of Ukraine has shown that foodstuffs which the Ukrainian population consume do not fully satisfy the physiological needs of the human body, contributing to high incidence of chronic disease and low life expectancy for Ukrainians. Since bread is a staple food for the Ukrainian population, it is the most convenient product for correcting the nutritional and biological value of the diet. To raise the nutritional value of bread, there is a trend towards the use of unconventional grain raw materials and their processing products. The widespread use of such products relates to the presence in their composition of a whole complex of biologically active substances dietary fiber, vitamins, minerals, lipids and antioxidants. Among the products of processing groats for bread making, flour and flakes are mostly used (Mikhonik, 2008). It is used in the dietary nutrition of all age groups. Buckwheat grain contains many valuable nutrients such as proteins, fats, polysaccharides, vitamins, minerals, fiber, and polyphenols (Kreft, Iked, Ikeda, & Vombergar, 2010)
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