Effect of roasted buckwheat flour and hull enrichment on the sensory qualities, acceptance and safety of innovative mixed rye/wheat and wheat bakery products

Abstract

The effect of roasted buckwheat flour or hull (raw and roasted) on the sensory qualities and consumer acceptance of commercially produced mixed rye/wheat breads and wheat rolls was studied. The microbiological safety of breads/rolls after storage was analyzed. A positive effect of buckwheat ingredients on the microbiological safety of bakery products was found. Significant differences were found in 7 attributes (out of 21) during sensory profiling. In contrast, no significant differences between the control and buckwheat-enriched breads were found during a consumer test. When the overall quality test based on the descriptive sensory profiling method was simultaneously applied with the consumer test, a significant difference was found only for wheat rolls enriched with 3% raw buckwheat hull compared to control rolls. Our study showed that buckwheat ingredients affect the sensory qualities of breads/rolls without impacting consumer acceptance and improve their microbial qualities. Practical applications Bakery products are still one of the most popular food staples on the food market. Consumers, however, are looking for new products that are not only sensory but also nutritionally attractive. Currently, consumers are screening social media to find new information about bioactive additives in food and then expect to obtain such products in markets. The results of our study allowed us to conclude that commercially available bakery products could be enriched with buckwheat ingredients such as roasted flour, raw hull, and roasted hull due to their positive effects on sensory qualities, consumer acceptance, and microbial qualities after storage.