Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

Ionica Coţovanu,Silvia Mironeasa

doi:10.3390/agronomy12010137

Ionica Coţovanu, Silvia Mironeasa

Open Access

https://doi.org/10.3390/agronomy12010137

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Abstract

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

Highlights

The development of a nutrition culture increases the consumption of healthy foods, which leads to continuous research to discover new innovative ingredients that can confer functional properties
Samples with medium PS (10–20%) were associated with protein, in opposition to the samples with 10–20% small fractions, which were associated with bread gumminess and firmness. The results of this investigation highlighted that buckwheat flour particle sizes and addition levels in wheat flour determined remarkable changes in WF-buckwheat fractions (BF) proximate composition, dough rheology, and bread quality parameters
The chemical composition of composite WF–BF was improved regarding protein content, only when replaced with medium PS, and the fats and ash content raised with the increase for all BF fraction addition levels

Summary

Introduction

The development of a nutrition culture increases the consumption of healthy foods, which leads to continuous research to discover new innovative ingredients that can confer functional properties. That is why many studies focus on the nutritional improvement of this product by incorporating various raw materials, with a positive impact on consumer health One of these is a pseudocereal, buckwheat, that has recently attracted attention as a novel material in functional food formulations because of its outstanding health properties [1,2]. The kinetics of protein cross-linking depends on their structure and the availability of lysine and glutamine residues, so to achieve a good result it is necessary to provide a substrate rich in these amino acids Buckwheat flour fulfills this requirement [13,14,15]. Buckwheat flour has negative effects on dough due to the absence of gluten proteins that form the structure, resulting in poor dough strength. For the right preparation and storage of bakery products, it is important to know the rheological, thermal, and other functional properties of dough and bread

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