Abstract
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L > 300 μm, medium, 180 μm < M < 300 μm and small, S < 180 μm) to substitute refined wheat flour at 0, 5, 10, 15, and 20% in wheat bread dough and to establish the optimal amount for each fraction. The results revealed significant changes during different bread-making stages and on the finished product. A decrease in falling number index, water absorption, starch gelatinization, elastic modulus, and bread hardness with increasing PS was observed. The increase of BF amount led to an increase in dough development time, speed of protein weakening, gel starch stability, alveograph ratio, rheofermentation properties, maximum creep-recovery compliance, and bread hardness. The optimal values for falling number, mixing–heating–cooling dough parameters, dough biaxial extension, rheofermentation, storage and loss moduli, creep-recovery compliance, loaf volume, and bread hardness were obtained depending on PS based on the generation of predictive models. It was established that the best formulations, with respect to dough rheology and bread characteristics, included BF at 9.13% for large, 10.57% for medium, and 10.25% for small PS.
Highlights
Baking is a component of the market surrounding the demand for conventional food, in which the element of innovation is gradually taking over
The quadratic model adequately represents the data for falling number, water absorption, development time, speed protein weakening, starch gelatinization, hot starch stability, starch retrogradation, dough tenacity, dough extensibility, deformation energy, and alveograph ratio, explaining between 66 and 93% of the variation, whereas the twofactor interaction (2FI) model obtained for dough stability explained 51% of the variation (Table 2)
Water absorption increased with decreasing particle sizes (PS) and buckwheat flour (BF) addition level, which means that composite flours require a higher quantity of water to swell the starch and to achieve the optimum consistency
Summary
Baking is a component of the market surrounding the demand for conventional food, in which the element of innovation is gradually taking over. Bread is generally obtained from wheat flour, but over the course of the refining process, wheat flour loses valuable nutritional substances such as minerals, vitamins, and fibers, which are found mainly in the outer layers of the grain shell [1,2]. Many manufacturers are concentrating their efforts on improving the commercial quality of baking products, often to the detriment of their nutritional value. Various scientific research and innovation efforts have been directed towards the nutritional enrichment of refined wheat flour, especially by adding vegetables and pseudocereals [1]. One solution has been presented in the form of the use of different milling fractions of protein-rich flour, such as buckwheat flour. Buckwheat is a pseudocereal from the genus Fagopyrum containing three species
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