Addition Of Buckwheat Research Articles

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet FloursThe composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory points of view, baked breads with the addition of buckwheat were accepted up to the addition of 20% and breads with millet up to 5% (even though taste and flavour were accepted up to 15% addition).

Influence of natural additives on protein complex of bread

The study focuses on researching the influence of natural additives on certain technological characteristics of mixtures used for bread production, more particularly the influence of N substances in used raw material on selected qualitative parameters of bread. The blends for bread production to be analysed were prepared by mixing wheat flour with an addition of oat, buckwheat, lentil and chickpea wholegrain flour in different portions (10, 20, 30, 40 and 50 %). The experiment showed that the addition of natural additives worsened the protein complex of the blends used in bread production (worsening also qualitative parameters known as product volume). The loaves prepared with an addition of buckwheat, oat, lentil and chickpea were evaluated to be of a lesser quality from a technological viewpoint when compared with pure wheat loaves. The lower content of gluten forming proteins and the generally changed protein composition of blends due to additives caused a lower percentage of wet gluten content, its lower extensibility and swelling capacity. The sedimentation value (Zeleny index) decreased proportionally with the increase of addition until the level was unsatisfactory for raw material intended for bakery purposes. The N content in experimental loaves was higher than in the reference loaves and it increased according to the selected additive and its portion in the blend (more with the addition of lentil and chickpea, less in case of buckwheat and oat) which is considered as positive from a nutritional point of view. But from the technological point of view the additives did not show any positive influence and caused a lower loaf bread volume. The most significant decrease of the loaf bread volume was found with the addition of 50 % of buckwheat (- 45.6 %). Better results were obtained with a lower portion of the additive: loaf with an addition of 30 % of chickpea (volume decreased by 12.8 %) > loaf with an addition of 30 % of lentil (volume decreased by 8.7 %) > loaf with an addition of 10 % of oat (volume decreased by 14.3 %) > loaf with an addition of 10 % of buckwheat (volume decreased by 22.7 %). Such products can be considered as technologically good or at least satisfactory. To increase the volume of bread loaves, 3 % of vital wheat gluten was added to blends mixed with a portion of 30 % and 50 % of additives. The results were not adequate however. The only exception was buckwheat, where the loaf volume was satisfactory despite the addition of 30 %.

Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status

The goal of this study is the evaluation of enriched bread prepared with an addition of buckwheat as a source of biologically active components in nutrition. Experimental pastry was baked using buckwheat wholegrain flour blended with wheat flour in different portions (10%, 20%, 30%, 40% and 50%) in order to observe the influence of buckwheat addition on dough processing and the quality of the final baked products. Taking into account the overall acceptability rating, it was concluded that bread with an addition of up to 30% of buckwheat could be baked with satisfactory evaluation results. The content of rutin in loaves in a consumable form prepared with a buckwheat addition varied between 7.76 mg/kg and 26.90 mg/kg. The clinical study which followed the baking experiment was based on the consumption of enriched bread (30% buckwheat, between 34.7 mg/kg and 38.2 mg/kg rutin content in dry matter) by a group of volunteers during a period of four weeks. The results approved the increase of the total antioxidant status thanks to the buckwheat enriched bread consumption from the value of 1.135 ± 0.066 mmol/dm<sup>3</sup> at the beginning of the study to 1.46 ± 0.083 mmol/dm<sup>3</sup> at the end of the study, i.e. significant differences.

The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

The antioxidant activity of bread enriched in an extract from the green parts of buckwheat plant (TBF – Tartary buckwheat flavones) was determined. The bread's quality was slightly decreased when 2.5% TBF was added; however, with an addition of 5% TBF caused a high decrease in the bread's quality. Despite the digestion stage, the content of total phenolic compounds were the lowest in the case of the samples from the control bread (without buckwheat addition). Despite the kinds of bread, the lowest content of total phenolics and flavonoids and the highest phenolic acids content were detected in the fluids after simulated saliva digestion. Despite the digestion stage, the highest antiradical activity, reducing power and ability to inhibition of lipid peroxidation was observed in the samples with a 5% TBF addition. The free radical scavenging activity grew along with the increase of buckwheat preparate addition and in the progress of the in vitro digestion. The maximum of reducing and chelating power in the control sample were observed after simulated saliva digestion, whereas in the case of bread with the TBF addition the highest reducing power was observed after simulated gastric digestion, and maximum of chelating power – after simulated intestinal digestion.

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition of buckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared with that of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakage susceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time (OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggest that the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colour changes with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina, while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of the CTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently.