Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

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.

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

“…They play the most important role in absorbing and retaining water in dough. The amount of pentosans in buckwheat is higher than in wheat (Berghofer & Schoenlechner 2009;Drobot et al 2014;Wang & Zhang 2015). The higher retention capacity in sucrose solution (sucrose SRC) for buckwheat flour indicated a higher content of water-soluble pentosans in this flour.…”

Indicators of change in cultural heritage. Monograph

“…Glutelin was rich in histidine, threonine, valine, isoleucine, and leucine [Guao and Yao 2006]. According to Drobot et al [2014], about 80 percent of buckwheat protein comprises albumin and globulin. Cereals, in contrast, contain relatively higher levels of prolamins.…”

Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes

“…The buckwheat flour content had a significant negative effect on specific volume values for the xanthan gum added samples (Table 1b). In literature, there are various studies which reported the negative correlation between buckwheat flour concentration and specific volume of final product (Atalay et al 2013;Drobot et al 2014). The reason may be expounded by dilution of protein content of flour blend which is responsible for the matrix of the product structure.…”