Oat–buckwheat breads – technological quality, staling and sensory properties

Abstract

The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.

Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour

“…The contents of water, ash, crude fat and protein in test group were significantly higher than those in the control and commercial groups, whereas the total starch content in the test group was lower. Similarly, a significant increase in the contents of ash and protein were found in bread made from tartary buckwheat (Wronkowska et al ., 2020). Total flavonoid and β‐glucan contents were also highest in the test group.…”

“…And because of the flavonoids in the coarse‐cereal glutinous rice cake, the colour was darker (Wang, 2016). Similarly, the addition of tartary buckwheat powder was found to reduce the brightness of bread (Wronkowska et al ., 2020). The values of a * and b * in the test group were significantly higher than those in the other two groups.…”