Autors: Nakov, G. N., Temkov, M., Damyanova, S., Ivanova, S.
Title: The Effect of Whole Buckwheat Flour Addition on Physico-Chemical Characteristics, Biological Active Compounds and Fatty Acids Profile of Breads
Keywords: buckwheat, breads, cereals, composite flours, functional foo

Abstract: To evaluate the impact of fortification of the wheat bread with whole buckwheat flour on chemical characteristics, bioactive components and fatty acids, six types of breads with different whole-grain buckwheat flour concentration (0, 10, 20, 30, 40 and 50) were prepared. The breads made with whole buckwheat flour had inferior physical characteristics in comparison to the bread made solemnly with wheat flour that was taken as a reference sample. The quantities of ash (1.66 g/100g), fats (3.42 g/100g), proteins (16.23 g/100g), total fibers (soluble and insoluble) (80.0318.95 g/100g dry matter), total polyphenols (13.24 g GAE/100g DM) and antioxidant activity increased with the increment of the added content of whole buckwheat flour up to 50%WBF, whereas the quantity of carbohydrates was decreased.

References

    Issue

    AGRICULTURAL FOOD ENGINEERING, vol. 15(64), issue 2, pp. 161-176, 2022, Romania, BULLETIN OF THE TRANSILVANIA UNIVERSITY OF BRASOV SERIES II, https://doi.org/10.31926/but.fwiafe.2022.15.64.2.12

    Copyright Bulletin of theTransilvania University of Brasov Series II: Forestry • Wood Industry • Agricultural Food Engineering

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