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(PDF) Textural properties of bread formulations based on buckwheat and rye flour | Stanislav Kráčmar - Academia.edu

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window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":107050940,"created_at":"2023-09-23T01:31:20.841-07:00","from_world_paper_id":240661235,"updated_at":"2024-11-22T20:43:10.208-08:00","_data":{"publisher":"Mendel University Press","grobid_abstract":"Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefi ts such as higher intake of fi bre which has a positive eff ect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures infl uenced by ratio of buckwheat and rye fl our. Eleven ratios of buckwheat-rye fl ours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specifi c volume and texture analyses 24 and 72 hours a er baking. The results were statistically evaluated and showed that rising amount of rye fl our in mixtures did not aff ect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specifi c volume of breads, no signifi cant diff erences were found. All texture parameters deteriorated with staling time.","publication_date":"2013,,","publication_name":"Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis","grobid_abstract_attachment_id":"105888092"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Textural properties of bread formulations based on buckwheat and rye flour","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [214717107]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loswp.appleClientId = 'edu.academia.applesignon';</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;swp-splash-paper-cover&quot;,&quot;attachmentId&quot;:105888092,&quot;attachmentType&quot;:&quot;pdf&quot;}"><img alt="First page of “Textural properties of bread formulations based on buckwheat and rye flour”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/105888092/mini_magick20230923-1-y6q0fy.png?1695457907" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/assets/single_work_splash/adobe.icon-574afd46eb6b03a77a153a647fb47e30546f9215c0ee6a25df597a779717f9ef.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Textural properties of bread formulations based on buckwheat and rye flour</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar"><img alt="Profile image of Stanislav Kráčmar" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/214717107/73374223/61854605/s65_stanislav.kr_mar.jpeg" />Stanislav Kráčmar</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2013, Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">8 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 107050940; 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The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Preparation and Quality Evaluation of Buckwheat Incorporated Bread&quot;,&quot;attachmentId&quot;:76385576,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="48501051" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread">The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="189762389" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="228097195" href="https://independent.academia.edu/SelimovicAmel">Amel Selimovic</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample) to 0.65 (mg GA/g d.m. sample), and antioxidant activity from 208.45 (µmol Fe 2+ /L extract) to 354.45 (µmol Fe 2+ /L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L) and whiteness index (WI) values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a) and yellowness (b) colour...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread&quot;,&quot;attachmentId&quot;:67080052,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="46792659" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food">IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="109571315" href="https://independent.academia.edu/IJERTORG">IJERT Journal</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Engineering Research and Technology (IJERT), 2013</p><p class="ds-related-work--abstract ds2-5-body-sm">https://www.ijert.org/studies-on-physico-chemical-characteristics-of-buckwheat-and-its-exploration-in-bread-as-functional-food https://www.ijert.org/research/studies-on-physico-chemical-characteristics-of-buckwheat-and-its-exploration-in-bread-as-functional-food-IJERTV2IS110163.pdf Aim of this work is to study the physic-chemical characteristics of buckwheat and its exploration in bread as functional food. Buckwheat flour addition into bread formulation had considerable effects on physico chemical and sensory properties of bread. It can be finally concluded that the addition of buckwheat flour in refined wheat flour up to a level of 10 per cent in bread yielded a good quality product improving their physical characteristics, nutritional and mineral composition as compared to control bread with slight reduction in sensory attributes but found to be overall acceptable. Hence, development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from degenerative diseases. More studies should be conducted to investigate the possibility of using BWF as an ingredient in other food products in order to increase applications of such value-added food ingredient.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food&quot;,&quot;attachmentId&quot;:66254018,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="94524744" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/94524744/Influence_of_Buckwheat_Seed_Fractions_on_Dough_and_Baking_Performance_of_Wheat_Bread">Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="230602787" href="https://usv.academia.edu/SilviaMironeasa">Silvia Mironeasa</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Agronomy, 2022</p><p class="ds-related-work--abstract ds2-5-body-sm">The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread&quot;,&quot;attachmentId&quot;:96956519,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/94524744/Influence_of_Buckwheat_Seed_Fractions_on_Dough_and_Baking_Performance_of_Wheat_Bread&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/94524744/Influence_of_Buckwheat_Seed_Fractions_on_Dough_and_Baking_Performance_of_Wheat_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="11008261" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/11008261/Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food">Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="26651301" href="https://independent.academia.edu/GaneshBhavsar">Ganesh Bhavsar</a></div><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food&quot;,&quot;attachmentId&quot;:36736664,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/11008261/Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/11008261/Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="74495903" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/74495903/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 Flours</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="161995728" href="https://independent.academia.edu/SonaGavurnikova">Sona Gavurnikova</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Agriculture, 2011</p><p class="ds-related-work--abstract ds2-5-body-sm">Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours The 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).</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours&quot;,&quot;attachmentId&quot;:82627763,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/74495903/Parameters_of_Wheat_Flour_Dough_and_Bread_Fortified_by_Buckwheat_and_Millet_Flours&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/74495903/Parameters_of_Wheat_Flour_Dough_and_Bread_Fortified_by_Buckwheat_and_Millet_Flours"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="76090555" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition">Study Regarding the Possibilities to Obtain Functional Food from Wheat Flour: Bread with Exogenous Buckwheat Addition</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="208413162" href="https://independent.academia.edu/GabrielaCONSTANTINESCU26">Gabriela CONSTANTINESCU</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2017</p><p class="ds-related-work--abstract ds2-5-body-sm">This paper presents the beneficial role of the addition of buckwheat in bakery products. It highlights aspects of buckwheat as food and drug use and possible use as a flour or buckwheat groats in bakery products. The research paper presented to obtain bread with added buckwheat flour The purpose of the bread samples were made several mixtures of wheat flour with different proportions of buckwheat flour (5%, 10%, 15%), after the flour samples were subjected to laboratory testing where absorption and wet gluten were seen in the difference in the behavior of the flour mixture. Also, it was made determination of technological properties through Alveograph curves, in order to make recommendation for different usages. In the laboratory control sample and the samples under study were made with the same formulation and the same treatment technology. Once made bread samples were also subjected samples of flour mixture, followed study tests the core porosity and elasticity and also to check t...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Study Regarding the Possibilities to Obtain Functional Food from Wheat Flour: Bread with Exogenous Buckwheat Addition&quot;,&quot;attachmentId&quot;:83769344,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="103830035" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/103830035/Incorporation_of_Buckwheat_Flour_at_Different_Particle_Sizes_and_Distinctive_Doses_in_Wheat_Flour_to_Manufacture_an_Improved_Wheat_Bread">Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="230602787" href="https://usv.academia.edu/SilviaMironeasa">Silvia Mironeasa</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><p class="ds-related-work--abstract ds2-5-body-sm">This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread quality. The optimal dose for each PS was established in a previous study. The highest value for protein, lipid, mineral, and amino acids was found in the optimal composite flour with medium PS, with significant differences between those with large and small PS. The addition of BF in WF at doses corresponding to each fraction provides optimum rheological properties, with the large and medium PS providing higher performance compared to the small one. The same tendency was observed for volume and texture parameters of bread made from optimal composite flours with medium and large PS, respectively, but the crust and crumb lightness presented lower values than bread with small PS. Regarding ...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread&quot;,&quot;attachmentId&quot;:103727478,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/103830035/Incorporation_of_Buckwheat_Flour_at_Different_Particle_Sizes_and_Distinctive_Doses_in_Wheat_Flour_to_Manufacture_an_Improved_Wheat_Bread&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/103830035/Incorporation_of_Buckwheat_Flour_at_Different_Particle_Sizes_and_Distinctive_Doses_in_Wheat_Flour_to_Manufacture_an_Improved_Wheat_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="95503998" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/95503998/Buckwheat_flour_fortified_bread">Buckwheat flour fortified bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="5739027" href="https://independent.academia.edu/TasnimFarzana">Tasnim Farzana</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Bangladesh Journal of Scientific and Industrial Research, 2019</p><p class="ds-related-work--abstract ds2-5-body-sm">This study was conducted to explore the possibility of substitution of wheat flour with 10%, 20%, 30%, 35% and 40% buckwheat (Fagopyrum esculentum) flour and to formulate bread with improved nutritional value along with acceptable nutritional and sensory attributes, and to compare with locally available breads. The results showed that the ash (0.80-1.21%), protein (10.11-16.23%), fat (4.88-5.85%), fiber (0.07-0.19%), energy (301-322 kcal/100g) and mineral contents were increased with the increasing content of buckwheat flour in the bread preparation. Physical characteristics were decreased with the increasing content of buckwheat flour. On sensory evaluation, bread formulated with 30% buckwheat flour was found acceptable. In comparison with locally available breads, 30% buckwheat flour substituted bread was found significantly higher in ash, protein, fiber and energy content. Based on these results, it can be concluded that bread prepared with 30% substitution of wheat flour with bu...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;Buckwheat flour fortified bread&quot;,&quot;attachmentId&quot;:97667969,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/95503998/Buckwheat_flour_fortified_bread&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/95503998/Buckwheat_flour_fortified_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="50490272" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/50490272/The_content_of_buckwheat_flour_in_wheat_bread">The content of buckwheat flour in wheat bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="19528817" href="https://independent.academia.edu/DjutaVujic">Djura Vujic</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Acta periodica technologica, 2014</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;wsj-grid-card-download-pdf-modal&quot;,&quot;work_title&quot;:&quot;The content of buckwheat flour in wheat bread&quot;,&quot;attachmentId&quot;:68456394,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;work_url&quot;:&quot;https://www.academia.edu/50490272/The_content_of_buckwheat_flour_in_wheat_bread&quot;,&quot;alternativeTracking&quot;:true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/50490272/The_content_of_buckwheat_flour_in_wheat_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;continue-reading-button--sticky-ctas&quot;,&quot;attachmentId&quot;:105888092,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;workUrl&quot;:null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{&quot;location&quot;:&quot;download-pdf-button--sticky-ctas&quot;,&quot;attachmentId&quot;:105888092,&quot;attachmentType&quot;:&quot;pdf&quot;,&quot;workUrl&quot;:null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_105888092" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="67898422" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/67898422/Comparative_Analysis_of_Selected_Physicochemical_and_Textural_Properties_of_Bread_Substitutes">Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="14233337" href="https://up-pl.academia.edu/WaldemarGustaw">Waldemar Gustaw</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2020</p><div 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