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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.","author":[{"@context":"https://schema.org","@type":"Person","name":"IJERT Journal"}],"contributor":[],"dateCreated":"2021-04-13","dateModified":"2021-04-13","datePublished":"2013-01-01","headline":"IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food","inLanguage":"en","keywords":["Engineering"],"locationCreated":null,"publication":"International Journal of Engineering Research and Technology (IJERT)","publisher":{"@context":"https://schema.org","@type":"Organization","name":null},"image":null,"thumbnailUrl":null,"url":"https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":null}]}</script><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/single_work_page/loswp-352e32ba4e89304dc0b4fa5b3952eef2198174c54cdb79066bc62e91c68a1a91.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/body-8d679e925718b5e8e4b18e9a4fab37f7eaa99e43386459376559080ac8f2856a.css" /><link rel="stylesheet" media="all" href="//a.academia-assets.com/assets/design_system/button-3cea6e0ad4715ed965c49bfb15dedfc632787b32ff6d8c3a474182b231146ab7.css" /><link rel="stylesheet" media="all" 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[{"id":66254018,"identifier":"Attachment_66254018","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":46792659,"created_at":"2021-04-13T01:13:38.123-07:00","from_world_paper_id":null,"updated_at":"2021-12-13T22:02:07.342-08:00","_data":{"abstract":"https://www.ijert.org/studies-on-physico-chemical-characteristics-of-buckwheat-and-its-exploration-in-bread-as-functional-food\n\nhttps://www.ijert.org/research/studies-on-physico-chemical-characteristics-of-buckwheat-and-its-exploration-in-bread-as-functional-food-IJERTV2IS110163.pdf\n\nAim 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.","publication_date":"2013,,","publication_name":"International Journal of Engineering Research and Technology (IJERT)"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [109571315]; 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="{"location":"swp-splash-paper-cover","attachmentId":66254018,"attachmentType":"pdf"}"><img alt="First page of “IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/66254018/mini_magick20210413-1557-1w5x3mk.png?1618304203" /><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">IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food</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="109571315" href="https://independent.academia.edu/IJERTORG"><img alt="Profile image of IJERT Journal" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/109571315/46811946/36059547/s65_ijert.journal.png" />IJERT Journal</a></div><p class="ds-work-card--detail ds2-5-body-sm">2013, International Journal of Engineering Research and Technology (IJERT)</p><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">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-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":66254018,"attachmentType":"pdf","workUrl":"https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":66254018,"attachmentType":"pdf","workUrl":"https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div></div><div data-auto_select="false" data-client_id="331998490334-rsn3chp12mbkiqhl6e7lu2q0mlbu0f1b" data-doc_id="66254018" data-landing_url="https://www.academia.edu/46792659/IJERT_Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food","attachmentId":36736664,"attachmentType":"pdf","work_url":"https://www.academia.edu/11008261/Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food","alternativeTracking":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="1" 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Study Regarding the Possibilities to Obtain Functional Food from Wheat Flour: Bread with Exogenous Buckwheat Addition","attachmentId":83769344,"attachmentType":"pdf","work_url":"https://www.academia.edu/76090555/Study_Regarding_the_Possibilities_to_Obtain_Functional_Food_from_Wheat_Flour_Bread_with_Exogenous_Buckwheat_Addition","alternativeTracking":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="2" data-entity-id="64276769" 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/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread">Preparation and Quality Evaluation of Buckwheat Incorporated 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="35236547" href="https://independent.academia.edu/GhimireArjun">Arjun Ghimire</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Nutrition and Food Processing</p><p class="ds-related-work--abstract ds2-5-body-sm">This study aimed to optimize buckwheat flour in bread. 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Preparation and Quality Evaluation of Buckwheat Incorporated Bread","attachmentId":76385576,"attachmentType":"pdf","work_url":"https://www.academia.edu/64276769/Preparation_and_Quality_Evaluation_of_Buckwheat_Incorporated_Bread","alternativeTracking":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="3" 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread","attachmentId":67080052,"attachmentType":"pdf","work_url":"https://www.academia.edu/48501051/The_effect_of_baking_temperature_and_buckwheat_flour_addition_on_the_selected_properties_of_wheat_bread","alternativeTracking":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="4" data-entity-id="26852625" 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/26852625/Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea">Study of Functional Property of Bread Based on Buckwheat and Green Tea</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="1266088" href="https://nccbba.academia.edu/krishnarai">krishna rai</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="7833549" href="https://nepjol.academia.edu/PravinOjha">Pravin Ojha</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science and Technology Nepal, 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Study of Functional Property of Bread Based on Buckwheat and Green Tea","attachmentId":47123553,"attachmentType":"pdf","work_url":"https://www.academia.edu/26852625/Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea","alternativeTracking":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/26852625/Study_of_Functional_Property_of_Bread_Based_on_Buckwheat_and_Green_Tea"><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="25062868" 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/25062868/Buckwheat_Enriched_Bread_Production_and_its_Nutritional_Benefits">Buckwheat-Enriched Bread Production and its Nutritional Benefits</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="46886295" href="https://independent.academia.edu/GlobalScienceBooks">Global Science Books</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Buckwheat wholegrain flour was added to wheat flour at 10, 20, 30, 40 and 50% (dry weight) to evaluate the technological, organoleptic and nutritional propoerties of the enriched bread. The bread that was produced was generally acceptable when up to 30% buckwheat was added to wheat flour. Regarding the technological quality, an increase in the level of buckwheat led to a decrease of the extensograph energy, resistance, extensibility as well as the ratio number (rheological parameters). Loaves prepared with buckwheat were of lower quality, negatively influencing loaf volume, specific volume, and bulk productivity of the bakery products. From a nutritional point of view, various nutritional parameters, such as rutin content and macro and microelements were determined and compared in the enriched and control bread. The elements which were quantitatively determined (zinc, copper, manganese, nickel) are important biogenic elements. The contents of these elements in bread to which 50% buckwheat was added were significantly higher than in the control wheat bread (from 115% for Mg to 338% for Ni). The rutin content in the bread increased as the amount of buckwheat increased from 14.1 mg.kg-1 DM (10% buckwheat) to 48.9 mg.kg-1 DM (50% buckwheat). The daily consumption of buckwheat-enriched bread (30% buckwheat, 200 g bread, 3.8 g rutin) during the clinical study (four weeks/eight weeks) caused a significantly increase in the iron level in the blood of volunteers and significantly decreased the triglyceride, HDL cholesterol, creatinine, calcium and magnesium levels. The decrease in total cholesterol, urea and chloride levels were insignificantly.</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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Buckwheat-Enriched Bread Production and its Nutritional Benefits","attachmentId":45385139,"attachmentType":"pdf","work_url":"https://www.academia.edu/25062868/Buckwheat_Enriched_Bread_Production_and_its_Nutritional_Benefits","alternativeTracking":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/25062868/Buckwheat_Enriched_Bread_Production_and_its_Nutritional_Benefits"><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="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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Buckwheat flour fortified bread","attachmentId":97667969,"attachmentType":"pdf","work_url":"https://www.academia.edu/95503998/Buckwheat_flour_fortified_bread","alternativeTracking":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="7" 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread","attachmentId":96956519,"attachmentType":"pdf","work_url":"https://www.academia.edu/94524744/Influence_of_Buckwheat_Seed_Fractions_on_Dough_and_Baking_Performance_of_Wheat_Bread","alternativeTracking":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="8" 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The content of buckwheat flour in wheat bread","attachmentId":68456394,"attachmentType":"pdf","work_url":"https://www.academia.edu/50490272/The_content_of_buckwheat_flour_in_wheat_bread","alternativeTracking":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 class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="113201508" 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/113201508/Valorisation_of_Buckwheat_By_Product_as_a_Health_Promoting_Ingredient_Rich_in_Fibre_for_the_Formulation_of_Gluten_Free_Bread">Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free 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="13490659" href="https://ue-wroc.academia.edu/JoannaHarasym">Joanna Harasym</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><p class="ds-related-work--abstract ds2-5-body-sm">Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 μm; coarse, D50: 307 μm) in a gluten-free (GF) bread formulation. A significant (p &lt; 0.05) increase in the dough elastic modulus (G’) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027–3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p &lt; 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Brea...</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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread","attachmentId":110223271,"attachmentType":"pdf","work_url":"https://www.academia.edu/113201508/Valorisation_of_Buckwheat_By_Product_as_a_Health_Promoting_Ingredient_Rich_in_Fibre_for_the_Formulation_of_Gluten_Free_Bread","alternativeTracking":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/113201508/Valorisation_of_Buckwheat_By_Product_as_a_Health_Promoting_Ingredient_Rich_in_Fibre_for_the_Formulation_of_Gluten_Free_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="{"location":"continue-reading-button--sticky-ctas","attachmentId":66254018,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":66254018,"attachmentType":"pdf","workUrl":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_66254018" 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="5474341" 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/5474341/Guidelines_for_buckwheat_enriched_bread">Guidelines for buckwheat enriched bread</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="7692775" href="https://unimi.academia.edu/MarcoSignorelli">Marco Signorelli</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Thermal Analysis and Calorimetry, 2008</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link 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