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The purpose of this study was to" /> <title>(PDF) Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns | Adriana Urcan - Academia.edu</title> <link rel="canonical" href="https://www.academia.edu/56163839/Influence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns" /> <script async src="https://www.googletagmanager.com/gtag/js?id=G-5VKX33P2DS"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-5VKX33P2DS', { cookie_domain: 'academia.edu', send_page_view: false, }); gtag('event', 'page_view', { 'controller': "single_work", 'action': "show", 'controller_action': 'single_work#show', 'logged_in': 'false', 'edge': 'unknown', // Send nil if there is no A/B test bucket, in case some records get logged // with missing data - that way we can distinguish between the two cases. // ab_test_bucket should be of the form <ab_test_name>:<bucket> 'ab_test_bucket': null, }) </script> <script> var $controller_name = 'single_work'; var $action_name = "show"; var $rails_env = 'production'; var $app_rev = '49879c2402910372f4abc62630a427bbe033d190'; var $domain = 'academia.edu'; var $app_host = "academia.edu"; var $asset_host = "academia-assets.com"; var $start_time = new Date().getTime(); var $recaptcha_key = "6LdxlRMTAAAAADnu_zyLhLg0YF9uACwz78shpjJB"; var $recaptcha_invisible_key = "6Lf3KHUUAAAAACggoMpmGJdQDtiyrjVlvGJ6BbAj"; var $disableClientRecordHit = false; </script> <script> window.require = { config: function() { return function() {} } } </script> <script> window.Aedu = window.Aedu || {}; window.Aedu.hit_data = null; window.Aedu.serverRenderTime = new Date(1732441977000); window.Aedu.timeDifference = new Date().getTime() - 1732441977000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional val...","author":[{"@context":"https://schema.org","@type":"Person","name":"Adriana Urcan"}],"contributor":[],"dateCreated":"2021-10-06","dateModified":"2022-06-01","datePublished":null,"headline":"Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns","inLanguage":"en","keywords":[],"locationCreated":null,"publication":"Applied Sciences","publisher":{"@context":"https://schema.org","@type":"Organization","name":"MDPI AG"},"image":null,"thumbnailUrl":null,"url":"https://www.academia.edu/56163839/Influence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":null}]}</script><link rel="stylesheet" media="all" 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"https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F56163839%2FInfluence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns%3Fauto%3Ddownload"; window.loswp.translateUrl = "https://www.academia.edu/login?post_login_redirect_url=https%3A%2F%2Fwww.academia.edu%2F56163839%2FInfluence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns%3Fshow_translation%3Dtrue"; window.loswp.previewableAttachments = [{"id":71684806,"identifier":"Attachment_71684806","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":56163839,"created_at":"2021-10-06T23:15:18.767-07:00","from_world_paper_id":177124364,"updated_at":"2021-10-07T20:40:40.303-07:00","_data":{"abstract":"In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional val...","publisher":"MDPI AG","publication_name":"Applied Sciences"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [129287754]; 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":71684806,"attachmentType":"pdf"}"><img alt="First page of “Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/71684806/mini_magick20211007-9672-sgj4bz.png?1633664456" /><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">Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns</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="129287754" href="https://independent.academia.edu/AdrianaUrcan"><img alt="Profile image of Adriana Urcan" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Adriana Urcan</a></div><p class="ds-work-card--detail ds2-5-body-sm">Applied Sciences</p><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional val...</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":71684806,"attachmentType":"pdf","workUrl":"https://www.academia.edu/56163839/Influence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns"}">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":71684806,"attachmentType":"pdf","workUrl":"https://www.academia.edu/56163839/Influence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns"}"><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="71684806" data-landing_url="https://www.academia.edu/56163839/Influence_of_Buckwheat_and_Buckwheat_Sprouts_Flours_on_the_Nutritional_and_Textural_Parameters_of_Wheat_Buns" 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="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="1" 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. 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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="4" 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="5" data-entity-id="25062871" 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/25062871/Antioxidant_Capacity_and_Sensory_Evaluation_of_Wheat_Bakery_Products_Supplemented_with_Buckwheat_and_Oat_Flour_and_Barley_D_Glucan">Antioxidant Capacity and Sensory Evaluation of Wheat Bakery Products Supplemented with Buckwheat and Oat Flour and Barley -D-Glucan</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">Wheat (Tritium aestivum L.) is the most important cereal crop of world in terms of production and consumption. However, wheat is considered nutritionally poor and therefore we decided to supplement wheat flour with whole buckwheat flour (variety 'Špaþinská 1') and extruded oat flour (variety 'Avesta') in three different ratios: ratio of oat to buckwheat 1: 2 (15% addition), 1: 3 (20% addition) and 1: 4 (25% addition). Moreover, we tested the enrichment of bakery products with barley-D-glucan, important for its hypocholesterolemic and radical scavenging effects. Supplemented bakery products exhibited higher antioxidant capacity evaluated by ABTS (2,2'-azinobis-[3-ethylbenzthiazoline]-6-sulphonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl) tests, by EPR (electron paramagnetic resonance) spin trapping assay and-carotene bleaching method, in comparison to the control wheat product. Total phenolic compounds in four kinds of the representative bakery products were also analysed. The increased ratio of buckwheat flour in bakery products lead to a statistically significant increase in the content of phenolic compounds. Sensory characteristics of suggested bakery products were determined by a panel of 14 judges who evaluated the form of products, crust colour, porosity, tackiness, colour and elasticity of crumb, odour, taste and overall acceptability. All tested characteristics were affected by the buckwheat and oat flour supplementation. The 15 and 20% addition improved positively the overall acceptability of studied products while the 25% addition showed no considerable improves.</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":"Antioxidant Capacity and Sensory Evaluation of Wheat Bakery Products Supplemented with Buckwheat and Oat Flour and Barley -D-Glucan","attachmentId":45385143,"attachmentType":"pdf","work_url":"https://www.academia.edu/25062871/Antioxidant_Capacity_and_Sensory_Evaluation_of_Wheat_Bakery_Products_Supplemented_with_Buckwheat_and_Oat_Flour_and_Barley_D_Glucan","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/25062871/Antioxidant_Capacity_and_Sensory_Evaluation_of_Wheat_Bakery_Products_Supplemented_with_Buckwheat_and_Oat_Flour_and_Barley_D_Glucan"><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="97618524" 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/97618524/Characterization_of_cookies_made_from_wheat_flour_blended_with_buckwheat_flour_and_effect_on_antioxidant_properties">Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties</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="243760750" href="https://independent.academia.edu/MudasirAhmad97">Mudasir Ahmad</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science and Technology, 2015</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":"Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties","attachmentId":99191391,"attachmentType":"pdf","work_url":"https://www.academia.edu/97618524/Characterization_of_cookies_made_from_wheat_flour_blended_with_buckwheat_flour_and_effect_on_antioxidant_properties","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/97618524/Characterization_of_cookies_made_from_wheat_flour_blended_with_buckwheat_flour_and_effect_on_antioxidant_properties"><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="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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours","attachmentId":82627763,"attachmentType":"pdf","work_url":"https://www.academia.edu/74495903/Parameters_of_Wheat_Flour_Dough_and_Bread_Fortified_by_Buckwheat_and_Millet_Flours","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/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="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="70554668" 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/70554668/Studies_regarding_the_obtaining_and_sensory_analysis_of_gluten_free_muffins_with_buckwheat_flour_addition">Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour 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="146724417" href="https://usab-tm.academia.edu/DANIELASTOIN">DANIELA STOIN</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2015</p><p class="ds-related-work--abstract ds2-5-body-sm">The celiac disease or gluten sensitive enteropathy is an autoimmune disorder, that affects the small intestine which can not metabolize gluten. Since celiac disease affects approximately 1% of world’s population, the demand for gluten free products is constantly increasing and manufacturing bakery products from cereals, without harming these people is a great challenge for bakers nowadays. Starting from these considerations, this paper, part of a more complex study, aims the obtaining of some gluten free muffins based on rice flour, with high nutritional value, by adding buckwheat flour in different amounts and the influence of buckwheat flour on the final product. Gluten free muffins were prepared by the same recipe, in three trials, in which rice flour and buckwheat flour varied: T1RF:BWF(90:10), T2RF:BWF(80:20), T3RF:BWF(70:30). A blank sample of the gluten free muffins was prepared by using only rice flour as basis. It was concluded that, the optimum amount of buckwheat flour ad...</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":"Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition","attachmentId":80258595,"attachmentType":"pdf","work_url":"https://www.academia.edu/70554668/Studies_regarding_the_obtaining_and_sensory_analysis_of_gluten_free_muffins_with_buckwheat_flour_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/70554668/Studies_regarding_the_obtaining_and_sensory_analysis_of_gluten_free_muffins_with_buckwheat_flour_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></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":71684806,"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":71684806,"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_71684806" 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. 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