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Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular" /> <title>(PDF) Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread | Joanna Harasym - Academia.edu</title> <link rel="canonical" 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" /> <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(1732440160000); window.Aedu.timeDifference = new Date().getTime() - 1732440160000; </script> <script type="application/ld+json">{"@context":"https://schema.org","@type":"ScholarlyArticle","abstract":"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 \u0026amp;amp;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 \u0026amp;amp;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...","author":[{"@context":"https://schema.org","@type":"Person","name":"Joanna Harasym"}],"contributor":[],"dateCreated":"2024-01-08","dateModified":"2024-01-09","datePublished":null,"headline":"Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread","inLanguage":"en","keywords":["Food Science","Gluten","Foods","Dietary Fibre","Health benefits","Gluten Free"],"locationCreated":null,"publication":"Foods","publisher":{"@context":"https://schema.org","@type":"Organization","name":"MDPI AG"},"image":null,"thumbnailUrl":null,"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","sourceOrganization":[{"@context":"https://schema.org","@type":"EducationalOrganization","name":"ue-wroc"}]}</script><link rel="stylesheet" media="all" 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{"work":{"id":113201508,"created_at":"2024-01-08T23:55:49.290-08:00","from_world_paper_id":247821336,"updated_at":"2024-01-09T00:18:12.685-08:00","_data":{"abstract":"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 \u0026lt; 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 \u0026lt; 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...","publisher":"MDPI AG","publication_name":"Foods"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [13490659]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; 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":110223271,"attachmentType":"pdf"}"><img alt="First page of “Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/110223271/mini_magick20240109-1-4zjn7k.png?1704787009" /><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">Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread</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="13490659" href="https://ue-wroc.academia.edu/JoannaHarasym"><img alt="Profile image of Joanna Harasym" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/13490659/4382707/5086801/s65_joanna.harasym.jpg" />Joanna Harasym</a></div><p class="ds-work-card--detail ds2-5-body-sm">Foods</p><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">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-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":110223271,"attachmentType":"pdf","workUrl":"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"}">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":110223271,"attachmentType":"pdf","workUrl":"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="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="110223271" data-landing_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" 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="110709295" 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/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat">Quality Properties of a Gluten-Free Bread with Buckwheat</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="47753534" href="https://ufsc.academia.edu/AliciadeFrancisco">Alicia de Francisco</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Culinary Science &amp; Technology, 2017</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":"Quality Properties of a Gluten-Free Bread with Buckwheat","attachmentId":108442936,"attachmentType":"pdf","work_url":"https://www.academia.edu/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat","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/110709295/Quality_Properties_of_a_Gluten_Free_Bread_with_Buckwheat"><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. 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="{"location":"wsj-grid-card-download-pdf-modal","work_title":"IJERT-Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food","attachmentId":66254018,"attachmentType":"pdf","work_url":"https://www.academia.edu/46792659/IJERT_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/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="2" 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="3" 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="4" data-entity-id="94524754" 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/94524754/Insights_into_the_Potential_of_Buckwheat_Flour_Fractions_in_Wheat_Bread_Dough">Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough</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">Applied Sciences, 2022</p><p class="ds-related-work--abstract ds2-5-body-sm">Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L &gt; 300 μm, medium, 180 μm &lt; M &lt; 300 μm and small, S &lt; 180 μm) to substitute refined wheat flour at 0, 5, 10, 15, and 20% in wheat bread dough and to establish the optimal amount for each fraction. The results revealed significant changes during different bread-making stages and on the finished product. A decrease in falling number index, water absorption, starch gelatinization, elastic modulus, and bread hardness with increasing PS was observed. The increase of BF amount led to an increase in dough development time, speed of protein weakening, gel starch stability, alveograph ratio, rheofermentation properties, maximum creep-recovery compliance, and bread hardness. The optimal valu...</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":"Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough","attachmentId":96956525,"attachmentType":"pdf","work_url":"https://www.academia.edu/94524754/Insights_into_the_Potential_of_Buckwheat_Flour_Fractions_in_Wheat_Bread_Dough","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/94524754/Insights_into_the_Potential_of_Buckwheat_Flour_Fractions_in_Wheat_Bread_Dough"><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="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="6" data-entity-id="5474341" 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/5474341/Guidelines_for_buckwheat_enriched_bread">Guidelines for buckwheat enriched 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="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><p class="ds-related-work--abstract ds2-5-body-sm">Thermal analysis was used to check the role of the main components of buckwheat flour (polysaccharides and proteins) to assess guidelines for novel recipes for bread from wheat and buckwheat flour blends with improved nutritional properties. The structure-related poor protein quality, namely, the lack of network-forming links, severely limits the use of buckwheat flours in bread-making. Data from TG and DSC analysis indicate that the introduction of a de-hulling step in the buckwheat milling diagram and the addition of some buckwheat polysaccharide fractions, isolated from the buckwheat husk, that contribute to the formation of the crumb structure thanks to their effect on the phase separation driven by the thermodynamic incompatibility with wheat gluten proteins, allows one to tune opposite effects and obtain bread from de-hulled buckweat/wheat flour blends with alveolar distribution much close that of the wheat bread.</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":"Guidelines for buckwheat enriched bread","attachmentId":49278651,"attachmentType":"pdf","work_url":"https://www.academia.edu/5474341/Guidelines_for_buckwheat_enriched_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/5474341/Guidelines_for_buckwheat_enriched_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="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="8" data-entity-id="13345917" 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/13345917/Development_of_gluten_free_bread_using_tartary_buckwheat_and_chia_flour_rich_in_flavonoids_and_omega_3_fatty_acids_as_ingredients">Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients</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="32584718" href="https://independent.academia.edu/RominaMolinari">Romina Molinari</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry, 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":"Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients","attachmentId":45444557,"attachmentType":"pdf","work_url":"https://www.academia.edu/13345917/Development_of_gluten_free_bread_using_tartary_buckwheat_and_chia_flour_rich_in_flavonoids_and_omega_3_fatty_acids_as_ingredients","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/13345917/Development_of_gluten_free_bread_using_tartary_buckwheat_and_chia_flour_rich_in_flavonoids_and_omega_3_fatty_acids_as_ingredients"><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="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" 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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="94524744" 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/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-related-work-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><div 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