The Effect of Whole Buckwheat Flour Addition on Physico-Chemical Characteristics, Biological Active Compounds and Fatty Acids Profile of Breads

Abstract

To evaluate the impact of fortification of the wheat bread with whole buckwheat flour on chemical characteristics, bioactive components and fatty acids, six types of bread with different whole-grain buckwheat flour concentrations (0, 10, 20, 30, 40, and 50) were prepared. The bread made with whole buckwheat flour had inferior physical characteristics in comparison to the bread made solemnly with wheat flour that was taken as a reference sample. The quantities of ash (1.66 g/100g), fats (3.42 g/100g), proteins (16.23 g/100g), total fibers (soluble and insoluble) (80.0318.95 g/100g dry matter), total polyphenols (13.24 g GAE/100g DM) and antioxidant activity increased with the increment of the added content of whole buckwheat flour up to 50%WBF, whereas the number of carbohydrates was decreased. The amount of total monounsaturated fatty acids also increased with subsequent higher concentrations of whole buckwheat flour in bread (39.01 g/100 g fats against 20.90 g/100 g fats for the control bread), the most prominent of which was oleic acid. The results lead to the conclusion that whole buckwheat fortified bread has better chemical and nutritional characteristics than wheat bread. The sensory evaluation test ranked the one with 30% whole buckwheat flour as the most acceptable. The flour blend (wheat flour – buckwheat flour) can be included in the development of new innovative and high in nutrition products.