Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread

Erdi Eren and Murat Reis Akkaya
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Erdi Eren: Gastronomy and Culinary Arts, Faculty of Art and Design, Alanya University, Antalya, Türkiye
Murat Reis Akkaya: Food Engineering, Faculty of Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Türkiye

Czech Journal of Food Sciences, 2024, vol. 42, issue 3, 216-223

Abstract: This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control samples. Buckwheat addition caused an increase in volatile components such as phenylethanol and benzylalcohol. As a result of sensory analysis, using buckwheat as flour and groat positively affected breadmaking. Considering the samples' nutritional and sensory properties, the combination in which 20% buckwheat flour is added to the white bread formulation is the most appropriate use.

Keywords: pseudocereals; bakery products; volatile compounds; fortified bread (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:36-2024-cjfs

DOI: 10.17221/36/2024-CJFS

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