Acta Univ. Agric. Silvic. Mendelianae Brun. 2012, 60, 61-68

https://doi.org/10.11118/actaun201260050061
Published online 2013-07-24

Textural properties of bread formulations based on buckwheat and rye flour

Petra Dvořáková, Iva Burešová, Stanislav Kráčmar

Ústav technologie a mikrobiologie potravin, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 5555, 760 01 Zlín, Česká republika

Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye flour. Eleven ratios of buckwheat-rye flours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specific volume and texture analyses 24 and 72 hours after baking. The results were statistically evaluated and showed that rising amount of rye flour in mixtures did not affect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specific volume of breads, no significant differences were found. All texture parameters deteriorated with staling time.

References

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