ArticleJournal of food science and technology2022
Nutritional properties and amino acid profile of buckwheat bread.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours andMolecules (Basel, Switzerland) · 2026Article
- Biotechnological Potential ofBiotech (Basel (Switzerland)) · 2026Article
- Integration of Multi-Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads.Food science & nutrition · 2025Article
- Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough.Food chemistry: X · 2025Article
- Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed.Current research in food science · 2024Review
- Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
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Abstract
The effect of replacement of wheat flour with buckwheat flour at levels of 10, 20, 30, 40, and 50% on nutritional, texture, and physicochemical characteristics of bread was studied. Among others, parameters such as amino acid profile, antioxidant properties, and inositol phosphate content were determined. Amino acid score was calculated in order to evaluate the biological value of the bread protein. The breads with buckwheat flour were characterized by significantly lower whiteness of the crumb, compared to wheat bread. A positive effect of 10, 20, and 30% buckwheat flour content on the reduction of the crumb hardness, gumminess, chewiness was observed in comparison to other bread samples. A positive effect of buckwheat flour in the amount of 10-30% on the texture parameters and slowing down the process of bread staling was observed. The antioxidant properties and inositol phosphates increased with the share of buckwheat flour in the formula. A significant increase in protein was observed in bread from 20% share of buckwheat flour. The limiting amino acid of the protein of the tested flours and breads was lysine. For wheat bread, the amino acid score was 44.71% and for those with buckwheat flour it ranged from 45.67 to 75.38%.
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