RESEARCH ARTICLE
Physicochemical properties of buckwheat flours and their influence on focaccia bread quality
Elizabeth Nalbandian,
Elisa Karkle,
Girish M. Ganjyal,
Elizabeth Nalbandian
School of Food Science, Washington State University, Pullman, Washington, USA
Search for more papers by this authorElisa Karkle
Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Search for more papers by this authorCorresponding Author
Girish M. Ganjyal
School of Food Science, Washington State University, Pullman, Washington, USA
Correspondence Girish M. Ganjyal, School of Food Science, Washington State University, PO Box 646376, Pullman, WA 99164-6376, USA.
Email: [email protected]
Search for more papers by this authorElizabeth Nalbandian,
Elisa Karkle,
Girish M. Ganjyal,
Elizabeth Nalbandian
School of Food Science, Washington State University, Pullman, Washington, USA
Search for more papers by this authorElisa Karkle
Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
Search for more papers by this authorCorresponding Author
Girish M. Ganjyal
School of Food Science, Washington State University, Pullman, Washington, USA
Correspondence Girish M. Ganjyal, School of Food Science, Washington State University, PO Box 646376, Pullman, WA 99164-6376, USA.
Email: [email protected]
Search for more papers by this authorAbstract
Background and Objectives
The effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.
Findings
The flours showed differences in protein content; the WBK was high in fiber, while the DBK was composed mainly of starch. The peak time in the mixograph increased, and the height at peak time decreased as the buckwheat substitution rate increased. Gluten dilution partially explains these results. The specific volume of the focaccia decreased with 50% and 75% substitution rates of WBF, possibly attributable to fiber particles limiting the expansion of gas cells in the bread. The number of such cells, measured by the C-cell, increased and cell diameters decreased as the buckwheat substitution levels increased. These trends were also evident in the decrease in bread density.
Conclusions
Focaccia, with 25% WBK and 25% and 50% DBK, had acceptable quality attributes comparable to those of the control.
Significance and Novelty
This research furthers understanding of the functional behavior of buckwheat flour in baked products.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflict of interest.
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