Nutritional properties and amino acid profile of buckwheat bread.

Autor: Kowalski S; Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland., Mikulec A; State Higher Vocational School in Nowy Sacz, ul. Staszica 1, 33-300 Nowy Sacz, Poland., Mickowska B; Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland., Buksa K; Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Aug; Vol. 59 (8), pp. 3020-3030. Date of Electronic Publication: 2022 Jun 25.
DOI: 10.1007/s13197-022-05518-w
Abstrakt: 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%.
Competing Interests: Conflict of interestwe declare no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2022.)
Databáze: MEDLINE
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