No abstract

Buckwheat is a plant with high sustainable potential. The sustainable agronomical potential is demonstrated by a very long and continuously cultivation, especially in Asia and Eastern Europe. Buckwheat could be found in a high number of traditional recipes and contribute to the health of populations through theirs high content of fibres, high quality proteins and many functional ingredients as antioxidants. In Romania buckwheat it is consumed in reduced quantity but could be used to formulate some functional food which could contribute to the population’s health and baking industry sustainability. We investigated the effects of replacement of wheat flour with 10%, 20% and 30% buckwheat flour. We evaluated the rheology and bread characteristics. At low level of wheat flour replacement positive effects could be observed but at 30% replacement of wheat flour the dough rheology and bread characteristics were severely affected. The taste and specific volume were most affected. We consider that buckwheat has a real potential to be use in the formulation of functional food and is a sustainable ingredient for bread baking.

The arabinoxylans play and the xylanases play an important role breadmaking. For a better selection of xylanases, it is necessary to understand how they work in breadmaking. At the same activity, the xylanases have different effect on dough rheology. The xylanases activity measured through birch xylan hydrolysis it is not correlated with extensographic effects. Weak but better correlations were observed when the xylanase activity was measured as the ability to decrease the viscosity of soluble wheat arabinoxylans solution.

Bread is largely consumed and could be used as a carrier for different nutrients. Fibers play an important role in human nutrition but the bread are depleted in this nutrient. For fibers, supplementation could be used different sources. The fibers needed to be tested before their use in breadmaking. This work investigates how some commercial fibers (Exafine, Apple AF12, Potato KF 200, Oat HF 200 and Wheat WF400) influence the rheology of dough at 10 and 15 % addition. All fibers increased the water absorption and development time because of competition for water between fibers and flour component. Product Apple AF12 deteriorates the dough rheology by dough stability reduction and increases the degree of softening. The cereal fibers increase the development time and stability of dough and decrease the degree of softening, the higher effects being observed for wheat WF200.

The use of sourdough in bread production lead to development of safe, healthy and more palatable product and also contribute to the sustainability of breadmaking through low demands for additives and preservatives. Sourdoughs type I were obtained with different flour: water ratio: 1:0.6; 1:1; 1:2 and 1:3 and different refreshment ratio 1:3 and 1:4. The sourdough were evaluated for theirs pH, Total Titratable Acidity (TTA), lactic and acetic contents, gas production power. The use of low water level induce a higher TTA and pH but the yield of acid production was more favourable for the sourdough with higher water content. The higher water content was favourable to formation of lactic acid and induced a better lactic: acetic acid ratio, 15.5 which was by far superior to the 6.5 ratio obtained in the driest dough. The more liquid sourdough had a better ability to produce gases. Flour : water ratio 1:2 are recommended to obtain high quality sourdough, with a better smell and taste, with a high yield, easy to handle and using relative low spaces. Refreshment ratio 1:4 delivery comparable results with 1:3 refreshment ratio and implies lower volumes for fermentations.