Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Abstract

This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum (FT), to Hard Wheat Flour (HWF) 82% extraction at three levels (10%, 20%, and 30%). The chemical composition, rheological properties, color, sensory evaluation and stalling of the balady bread were determined. The chemical composition of raw materials revealed that FE was significantly (P ≤ 0.05) higher in protein and fat contents compared to HWF and FT. While FT was higher in fiber and ash contents. The findings show that a 30% replacement with FE or FT significantly enhances the bread's nutritional profile, notably increasing protein, fiber, ash, and moisture content. Rheological analysis revealed that FE and FT alter dough handling, with a notable improvement in dough stability and mixing tolerance at 30% FT. Sensory evaluation indicated acceptable qualities even at higher substitution levels, although 30% FE showed slight declines in certain attributes. Furthermore, bread supplemented with 30% FT demonstrated slower staling and potentially extended shelf life. These results highlight the potential of FE and FT as nutritional enhancers in bread formulations, with 30% FT emerging as the optimal replacement level for balancing nutritional benefits and sensory acceptance.

Assessment of the physicochemical profile of gluten-free flour and pasta products

“…The buckwheat flour contains a significantly higher amount of protein (11.9%), ash (1.54%), TA (8.4 °T), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour (p <0.01). A recent study reported that the flour from Fagopyrum esculentum and Fagopyrum tataricum buckwheat varieties also exhibited higher protein content (11.81-14.90%), ash (2.58-2.85%) and lower total carbohydrate (61.69-67.83%) compared to hard wheat flour [24]. It was shown that protein and ash content in buckwheat flour fractions increased in the order from internal to external fractions [25].…”