• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.664-670
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• 2007

This study was carried out to evaluate the effects of buckwheat powder on bread quality. Different breads were prepared with additions of 0%, 15%, 30%, and 45% buckwheat powder in place of wheat flour. The weights of the breads with buckwheat powder were in the range of 430.3 - 441.5 g, and the control was 421.3g. The volumes of the breads prepared with 15%, 30%, and 45% buckwheat powder were 2432.3 mL, 2219.3 mL, and 2090.8 mL, respectively. The water absorption rates of the breads with added buckwheat powder increased with the addition of buckwheat powder. Hardness increased with the addition of buckwheat powder, and was highest for the bread made with 45% buckwheat powder. The overall sensory quality of the buckwheat powder bread, which was tested by color and taste, was better than that of the control; specifically, the quality of the 30% buckwheat powder bread was the best.

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.493-502
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• 2009

The purpose of this study was to investigate the properties of baguettes containing buckwheat flour. Physical properties of the bread flour mixed with buckwheat flour were tested by rapid visco analyzer(RVA), farinogram, and alveogram. Water activity of baguettes were measured and their properties were tested by rheometer. As the amount of buckwheat flour increased the peak viscosity and the holding strength were decreased, but the set back value was increased. Therefore, buckwheat flour prevented the gelatinization process. As the amount of buckwheat flour increased, the consistency and water absorption were increased, but development and stability were lower than the control. The bread flour containing high amount of buckwheat flour resulted in less breakdown and low farinogram quality number. As the amount of buckwheat flour was increased, Pmax, L, G, and W values were decreased on alveogram. The water activity and the springness of all samples were decreased during the storage, but the hardness was increased, especially after two days of storage. The sensory properties of baguette containing 10% buckwheat flour had the best scores.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.6-13
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• 1999

The quality of the buckwheat bread made with previously heated ($55^{\circ}C$) and cooled buckwheat flour 0dough with the addition of ascorbic acid(AA) or/and sodium stearoyl lactylate(SSL) was evaluated . With heat treatemtn , handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased . The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs.Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous network whereas unheated dough was discontinuous . The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat breadwheat bread dough is related to the improved loaf volume and crumb grain without dough stickness.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.219-226
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• 2007

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.168-176
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• 1998

The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.