Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

Buckwheat flour is a pseudocereal that can be used to improve the nutritional value of staple food, such as bread. However, substituting wheat flour can be challenging due to potential loss of the final product's technological quality. Therefore, understanding the influence of buckwheat inclusion level on dough rheology and bread quality is essential. This study evaluated the effect of wheat flour substituted by buckwheat flour on dough rheology and bread quality over the staling process. Wheat flour was replaced by 0%, 10%, 20% and 30% of buckwheat flour and the resulting dough mixing properties, viscosity profile, gel texture, rheology behaviour and extensibility properties were analysed. Internal bread structure (C-Cell and confocal microscopy), specific volume, density and crumb texture profile were also assessed. The increase in buckwheat level gradually decreased flour water absorption (p < 0.05), dough stability and development time, with increased gluten weakening as evidenced by decreased C2 values (protein strength) of Mixolab. As a result, the dough was less resistant to extension, with decreased extensibility. The highest viscosity profile of the starch paste was observed with 30% buckwheat inclusion level, which may lead to faster bread staling process. A solid-like and elastic behaviour was observed in the rheology evaluation, suggesting an interaction between fibre and starch from buckwheat with gluten proteins. Although changes in dough rheology occurred, the bread quality remained unchanged at levels of up to 20% buckwheat level (p > 0.05), with similar specific volume, density, internal structure and texture profile compared to the control bread (0% buckwheat). In conclusion, buckwheat was found to be a viable wheat flour substitute with only minimal changes in dough behaviour and maintenance of bread technological quality, while enhancing the nutritional profile by increasing fibre content and total essential amino acid.