Technology of functional bread using buckwheat flour

Abstract

Abstract Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered or extracted. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. One control sample and five test samples of bread were made. Control sample contains wheat flour, rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of buckwheat flour as well as wheat and rye flours. The content of buckwheat flour was calculated as a percentage of the total mass of flour according to the recipe. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. The average score for each indicator for each sample was not less than 4.5 points. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of buckwheat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. Content of nutrients in bread sample containing 15 % of buckwheat flour was calculated. Taking into account calculated content and daily intake of nutrients it can be concluded that obtained bread can be regarded as functional which provides the human body with iron.