Chemical, Rheological, and Sensorial Properties of Baladi Bread Supplemented with Buckwheat Flour Produced in Egypt.

Abstract

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. Meanwhile, HWF was higher in total carbohydrates. Water absorption, arrival time, dough-development time, mixing tolerance index and dough weakening were significantly increased, however dough-stability was decreased parallel with an increment of the WF substitution level using the FE and FT. The addition of FE and FT with HWF with increasing proportions from 10–30% decreased the Extensibility, Resistance to extension and energy of dough, while proportional number increased. Nutritional analysis revealed that the incorporation of either Fagopyrum species significantly boosted levels of protein, fat, fiber, and ash, while diminishing carbohydrate content. As for color attributes, the L* and b* values decreased as buckwheat supplementation increased. Sensory evaluations exhibited a downward trend for attributes such as taste, aroma, crust hue, crumb structure, bread shape, layer separation, and overall appearance with increasing buckwheat content. In summary, this research offers valuable insights into how locally sourced Egyptian buckwheat flours can be used to both fortify the nutritional profile and influence the rheological and sensory properties of Balady bread.