INFLUENCE OF BUCKWHEAT FLOUR ON THE DOUGH RHEOLOGY AND SENSORY PROPERTIES OF WHEAT BREAD.

Farinograph and extensograph properties were determined in the prepared mixtures in which wheat flour was partially replaced with 15%, 30% and 40% of buckwheat flour. Wheat flour was used for comparison of results. The results showed that the increase of buckwheat flour up to 40% increases water absorption, development time and dough stability. Add 40% buckwheat flour significantly reduces the amount of wet gluten, which affects the decrease in resistance (from 380 to 280 EU) and extensibility of dough (from 125 to 71 mm). The ratio of 15% of buckwheat flour did not significantly affect the rheological properties. The dough for bread making was prepared from a mixture of wheat and buckwheat flour with the addition of salt, yeast and water. The control sample was prepared from wheat flour without the addition of buckwheat flour. Sensory evaluation of bread was conducted by a scoring method, by five assessors who evaluated the following sensory properties: external appearance, appearance of crumb, taste and flavour of crust and crumb. Given the proportion of buckwheat flour, the highest sensory evaluation was given to the bread with 15% buckwheat flour. Compared with wheat bread, sensory evaluation indicated change in color of bread with 15% of buckwheat flour, while the taste of bread was not changed in a negative sense to the replacement of 40%. Based on the results, we can conclude that it is possible to produce quality and acceptable bread for consumers by the replacement of wheat flour with buckwheat flour up to 30%. [ABSTRACT FROM AUTHOR]