STUDY REGARDING THE POSSIBILITIES TO OBTAIN FUNCTIONAL FOOD FROM WHEAT FLOUR: BREAD WITH EXOGENOUS BUCKWHEAT ADDITION

Gabriela CONSTANTINESCU (POP), Adriana DABIJA, Amelia BUCULEI

Abstract

This paper presents the beneficial role of the addition of buckwheat in bakery products. It highlights aspects of buckwheat as food and drug use and possible use as a flour or buckwheat groats in bakery products. The research paper presented to obtain bread with added buckwheat flour The purpose of the bread samples were made several mixtures of wheat flour with different proportions of buckwheat flour (5%, 10%, 15%), after the flour samples were subjected to laboratory testing where absorption and wet gluten were seen in the difference in the behavior of the flour mixture. Also, it was made determination of technological properties through Alveograph curves, in order to make recommendation for different usages. In the laboratory control sample and the samples under study were made with the same formulation and the same treatment technology. Once made bread samples were also subjected samples of flour mixture, followed study tests the core porosity and elasticity and also to check the acidity during the technological process of hygienically. bread made with buckwheat flour 5% is the bread with the best organoleptic properties and physico-chemical. Bread is a normal appearance, glossy shell, corresponding smell, taste sweet. The core is uniform with a very good elasticity, optimal porosity and acidity normal bread so obtained can be considered a very good bread.

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