PRELIMINARY STUDIES CONCERNING THE INFLUENCE OF BUCKWHEAT FLOUR ON THE QUALITY OF WHITE WHEAT BREAD
VASILICA-ALISA ARUŞ 1, ANA-MARIA GEORGESCU 1*, NICOLETA PLATON 1*, ANA-MARIA ROȘU 1, GABRIELA MUNTIANU 1, ALIN CRISTIAN TEUȘDEA 2, NICOLETA VARTOLOMEI 3, ILEANA-DENISA NISTOR 1 1. ”Vasile Alecsandri” University of Bacău, Faculty of Engineering, Department of Chemical and Food Engineering, Catalysis and Microporous Materials Laboratory, 157 Calea Mărăşeşti Street, 600115, Bacău, Romania
2. University of Oradea, Faculty of Environmental Protection, 26 Gen. Magheru St., 410048 Oradea, Romania
3. Technological High School of Targu Ocna, Nicolae Arnabanas, 1-3, Targu Ocna, Bacau
* Corresponding authors: ana.georgescu@ub.ro, nicoleta.platon@ub.ro
Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bakery provide multiple health benefits (constipation, reducing cholesterol, obesity, reducing hypertension, cancer prevention, maintaining the optimal level of glycemic index). In the present paper, the effects of replacement of wheat white flour with whole buckwheat flour (0 to 12.5 %) on the sensory and physico-chemical properties of bread samples were investigated. The buckwheat flour had influenced positively the quality of white bread, the proportion of 10 % buckwheat flour showing better properties.
