Evaluation of the incorporation of different proportions of buckwheat flour (refined and whole grain) on the rheological behavior of wheat flour doughs

Abstract

Buckwheat (Fagopyrum esculentum Moench) is a pseudocereal that has shown an increase in its production and is receiving attention in research worldwide, due to its rich composition. Buckwheat does not contain gluten, but is a good source of carbohydrates and has proteins of high biological value, fibers and phenolic compounds in its composition. Phenolic compounds are known for presenting antioxidant activity and for having a positive effect against some diseases, such as some types of cancer and cardiovascular diseases. As bread is consumed daily by a great part of the population, it is an excellent means for the benefits of buckwheat to reach consumers. However, the development of bakery products with the incorporation of flours that do not contain gluten still presents great challenges. Rheological tests carried out on wheat flour can help to predict dough processing characteristics and final product quality, being of great value. Thus, the objective of this study is to evaluate the incorporation of different proportions of buckwheat flour (refined and whole grain) on the rheological behavior of wheat flour doughs. This project is linked to the PhD Project that is being developed by Lara Tatiane Geremias Ferreira Brites, who has a CAPES scholarship.