Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties

Abstract

In this paper, the rheological properties and lipids composition with an emphasis on acylglycerols and fatty acids composition of dough with various portions of buckwheat flour (BWF) are investigated. The results show lipids from wheat–buckwheat flour mixture has higher ratio of total unsaturated to saturated fatty acids content (3.77–4.78 g/100 g) than those of wheat flour only (3.71 g/100 g). The value of dough water absorption (WA), development time (DT), dough stability (DSt), gelatinization temperature (Tmax) and maximal pasta viscosity (ηmax) increases when content of free fatty (FFA) acids increases, i.e. when buckwheat flour portion in flour mixtures increases, so FFA content has a proper influence on these dough properties. Dough with buckwheat flour has higher WA (54.3–56.0 ml/100 g), Tmax (82.0–84.1 °C) and ηmax (630–860 AU), longer Dst (0.7–4.6 min) and lower Dsf (82–90 FU) than dough with wheat flour only, whose appropriate values are 54.3 ml/100 g, 81.2 °C, 480 AU, 0.3 min and 90 FU, respectively. So, the flour mixture with buckwheat flour of at least 5 g/100 g can be considered good quality flour.