Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough Original scientific paper
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In this work, the antioxidant properties of three types of flour (wheat, buckwheat and millet flour) and rheological properties of three types of dough were investigated: wheat flour dough, dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.% buckwheat flour and dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.% millet flour. Polyphenol content and antioxidant tests have shown that buckwheat flour is superior to wheat and millet flour. The antioxidant activity expressed by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity did not correlate with the content of polyphenols, which is a consequence of the presence of tannins and phytic acid in millet flour. Determination of rheological properties was performed by a universal dough characterizer. The substitution of wheat flour with buckwheat and millet flour leads to a weakening of the protein structure. Furthermore, the addition of buckwheat or millet flour reduces the rate of gelatinization and viscosity and has a positive effect on the reduction of retrogradation. The combination of these two types of flour with wheat flour can reduce the aging of bakery products.
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Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Grant numbers 451-03-68/2022-14/200287
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