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<p>This study aims to investigate the effects of different addition levels (10%-50%) of malted buckwheat flour (MBF) on dough rheological properties, steamed bread (SB) characteristics, protein traits, molecular stabilizing forces, as well as the content of bioactive compounds and in vitro antioxidant activity of SB. The results indicated that the addition of MBF significantly affected the dough properties and the quality of SB. The sample with 10% MBF exhibited a more balanced set of properties, with 30% established as the threshold beyond which product quality severely deteriorated. MBF incorporation modified dough rheological properties, increasing the storage modulus (G′), loss modulus (G″), loss tangent (tan δ), influenced gluten content, altered intermolecular interactions, and changed SDS-PAGE protein banding. Most notably, supplementation with 30% MBF significantly enhanced bioactivity properties, increasing the total phenol and flavonoid contents by 1.89- and 4.45-fold, respectively, and antioxidant activity (assessed using DPPH·, ABTS<sup>·+</sup> and FRAP methods) showing substantial improvement versus the control. These results demonstrate that MBF can be effectively utilized to produce SB with enhanced functionality and acceptable technological quality.</p>

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Effects of malted buckwheat addition level on wheat dough rheology and steamed bread quality

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Xinran Song,
  • Hengrui Zhang,
  • Jinshu Yang,
  • Pinxiang Wang,
  • Y. D. Song

摘要

This study aims to investigate the effects of different addition levels (10%-50%) of malted buckwheat flour (MBF) on dough rheological properties, steamed bread (SB) characteristics, protein traits, molecular stabilizing forces, as well as the content of bioactive compounds and in vitro antioxidant activity of SB. The results indicated that the addition of MBF significantly affected the dough properties and the quality of SB. The sample with 10% MBF exhibited a more balanced set of properties, with 30% established as the threshold beyond which product quality severely deteriorated. MBF incorporation modified dough rheological properties, increasing the storage modulus (G′), loss modulus (G″), loss tangent (tan δ), influenced gluten content, altered intermolecular interactions, and changed SDS-PAGE protein banding. Most notably, supplementation with 30% MBF significantly enhanced bioactivity properties, increasing the total phenol and flavonoid contents by 1.89- and 4.45-fold, respectively, and antioxidant activity (assessed using DPPH·, ABTS·+ and FRAP methods) showing substantial improvement versus the control. These results demonstrate that MBF can be effectively utilized to produce SB with enhanced functionality and acceptable technological quality.