Journal of Food, Agriculture and Environment

Effects of buckwheat flour combining phospholipase or DATEM on dough properties

Author(s):

M.S. Özer ^1*, Osman Kola ², Hüseyin Duran ²

Recieved Date: 2009-09-20, Accepted Date: 2010-03-15

Abstract:

Buckwheat is a highly nutritious pseudocereal whose seeds contain starch, protein, lipids and many valuable compounds such as mineral salts, vitamins, dietary fibre and many antioxidants. Asia originated buckwheat (Fagopyrum esculentum Moench) belongs to the family of Polygonaceae and is also recognized as a functional food. Buckwheat is a gluten-free pseudocereal and that can lead to a solution for celiac disease patients and their diet. Beside its functional properties buckwheat can also be used to produce bread. Dough stability, fine regular crumb structure, consistent bread volume and prolonged shelf life are essential for the baking industry, and emulsifiers can provide these properties. Emulsifiers stabilize air bubbles in the dough leading to larger bread volume. Enzymes such as phospholipase are recognized as a substitute for emulsifiers as hydrolyzing lipids. On the other hand buckwheat flour addition or usage can cause deterioration on dough characteristics. Farinograph and extensograph were used to identify dough properties. In this study we tried to determine the effects of buckwheat flour (BWF), buckwheat flour-DATEM and buckwheat flour- phospholipase (PLC) on the structure and quality of dough. Due to farinograph and extensograph data, especially water absorption and stability values, it is clear that DATEM and phospholipase improved dough quality. Buckwheat flour addition up to 40% increased water absorption values and reduced dough stability. DATEM and phospholipase addition provided improvements despite buckwheat flour addition, but buckwheat flour made more dominant effects in BWF including formulations. All these data show that usage of buckwheat flour reduces dough quality, but emulsifiers improve it.

Keywords:

Buckwheat, DATEM, phospholipase, dough, emulsifier, water absorption, stability, extensograph, farinograph, enzyme

---

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 13-16

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :