Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process

Abstract

Increasing the use of minor crops, such as buckwheat, can enhance biodiversity. Thanks to its composition (e.g., protein, fiber, flavonoids), buckwheat is a valuable raw material for food production. However, its application is limited also by its astringency and bitterness. Despite the sensory challenges have been already solved by applying sprouting, its impact on technological aspects has not been yet addressed. Thus, this study aimed at evaluating the impact of sprouted buckwheat on the rheological properties of dough for bread and cracker production. Buckwheat was sprouted for 48 and 72 h and mixed at 10%, 20%, and 30% with two types of wheat flour: one for bread (flour B) and one for crackers (flour C). The pasting properties of unsprouted and sprouted buckwheat were analyzed, while gluten aggregation, mixing, and extensibility properties were evaluated in the mixtures of wheat and buckwheat. The addition of buckwheat, particularly at higher substitution levels and with longer sprouting times, primarily weakened gluten aggregation and extensional properties. Mixing properties, such as dough development time and stability, were influenced more by the sprouting time. This weakening effect was less pronounced when using mixtures for crackers compared to those for bread. Suitable substitution levels were found to be 30% for crackers and 10% for bread. Specifically, bread made with sprouted buckwheat showed a higher volume and lower hardness compared to bread made with unsprouted buckwheat.