Preparation and Quality Evaluation of Buckwheat Incorporated Bread

This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were compared at a 5% level of significance. The physical properties of buckwheat revealed the l/b ratio of 1.51, bulk density of 70.23 Kg/HL, and 1000 Kernel weight of 22.12g, respectively. Physical analysis of the bread formulations showed that the loaf volume and specific loaf volume decreased while the weight increased with the incorporation of buckwheat flour. The lowest loaf volume of 204 cm3 and specific loaf volume of 1.86cm3/g was recorded for 40% buckwheat incorporated bread with an increased weight of 109.40g. The protein, fat, crude fiber, ash, and iron were found to be 12.55%, 4.89%, 1.56%, 2.43%, and 3.27 mg/100 g respectively, in 25% buckwheat flour incorporated bread. The formulation of 25% buckwheat flour was found to be best in sensory characteristics in terms of color, taste, flavor, crumb appearance, and overall acceptability. Hence, the results concluded that 25% buckwheat incorporated flour bread was the optimum bread formulation for the preparation of composite bread.