2011 Volume 44 Issue 1 Pages 55-63
The physiological advantage of rutin has put the focus on buckwheat as health-promoting food. The interaction between rutin and wheat gluten during the food-making process has been studied for steam-puffed bread. The gluten was blended with either tartary or common buckwheat flour in different proportions (0-10 wt%). Bread samples steamed for 15 min were examined for their texture, puff quality and antioxidative activities.
The bread samples from the blended tartary buckwheat flour clearly showed a harder texture than those from the common buckwheat flour. The puff of the tartary buckwheat bread revealed insufficient volume with rough and irregular foam, whereas that from common buckwheat flour showed sufficient volume with a smooth and fine foam. A stress-strain analysis showed that the tartary buckwheat flour tended to make hard and fragile puffs. This characteristic was not overcome by adding gluten. Blending the gluten with both types of buckwheat flour enhanced the peroxyl radical scavenging activity of the resulting bread.
