Optimization of the physical properties and antioxidant activity of Mongolian buuz wrappers with buckwheat flour substituted for wheat flour

Abstract

This study aimed to evaluate the physical properties and antioxidant activity of buuz wrappers and to determine the appropriate ratio for replacement of wheat flour (WF) with buckwheat flour (BF). Wrappers were prepared with four ratios of BF and WF: 0:100 (BF0), 25:75 (BF25), 50:50 (BF50), and 75:25 (BF75). The total phenolic content (TPC) and DPPH free-radical-scavenging activity were highest in BF75 wrappers and lowest in BF0 wrappers, while the opposite trend was observed for toughness and extension. Steamed BF50 wrappers could be prepared without cracks and had similar toughness and 2.43- and 4.79-fold higher TPC and DPPH free-radical-scavenging activity than BF0 wrappers. In conclusion, the optimal substitution ratio for replacement of WF with BF in buuz wrappers was 50:50.