Skip to main content
Log in

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

An Erratum to this article was published on 09 November 2016

Abstract

The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour. The physical quality of dough was measured as moisture and textural properties of the dough. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC methods. The nutritional quality of the bread was analyzed using the glycemic response determined by an in vitro digestion method. The results illustrate that the incorporation of BW into wheat flour reduces the extensibility of the dough, decreases specific volume, increases bread hardness, gumminess, and chewiness. However, this study also shows that addition of BW can decrease the glycemic response of steamed bread by up to 23 %. This study illustrates the potential addition of buckwheat flour to improve the nutritional quality of CSB.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Mastromatteo M, Danza A, Lecce L, Spinelli S, Lampignano V, Laverse J, Conte A, Del Nobile MA (2015) Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour. Int J Food Sci Technol 50(1):92–102

    Article  CAS  Google Scholar 

  2. Martins ZE, Erben M, Gallardo AE, Silva R, Barbosa I, Pinho O, Ferreira IM (2015) Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread. Int J Food Sci Technol 50(8):1855–1863

    Article  CAS  Google Scholar 

  3. Chinma CE, Ilowefah M, Shammugasamy B, Mohammed M, Muhammad K (2015) Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread. Int J Food Sci Technol 50(2):290–297

    Article  CAS  Google Scholar 

  4. Brennan CS, Tudorica CM (2008) Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas. Int J Food Sci Technol 43(12):2151–2162

    Article  CAS  Google Scholar 

  5. Oliveira LC, Rosell CM, Steel CJ (2015) Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal. Int J Food Sci Technol 50(6):1504–1514

    Article  CAS  Google Scholar 

  6. Grigor JM, Brennan CS, Hutchings SC, Rowlands DS (2016) The sensory acceptance of fibre-enriched cereal foods: a meta-analysis. Int J Food Sci Technol 51(1):3–13

    Article  CAS  Google Scholar 

  7. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 124(2):411–421

    Article  CAS  Google Scholar 

  8. Camire M, Cho S, Craig S, Devrie J, Gordon D, Jones J, Li B, Lineback D, Prosky L, Tungland B (2001) The definition of dietary fiber. Cereal Foods World 46(3):112–124

    Google Scholar 

  9. Lunn J, Buttriss J (2007) Carbohydrates and dietary fibre. Nutr Bull 32(1):21–64

    Article  Google Scholar 

  10. Marlett JA, McBurney MI, Slavin JL (2002) Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc 102(7):993–1000

    Article  Google Scholar 

  11. Brennan CS (2005) Dietary fibre, glycaemic response, and diabetes. Mol Nutr Food Res 49(6):560–570

    Article  Google Scholar 

  12. Burkitt D, Walker A, Painter NS (1972) Effect of dietary fibre on stools and transit-times, and its role in the causation of disease. Lancet 300(7792):1408–1411

    Article  Google Scholar 

  13. Nordlund E, Katina K, Aura A-M, Poutanen K (2013) Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex. J Cereal Sci 58(1):200–208

    Article  CAS  Google Scholar 

  14. Ahmed A, Khalid N, Ahmad A, Abbasi N, Latif M, Randhawa M (2014) Phytochemicals and biofunctional properties of buckwheat: a review. J Agric Sci 152(03):349–369

    Article  CAS  Google Scholar 

  15. Wiczkowski W, Szawara-Nowak D, Dębski H, Mitrus J, Horbowicz M (2014) Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat. Int J Food Sci Technol 49(9):1977–1984

    Article  CAS  Google Scholar 

  16. Peng LX, Zou L, Su YM, Fan Y, Zhao G (2015) Effects of light on growth, levels of anthocyanin, concentration of metabolites in Fagopyrum tataricum sprout cultures. Int J Food Sci Technol 50(6):1382–1389

    Article  CAS  Google Scholar 

  17. Christa K, Soral-Śmietana M (2008) Buckwheat grains and buckwheat products–nutritional and prophylactic value of their components–a review. Czech J Food Sci 26(3):153–162

    CAS  Google Scholar 

  18. Tolaini V, Del Fiore A, Nobili C, Presenti O, De Rossi P, Procacci S, Vitali F, Brunori A (2016) Exploitation of tartary buckwheat as sustainable ingredient for healthy foods production. Agric Agric Sci Procedia 8:455–460. doi:10.1016/j.aaspro.2016.02.043

    Article  Google Scholar 

  19. Choy A-L, Morrison PD, Hughes JG, Marriott PJ, Small DM (2013) Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. J Cereal Sci 57(3):281–287. doi:10.1016/j.jcs.2012.11.007

    Article  CAS  Google Scholar 

  20. Steadman K, Burgoon M, Lewis B, Edwardson S, Obendorf R (2001) Buckwheat seed milling fractions: description, macronutrient composition and dietary fibre. J Cereal Sci 33(3):271–278

    Article  CAS  Google Scholar 

  21. Robin F, Théoduloz C, Srichuwong S (2015) Properties of extruded whole grain cereals and pseudocereals flours. Int J Food Sci Technol 50(10):2152–2159

    Article  CAS  Google Scholar 

  22. Wu C, Liu R, Huang W, Rayas-Duarte P, Wang F, Yao Y (2012) Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads. J Cereal Sci 56(2):127–133

    Article  CAS  Google Scholar 

  23. Liu C, Li L, Hong J, Zheng X, Bian K, Sun Y, Zhang J (2014) Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality. Int J Food Sci Technol 49(1):253–260

    Article  CAS  Google Scholar 

  24. Lin SY, Chen HH, Lu S, Wang PC (2012) Effects of blending of wheat flour with barley flour on dough and steamed bread properties. J Texture Stud 43(6):438–444

    Article  Google Scholar 

  25. Nollet LM, Toldrá F (2015) Handbook of food analysis, -two volume set. CRC Press, Boca Raton

    Google Scholar 

  26. Smewing J (1995) The measurement of dough and gluten extensibility using the SMS/Kieffer rig and the TA. XT2 texture analyser. In: American association of cereal chemists conference paper, 1–3

  27. Chen W, Hoseney R (1995) Development of an objective method for dough stickiness. LWT-Food Sci Technol 28(5):467–473

    Article  CAS  Google Scholar 

  28. AACC (2010) Guidelines for measurement of volume by rapeseed displacement

  29. Brennan MA, Derbyshire E, Tiwari BK, Brennan CS (2013) Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. Int J Food Sci Technol 48(5):893–902

    Article  CAS  Google Scholar 

  30. Woolnough JW, Monro JA, Brennan CS, Bird AR (2008) Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation. Int J Food Sci Technol 43(12):2245–2256

    Article  CAS  Google Scholar 

  31. Monro JA, Mishra S, Venn B (2010) Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities. Br J Nutr 103(02):295–305

    Article  CAS  Google Scholar 

  32. Nikolić N, Sakač M, Mastilović J (2011) Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. LWT-Food Sci Technol 44(3):650–655

    Article  Google Scholar 

  33. Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Hadnađev M (2011) Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. J Cereal Sci 54(3):347–353

    Article  CAS  Google Scholar 

  34. Gómez M, Ronda F, Blanco CA, Caballero PA, Apesteguía A (2003) Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216(1):51–56

    Article  Google Scholar 

  35. Atalay MH, Bilgicli N, Elgün A, Demir MK (2013) EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES. J Food Process Preserv 37(1):1–9

    Article  CAS  Google Scholar 

  36. Veraverbeke WS, Delcour JA (2002) Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Crit Rev Food Sci Nutr 42(3):179–208

    Article  CAS  Google Scholar 

  37. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis C (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79(3):1033–1047

    Article  CAS  Google Scholar 

  38. Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B (2012) Wheat gluten functionality as a quality determinant in cereal-based food products. Annu Rev Food Sci Technol 3:469–492

    Article  CAS  Google Scholar 

  39. Raghavendra S, Swamy SR, Rastogi N, Raghavarao K, Kumar S, Tharanathan R (2006) Grinding characteristics and hydration properties of coconut residue: a source of dietary fiber. J Food Eng 72(3):281–286

    Article  Google Scholar 

  40. Noort MW, van Haaster D, Hemery Y, Schols HA, Hamer RJ (2010) The effect of particle size of wheat bran fractions on bread quality–evidence for fibre–protein interactions. J Cereal Sci 52(1):59–64

    Article  CAS  Google Scholar 

  41. Tseng CS, Lai HM (2002) Physicochemical properties of wheat flour dough modified by microbial transglutaminase. J Food Sci 67(2):750–755

    Article  CAS  Google Scholar 

  42. Angioloni A, Dalla Rosa M (2007) Effects of cysteine and mixing conditions on white/whole dough rheological properties. J Food Eng 80(1):18–23

    Article  CAS  Google Scholar 

  43. Sudha M, Vetrimani R, Leelavathi K (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100(4):1365–1370

    Article  CAS  Google Scholar 

  44. Peressini D, Sensidoni A (2009) Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. J Cereal Sci 49(2):190–201

    Article  CAS  Google Scholar 

  45. Pruska-Kędzior A, Kędzior Z, Gorący M, Pietrowska K, Przybylska A, Spychalska K (2008) Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol 227(5):1523–1536

    Article  Google Scholar 

  46. Zhu J, Huang S, Khan K (2001) Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality. J Cereal Sci 33(2):205–212

    Article  CAS  Google Scholar 

  47. Foschia M, Peressini D, Sensidoni A, Brennan CS (2013) The effects of dietary fibre addition on the quality of common cereal products. J Cereal Sci 58(2):216–227

    Article  CAS  Google Scholar 

  48. Zhu F (2014) Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chem 163:154–162

    Article  CAS  Google Scholar 

  49. Day L, Augustin M, Batey I, Wrigley C (2006) Wheat-gluten uses and industry needs. Trends Food Sci Technol 17(2):82–90

    Article  CAS  Google Scholar 

  50. Wang J, Rosell CM, de Barber CB (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2):221–226

    Article  CAS  Google Scholar 

  51. Brennan C, Kuri V (2006) Dietary fibre enrichment: effect on food microstructure, nutrition and quality. Blackwell Science, Hoboken

    Google Scholar 

  52. Kang TY, Sohn KH, Yoon MR, Lee JS, Ko S (2015) Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality. Int J Food Sci Technol 50(8):1743–1749

    Article  CAS  Google Scholar 

  53. Zhu F (2016) Chemical composition and health effects of Tartary buckwheat. Food Chem 203:231–245

    Article  CAS  Google Scholar 

  54. Monro JA, Shaw M (2008) Glycemic impact, glycemic glucose equivalents, glycemic index, and glycemic load: definitions, distinctions, and implications. Am J Clin Nutr 87(1):237S–243S

    CAS  Google Scholar 

  55. Monro JA (2002) Glycaemic glucose equivalent: combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management. Asia Pac J Clin Nutr 11(3):217–225

    Article  Google Scholar 

  56. Wolter A, Hager A-S, Zannini E, Arendt EK (2013) In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. J Cereal Sci 58(3):431–436

    Article  CAS  Google Scholar 

  57. Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS (2015) Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? Food Chem 172:245–250

    Article  CAS  Google Scholar 

  58. Mann J, Cummings J (2009) Possible implications for health of the different definitions of dietary fibre. Nutr Metabolism Cardiovascular Diseases 19(3):226–229

    Article  CAS  Google Scholar 

  59. Peressini D, Pin M, Sensidoni A (2011) Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids 25(3):340–349

    Article  CAS  Google Scholar 

  60. Rożyło R, Rudy S, Krzykowski A, Dziki D, Gawlik-Dziki U, Różyło K, Skonecki S (2015) Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality. Int J Food Sci Technol 50:313–322. doi:10.1111/ijfs.12622

    Article  Google Scholar 

  61. Marti A, Bottega G, Franzetti L, Morandin F, Quaglia L, Pagani MA (2015) From wheat sourdough to gluten-free sourdough: a non-conventional process for producing gluten-free bread. Int J Food Sci Technol 50:1268–1274. doi:10.1111/ijfs.12757

    Article  CAS  Google Scholar 

  62. Gerzhova A, Mondor M, Benali M, Aider M (2016) Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product. Int J Food Sci Technol 51:814–827. doi:10.1111/ijfs.13034

    Article  CAS  Google Scholar 

  63. Chinma CE, Ilowefah M, Shammugasamy B, Mohammed M, Muhammad K (2015) Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread. Int J Food Sci Technol 50:290–297. doi:10.1111/ijfs.12619

    Article  CAS  Google Scholar 

  64. Janković M, Barać M, Pešić M, Dodig D, Kandić V, Žilić S (2015) The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. Int J Food Sci Technol 50:2236–2245. doi:10.1111/ijfs.12894

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Margaret Brennan.

Ethics declarations

Conflict of interest

There is no conflict of interest to be reported by the authors.

Compliance with ethics requirements

The research was conducted according to Lincoln University ethical guidelines.

Additional information

An erratum to this article is available at http://dx.doi.org/10.1007/s00217-016-2816-8.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Liu, W., Brennan, M., Serventi, L. et al. Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality. Eur Food Res Technol 243, 727–734 (2017). https://doi.org/10.1007/s00217-016-2786-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2786-x

Keywords

Navigation