Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench)
2013
Filipčev Bojana | Bodroža-Solarov Marija | Berenji Janoš | Latković Dragana | Šimurina Olivera
In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability. Analysis of waterholding, pasting and rheological properties of buckwheat dough is important in revealing this impact. In this study, a set of nine buckwheat cultivars collected during 2010 growing season was evaluated for physical properties, chemical composition, rheological and pasting properties. Rheological and thermo-mechanical analyses showed that dough set back was significantly positively (+0.73) correlated to maximal resistance but negatively (-0.83) to dough extensibility. Greater setback may indicate higher starch retrogradation and thus enhanced hardness in product which is undesirable. Therefore, buckwheat cultivars that tend to form harder, more resistant and less extensible doughs might be expected to diminish product textural characteristics. The starch content of buckwheat flour was positively correlated to maximal torque during heating and starch gelation range indicating that higher starch content gave viscous and more stable gels. Interestingly, dough extensibility was significantly negatively correlated to starch content. The buckwheat proteins did not contribute to dough stability. Moreover, higher cellulose content in buckwheat flour contributed to enhanced dough weakening at the beginning of heating and reduced elasticity. This suggests that protein, starch and cellulose in buckwheat flour are important factors that might affect texture properties.
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