Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

Abstract

Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale. Substitution level of buckwheat flour (20%) was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05) contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05) compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta. [Projekat Ministarstva nauke Republike Srbije, br. TR31029]

Keywords

• pasta
• light buckwheat flour
• dough rheology
• Mixolab
• mineral content