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Buckwheat (Fagopyrum esculentum Moench) is a pseudocereal that has been highlighted in global research for its rich nutritional composition. This study had as objective to investigate the farinographic and alveographic properties of wheat flour (WF) with the incorporation of 30 and 45% whole grain buckwheat flour (WGBF). The following parameters were evaluated: water absorption (WA), arrival time (AT), dough development time (DDT), stability (S), resistance to extension (P), extensibility (L) and flour strength (W). Differences were observed in farinographic and alveographic behavior with the addition of WGBF. However, it can be predicted that the incorporation of 30 and 45% of WGBF is possible without causing major damages to parameters such as WA and P, expanding the possibility of the production of breads with the addition of buckwheat flour.

FARINOGRAPHIC AND ALVEOGRAPHIC PROPERTIES OF WHEAT FLOUR INCORPORATED WITH BUCKWHEAT FLOUR (Fagopyrum esculentum Moench)