CHANGES IN BUCKWHEAT BREAD DURING STORAGE

Buckwheat ( Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make husked and unhusked buckwheat bread. After baking, white bread showed higher moisture content than both buckwheat breads. During storage at 25C, the bread samples lost their moisture constantly. At day 0, the total plate counts of fresh bread were similar. After 6 days, total plate counts were in the order of white bread > unhusked buckwheat bread > husked buckwheat bread. Texture profile analysis shows that the 15% substitution of wheat flour with buckwheat flour produced bread with more hardness as well as an increased gummy and chewy texture. Melting endothermic peaks of the fresh breads were at 83.1–92.1C and their thermal decomposition enthalpies were 88.2–150.3 J/g dry weight. Three x‐ray diffraction patterns of the fresh and stored breads were similar. Overall, buckwheat could be incorporated into bread to enhance its beneficial health effects. PRACTICAL APPLICATIONS Common buckwheat ( Fagopyrium esculentum Moench) is commonly used as an important functional food and most popularly is ground to make buckwheat noodles. Buckwheat can be added to food as a supplement to enhance the beneficial health properties of a variety of food products. Bread is consumed all over the world and many food ingredients have been included in bread formulations to increase its diversity, nutritional value and product appeal. Accordingly, buckwheat was used to substitute 15% of wheat flour to make buckwheat bread. Bread physicochemical properties were examined using texture profile analysis, differential scanning calorimetry and x‐ray diffraction patterns. Quality changes of bread during storage at 25C, including moisture content, microbial counts and sensory evaluation, were also studied. The present work showed that buckwheat could be incorporated into bread and provides buckwheat bread with its beneficial health effects.