Effects of buckwheat flour combining phospholipase or DATEM on dough properties

ÖZER M. S. , Kola O., Duran H.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.8, no.2, pp.13-16, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 8 Issue: 2
  • Publication Date: 2010
  • Page Numbers: pp.13-16


Buckwheat is a highly nutritious pseudocereal whose seeds contain starch, protein, lipids and many valuable compounds such as mineral salts, vitamins, dietary fibre and many antioxidants. Asia originated buckwheat (Fagopyrum esculentum Moench) belongs to the family of Polygonaceae and is also recognized as a functional food. Buckwheat is a gluten-free pseudocereal and that can lead to a solution for celiac disease patients and their diet. Beside its functional properties buckwheat can also be used to produce bread. Dough stability, fine regular crumb structure, consistent bread volume and prolonged shelf life arc essential for the baking industry, and emulsifiers can provide these properties. Emulsifiers stabilize air bubbles in the dough leading to larger bread volume. Enzymes such as phospholipase are recognized as a substitute for emulsifiers as hydrolyzing lipids. On the other hand buckwheat flour addition or usage can cause deterioration on dough characteristics. Farinograph and extensograph were used to identify dough properties. In this study we tried to determine the effects of buckwheat flour (BWF), buckwheat flour-DATEM and buckwheat flour-phospholipase (PLC) on the structure and quality of dough. Due to farinograph and extensograph data, especially water absorption and stability values, it is clear that DATEM and phospholipase improved dough quality. Buckwheat flour addition up to 40% increased water absorption values and reduced dough stability. DATEM and phospholipase addition provided improvements despite buckwheat flour addition, but buckwheat flour made more dominant effects in BWF including formulations. All these data show that usage of buckwheat flour reduces dough quality, but emulsifiers improve it.