THE PRODUCTION OF WHEAT BREAD REPLACE PART OF THE WHEAT FLOUR FOR BUCKWHEAT

Abstract

The possibility of using buckwheat flour in the production of bakery products for functional purposes has been explored. Fatty acids of buckwheat flour are 40% composed of polyunsaturated fatty acids, mainly linoleic acid. The amino acid composition of the buckwheat protein and buckwheat flour is well balanced. The complete absence of prolamins and a low content of glutelins make it possible to classify buckwheat flour as a gluten-free flour raw material, important in the diet of patients suffering from celiac disease. In buckwheat flour, the potential for antioxidant activity is high due to the maintenance of rutin, catechins and polyphenols.