The nutritional quality and bioactive potential of breads made with partial replacement of
refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole …

Abstract Background and Objectives Buckwheat is a pseudocereal that has been
considered a potential ingredient in bakery products, mainly due to its composition. Many …

Bread is a widely consumed food that has often been used as a vehicle for functional
ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on …

The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level
without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) …

The effect of roasted buckwheat flour or hull (raw and roasted) on the sensory qualities and
consumer acceptance of commercially produced mixed rye/wheat breads and wheat rolls …

The aim of the study was to investigate the effect of adding (in two different doses 15% and
30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties …

Enrichment of bread with dietary fibres from food industry by-products is an interesting way
to increase consumers' fibres intake on one side, and to decrease by-products on the other …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

Buckwheat is a promising food ingredient for the manufacture of different bakery foods
because of its abundance of nutrients with health advantages, its gluten-free nature, and …

Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of
wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical …