Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions

This study examined the antioxidant properties of the ethanolic extracts of wheat milling fractions (wheat flour type 500 and type 850, and bran) and their polyphenol and tocopherol content, and rheological characteristics of wheat dough supplemented with buckwheat flours (light and wholegrain). The results obtained in this study were correlated with our previously published data on wheat flour type 400, wholegrain wheat flour and buckwheat flours.Buckwheat flours exhibited significantly higher (P < 0.05) antiradical activity on hydroxyl (OH), superoxide anion (O2−) and (1,1-diphenyl-2-picrylhydrazyl) DPPH radicals, antioxidant activity and reducing power than all investigated wheat milling fractions when their corresponding IC50 values were compared.The rheological parameters of wheat dough supplemented with light and wholegrain buckwheat flour (0–50%) were obtained by using Mixolab. Results indicated changes in protein and starch properties of dough.The obtained results indicate the benefit of using buckwheat flours in wheat-based food products, i.e. their contribution in functional and tailor-made-food production.

► Buckwheat flours possessed much higher antioxidant activity than wheat flours.
► The content of polyphenolics and tocopherols was much higher in buckwheat flours.
► Buckwheat flour (up to 50%) did not affect the rheological parameters of dough.
► Results indicate the benefit of using buckwheat flours in functional food products.