Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye

Abstract

Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied. Buckwheat was the ingredient that dominantly affected the dough and biscuit quality. Doughs with buckwheat were significantly harder and less sticky. Significant lowering of dough cohesiveness was found only at the maximal tested buckwheat dose. The biscuits enriched with buckwheat had increased spread, hardness and fracturability. Rye showed an improving effect on dough (decreased hardness, increased cohesiveness) and biscuit characteristics (decreased spread, hardness and fracturability) but the effect did not reach significant level. However, no significant differences in sensory tests were obtained among the tested biscuits. Hence, buckwheat has a potential to be used as an ingredient in honey biscuit making to develop more nutritional end-product especially if adequate processing methods to improve its suitability in food applications are additionally considered.