# Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
## 3 Results  
### Buckwheat Milling Fractions Composition  
The values of physico-chemical analyses of the buckwheat milling fractions, large (BL), medium (BM), and small (BS) are presented in Table 2. It can be seen that the moisture content ranged from 12.00% to 12.85% and the lowest value has been obtained for the medium particle size. The low moisture found for this particle size suggested its potential for higher storage stability and longer shelf life. [PERSON] (2014) [42] mentioned that a moisture flour up to 12% indicated higher storage stability compared to the one with higher moisture. The results showed different moisture among the samples (\(p\) < 0.05). Similar data on the content of different buckwheat milling fractions was reported by [PERSON] et al. (2020) [43] and [PERSON] et al. (2017) [44]. The ash content for all fractions was between 1.01% and 4.23%. Similar results were found by [PERSON] et al. (2020) [26], [PERSON] et al. (2019) [45], and [PERSON]. (2016) [24]. The ash content of the studied milling fractions showed significant differences (\(p\) < 0.05) between all the samples. These findings can be attributed to the biochemical and morphological structure of the buckwheat seeds. In comparison with wheat flour, buckwheat is a good source of iron, zinc, copper and manganese [18; 46], minerals that act as cofactors of antioxidant enzymes and serve as indirect antioxidants. A high level of magnesium, potassium, and phosphorus and a slightly low content of calcium was reported in buckwheat [18; 47]. The high ash value (4.23%) observed in medium particle size (BM) can be related to the minerals such as magnesium, potassium, and phosphorus, which are stored in the embryo [48], and thus, BM was expected to have a high ash content. The supplementation of wheat flour with buckwheat flour fractions with high ash content could imply a rise in the mineral amount in the newly formulated flour. Buckwheat flour milling fractions had a high protein content, which varied between 10.09% and 26.61% and was only different (\(p\) < 0.05) between fraction BM and the other two particles (BL and BS). Close results for protein content of various buckwheat milling fractions that differ from those studied in this work were reported in some studies [43; 45; 49]. Therefore, it can be concluded that noticeable differences in protein content can be associated with the presence of different embryo parts in the milling fractions. The protein content between BL and BS fractions did not show significant differences (\(p\) > 0.05), which can be possible because, during milling, the parts of the embryo where the protein is concentrated are separated as components of the BM fractions. In this case, the BM fraction, which is high in ash, may be a feasible option for use as a mineral-rich ingredient. The fat content of the buckwheat milling fractions varied from 1.93% to 5.63% and was significantly different (\(p\) < 0.05) between the medium fraction and the other large and small  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Parameters a**} & \multicolumn{3}{c}{**Milling Fractions**} \\ \cline{2-4}  & **BL** & **BM** & **BS** \\ \hline \multicolumn{4}{c}{**Chemical Composition**} \\ Moisture (\%) & 12.85 \(\pm\) 0.04 b ** & 12.00 \(\pm\) 0.07 a  & 12.68 \(\pm\) 0.04 b  \\ Ash (\%) & 1.01 \(\pm\) 0.00 a  & 4.23 \(\pm\) 0.02 c  & 1.22 \(\pm\) 0.01 b  \\ Protein (\%) & 10.19 \(\pm\) 0.05 a  & 26.61 \(\pm\) 0.06 b  & 10.09 \(\pm\) 0.07 a  \\ Fat (\%) & 1.93 \(\pm\) 0.04 a  & 5.63 \(\pm\) 0.01 b  & 2.03 \(\pm\) 0.03 a  \\ Carbohydrates (\%) & 74.02 \(\pm\) 0.02 b  & 51.52 \(\pm\) 0.09 a  & 73.96 \(\pm\) 0.14 b  \\ WAC (\%) & 2.52 \(\pm\) 0.09 b  & 2.91 \(\pm\) 0.03 c  \\ WRC (g/g) & 4.71 \(\pm\) 0.03 b  & 5.91 \(\pm\) 0.09 c  & 3.81 \(\pm\) 0.09 a  \\ SC (mL/g) & 5.02 \(\pm\) 0.21 a  & 5.67 \(\pm\) 0.06 a  & 5.10 \(\pm\) 0.38 a  \\ VD (g/mL) & 0.53 \(\pm\) 0.00 b  & 0.49 \(\pm\) 0.00 a  & 0.61 \(\pm\) 0.00 a [FOOTNOTE:b]Footnote b: Mean \(\pm\) SD.