# Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
## 3 Results
### Fitting Models
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Factors \({}^{*}\)**} & \multicolumn{1}{c}{\multirow{2}{*}{**FN**}} & \multirow{2}{*}{**WA**} & \multirow{2}{*}{**DT**} & \multirow{2}{*}{**ST**} & \multirow{2}{*}{**C2**} & \multirow{2}{*}{**C1-2**} & \multirow{2}{*}{**C3**} & \multirow{2}{*}{**C2-2**} & \multirow{2}{*}{**C4**} & \multirow{2}{*}{**C3-4**} & \multirow{2}{*}{**C5**} & \multirow{2}{*}{**C5-4**} \\  & & & & & & & & & & & & & \\ \hline Constant & 318.82 & 58.28 & 3.09 & 9.10 & 0.42 & 0.66 & 1.73 & 1.31 & 1.61 & 0.12 & 2.34 & 0.73 \\ A & \(-\)19.25 \({}^{***}\) & \(-\)0.13 \({}^{*}\) & 0.89 \({}^{*}\) & ns & ns & ns & ns & \(-\)0.04 \({}^{*}\) & ns & ns & \(-\)0.10 \({}^{*}\) & ns \\ B & ns & \(-\)0.43 \({}^{**}\) & 0.78 \({}^{*}\) & \(-\)0.76 \({}^{*}\) & \(-\)0.06 \({}^{**}\) & 0.04 \({}^{*}\) & \(-\)0.01 \({}^{**}\) & \(-\)0.05 \({}^{*}\) & \(-\)0.05 \({}^{*}\) & \(-\)0.08 \({}^{**}\) & \(-\)0.08 \({}^{**}\) & \(-\)0.39 \({}^{***}\) & \(-\)0.19 \({}^{***}\) \\ A \({}^{*}\) B & \(-\)16.45 \({}^{*}\) & ns & 0.83 \({}^{*}\) & ns & ns & ns & \(-\)0.06 \({}^{*}\) & \(-\)0.05 \({}^{*}\) & \(-\)0.11 \({}^{*}\) & 0.04 \({}^{*}\) & ns & ns \\ A \({}^{*}\) & 13.95 \({}^{*}\) & ns & ns & - & ns & ns & \(-\)0.10 \({}^{*}\) & 0.07 \({}^{*}\) & 0.13 \({}^{*}\) & ns & 0.28 \({}^{*}\) & 0.14 \({}^{*}\) \\ B & ns & ns & ns & - & ns & ns & ns & ns & ns & ns & ns & 0.14 \({}^{*}\) \\ R\({}^{2}\) & 0.88 & 0.86 & 0.76 & 0.51 & 0.86 & 0.66 & 0.87 & 0.87 & 0.88 & 0.86 & 0.92 & 0.88 \\ \(Adj\)-\(R^{2}\) & 0.82 & 0.79 & 0.62 & 0.48 & 0.78 & 0.47 & 0.80 & 0.79 & 0.81 & 0.79 & 0.88 & 0.82 \\ \(p\)-value & 0.0005 & 0.0011 & 0.0130 & 0.0411 & 0.0012 & 0.0492 & 0.0009 & 0.0010 & 0.0007 & 0.0011 & \(<\)0.001 & 0.0006 \\ \hline \hline \end{tabular} Note. FN: Falling number index; WA: water absorption; DT: development time; ST: stability; C2: minimum torque during temperature increase; C1-2: protein weakening; C3: peak viscosity; C3-2: starch gelatinization; C4: cooking stability; C3-4: breakdown; C5: starch retrogradation; C5-4: setback; ns: non-significantly. \({}^{*}\) A: Particle size (\(\mu\)m); B: Addition of buckwheat flour in refined wheat flour (\(\%\)); R\({}^{2}\), \(Adj\): \(R^{2}\); is measures of fit of the model. \({}^{**}\), \({}^{**}\), \({}^{*}\) indicated significance at \(p<0.001\), \(p<0.001\), and \(p<0.05\), respectively.  
\end{table} 
Table 3: The coefficients in the predictive models for FN index and dough rheological properties during mixing and heating process of buckwheat-wheat flour dough. term of BF addition showed a significant positive correlation with FN (Table 3). The effect of factors, BF milling fractions, and BF addition level is presented in Figure 1a, showing that, with the increase of particle size and BF addition, the FN index decrease. This tendency suggested a rise in the \(\alpha\)-amylase activity because an inversely correlation exists between the FN index and \(\alpha\)-amylase activity in flour [56]. Consequently, buckwheat milling fractions can be used as an ingredient to adjust the \(\alpha\)-amylase activity of wheat flour.