# Modification of Mineral Content in Bread with the Addition of Buckwheat Husk
## 2 Materials and Methods  
### 2.1. Bread Preparation  
The bread ingredients (Table 1) utilized in this study (sunflower oil, salt, sugar, powdered milk, wholemeal wheat flour, special wheat bread flour, and dried baker's yeast) were bought in a local supermarket in the Northeast of Poland. Ground buckwheat husk was bought from an online store in Poland. Two types of wheat bread were prepared, toasted and wholemeal. Breads were enriched with buckwheat husk at 1.5%, 3%, and 4.5%. Control bread samples without husk were also prepared. The selected levels of buckwheat husk addition (1.5%, 3%, and 4.5%) were chosen based on a balance between nutritional enhancement and maintaining desirable sensory and functional properties of the bread. The amount of buckwheat husk incorporated in this study was determined based on preliminary, unpublished research that assessed the elasticity and compactness of breadcrumb. This research helped ensure that the texture and baking properties of the bread were not adversely affected by the addition of husk while allowing for significant modifications to the mineral contents. Lower levels (1.5%) ensured minimal impact on texture and flavor while providing measurable mineral fortification, whereas higher levels (3% and 4.5%) allowed for the evaluation of the maximum enrichment potential before adverse effects on bread quality may occur. These percentages also aligned with the ranges explored in previous fortification studies. \begin{table}
\begin{tabular}{l l} \hline \hline
**Type of Bread** & **Ingredients [g/1000 g]** \\ \hline
**TB 0** & Wheat bread flour (600), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10), water \\
**TB 1.5\%** & Wheat bread flour (585), buckwheat husk (15), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk \\  & powder (10), water \\
**TB 3.0\%** & Wheat bread flour (570), buckwheat husk (30), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk \\  & powder (10), water \\
**TB 4.5\%** & Wheat bread flour (555), buckwheat husk (45), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk \\  & powder (10), water \\ \hline
**WB 0** & Wheat bread flour (240), wholemeal wheat flour (460), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10), water \\  & milk powder (10), water \\
**WB 1.5\%** & Wheat bread flour (225), wholemeal wheat flour (460), buckwheat husk (15), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10), water \\  & salt (8), oil (9), sugar (10), milk powder (10), water \\  & Wheat bread flour (210), wholemeal wheat flour (460), buckwheat husk (30), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10), water \\  & wheat bread flour (195), wholemeal wheat flour (460), buckwheat husk (45), baker’s yeast (1.5), salt (8), oil (9), sugar (10), milk powder (10), water \\ \hline \hline \end{tabular}  
* TB 0—toasted bread without buckwheat husk; TB 1.5%, TB 3.0%, and TB 4.5%—toasted breads with 1.5%, 3.0%, and 4.5%—tobracket wheat husk addition, respectively; WB 0—wholemeal bread without buckwheat husk; WB 1.5%, WB 3.0%, and WB 4.5%—wholemeal breads with 1.5%, 3.0%, and 4.5% buckwheat husk addition, respectively.  
\end{table} 
Table 1: Tested breads formulae. Altogether, eight variations of bread were prepared: TB 0--toasted bread without buckwheat husk; TB 1.5%, TB 3.0%, and TB 4.5%--toasted breads with 1.5%, 3.0%, and 4.5% buckwheat husk addition, respectively; WB 0--wholemeal bread without buckwheat husk; and WB 1.5%, WB 3.0%, and WB 4.5%--wholeneal breads with 1.5%, 3.0%, and 4.5% buckwheat husk addition, respectively. For the preparation of bread, an automated bread machine (Tefal PF6118 bread maker 1600W, Is-sur-Tille, France) was used. After the baking process (200 \({}^{\circ}\)C) was completed, the loaves were left to cool at room temperature and then crumbled in a high-speed vacuum blender (Philips HR3752/00, Munchen, Germany) and collected for mineral analysis. Higher concentrations of buckwheat hull resulted in a denser, firmer and softer crumb.