# Insights into the Potential of Buckwheat Flow Fractions in Wheat Broad Dough
## 4 Discussion
Additionally, the proteolytic activities during fermentation release amino acids and peptides, improving this process, and strongly enhancing the taste and the flavor of the bread [61]. Similar results were found by [PERSON] et al. (2008) [58] when substituting wheat flour with 20-40% wholemeal buckwheat flour, reporting that replacement of up to 20% did not significantly lower the maximum dough development and but that a higher volume of released gas was obtained during leavening. The dynamic modulus provides information about the three-dimensional conformation of the gluten matrix. An increase in storage modulus (G\({}^{\prime}\)) with the addition of BF and the increase of loss modulus (G\({}^{\prime\prime}\)) with increasing PS may be linked with the presence of phenolic compounds and damaged starch from BF and the attractive forces between buckwheat dietary fibers and starch granules, indicating that the WF-BF dough possesses a solid, elastic-like behavior. The increase in both of the dynamic modulus values depending on these factors is presumably due to the interactions between the proteins and starch. Some studies have reported that the damaged starch that results during the milling process affects dough visco-elasticity, resulting in stiffer doughs [62]. The addition buckwheat flour with large PS to the dough resulted in a decrease in storage modulus (G\({}^{\prime}\)), suggesting that this fraction decreases the strength and elasticity of the dough. This phenomenon could be due to lipid-starch interactions, suggesting a shift in the relaxation time of the dough cross-links to shorter times, causing decreased rigidity with increasing PS [60]. Similar findings were reported in another study [63]. Loss tangent (tan \(\delta\)) values decreased with increasing BF addition levels, resulting in an elastic and firm dough. This trend could be due to the damaged starch present in the buckwheat fractions. Partial replacement of wheat flour with buckwheat flour was conducted to increase J\({}_{\text{cmax}}\) and J\({}_{\text{rmax}}\) values, leading to higher dough extensibility. Maximum creep compliance data exhibited a similar trend to that of the oscillation data, which also revealed a decrease in dough strength with increasing BF addition level. Data on the elastic properties of the dough with respect to tan \(\delta\) were also in accordance. These changes in gel strength could potentially be due to modification of the macromolecular organization with respect to the interactions between components of the system [45], because it is well known that protein-polysaccharide interactions modify the visco-elastic profile [64]. Our results are in agreement with previous reports studying gluten-free bread based on buckwheat flour [45; 57]. Bread volume increased when the dough contained BF with large particle sizes, but decreased when the amount of BF added increased. These changes could be linked to the decrease in the wheat gluten-forming protein content (prolamin represented by gliadin and glutelin, by glutenin), which lead to the dough having diminished gas-retention capacity. In any case, some authors have demonstrated that gluten dilution has only a secondary physical effect on the decrease in loaf volume, because the interaction between gluten proteins and ferulic acid monomers, glutathione, and phytate present in the fractions with large particle size have an evident positive impact [65]. This fact can be demonstrated by the difference between bread with large particle sizes (which have fibers and other compounds from the outer layers of buckwheat) and that containing the fractions with smaller particle sizes [65]. Our results fall in line with those reported in other studies, revealing that a low volume and high crumb texture occurred in bread with increasing buckwheat flour replacement [45; 66].