# Insights into the Potential of Buckwheat Flow Fractions in Wheat Broad Dough
## 4 Discussion
The interactions between the different types of starch and protein impact the rheological characteristics of the dough, also affecting the pasting properties of the starch [50]. The protein weakening due to heat (C1-2) increased with BF addition. This effect can presumably be attributed to the gluten dilution effect, with the protein network becoming less compact during heating, a fact that favors enzymatic attacking points. Similar findings with respect to the effect of different PS on protein weakening in wheat flour dough were observed by [PERSON] et al. (2010) [45]. The starch gelatinization (C3-2) of composite flour, describing the transition of semicrystalline starch granules into an amorphous structure, presented a decreasing trend when both factors, PS and BF addition level, increased, probably due to the formation of buckwheat amylose with complex lipid compounds [51]. The lower degree of swelling and gelatinization of the starch granules can probably be attributed to the presence of phenolic components from BF, such as rutin, which acts as a rigid filler in the starch matrix [52; 53]. Our results are in accordance with the findings reported by [PERSON] et al. (2015) and [PERSON] et al. (2019) [54; 55]. Decreasing gel stability (C3-4) with increasing BF addition level in composite flour can be associated with the fraction components, most probably with the soluble fiber and phenolic compounds, which bind water through hydrogen bonds, limiting the availability of water for the starch [48]. Similar results were obtained by [PERSON] et al. (2015) [54]. Starch retrogradation (C5-4), which describes the changes in viscosity during starch re-association during the cooling phase, indicates cooking stability, which is correlated with gel firmness. The decrease in starch recrystallization occurring in the composite flour samples with increasing amounts of BF could be due to the effects of the content of leached amylose and long-chain amylopectin [56]. This decrease could be also associated with increased amounts of lipid from BF [12; 43], because the amylose chain cannot bind and reassociate in a free manner like in lower lipid systems with low lipid content, which will improve the staling of the formulated bread. These results are in line with those reported by other researchers [43; 57]. With respect to dough biaxial extension parameters, it can be stated that dough tenacity increased with increasing PS decreasing BF addition level, most likely because of the fiber content of BF with large PS, which can form strong interactions with wheat flour proteins. Instead, dough extensibility decreased remarkably with the addition of BF. This decrease in dough extensibility may be due to the fact that BF is gluten-free, which is the main cause of modifications in the rheological properties of wheat dough, whose protein components create a three-dimensional sponge-mesh structure in the dough, determining the physical properties of the dough. Dough deformation energy presented significant decreases with increasing BF addition level, revealing a weakening effect of the addition of BF on the formulated dough. This consequence could derive from the BF protein content substituting for gluten proteins, causing a dilution effect. Similar results regarding dough behavior during biaxial extension were found in other studies when different amounts of BF were used, but they did not take into account the PS [58]. The incorporation of buckwheat flour PS at different amounts into wheat flour resulted in an increase in the dough rheoermentation parameters assessed. Buckwheat differs from wheat flour in its starch, monosaccharide, and disaccharide contents, which represent the substrate for the future fermentation process. The fermentation resulted in significant hydrolysis of 13S globulin, the main storage protein in buckwheat [59], with the intensification of enzymatic hydrolysis of the polymers resulting in the release of small polypeptides and an increase in the amount of nutrients for the yeast [60].