# Insights into the Potential of Buckwheat Flow Fractions in Wheat Broad Dough
## 4 Discussion  
This research presents for the first time a complex investigation into the influence on the empirical-dynamic rheological properties of dough and bread characteristics of buckwheat flour PS and addition level when incorporated into wheat flour. Wheat-buckwheat composite flour presented a higher \(\alpha\)-amylase activity, since this is inversely correlated with FN, which exhibited a decreasing value with increasing PS. This effect could be related to the intake of calcium, which stabilizes \(\alpha\)-amylase, producing a favorable effect on bread quality [29]. BF with small particle sizes possesses a higher quantity of phenolic compounds [38], which form bonds with \(\alpha\)-amylase, leading to a decrease in \(\alpha\)-amylase in composite flours containing small PS. Water absorption increased with decreasing PS and BF addition level, which means that composite flours require a higher quantity of water to swell the starch and to achieve the optimum consistency. This trend could be due to the damaged granules of starch that result during the milling process, which affect the behavior of starch-containing systems, facilitating the penetration of water for hydration [39]. A similar effect of small PS on WA was also observed by other authors [40; 41]. The phenolic compounds (tyrosol, lkylphenol, and phenolic acids) in buckwheat flour tend to absorb water, and can form non-covalent bonds with starch, decreasing the pH of the dough, and modifying the water absorption of starch granules, starch gelatinization, pasting properties, and starch retrogradation [42]. The increase of PS and BF addition levels led to an increase in DT that can be attributed the content of dietary crude fibers (pentosane), which require a longer period to absorb water,  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Variable** & **Control** & **O\_BL** & **O\_BM** & **O\_BS** \\ \hline
**Adition Level** & **100\% WF** & **9.13\%** & **10.57\%** & **10.25\%** \\ \hline FN (s) & 312.00 & 314.54 & 319.00 & 352.51 \\ WA (\%) & 58.50 & 57.99 & 58.25 & 58.21 \\ DT (min) & 1.69 & 3.08 & 3.13 & 1.44 \\ ST (min) & 9.96 & 9.39 & 9.05 & 8.88 \\ C1-2 (N-m) & 0.61 & 0.63 & 0.66 & 0.65 \\ C3-2 (N-m) & 1.41 & 1.34 & 1.30 & 1.42 \\ C3-4 (N-m) & 0.05 & 0.09 & 0.12 & 0.06 \\ C5-4 (N-m) & 1.15 & 0.85 & 0.71 & 0.89 \\ P (mm H\({}_{2}\)O) & 87.00 & 87.08 & 76.49 & 84.11 \\ L (mm) & 91.00 & 39.20 & 47.95 & 42.30 \\ W (\(\times 10^{-4}\) ) (J) & 253.00 & 132.35 & 122.22 & 136.50 \\ P/L (adim.) & 0.95 & 2.27 & 1.53 & 1.90 \\ H\({}^{r}\)\({}_{m}\) (mm) & 62.00 & 76.08 & 71.88 & 73.23 \\ TV (mL) & 1168.00 & 1496.39 & 1342.32 & 1349.35 \\ VR (mL) & 991.00 & 1359.63 & 1207.89 & 1224.13 \\ CR (\%) & 84.80 & 96.31 & 91.15 & 91.97 \\ G\({}^{\prime}\) (Pa) & 26,370.00 & 23,231.33 & 26,678.24 & 27,206.25 \\ G\({}^{\prime\prime}\)(Pa) & 9488.00 & 9029.90 & 9834.58 & 10,667.36 \\ tan \(\delta\) (adim.) & 0.360 & 0.368 & 0.376 & 0.385 \\ T\({}_{\max}\) (\({}^{\circ}\)C) & 83.24 & 80.52 & 80.58 & 79.41 \\ J\({}_{\max}\) (\(\times 10^{-5}\)) & 24.50 & 24.27 & 24.29 & 23.65 \\ (Pa\({}^{-1}\)) & & & & \\ J\({}_{\max}\) (\(\times 10^{-5}\)) & & & & \\ (Pa\({}  
including a longer mixing time [43]. Other authors who have studied the incorporation of buckwheat flour into wheat flour have observed the same decreasing trend in dough development time [44; 45; 46; 47; 43]. Dough stability, which provides information on dough strength, decreases with increasing BF addition level, a phonemonen that can be attributed to BF proteins, which mainly consist of albumin and globulin [47], and the lack of structure-forming capacity of the non-gluten proteins in buckwheat. Dough stability is influenced by diluted gluten content and gluten quality. With the addition of buckwheat flour, which contains non-gluten proteins, a weaker structure-forming ability and viscoelastic behavior were reported [48]. The protein from buckwheat flour contributes to the replacement of gluten, which also influences the dough's rheological behavior, similarly to protein from amaranth [49].