# Insights into the Potential of Buckwheat Flow Fractions in Wheat Broad Dough
## 3 Results  
### Effects of Formulated Factors on FN, Mixolab, and Alveographic Parameters  
The quadratic model adequately represents the data for falling number, water absorption, development time, speed protein weakening, starch gelatinization, hot starch stability, starch retrogradation, dough tenacity, dough extensibility, deformation energy, and alveograph ratio, explaining between 66 and 93% of the variation, whereas the two-factor interaction (2 FI) model obtained for dough stability explained 51% of the variation (Table 2). \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multirow{3}{*}{**Factors**} & \multicolumn{6}{c}{**Parameters**} & \multicolumn{6}{c}{**Alveograph**} \\ \cline{2-13}  & \multicolumn{2}{c}{**Falling**} & \multicolumn{2}{c}{**Minolab**} & \multicolumn{2}{c}{**Alveograph**} \\ \cline{2-13}  & **FN** & **WA** & **DT** & **ST** & **C1-2** & **C3-2** & **C3-4** & **CS-4** & **P** & **L** & **W** \\  & **(**6**)** & **(**5**)** & **(**min  
The falling number was negatively influenced by particle size, and a decrease in this parameter was observed with increasing PS (Figure 1). The linear and quadratic effect of the level of buckwheat addition in wheat flour had no significant (\(p>0.05\)) effect on FN, while the interaction between factors led to a considerably lower FN with increasing interaction between the factors. During Mixolab measurements the mixing and baking processes were simulated, because the protein and starch behavior are key factors in predicting technical properties in baking. As can be seen from Table 2, the PS and addition level influenced were remarkably negatively correlated with water absorption (WA). When BF particle size and addition level decreased, WA increased (Figure 1). Particle size and the addition level of buckwheat flour, as well as the interaction between these factors, exerted a considerable influence on dough development time (DT) (Table 2). The variations of DT with buckwheat flour PS and addition levels presented an increase in DT with an increase of both factors (Figure 1). Buckwheat flour addition level showed a positive significant (\(p<0.05\)) influence on dough stability (ST), while PS had no significant effect (Table 2), with DT decreasing proportionally with increasing BF addition level (Figure 1). The rate of protein thermal weakening (C1-2) was significantly influenced by the BF addition level, while the PS did not influence this parameter (\(p>0.05\)) (Table 2). The response surface plot (Figure 2) reveals an increase of C1-2 with increasing BF addition level. The degree of starch gelatinization (C3-2) is substantially affected by the linear terms of both factors, PS and addition level, as well as by the interaction between them, and by the quadratic term of PS (Table 2). Increases in PS and addition level were correlated with a decrease in C3-2 (Figure 2). The hot-starch gel stability (C3-4) was found to be significantly (\(p<0.05\)) influenced by BF addition level and by the interaction between PS and BF addition level, while the linear term of PS did not affect gel stability (Table 2). Figure 1: Response surface graphic of (**a**) falling number (FN), (**b**) water absorption (WA), (**c**) development time (DT), and (**d**) dough stability (ST) as a function of buckwheat flour fraction and addition level. Hot-gel stability (or cooking stability) increases with increasing BF addition level, as can be observed from the surface response graph (Figure 2). Starch retrogradation (C5-4) of composite flour dough was significantly influenced by the amount of BF added (Table 2) and quadratic term of PS. Figure 2 shows a decrease in C5-4 values with increasing BF addition level, revealing a low starch retrogradation. Regarding the alveograph characteristics, the linear term of PS and the BF addition level did not significantly affect dough tenacity (\(p>0.05\)), while the quadratic term of PS was correlated with an increase in this parameter with increasing PS.