The aim of the work was to determine how different supplement of buckwheat hulls affect the technological and sensory properties and antioxidant potential (AOP) of bread. We prepared control bread (without addition of buckwheat hulls - K), bread with 5 and 10 % addition of buckwheat hulls (AL 5 %, AL 10 %), with 10 % addition and more water (AL 10 % MORE WATER) and with 5 and 10 % addition of water extract from buckwheat hulls (V. E. 5 %, V. E. 10 %). All bread samples were measured for specific volume, color of crust and crumb, and hardness during 48 hours of storage. We
determined total phenolic compounds and AOP of bread samples and evaluated them sensorially. The largest specific volume was determined for bread samples with added aqueous buckwheat hull extract, and the smallest for AL 10 % MORE WATER. Bigger amount of supplements increased the hardness of the crumb of freshly baked bread samples, significantly only for AL 10 % MORE WATER and AL 10 %. The supplements had a significant effect on the color of the crust and crumb, as a larger amount meant a darker (L*) and redder (a*) color of the samples, while with the yellow hue (b*) was only the case for the crumb. Sensory we evaluated the samples V. E. 5 % and V. E. 10 % as the best (soft texture, light and flexible crumb, pleasant smell and taste), and AL 10 % MORE WATER (sandy, compacted, uneven porosity and side odor and aftertaste) was the worst. The supplement caused the total phenolic compounds and AOP content to increase compared to the control bread. In general, more phenolic compounds and higher AOP content were determined in the samples with higher addition. The final products showed slightly altered technological, sensory and also nutritional properties, but in general they were of acceptable quality, at least from a sensory point of view.
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