Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour. The physical quality of dough was measured as moisture and textural properties of the dough. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC methods. The nutritional quality of the bread was analyzed using the glycemic response determined by an in vitro digestion method. The results illustrate that the incorporation of BW into wheat flour reduces the extensibility of the dough, decreases specific volume, increases bread hardness, gumminess, and chewiness. However, this study also shows that addition of BW can decrease the glycemic response of steamed bread by up to 23 %. This study illustrates the potential addition of buckwheat flour to improve the nutritional quality of CSB.