Modeling of Wheat Bread Technologies with Buckwheat Flour Sourdough

The aim of the study was to optimize the technological modeling of wheat-bread with buckwheat (Fagopyrum esculentum L.) flour sourdoughs. During the scientific research, two types of buckwheat flour sourdoughs were prepared using starter cultures: (1) Lactilactobacillus sakei (L. sakei) and (2) Lacticaseibacillus paracasei (L. paracasei). The produced sourdoughs were evaluated based on the following quality parameters: pH, texture, moisture content, total titratable acidity (TTA), color coordinates, sensory properties, and overall acceptability. It is important to note that although buckwheat is nutritionally valuable, its use in wheat-bread is limited due to the natural absence of gluten [1-2]. The most acceptable sourdough was identified as the one fermented with L. sakei (Sourdough 1). Using the selected Sourdough 1, six recipes of bread were baked along with one control recipe (without sourdough). The total titratable acidity (TTA) of Sourdough 1 increased to 10.03 ± 0.42°N after 24 hours of fermentation. The moisture content reached 38.53 ± 1.53%, and the texture was 0.9 ± 0.12 mJ. The bread formulations were prepared with varying amounts of sourdough: 5, 10, 15, 20, 25, and 30%. The following bread quality parameters were evaluated: color coordinates, texture, total titratable acidity (TTA), moisture content, specific volume, mass loss after thermal processing, porosity, microbiological spoilage, shape retention coefficient, sensory properties, and overall acceptability. Different sourdough amounts had a significant impact (p≤0.05) on bread quality parameters. The highest bread porosity (71.5 ± 1.2%) and shape retention coefficient (3.4 ± 0.8%) were observed with 15% sourdough. The highest specific volume (3.84 ± 0.07 cm³/g) was recorded in the sample with 20% sourdough, while the lowest specific volume and shape retention values were found in the sample with 30% sourdough, at 2.91 ± 0.01 cm³/g and 2.17 ± 0.12 cm³/g, respectively. Signs of microbiological spoilage were detected after 72 hours in bread with 5% and 10% sourdough, whereas no spoilage was observed in bread with 15% or more sourdough for up to 96 hours. Based on sensory analysis results, bread with 15% sourdough was the most acceptable (106.3 ± 12.5 mm). Considering the sensory evaluation, quality, and safety assessment results, it is recommended to produce bread with 15% Fagopyrum esculentum L. sourdough.