COMPARISON OF TARTARY BUCKWHEAT FLOUR AND SPROUTS STEAMED BREAD IN QUALITY AND ANTIOXIDANT PROPERTY

The quality attributes of tartary buckwheat sprouts (TBS) steamed bread including proximate composition, total phenolics, flavonoids and gamma-aminobutyric acid content, in vitro antioxidant activity, textural and sensory qualities were compared with the treatment substituted with tartary buckwheat flour (TBF) at three formulas. Chemical analyses indicated that increased amounts of TBS in the dough formulation significantly enhanced the functional properties of the final products, obviously higher than TBF-enriched bread. The data of liquid chromatography revealed that protocatechuic acid and quercetin concentration served as the dominant bioactive components in the additional steamed bread. In comparison, TBF steamed bread exhibited greater protein and fat content, as well as better textural qualities and more satisfying taste. Our study indicates that TBF and TBS are both feasible gluten-free materials to enhance the nutritive properties in steamed bread making, while the optimal formulation of steamed bread is supplemented with 8% TBS when considering its sensory acceptability and antioxidant properties.