Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols ( alpha-, beta-, gamma-, and delta-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.

Automated summary

The study investigated the retention of bioactive compounds in a wheat roll enriched with buckwheat hull during various technological steps. The formation of Maillard reaction products (MRPs) and the retention of bioactive compounds such as tocopherols, glutathione, and antioxidant capacity were analyzed. A decrease of about 30% in available lysine content was observed in the roll compared to the fermented dough. The final products had the highest values for free FIC, FAST index, and browning index. The analyzed tocopherols showed an increase during the technological steps, with the roll containing 3% buckwheat hull having the highest values. The baking process resulted in a significant reduction in GSH and GSSG content, but an increase in antioxidant capacity, possibly due to the formation of new antioxidant compounds.