Proceedings ofthe 9th International Symposium on Buckwheat. Prague 2004 Effect ofBuckwheat Substitution for Wheat Flour on Pasta and Cookie

Flour qualities ofbuckwheat and the effect ofbuckwheat substitution for common wheat flours on the qualities of flours and final products were studied. Farinogram data showed that buckwheat dough absorbed a larger amount ofwater and had weaker dough than the soft-type wheat flour ofAWW did. As substituted am01mts of light color (LBW) or dark color buckwheat flour (DBW) for AWW increased, the amount of water absorption also increased, and the addition ofDBW containing husk to AWW distinctly increased the amount The values of whiteness or lightness of flours decreased in the order of common flours, buckwheat and husk. The additions of LBW or DBW to 1CW or durum flours increased the sweHing of boiled pasta. And the substitution of LBW or DBW for 1CW did not affect the tensile strength, keeping the similar value to that of 1CW pasta sample. Up to 30 % substitution ofDBW, the practical application ofDBW could be possible from the results of the sensory test. The cookies made from LBW and DBW showed different colors. The substitution ofLBW and DBW for AWW decreased the finnness of baked cookies. From these results, it is considered possible to use DBW containing husk (seed coat) for processed foods added with functional properties