Abstract:Buckwheat peptides were achieved by hydrolysis and added to strong gluten and weak gluten flour to explore its effect on dough rheological properties. The results showed that the higher buckwheat peptide powder content, the lower water absorption rate. However, further increase in the buckwheat peptide above 8% showed little effect on increase of water absorption rate. During the increase of buckwheat peptide content, gluten content showed an increase and then decrease tendency; dough forming time and stability time decreased first and then rose; weakening level increased; and evaluation value also increased. As to extenograph properties, increase of the buckwheat peptide powder content improved the extensibility, the extension resistance, and the extension energy. So buckwheat protein or buckwheat peptide had a positive effect on farinograph and extenograph properties.
