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1/2026 vol. 76
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ORIGINAL ARTICLE
Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing
Xinru Guo 1
,
 
Xuan Zhang 2
,
 
Yuan Liu 1
,
 
Jian Wang 1
,
 
Lin Yuan 1
,
 
Yunlong Li 3
,
 
Peng Dong 1
,
 
Dongjie Wang 1
,
 
Chunheng Dai 1
,
 
Haitao Zhou 4
 
 
 
More details
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1
Hebei Key Laboratory of Quality ＆ Safety Analysis-Testing for Agro-Products and Food, Hebei North University, Zhangjiakou 075000, China
 
2
College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
 
3
Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
 
4
Zhangjiakou Academy of Agricultural Sciences, Zhangjiakou 075000, China
 
These authors had equal contribution to this work
 
 
Submission date: 2025-08-28
 
 
Acceptance date: 2026-02-05
 
 
Online publication date: 2026-03-02
 
 
Publication date: 2026-03-02
 
 
Corresponding author
Jian Wang   

Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, China
 
 
Pol. J. Food Nutr. Sci. 2026;76(1):43-58
DOI: https://doi.org/10.31883/pjfns/217803
 
 
Article (PDF)
References (53)
 
KEYWORDS
extrusion
Fagopyrum tataricum
fermentation
soluble dietary fiber
steamed bread quality
 
TOPICS
ABSTRACT
This study investigated the modification of Tartary buckwheat bran (Tbb) and its application in enhancing the quality and functional properties of steamed bread. The effects of three modification methods, including extrusion, fermentation, and superfine grinding, on soluble dietary fiber (SDF) content, total phenolic content (TPC), total flavonoid content (TFC) and functional properties of Tbb were evaluated. The SDF content increased from 1.87 g/100 g in unmodified Tbb to 3.87, 2.98, and 2.69 g/100 g after extrusion, fermentation, and superfine grinding, respectively. The modified Tbb also showed higher TPC and TFC compared to the unmodified bran, with the greatest increase found for fermented Tbb to 19.07 mg GAE/g and 2.06 mg RE/g, respectively. Among the three modification methods, fermentation resulted in the most pronounced improvement in the water-holding capacity, oil-holding capacity, and swelling capacity of Tbb. The optimal fermentation conditions, determined through response surface methodology, were a temperature of 32°C, a fermentation time of 6 h, and a yeast to lactic acid bacteria ratio of 2:1 (w/w). The fermented Tbb was then mixed with wheat flour at various substitution levels to produce steamed bread. Results showed that the steamed bread produced with a 10% (w/w) substitution of wheat flour by fermented Tbb exhibited the highest sensory score (84 points), indicating superior consumer acceptability while maintaining enhanced functional properties. This research offers valuable insights into the utilization of Tbb as a functional ingredient in the development of healthier food products.
ACKNOWLEDGEMENTS
We are grateful to Zhengfang Zhang (Kangbao Pinguan Food Group Co., LTD, Zhangjiakou, China) for his help in sourcing Tartary buckwheat bran ingredients.
FUNDING
This work was supported by Zhangjiakou Key Research and Development Project (1911016-C), National modern agriculture (oat buckwheat) industrial technology system construction project (CARS07-E2-04), Modern Agricultural Industrial Technology System of Shanxi Province (Coarse grain) (2023-03), and China Agriculture Research System of MOF and MARA (CARS07-B-03).
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
INFORMED CONSENT
This study was approved by the College of Agronomy and Forestry Science of Hebei North University (Zhangjiakou, China), and informed consent was obtained from all volunteers prior to their participation.
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