Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
In press
Stats
CC-BY 4.0
Get citation
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
Hide details
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
 
 
Corresponding author
Jian Wang   

Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, China
 
 
 
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.
REFERENCES (53)
1.
AOAC (2023). AOAC Official Method 991.43. Total, soluble, and insoluble dietary fiber in foods: Enzymatic-gravimetric method, MES–TRIS buffer. Official Methods of Analysis. The Association of Official Analytical Chemists International, Gaithersburg, MD, USA.
Google Scholar
 
 
2.
Aung, T., Park, S.S., Kim, M.J. (2022). Influence of lactobacillus (LAB) fermentation on the enhancement of branched chain amino acids and antioxidant properties in bran among wheat by-products. Fermentation, 8(12), art. no. 732. https://doi.org/10.3390/fermen....
CrossRef
 
Google Scholar
 
 
3.
Cao, Y., Zhao, J., Jin, Z., Tian, Y., Zhou, X., Long, J. (2021). Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake. Journal of Cereal Science, 99, art. no. 103229. https://doi.org/10.1016/j.jcs.....
CrossRef
 
Google Scholar
 
 
4.
Coda, R., Rizzello, C.G., Curiel, J.A., Poutanen, K., Katina, K. (2014). Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. Innovative Food Science & Emerging Technologies, 25, 19–27. https://doi.org/10.1016/j.ifse....
CrossRef
 
Google Scholar
 
 
5.
Deroover, L., Tie, Y., Verspreet, J., Courtin, C.M., Verbeke, K. (2020). Modifying wheat bran to improve its health benefits. Critical Reviews in Food Science and Nutrition, 60(7), 1104–1122. https://doi.org/10.1080/104083....
CrossRef
 
Google Scholar
 
 
6.
Englyst, K., Goux, A., Meynier, A., Quigley, M., Englyst, H., Brack, O., Vinoy, S. (2018). Inter-laboratory validation of the starch digestibility method for determination of rapidly digestible and slowly digestible starch. Food Chemistry, 245, 1183–1189. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
7.
Ge, R.H., Wang, H. (2020). Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing. International Journal of Food Properties, 23(1), 127–137. https://doi.org/10.1080/109429....
CrossRef
 
Google Scholar
 
 
8.
Gu, M., Fang, H., Gao, Y., Su, T., Niu, Y., Yu, L. (2020). Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene. Food Hydrocolloids, 99, art. no. 105321. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
9.
Guo, X. D., Wu, C. S., Ma, Y. J., Parry, J., Xu, Y. Y., Liu, H., Wang, M. (2012). Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties. Food Research International, 49(1), 53–59. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
10.
Guo, Y., Wang, B., Zhai, X., Liang, L., Hao, J., Pei, H., Li, Y. (2025). Insights into improvement of the physicochemical and structural properties of wheat bran powder via combined effects of superfine grinding and glutenin. Journal of Cereal Science, 123, art. no. 104140. https://doi.org/10.1016/j.jcs.....
CrossRef
 
Google Scholar
 
 
11.
Hou, Z., Hu, Y., Yang, X., Chen, W. (2017). Antihypertensive effects of tartary buckwheat flavonoids by improvement of vascular insulin sensitivity in spontaneously hypertensive rats. Food & Function, 8(11), 4217–4228. https://doi.org/10.1039/C7FO00....
CrossRef
 
Google Scholar
 
 
12.
Huynh, N.T., Van Camp, J., Smagghe, G., Raes, K. (2014). Improved release and metabolism of flavonoids by steered fermentation processes: A review. International Journal of Molecular Sciences, 15(11), 19369–19388. https://doi.org/10.3390/ijms15....
CrossRef
 
Google Scholar
 
 
13.
Jiang, S., Guo, N., Li, X. (2016). The saccharification of destarched wheat bran with microwave-assisted acid treatment. Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 38(2), 209–213. https://doi.org/10.1080/155670....
CrossRef
 
Google Scholar
 
 
14.
Kim, J., Kim, R.H., Hwang, K.T. (2023). Flavonoids in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth. Journal of Food Composition and Analysis, 120, art. no. 105362. https://doi.org/10.1016/j.jfca....
CrossRef
 
Google Scholar
 
 
15.
Krishnan, J.G., Menon, R., Padmaja, G., Sajeev, M.S., Moorthy, S.N. (2012). Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta. European Food Research and Technology, 234(3), 467–476. https://doi.org/10.1007/s00217....
CrossRef
 
Google Scholar
 
 
16.
Li, R., Wang, C., Wang, Y., Xie, X., Sui, W., Liu, R., Wu, T., Zhang, M. (2023). Extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Foods, 12(9), art. no. 1813. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
17.
Li, W., He, X., Chen, Y., Lei, L., Li, F., Zhao, J., Zeng, K., Ming, J. (2022). Improving antioxidant activity and modifying tartary buckwheat bran by steam explosion treatment. LWT – Food Science and Technology, 170, art. no. 114106. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
18.
Li, Y., Niu, L., Guo, Q., Shi, L., Deng, X., Liu, X., Xiao, C. (2022). Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran. LWT – Food Science and Technology, 154, art. no. 112609. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
19.
Liu, A., Li, H., Xu, W., Zhu, L., Ye, S., Li, T., Li, J., Chang, S., Xie, C. (2024). Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor. LWT – Food Science and Technology, 213, art. no. 117049. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
20.
Liu, S.X., Singh, M., Inglett, G. (2011). Effect of incorporation of distillers’ dried grain with solubles (DDGS) on quality of cornbread. LWT – Food Science and Technology, 44(3), 713–718. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
21.
Ma, S., Wang, Z., Liu, N., Zhou, P., Bao, Q., Wang, X. (2021). Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality. International Journal of Food Science Technology, 56(4), 1623–1630. https://doi.org/10.1111/ijfs.1....
CrossRef
 
Google Scholar
 
 
22.
Ma, Y.J., Guo, X.D., Liu, H., Xu, B.N., Wang, M. (2013). Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles. Food Science and Biotechnology, 22(1), 153–159. https://doi.org/10.1007/s10068....
CrossRef
 
Google Scholar
 
 
23.
Miao, F., Wu, D., Ni, G. (2016). Evaluation of anti-fatigue activity of flavonoids from tartary buckwheat in mice. African Journal of Traditional, Complementary and Alternative Medicines, 13(2), 52–60. https://doi.org/10.21010/ajtca....
CrossRef
 
Google Scholar
 
 
24.
Miller, G.L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426–428. https://doi.org/10.1021/ac6014....
CrossRef
 
Google Scholar
 
 
25.
Nguyen, T.P.T., Tran, T.T.T., Ton, N.M.N., Le, V.V.M. (2023). Use of cashew apple pomace powder in pasta making: Effects of powder ratio on the product quality. Polish Journal of Food and Nutrition Sciences, 73(1), 50–58. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
26.
Noda, T., Ishiguro, K., Suzuki, T., Morishita, T. (2023). Tartary buckwheat bran: A review of its chemical composition, processing methods and food uses. Plants, 12(10), art. no. 1965. https://doi.org/10.3390/plants....
CrossRef
 
Google Scholar
 
 
27.
Ouyang, K., Tao, Q., Xie, H., Wang, W., Shi, W., Shi, Q., Xiong, H., Zhao, Q. (2024). Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study. Journal of Cereal Science, 117, art. no. 103927. https://doi.org/10.1016/j.jcs.....
CrossRef
 
Google Scholar
 
 
28.
Pirca-Palomino, M., Malange, Y.I., Ramos-Escudero, F., Muñoz, A.M., Cancino-Chávez, K. (2024). Antioxidant properties, texture and sensory quality of sliced bread enriched with leaf powder from mango (Mangifera indica). Polish Journal of Food and Nutrition Sciences, 74(4), 313–322. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
29.
Rose, D.J., Inglett, G.E., Liu, S.X. (2010). Utilisation of corn (Zea mays) bran and corn fiber in the production of food components. Journal of the Science of Food and Agriculture, 90(6), 915–924. https://doi.org/10.1002/jsfa.3....
CrossRef
 
Google Scholar
 
 
30.
Sangokunle, O.O., Sathe, S.K., Singh, P. (2020). Purified starches from 18 pulses have markedly different morphology, oil absorption and water absorption capacities, swelling power, and turbidity. Starch - Stärke, 72(11–12), art. no. 2000022. https://doi.org/10.1002/star.2....
CrossRef
 
Google Scholar
 
 
31.
Saroj, R., Malik, M.A., Kaur, D. (2025). Enzymatic modification of wheat bran: Effect on functional and physicochemical properties. Bioactive Carbohydrates and Dietary Fibre, 33, art. no. 100472. https://doi.org/10.1016/j.bcdf....
CrossRef
 
Google Scholar
 
 
32.
Sinkovič, L., Deželak, M., Kopinč, R., Meglič, V. (2022). Macro/microelements, nutrients and bioactive components in common and Tartary buckwheat (Fagopyrum spp.) grain and stone-milling fractions. LWT – Food Science and Technology, 161, art. no. 113422. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
33.
Sun, N.X., Tong, L.T., Liang, T.T., Wang, L.L., Liu, L.Y., Zhou, X.R., Zhou, S.M. (2019). Effect of oat and tartary buckwheat – based food on cholesterol – lowering and gut microbiota in hypercholesterolemic hamsters. Journal of Oleo Science, 68(3), 251–259. https://doi.org/10.5650/jos.es....
CrossRef
 
Google Scholar
 
 
34.
Tomassi, E., Arouna, N., Brasca, M., Silvetti, T., de Pascale, S., Troise, A.D., Scaloni, A., Pucci, L. (2025). Fermentation of whole-wheat using different combinations of lactic acid bacteria and yeast: Impact on in vitro and ex vivo antioxidant activity. Foods, 14(3), art. no. 421. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
35.
Wu, W., Wang, L., Qiu, J., Li, Z. (2018). The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-ay type 2 diabetic mice and HepG2 cells. Journal of Functional Foods, 50, 137–146. https://doi.org/10.1016/j.jff.....
CrossRef
 
Google Scholar
 
 
36.
Xi, H., Wang, A., Qin, W., Nie, M., Chen, Z., He, Y., Wang, L., Liu, L., Huang, Y., Wang, F., Tong, L.T. (2023). The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments. Food Chemistry, 406, art. no. 135025. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
37.
Xia, Q., Li, Y. (2018). Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. Innovative Food Science & Emerging Technologies, 45, 390–400. https://doi.org/10.1016/j.ifse....
CrossRef
 
Google Scholar
 
 
38.
Xiao, Y., Zhang, J., Zhang, L. (2022). Effect of superfine grinding on physicochemical properties and endogenous enzyme induced flavonoid transformations of tartary buckwheat bran. LWT – Food Science and Technology, 162, art. no. 113420. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
39.
Xue, C., Guo, X., Zhu, K. (2022). Effect of tartary buckwheat bran substitution on the quality, bioactive compounds content, and in vitro starch digestibility of tartary buckwheat dried noodles. Foods, 11(22), art. no. 3696. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
40.
Zhang, R., Khan, S.A., Chi, J., Wei, Z., Zhang, Y., Deng, Y., Liu, L., Zhang, M. (2018). Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice. LWT – Food Science and Technology, 88, 64–70. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
41.
Zhang, S., Chen, S., Geng, S., Liu, C., Ma, H., Liu, B. (2021). Effects of tartary buckwheat bran flour on dough properties and quality of steamed bread. Foods, 10(9), art. no. 2052. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
42.
Zhang, S., Zhang, Z., Wang, M., Jia, J., Wu, Q. (2024). Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread. LWT – Food Science and Technology, 214, art. no. 117120. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
43.
Zhang, S., Zhou, W., Chen, C. (2022). Application of tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing. Food Science and Technology, 42, art. no. e71622. https://doi.org/10.1590/fst.71....
CrossRef
 
Google Scholar
 
 
44.
Zhang, Y., Liu, M., Wu, F., Li, J., Azi, F., Yu, K., He, Z., Wang, P., Wu, C., Lu, B., Liu, X. (2024). Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran. Journal of Cereal Science, 120, art. no. 104055. https://doi.org/10.1016/j.jcs.....
CrossRef
 
Google Scholar
 
 
45.
Zhang, Y., Zhang, M., Guo, X., Bai, X., Zhang, J., Huo, R., Zhang, Y.Y. (2023). Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food Science & Nutrition, 11(1), 216–227. https://doi.org/10.1002/fsn3.3....
CrossRef
 
Google Scholar
 
 
46.
Zhang, Z.Q., Chen, S.C., Wang, Q.L., Liu, C.Q., Xiao, J.H., Huang, D.W. (2023). Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder. LWT – Food Science and Technology, 173, art. no. 114307. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
47.
Zhao, H.M., Guo, X.N., Zhu, K.X. (2017). Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry, 217, 28–36. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
48.
Zhao, J., Xie, W., Chen, Z., Zheng, Y., Li, S. (2025). Enhancement of dough processing and steamed bread quality with modified soybean residue dietary fiber. Foods, 14(3), art. no. 346. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
49.
Zhao, X., Yang, Z., Gai, G., Yang, Y. (2009). Effect of superfine grinding on properties of ginger powder. Journal of Food Engineering, 91(2), 217–222. https://doi.org/10.1016/j.jfoo....
CrossRef
 
Google Scholar
 
 
50.
Zheng, Y., Wang, X., Sun, Y., Cheng, C., Li, J., Ding, P., Xu, B. (2022). Effects of ultrafine grinding and cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the in vitro hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre. LWT – Food Science and Technology, 172, art. no. 114210. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
51.
Zhou, X.L., Chen, Z.D., Zhou, Y.M., Shi, R.H., Li, Z.J. (2019). The effect of tartary buckwheat flavonoids in inhibiting the proliferation of MGC80-3 cells during seed germination. Molecules, 24(17), art. no. 3092. https://doi.org/10.3390/molecu....
CrossRef
 
Google Scholar
 
 
52.
Zhu, F. (2016). Chemical composition and health effects of tartary buckwheat. Food Chemistry, 203, 231–245. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
53.
Zhu, K., Huang, S., Peng, W., Qian, H., Zhou, H. (2010). Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 43(4), 943–948. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato (Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates
Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2026 Journal hosting platform by Bentus
Scroll to top