Abstract

Standardized levels of 4, 8, 12 and 16% Fagropyrum esculentum were incorporated into wheat flour at against control (no buck wheat flour incorporated) in order to enhance the storage and safety stability of cake. The physical properties revealed that low gluten cake showed low baking losses (0.856 to 0.837), increase in hardness (14.27 to 26.23 N), decrease in springiness (0.98 to 0.79 mm) and cohesiveness (7.79 to 0.69) of texture. However a significant decrease in moisture, alkaline water retention capacity, per cent loss in freshness and fungal count was recorded with increasing levels of buck wheat. Storage also depicted a significant effect on nutritional and microbial parameters. The highest crude protein (8.81%), crude fat (1.71%), crude fibre (2.39%) and ash (0.62%) were in 8% buck wheat fortified bread at 0 day of storage.