Buckwheat flour boosts bread quality and sensory appeal, changing industry standards.
Buckwheat flour was added to wheat flour to see how it affects bread dough and taste. By replacing up to 40% of wheat flour with buckwheat flour, the dough became stickier and less stretchy. However, using 15% buckwheat flour didn't change the dough much. When taste-tested, bread with 15% buckwheat flour was liked the most. So, you can make good bread by using up to 30% buckwheat flour instead of all wheat flour.
