Summary Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample) to 0.65 (mg GA/g d.m. sample), and antioxidant activity from 208.45 (µmol Fe 2+ /L extract) to 354.45 (µmol Fe 2+ /L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L) and whiteness index (WI) values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a) and yellowness (b) colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample).

Wheat bread was prepared by replacing 15%, 30% and 40% of white wheat flour with wholegrain buckwheat flour. Total phenols content (Folin–Ciocalteu method) and antioxidant activity (FRAP) of buckwheat flour enriched wheat bread samples and flour mixtures were analysed and compared with wheat bread and wheat flour (control samples). Wholegrain buckwheat flour (17.91 mg GA/L extract) contained higher total phenols than wheat flour (9.11 mg GA/L extract). The incorporation of buckwheat flour in bread samples increased the total phenols content from 7.46 (mg GA/L extract) to 10.13 (mg GA/L extract), and antioxidant activity from 231.45 (µmol Fe 2+ /L extract) to 368.45 (µmol Fe 2+ /L extract). Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15%, 30% and 40% of wholegrain buckwheat flour showed lower L values of crust and crumb colour compared to the control sample.

Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of flour. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The flour reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different flour types (T-500, T-850 and whole meal flour) stored at temperatures +4 and 20 °C and defined humidity. Each flour sample was analyzed determining its chemical contents and farinograph characteristics immediately after milling and after 10 and 21 day, and baking test was done on those days. The obtained results proved that storage conditions significantly affected the chemical composition of composite flours, as well as baking functions of flour and characteristics of baked bread.