Thermal analysis was used to check the role of the main components of buckwheat flour (polysaccharides and proteins) to assess
guidelines for novel recipes for bread from wheat and buckwheat flour blends with improved nutritional properties.
The structure-related poor protein quality, namely, the lack of network-forming links, severely limits the use of buckwheat
flours in bread-making.
Data from TG and DSC analysis indicate that the introduction of a de-hulling step in the buckwheat milling diagram and the
addition of some buckwheat polysaccharide fractions, isolated from the buckwheat husk, that contribute to the formation of
the crumb structure thanks to their effect on the phase separation driven by the thermodynamic incompatibility with wheat
gluten proteins, allows one to tune opposite effects and obtain bread from de-hulled buckweat/wheat flour blends with alveolar
distribution much close that of the wheat bread.