Table 1 Proximate Chemical Composition (%) of Raw Materials (on dry weight basis).

From: Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Samples

Chemical composition of flour samples (%)

Moisture

Ash

Fiber

Protein

Lipids

CHO

HWF

13.02 ± 0.22

1.47 ± 0.0

1.65 ± 0.01

11.75 ± 0.28

1.81 ± 0.08

83.32 ± 0.78

FE

9.17 ± 0.17

2.58 ± 0.07

12.51 ± 0.32

14.90 ± 0.27

2.18 ± 0.05

67.83 ± 0.56

FT

8.78 ± 0.29

2.85 ± 0.01

22.08 ± 0.37

11.81 l ± 0.25

1.57 ± 0.03

61.69 ± 0.85

  1. Where HWF: Hard wheat flour; FE (Fagopyrum esculentum), FT (Fagopyrum tataricum) Cho: total carbohydrate.
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