**Abstract**

The application of cyclic voltammetry (CV) technique for the determination of bioaccessible reducing capacity of buckwheat-enhanced white wheat breads (BEWWBs) and buckwheat-enhanced dark wheat breads (BEDWBs) was addressed. Buckwheat flour (BF) or flour from roasted buckwheat groats (BFR) were used to substitute white (WWF) or dark wheat flour (DWF) at 10, 20, 30, and 50% w/w on total flour basis in bread formula. The study showed that substitution of 10, 20, 30, and 50% of WWF or DWF by BF or BFR in bread formula resulted in almost linear increase of the reducing capacity of BEWWBs and BEDWBs. After digestion of BEWWBs, the bioaccessible reducing capacity was up to fivefold higher than the reducing capacity of the corresponding undigested breads, and in all cases was also higher than that noted for a soluble fraction of the digestible portion of white wheat bread (WWB). In contrast, the bioaccessible reducing capacity of BEDWBs was only up to twofold higher but in all cases did not exceed the value noted for digested dark wheat bread (DWB). Our results indicate that CV methodology is suitable for obtaining rapid electrochemical profile of a bread sample after digestion useful for evaluation of their selected functional properties.

**Keywords:** wheat bread, buckwheat, digestion, cyclic voltammetry, bioaccessible reducing capacity
