Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours

•Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality.•Breads made with 30% or 45% whole grain buckwheat flour presented higher mineral contents.•Breads made with refined buckwheat flour presented higher mineral bioaccessibility.•After baking, rutin and quercetin levels increased, mainly in breads with 45% whole grain buckwheat flour.•Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour were well accepted by consumers.