Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

Abstract

The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties

“…The highest TPC value was observed in WSN 4 (72.09 ± 0.02 mg GAE.100 g −1 ) and the lowest TPC value in WSN 0 (17.17 ± 0.04 mg GAE.100 g −1 ). The total phenolic contents evaluated in the present research are in harmony with Amjad et al (2021) findings that bread was prepared with whole wheat flour and ginger powder using a straight dough bread‐making process. The TPC was in the range of 24.60–51.34 mg GAE.100 g −1 .…”

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

“…A variety of studies have been carried out to use ginger as a potential food additive in bakery products (Table 1). For instance, the supplementation of ginger powder at a rate of 2-4% was reported, which can promise feasible textural, rheological, and antioxidant properties along with a better mineral content in bread [73]. Balestra et al [74] formulated a functional bread using ginger with acceptable physicochemical and sensorial characteristics.…”

Aproveitamento integral do umari (Poraqueiba sericea Tulasne) para a elaboração de farinhas e incorporação em mistura para pão de frigideira sem glúten

“…Já a amostra controlada apresentou valores inferiores para magnésio quando comparada com todas as misturas enriquecidas com farinhas e pós de umari. Amjad et al (2022) ao avaliar as características de qualidade de pães elaborados com adição de gengibre em pó na farinha de trigo também puderam constatar um aumento deste mineral. Apriliani et al, (2021) estudaram a ingestão de magnésio e suas implicacoes metabolicas em pacientes com excesso de peso e observaram uma baixa ingestão de magnésio dietético, que foi correlacionado negativamente com IMC e associado a níveis marginalmente negativos no magnésio plasmático, indicando uma possível deficiência crônica do íon que pode estar colaborando negativamente com as alterações glicêmicas encontradas.…”