Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality

Abstract

Dandelion flowers (DF) are a rich source of many phytochemicals which can reduce oxidative stress in the human body. The aim of this study was to assess the influence of dried and powdered DF addition into wheat flour (WF) on dough and bread properties. WF was replaced with DF at levels 0, 1, 2, 3, 4, 5 and 6%. Physical properties of dough and quality of control and supplemented bread were studied. The addition of DF increased water absorption of flour, development time and dough stability during mixing. However, these changes had no positive effect on bread quality. With an increase in the proportion of DF in the bread recipe, the volume of loaves and lightness of crumb decreased while its hardness and yellowness increased. As a result of these changes, the overall sensory acceptability of DF-enriched bread decreased. On the other hand, supplementation of WF with DF increased minerals, fiber and fat content in bread. Most importantly, DF enhanced the antioxidant capacity of bread and increased content of phenolics. Total phenolic content ranged from 1.00 mg GAE/g dry mass (DM) for control bread to 3.45 mg GAE/g DM when wheat flour was replaced with 6% of DF. To summarize, we showed that DF can be a valuable ingredient for bread fortification. However, the amount of WF replaced with DF should not exceed 2–3% while taking into account the sensory results.

Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

“…In the blends, wheat flour was substituted with legume seed flours, GP, NL, and annual yellow lupine (YL) in varying proportions of 10, 15, 20, and 25%. The bread was prepared according to the protocol described by Cacak-Pietrzak et al [2]. In Table 1, an explanation of the description of the abbreviations used for the bread sample analysis is presented.…”

“…Enhancing the nutritional quality of wheat bread can be achieved by incorporating natural plant-based ingredients into the recipe. Research has validated the positive nutritional impacts of adding herbs and spices to the bread [2,[7][8][9][10], pomace [11][12][13][14][15], and pseudocereal flours [16,17]. Valuable recipe additions can also include flours made from legume seeds [4,[18][19][20][21].…”

“…Bread, a widely consumed grain product worldwide, is predominantly made from wheat flour [1,2] which primarily contains starch (60-85%) and proteins (9-12%) [3,4]. The content of nutrients varies depending on the extraction rate [4].…”

“…The content of nutrients varies depending on the extraction rate [4]. The production of wheat bread typically involves the use of refined flours, also known as low-extraction flours, which are characterized by low levels of dietary fiber, proteins, mineral components, and bioactive compounds [2,3]. Furthermore, the proteins present in wheat flour are incomplete, lacking certain essential amino acids (mainly lysine, which limits their digestibility) [3,5,6].…”

Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

“…Wheat-based products play a important role in the world people's food culture and daily life. However, many nutrients are lost or diminished during the wheat redining process, including vitamins, fibers, phytochemicals, etc., refined wheat was not suitable for providing balanced food nutrition for consumers ( Cacak-Pietrzak, et al, 2023 ). Bread is one of the common staple foods in the world, mainly made from wheat flour.…”