Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Dziki, Dariusz; Hassoon, Waleed H.; Biernacka, Beata; Gawlik‐Dziki, Urszula

doi:10.3390/app12157930

Cited by 15 publications

(30 citation statements)

References 58 publications

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“…The enrichment of bread with various plant additives generally reduces the volume of the loaves due to the weakening of the gluten network and/or inhibition of the activity of baker’s yeast. This is confirmed by the results of research on enriching bread with, for example, sesame seeds [ 31 ], oilseeds [ 18 ], Moringa Oleifera leaf powder [ 20 ], walnuts and hazelnuts [ 12 ], nuts with various degrees of maturity [ 13 ], dried parsley leaves [ 22 ] or the purge [ 28 ] and many others. In the conducted research, wheat flour containing gliadin and glutenin was partially replaced with walnut flowers.…”

Section: Resultsmentioning

confidence: 67%

“…The bread’s volume is the basic parameter that determines the quality of the bread, which significantly influences the consumer’s purchasing decision. This parameter also indirectly informs about crumb aeration, its porosity and texture [ 22 ]. The discussed research results showed that the addition of walnut flowers had a statistically significant effect on the reduction in the volume of wheat bread ( Table 2 ), and the value of this parameter ranged from 675 cm 3 (control) to 565 cm 3 (E).…”

Section: Resultsmentioning

confidence: 99%

“…As a result, the weakened dough cannot retain the carbon dioxide produced in the fermentation process. According to Dziki et al [ 22 ], a reduction in the volume of bread loaves generally increases the hardness of the crumb. Moreover, the reduction in the volume of bread loaves under the influence of WF may result from the high content of polyphenols [ 10 ], which show an antimicrobial effect.…”

Section: Resultsmentioning

confidence: 99%

“…The former are found in plant raw materials, which, when used as enriching additives, shape not only the color of the product but also its nutritional value or pro-health value [ 22 ]. As with the results from previous studies of enriching bread with dried parsley leaves [ 22 ] or purge [ 28 ], they caused a clear darkening of the bread crumb and an increase in the proportion of red in the crumb color. Czubaszek et al [ 3 ] also observed changes in the color of the crumb of bread enriched with plant extracts.…”

Section: Resultsmentioning

confidence: 99%

“…The parameters +a*, −a*, +b*, −b* denote the proportion of red, green, yellow and blue colors, respectively. The absolute color difference between the control sample and the test sample (∆E) was calculated [ 22 ]:

…”

Section: Methodsmentioning

confidence: 99%

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Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Pycia

Pawłowska

Kaszuba

et al. 2022

Foods

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The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnut male flowers. In the tests, the addition of flowers was used in the amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the flour used in the control sample. Bread dough was prepared according to the direct method with the use of yeast. The parameters of the baking process of the control bread and of the test bread were calculated. The selected parameters determining the quality of the obtained bread, including the loaf volume, the specific volume, the crumb porosity, the crumb texture and the color were measured. The antioxidant potential and total polyphenol content were tested both in the dough and in the bread. The test results were analyzed statistically. It was found that the partial replacement of wheat flour with walnut male flowers resulted in a significant reduction in the loaves’ volume and in the darkening of both the color of the dough and the crumb. The value of the L* parameter decreased with the increasing addition of walnut flowers. The lowest values of this parameter were found to be 53.87 (crust) and 39.94 (crumb) in the sample with 2.5% addition. The average volume of the loaves ranged from 565 cm3 (0.5%) to 675 cm3 (control). The use of the additive in the amount of 2.5% caused significant changes in the values of most of the examined parameters of the bread crumb texture. The addition of walnut male flowers to the flour had a significant effect on the antioxidant potential and the total polyphenol content of the tested doughs and breads. In the case of bread, the total polyphenol content value ranged from 96.90 mg GAE/g dw to 208.08 mg GAE/g dw. Similarly, the antioxidant potential increased with increasing walnut male flower supplementation. The antioxidant potential determined by the ABTS and FRAP methods ranged from 1.42 mmol TE/g dw to 2.02 mmol TE/g dw and from 0.08 mmol TE/g dw to 0.33 mmol TE/g dw, respectively. The obtained research results prove the application potential of walnut flowers in the design of food, with beneficial pro-health properties, and are an example of the use of plant by-products in the process of food enrichment.

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Section: Resultsmentioning

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

…”

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Pycia

Pawłowska

Kaszuba

et al. 2022

Foods

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Bread consumption trends in Poland: A socio‐economic perspective and factors affecting current intake

Sadowski,

Dobrowolska,

Dziugan

et al. 2024

Food Science & Nutrition

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Fermentation processes have been known since ancient times and are widely used in the production of food, beverages, and other areas. One of the most well‐known fermented products is bread. It plays an important role in human nutrition because of the valuable compounds it contains. The growing population leads to an increase in global bread consumption and other bakery products. Simultaneously, in developed countries, declining consumption trends are observed. Understanding the complex interplay between socio‐economic dynamics, food production policies, and the dietary patterns of society is crucial for shaping effective strategies that align with the principles of a sustainable and resilient food system. The aim of this study was to determine bread consumption trends in Poland. Data were obtained from the Household Budget Surveys carried out by Statistics Poland. The study considered the period from 1978 to 2020 and was performed in three dimensions: socio‐economic groups, the number of people in households, and income quintile groups. A decreasing trend in bread consumption was observed within the analyzed period in all three socio‐economic groups. Based on the analysis of the relationship between bread consumption and income level per capita, the same observation was made. There was no correlation between the amount of bread consumed and the number of people in the household. The obtained data are determined by many factors, including prices of bread, demographic changes, dietary patterns, and education in the field of human nutrition.

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Incremental effects of near-atmospheric-pressure low-temperature air plasma jet irradiation on polyphenol content in harvested onions

Kawakami,

Mukai,

Matsumura

et al. 2024

J. Phys. D: Appl. Phys.

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We present a new food processing method to increase the content of polyphenols, which are a type of health-promoting food component, in harvested onions using atmospheric-pressure low-temperature plasma technologies. Harvested onions were locally irradiated for different times with a low-temperature air plasma jet generated near atmospheric pressure and stored in the dark for various periods. The plasma-irradiated area was 7 mm2. The plasma irradiation was performed without removing the onion peel. After storage following plasma irradiation, the onion was peeled and cut into the outer, middle, and inner parts, analysing polyphenol content at each edible onion part, namely the bulb. The polyphenol content in the onions irradiated for 30 min and stored for 3 days increased over that of unirradiated onions stored for the same period. This increase occurred regardless of the bulb parts. Neither the plasma-irradiated onions without storage nor the air gas-irradiated onions without air plasma irradiation exhibited a higher polyphenol content. In particular, quercetin aglycone, quercetin 4’-O-glucoside, quercetin 3-O-glucoside, and quercetin 3,4’-O-glucoside were increased in the polyphenol content, contributing to an increase in the antioxidative activity. NO3− and NO2− were introduced into water under an onion peel by air plasma irradiation for 30 min and decreased after 3 days of storage but remained. However, no H2O2 was introduced. The plasma-introduced NO3− was distributed throughout the onion owing to the plasmodesmata serving as channels for cell-to-cell transports of molecules. These results suggest that the increased polyphenol content originates from the transcriptional factors acting in stress responses to the plasma-introduced NO3− and NO2−, not the electric field-induced electroporation, in onion cells. The present study provides valuable insights into interactions between low-temperature air plasma jets and onion cells.

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Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Cited by 15 publications

References 58 publications

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Bread consumption trends in Poland: A socio‐economic perspective and factors affecting current intake

Incremental effects of near-atmospheric-pressure low-temperature air plasma jet irradiation on polyphenol content in harvested onions

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