Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Abstract

Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortification of bread with chard could increase the nutraceutical and functional food consumption. Objective. In this study, we performed a chemical analysis of chard and performed rheological analyses and sensory attribute evaluations of pan breads fortified with 5% and 10% chard powder. Design. The gross chemical composition of chard, some minerals, vitamin C, and total phenolic and flavonoid compounds were estimated. The rheological properties of doughs fortified with 5% and 10% chard powder and the chemical composition and sensory attributes of control, 5% chard and 10% chard pan bread samples were determined. Results. Chard contains carbohydrate, protein, and ash in addition to essential minerals and antioxidants such as vitamin C, phenols, and flavonoids. The chemical composition of 5% chard pan bread was significantly higher in ash and fiber, while the chemical composition of 10% chard pan bread was significantly higher in protein, ash, fiber, and moisture and significantly lower in fat, carbohydrate, and energy level than that of control pan breads. Compared with the control pan bread, the pan bread with increased chard powder content (10%) had significantly increased water absorption percentage, arrival time, dough development, elasticity, and proportional number ratio but significantly decreased stability time, softening degree, and extensibility. Pan bread fortified with 10% chard had the lowest specific volume among the tested breads. Sensory attribute evaluation further showed that increasing the amount of chard to 10% in the bread dough formulation produced lower overall acceptability scores. Conclusions. Pan bread containing 5% chard had better rheological scores and sensory attributes than the other formulations, in addition to good nutritional quality values.

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

“…By increasing the ODF level, the water absorption rate increased from 63.73 to 68.63 (P < 0:05). These results are in agreement with those reported by several previous authors [3,5,35,36]. It may be related to a large number of hydroxyl groups in the fiber structure.…”

“…Fiber competes with gluten and prevents the complete hydration of the protein and disturbs the gluten matrix [40,41]. However, the replacement of wheat flour with Moldavian dragonhead seed residue (up to 12%) [3] and beet leaf powder [35] decreased the stability time. Disturbance in the intermolecular interactions of dough gluten proteins can be a probable reason for this reduction trend [35].…”

“…However, the replacement of wheat flour with Moldavian dragonhead seed residue (up to 12%) [3] and beet leaf powder [35] decreased the stability time. Disturbance in the intermolecular interactions of dough gluten proteins can be a probable reason for this reduction trend [35]. Moreover, Nawrocka et al also reported that the enrichment of wheat dough with oat fiber increased dough stability from 3 to 8 minutes, while other fiber sources (apple cranberry, cocoa, and carob) decreased the dough stability time [42].…”