Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Abstract

Summary Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep‐recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.

Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour

“…The specific volume was calculated using the American Association of Cereal Chemists (2000a) method 10-05, as proposed by Renoldi et al (2022). To evaluate the texture profile, the American Association of Cereal Chemists (2000b) procedure 74-10 A was followed, using the Brookfield TexturePro CT V1.4 Build 17 equipment, a TA4/1000 probe was used with a penetration of 10 mm and a test speed of 0.5 mm/s.…”

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

“…There are studies aimed at evaluating the rheological behavior of wheat flours and their mixtures with substituted flours, e.g., sweet potato and wheat for making bread [14]; wheat and corn flours [9]; coroba (Jessenia polycarpa Karst) [15]; wheat, barley and potatoes in the production of bread [16]; extruded rice flour and barley bagasse [17]; and the interaction effects of quinoa, kiwicha and tarwi flours on pasta properties (peak viscosity, minimum viscosity, retrogradation viscosity and final viscosity) and texture (firmness, consistency, cohesiveness, viscosity index and consistency) of the gels formed in an aqueous system [8]. The incorporation of elements such as salt influences the rheological characteristics of the masses [18]. However, the technofunctional parameters of Andean grains or the interaction between them have not yet been reported.…”