The influence of fireweed powder on the quality of wheat bread

Belyaev, A G; Ковалева, А. Е.; Pyanikova, E. A.

doi:10.20914/2310-1202-2018-4-254-258

Cited by 4 publications

(5 citation statements)

References 8 publications

(6 reference statements)

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“…After the completion of baking process, the bread yield and baking losses were calculated. In addition, bread volume, crumb porosity [33], and bread acidity were estimated as previously described [34]. The loaf volume converted to 100 g of bread was determined using a 3D scanner (NextEngine, West Los Angeles, CA, USA) and calculated using a computer program (MeshLab, ISTI-CNR research center, Rome, Italy).…”

Section: Methodsmentioning

confidence: 99%

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

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et al. 2019

Foods

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Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

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Section: Methodsmentioning

confidence: 99%

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

Dziki

et al. 2019

Foods

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“…The volume of the loaf was determined using a 3D scanner (NextEngine, West Los Angeles, CA, USA) and calculated using a computer program (MeshlLab, ISTI-CNR Research Centre, Rome, Italy) and then converted into 100 g of bread [38]. The density of the bread crumb was determined from the mass of a sample of known volume [50].…”

Section: Yield Volume and Density Of Bread Crumbmentioning

confidence: 99%

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

et al. 2021

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Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g−1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g−1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g−1 flour.

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“…The acidity of bread could be increased by adding different kinds of additives. One study showed that acidity of bread can be altered by the addition of crushed safflower seeds [45] or dry powder of Chamerion angustifolium (L.) Holub leaves [31]. Cistus incanus L. used in this study was characterized by ash content of 5.0±0.21%, and an addition of these herbs to bread resulted in significant changes in the ash content and color of the bread ( Table 1).…”

Section: Physical Properties Of Bread Fortified With Cistus Incanusmentioning

confidence: 88%

“…After the completion of baking process, the bread yield and baking losses were calculated. In addition, bread volume, crumb porosity [30], and bread acidity were estimated as previously described [31]. The loaf volume converted to 100 g of bread was determined using a 3D scanner (NextEngine, USA) and calculated using a computer program (MeshLab).…”

Section: Physical Properties Of Breadmentioning

confidence: 99%

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

Cacak-Pietrzak

Różyło

Dziki

et al. 2019

Preprint

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Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS radical scavenging activity, CHEL chelating power, and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

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The influence of fireweed powder on the quality of wheat bread

Cited by 4 publications

References 8 publications

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

<em>Cistus incanus</em> L. as an Innovative Functional Additive to Wheat Bread

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