Articles
Textural characterization of bread containing berry powders
Article number
1444_40
Pages
299 – 306
Language
English
Abstract
Bread texture is one of the most appreciated qualities of this product.
Bread containing fruit powders as a substitute for wheat flour exhibits high antioxidant activity and contains high concentrations of phenolics, flavonoids, minerals, and cellulose.
The texture of bread containing fruit powders (aronia, hawthorn, sea buckthorn, and two mixtures of hawthorn with grape seeds and hawthorn with carob) in 5, 10, 15% concentrations in flour was analyzed by Texture Profile Analysis (TPA) using texture analyzer equipment.
Firmness, cohesiveness, springiness, springiness index, fracture force, chewiness, adhesive force, and stiffness were measured.
The firmness of four bread assortments containing 10% hawthorn, 10 and 15% aronia, and 15% sea buckthorn powders, respectively, was not significantly different from control (plain wheat bread). The hardest bead was the one containing a 10% addition of hawthorn and carob (39.93±14.93 N for a 50% compression at a 1 mm s-1 speed), and the softest was the bread containing 5% hawthorn and grape seed powder (12.54±4.66 N). All other assortments had significantly different firmness compared to control.
The cohesiveness of bread assortments containing 10 and 15% aronia, 10 and 15% hawthorn, and 15% sea buckthorn powders was not significantly different from control.
The addition of grape seed powder tends to soften the bread due to its high oil content.
Bread containing fruit powders as a substitute for wheat flour exhibits high antioxidant activity and contains high concentrations of phenolics, flavonoids, minerals, and cellulose.
The texture of bread containing fruit powders (aronia, hawthorn, sea buckthorn, and two mixtures of hawthorn with grape seeds and hawthorn with carob) in 5, 10, 15% concentrations in flour was analyzed by Texture Profile Analysis (TPA) using texture analyzer equipment.
Firmness, cohesiveness, springiness, springiness index, fracture force, chewiness, adhesive force, and stiffness were measured.
The firmness of four bread assortments containing 10% hawthorn, 10 and 15% aronia, and 15% sea buckthorn powders, respectively, was not significantly different from control (plain wheat bread). The hardest bead was the one containing a 10% addition of hawthorn and carob (39.93±14.93 N for a 50% compression at a 1 mm s-1 speed), and the softest was the bread containing 5% hawthorn and grape seed powder (12.54±4.66 N). All other assortments had significantly different firmness compared to control.
The cohesiveness of bread assortments containing 10 and 15% aronia, 10 and 15% hawthorn, and 15% sea buckthorn powders was not significantly different from control.
The addition of grape seed powder tends to soften the bread due to its high oil content.
Authors
O. Ţepes, G.R. Ghibăldan Tomosoiu, A. Asanică, S. Cristea, D. Tăpăloagă, L. Tudoreanu
Keywords
bread texture, antioxidant activity, mineral concentration, fruit powder, springiness index
Groups involved
- Division Vine and Berry Fruits
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Working Group Vaccinium Species and Management
- Working Group Rubus and Ribes Species and Management
- Working Group Kiwifruit Culture and Management
- Working Group Strawberry Culture and Management
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