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Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties.
- Source :
-
Journal of the science of food and agriculture [J Sci Food Agric] 2022 Jul; Vol. 102 (9), pp. 3581-3589. Date of Electronic Publication: 2021 Dec 20. - Publication Year :
- 2022
-
Abstract
- Background: The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds.<br />Results: For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ~42.5% and ~87% respectively and in 100% SFNs bread samples after 72 h of storage by ~76%. Enrichment of 35% showed higher alveograph dough extensibility (~11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (~18%), swelling index G (~8%), and flour strength W (~14%) and showed the highest increase in bread specific volume (~0.200 L kg <superscript>-1</superscript> ).<br />Conclusions: SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. © 2021 Society of Chemical Industry.<br /> (© 2021 Society of Chemical Industry.)
- Subjects :
- Antioxidants chemistry
Flour
Needles
Triticum chemistry
Water chemistry
Abies
Bread
Subjects
Details
- Language :
- English
- ISSN :
- 1097-0010
- Volume :
- 102
- Issue :
- 9
- Database :
- MEDLINE
- Journal :
- Journal of the science of food and agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 34862604
- Full Text :
- https://doi.org/10.1002/jsfa.11704