Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread.

Abstract

In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties ('Jinnan Shiqin' and 'Ventura') at different levels (1, 2, 3 and 5/100g flour). For both kinds of CPs, Mixolab analysis showed that the water absorption of dough increased with the increase of CP, while the protein network weakening (C2), peak viscosity (C3) andcrystallinity of starch (C5-C4) decreased. The specific volume of bread decreased at higher CP level, whereas its crumb hardness and chewiness showed a reverse trend. The addition of CP significantly increased the total phenolics content of bread, and thus caused a significant improvement in antioxidant activities. The addition of CP significantly reduced the content of rapidly digestible starch in bread, while thecontentsof slowly digestible starch and resistant starch wereincreased. Additionally, bread prepared with a higher CP content showed a lower predicted glycaemic index. Based on the results of sensory analysis, bread incorporated with 2g/100g flour for 'Jinnan Shiqin' or 1g/100g flour for 'Ventura' didn't show significant effect on its overall acceptability. The present study indicated that addition of CP could be an effective way to produce a bread with higher antioxidant activity and lower starch digestibility.