Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes

Abstract

The inclusion of plant material in bread formulations is a global trend, but research on the mechanisms of its effect on the structural and baking performance of the dough is lacking. Herein, edible chrysanthemum (Chrysanthemum morifolium Ramat.) powder (CP) was substituted for wheat flour at 3–15 wt% and its effects on dough structure and rheology, bread physicochemical properties, and aroma profile were investigated. The inclusion of CP reduced the relative crystallinity and structure orderliness of starch in terms of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy analysis. Steady-state shear and oscillation tests showed that the inclusion of CP resulted in an enhanced viscoelastic behavior of dough, implying an increase in the resistance of the dough system to flow and deformation, which caused a decrease in specific volume and softness of bread compared to the control (bread without CP). The large oscillatory amplitude oscillation shear (LAOS) tests indicated that doughs exhibited I behavior (strain thinning). The scanning electron microscopy (SEM) observation further confirmed these findings. Significantly, formulations with 3 and 6 wt% CP not only improved the rheological and structural properties of doughs but also enriched the aroma profile of bread compared to the control. Furthermore, sensory evaluators reported that bread enriched with 6% CP scored highest in appearance, texture, and overall acceptability, meaning a product with a high sensory appeal to consumers. This work provides valuable information for an in-depth study of the relationship between bread quality and the rheological behavior and structural properties of the dough.