Textural properties of dough and sensory characteristics of bread enriched with crushed seeds of the safflower

Abstract

Bread is most popular product among population. Nowadays more people refuse traditional wheat bread in favor of bakery products with various functional additives. Safflower seeds as a non-traditional vegetable additive is rich in high-grade vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins and minerals. In this work, bread fortified with crushed safflower seeds were developed with the recipe as follows: wheat flour (564 g), safflower seeds (60 g), salt (10 g), yeast (54 g), vegetable oil (13 g), sugar (35 g), drinking water (284 g). Effects of addition of safflower seeds on texture properties of dough and the sensory properties of bread were evaluated as well. Results indicated that wheat flour fortified with 10 % safflower seeds showed 7 % lower of the water-absorbing capacity than that of the control sample (no safflower substituted), which is explained by the hydrophobicity of safflower seeds due to the high fat content. Change of rheological parameters of experimental sample was found due to specific chemical composition of safflower seeds. In terms of the quality of the bread, the safflower fortified bread had smooth, crack-free surface, uniform color and light yellow color in the fracture, taste and smell are peculiar to this type of product, with a pleasant subtle flavor and flavor of safflower seeds. In addition, the porosity, acidity, form stability and humidity of the novel bread were also increased, as compared to the control sample. Novel safflower seed fortified bread has been developed with better flavor and appearance. The processing conditions for this bread were determined as well.