The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread

Abstract

The quality and health-promoting properties of enriched bread depend not only on the composition of the additive but also on the baking technology. In this study, the preparation (rice flour, maltodextrin, and red potato pulp) was used in the amount of 5% of the flour in the recipe at various stages of bread production, i.e., during sourdough fermentation or dough kneading. The aim of the study was to analyze the effect of adding the preparation containing red potato pulp on the content of polyphenols and the ability to neutralize free radicals, nutritional composition, physical parameters, and quality of wheat–rye bread using two different baking technologies. The preparations made with red potato pulp are an excellent source of bioactive compounds. The breads with preparations added to the sourdough were characterized by greater volume and lower hardness, and higher levels of minerals and dietary fiber than breads with preparations added to the dough. It was found that the breads with preparations added to the dough were characterized by up to 4.5 times more polyphenols, 3.5 times more flavonoids, and 6 times more phenolic acids and flavonols than breads with preparations added to sourdough, which translated into their greater antioxidant potential.