Antioxidant Properties Of Bread Research Articles

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread.

The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread

The article considers the use of vegetable raw materials in order to increase the physico-chemical composition , antioxidant activity of bakery products . Juniper fruit powder ( Juniperus communis L) was selected as a plant raw material . The aim of the study is to increase the physico-chemical , antioxidant properties of bread by adding crushed juniper fruits . In the course of improving the technology of bakery products , a new type of product with high antioxidant activity has been developed . Crushed juniper fruits ( Juniperus communis L) were added to the bread recipe in an amount of 3%. Thus , the value of the antioxidant activity of bread with the addition of 3% crushed juniper fruits is 2 times higher compared to the control model , which is 15.5 and 7.5 mg /100 g, respectively . In this regard , the high level of antioxidant activity of bread with the addition of 3% of crushed juniper fruits directly affected the process of its storage . The physicochemical composition of bread with the addition of 3% crushed juniper fruits was also studied . The quality indicators of bread with crushed juniper fruits have increased , antioxidant activity , which indicates a high influence of crushed juniper fruits on the qualitative properties of the finished product . The practical value of the work lies in the fact that crushed juniper fruits were used for the first time to increase the nutritional and biological value of bakery products .

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.

Influence of lutein content of marigold flowers on functional properties of baked pan bread

Lutein is a yellow plant pigment belonging to the xanthophyll family of carotenoids and widely present in marigold flowers. Lutein is an effective antioxidant that may be utilized in foods as a natural coloring pigment and functional food ingredient. The present study evaluated the effect of lutein in two types of marigold flowers belonging to the Tagetes erecta and Tagetes patula species on selected functional properties of baked pan bread. Marigold flowers dried by three different methods (oven, vacuum, freeze-drying) were incorporated into white wheat flour (WWF) and wholegrain wheat flour (WGF) bread recipes. Lutein content in marigold flower petals and baked breads were quantified using Ultra-Fast Liquid Chromatography (UFLC). Texture and color properties of baked bread crust and crumb were determined. Tagetes erecta marigold flower showed significantly higher amount of lutein, and freeze-drying process was found to be the best technique for preserving lutein in the baked products. The freeze-dried African marigold and French marigold petals had lutein content of 150.98 ± 26.87 ppm and 78.26 ± 0.66, respectively. The L* value and whiteness of baked breads decreased which led to decreasing lightness of WWF bread crumb after addition of MFP. The total color difference, ∆E, and the redness index, RI, between control WWF bread crumb and WGF bread crumb increased as the level of MFP increased in the bread formulations. The data suggest that lutein-rich ground marigold may be used as a functional food ingredient to enhance color as well as antioxidant properties of bread.

Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

An adequate intake of dietary fiber in baked foods with appropriate physiological functions is beneficial to human health. The spinach powder (1, 2, and 3 g/100 g) was supplemented with refined wheat flour to investigate its effect on physicochemical and antioxidant properties of bread. The mixing, pasting, and rheological properties of dough, as well as physical, antioxidant, and sensory properties of bread were analyzed. Results showed that water absorption%, stability and development time, protein weakening, and starch crystallinity of spinach samples increased to 62.40%, 5.92/min, 2.05/min, 0.76 Nm, and 0.21 Nm. The peak viscosity, final viscosity, setback, and breakdown values were significantly decreased to 2205.71, 2485.05, 1122.74, and 843.36 cP, respectively. Samples exhibited the highest elastic (218017 Pa) and viscous (94257.76 Pa) moduli and the lowest specific volume (3.12 cm3/g), color attributes, and sensorial properties. Furthermore, breads stored for different periods showed the minimum hardness (4151.67 N), chewiness (826.33 N), and resilience (0.08) compared to control. In addition, the 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid properties were also significantly improved in corresponding samples. Findings suggest that incorporating spinach into wheat flour could be a viable approach to produce healthy bread enriched with fiber, protein, and antioxidants.

Effects of Moringa oleifera leaf powder on some chemical, phytochemical and antioxidant properties of bread: Potential control for NCDs

Poor diet has been associated with several chronic diseases including obesity, cardiovascular diseases, and type 2 diabetes. Bread is widely consumed even though they are high in carbohydrates and low in essential nutrients. This study evaluated the nutritional, phytochemical and antioxidant properties of bread supplemented with Moringa oleifera leaf powder. Bread samples were prepared by supplementing wheat flour with moringa leaf powder at the levels of 3.0, 5.0, 7.0, 10.0 and 15.0% and their nutritional components and in vitro antioxidant properties were determined using standard protocols. Results of nutritional quality showed that M10 (10% moringa: 90% flour) bread had enhanced levels of ash (1.84 to 2.47%), protein (8.05 to 14.66%), fat (10.32 to 13.05%) and fiber (0.65 to 1.31%) with reduced moisture (12.09 to 11.45%) and carbohydrate (67.05 to 57.06%) contents, respectively. Phytochemical and antioxidant properties also showed that M10 bread had the highest total phenol (0.5 to 1.24 mg GAE/g extract), flavonoid (1.55 to 9.01 mg QE/g extract), alkaloid (5.39 to 13.48 mg QE/g extract), reducing power potential (0.29 to 3.18 mg AAE/g extract) and DPPH radical scavenging ability (45.13 to 77.65%). While total tannins (0.29 to 0.56 mg TAE/g extract), total saponins (2.27 to 4.52 mg QE/g extract) and FRAP (1.16 to 1.66 mg AAE/g extract) activities were significantly (p< 0.05) high in the M7 (7% moringa: 93% flour) bread. The result of this study indicates that supplementation of bread with Moringa oleifera leaf powder improved the nutritional and antioxidant properties of bread and can therefore be incorporated as functional food for the control of NCDs and improvement of health status.

How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads

The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and colour), nutritional (amino acid content, protein and starch digestibility), and nutraceutical (total phenolic content (TPC) and antioxidant capacity) properties of the fortified breads compared with a control bread. Partial substitution of wheat flour with CFP improved the nutritional and nutraceutical properties of bread. The results showed that fortification of wheat flour with CFP reduced the predictive glycaemic index of bread. Additionally, bread with CFP showed an increased (p < 0.05) protein digestibility and protein quality in terms of an increased corrected amino acid score (CAAS). Moreover, total phenolic content and antioxidant capacity of bread samples were increased with CFP addition. Thus, enrichment of bread with CFP may be a significant alternative to the food industry to deliver nutritionally enriched bread.

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread.

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread.

Punicic acid(PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, isknown to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. Thetotal polyphenol content (TPP) and radicalscavenging activity (RSA) increased by 10- to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.

Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.

Green coffee extract, GCE (Coffee canephora) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4-5 caffeoylquinic acid.

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient.

There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.

Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana

Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Antioxidant activity was measured by determining the scavenging effect on α,α-diphenyl-β-picrylhydrazyl radical. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50% stevia extract was more acceptable when comparing with all the quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of Stevia rebaudiana extract were retained after the bread making process and that the proposed bread could be suitable as functional food in human nutrition.

Quality and antioxidant properties of bread containing turmeric ( Curcuma longa L.) cultivated in South Korea

Turmeric ( Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of wheat flour for making turmeric wheat breads. Proximate composition, physical quality, functional components (curcumin and total phenols) and antioxidant properties of breads containing turmeric were analysed and compared with those of wheat bread. Hardness, crumb colour a and b values, curcumin content and total phenolic contents of breads significantly increased with the addition of turmeric powder. Water activity, specific volume and crumb colour L value of breads decreased with the addition of turmeric powder. Breads containing turmeric powder also showed good antioxidant activity as tested by the β-carotene-linoleate bleaching assay. A 4% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to wheat bread. Breads containing turmeric powder can thus be developed as a health-promoting functional food.

Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation

SummaryYams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam (Dioscorea purpurea, a major variety of yams in Taiwan) was freeze‐dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health‐promoting foods.