Wheat Dough Research Articles

CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat.

The wheat dough quality is of great significance for the end-use of flour. Some genes have been cloned for controlling the protein fractions, grain protein content, starch synthase, grain hardness, etc. Using a unigene map of the recombinant inbred lines (RILs) for “TN 18 × LM 6,” we mapped a quantitative trait locus (QTL) for dough stability time (ST) and SDS-sedimentation values (SV) on chromosome 6A (QSt/Sv-6A-2851). The peak position of the QTL covered two candidate unigenes, and we speculated that TraesCS6A02G077000 (a xylanase inhibitor protein) was the primary candidate gene (named the TaXip gene). The target loci containing the three homologous genes TaXip-6A, TaXip-6B, and TaXip-6D were edited in the variety “Fielder” by clustered regularly interspaced short palindromic repeats–associated protein 9 (CRISPR/Cas9). Two mutant types in the T2:3 generation were obtained (aaBBDD and AAbbdd) with about 120 plants per type. The SVs of aaBBDD, AAbbdd, and WT were 31.77, 27.30, and 20.08 ml, respectively. The SVs of the aaBBDD and AAbbdd were all significantly higher than those of the wild type (WT), and the aaBBDD was significantly higher than the AAbbdd. The STs of aaBBDD, AAbbdd, and WT were 2.60, 2.24, and 2.25 min, respectively. The ST for the aaBBDD was significantly higher than that for WT and was not significantly different between WT and AAbbdd. The above results indicated that XIP in vivo can significantly affect wheat dough quality. The selection of TaXip gene should be a new strategy for developing high-quality varieties in wheat breeding programs.

Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12.

Simple SummaryXylo-oligosaccharides (XOS) are considered indigestible fibers that could support the growth of potentially beneficial gut microbes, thus classified as “prebiotics”. Prebiotics are “a substrate that is selectively utilized by host microorganisms conferring a health benefit” as defined by the International Scientific Association for Probiotics and Prebiotics. The current work aimed to study the effect of XOS and glucose addition on wheat flour sourdough fermented with Bifidobacterium animalis subsp. lactis (BB-12) strain in terms of organic acid production and on the rheological properties of the doughs. The effect of XOS addition increased the production of organic acids, and positively influenced the rheological properties of the dough. Additionally, after frozen storage, there were no significant viscoelastic changes in the dough structure, which indicates that xylo-oligosaccharides improved the water retention capability of the dough. Through fermentation carbohydrates like, glucose, xylose, maltose, and XOS were consumed, and a high quantity of lactic and acetic acid were produced, organic acids with roles in the flavor generation and sensorial properties of the final product. This study showed the potential use of XOS as food ingredient in sourdoughs for bakery products manufacturing with improved quality and rheological properties.Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics. The current work aimed to investigate the effect of XOS and glucose addition on wheat flour sourdough fermented with Bifidobacterium animalis subsp. lactis (BB-12) strain in terms of organic acid production. The effect on viscoelastic changes during frozen storage and after the thawing process was also studied. The results showed that the viability of BB-12 increased slightly with the increase in XOS and glucose concentrations, which determined dough acidification due to accumulation of organic acids, that positively influenced the dough’s rheological properties such as a higher elasticity before and after frozen storage. With 10% XOS-addition, the acetic acid quantity reached 0.87 ± 0.03 mg/L, and the highest lactic acid concentration was found in the 10% XOS-enriched doughs, the glucose-enriched doughs and in the control sample (100% wheat dough). The quantity of glucose, maltose, XOS, and xylose decreased until the end of fermentation.

Low-sodium salt mediated aggregation behavior of gluten in wheat dough.

Reducing sodium in foods has attracted the attention of consumers, it is therefore necessary to explore sodium alternatives (i.e., low-sodium salt). However, the mechanism of low-sodium salt on gluten in dough remains unclear. Effect of low-sodium salt on the aggregation behaviors of gluten in dough was investigated and compared with those with NaCl and KCl in this study. The results showed that low-sodium salt enhanced gluten strength and prolonged gluten aggregation time. Low-sodium salt decreased the content of SDS extractable protein under non-reducing conditions. Low-sodium salt changed the spatial conformation of gluten by reducing β-turn structure and increasing β-sheet structure. Confocal laser scanning microscopy images indicated that low-sodium salt promoted the formation of a larger and dense gluten network. In summary, this study showed that low-sodium salt promoted the aggregation of gluten in dough, and the change of gluten structure explained this aggregation mechanism. Its mode of action was similar to NaCl and KCl, which provided a theoretical basis for the study of sodium substitutes in flour products.

Release of 14C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making

AbstractBackground and ObjectivesThe redox agent L‐ascorbic acid is included in wheat bread recipes for the dough strengthening and bread volume enhancing effects it brings about once converted into dehydro‐ L‐ascorbic acid. We here used different dosages of ascorbic acid along with 14C1‐labeled ascorbic acid to measure the loss of its C1‐atoms as carbon dioxide during dough fermentation and bread baking.FindingsThe loss of carbon dioxide from ascorbic acid, dehydroascorbic acid, or other components formed therefrom is mainly thermally induced. Higher dosages of ascorbic acid resulted in lower portions thereof losing their C1‐atom during baking with 80% or 59% of its C1‐atoms lost when dosing 10 or 300 ppm ascorbic acid (on flour base), respectively. Given the limited amount of molecular oxygen, which is needed for the conversion of ascorbic acid into dehydroascorbic acid, available in dough, a lower percentage‐wise conversion of the former into the latter is expected at a higher ascorbic acid dosage, which seems to be linked to a relatively lower percentage‐wise loss of C1‐atoms.ConclusionsIt was concluded that dehydroascorbic acid has a pivotal role in the reactions leading to ascorbic acid decarboxylation and its reaction products.Significance and NoveltyDue to the increasing awareness of correct food product labeling, it is important to understand to which extent ascorbic acid is degraded during bread making.

Wheat Quality Formation and Its Regulatory Mechanism

Elucidation of the composition, functional characteristics, and formation mechanism of wheat quality is critical for the sustainable development of wheat industry. It is well documented that wheat processing quality is largely determined by its seed storage proteins including glutenins and gliadins, which confer wheat dough with unique rheological properties, making it possible to produce a series of foods for human consumption. The proportion of different gluten components has become an important target for wheat quality improvement. In many cases, the processing quality of wheat is closely associated with the nutritional value and healthy effect of the end-products. The components of wheat seed storage proteins can greatly influence wheat quality and some can even cause intestinal inflammatory diseases or allergy in humans. Genetic and environmental factors have great impacts on seed storage protein synthesis and accumulation, and fertilization and irrigation strategies also greatly affect the seed storage protein content and composition, which together determine the final end-use quality of wheat. This review summarizes the recent progress in research on the composition, function, biosynthesis, and regulatory mechanism of wheat storage proteins and their impacts on wheat end-product quality.

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF BREAD USING ADDITIVES FROM VEGETABLE RAW MATERIALS

Already in antiquity, grapes derivatives from it were valued not only for taste, but also for medicinal properties. Modern scientific medicine confirms that berries contain a large amount of antioxidants that protect the body from chronic diseases of the cardiovascular system,nervous system, and also help fight free radicals. Even a high sugar content does not spoil the berry, as it contains some substances that improve the absorption of glucose. bread is the most popular food product, so the introduction of healthy ingredients into its composition can have a significant impact on human health. One of the most important sources of food powders, which include up to 20% fiber and 5-8% pectin, is grapes (explosives). Recently, one of the solutions to this development of the bakery industry is to improve its quality and nutritional value, in terms of sustainable nutrition is the development and introduction of bread with high consumption characteristics and low energy value. The problem of healthy eating is relevant for food producers in many countries around the world. In Kazakhstan, bread is considered as one of the staple foods, so the priority development of the baking industry is to improve its quality and nutritional value. Recently, one of the solutions of this problem from the point of view of rational nutrition is development and implementation of bread, characterized by high consumer characteristics and low energy value. In addition to their environmental friendliness implies the presence of dietary and therapeutic and preventive properties. To conduct scientific research, experiments: - To study the effect of vegetable raw material additives on the baking properties of wheat flour and quality indicators of wheat dough - Study the effect of vegetable additives on the quality properties of wheat dough and consumer properties of bread The scientific novelty of this work is to obtain bread, using the addition of vegetable raw materials, which have a positive impact on enhancing the nutritional and energy values of the product. Obtained by experimental research technology of bread production with the use of additives from plant raw materials will be important for the human body. Getting a new type of bread with increased nutritional and biological value due to the addition of herbal raw materials. The use of vegetable raw materials in the production of new types of bread with increased nutritional and biological value expands the range of this type of product, enriches the human body with beneficial micronutrients, increases the nutritional value and extends the shelf life.

Effect of extruded corn flour addition on the quality characteristics of fine dried noodles

AbstractBackground and ObjectivesIn the past decade, the nonwheat grain noodle has been increasingly popular in the consumer market. However, as pseudocereals lack gluten protein, the addition level of pseudocereal in the wheat dough is strictly limited due to the poor viscoelastic property and processability.FindingsIn this study, to increase the addition level of corn in wheat, extrusion was used to modify corn flour's (CF's) physicochemical and rheological properties. Physicochemical, hydration, and structural property of extruded corn flour (ECF) were analyzed and compared with CF. Results showed that compared with CF, the content of moisture, fat, and starch of ECF decreased, the content of protein remained unchanged, while the content of reducing sugar, soluble dietary fiber, water solubility index, water absorption index, and viscosity characteristics significantly increased. Additionally, X‐ray diffraction (XRD) analysis and Fourier transform infrared spectra analysis demonstrated that the extrusion process disrupts the crystal structure of corn starch, the crystallinity of ECF decreased. In XRD analysis, the peak detected at around 20° confirmed the formation of the starch–lipid complex during the extrusion process.ConclusionsDifferent ECF and CF amounts were added to the dough and produced fine dried noodles. According to the tensile and scanning electron microscopy results, the ECF can improve the quality of dough and fine dried noodles.Significance and NoveltyThe results indicated that ECF could effectively enhance the maize addition level in wheat/maize blended fine dried noodles without compromising fine dried noodles' quality.

A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements

Rheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial and monovarietal durum wheat flours (Cappelli and Karalis). Rheological frequency sweep tests were carried out, and the Weak Gel model, whose parameters may be related to gluten network extension and strength, was applied. IR analysis mainly focused on the Amide III band, revealing significant variations in the gluten network. Compared to the other varieties, Karalis semolina showed a higher amount of α-helices and a lower amount of β-sheets and random structures. Spectroscopic and rheological data were then correlated using Partial Least Squares regression (PLS) coupled with the Variable Importance in Projection (VIP) technique. The combined use of the techniques provided useful insights into the interplay among protein structures, gluten network features, and rheological properties. In detail, β-sheets and α-helices protein conformations were shown to significantly affect the gluten network's mechanical strength.

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity.

Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully explored yet. Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. Wheat/native amaranth (WHE-NAM) and wheat/malted amaranth (WHE-MAM) had longer dough development times and higher dough stabilities, water absorption capacities and farinograph quality numbers than wheat/steamed amaranth (WHE-SAM), wheat/native finger millet (WHE-NFM), wheat/steamed finger millet (WHE-SFM) or wheat/malted finger millet (WHE-MFM). The WHE-NAM and WHE-MAM breads had lower crumb firmness and chewiness, higher resilience and cohesiveness and lighter colours than WHE-NFM, WHE-SFM and WHE-MFM. Starch and protein digestibility of composite breads were not different (p > 0.05) from each other and ranged between 95–98% and 83–91%, respectively. Composite breads had higher ash (1.9–2.5 g/100 g), dietary fibre (5.7–7.1 g/100 g), phenolic acid (60–122 mg/100 g) and phytate contents (551–669 mg/100 g) than wheat bread (ash 1.6 g/100 g; dietary fibre 4.5 g/100 g; phenolic acids 59 mg/100 g; phytate 170 mg/100 g). The WHE-NAM and WHE-MAM breads possessed the best crumb texture and nutritional profile among the composite breads.

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically and morphologically in an effort to understand the effect of chickpea flour on the rheology of doughs. The doughs were subjected to a variety of rheological tests to understand how chickpea flour substitution affects wheat dough rheological behavior. Strain sweep, frequency sweep and temperature sweep tests were carried out. Strain sweep tests show that chickpea flour dough has a significantly strong nonlinear behavior compared to white wheat flour dough and wholegrain wheat flour dough. Frequency sweep tests show the solid like behavior of the doughs. From the theoretical analysis of strain sweep and frequency sweep experimental results, we conclude that up to 10% substitution of chickpea flour to wheat flour does not alter the doughs rheological behavior. Temperature sweep tests show that the chickpea flour dough follows zero-order gelatinization kinetics, whereas white wheat flour dough and wholegrain wheat flour doughs follow first-order gelatinization kinetics.

Broadband Dielectric Spectroscopy (BDS) investigation of molecular relaxations in durum wheat dough at low temperatures and their relationship with rheological properties

Broadband Dielectric Spectroscopy (BDS) was used to study the dielectric relaxation processes of semolina doughs. The dielectric properties were analyzed as a function of water content, and, additionally, the effects of NaCl presence and semolina characteristics were investigated. The dough was prepared using three different varieties of semolina. BDS measurements were conducted using a custom-made Rheo-dielectric tool composed of a Broadband Dielectric/Impedance Spectrometer connected to a strain-controlled rheometer. The temperature range investigated was from −135 °C to 25 °C, with a step of 5 °C, while the frequency range was 10−1 – 107 Hz. Dielectric spectroscopy turned out to be a valuable technique for dough characterization. It is capable to distinguish the carbohydrates contribution and the different interactions between water and dough components. Moreover, this unique combination allows assessing correlations between rheological and dielectric properties, like the compliance of dough as a function of the relaxation processes and the influence of semolina components.

Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.

Referring to the total surface existing in wheat dough, gluten-starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed to show unambiguous relations of interface characteristics and dough rheology. Observing hybrid artificial dough systems with defined particle surface functionalization gives a new perspective. Since surface functionalization standardizes particle-polymer interfaces, the impact on rheology becomes clearly transferable and thus, contributes to a better understanding of gluten-starch interfaces. Based on this perspective, the effect of particle/starch surface functionality is discussed in relation to the rheological properties of natural wheat dough and modified gluten-starch systems. A competitive relation of starch and gluten for intermolecular interactions with the network-forming polymer becomes apparent during network development by adsorption phenomena. This gluten-starch adhesiveness delays the beginning of non-linearity under large deformations, thus contributing to a high deformability of dough. Consequently, starch surface functionality affects the mechanical properties, starting from network formation and ending with the thermal fixation of structure.

Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved water holding capacity was noticed for the blended flour than for control. The pasting parameters were declined significantly (p < 0.05) with increasing YP. Composite flours presented a softer gel texture in the presence of YP. Reduced water absorption, increased dough development time, and lower stability for combined flour dough. The bread with YP depicted increased protein, fat, fiber, and mineral contents, while a reduced volume and specific volume were noticed for pan bread. YP incorporated 5% and did not compromise pan and pita bread's color and overall acceptability. Additionally, composite bread depicted higher total phenolics with enhanced antioxidant activities at the higher substitution of YP.

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles.

Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0~20% substitution, and then descending from 20~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor

SummaryThe dough liquor (DL) centrifuged from dough played an important role in determining the gas cell stability during dough making, and the adding of xylanase (XYL) in the dough could efficiently increase the stability of DL foam, especially at 60 °C. In this work, we prepared whole wheat dough added with different dosages of XYL and extract the DL. The components especially proteins in DL and their interaction mechanism and interfacial rheology properties at the air–water interface were studied. The proteins formed protein aggregates (&gt;150 kDa) at 60 °C. After XYL treatment, DL solution exhibited higher protein surface hydrophobicity and surface pressure. And the equilibrium surface pressure of DL varied between 23 and 28 mN m−1. At 25 °C, the interfacial dilatational modulus increased by 26.77% and 14.22% compared with control, respectively. And the XYL can improve the interface shear strength both for the unheated and heated DL solutions. These findings showed that XYL might improve the ability of DL constituents to stabilise the air–water interface to contribute to the stability of gas cells in the dough. The obtained results have provided a theoretical basis for improving the gas cell stability by changing the properties of whole wheat DL with the addition of XYL.

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

SummaryThe present study sought to investigate the rheological properties of wheat starch‐gluten (WS‐G) and potato starch‐gluten (PS‐G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity were observed in the wheat dough, followed by WS‐G and PS‐G model doughs. PS exerted a more significant damage effect on the gluten network while WS shared a tight integration with gluten protein, forming a more stable dough structure. The viscoelasticity of the model doughs shared a close association with the wheat dough under increased gluten fraction, while the frequency dependence of the model doughs showed no trend towards wheat dough. Therefore, starch‐gluten model dough could not fully stimulate the functionality of wheat dough irrespective of its gluten fraction.

Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality

Flavourzyme is a commercial peptidase, mainly with exopeptidase activity. In this study, effects of Flavourzyme addition (0–0.16 g/100 g) on properties of wheat dough and bread were systematically studied. Bread with a low concentration (0.01–0.08 g/100 g) of Flavourzyme addition had a large specific volume and soft texture with a uniform cell structure. The optimal Flavourzyme content was 0.04 g/100 g and the specific volume increased from 3.9 mL/g to 4.4 mL/g, the hardness decreased from 21.7 N to 13.3 N. The gas production capacity of yeast increased with low concentrations of Flavourzyme addition, promoting dough expansion. Flavourzyme had a clear hydrolysis effect on wheat gluten in dough and caused the depolymerization and unfolding of gluten structure, thus decreasing the strength and viscoelasticity of dough. Confocal laser scanning microscopy and scanning electron microscopy results further revealed that a low concentration of Flavourzyme had a slight effect on gluten. However, the gluten structure became discontinuous and open, which made the dough easily collapsed during fermentation, resulting in poor bread quality with high Flavourzyme content. The positive effects of appropriate amount of Flavourzyme addition on dough and bread properties indicated the potential of Flavourzyme as a bread improver by substituting chemical additives.

Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments

To clarify the detailed behaviors of protein, starch and interactions during complex dough processing, structural changes in dough protein and starch during continuous Mixolab processing were investigated using wheat near-isogenic lines carrying high-molecular-weight glutenin subunits 1Dx5 + 1Dy10 (5 + 10) or 1Dx2 + 1Dy12 (2 + 12) at the Glu-D1 locus. A more stable gluten network including disulfide bonds and hydrophobic interactions, was formed in the 5 + 10 dough before dough weakening at 53.5 °C, than in the 2 + 12 dough. Thereafter, thermo-mechanical treatment induced the depolymerization of gluten until starch gelatinization peak at 74.6 °C; however, from the peak to trough viscosity at 82.8 °C, additional monomeric proteins were incorporated into the repolymerized proteins characterized by increased disulfide bonds, hydrogen bonds, and β-sheets. Generally, the protein aggregates of 5 + 10 showed a higher degree of polymerization and better stability than those of 2 + 12 during dough processing, which significantly slowed starch gelatinization and recyclization. Moreover, stronger interactions between monomeric proteins and amylose/short-branch starch via glycosidic and hydrogen bonds were found in 5 + 10 dough during starch pasting and retrogradation. The findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behaviors and interactions of proteins and starch during dough processing.

Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

Currently, there is a challenge for clean-label bread formulations to find replacements for dough improvers. For pan bread traditionally made from hard winter wheat, the addition of hard spring wheat flour may be an option to replace some dough improvers. Protein composition and properties of hard red spring wheat dough that would improve the quality of winter wheat dough for the purpose of replacing dough improvers need to be investigated. Therefore, this research aimed to compare molecular weight distribution (MWD) of unreduced proteins in dough samples that were made of a base hard red winter wheat flour supplemented with hard red spring (HRS) wheat flour or common additives such as potassium bromate, azodicarbonamide, ascorbic acid, sodium stearoyl lactylate, vital wheat gluten, non-fat dry milk, and others. The incorporation of the artificial additives significantly (p < .05) increased the quantity of total high molecular weight protein polymers (HMW-PP) in base-flour dough samples, which led to the improvement of breadmaking quality. Nonetheless, the HRS wheat flour naturally contained better protein quantity and quality, which sequentially contributed to forming more HMW-PP and a stronger gluten network in the dough than the base flour dough containing artificial additives. This research reported novel information on the variation of protein MWD in dough samples, especially those supplemented with artificial additives. The results support that the HRS wheat flour is an adequate choice as a blending flour to produce a clean-label bread substituting artificial additives.

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

SummaryOleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep‐recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.