Cistus extract as a valuable component for enriching wheat bread
Anna Mikulec , Stanisław Kowalski , Małgorzata Makarewicz , Łukasz Skoczylas , Małgorzata Tabaszewska
AbstractThe aim of the study was to use cistus extract for the production of wheat bread and determine its impact on selected physicochemical, microbiological, and organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile and the total polyphenol content. Breads with 5 and 7.5% cistus extract were characterized by lower average scores for taste and smell, compared to wheat bread. During storage (up to 5 days) the largest increase of crumb hardness was observed for wheat bread, as much as 72.89%, compared to the first day of storage, in contrast to bread with 5% cistus extract (29.03%). The replacement of water by cistus extract influenced the color of the crumb by increasing its browning index from 30.92 (standard bread) to 66.47 (7.5% cistus extract). The cistus extract contributed to an improvement of the microbiological quality of the bread. The addition of the cistus extract influenced the polyphenol content by increasing it from 8.88 (wheat bread) to 78.71 mg/100 g (breads with 7.5% cistus extract) and the total polyphenol content from 62.81 to 105.81 mg GAE per 100 g of product, compared to the wheat bread.
|Journal series||LWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Wheat-cistus bread, Bread stalling index, Polyphenol profile, Microbiological properties of the crumb, Crumb color|
|Publication indicators||= 1; : 2017 = 1.476; : 2018 = 3.714 (2) - 2018=4.0 (5)|
|Udział procentowy||S. Kowalski: 50%, M. Makarewicz: 40%, Ł. Skoczylas: 5%, M. Tabaszewska: 5%|
|Finansowanie||This Research was financed by the Ministry of Science and Higher Education of the Republic of Poland.|
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