Cistus extract as a valuable component for enriching wheat bread

Anna Mikulec , Stanisław Kowalski , Małgorzata Makarewicz , Łukasz Skoczylas , Małgorzata Tabaszewska

Abstract

The 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.
Author Anna Mikulec
Anna Mikulec,,
-
, Stanisław Kowalski (FoFT / DoCT)
Stanisław Kowalski,,
- Department of Carbohydrate Technology
, Małgorzata Makarewicz (FoFT / DoFTaTM)
Małgorzata Makarewicz,,
- Department of Fermentation Technology and Technical Microbiology
, Łukasz Skoczylas (FoFT / DoToFVaM)
Łukasz Skoczylas,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Małgorzata Tabaszewska (FoFT / DoToFVaM)
Małgorzata Tabaszewska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
Journal seriesLWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)
Issue year2020
Vol118
Pages1-7
Publication size in sheets0.5
Article number108713
Keywords in EnglishWheat-cistus bread, Bread stalling index, Polyphenol profile, Microbiological properties of the crumb, Crumb color
ASJC Classification1106 Food Science
DOIDOI:10.1016/j.lwt.2019.108713
URL https://www.sciencedirect.com/science/article/pii/S0023643819310552?via%3Dihub
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.476; WoS Impact Factor: 2018 = 3.714 (2) - 2018=4.0 (5)
Citation count*
Additional fields
Udział procentowyS. Kowalski: 50%, M. Makarewicz: 40%, Ł. Skoczylas: 5%, M. Tabaszewska: 5%
FinansowanieThis Research was financed by the Ministry of Science and Higher Education of the Republic of Poland.
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?