Bioprocessed wholegrain spelt flour improves the quality and physicochemical characteristics of wheat bread

Marjeta Kozin (Author), Nika Markanovič (Author), Maja Mikulič Petkovšek (Author), Robert Veberič (Author), Petra Terpinc (Author)

Abstract

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% “germinated + fermented” spelt flour (GFB5) and 5% pasteurised “germinated + enzymatic treated” spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% “germinated + fermented” spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

Keywords

kruh;pirina moka;kaljenje;reološke lastnosti;senzorične lastnosti;fenolne spojine;antioksidativna učinkovitost;bioprocessed bread;rheological properties;sensory properties;extractable and bound phenolics;antioxidant activity;HPLC-MS;

Data

Language:	English
Year of publishing:	2023
Typology:	1.01 - Original Scientific Article
Organization:	UL BF - Biotechnical Faculty
UDC:	664.6/.7:633.11:547.56
COBISS:	149233411
ISSN:	1420-3049
Views:	16
Downloads:	2
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	Slovenian
Secondary keywords:	kruh;pirina moka;kaljenje;reološke lastnosti;senzorične lastnosti;fenolne spojine;antioksidativna učinkovitost;
Type (COBISS):	Article
Pages:	str. 1-22
Volume:	ǂVol. ǂ28
Issue:	ǂissue ǂ8, [article no.] 3428
Chronology:	Apr. 2023
DOI:	10.3390/molecules28083428
ID:	18873806