Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physico-Chemical Properties of Breadmaking Raw Materials
2.2. Water Absorption of Mixtures and Rheological Characteristics of Dough Enriched with Taraxacum officinale
2.3. Yield, Volume, and Density of Bread Crumb Enriched with Taraxacum officinale
2.4. Textural Characteristics of Bread Enriched with Taraxacum officinale
2.5. Crumb Color of Bread Enriched with Taraxacum officinale
2.6. Polyphenol Content and Antioxidant Properties of Bread Enriched with Taraxacum officinale
2.7. Sensory Evaluation of Bread Enriched with Taraxacum officinale
3. Materials and Methods
3.1. Raw Material
3.2. Chemical Composition of Raw Material
3.3. Water Absorption and Rheological Characteristics of Dough
3.4. Baking Procedure of Bread
3.5. Yield, Volume, and Density of Bread Crumb
3.6. Textural Properties of Bread Crumbs
3.7. Color Measurements
3.8. Total Phenolic Content and Antioxidant Activity
3.8.1. Preparation of Samples
3.8.2. Total Polyphenols Content
3.8.3. Ability to Quench DPPH Free Radicals
3.8.4. Quenching Capacity of ABTS•+ Cation Radicals
3.9. Sensory Evaluation of Bread
3.10. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Sample | Water Absorption (%) | Development Time (min) | Stability of Dough (min) | Degree of Softening (FU) |
---|---|---|---|---|
CS | 57.5 ± 0.10 a | 4.7 ± 0.10 c | 7.3 ± 0.26 b | 70.0 ± 1.00 c |
TL 1 | 56.7 ± 0.06 b | 4.9 ± 0.06 bc | 7.5 ± 0.20 b | 71.0 ± 1.73 c |
TL 2 | 56.5 ± 0.06 b | 5.0 ± 0.06 b | 7.7 ± 0.17 b | 69.0 ± 1.00 c |
TL 3 | 56.3 ± 0.12 c | 5.5 ± 0.20 a | 8.3 ± 0.10 a | 70.0 ± 2.65 c |
TL 4 | 56.0 ± 0.10 cd | 5.6 ± 0.20 a | 8.3 ± 0.30 a | 78.0 ± 2.65 b |
TL 5 | 56.0 ± 0.06 cd | 5.3 ± 0.20 ab | 7.7 ± 0.20 b | 80.3 ± 1.53 ab |
TL 6 | 55.5 ± 0.06 e | 4.9 ± 0.06 bc | 6.5 ± 0.20 c | 85.3 ± 2.31 a |
Sample | Yield of Bread (%) | Volume of Bread (cm3 100 g−1) | Density of Crumb (g cm3 (−1)) |
---|---|---|---|
CS | 147.3 ± 1.57 a | 366.0 ± 14.66 a | 0.32 b ± 0.01 b |
TL 1 | 146.3 ± 2.34 a | 353.2 ± 3.84 a | 0.33 b ± 0.02 b |
TL 2 | 145.3 ± 0.61 a | 350.5 ± 4.27 a | 0.33 b ± 0.01 b |
TL 3 | 145.3 ± 1.04 a | 331.1 ± 4.26 b | 0.35 b ± 0.00 b |
TL 4 | 145.2 ± 0,89 a | 323.8 ± 1.31 b | 0.35 b ± 0.00 b |
TL 5 | 145.1 ± 1.21 a | 292.2 ± 3.26 c | 0.38 a ± 0.01 a |
TL 6 | 144.5 ± 0.36 a | 287.6 ± 2.09 c | 0.39 a ± 0.01 a |
Sample | Hardness (N) | Resilience (mm) | Springiness (mm) | Cohesiveness (-) |
---|---|---|---|---|
CS | 7.1 ± 0.30 d | 0.31 ± 0.01 a | 0.94 ± 0.01 a | 0.62 ± 0.01 a |
TL 1 | 8.7 ± 0.26 c | 0.29 ± 0.01 a | 0.93 ± 0.01 a | 0.61 ± 0.01 a |
TL 2 | 9.2 ± 0.26 bc | 0.29 ± 0.01 a | 0.92 ± 0.01 a | 0.60 ± 0.01 a |
TL 3 | 9.4 ± 0.35 bc | 0.30 ± 0.00 a | 0.92 ± 0.01 a | 0.61 ± 0.01 a |
TL 4 | 9.9 ± 0.10 b | 0.30 ± 0.00 a | 0.91 ± 0.01 a | 0.61 ± 0.01 a |
TL 5 | 11.2 ± 0.44 a | 0.30 ± 0.01 a | 0.92 ± 0.01 a | 0.62 ± 0.00 a |
TL 6 | 12.1 ± 0.46 a | 0.28 ± 0.02 a | 0.91 ± 0.01 a | 0.61 ± 0.01 a |
Sample | L* (-) | a* (-) | b* (-) | ΔE (-) |
---|---|---|---|---|
CS | 65.08 ± 0.14 a | 1.14 ± 0.03 e | 14.90 ± 0.04 a | - |
TL 1 | 61.76 ± 0.21 b | 1.71 ± 0.01 d | 14.48 ± 0.04 b | 3.39 |
TL 2 | 61.44 ± 0.08 b | 2.20 ± 0.04 c | 14.35 ± 0.03 b | 3.83 |
TL 3 | 60.90 ± 0.19 c | 2.26 ± 0.03 bc | 14.11 ± 0.10 c | 4.40 |
TL 4 | 59.62 ± 0.14 d | 2.36 b ± 0.06 b | 13.94 ± 0.04 cd | 5.68 |
TL 5 | 59.56 ± 0.04 d | 2.65 a ± 0.06 a | 13.78 ± 0.11 d | 5.83 |
TL 6 | 58.10 ± 0.11 e | 2.68 a ± 0.02 a | 13.09 ± 0.10 e | 7.37 |
Sample | TPC | DPPH | ABTS•+ |
---|---|---|---|
mg GAE g−1 d.m. | EC50 (mg d.m. mL−1) | ||
CS | 0.290± 0.001 c | 255.4 ± 13.26 a | 1348.9 ± 79.50 a |
TL 1 | 0.319± 0.018 c | 225.1 ± 12.81 b | 1318.2 ± 69.65 a |
TL 2 | 0.356± 0.012 b | 221.6 ± 11.52 bc | 613.3 ± 35.42 b |
TL 3 | 0.361 ± 0.009 ab | 210.7 ± 10.67 bcd | 510.9 ± 28.37 bc |
TL 4 | 0.362 ± 0.040 ab | 193.2 ± 9.29 cd | 507.3 ± 27.11 bc |
TL 5 | 0.369 ± 0.111 ab | 188.1 ± 7.20 d | 442.9 ± 20.22 cd |
TL 6 | 0.394 ± 0.108 a | 182.9 ± 5.18 d | 362.4 ± 19.34 d |
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Cacak-Pietrzak, G.; Dziki, D.; Gawlik-Dziki, U.; Sułek, A.; Kalisz, S.; Sujka, K. Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules 2021, 26, 7564. https://doi.org/10.3390/molecules26247564
Cacak-Pietrzak G, Dziki D, Gawlik-Dziki U, Sułek A, Kalisz S, Sujka K. Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules. 2021; 26(24):7564. https://doi.org/10.3390/molecules26247564
Chicago/Turabian StyleCacak-Pietrzak, Grażyna, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sułek, Stanisław Kalisz, and Katarzyna Sujka. 2021. "Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties" Molecules 26, no. 24: 7564. https://doi.org/10.3390/molecules26247564