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Volume 14
Issue 10
10.3390/foods14101821
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality

by
Jana Zahorec
1,*,
Dragana Šoronja-Simović
1,
Jovana Petrović
1,
Ivana Nikolić
1,
Branimir Pavlić
1,
Katarina Bijelić
2,3,
Nemanja Bojanić
1 and
Aleksandar Fišteš
1
1
Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
2
Department of Pharmacology, Toxicology, and Clinical Pharmacology, Faculty of Medicine, University of Novi Sad, 21000 Novi Sad, Serbia
3
Center for Medical and Pharmaceutical Investigations and Quality Control, Faculty of Medicine, University of Novi Sad, 21000 Novi Sad, Serbia
*
Author to whom correspondence should be addressed.
Foods 2025, 14(10), 1821; https://doi.org/10.3390/foods14101821
Submission received: 24 April 2025 / Revised: 14 May 2025 / Accepted: 17 May 2025 / Published: 20 May 2025
(This article belongs to the Special Issue Encapsulation-Based Technologies for Bioactive Compounds in Foods)
Review Reports Versions Notes

Abstract

The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread’s functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance.
Keywords: bread fortification; carob extract; dough rheology; texture; sensory quality; polyphenols bread fortification; carob extract; dough rheology; texture; sensory quality; polyphenols

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MDPI and ACS Style

Zahorec, J.; Šoronja-Simović, D.; Petrović, J.; Nikolić, I.; Pavlić, B.; Bijelić, K.; Bojanić, N.; Fišteš, A. Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality. Foods 2025, 14, 1821. https://doi.org/10.3390/foods14101821

AMA Style

Zahorec J, Šoronja-Simović D, Petrović J, Nikolić I, Pavlić B, Bijelić K, Bojanić N, Fišteš A. Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality. Foods. 2025; 14(10):1821. https://doi.org/10.3390/foods14101821

Chicago/Turabian Style

Zahorec, Jana, Dragana Šoronja-Simović, Jovana Petrović, Ivana Nikolić, Branimir Pavlić, Katarina Bijelić, Nemanja Bojanić, and Aleksandar Fišteš. 2025. "Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality" Foods 14, no. 10: 1821. https://doi.org/10.3390/foods14101821

APA Style

Zahorec, J., Šoronja-Simović, D., Petrović, J., Nikolić, I., Pavlić, B., Bijelić, K., Bojanić, N., & Fišteš, A. (2025). Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality. Foods, 14(10), 1821. https://doi.org/10.3390/foods14101821

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