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Open AccessArticle

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

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Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., 02-786 Warsaw, Poland
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Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
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Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
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Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
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Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation, 8 Czartoryskich St., 24-100 Puławy, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 349; https://doi.org/10.3390/foods8080349
Received: 26 July 2019 / Revised: 12 August 2019 / Accepted: 13 August 2019 / Published: 16 August 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers. View Full-Text
Keywords: Cistus incanus; wheat; bread; baking; physical properties; antioxidants Cistus incanus; wheat; bread; baking; physical properties; antioxidants
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Cacak-Pietrzak, G.; Różyło, R.; Dziki, D.; Gawlik-Dziki, U.; Sułek, A.; Biernacka, B. Cistus incanus L. as an Innovative Functional Additive to Wheat Bread. Foods 2019, 8, 349.

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