The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread. (January 2021)

• Record Type: Journal Article
• Authors: Dziki, Dariusz; Cacak-Pietrzak, Grażyna; Hassoon, Waleed Hameed; Gawlik-Dziki, Urszula; Sułek, Alicja; Różyło, Renata; Sugier, Danuta
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 136(2021)Part 2
• Publication Date: 2021-01
• Subjects: Bread quality -- Antioxidant properties -- Sensory analysis -- Texture; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110346
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Physical, sensory and antioxidant properties of wheat bread enriched with sumac flour (SF) with normal and reduced amounts of salt were investigated. SF was added to replace wheat flour at a proportion of 1, 2, 3, 4 and 5 g/100 g. Furthermore, the breads were prepared with normal and reduced amounts of salt (1.5 and 0.5 g/100 g, respectively). The incorporation of SF led to a decrease in bread volume and an increase in crumb hardness, especially when it was added in an amount of more than 2 g/100 g. Salt reduction did not negatively influence these parameters. The addition of SF caused a decrease in lightness and yellowness of crumb, but an increase in redness. SF enriched the wheat bread with phenolic compounds. Hence, the total phenolics content increased with the increase in SF from 5.4 to 15.2 mg gallic acid equivalent per 100 g of dry mass. This in turn led to an increase in the antioxidant capacity. The sensory evaluation indicated that salt reduction did not negatively influence bread quality when SF was added to wheat flour. Regarding the bread quality, the addition of SF should not exceed 3 g/100 g. Highlights: Sumac flour (SF) was incorporated into wheat bread. SF changed the physical properties of dough and bread. The antioxidant activity of bread was enhanced as a result of SF addition. SF can be used for good quality bread production with reduced salt content.