Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Journal of Food Science and Technology
Waleed AboshoraKhamis Ali Omar

Abstract

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15...Continue Reading

References

Mar 2, 2006·Journal of Agricultural and Food Chemistry·Fanny LeenhardtChristian Remesy
Apr 2, 2009·Nutrition Reviews·James W AndersonChristine L Williams
Sep 15, 2008·Food Chemistry·A K HoltekjølenS H Knutsen
Jul 4, 2015·Journal of Food Science and Technology·Lakshmi MenonUsha Ravi

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