Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

CyTA - Journal of Food

Alicja Sułek¹  Sławomir Kocira²  Dariusz Dziki³  Beata Biernacka³  Urszula Gawlik-Dziki³  Grażyna Cacak-Pietrzak⁴ 

[1] Institute of Soil Science and Plant Cultivation – State Research Institute;University of Life Sciences in Lublin;University of Life Sciences;Warsaw University of Life Sciences;

关键词: bread;    moldavian balm;    antioxidant properties;    sensory evaluation;    texture;    color;   

DOI  :  10.1080/19476337.2019.1609587

来源: DOAJ

【 摘 要 】

The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.

【 授权许可】

Unknown