Bojňanská Tatiana, Kolesárová Anna, Čech Matej, Tančinová Dana, Urminská Dana
Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia.
Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia.
Foods. 2024 Jan 24;13(3):382. doi: 10.3390/foods13030382.
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we studied the influence of the addition of curcumin and quercetin extracts in amounts of 2.5% and 5% to wheat flour (2.5:97.5; 5:95). The analysis of the rheological properties of dough was carried out using a Mixolab 2. A Rheofermentometer F4 was used to assess the dough's fermentation, and a Volscan was used to evaluate the baking trials. The effect of the extracts on the rheological properties of dough was measured and found to be statistically significant, with curcumin shortening both dough development time and dough stability. Doughs made with greater quantities of extract had a greater tendency to early starch retrogradation, which negatively affects the shelf life of the end products. The addition of extracts did not significantly affect either the ability to form gas during fermentation or its retention, which is important because this gas is prerequisite to forming a final product with the required volume and porosity of crumb. Less favourable results were found on sensory evaluation, wherein the trial bread was significantly worse than the control wheat bread. The panel's decision-making might have been influenced by the atypical colour of the bread made with additives, and in case of a trial bread made with quercetin, by a bitter taste. From the technological point of view, the results confirmed that the composite flours prepared with the addition of extracts of curcumin and quercetin in amounts of 2.5% and 5% can be processed according to standard procedures. The final product will be bread with improved nutritional profile and specific sensory properties, specifically an unconventional and attractive colour.
配制基础食品以改善其营养成分是食品创新的一种潜在方法。在配制面包等基础食品时，一种选择是用特定数量具有高营养价值的非烘焙原料来补充面粉。在本文所展示的研究中，我们研究了向小麦粉中添加2.5%和5%的姜黄素和槲皮素提取物（2.5:97.5；5:95）的影响。使用Mixolab 2对面团的流变学特性进行分析。使用Rheofermentometer F4评估面团的发酵情况，并使用Volscan评估烘焙试验。测量了提取物对面团流变学特性的影响，发现具有统计学意义，姜黄素缩短了面团的形成时间和面团稳定性。用较多提取物制成的面团有更大的早期淀粉回生倾向，这对最终产品的保质期有负面影响。提取物的添加对发酵过程中形成气体的能力及其保留没有显著影响，这很重要，因为这种气体是形成具有所需体积和面包屑孔隙率的最终产品的先决条件。感官评价结果不太理想，其中试验面包明显比对照小麦面包差。评审小组的决策可能受到了添加物制成的面包的非典型颜色的影响，对于用槲皮素制成的试验面包，还受到了苦味的影响。从技术角度来看，结果证实，添加2.5%和5%的姜黄素和槲皮素提取物制备的复合面粉可以按照标准程序进行加工。最终产品将是具有改善营养成分和特定感官特性的面包，特别是具有非常规且吸引人的颜色。
