Cacak-Pietrzak Grażyna, Grabarczyk Justyna, Szafrańska Anna, Krajewska Anna, Dziki Dariusz
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.
Foods. 2024 Dec 10;13(24):3991. doi: 10.3390/foods13243991.
The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening. Dough containing cereal coffee showed greater resistance to stretching and reduced extensibility. However, the incorporation of cereal coffee led to a reduction in bread volume and an increase in crumb hardness and density, especially when the substitution level exceeded 6%. In terms of nutritional composition, the levels of dietary fiber, ash, fat, and total polyphenols increased with higher cereal coffee content, while crumb brightness decreased, and yellowness and redness intensified. Overall, the study suggests that cereal coffee can function as a valuable ingredient in bread; however, substitution levels should ideally be kept below 8% to preserve acceptable sensory qualities.
对添加谷物咖啡的小麦面包的化学成分和品质属性进行了分析，该添加剂以2%、4%、6%、8%和10%的比例作为小麦粉的部分替代品加入。使用粉质仪和拉伸仪分析对由小麦粉和谷物咖啡混合物组成的面包面团的流变学特性进行了评估。结果表明，添加谷物咖啡降低了面粉吸水率，延长了面团稳定性，并增加了面团软化程度。含有谷物咖啡的面团表现出更大的抗拉伸性和更低的延展性。然而，加入谷物咖啡会导致面包体积减小，面包心硬度和密度增加，尤其是当替代水平超过6%时。在营养成分方面，膳食纤维、灰分、脂肪和总多酚的含量随着谷物咖啡含量的增加而增加，而面包心亮度降低，黄度和红度增强。总体而言，该研究表明谷物咖啡可以作为面包中的一种有价值的成分；然而，理想情况下替代水平应保持在8%以下，以保持可接受的感官品质。
