Zahorec Jana, Šoronja-Simović Dragana, Petrović Jovana, Nikolić Ivana, Pavlić Branimir, Bijelić Katarina, Bojanić Nemanja, Fišteš Aleksandar
Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia.
Department of Pharmacy, Faculty of Medicine, University of Novi Sad, 21000 Novi Sad, Serbia.
Foods. 2025 May 20;14(10):1821. doi: 10.3390/foods14101821.
The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob ( L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread's functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance.
将功能性成分融入面包等主食中是改善公众健康的一项有前景的策略。富含生物活性化合物的角豆（L.）粉具有作为功能性添加剂的潜力。然而，由于其不溶性膳食纤维含量高，将其加入面包中会对面团特性和产品质量产生负面影响。本研究调查了使用角豆提取物（PCE）作为功能性添加剂，以提高面包的营养和生物活性，同时保持其流变学特性和感官质量。PCE通过微波辅助提取和喷雾干燥获得，并以1%、3%和5%的比例加入面包配方中。添加PCE使吸水率降低了1.5%，并使面团稳定性提高了三倍。面团抗阻力增加了15%，而延伸性降低了5%。由于储能模量增加且损耗因子（Tan δ）值保持稳定，面团的粘弹性特性得以保留。添加PCE后，所制面包的比容、面包心质地、面包心孔隙率和面包颜色变化极小；然而，香气、味道和总体感官质量得到了改善。此外，加入PCE导致总酚含量和抗氧化活性显著增加，表明面包的功能特性得到增强。这些改进在不负面影响面团流变学或面包质量参数的情况下得以实现。总体而言，研究结果表明PCE在面包配方中可能是一种有前景的功能性成分，对营养价值和工艺性能都有贡献。
