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Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling.
- Source :
-
International Journal of Food Science & Technology . Sep2022, Vol. 57 Issue 9, p5982-5992. 11p. - Publication Year :
- 2022
-
Abstract
- Summary: This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P < 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P < 0.05) increased. The moisture and texture of bread during storage improved significantly (P < 0.05), and the enthalpy of bread decreased significantly (P < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling. [ABSTRACT FROM AUTHOR]
- Subjects :
- *BREAD
*DIETARY proteins
*WHEAT
*WHEAT starch
*PRODUCT improvement
*ANTIOXIDANTS
Subjects
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 57
- Issue :
- 9
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 158572269
- Full Text :
- https://doi.org/10.1111/ijfs.15940