Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder |
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Authors: | Federica Balestra Emiliano Cocci GianGaetano Pinnavaia Santina Romani |
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Affiliation: | Alma Mater Studiorum, University of Bologna, Department of Food Science, Campus of Food Science, Piazza Goidanich, 60, 47521 Cesena, Italy |
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Abstract: | The effects of addition of ginger powder (0, 3, 4.5 and 6%) in formulation were examined in order to obtain an antioxidant-enriched bread with good physico chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, total phenolics content (TPC- Folin-Ciocalteau method), radical scavenging activity (RSA- DPPH assay) and sensory analysis (hedonic test) of the supplemented bread were determined.The highest TPC (0.48 and 0.71 mg GAE/g DW on crumb and crust respectively) and RSA activity (0.15 and 0.24 μmol DPPH/mg DW ml−1 on crumb and crust respectively) were achieved in the bread having the highest percentage of ginger powder (6%). But this sample showed the worst results regarding the rheological properties indicating that the dough and the bread had a tough structure. Moreover, by sensory evaluation this bread sample was not acceptable.Among the studied samples, bread with 3% of ginger powder showed good rheological characteristics and doubled anti-oxidant content compared to the control bread and the highest sensorial acceptability. |
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Keywords: | Wheat dough and bread Ginger powder Rheological properties Antioxidant activity Sensory analysis |
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