Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder
Federica Balestra, Emiliano Cocci, Giangaetano Pinnavaia, Santina Romani
LWT
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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
ginger powder affects sensorial acceptability
“Moreover, by sensory evaluation this bread sample was not acceptable.”
ginger powder increases radical scavenging activity
“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 ...”
ginger powder affects rheological properties
“But this sample showed the worst results regarding the rheological properties indicating that the dough and the bread had a tough structure.”