Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Cacak-Pietrzak, G.; Dziki, Dariusz; Gawlik‐Dziki, Urszula; Sułek, A.; Kalisz, Stanisław; Sujka, Katarzyna

doi:10.3390/molecules26247564

Cited by 17 publications

(14 citation statements)

References 51 publications

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“…A similar effect on the TPC level and antioxidant potential was noted in the study of Cacak-Pietrzak et al [ 29 ] on the enrichment of wheat bread with dried and ground dandelion roots.…”

Section: Resultssupporting

confidence: 82%

“…Pycia and Ivanisowa [ 12 ] and Pycia and Kapusta [ 13 ] showed an increase in the antioxidant potential and total polyphenol content in breads enriched with dry walnuts and hazelnuts as well as walnuts and hazelnuts of various degrees of maturity. However, an increase in the antioxidant activity of wheat bread was noted in other studies on the use of different types of additives, i.e., leaves, e.g., parsley [ 22 ] and onion [ 46 ]; roots, e.g., dandelion [ 29 ]; fruit, e.g., sea buckthorn [ 47 ] and citrus albedo [ 48 ]; and flowers, e.g., hibiscus [ 49 ].…”

Section: Resultsmentioning

confidence: 92%

“…The value of this parameter, in the case of bread with the addition of 2% WF, increased by 5% compared to the control sample. The studies of authors such as Cacak-Pietrzak et al [ 29 ], regarding the addition of ground dried dandelion roots or onion husks to the production of bread [ 30 ], did not confirm a significant effect of these additives on the yield of wheat bread. In other studies [ 28 ], the authors noted a significant increase in the efficiency of the obtained bread with the addition of purge (3%, 4%, 5%).…”

Section: Resultsmentioning

confidence: 99%

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Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Pycia

Pawłowska

Kaszuba

et al. 2022

Foods

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The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnut male flowers. In the tests, the addition of flowers was used in the amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the flour used in the control sample. Bread dough was prepared according to the direct method with the use of yeast. The parameters of the baking process of the control bread and of the test bread were calculated. The selected parameters determining the quality of the obtained bread, including the loaf volume, the specific volume, the crumb porosity, the crumb texture and the color were measured. The antioxidant potential and total polyphenol content were tested both in the dough and in the bread. The test results were analyzed statistically. It was found that the partial replacement of wheat flour with walnut male flowers resulted in a significant reduction in the loaves’ volume and in the darkening of both the color of the dough and the crumb. The value of the L* parameter decreased with the increasing addition of walnut flowers. The lowest values of this parameter were found to be 53.87 (crust) and 39.94 (crumb) in the sample with 2.5% addition. The average volume of the loaves ranged from 565 cm3 (0.5%) to 675 cm3 (control). The use of the additive in the amount of 2.5% caused significant changes in the values of most of the examined parameters of the bread crumb texture. The addition of walnut male flowers to the flour had a significant effect on the antioxidant potential and the total polyphenol content of the tested doughs and breads. In the case of bread, the total polyphenol content value ranged from 96.90 mg GAE/g dw to 208.08 mg GAE/g dw. Similarly, the antioxidant potential increased with increasing walnut male flower supplementation. The antioxidant potential determined by the ABTS and FRAP methods ranged from 1.42 mmol TE/g dw to 2.02 mmol TE/g dw and from 0.08 mmol TE/g dw to 0.33 mmol TE/g dw, respectively. The obtained research results prove the application potential of walnut flowers in the design of food, with beneficial pro-health properties, and are an example of the use of plant by-products in the process of food enrichment.

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“…A similar effect on the TPC level and antioxidant potential was noted in the study of Cacak-Pietrzak et al [ 29 ] on the enrichment of wheat bread with dried and ground dandelion roots.…”

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Pycia

Pawłowska

Kaszuba

et al. 2022

Foods

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show abstract

“…Cacak‐Pietrzak et al (2021) state that, according to the International Commission on Illumination, color difference is classified as follows: 0–2 Δ E indicates an unrecognizable difference, 2–3.5 indicates a difference recognizable by an inexperienced observer, and 3.5 and above represent a clear color difference. Based on these parameters, an increase in Δ E indicates a marked color difference, as shown in Table 1.…”

Section: Resultsmentioning

confidence: 99%

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate

Terrazas‐Avila,

Palma‐Rodríguez,

Navarro‐Cortez

et al. 2024

Journal of Texture Studies

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To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.

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“…The leaves are less popular for preparing medicines with antioxidant, diuretic, saluretic and immunity-increasing properties are prepared [17][18][19][20][21]. In addition, dandelion leaves and leaf extracts are used in cooking and in the food industry [22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of Asteraceae Family Plants

et al. 2022

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Plants of the Asteraceae family have been used in traditional medicine for thousands of years. Now, forgotten for some time, they are gaining popularity again. The aim of this study was to determine and compare the proximate composition and antioxidant activity of inflorescences and leaves of Taraxacum officinale F.H. Wigg. (common dandelion), Tanacetum vulgare L. (tansy) and Solidago virgaurea L. (European goldenrod). The content of dry matter, crude protein, crude ash and crude fat was determined according to the Association of Official Analytical Chemists (AOAC). The content of total polyphenols was determined using methanol extracts. Antioxidant activity was determined by three methods. The protein content was the highest in Taraxacum officinale. The fat and ash content increased in the sequence of Solidago virgaurea < Tanacetum vulgare < Taraxacum officinale. The total content of polyphenols in the material and its antioxidant activity (AA) were different between species. Changes were also observed in the morphological parts of the plants. The results of the research encourage the use of not only those parts of plants known but also inflorescences or leaves, which can be excellent ingredients for drugs and other preparations used in medicine or cosmetology and also in the food industry.

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Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Cited by 17 publications

References 51 publications

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate

Chemical Composition and Antioxidant Activity of Asteraceae Family Plants

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