Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

Abstract

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the physicochemical characterization of bread were investigated. Results showed that lower level of PGR addition (3 and 6 g/100 g) would improve the baking performance of breads, while the higher level of PGR addition (9 g/100 g) led to smaller specific volume (3.78 mL/g), increased hardness (7.5 ± 1.35 N), and unpalatable mouthfeel (21.8% of resilience and 92.6% of springiness) since its negative effect on the viscoelasticity and microstructure of dough. Moreover, sensory evaluation analysis also showed that the PGR3 and PGR6 breads exhibited a similar flavor to the control bread, but the 9 g/100 g addition of PGR provided bread with an unpleasant odor through its richer volatile components. As expected, the phenolic content and antioxidant capacity of bread increased significantly (p < 0.05) as PGR flour was added to the bread formulation. The total phenolic content (TPC) ranged from 14.23 to 22.36 g GAE/g; thus, DPPH• and ABTS•+ scavenging capacity increased from 10.44 and 10.06 μg Trolox/g to 14.69 and 15.12 μg Trolox/g, respectively. Therefore, our findings emphasized the feasibility of PGR flour partially replacing wheat flour in bread-making systems.

Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage

“…These findings suggested that adding S-RBDF to naan could contribute to the retention and sustained release of red date flavor compounds. This result was mainly attributed to the fact that S-RBDF has an unfolded structure and a large specific surface area, exposing more internal active binding sites, which contribute to the adsorption of flavor compounds and inhibits their diffusion in the interlayer space ( Liu et al, 2023 ). Fig.…”

“… Identification methods: RI: retention index; MS: mass spectra data; Std: confirmed by authentic standards. Odor descriptions were obtained from the literature ( He et al, 2023 ; Liu et al, 2023 ). Values are mean ± standard deviation (n = 3).…”

“…Beijing Huajie Qitai Co., Ltd. (Beijing, China) supplied the RB. S-RBDF was prepared in a laboratory according to the method of Liu et al (2023) . Red date flavor was purchased from Bairui Flavors and Fragrances Co., Ltd. (Hangzhou, China).…”

Hemoglobin specific volume width might promote the prevalence and poor long-term prognosis of American cardiovascular disease adult patients: the NHANES 1999-2020

“…For example, the muscle specific volume illustrates the skeletal muscle volume in different individuals 12 . In the food field, the bread specific volume width indicated the fluctuation of the expanded bread volume with the same mass 16,17 at various conditions. In chemistry, liquid specific volumes emphasize the volume fluctuation 18 with the same mass at different temperatures.…”

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes

“…These properties generally reflect the type and quantity of recipe ingredients or technology modifications. This is particularly visible in the analysis of viscoelastic properties, which affect the quality of the resulting bread, mainly the volume of the loaves and the texture of the crumb [ 2 ]. In addition, there are other reasons why the rheological properties of dough are important.…”