Textural and sensory properties of wheat bread fortified with nettle ( Urtica dioica L.) produced by the scalded flour method

Abstract

The main aim of the study was to investigate the texture and sensory properties of wheat bread with nettle infusion, which was incorporated into the dough recipe in the process of wheat flour scalding. The addition of nettle, at the following concentration: 10, 20, 30, and 40 mg/ml, was introduced into the dough as an infusion in

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

“…A significantly smaller loaf volume compared to the control sample was noted for bread with 3% and higher TO share, and a significantly higher crumb specific mass, for bread with a 5% and 6% TO share. A similar trend was observed after the addition to the recipe of wheat bread of dried crushed leaves of the Moldavian dragonhead (Dracocephalum moldavica) [34], leaves of rockrose (Cistus incanus) [35], leaves of nettle (Urtica dioica) [40], dried ground berries of sumac (Rhus co-riaria) [31], powdered onion waste [33], turmeric (Curcuma longa) [41], and chia seeds (Salvia hispanica) [38]. Czaja et al [39] and Pasrija et al [42] found no significant effect of the addition of microencapsulated onion peel extracts and green tea leaf extracts on bread yield, but this could be due to the relatively low proportion of these additives in the bread recipe.…”

“…The exception was crumb hardness, which increased linearly from 7.1 (control sample) to 12.1 N (sample with 6% TO). The increase in the crumb hardness of wheat bread was also caused by the addition to its recipe of leaves of dried rockrose (Cistus incanus) [35], dried leaves of Moldavian dragonhead (Dracocephalum moldavica) [34], berries of sumac (Rhus coraria) [31], dried leaves of nettle (Urlica dioica) [40], turmeric (Curcuma longa) [41], micronized extracts of green tea leaves [42], and artichoke (Cynara scolymus) [43]. The demonstrated increase in the crumb hardness of wheat bread enriched with plant raw materials may be explained by the presence of fiber and polyphenols.…”

“…It means that the color of the bread crumb with TO added at the level of 2% and above significantly differed from the color of the bread crumb of the control bread and it should be noticed even at the level of 1% of TO addition. Significant changes in bread crumb color after adding various natural additives to the recipe are indicated by the results of many studies [31,34,35,[38][39][40][41][42][43]. Ró żyło et al [44] showed that plant additives can be used as natural food colorings, which are more acceptable to consumers than the synthetic or semi-synthetic colorings now commonly used in the food industry.…”

“…High consumer acceptance, comparable to the control sample, was achieved by breads with 2%, 1%, and 3% TO, and with a higher proportion of this additive, the sensory evaluation results of the bread were much lower. The results of several studies [31,[33][34][35][39][40][41] indicate that it is often necessary to reduce the level of substitution of wheat flour with natural additives, due to the deterioration of the sensory characteristics of bread. For example, the proportion of chia (Salvia hispanica) seeds acceptable to consumers in wheat bread was determined at 6% [38], turmeric (Curcuma longa) at 4% [41], while dried leaves of nettle (Urlica dioica) at 2% [40].…”

“…The results of several studies [31,[33][34][35][39][40][41] indicate that it is often necessary to reduce the level of substitution of wheat flour with natural additives, due to the deterioration of the sensory characteristics of bread. For example, the proportion of chia (Salvia hispanica) seeds acceptable to consumers in wheat bread was determined at 6% [38], turmeric (Curcuma longa) at 4% [41], while dried leaves of nettle (Urlica dioica) at 2% [40]. A maximum of 3% should be the additive of dried leaves of the Moldavian dragonhead (Dracocephalum moldavica) [34], dried leaves of rockrose (Cistus incanus) [35], berries of sumac (Rhus coraria) [31], and dried onion waste [33].…”