Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

AMJAD, Adnan; SOHAIB, Muhammad; NAWAZ, Haq; JAVED, Muhammad Sameem; SHAH, Mohibullah; SHAH, Faiz-Ul-Hassan; TARIQ, Muhammad Rizwan; SAJID, Muhammad Wasim; KHAN, Ammar Ahmed; BILAL, Muhammad; USMAN, Haseeb; AHMAD, Muhammad; AHMAD, Talal Majeed

doi:10.1590/fst.47820

person Adnan AMJAD *

schoolInstitute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

0000-0001-5288-8038

person Muhammad SOHAIB

schoolDepartment of Food Science and Human Nutrition University of Animal and Veterinary Sciences, Lahore, Pakistan

person Haq NAWAZ

schoolDepartment of Biochemistry, Bahauddin Zakariya University, Multan, Pakistan

person Muhammad Sameem JAVED

schoolInstitute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

person Mohibullah SHAH

schoolDepartment of Biochemistry, Bahauddin Zakariya University, Multan, Pakistan

person Faiz-Ul-Hassan SHAH

schoolDepartment of Food Science & Technology, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Pakistan

person Muhammad Rizwan TARIQ

schoolInstitute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan

person Muhammad Wasim SAJID

schoolDepartment of Biosciences, COMSATS Institute of Information Technology, Sahiwal, Pakistan

person Ammar Ahmed KHAN

schoolUniversity institute of diet and nutritional sciences, The University of Lahore, Pakistan

person Muhammad BILAL

schoolInstitute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

person Haseeb USMAN

schoolInstitute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

person Muhammad AHMAD

schoolMuhammad Nawaz Shareef University of Agriculture, Multan, Pakistan

person Talal Majeed AHMAD

schoolMuhammad Nawaz Shareef University of Agriculture, Multan, Pakistan

person*Corresponding author:
emailadnanamjad@bzu.edu.pk

Treatment	Water absorption (%)	Development time (min)	Stability (min)	C₁	C_s	C₂	C₃	C₄	C₅	α (Nm/min)	β (Nm/min)	λ (Nm/min)
Control	57.03 ± 1.32^d	2.34 ± 0.75^d	8.06 ± 0.50^a	0.96 ± 0.21^d	0.92 ± 0.16^b	0.56 ± 0.05^a	2.08 ± 0.1^a	1.41 ± 0.04^c	2.95 ± 0.19^c	-0.190 ± 0.01^c	0.596 ± 0.02^a	-0.286 ± 0.02^c
2%	59.31 ± 1.17^c	3.52 ± 1.18^cd	6.28 ± 0.86^b	1.14 ± 0.07^c	0.98 ± 0.14^b	0.50 ± 0.07^a	1.98 ± 0.27^ab	1.49 ± 0.07^bc	3.27 ± 0.12^b	-0.096 ± 0.02^a	0.525 ± 0.13^ab	-0.096 ± 0.02^a
4%	61.37 ± 0.93^b	4.48 ± 0.46^bc	5.37 ± 0.78^bc	1.26 ± 0.09^b	1.05 ± 0.19^b	0.41 ± 0.03^b	1.74 ± 0.19^a-c	1.65 ± 0.08^a	3.48 ± 0.1^ab	-0.123 ± 0.02^ab	0.406 ± 0.11^bc	-0.176 ± 0.05^b
6%	63.14 ± 1.47^ab	5.34 ± 0.85^ab	4.13 ± 1.26^cd	1.39 ± 0.06^a	1.15 ± 0.23^b	0.39 ± 0.03^b	1.65 ± 0.26^bc	1.72 ± 0.08 ^a	3.54 ± 0.12^a	-0.093 ± 0.02^a	0.381 ± 0.09^bc	-0.207 ± 0.02^b
8%	65.06 ± 0.72^a	6.58 ± 0.57^a	3.59 ± 0.42^d	1.48 ± 0.03^a	1.94 ± 0.18^a	0.52 ± 0.02^a	1.45 ± 0.17^c	1.58 ± 0.11^ab	3.60 ± 0.17^a	-0.142 ± 0.03^b	0.323 ± 0.04^c	-0.191 ± 0.01^b

Treatment	Hardness (N)	Gumminess (N)	Chewiness (N)
Control	17.32 ± 1.7^de	18.41 ± 1.3^e	9.31 ± 1.2^de
2%	21.37 ± 2.1^d	21.94 ± 1.21^cd	12.56 ± 1.56^d
4%	29.25 ± 2.3^c	25.18 ± 2.13^c	16.69 ± 1.7^bc
6%	31.92 ± 2.6^b	27.81 ± 1.8^b	19.61 ± 1.4^b
8%	41.83 ± 2.3^a	34.21 ± 1.7^a	24.31 ± 2.9^a

Treatment	TPC (mg GAE/100 g DW)	DPPH (%)
Control	24.6 ± 1.7^e	27.43 ± 7.98^e
2%	29.31 ± 1.3^d	31.72 ± 4.03^b
4%	36.91 ± 2.1^c	36.74 ± 7.58^c
6%	43.16 ± 1.4^b	43.12 ± 4.05^cd
8%	51.34 ± 1.7^a	47.23 ± 14.09^a

Treatment	Na	Ca	K	Fe	Zn	Cu
Control	409.13 ± 3.6^e	98.17 ± 6.7^e	219.63 ± 8.3^e	3.47 ± 1.2^f	1.92 ± 0.4^d	1.12 ± 0.3^c
2%	418.32 ± 7.1^d	106.73 ± 1.7^d	271.92 ± 7.1^d	7.14 ± 0.6^de	2.31 ± 0.2^c	1.42 ± 0.7^c
4%	426.31 ± 4.3^c	114.27 ± 3.9^bc	324.31 ± 6.1^c	8.12 ± 0.9^c	2.83 ± 0.3^c	1.63 ± 0.1c
6%	439.31 ± 2.7^b	118.21 ± 5.1^b	378.37 ± 7.3^b	12.57 ± 0.4^ab	4.81 ± 0.6^b	2.06 ± 0.4^b
8%	451.69 ± 6.3^a	127.32 ± 2.9^a	427.61 ± 2.7^a	15.19 ± 0.7^a	7.04 ± 0.9^a	3.47 ± 0.2^a

Treatment	Crust color	Texture	Crumb color	Aroma	Taste	Overall acceptability
Control	7.67 ± 1.53^a	7.33 ± 1.15^a	8.0 ± 1.00^a	8.33 ± 0.58^a	8.33 ± 1.00^a	7.67 ± 1.53^a
2%	7.0 ± 1.00^ab	6.67 ± 1.53^ab	7.33 ± 0.58^ab	7.0 ± 1.00^ab	7.21 ± 0.58^ab	7.0 ± 1.00^ab
4%	6.33 ± 1.15^ab	5.33 ± 0.58^bc	6.0 ± 1.03^bc	5.67 ± 1.15^bc	5.19 ± 1.03^b	5.67 ± 0.58^bc
6%	5.67 ± 0.58^bc	4.0 ± 1.00^c	5.33 ± 0.58^c	4.33 ± 1.53^c	4.67 ± 1.53^b	4.33 ± 1.15^cd
8%	4.0 ± 1.04^c	3.67 ± 0.58^c	4.67 ± 1.53^c	3.67 ± 1.15^c	3.52 ± 1.02^c	3.0 ± 1.02^d

[1] Means ± standard deviation, (n = 3), protein breakdown (α); gelatinization rate (β); cooking stability rate (λ). Means within a column sharing same letters are statistically non-significant.