The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of <i>Portulaca oleracea</i> leaf powder

SADEGHZADEH BENAM, Natali; GOLI, Mohammad; SEYEDAIN ARDEBILI, Seyed Mahdi; VAEZSHOUSHTARI, Niloufar

doi:10.1590/fst.60820

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.60820 copy

The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powder (PLP) based on flour weight were determined. The water absorption and development-time of the dough sample increased with the addition of PLP. The increase in the PLP content in the dough sample from 10% to 15% showed significant differences in dough-stability. The energy and extensibility of dough increased for 5 and 10% and then decreased for 15% PLP substitution levels at dough resting time 45, 90, and 135 minutes after production. The specific-volume decreased and the pressure force reversely increased stepwise by 5 up to 15% dosage. Sensory-evaluation indicated that 10% of PLP in the bread is the most acceptable-level, more enriched-bread variants were less acceptable mainly owing to having less significant colour and sensory indices (p < 0.05), meanwhile dough water-absorption and specific-volume had no significant difference compared to less enriched bread samples (p > 0.05). As expected, the colour changed, too, from light brown (the control) to dark green (for 15% the PLP in bread). The moisture, dietary-fiber, protein, ash, and fat content significantly increased in the toast-bread, reflecting the enhancement levels.

Keywords:
Portulaca oleracea leaf powder; toast bread; dough rheology; bread physico-chemical properties; bread staling

PLP substitution (%)	Water absorption (%)	Dough development time (min)	Dough stability time (min)	Degree of softening after 10 min (BU)	Degree of softening after 12 min (BU)	Farinograph quality number (mm)
0	$59.9 \pm {1.2}^{b}$	$2.5 \pm {0.5}^{c}$	$7.2 \pm {0.2}^{a}$	$50.0 \pm {0.0}^{c}$	$68.5 \pm {1.5}^{d}$	$73.0 \pm {2.0}^{b}$
5	$60.2 \pm {0.2}^{b}$	$5.1 \pm {0.1}^{b}$	$5.4 \pm {0.0}^{b}$	$93.5 \pm {4.5}^{a}$	$146.0 \pm {5.0}^{a}$	$67.5 \pm {1.5}^{c}$
10	$61.5 \pm {15.0}^{a}$	$5.5 \pm {0.3}^{b}$	$5.7 \pm {0.2}^{b}$	$91.5 \pm {2.5}^{a}$	$131.0 \pm {3.0}^{b}$	$69.5 \pm {2.5}^{b c}$
15	$62.3 \pm {0.0}^{a}$	$6.6 \pm {0.2}^{a}$	$6.9 \pm {0.3}^{a}$	$62.0 \pm {7.0}^{b}$	$112.5 \pm {3.5}^{c}$	$81.0 \pm {3.0}^{a}$

Dough resting time (min)	PLP substitution (%)	Resistance to tension^* * relation to dough elasticity, i.e. tenacity; BU = Brabender unit. Different letter in each column for each dough resting time indicates a significant difference (p < 0.05). (BU)	Extensibility (mm)	Ratio number (–)	Energy (cm²)
45	0	$295.5 \pm {0.5}^{d}$	$189.7 \pm {7.6}^{a}$	$1.37 \pm {0.60}^{d}$	$92.7 \pm {2.9}^{b}$
	5	$462.5 \pm {12.5}^{c}$	$152.6 \pm {1.1}^{b}$	$3.04 \pm {0.11}^{c}$	$118.7 \pm {3.4}^{a}$
	10	$739.5 \pm {22.5}^{b}$	$116.5 \pm {0.4}^{c}$	$6.35 \pm {0.21}^{b}$	$119.1 \pm {6.4}^{a}$
	15	$942.5 \pm {28.5}^{a}$	$81.5 \pm {2.5}^{d}$	$11.55 \pm {0.05}^{a}$	$97.5 \pm {4.5}^{b}$
90	0	$305.0 \pm {8.0}^{d}$	$181.0 \pm {5.2}^{a}$	$1.69 \pm {0.01}^{d}$	$100.7 \pm {4.3}^{c}$
	5	$664.0 \pm {11.0}^{c}$	$160.6 \pm {3.5}^{b}$	$4.14 \pm {0.02}^{c}$	$174.3 \pm {3.9}^{a}$
	10	$896.0 \pm {32.0}^{b}$	$111.0 \pm {3.2}^{c}$	$8.07 \pm {0.06}^{b}$	$136.1 \pm {9.1}^{b}$
	15	$993.0 \pm {1.0}^{a}$	$96.0 \pm {3.0}^{d}$	$10.35 \pm {0.35}^{a}$	$130.0 \pm {10.0}^{b}$
135	0	$297.0 \pm {7.0}^{c}$	$177.9 \pm {6.3}^{a}$	$1.67 \pm {0.02}^{d}$	$95.2 \pm {5.4}^{d}$
	5	$709.0 \pm {19.0}^{b}$	$147.4 \pm {5.6}^{b}$	$4.82 \pm {0.31}^{c}$	$168.8 \pm {5.6}^{a}$
	10	$991.0 \pm {1.0}^{a}$	$108.9 \pm {0.3}^{c}$	$9.14 \pm {0.05}^{b}$	$151.1 \pm {1.0}^{b}$
	15	$990.5 \pm {2.5}^{a}$	$83.0 \pm {3.0}^{d}$	$11.9 \pm {0.40}^{a}$	$115.5 \pm {4.5}^{c}$

PLP substitution (%)	Specific volume (cm³/g)	Hardness (N) Time after bread preparation (h)
PLP substitution (%)	24 h after bread preparation	24	48	72
0	$5.38 \pm {0.15}^{a}$	$3.95 \pm {0.72}^{bc}$	$2.95 \pm {0.50}^{b}$	$3.10 \pm {0.77}^{b}$
5	$5.32 \pm {0.14}^{a b}$	$4.70 \pm {0.35}^{a}$	$4.00 \pm {0.58}^{a}$	$3.95 \pm {0.60}^{a}$
10	$5.32 \pm {0.15}^{a b}$	$4.40 \pm {0.52}^{ab}$	$3.95 \pm {0.37}^{a}$	$3.10 \pm {0.57}^{b}$
15	$5.11 \pm {0.04}^{b}$	$3.85 \pm {0.47}^{c}$	$3.20 \pm {0.54}^{b}$	$3.25 \pm {0.59}^{b}$

PLP substitution	Sensory attributes (points)					Colour index
PLP substitution	24 h after bread preparation					24 h after bread preparation
(%)	Flavour	Chewiness	Taste	Crumb colour	Total score	Yellowness b*	Redness a*	Lightness L*	Delta E
0	$4.05 \pm {0.50}^{a}$	$3.90 \pm {0.46}^{b}$	$3.95 \pm {0.39}^{a}$	$4.00 \pm {0.58}^{a}$	15.9 ± 0.48^a	$1.98 \pm {0.00}^{d}$	$21.54 \pm {0.02}^{b}$	$72.40 \pm {0.02}^{a}$	–
5	$3.00 \pm {0.41}^{b}$	$4.00 \pm {0.53}^{b}$	$3.00 \pm {0.41}^{b}$	$2.90 \pm {0.40}^{b}$	12.9 ± 0.44^b	$2.34 \pm {0.01}^{c}$	$21.94 \pm {0.03}^{a}$	$41.46 \pm {0.04}^{b}$	30.94 ± 0.01^c
10	$4.00 \pm {0.41}^{a}$	$4.75 \pm {0.26}^{a}$	$4.00 \pm {0.41}^{a}$	$3.95 \pm {0.39}^{a}$	16.7 ± 0.37^a	$2.83 \pm {0.07}^{a}$	$19.58 \pm {0.17}^{c}$	$34.52 \pm {0.03}^{c}$	37.94 ± 0.08^b
15	$2.00 \pm {0.41}^{c}$	$4.00 \pm {0.41}^{b}$	$1.90 \pm {0.52}^{c}$	$1.05 \pm {0.37}^{c}$	8.95 ± 0.43^c	$2.68 \pm {0.00}^{b}$	$18.82 \pm {0.10}^{d}$	$30.69 \pm {0.02}^{d}$	41.80 ± 0.09^a

	a) Chemical composition of raw materials
Raw material	Ash (%)	Protein (%)	Fat (%)	Dietary fiber (%)	pH
Wheat flour	0.79 ± 0.01^b	11.45 ± 0.03^b	1.74 ± 0.04^b	0.82 ± 0.05^b	6.51 ± 0.02^a
PLP	13.84 ± 0.02^a	26.20 ± 0.05^a	16.10 ± 0.02^a	15.10 ± 0.04^a	5.85 ± 0.03^b
b) Chemical composition of wheat-PLP breads
PLP substitution (%)
0	$2.32 \pm {0.08}^{d}$	$12.25 \pm {0.13}^{d}$	$2.08 \pm {0.08}^{d}$	$0.87 \pm {0.03}^{d}$	$5.38 \pm {0.15}^{a}$
5	$3.70 \pm {0.11}^{c}$	$13.6 \pm {0.18}^{c}$	$2.73 \pm {0.07}^{c}$	$1.96 \pm {0.05}^{c}$	$5.32 \pm {0.15}^{a b}$
10	$5.45 \pm {0.22}^{b}$	$14.63 \pm {0.13}^{b}$	$3.12 \pm {0.10}^{b}$	$2.44 \pm {0.06}^{b}$	$5.32 \pm {0.14}^{a b}$
15	$6.01 \pm {0.03}^{a}$	$15.76 \pm {0.13}^{a}$	$3.93 \pm {0.08}^{a}$	$2.89 \pm {0.14}^{a}$	$5.11 \pm {0.04}^{b}$

PLP substitution (%)	Moisture content (%)
PLP substitution (%)	Time after bread preparation (h)
	24	48	72
0	$29.67 \pm {0.76}^{d}$	$29.51 \pm {0.16}^{d}$	$26.00 \pm {0.22}^{c}$
5	$32.94 \pm {0.25}^{c}$	$33.07 \pm {0.18}^{c}$	$32.02 \pm {0.49}^{b}$
10	$33.94 \pm {0.35}^{b}$	$33.79 \pm {0.23}^{b}$	$31.5 \pm {0.36}^{b}$
15	$36.9 \pm {0.44}^{a}$	$35.01 \pm {0.15}^{a}$	$33.01 \pm {0.30}^{a}$

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[1] *Corresponding author: mgolifood@yahoo.com, m.goli@khuisf.ac.ir