Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties
Dried and crushed dandelion roots (<i>Taraxacum officinale</i> F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g<sup>−1</sup> flour) to wheat bread. The farinographic properties of the dough and the physical and chemical prop...
| প্রধান লেখক: | , , , , , |
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| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
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MDPI AG
2021-12-01
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| মালা: | Molecules |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.mdpi.com/1420-3049/26/24/7564 |
| _version_ | 1827670858921934848 |
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| author | Grażyna Cacak-Pietrzak Dariusz Dziki Urszula Gawlik-Dziki Alicja Sułek Stanisław Kalisz Katarzyna Sujka |
| author_facet | Grażyna Cacak-Pietrzak Dariusz Dziki Urszula Gawlik-Dziki Alicja Sułek Stanisław Kalisz Katarzyna Sujka |
| author_sort | Grażyna Cacak-Pietrzak |
| collection | DOAJ |
| description | Dried and crushed dandelion roots (<i>Taraxacum officinale</i> F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g<sup>−1</sup> flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g<sup>−1</sup> d.m<sub>.</sub>, which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of <i>Taraxacum officinale</i> can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g<sup>−1</sup> flour. |
| first_indexed | 2024-03-10T03:28:57Z |
| format | Article |
| id | doaj.art-12b7262c40f347d9a307301e1cb6eaed |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:28:57Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-12b7262c40f347d9a307301e1cb6eaed2023-11-23T09:45:58ZengMDPI AGMolecules1420-30492021-12-012624756410.3390/molecules26247564Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread PropertiesGrażyna Cacak-Pietrzak0Dariusz Dziki1Urszula Gawlik-Dziki2Alicja Sułek3Stanisław Kalisz4Katarzyna Sujka5Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDepartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31 Street, 20-612 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, PolandDepartment in Cereal Crop Production, Institute in Soil Science and Plant Cultivation, 8 Czartoryskich Street, 24-100 Puławy, PolandDivision of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDivision of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, PolandDried and crushed dandelion roots (<i>Taraxacum officinale</i> F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g<sup>−1</sup> flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g<sup>−1</sup> d.m<sub>.</sub>, which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of <i>Taraxacum officinale</i> can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g<sup>−1</sup> flour.https://www.mdpi.com/1420-3049/26/24/7564<i>Taraxacum officinale</i> F. H. Wigg.wheatbreadbakingphysical propertiesantioxidants |
| spellingShingle | Grażyna Cacak-Pietrzak Dariusz Dziki Urszula Gawlik-Dziki Alicja Sułek Stanisław Kalisz Katarzyna Sujka Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties Molecules <i>Taraxacum officinale</i> F. H. Wigg. wheat bread baking physical properties antioxidants |
| title | Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties |
| title_full | Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties |
| title_fullStr | Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties |
| title_full_unstemmed | Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties |
| title_short | Effect of the Addition of Dried Dandelion Roots (<i>Taraxacum officinale</i> F. H. Wigg.) on Wheat Dough and Bread Properties |
| title_sort | effect of the addition of dried dandelion roots i taraxacum officinale i f h wigg on wheat dough and bread properties |
| topic | <i>Taraxacum officinale</i> F. H. Wigg. wheat bread baking physical properties antioxidants |
| url | https://www.mdpi.com/1420-3049/26/24/7564 |
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