Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread
The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Mold...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1609587 |
| _version_ | 1818204646995394560 |
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| author | Dariusz Dziki Grażyna Cacak-Pietrzak Urszula Gawlik-Dziki Alicja Sułek Sławomir Kocira Beata Biernacka |
| author_facet | Dariusz Dziki Grażyna Cacak-Pietrzak Urszula Gawlik-Dziki Alicja Sułek Sławomir Kocira Beata Biernacka |
| author_sort | Dariusz Dziki |
| collection | DOAJ |
| description | The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability. |
| first_indexed | 2024-12-12T03:44:33Z |
| format | Article |
| id | doaj.art-db1b4ca582de4a8a9484637ddf8db269 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-12T03:44:33Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-db1b4ca582de4a8a9484637ddf8db2692022-12-22T00:39:36ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117153654310.1080/19476337.2019.16095871609587Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of breadDariusz Dziki0Grażyna Cacak-Pietrzak1Urszula Gawlik-Dziki2Alicja Sułek3Sławomir Kocira4Beata Biernacka5University of Life SciencesWarsaw University of Life SciencesUniversity of Life SciencesInstitute of Soil Science and Plant Cultivation – State Research InstituteUniversity of Life Sciences in LublinUniversity of Life SciencesThe dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.http://dx.doi.org/10.1080/19476337.2019.1609587breadmoldavian balmantioxidant propertiessensory evaluationtexturecolor |
| spellingShingle | Dariusz Dziki Grażyna Cacak-Pietrzak Urszula Gawlik-Dziki Alicja Sułek Sławomir Kocira Beata Biernacka Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread CyTA - Journal of Food bread moldavian balm antioxidant properties sensory evaluation texture color |
| title | Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread |
| title_full | Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread |
| title_fullStr | Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread |
| title_full_unstemmed | Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread |
| title_short | Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread |
| title_sort | effect of moldavian dragonhead dracocephalum moldavica l leaves on the baking properties of wheat flour and quality of bread |
| topic | bread moldavian balm antioxidant properties sensory evaluation texture color |
| url | http://dx.doi.org/10.1080/19476337.2019.1609587 |
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