Effects of pomegranate seed flour on dough rheology and bread quality

ABSTRACT

The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.

RESUMEN

El objetivo del presente estudio consistió en determinar los efectos que produce la inclusión de harina de semilla de granada (HSG) en la masa y la calidad del pan. La HSG contiene 15,66% de proteína, 18,24% de lípidos, 52,22% de fibra dietética, 40,60 g/kg de GAE en los fenólicos totales y 1049,10 IC50=μg/ml de actividad antiradical. En el estudio se sustituyó la harina de trigo para pan con HSG a niveles de 0, 5, 7,5 y 10%, comprobándose que, si bien a un nivel de 5% de HSG no hubo un efecto significativo en la absorción de agua, la estabilidad y la presión aumentaron, mientras que el tiempo de desarrollo y la extensibilidad fueron disminuyendo a medida que se elevaban los niveles de sustitución. Al agregar HSG a la harina de trigo, se observaron descensos en el volumen, el grosor, la altura y el brillo de los panes, detectándose incrementos en la fibra dietética, en los valores a y b, y en las propiedades de textura, por ejemplo, dureza o chiclosidad. El estudio comprobó que la sustitución de harina de trigo por HSG a un nivel de 5% hace posible producir panes enriquecidos de fibra con buena calidad sensorial y tecnológica.

KEYWORDS:

• Pomegranate
• seed
• bread
• texture
• by-product
• acceptability

PALABRAS CLAVE:

• Granada
• semilla
• pan
• textura
• derivado
• aceptabilidad

Acknowledgments

This study was financially supported by the Scientific Research Projects Coordination Unit of Suleyman Demirel University (project no. 2720-YL-09).

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Scientific Research Projects Coordination Unit of Süleyman Demirel University [project no. 2720-YL-09].