Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread

The regular intake of Lycium barbarum (goji berry) is supposed to play an important role in the promotion of human health. Regarding, its incorporation into staple foods, including bread, seems to be effective. However, it requires the evaluation of dough behavior and final product quality. This stu...

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Veröffentlicht in:	Food Science & Nutrition 2024-06, Vol.12 (6), p.3982-3992
Hauptverfasser:	Hashemi, Saba, Mollakhalili‐Meybodi, Neda, Akrami Mohajeri, Fateme, Fallahzadeh, Hossein, Khalili Sadrabad, Elham
Format:	Artikel
Sprache:	eng
Schlagworte:	Baking Berries Bread Color vision Dilution Dough enrichment Flour Food Fruits functional food Functional foods & nutraceuticals Gluten goji berry Hardness Health promotion Ingredients Moisture content Original Physical properties Powder Proteins Rheology Sensory perception Sensory properties Specific volume Substitutes Water absorption Water content Wheat wheat bread
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Zusammenfassung:	The regular intake of Lycium barbarum (goji berry) is supposed to play an important role in the promotion of human health. Regarding, its incorporation into staple foods, including bread, seems to be effective. However, it requires the evaluation of dough behavior and final product quality. This study investigated the effect of goji berry incorporation at levels of 10, 15, 20, 25, and 30% ww−1 on the textural, physicochemical, and sensory properties of wheat bread. Results indicated a significant enhancement of water absorption and gelatinization temperature in composite flour via the inclusion of goji berry powder (p
ISSN:	2048-7177 2048-7177
DOI:	10.1002/fsn3.4056