Cistus extract as a valuable component for enriching wheat bread

Publication date: Available online 8 October 2019Source: LWTAuthor(s): Anna Mikulec, Stanisław Kowalski, Małgorzata Makarewicz, Łukasz Skoczylas, Małgorzata TabaszewskaAbstractThe aim of the study was to use cistus extract for the production of wheat bread and determine its impact on selected physicochemical, microbiological, and organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile and the total polyphenol content. Breads with 5 and 7.5% cistus extract were characterized by lower average scores for taste and smell, compared to wheat bread. During storage (up to 5 days) the largest increase of crumb hardness was observed for wheat bread, as much as 72.89%, compared to the first day of storage, in contrast to bread with 5% cistus extract (29.03%). The replacement of water by cistus extract influenced the color of the crumb by increasing its browning index from 30.92 (standard bread) to 66.47 (7.5% cistus extract). The cistus extract contributed to an improvement of the microbiological quality of the bread. The addition of the cistus extract influenced the polyphenol content by increasing it from 8.88 (wheat bread) to 78.71 mg/100 g (breads with 7.5% cistus extract) and the total polyphenol content from 62.81 to 105.81 mg GAE per 100 g of product, compared to the wheat bread.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research