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Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them
Author(s) -
Pycia Karolina,
Kapusta Ireneusz,
Jaworska Grażyna
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14573
Subject(s) - food science , polyphenol , wheat bread , chemistry , antioxidant , wheat flour , yield (engineering) , bread making , biochemistry , materials science , metallurgy
This study addressed to determine the effect of wheat bread enrichment with walnut oil (WO) and walnut oilcake (WOC) on selected physicochemical, antioxidant properties, profile, and content of polyphenols. The replacement of wheat flour with walnut‐based additives influenced the values of process parameters in the baking laboratory. The dough yield and bread yield with the addition of WOC were higher compared to the control bread and bread with WO addition. The control bread had the largest volume, and bread with a 5% addition of WOC was the smallest. The addition of oilcake to bread resulted in a significant reduction in the value of L *. Replacement of the wheat flour with walnut‐based additives increased the antioxidant potential of these loaves of bread. Four phenolic acids have been identified in the polyphenol profile, the highest number of which were found in loaves of bread with WOC. Ferulic acid was dominant in the polyphenol. Practical applications Bread is the most consumed cereal product. Its widespread consumption means that it can act as a carrier for bioactive ingredients that are present in walnuts. Walnut oil and walnut oilcake are the valuable sources of bioactive ingredients. Therefore, their addition to bread shapes its new properties and may contribute to an increase in the supply of healthy ingredients in the diet.