Science News

Studying the effects of pomegranate seed flour on dough and bread quality


Turkish researchers have reported that adding a certain amount of pomegranate seed flour to the dough mixture improved the nutritional content of the bread without seriously compromising its appearance or qualities. The fortified bread contained higher levels of dietary fiber while remaining appealing to the eyes and taste of the health-inclined consumer.

The trial was sponsored by the Suleyman Demirel University. Its results were published in the science journal CyTA – Journal of Food.

  • Pomegranate seed flour was substituted for wheat flour at five percent, 7.5 percent, and 10 percent levels. A mixture comprised of pure wheat flour was retained as a control group.
  • Dough made from the five percent mixture did not demonstrate any significant changes. Higher levels of seed flour, however, increased the dough stability and pressure. They also showed lower levels of extensibility and the bread took less time to develop.
  • The addition of pomegranate seed flour decreased the brightness, heights, volumes, and widths of the breads. It also increased the texture of the bread, making it harder to chew.
  • The fortification also raised the amount of dietary fiber present in the bread. However, antioxidant activity and phenolic compound levels in the dough and bread did not change.
  • The bread made from five-percent pomegranate seed flour showed both high levels of dietary fiber and the least amount of changes in its properties.

The researchers concluded that a flour mixture with five percent flour milled from pomegranate seeds could be used to produce fiber-rich bread at reduced cost without the need to alter existing bread-making techniques and technologies.

You can read the full text at this link. For other stories about pomegranates and other functional foods, visit Nutrients.news.

Journal reference

Gül H, Şen H. EFFECTS OF POMEGRANATE SEED FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY. CyTA – Journal of Food. 2017;15(4):622–628. DOI: 10.1080/19476337.2017.1327461.



Comments
comments powered by Disqus

RECENT NEWS & ARTICLES