Whole-wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances

This study aimed at investigating the effect of enzymatic bioprocessing and the addition of green coffee infusion on the nutritional, technological, and sensory characteristics of whole-wheat bread as well as of information on sensory profile. The proposed strategies increased minerals and soluble fibre content. Green coffee addition increased phenolics content up to 58% and incorporated caffeine to its composition. Bioprocessing increased bread volume up to 18%. Both strategies modified breads' colour perception. In the blind CATA test, breads were grouped according to the employment of enzymatic bioprocessing, but not to the addition of green coffee infusion. Non-bioprocessed samples were characterised with more favourable terms. The acceptance of bioprocessed breads was improved once information regarding the presence of healthy substances were given. Therefore, the use of both strategies was successful to improve technological and nutritional benefits when information was given to consumers, yielding a bread with promising market potential.

Automated summary

This study aimed to investigate the effect of enzymatic bioprocessing and the addition of green coffee infusion on the characteristics of whole-wheat bread. The results showed that both strategies improved the technological and nutritional aspects of the bread, but also affected its color perception. The acceptance of bioprocessed breads was improved when consumers were provided with information about the healthy substances present.