The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread

Physical, sensory and antioxidant properties of wheat bread enriched with sumac flour (SF) with normal and reduced amounts of salt were investigated. SF was added to replace wheat flour at a proportion of 1, 2, 3, 4 and 5 g/100 g. Furthermore, the breads were prepared with normal and reduced amounts of salt (1.5 and 0.5 g/100 g, respectively). The incorporation of SF led to a decrease in bread volume and an increase in crumb hardness, especially when it was added in an amount of more than 2 g/100 g. Salt reduction did not negatively influence these parameters. The addition of SF caused a decrease in lightness and yellowness of crumb, but an increase in redness. SF enriched the wheat bread with phenolic compounds. Hence, the total phenolics content increased with the increase in SF from 5.4 to 15.2 mg gallic acid equivalent per 100 g of dry mass. This in turn led to an increase in the antioxidant capacity. The sensory evaluation indicated that salt reduction did not negatively influence bread quality when SF was added to wheat flour. Regarding the bread quality, the addition of SF should not exceed 3 g/100 g.

Automated summary

The study investigated the physical, sensory, and antioxidant properties of wheat bread enriched with sumac flour (SF) under different salt conditions. The addition of SF led to a decrease in bread volume, an increase in crumb hardness, and an enrichment of phenolic compounds in the bread. Salt reduction did not negatively impact these properties, and the addition of SF should not exceed 3 g/100 g for optimal bread quality.