Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

The effect of adding defatted Moldavian dragonhead seed residue flour (MDF) at concentrations of 3-12% (w/w flour basis) to wheat flour on dough rheology and bread quality was investigated in the present study. The farinograph characteristics show that supplementation of the wheat flour dough with MDF increases water absorption and dough softening but decreases the stability time. Regarding the effect on bread properties, the addition of MDF increased the bread yield and decreased baking loss, porosity, taste, and bread volume compared to the control (100% wheat flour). In addition, the partial replacement of wheat flour with MDF had a significant effect (p <= 0.05) on hardness and chewiness; both these textural indices were increased. A significant reduction in lightness (L*) and yellowness (b*) and an increase in redness (a*) induced by the MDF addition were observed in the bread crumb. Therefore, MDF at the concentration up to 6 g/100 g can be used to produce bread with good consumer acceptance. We found that the 6 g/100 g MDF addition to the bread formula provided an increase of 59% in dietary fiber, 32% in fat, and 50% in minerals, with significantly lower carbohydrate content and energy value compared to the control.

Automated summary

The study investigated the effects of adding 3-12% defatted Moldavian dragonhead seed residue flour (MDF) to wheat flour on dough rheology and bread quality. The results showed that MDF increased water absorption, dough softening, bread yield, and decreased baking loss, porosity, taste, and bread volume. The addition of MDF also led to changes in textural indices and color attributes of the bread crumb.