Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder

In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in the development time, index of tolerance to mixing, and water absorption. The share of lyophilized kale in the dough affected changes in its rheological properties, e.g., increased the values of storage and loss moduli with a decrease in the value of the phase shift angle (tan delta) from 0.36 to 0.31 at 1 rad/s. A significant decrease in the values of instantaneous and viscoelastic compliance was also observed, and an increase in the value of zero shear viscosity. The incorporation of lyophilized kale into the dough caused a noticeable decrease in bread volume by about 10%, and porosity, by about 8%, despite the lack of statistical significance. Statistically significant changes were found in pore size and the presence of large pores > 5 mm(2) in the crumb, while pores density increased. The enrichment of bread with lyophilized kale influenced a decrease in the brightness of the crumb from 73.7 to 49.5 while increasing the proportion of yellow and green color as a result of a considerable increase in the content of chlorophyll pigments and carotenoids. Bread enriched with lyophilized kale had lower acceptability than the control bread. The enrichment of the bread with powdered kale also caused changes in the texture of the crumb, e.g., the hardness on the first day of the study was 2.14 N in the control bread, while in the bread with 10% kale content it was 6.46 N. In addition, the enriched bread showed a decrease in springiness, cohesiveness, and resilience.

Automated summary

The study evaluated the rheology of dough and bread characteristics when 5% or 10% of wheat flour was replaced with lyophilized kale. The incorporation of lyophilized kale affected the rheological properties of the dough and resulted in a decrease in bread volume and porosity. The bread enriched with lyophilized kale also exhibited changes in color and texture, leading to a lower acceptability.