Bread Quality Characteristics as Influenced by the Addition of Tomato Seed Flour

The aim of this investigation was to incorporate tomato seed into bread in order to improve its quality. For this purpose, wheat flour 650 type of a very good quality for bread making was replaced with tomato seed flour at the level of 5, 10, 15 and 20%. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that the addition of 5 or 10% tomato seed flour similar results from the point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to a levels of 10% into bread in order to provide it beneficial health effects, without changing significantly bread quality.