Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

Abstract

AbstractBackground and ObjectivesThe nutrient content, antioxidant status, yeast fermentation ability, and sensory aspects of baked goods may be impacted by the inclusion of different forms of fiber in the formulation. The main goal of this study was to assess the effects of adding burdock root flour (BRF) as an ingredient in bread baking. Therefore, BRF was used in place of 3%, 6%, and 9% of wheat flour to test its effect on yeast fermentation and the structure and quality of bread.FindingsA correlation between fermentation time and dough volume was established during the partial addition of BRF to replace wheat flour. The addition of BRF negatively influenced the gas generated during fermentation (ranging from 6.74 to 4.65 ml/min), reducing the final bread volume. The specific volume of bread was demonstrated to be reduced by over 50% as a result of the inclusion of BRF. However, there was a large rise in the protein, minerals, and antioxidant capacity of the bread with added BRF owing to BRF's high polyphenol and flavonoid contents. As the BRF concentration in the bread increased, the values of the crusts' lightness (L*), greenness/redness (a*), and yellowness/blueness (b*) decreased, while the values of the a* and b* increased in the crumb. Scanning electron microscope analysis revealed a denser bread structure due to the addition of BRF. Furthermore, bread with added BRF became harder, chewier, gummy, and springier while losing its crumb cohesion. However, cohesiveness exhibited the opposite tendency to hardness during bread storage.ConclusionsSubstituting BRF in place of wheat flour significantly increased the nutritional quality, total polyphenol, and total flavonoid levels (p < .05). Based on the sensory evaluation, bread with 3% BRF substitution had similar overall acceptability compared with the control bread samples.Significance and NoveltyThe study's results may support using BRF as a supplemental raw material for high‐quality bread making.