Effect of Rosehip Powder Addition on Dough Extensographic, Amylographic and Rheofermentographic Properties and Sensory Attributes of Bread

Abstract

One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens the dough and extends the shelf life of bread. This work investigates the suitability of replacing the synthetic AA with rosehip powder (Rp) rich in this bioactive compound. Thus, a comprehensive study of wheat flour (WF) replaced with 0.5–2.5% w/w Rp regarding the extensographic, amylographic and rheofermentographic properties of dough and sensory attributes of bread was performed. WF without RP or AA addition of 2 mg/100 g was used as a control. A sample with an AA addition of 2 mg/100 g was also used. The Rp addition positively influenced the extensographic, amylographic and rheofermentographic properties of the dough. The dough resistance to extension, R, in Brabender Units (BU), increased from 330 ± 1.41 BU (control) to 995 ± 1.41 BU (2.5% w/w Rp) for a resting time of 90 min. The gelatinization temperature of the dough increased from 61.0 °C (control) to 62.9 °C (2.5% w/w Rp). The volume of gases retained in the dough increased in bread with up to 2.0% w/w Rp and afterwards decreased. The sensory properties of the bread, e.g., external appearance, volume, flavor, and taste, were appreciated by the sensory panel and received higher total scores than the control bread. According to the results presented in this work, the optimum concentration of Rp was 1.5% w/w. However, because the concentration of AA in Rp at the moment of use could vary, it would be better to consider an optimum range, e.g., 1.0–2.0% w/w Rp. The study showed that the Rp is appropriate for breadmaking as an alternative to synthetic AA.