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Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread

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Abstract

In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties (‘Jinnan Shiqin’ and ‘Ventura’) at different levels (1, 2, 3 and 5/100 g flour). For both kinds of CPs, Mixolab analysis showed that the water absorption of dough increased with the increase of CP, while the protein network weakening (C2), peak viscosity (C3) and crystallinity of starch (C5–C4) decreased. The specific volume of bread decreased at higher CP level, whereas its crumb hardness and chewiness showed a reverse trend. The addition of CP significantly increased the total phenolics content of bread, and thus caused a significant improvement in antioxidant activities. The addition of CP significantly reduced the content of rapidly digestible starch in bread, while the contents of slowly digestible starch and resistant starch were increased. Additionally, bread prepared with a higher CP content showed a lower predicted glycaemic index. Based on the results of sensory analysis, bread incorporated with 2 g/100 g flour for ‘Jinnan Shiqin’ or 1 g/100 g flour for ‘Ventura’ didn’t show significant effect on its overall acceptability. The present study indicated that addition of CP could be an effective way to produce a bread with higher antioxidant activity and lower starch digestibility.

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Acknowledgements

This study was financially supported by Anhui Natural Science Foundation (11008761) and the Anhui Science and Technology Plan Project (1704a07020098) and (NIlj20170144).

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Authors and Affiliations

  1. Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036, China

    Naifu Wang, Yan Xu, Huimei Chao, Min Zhang, Yibin Zhou & Mingchun Wang

  2. Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036, China

    Naifu Wang, Yan Xu, Huimei Chao, Min Zhang, Yibin Zhou & Mingchun Wang

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  1. Naifu Wang
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  2. Yan Xu
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  3. Huimei Chao
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  4. Min Zhang
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  5. Yibin Zhou
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  6. Mingchun Wang
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Correspondence to Naifu Wang.

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Wang, N., Xu, Y., Chao, H. et al. Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread. J Food Sci Technol 57, 1710–1718 (2020). https://doi.org/10.1007/s13197-019-04204-8

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  • DOI: https://doi.org/10.1007/s13197-019-04204-8

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