Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread
In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1%...
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MDPI AG
2025-05-01
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| author | Cuntang Wang Yuqing Wang Ning Wang Jian Ren |
| author_facet | Cuntang Wang Yuqing Wang Ning Wang Jian Ren |
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| description | In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1% (<i>w</i>/<i>w</i>), respectively, to analyze their effects on water/oil absorption capacity, falling number, and rheological properties (farinographic properties, tensile properties, dynamic rheological properties and gelatinization characteristics) of dough, as well as bread quality (antioxidant activity, texture, microstructure, specific volume and sensory evaluation). When the OPE addition level was 0.25% and 0.5%, the dough’s oil absorption capacity, farinographic properties, tensile properties, dynamic rheological properties, and gelatinization characteristics were all improved. Correspondingly, a more compact and ordered microstructure was observed in the dough. It was found that total phenolic content, total flavonoid content, and antioxidant capacity of bread significantly increased with the increase in the OPE addition level (<i>p</i> < 0.05). The texture analysis of the bread showed that the addition of OPE reduces the hardness and chewiness of bread, indicating that the texture of bread was easily accepted by consumers. In the sensory evaluation, when the addition level of OPE was 0.5%, the color and flavor of bread were improved, and the overall acceptability was relatively high. In conclusion, OPE has improved the texture characteristics and nutritional value of bread. It is recommended that the addition level of OPE in high-gluten wheat flour dough and bread be below 0.5%. |
| format | Article |
| id | doaj-art-e6ab47ff6189426f9b4268dd08a30b2b |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
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| series | Foods |
| spelling | doaj-art-e6ab47ff6189426f9b4268dd08a30b2b2025-08-20T01:49:18ZengMDPI AGFoods2304-81582025-05-01149161810.3390/foods14091618Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of BreadCuntang Wang0Yuqing Wang1Ning Wang2Jian Ren3College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, ChinaIn this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1% (<i>w</i>/<i>w</i>), respectively, to analyze their effects on water/oil absorption capacity, falling number, and rheological properties (farinographic properties, tensile properties, dynamic rheological properties and gelatinization characteristics) of dough, as well as bread quality (antioxidant activity, texture, microstructure, specific volume and sensory evaluation). When the OPE addition level was 0.25% and 0.5%, the dough’s oil absorption capacity, farinographic properties, tensile properties, dynamic rheological properties, and gelatinization characteristics were all improved. Correspondingly, a more compact and ordered microstructure was observed in the dough. It was found that total phenolic content, total flavonoid content, and antioxidant capacity of bread significantly increased with the increase in the OPE addition level (<i>p</i> < 0.05). The texture analysis of the bread showed that the addition of OPE reduces the hardness and chewiness of bread, indicating that the texture of bread was easily accepted by consumers. In the sensory evaluation, when the addition level of OPE was 0.5%, the color and flavor of bread were improved, and the overall acceptability was relatively high. In conclusion, OPE has improved the texture characteristics and nutritional value of bread. It is recommended that the addition level of OPE in high-gluten wheat flour dough and bread be below 0.5%.https://www.mdpi.com/2304-8158/14/9/1618breaddoughonion peel extractantioxidanthigh-gluten wheat flour |
| spellingShingle | Cuntang Wang Yuqing Wang Ning Wang Jian Ren Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread Foods bread dough onion peel extract antioxidant high-gluten wheat flour |
| title | Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread |
| title_full | Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread |
| title_fullStr | Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread |
| title_full_unstemmed | Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread |
| title_short | Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread |
| title_sort | influence of onion peel extract on the dough characteristics of high gluten wheat flour and the quality of bread |
| topic | bread dough onion peel extract antioxidant high-gluten wheat flour |
| url | https://www.mdpi.com/2304-8158/14/9/1618 |
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