Influence of Cephalaria syriaca addition on physical and sensorial properties of wheat bran bread

Abstract

The effect of different Cephalaria syriaca products (CSP) (whole Cephalaria syriaca flour (WCSF) and defatted Cephalaria syriaca flour (DCSF)) on the final quality of bran breads was investigated. Five levels of Cephalaria syriaca products (0.16, 0.50, 0.84, 1.17, and 1.51 g/100 g bread) were used in this study. Results of this study showed that addition of CSP (WCSF and DCSF) to wheat bran bread had significant positive impact on bread specific volumes, crumb firmness and bread sensory characteristics, although addition levels (0.16, 0.50, 0.84, 1.17, and 1.51 g/100 g bread) were very low. In general, specific volume, yield of volume, and some sensory characteristics of the bran bread increased when the addition levels of WCSF and DCSF increased, except for the level of 1.51 g/100 g bread CSP addition, in which a slight decrease was observed. Bran breads containing WCSF had significantly higher loaf specific volume, softness of breadcrumb and sensory characteristics than those of breads containing DCSF at all addition levels. Especially, the addition of 1.17 g WCSF significantly improved the quality of bran breads. This study indicates that these two CSP can be used as additives in bran bread production in order to improve the quality of bread. Copyright © Taylor & Francis Group, LLC.