The Beneficial Effect of Selenium-Enriched Broccoli on the Quality Characteristics of Bread

Abstract

Broccoli is one of the most valuable representatives of the Brassicaceae family, characterized by high levels of glucosinolates and fiber, antioxidant status and tolerance to high selenium (Se) concentrations. To evaluate the efficiency of Se-enriched broccoli utilization in bread production, 4% of dry broccoli powder was added to dough using non-fortified and Se-biofortified broccoli florets. The resulting functional products were characterized by enhanced porosity, crump acidity and a specific volume exceeding those of the control bread by 109–110%, 114–121% and 107–112%, respectively, with the lower levels typical to bread with broccoli non-fortified with Se. By supplying broccoli powder to bread, the dietary fiber content of the product was enhanced by 2.1 times. Selenium-enriched broccoli powder supply improved the ascorbic acid and total phenolic content in bread by 37.5 and 2.03 times compared with the control. The effect was less pronounced in case of non-fortified broccoli supplementation due to the beneficial effect of Se on broccoli florets’ antioxidant status. Selenium-enriched broccoli supply significantly decreased the intensity of bread crumb hardening during storage. High Se-biofortification level (5.6) and insignificant Se losses during bread baking (less than 4%) confirm high prospects of Se-enriched broccoli utilization in the production of new functional bread with elevated levels of antioxidants, Se and dietary fiber.