title: Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
abstract: In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China ; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China ; Department of Food Processing, Faculty of Engineering, University of Elemam Elmahadi, P. O. Box 209, Kosti, Sudan.
authors.forename: Waleed
authors.initials: W
authors.lastname: Aboshora
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China ; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.
authors.forename: Zhang
authors.initials: Z
authors.lastname: Lianfu
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.
authors.forename: Mohammed
authors.initials: M
authors.lastname: Dahir
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China ; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China.
authors.forename: Meng
authors.initials: M
authors.lastname: Qingran
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.
authors.forename: Abubakr
authors.initials: A
authors.lastname: Musa
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China ; School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.
authors.forename: Mohammed A A
authors.initials: MA
authors.lastname: Gasmalla
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China.
authors.forename: Khamis Ali
authors.initials: KA
authors.lastname: Omar
keywords: Antioxidant properties; Bread quality; Dough viscoelastic properties; Doum fruit flour (DFF); Sensory evaluation; Wheat flour (WF)