Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour
Adnan Amjad, Muhammad Sohaib, Haq Nawaz, Muhammad Sameem Javed, Mohibullah Shah, Faiz‐ul‐Hassan Shah, Muhammad Rizwan Tariq, Muhammad Sajid, Ammar Ahmed Khan, Muhammad Bilal, Haseeb USMAN, Muhammad Haseeb Ahmad, Talal Majeed AHMAD
Abstract
The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.