Ground Ivy (<i>Glechoma hederacea</i> L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological Properties and Bread Quality

Abstract

The aim of the study was to assess the effect of water infusion of dried and crushed ground ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour and dough (WD) and the quality of the obtained bread. In the tested systems, tap water was replaced with water infusion with GH (m/v) at a concentration of 1% (A), 3% (B) and 5% (C). As part of the research methodology, the fermentation properties of flour and rheological properties of dough were assessed using a farinograph, and bread was obtained using a single-phase method using yeast and its quality was assessed. As part of this, the antioxidant potential and the profile and level of polyphenol content were determined. It was shown that replacing water with GH infusions shortened the total fermentation time of the dough and reduced the fermentation capacity of the dough. In the farinographic evaluation, an increase in flour water absorption (54.0–57.0%), dough development time (2.3–7.6 min), dough stability and softening were observed with an increase in the concentration of the added GH infusion. In turn, the volume of the loaf and the specific volume of the bread decreased with increasing the concentration of the GH infusion. The bread crumb darkened, and the elasticity and chewiness of the crumb decreased in relation to the control sample. In turn, the presence of GH infusion did not significantly affect the hardness of the crumb. As the concentration of the added GH infusion increased, an increase in the antioxidant potential of bread and the content of polyphenols and flavonoids was observed, and the UPLC-PDA-MS/MS analysis allowed the identification of 11 polyphenols in the bread.

Keywords

• bread
• food fortification
• herbal infusion
• polyphenols