Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep-recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Renoldi N.;Lucci P.;Peressini D.
2022-01-01

Abstract

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep-recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.
File in questo prodotto:
File Dimensione Formato  
Int J of Food Sci Tech - 2022 - Renoldi - Impact of oleuropein on rheology and breadmaking performance of wheat doughs and.pdf

accesso aperto

Tipologia: Versione Editoriale (PDF)
Licenza: Creative commons
Dimensione 511.97 kB
Formato Adobe PDF
511.97 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1221632
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 0
social impact