<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>The objective of the research was to assess the impact of powdered kale (<italic>Brassica oleracea</italic> L. var. <italic>acephala</italic>) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.</p>
</abstract>

The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.

Lyophilized Kale (<italic>Brassica oleracea</italic> L.) Leaves as an Enhancing Component in Gluten-Free Bread

Department of Plant Products Technology and Nutrition Hygiene

Department of Engineering and Machinery for Food Industry

Department of Food Analysis and Evaluation of Food Quality

Department of Carbohydrate Technology and Cereal Processing

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Lyophilized Kale ( L.) Leaves as an Enhancing Component in Gluten-Free Bread

The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and...

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

Publicado en línea: 06 sept 2023

Páginas: 131 - 142

Recibido: 07 abr 2023

Aceptado: 15 jun 2023

DOI: https://doi.org/10.2478/aucft-2023-0011

Palabras clave
kale leaves, starchy dough, bread quality, crumb staling, rheology, texture

© 2023 Anna Korus et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

Publicado en línea: 06 sept 2023

Páginas: 131 - 142

Recibido: 07 abr 2023

Aceptado: 15 jun 2023

DOI: https://doi.org/10.2478/aucft-2023-0011

Palabras clavekale leaves, starchy dough, bread quality, crumb staling, rheology, texture

© 2023 Anna Korus et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
kale leaves, starchy dough, bread quality, crumb staling, rheology, texture