Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Zahran, Hamdy A.; Ghanem, Sameh M.; Salama, Mokhtar M.; Kadry, Mostafa M.; Foda, Ali H.; Haggag, Muhammad I.; Mahmoud, Nashaat N.; Tawfeuk, Hesham Z.

doi:10.21608/ejchem.2024.307563.10087

Enhancing Pan Bread Quality: Nutritional and Rheological Benefits of Partial Wheat Flour Replacement with Dahlia Tuber Powder (Dahlia pinnata L.)

Document Type : Original Article

Authors

¹ Fats and Oils Dept., Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, Egypt

² Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo 13759, Egypt

³ Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, Egypt

⁴ Botany and Microbiology Department, Faculty of Science, AL-Azhar University, Cairo, Egypt

⁵ Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, Egypt

10.21608/ejchem.2024.307563.10087

Abstract

This study investigates the potential of dahlia tuber powder (DTP) as a partial substitute for wheat flour in pan bread production, focusing on its nutritional, phytochemical, and rheological properties. The objective was to evaluate the effects of replacing wheat flour with 3%, 6%, 9%, and 12% DTP on the characteristics of the pan bread. Quantitative and qualitative analyses were conducted to assess the phytochemical content of DTP. The findings revealed that DTP is rich in essential nutrients, including ash, inulin, protein, and crude fiber. As the substitution level of DTP increased, significant enhancements in nutritional content were observed, with fiber, ash, and minerals such as calcium (Ca), potassium (K), phosphorus (P), iron (Fe), and zinc (Zn) increasing proportionately. Notably, pan bread samples containing DTP exhibited higher crude fiber and ash content while maintaining lower caloric values compared to control samples. Rheological assessments indicated improved dough stability and product conservation with DTP incorporation. However, specific volume decreased with higher DTP levels, particularly at the 12% substitution rate. Sensory evaluation revealed that pan bread with up to 9% DTP substitution was more acceptable compared to the 12% level. In conclusion, incorporating dahlia tuber flour into pan bread formulations not only enhances nutritional and rheological properties but also aligns with consumer preferences for healthier food options. Further research is recommended to explore the broader applications of DTP in various baked goods.

Keywords