Fortification of bread with bee pollen and its effects on quality attributes and antioxidant activity

Wang F., . and Wan Y., . and Xue X., . and Wu L., . and Yan S., . Fortification of bread with bee pollen and its effects on quality attributes and antioxidant activity. pp. 517-526. ISSN 22317546

Bee pollen (BP) is a good source of nourishing substances with preventative effects against metabolic syndrome and subsequent type II diabetes mellitus and cardiovascular diseases. In the present work the addition of BP changed the characteristics and nutritional values of bread. It was found that the addition of BP significantly increased dietary fibre thiamine and riboflavin levels as well as phenolic contents and antioxidant activity. When blending the wheat flour with 20 - 25 BP the antioxidant activity of bread increased effectively while at 20 BP addition level the specific volume springiness hardness and chewiness were significantly detrimentally affected. Addition of 10 BP was beneficial to water retention and delayed bread staling. These results suggest that the addition of 10 - 15 BP could effectively improve the nutritional and antioxidant properties of wheat bread with textural and sensory quality being closer to the white bread.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(03)%202021/11%20-...

Abstract

Bee pollen (BP) is a good source of nourishing substances with preventative effects against metabolic syndrome and subsequent type II diabetes mellitus and cardiovascular diseases. In the present work the addition of BP changed the characteristics and nutritional values of bread. It was found that the addition of BP significantly increased dietary fibre thiamine and riboflavin levels as well as phenolic contents and antioxidant activity. When blending the wheat flour with 20 - 25 BP the antioxidant activity of bread increased effectively while at 20 BP addition level the specific volume springiness hardness and chewiness were significantly detrimentally affected. Addition of 10 BP was beneficial to water retention and delayed bread staling. These results suggest that the addition of 10 - 15 BP could effectively improve the nutritional and antioxidant properties of wheat bread with textural and sensory quality being closer to the white bread.

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Item Type:	Article
AGROVOC Term:	Pollen
AGROVOC Term:	Bees
AGROVOC Term:	Bread
AGROVOC Term:	Antioxidants
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Nutritional value
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Diabetes mellitus
AGROVOC Term:	Cardiovascular diseases
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9910

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