Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties

Area of Science:

• Food Science
• Cereal Science
• Nutritional Science

Background:

• Wheat bread is a staple food globally.
• Enriching bread with alternative ingredients can enhance nutritional value.
• Cereal coffee offers potential functional properties for food applications.

Purpose of the Study:

• To evaluate the impact of incorporating cereal coffee into wheat bread formulations.
• To analyze the chemical composition and quality attributes of enriched bread.
• To determine optimal substitution levels for cereal coffee in bread making.

Main Methods:

• Wheat flour was substituted with cereal coffee at 2%, 4%, 6%, 8%, and 10%.
• Rheological properties of dough were assessed using farinograph and extensograph analyses.
• Chemical composition, nutritional attributes, and sensory qualities of bread were evaluated.

Main Results:

• Cereal coffee addition decreased water absorption, increased dough stability, and improved resistance to stretching.
• Bread volume reduced, while crumb hardness and density increased, particularly above 6% substitution.
• Dietary fiber, ash, fat, and polyphenol content increased; crumb brightness decreased, with intensified yellowness and redness.

Conclusions:

• Cereal coffee can be a valuable bread ingredient, enhancing nutritional content.
• Substitution levels should not exceed 8% to maintain desirable bread volume, texture, and sensory characteristics.
• Further research could explore optimizing processing parameters for higher cereal coffee inclusion.