Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder

Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and incorporated at a 5% substitution level for wheat flour in bread formulations. SMLP improved the specific loaf volume, increasing it from 2.2 to 4.6 cm³/g compared to MLP. It also mitigated the inhibition of Saccharomyces cerevisiae (brewer's yeast) viability induced by MLP, increasing its viability from 48% to 72%. Despite minor reductions, the antioxidant activity and quercetin-3-glucoside content remained high after treatment with SMLP. Moreover, SMLP delayed bread staling by reducing starch retrogradation enthalpy by 30-40%. Sensory evaluations revealed significant improvements in the aroma, appearance, and overall acceptability of bread prepared with SMLP compared to that prepared with MLP. This study demonstrated that steam treatment can enhance the potential and applicability of MLP as a functional food ingredient.