Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties

BACKGROUND: The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS: For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by similar to 42.5% and similar to 87% respectively and in 100% SFNs bread samples after 72 h of storage by similar to 76%. Enrichment of 35% showed higher alveograph dough extensibility (similar to 11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (similar to 18%), swelling index G (similar to 8%), and flour strength W (similar to 14%) and showed the highest increase in bread specific volume (similar to 0.200 L kg(-1)). CONCLUSIONS: SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. (C) 2021 Society of Chemical Industry.