Quality of wholemeal wheat bread enriched with green coffee beans

Dariusz Dziki1*, Urszula Gawlik-Dziki2, Renata Różyło3,
Monika Siastała3, Dariusz Kowalczyk2

1Department of Thermal Technology, University of Life Sciences, Doświadczalna Street 44, 20-280 Lublin, Poland
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Street 8, 20-704 Lublin, Poland
Department of Equipment Operation and Maintenance in the Food Industry, Doświadczalna Street 44, 20-280 Lublin, Poland

original scientific paper
DOI: 10.17508/CJFST.2016.8.2.11


Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica) beans (GCB) addition on the quality and antioxidant properties (AA) of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness) were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6). Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread.

Keywords: green coffee bean, wholemeal bread, quality, antioxidant properties