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

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