ArticleJournal of food science and technology2020
Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Quality Evaluation and Multi-Criteria Optimization of Cookies Fortified with Lyophilized Black Goji.Foods (Basel, Switzerland) · 2026Article
- Application of Broccoli Stalk Powder in Bread Formulations.Molecules (Basel, Switzerland) · 2026Article
- Technological Performance and Nutritional Modulation of Bread Enriched withPlants (Basel, Switzerland) · 2025Article
- The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process.Molecules (Basel, Switzerland) · 2024Article
- Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.Foods (Basel, Switzerland) · 2024Article
- Vegan gummy candies with low calorie based on celery (Food science & nutrition · 2024Article
- Effects of Roasting on the Quality ofFoods (Basel, Switzerland) · 2023Article
- Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation.ACS omega · 2023Article
- Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology.Applied biochemistry and biotechnology · 2023Review
- The Application ofMolecules (Basel, Switzerland) · 2020Article
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Authors and funding
6 authors.
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Abstract
In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties ('Jinnan Shiqin' and 'Ventura') at different levels (1, 2, 3 and 5/100 g flour). For both kinds of CPs, Mixolab analysis showed that the water absorption of dough increased with the increase of CP, while the protein network weakening (C2), peak viscosity (C3) and crystallinity of starch (C5-C4) decreased. The specific volume of bread decreased at higher CP level, whereas its crumb hardness and chewiness showed a reverse trend. The addition of CP significantly increased the total phenolics content of bread, and thus caused a significant improvement in antioxidant activities. The addition of CP significantly reduced the content of rapidly digestible starch in bread, while the contents of slowly digestible starch and resistant starch were increased. Additionally, bread prepared with a higher CP content showed a lower predicted glycaemic index. Based on the results of sensory analysis, bread incorporated with 2 g/100 g flour for 'Jinnan Shiqin' or 1 g/100 g flour for 'Ventura' didn't show significant effect on its overall acceptability. The present study indicated that addition of CP could be an effective way to produce a bread with higher antioxidant activity and lower starch digestibility.
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