Document Type

Article

Publication Date

8-2025

Abstract

This study investigated the effects of phenolic compounds (0.5 %–1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt). To understand the mechanisms underlying these effects, the influence of SBE, GSE, and GTE on dough mixing properties, extensional properties and gluten surface hydrophobicity were characterized. SDS-PAGE analysis was employed to examine protein cross-linking and interactions between phenolics and gluten. The results showed that phenolics primarily interacted with gluten through hydrogen bonding and hydrophobic interactions. Specifically, these compounds exhibited preferential binding to high-molecular- weight proteins in glutenin macropolymers (GMP). The addition of 0.5 %–1.0 % SBE and 0.5 % GSE significantly enhanced dough strength while maintaining bread quality comparable to the 1.5 % salt control. In contrast, increasing GSE to 1 % caused excessive dough strengthening, adversely impacting bread quality. Furthermore, when GSE concentration reached 1.5 %, the dough strength significantly decreased (P <  0.05), attributable to excessive phenolic compound interactions, ultimately resulting in diminished bread quality. Adding GTE reduced dough strength and bread quality, likely due to its high total phenolic content and antioxidant properties. In conclusion, SBE and GSE show potential as partial salt replacers in bread formulations, offering a viable approach to reducing salt content while maintaining dough and bread quality.

Publication Title

Journal of Agriculture and Food Research

Volume

23

Issue

102270

DOI of Published Version

10.1016/j.jafr.2025.102270

Publisher

Elsevier

Rights

Copyright © 2025 the authors

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