Production of sodium reduced wheat bread with mahaleb (Prunus mahaleb L.)

In this study, 20% and 40% reduction of sodium content of wheat bread by substitution with potassium chloride and to determine the the effects of the addition of mahaleb kernel powder (Prunus mahaleb L.) on the flavour of the wheat bread was aimed. Flour, dough and bread analysis were conducted for the prepared formulations. As the result of the dough analysis, it was determined that extensibility, maximum strength, energy values of dough was the similar with the control bread and pH value of the dough increased with increasing potassium chloride and mahaleb content. It was concluded by bread analysis that the spesific volume of bread increased, crumb colour of bread was lighter, crust colour of bread was darker, crumb hardness of bread decreased with increasing mahaleb content. By DPPH method, it was determined that for the fresh breads with no potassium chloride, antioxidant activity increased with increasing mahaleb content, on the other hand, no significant difference was determined with the increase in mahaleb content for the fresh breads which contain potassium chloride, whereas, antioxidant activity of breads which have different percentage of mahaleb increased after storage. By ABTS method, it was concluded that there was no significant difference between the antioxidant activity of fresh breads which have different mahaleb content, also, the antioxidant activity of breads with different mahaleb content decreased after storage. As the result of sensory evaluation of breads, 40% sodium reduced breads evaluated on the same day of cooking and after 3 days of storage, it was observed that the breads with no mahaleb were the darkest. For the fresh breads, the breads with 4% mahaleb were the soft ones, whereas stored breads with sodium reduced by 20% and 40%, the breads with 4% mahaleb were the soft ones. It was determined that mahaleb aroma has no significant effect on the saltiness perception of the bread. It was concluded that the bitter taste increased in fresh and stored breads with 4% mahaleb, in terms of general liking, there was no statistically significant difference between the fresh and stored breads. Whereas, for the fresh and stored breads, the sodium reduced by 20% and 2% mahaleb added breads were found to be preferred more than the others.