Characteristics of wheat flour substitued with turmeric (Curcuma Longa L.) powder and its bread quality

Abstract

Turmeric not only has anti-inflammatory, antiviral, antitumor, and anti-oxidant activities, but also improves flavour, texture, color and shelf-life of breads. So, substitution of turmeric flour for wheat flour may improve health benefits of this product. This study was conducted to supplement to wheat flour with turmeric flour at levels of 0%, 2%, 4%, 6% and 8%. Then flour characteristics (chemical compositions, water absorption, viscosity, curcumin contents) of composite flour and influences of supplemented turmeric flour in physical properties and sensory quality of bread and curcumin contents were analyzed. The ash, total carbohydrate and curcumin contents of composite flours increased with rising amount of turmeric flour substituted. Crumb color, hardness and curcumin contents of breads had the same trend as composite flours. However, the protein content, final viscosity, water absorption, specific volume and bread volume of breads made from composite flours decreased significantly with an increase in turmeric level. Other factors including lipid content, maximum viscosity and bread weight of bread were not significantly different. As a result, the substitution of wheat flour with 4% of turmeric flour had satisfied flour characteristics, sensory quality and health benefits as well. Keywords: curcumin, bread quality, flour characteristics, turmeric powder, texture profile.