Cereal Coffee in Wheat Bread
Author Information
Author(s): Cacak-Pietrzak Grażyna, Grabarczyk Justyna, Szafrańska Anna, Krajewska Anna, Dziki Dariusz
Primary Institution: Warsaw University of Life Sciences
Hypothesis
How does the addition of cereal coffee affect the properties of wheat bread?
Conclusion
Cereal coffee can enhance the nutritional profile of wheat bread but should be added in moderation to maintain quality.
Supporting Evidence
- The addition of cereal coffee increased dietary fiber and antioxidant content in bread.
- Substitution levels above 8% negatively impacted bread volume and texture.
- Participants rated the sensory qualities of bread with up to 8% cereal coffee as acceptable.
Takeaway
Adding cereal coffee to bread makes it healthier, but too much can make the bread tough and less fluffy.
Methodology
The study involved mixing wheat flour with varying levels of cereal coffee and analyzing the dough and bread properties through various tests.
Potential Biases
Potential bias in sensory evaluation due to the subjective nature of taste testing.
Limitations
The study did not explore the long-term effects of consuming bread with cereal coffee.
Participant Demographics
36 trained individuals, aged 20-58, with no gluten allergies.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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