Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder (<i>Cinnamomum verum</i>)

Bread is a staple food for billions of households around the world; yet, some its nutritional value reduced during manufacturing process. With this in mind, work was carried out with objective improving and functional properties white bread by using cinnamon breadmaking order to contribute prevention certain diseases related eating habits. Therefore, bread-making trials incorporating 0%, 0.5%, 1% powder were out. From then on, breads produced underwent physicochemical, biochemical, organoleptic analyses. Thus, results showed that biochemical composition containing 0.5% 11.96 ± 0.02% 11.22 protein, 1.70 0.01% 1.41 0.07% fiber, respectively, compared 10.76 0.014% protein 1.36 0.17% fiber without cinnamon. In terms phytochemical composition, recorded highest contents polyphenols, flavonoids, condensed tannins (551.295 25 μg EAG/g DM, respectively; 53.117 EQ/g DM 269.837 39.2 EC/g DM) point view, positive impact incorporation wheat flour-based beneficial on health consumers.