Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder

In this study, the effect of replacing 5 or 10% wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on rheology dough and bread characteristics (physical textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in development time, index tolerance to mixing, water absorption. share affected changes its rheological e.g., increased values storage loss moduli a decrease value phase shift angle (tan ?) from 0.36 0.31 at 1 rad/s. A significant instantaneous viscoelastic compliance also observed, zero shear viscosity. incorporation into caused noticeable volume by about 10%, porosity, 8%, despite lack statistical significance. Statistically were found pore size presence large pores > mm2 crumb, while density increased. enrichment influenced brightness crumb 73.7 49.5 increasing proportion yellow green color as result considerable content chlorophyll pigments carotenoids. Bread enriched had lower acceptability than control bread. powdered texture hardness first day study 2.14 N bread, it 6.46 N. addition, springiness, cohesiveness, resilience.