Effect of Rosehip Powder Addition on Dough Extensographic, Amylographic and Rheofermentographic Properties and Sensory Attributes of Bread

One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens dough and extends shelf life bread. This work investigates suitability replacing synthetic AA with rosehip powder (Rp) rich this bioactive compound. Thus, comprehensive study wheat flour (WF) replaced 0.5–2.5% w/w Rp regarding extensographic, amylographic rheofermentographic properties sensory attributes bread was performed. WF without RP or addition 2 mg/100 g as control. A sample an also used. The positively influenced dough. resistance to extension, R, Brabender Units (BU), increased from 330 ± 1.41 BU (control) 995 (2.5% Rp) for resting time 90 min. gelatinization temperature 61.0 °C 62.9 Rp). volume gases retained up 2.0% afterwards decreased. bread, e.g., external appearance, volume, flavor, taste, were appreciated by panel received higher total scores than control According results presented work, optimum concentration 1.5% w/w. However, because at moment use could vary, it would be better consider range, 1.0–2.0% Rp. showed appropriate alternative AA.