Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects OP inclusion wheat flour (0.01% 0.02% on weight basis) dough rheology breadmaking performance, bread features were investigated. Farinograph, uniaxial extension shear rheometry (oscillatory creep-recovery) applied. Doughs containing stronger, more elastic, less sticky indicating the ability act improver. The strengthening effect led increase volume softer crumb compared control. A lower density addition was related higher vitro glycaemic response. An antioxidant capacity made phenolic compound also found.