Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

In this study, the incorporation of leek in wheat bread was explored. Green leaves were dried with two techniques to obtain powder after milling. The air-dried and freeze-dried powders incorporated into flour at five substitution levels (0, 0.5, 1, 1.5 2 g/100 g). impact on dough rheology, quality, sensory evaluation mould-free shelf-life investigated. Leek negatively impacted mixing properties significantly changed viscoelastic dough. At low levels, strengthened whereas higher both resistance as extensibility decreased. Bread quality also affected, resulting lower volume coarser crumb structure. negative more pronounced for powder. result study showed that could be fortified by 1 g without adverse effect consumer acceptability. Finally, addition did not bread.