The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on physicochemical, microbial, sensory characteristics toast bread, well phenol content activity. In this regard, 0.1, 0.3, 0.5% EPE were used in bread doughs quality breads assessed. The with showed highest phenolic (24.02 mgGAE/g.d.m) activity (59.03%). These amounts 12.96 mgGAE/g 16.45% higher than those control (without EPE), respectively (p < .05). hardness, fracturability, chewiness samples influenced by levels third fifth days storage. decreased L* a* samples, but an increasing trend was observed b*, chroma, browning index elevating propolis. Propolis inhibitory mold growth samples. had lowest count after 5 storage which not significant compared first day. There no difference evaluation between overall acceptance Therefore, has potential be additive bread.