Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure

• Published in: Journal of the science of food and agriculture Vol. 103; no. 11; pp. 5462 - 5471
• Main Authors: Kwon, Hyukjin, Lee, Dong‐Un, Lee, Suyong
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 30.08.2023; John Wiley and Sons, Limited
• Subjects: Baking; Bread; Bread - analysis; dough; eye health; Flour - analysis; Food industry; Fourier transforms; Functional foods & nutraceuticals; Global health; Gluten; Loss modulus; Lutein; Marigolds; Powder; Powders; Protein structure; Proteins; Rheological properties; Rheology; Secondary structure; Specific volume; Thermomechanical properties; time‐domain NMR; Triticum - chemistry; Water; Water absorption; Wheat; baking; time-domain NMR; dough; eye health

BACKGROUND Demands for foods conducive to eye health have been on the increase in the global healthcare sector. Marigold powder as a major source of lutein was utilized to produce lutein‐fortified breads for ocular health. The physicochemical characteristics of the doughs and breads were investigate...