Effect of Raphanus sativus L. var. sativus on Bakery Quality

The nutritional value of bread can be increased by adding plant ingredients. The radish (Raphanus sativus L. var. sativus) is a root plant with valuable physiologically active compounds, e.g., glucosinolates, phenolics, etc. However, its bitter-spicy taste makes it commercially unpopular. The article describes a new technology of using byproducts of radish processing in wheat bread. The research relied on standard methods and featured dough and bread samples with 5, 10, and 15% crushed and puree radish. The bread was stored in plastic bags at 20 ± 2 ºC and a relative air humidity of ≤ 85%. The rheological characteristics of dough and breadcrumb were tested in texture analyzer Structurometer ST-2 (Russia). The sensory assessment involved a 5-point scale developed by the Research Institute of Bread Baking. A dispersion analysis (SNEDECOR) revealed the effect of application form, share of radish, and storage time on the sensory and physicochemical indicators of the finished product. Radish reduced the elasticity and extensibility of dough but increased its resilience and acidity. The dough samples with radish puree had better a rheological profile and higher acidity than the samples with crushed radish. In addition, radish reduced the dough fermentation time by 28 min. The resulting bread demonstrated specific sensory properties but acceptable physicochemical, rheological, and microbiological parameters. Radish fiber increased the nutritional value of the finished product by 1.7 times. The shelf life was 72 h for the bread samples with ≤ 10% radish and 48 h for the samples with ≤ 15% radish. The new bread with R. sativus L. var. sativus might interest gourmet customers that look for new products with non-trivial sensory properties and enhanced nutritional value. The research expanded the knowledge about non-traditional plant ingredients in functional bakery.