Quality Characteristics of the Pan Bread prepared by Addition of Cacao Mass

We aim to expand the use of cocoa mass in the baking field by adding it to bread with a high intake frequency, as it is a functional food ingredient containing high antioxidant activity polyphenols. The purpose of this study was to evaluated the effect of cacao mass as replacement for strong flour and margarine on quality characteristics of bread. The bread was prepared by replacing strong flour and margarine with 4%, 8%, 12%, 16% cacao mass. We examined pH level, fermentation rate, specific volume, moisture content, color value, texture analyzer, and did a shelf-life test in the current study. The effects of dough rheology and bread quality properties were analyzed. The colour results for samples showed that L value decreased as cacao mass increased. Based on texture analysis indicated that cacao mass bread had high hardness, gumminess, cohesiveness and low springiness, chewiness, resilience. Sensory evaluation showed that highest total scores were obtained at content of 12% cacao mass. The results of this study showed that the nutritionally and sensory accepted bread can be prepared by replacing at most cacao mass 12%. In conclusion, cacao mass could be potentially a useful bakery ingredient as function food. Cacao mass usage in the bread formulation supported an improvement in nutrition, sensory properties. Using 12% cacao mass significantly improved the baking quality of breads. This study provides useful information for understanding cacao mass to maximize nutrition fortified in bread. Also, limitations and future research directions of this study were discussed.