Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white bread (WB) and whole wheat bread (WWB). Findings Garlic addition reduced bread expansion and increased firmness. In WB, specific volume decreased to 1.67 mL/g with 7% WG (−55.7%) and to 2.18 mL/g with 7% BG (−41.7%). In WWB, 7% WG increased hardness to 4253.9 g. In WB, 7% BG reduced crumb pH to 4.90 (−9.1%) and decreased lightness from 81.93 to 52.23 (−36.4%). Fiber values were higher in WWB (1.55%–1.85%) than in WB (0.11%–0.40%). At 7% WG, sensory and overall acceptability scores declined to 6.9 (−13.7%). Conclusions The properties of bread were significantly affected by flour type, type of garlic used, and amount used. Addition of WG up to 7% increased the content of fiber and antioxidant properties.