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<p>This study was aimed to investigate quality attributes of baguette enriched with gamma-aminobutyric acid (GABA). For this purpose, wheat grains (<i>Alvand</i> variety) were treated with 150&#xa0;mg/kg sodium glutamate for 24&#xa0;h germination time at 30&#xa0;°C. Then, physicochemical, textural, and sensory characteristics of breads containing different levels of germinated wheat grain powders (0%, 5%, 10%, and 15%) were investigated during storage (1, 4, and 7 days). Results showed that total phenol, flavonoid, and GABA decreased during storage. Also, DPPH scavenging capacity decreased during storage in all of the samples. Results of texture analysis showed that hardness increased significantly (<i>P</i> ≤ 0.05) during storage and with rise of germinated grains content. Regarding the panelists sensory evaluation scores, the sample containing 5% germinated wheat grains was more acceptable. Finally, it was concluded that addition of germinated wheat improved quality of baguette and could be applied to produce functional and nutritional bakery products.</p>

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Production of functional baguette biofortified with gamma-aminobutyric acid

  • 期刊论文

  • 发表日期：

    2025年4月12日

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  • R. Pashaei Bahram,
  • A. Javadi,
  • S. Bodbodak,
  • M. Araj Khodaei

摘要

This study was aimed to investigate quality attributes of baguette enriched with gamma-aminobutyric acid (GABA). For this purpose, wheat grains (Alvand variety) were treated with 150 mg/kg sodium glutamate for 24 h germination time at 30 °C. Then, physicochemical, textural, and sensory characteristics of breads containing different levels of germinated wheat grain powders (0%, 5%, 10%, and 15%) were investigated during storage (1, 4, and 7 days). Results showed that total phenol, flavonoid, and GABA decreased during storage. Also, DPPH scavenging capacity decreased during storage in all of the samples. Results of texture analysis showed that hardness increased significantly (P ≤ 0.05) during storage and with rise of germinated grains content. Regarding the panelists sensory evaluation scores, the sample containing 5% germinated wheat grains was more acceptable. Finally, it was concluded that addition of germinated wheat improved quality of baguette and could be applied to produce functional and nutritional bakery products.