Abstract

With growing demand for healthier food options, recent research has focused on enriching bread with functional ingredients to improve its nutritional value, particularly dietary fiber content. However, most of these studies have used only the straight dough method, limiting understanding of how different breadmaking techniques affect product quality. This study aimed to assess the physicochemical and sensory properties of bread enriched with corn silk powder (CSP) at varying substitution levels (2 %, 4 % and 6 %) using the sponge dough method. These were compared with two control breads prepared without CSP, using both the straight and sponge dough methods. Results showed that breads with 4 % and 6 % CSP had significantly lower volume (p < 0.05) than the straight dough control, although specific volume did not differ significantly (p > 0.05) among all samples. Increasing CSP levels also resulted in darker crumb color and greater hardness. However, the texture remained comparable to the straight dough control. CSP-enriched breads at 4 % and 6 % contained significantly higher dietary fiber (p < 0.05) than controls. Sensory evaluation indicated moderate liking for CSP bread. Overall, the findings demonstrate that CSP enhances the dietary fiber content of bread and that the sponge dough method improves baking quality, making it a promising approach for developing high-fiber, value-added bread.

Keywords

References

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