Sensory and chemical profiles of bread derived from the novel semi- and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

Abstract

Background

Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat-derived food products include the use of semi- or wholegrain flour, old genotypes, and enrichment through fortification. Limited studies exist on biofortifying staples with neglected and underutilized species. The innovative approach of the present study was to combine all aforementioned strategies, which involved the enrichment of semi-wholegrain and wholegrain bakery products derived from an organically cultivated mix of five T. aestivum soft wheat landraces (Andriolo and Gentil Rosso) and old varieties (Frassineto, Inallettabile, and Verna) with Urtica dioica L. (stinging nettle [SN]), also cultivated under sustainable management.

Results

The organoleptic assessment showed that the enrichment of semi-wholegrain and wholegrain traditional Italian bakery products with 3% SN was appreciated for the first time by free tasters representing the “health conscious” sector of the population. Moreover, the functional component content (fiber, polyphenols, flavonoids, and antiradical activity) significantly exceeded that reported previously for refined flour.

Conclusion

Consumer acceptance of SN-enriched wholegrain bakery products shows potential to meet the increased demand for fortified products, with the raw ingredients suited for cultivation under environmentally sustainable management practices.