Rheological and quality characteristics of thyme (Thymus vulgaris) enriched bread

Abstract

In the present study, the effect of addition of dried thyme at 1, 2, 3 and 4% in wheat flour was examined to prepare functional bread. Addition of thyme significantly increased the water absorption rate and mixing tolerance index of flour. However, dough stability was decreased as the level of supplementation of thyme increased in the flour. Therefore, little modifications were done in baking procedure to prepare thyme bread. Presence of thyme in the formulation had a negative impact on the specific volume of bread. From sensory point of view, 2% level of thyme in the bread was selected as best. Thyme bread was high in total phenolic content and radical scavenging activity. Altogether, our findings indicate that thyme could be added as a functional ingredient in the bakery products.