Bread quality characteristics as influenced by the addition of tomato seed flour

Silvia MIRONEASA, Georgiana Gabriela CODINA, Mircea Adrian OROIAN


The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality.


bread quality, principal component analysis, texture, tomato seed flour, wheat flour

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