Quality Characteristics and Textural Properties of Dough of Pan Bread with Suaeda glauca Powder

This study was conducted to evaluate the quality and sensory tests of bread added with Suaeda glauca powder (0%, 1%, 2%, 3%, 4%). Suaeda glauca powder displayed a dietary fiber content of 2.98% and the macro minerals, they are present in the order of NaKCaMg. The frinograph of the water absorption, and stability increased as the amount of Suaeda glauca powder added increased. The dough stability was comparable to the control for 1% and 2% Suaeda glauca powder, while it decreased significantly for the 4% concentration. Extensibility of the dough decreased with higher concentrations of Suaeda glauca powder, while dough resistance increased. The pH of both the dough and bread decreased with the increasing addition of Suaeda glauca powder. In the case of color, the L value in bread crumb was significantly decreased and the a value and the b value increase as the Suaeda glauca powder addition. Overall, based on comprehensive observations, the optimal concentration for maximizing sensory quality and functional effects is considered to be 2% Suaeda glauca powder. Based on these results, the addition of 2% Suaeda glauca powder was identified as the optimal choice for bread commercialization and it is expected that the findings can be utilized as foundational material for the development of functional bread and demonstrate potential applications in the baking and confectionery industry.