How Tarragon Powder Improves Bread Dough and Quality

Jenn Hoskins
25th April, 2024

How Tarragon Powder Improves Bread Dough and Quality

Image Source: Natural Science News, 2024

Key Findings

  • In Turkey, adding up to 6% tarragon powder to bread boosts protein, fiber, and antioxidants
  • Tarragon-enriched bread up to 4% improves taste and aroma without altering bread's molecular structure
  • The study suggests a balance between nutritional enhancement and consumer appeal in bread production
Tarragon, a herb renowned for its medicinal properties and culinary use, has recently been spotlighted in the food science community as a potential functional food ingredient. Researchers from the University of Health Sciences in Turkey[1] have explored the feasibility of incorporating tarragon powder into bread, aiming to boost the nutritional profile and health benefits of one of the world's most universally consumed foods. Functional foods, which offer additional health benefits beyond basic nutrition, are gaining traction in the quest to improve diet quality and prevent chronic diseases. Tarragon, with its high antioxidant and phenolic compounds, presents a promising candidate for such enrichment. This study specifically examined how substituting a portion of wheat flour with tarragon powder affects the bread's characteristics. The study found that replacing up to 6% of wheat flour with tarragon powder resulted in bread with significantly higher protein and crude fiber content. These results are encouraging, as increased protein can contribute to satiety and muscle maintenance, while fiber is essential for digestive health. The tarragon-enriched bread also showed a notable increase in antioxidant activity, which is associated with combating oxidative stress, a factor in many chronic diseases. In terms of bread quality, the addition of tarragon powder impacted the dough's rheological properties, which are measures of how the dough deforms and flows. These properties are crucial for bread production, as they influence the final product's texture and appearance. The researchers observed that the bread's color and texture were affected by the tarragon addition, but the sensory qualities—such as taste and aroma—were improved when up to 4% tarragon powder was used. This suggests that a balance can be struck between enhancing nutritional value and maintaining consumer appeal. Notably, the study also employed Fourier transform infrared (FT-IR) analysis, a technique that provides information about the molecular composition of the samples. The FT-IR analysis revealed no major differences in the absorbance spectra, suggesting that the fundamental molecular structure of the bread was not significantly altered by the addition of tarragon. The findings of this study are supported by previous research on the use of plant-based additives in bread. For instance, a study on the incorporation of mango peel powder[2] demonstrated that it could reduce starch digestion rate and extent, which is beneficial for managing blood sugar levels. Similarly, the addition of orange peel powder[3] was found to improve the rheological properties of dough and bread quality, indicating that fruit byproducts can enhance the nutritional profile of bread without compromising its sensory attributes. Moreover, the antioxidant and antimicrobial properties of tarragon essential oil nanoemulsions[4] align with the recent findings, suggesting that tarragon in various forms can contribute to the preservation and enhancement of food products. The broader applications of tarragon, highlighted in earlier studies[5], such as its use in traditional medicine and its confirmed pharmacological benefits, further underscore its potential as a multifunctional ingredient in the food industry. In conclusion, the study by the University of Health Sciences in Turkey demonstrates that tarragon powder can be a valuable addition to bread, enriching it with protein, fiber, and antioxidants without compromising taste. This research not only expands the possibilities for healthier bread options but also contributes to the sustainable use of herbs like tarragon in functional food development. As consumers continue to seek out foods that support their health and well-being, such innovations in food science are more important than ever.

HerbsNutritionPlant Science


Main Study

1) Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation.

Published 23rd April, 2024

Related Studies

2) Effects of mango peel powder on starch digestion and quality characteristics of bread.

3) Effects of orange peel powder on rheological properties of wheat dough and bread aging.

4) Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties.

5) Artemisia dracunculus (Tarragon): A Review of Its Traditional Uses, Phytochemistry and Pharmacology.

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