Effect of Common Dandelion Root on Water Absorption, Rheological Properties of Dough, and Bread Quality

Introduction: The enrichment of mass-consumed food products with macro- and micronutrients is becoming an urgent area of research in the food industry. Among the variety of available raw materials for food enrichment, special attention is paid to plant raw materials containing a wide range of food and biologically active substances.

Purpose: To study the possibility of producing bakery products from wheat flour of the first grade using dandelion root.

Materials and Methods: Wheat flour of the first grade and dandelion root were selected as the objects of research. Generally accepted standard methods were used during the experiments. Dandelion root powder was introduced instead of wheat flour of the first grade in concentrations of 1, 2 and 3%. Bakery products were prepared using a straightforward dough procedure.

Results: Dandelion root powder, compared with wheat flour of the first grade, contained 3.8 times more fiber and 18 times more total ash. The addition of the studied additive to flour increased the gluten deformation index by an average of 3.6% compared with the control and reduced the water absorption of flour by 0.5-0.8%. Dandelion root powder had an effect on the organoleptic characteristics of the finished product: the color of the bread crust varied from light golden to light gray, the taste and smell had characteristic features of the additive. The addition of the additive led to a decrease in the brightness parameter, an increase in the red hue index and a decrease in the yellow hue index. The experimental products had the correct shape, without explosions and cracks, elastic crumb with thin-walled and uniform porosity. When the additive was added, the porosity index increased by 0.8-3.1%, and the specific volume increased by 10.4–11.8% relative to the control.

Conclusion: Based on research, it is possible to produce bakery products using dandelion root powder in a concentration of no more than 2% instead of flour. This concentration makes it possible to obtain finished products with acceptable taste qualities and improved physico-chemical parameters. 

1. Vasilyev, A. S., Chumakova, E. N., & Farinyuk, Yu. T. (2019). The formation of wheat bread quality indicators by adding jerusalem artichoke powder. The Bulletin of KrasGAU, 5 (146), 174-181. (In Russ)

2. Gumerov, T. Yu., Usmanova, A. R. Mingaleeva, Z. Sh., & Tarasova, E. Yu. (2022). Study of safety indicators of the cereal product «cereal bar». Food systems, 5 (1), 14-22. https://doi.org/10.21323/2618-9771-2022-5-1-14-22. (In Russ)

3. Dyakova, N.A., Myndra, A.A., Shushunova, T.G., & Velikanova L.A. (2016). Taraxacum officinale is the perspective source of inulin. Agricultural Journal, 1 (9), 388-391. (In Russ)

4. Evstafev, S. N., & Tiguntseva, N. P. (2014). Biologically active substances of dandelion Taraxacum officinale Wigg. (Review). Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya, 1 (6), 18-29. (In Russ)

5. Kaishev, V. G, Lukin N. D., Seregin S. N., & Kornienko A. V. (2018). Inulin market in Russia: possibilities of raw materials base development and necessary resources for creation of modern domestic production. Food Industry, (5), 8-17. (In Russ)

6. Koryachkina, S.YA., & Sajinа, V.N. (2013). Improving technology of bagels. Technology and merchandising of the innovative foodstuff, (2), 33-36. (In Russ)

7. Maslov, A. V., Мingaleeva, Z. Sh., Yamashev T. A., & Starovoitova, O. V. (2023). The effect of the complex additive on the color of wheat and rye-wheat bread. News of universities. Food Technology, 4(393), 45-51. https://doi.org/10.26297/0579-3009.2023.4.8. (In Russ)

8. Orobinskaya, V. N. (2016). The use of inulin-containing plants as a source of biologically active compounds of antioxidant activity. Modern Science and Innovations, (2), 87-94. (In Russ)

9. Tertychnaya, T. N., Mazhulina, I. V., & Yakovleva, S. F. (2020). New recipes for diabetic gingerbread. Current Biotechnology, (3), 17-19. (In Russ)

10. Tiguntseva, N. P., & Evstafev, S. N. (2012). Low-molecular water-soluble compounds of the dandelion medicinal Taraxacum officinale Wigg. Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya, 2 (3), 27-29.

11. Akhtar, U., Wankhade, A. M., Vyas, J. V., & Paithankar, V. V. (2023). A review on: Phytoconstituents, traditional and medicinal uses of Taraxacum offinale (Dandelion). Research Journal of Pharmacognosy and Phytochemistry, 15 (2), 139-144.

12. Cacak-Pietrzak, G., Dziki, D., Gawlik-Dziki, U., Sułek, A., Kalisz, S., & Sujka, K. (2021). Effect of the addition of dried dandelion roots (Taraxacum officinale FH Wigg.) on wheat dough and bread properties. Molecules, 26 (24), 7564.

13. Fan, M., Zhang, X., Song, H., & Zhang, Y. (2023). Dandelion (Taraxacum Genus): A review of chemical constituents and pharmacological effects. Molecules, 28 (13), 5022.

14. Kania-Dobrowolska, M., & Baraniak, J. (2022). Dandelion (Taraxacum officinale L.) as a source of biologically active compounds supporting the therapy of co-existing diseases in metabolic syndrome. Foods, 11(18), 2858.

15. Korbášová, M., Tomenendálová, J., & Chloupek, J. (2022). Anti-tumour effect of combinations of three acids isolated from Taraxacum officinale. Acta Veterinaria Brno, 91 (1), 77-85.

16. Li, J., Luo, J., Chai, Y., Guo, Y., Tianzhi, Y., & Bao, Y. (2021). Hypoglycemic effect of Taraxacum officinale root extract and its synergism with Radix Astragali extract. Food Science & Nutrition, 9 (4), 2075-2085.

17. Liu, Y., Leng, Y., Xiao, S., Zhang, Y., Ding, W., Ding, B., ... & Fu, Y. (2022). Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products. Lwt, 159, 113225.

18. Maslov, A. V., Mingaleeva, Z. S., Yamashev, T. A., & Starovoitova, O. V. (2023). Effects of a plant-based additive on the properties of flour and dough during fermentation. Food processing: techniques and technology, 53 (2), 347-356. https://doi.org/10.21603/2074-9414-2023-2-2439.

19. Paura, B., & Di Marzio, P. (2022). Making a Virtue of Necessity: The Use of Wild Edible Plant Species (Also Toxic) in Bread Making in Times of Famine According to Giovanni Targioni Tozzetti (1766). Biology, 11 (2), 285.

20. Rao, M., Gao, C., Xu, L., Jiang, L., Zhu, J., Chen, G., ... & Xu, Y. (2019). Effect of inulin‐type carbohydrates on insulin resistance in patients with type 2 diabetes and obesity: a systematic review and meta‐analysis. Journal of diabetes research, (1), 5101423.

21. Savych, A., Bilyk, O., Vaschuk, V., & Humeniuk, I. (2021). Analysis of inulin and fructans in Taraxacum officinale L. roots as the main inulin-containing component of antidiabetic herbal mixture. Pharmacia 68 (3), 0428-0296.

22. Sharma, M., Pal, P., Pottoo, F., & Kumar, S. (2023). Mechanistic Role of Methanolic Extract of Taraxacum officinale Roots as Cardioprotective Against Ischemia–Reperfusion Injury-Induced Myocardial Infarction in Rats. Applied Biochemistry and Biotechnology, 195 (5), 3384-3405.

23. Türkmen, B. M., Teyin, G., Lokman, U., & Memis Kocaman, E. (2023). Functional effects of dandelion (taraxacum officinale) and its use in the traditional cuisines. Journal of Culinary Science & Technology, 1-22.

24. Ungureanu-Iuga, M., Atudorei, D., Codină, G. G., & Mironeasa, S. (2021). Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil. Applied Sciences, 11 (24), 11706.

25. Vartolomei, N., & Turtoi, M. (2021). The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics. Applied Sciences, 11 (24), 12035.

26. Vural, A. (2024). Trace element accumulation behavior, ability, and propensity of Taraxacum officinale FH Wigg (Dandelion). Environmental Science and Pollution Research, 31(11), 16667-16684.

27. Wu, J. (2021). Antibacterial activity of Taraxacum officinale against foodborne pathogens. Pakistan J. Zool, 54, 1-8.

28. Xu, J., Li, Y., Zhao, Y., Wang, D., & Wang, W. (2021). Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. Journal of Functional Foods, 80, 104434.

29. Yang, Y., Zhang, C., Ma, C. M., Hu, L. S., Bian, X., Wang, B., & Zhang, N. (2024). Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties. International Journal of Food Science & Technology, 59 (1), 251-264.

30. Zhang, A. (2020). Effect of wheat flour with different quality in the process of making flour products. International Journal of Metrology and Quality Engineering, 11, 6.

31. Zheng, Y., Lei, L., Liang, S., Ai, J., Deng, X., Li, Y. Q., ... & Ren, Y. S. (2022). Protective effect of fresh/dry dandelion extracts on APAP-overdose-induced acute liver injury. Chinese journal of integrative medicine, 28 (8), 683-692.