Effects of aqueous cactus (Opuntia ficus-indica (L.) Mill.) cladodes extract on wheat dough and pan bread quality characteristics

The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P < 0.05) impacted the dough's rheological properties as well as the bread-specific volume index. The use of 10% cladodes aqueous extract solutions, however, negatively impacts bread quality. As the cladodes extract increased from 5 to 10%, the L* and b* color values of both crust and crumb were reduced, a* color values of crust significantly increased while decreased for the crumb. Sensory bread preferences formulated with 7.5% extract were assessed as the best, followed by 5% bread, while the lowest preferences were bread formulated with 10% extract. The use of 7.5% of cladodes aqueous extract resulted in the greatest specific volume and extensograph parameters, except the extensibility E; an indication of the significant impacts on bread quality. In particular, the Max height extensograph index was 426 when 7.5% of cladodes aqueous extract solution was used compared to 280 for the control and 396–365 for the 5 and 10% cladodes aqueous extract solutions, respectively. Results suggest the potential use of cladodes aqueous extract solutions as a healthy alternative to chemical additives in bread and baked products.