The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality

Nahed Fakhfakh, Hamida Jdir, Mourad Jridi, Mostafa Rateb, Lassaad Belbahri, M. A. Ayadi, Moncef Nasri, Nacim Zouari

Research output: Contribution to journalArticle

5 Citations (Scopus)


The effects of M. aegyptiaca leaves supplementation (1, 2, 3 and 5%) in wheat bread formulation were examined in order to obtain an antioxidant-enriched product. Mallow powder contained relatively high levels of dietary fiber and flavonoids. LC-HRESIMS analysis of the mallow ethanolic extract allowed the identification of 7 flavonoids, 6 terpenoids and 3 fatty acids. The (P/L) ratio of the dough increased with the increment of mallow powder level, whereas the deformation energy (W) decreased. At the highest substitution level, a reduction in bread specific volume and springiness, and an increase in hardness and chewiness were observed. Rising levels of mallow powder into bread increased flavonoids content and antioxidant capacity, and decreased crust colour parameters (L*, a* and b*). Sensory evaluation showed that mallow supplementation at 3% level remained acceptable. All these data suggest that M. aegyptiaca may be useful as a candidate for improving nutraceutical quality of bread.

Original languageEnglish
Pages (from-to)656-662
JournalLWT- Food Science and Technology
Early online date8 Oct 2016
Publication statusPublished - Jan 2017
Externally publishedYes


  • Malva aegyptiaca
  • Flavonoids
  • Antioxidants
  • Bread
  • Texture
  • Sensory analysis

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