The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread

Physical, sensory and antioxidant properties of wheat bread enriched with sumac flour (SF) with normal and reduced amounts of salt were investigated. SF was added to replace wheat flour at a proportion of 1, 2, 3, 4 and 5 g/100 g. Furthermore, the breads were prepared with normal and reduced amounts of salt (1.5 and 0.5 g/100 g, respectively). The incorporation of SF led to a decrease in bread volume and an increase in crumb hardness, especially...