Powdered African Baobab (Adansonia digitata L.) Fruit as a Functional Component of Gluten-Free Bread

The study examined the impact of powdered African baobab (Adansonia digitata L.) on starch-based dough and gluten-free bread. Starch was partially replaced with baobab powder at 5%, 8%, and 11%. Rheological properties of the dough and bread’s physical and sensory qualities were analysed. The replacement had little effect on dough behaviour, though a slight increase in structural weakening at higher oscillation frequencies was observed. The additive caused a minor decrease in loaf volume but did not affect crumb structure. Baobab enrichment darkened the bread, reducing the whiteness index and increasing the browning index, which improved sensory acceptance of crumb colour. The best-rated sample contained 5% baobab. However, baobab negatively affected texture, increasing hardness and reducing springiness and cohesiveness, with these changes intensifying during storage. The aging process was confirmed by rising enthalpy values of retrograded amylopectin, correlating with increasing crumb hardness. Despite some textural drawbacks, baobab enrichment enhanced the bread’s colour appeal. The study suggests that a 5% baobab addition offers the best balance between improved sensory properties and acceptable texture in gluten-free bread formulations.