Technological evaluation of breads developed with the addition of Plectranthus amboinicus powder

Plants used in traditional folk medicine are increasingly gaining ground in scientific research, bridging traditional knowledge, innovation, and the development of new bakery products. Plectranthus amboinicus, known as malvarisco, is a medicinal plant rich in bioactive compounds such as thymol and carvacrol, which possess antimicrobial and anti-inflammatory properties, and is widely used to combat respiratory diseases. The present study aimed to develop breads with the addition of varying concentrations of malvarisco powder and to analyze the technological impact of this addition. Formulations were developed with the addition of 5% (PM1), 7.5% (PM2), 10% (PM3), 12.5% ​​(PM4), and 15% (PM5) of malvarisco powder. To evaluate the technological impacts, the following analyses were conducted: assessment of the fermentation process, specific volume, density, expansion index, dough volume generated during fermentation, and analysis of the crumb structure, in addition to Scanning Electron Microscopy (SEM) and confocal microscopy. The results from monitoring the fermentation process showed that PM1 yielded the best results, achieving the highest specific volume (2.47^a±0.12 mL/g) among the samples analyzed, while sample PM5 showed the lowest value (1.80^e±0.05 mL/g). This value, along with the others obtained for each sample, demonstrates the impact of adding a non-gluten-forming flour to bread dough; this dilutes the proteins within the gluten network, with the extent of the damage increasing in proportion to the amount added. These findings were corroborated when the samples were subjected to SEM (scanning electron microscopy) analysis, which revealed, in the resulting micrographs, fissures caused by the malvarisco powder. Confocal microscopy has demonstrated how the composition of marshmallow plant, specifically its fiber and mineral content, weakens the gluten network, while also causing the formation of fissures, with the extent of this effect increasing alongside the amount added. Fermentation capacity is a parameter of significant importance in baking, as the soft texture, shape, and number of air cells (alveoli) are directly impacted by the degree of damage to the gluten network. Based on the results, it can be concluded that it is possible to formulate bread with the addition of Plectranthus amboinicus powder and analyze its technological quality throughout the fermentation process; however, a higher concentration of this powder leads to greater technological damage to the gluten network structure. Nevertheless, it remained possible to produce bread with the desired technological quality. Beyond the technological implications, this work contributes to the United Nations (UN) Sustainable Development Goals (SDGs 3, 8, 9, and 12).