Abstract
Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, texture and water behaviour. The substitution influenced the ash, fat and protein content causing an increase in the content of each of the analysed macronutrients. The crumb colour components (CIE L*a*b*) were shifted toward red while the saturation of yellow decreased. Texture analysis showed that the hardness and chewiness of crumb with oilcakes increased as well as springiness decreased. It was found that flour substitution with oilcakes limited significantly water transport and also influenced the molecular dynamics of water in the bread crumb. 1H NMR measurement results of relaxation times demonstrated that the free water in relation to the bound water in the examined systems depended on the amount of the flour replaced by the oilcake, as well as on the botanical origin of the oilcakes.
Highlights
Bread is one of the most popular cereal food products in the world
The results showed that the oilcakes are a good source of dietary fibre and are consistent with the literature data
Consuming an adequate amount of dietary fibre has documented health benefits, e.g. 10 g of fibre daily reduces the overall mortality caused by various diseases by 11% [43], for total dietary fibre intake indicate a reduction in cardiovascular disease events between 7 and 9% for each 7 g daily increment consumed [44, 45]
Summary
Bread is one of the most popular cereal food products in the world. Fruits like raspberries and strawberries are small have fleshy consistency. These fruits are so popular in Europe and all over the world because of the taste. Raspberries and strawberries are perceived by consumers as healthy due to the rich composition of vitamins and minerals contained in them. They contain minerals such as: Cu, I, Fe, Mg, K and Mn and vitamins (K, C and B), folic acid, fatty acids, polyphenols [7]
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