Bread Samples Research Articles

Impact of Functional Supplement Based on Cornelian Cherry (Cornus mas L.) Juice in Sourdough Bread Making: Evaluation of Nutritional and Quality Aspects

The production of functional bread has been of great interest lately to the Food Industry. Regarding this, the enrichment of bread with natural raw materials rich in phenolic antioxidants, such as fruits, has become a new trend. Likewise, the aim of the current study was to evaluate novel supplements based on freeze-dried Cornelian cherry juice, both unfermented and fermented by probiotic L. plantarum ATCC 14917, in sourdough bread production. The outcome showed that the fermented supplement led to sourdough bread with elevated nutritional features in terms of its total phenolic content (99.5 mg GAE/100 g) and antioxidant activity (213 mg TE/100 g for ABTS and 4.7 μmol TE/g for DPPH), as well as a reduction in phytic acid (93.3%) compared with all the other bread samples. In addition, the same sample contained higher amounts of lactic (2.91 g/Kg bread) and acetic acid (1.23 g/Kg), as well as formic (0.11 g/Kg), n-valeric (0.12 g/Kg) and caproic (0.05 g/Kg) acids compared with all the other samples, leading to a higher preservation time (13 days) regarding rope and mold spoilage. All breads exhibited the same sensorial characteristics, proving that the supplement did not affect bread quality. This outcome is very interesting since powdered supplements have recently been endorsed in the bread industry for enabling nutritional and technological improvements.

Cu2-xSe@Bi2MoO6 nanozyme-based immunoassay for the colorimetric detection of walnut allergen in foods.

Cu2-xSe@Bi2MoO6 nanozyme-based immunoassay for the colorimetric detection of walnut allergen in foods.

Influence of chitosan-capped quercetin nanoparticles on chitosan/poly(vinyl) alcohol multifunctional films: A sustainable approach for bread preservation.

Influence of chitosan-capped quercetin nanoparticles on chitosan/poly(vinyl) alcohol multifunctional films: A sustainable approach for bread preservation.

Effect of Cassava Flour and Ginger Powder Addition on Physicochemical and Antioxidant Properties of Bread

This study explored the enhancement of antioxidant properties in bread by incorporating ginger powder while reducing wheat flour utilisation through partial replacement with cassava flour, addressing the issue that bread produced from refined wheat flour is low in antioxidants due to the removal of the aleurone layer during processing. The study investigated the effect of cassava flour and ginger powder addition on physicochemical properties (moisture content, water activity, firmness, crumb structure, density, volume, specific volume, and colour), antioxidant capacity (AC) using Ferric reducing antioxidant potential (FRAP), and total phenolic content (TPC) (by using the Folin Ciocalteu method) of bread. Seven bread samples were produced using the Chorleywood method (220 ± 1 °C at 25 min) using cassava flour (10 and 40%) only and with the combination of ginger powder (1 and 3%). The volume, specific volume, and firmness of the bread with 10% cassava flour and ginger powder were similar to the control (100% wheat flour). Breads containing 40% cassava flour had reduced volume and specific volume and increased firmness and density. The TPC and AC increased significantly (p < 0.05) with ginger powder addition. The study showed that 10% cassava flour and 3% ginger powder could be added to bread formulations to improve their phenolic content and antioxidant capacity without significantly affecting their quality.

Влияние корнеплодов Raphanus sativus L. var. sativus на качественные характеристики хлебобулочных изделий

The nutritional value of bread can be increased by adding plant ingredients. The radish (Raphanus sativus L. var. sativus) is a root plant with valuable physiologically active compounds, e.g., glucosinolates, phenolics, etc. However, its bitter-spicy taste makes it commercially unpopular. The article describes a new technology of using byproducts of radish processing in wheat bread. The research relied on standard methods and featured dough and bread samples with 5, 10, and 15% crushed and puree radish. The bread was stored in plastic bags at 20 ± 2 ºC and a relative air humidity of ≤ 85%. The rheological characteristics of dough and breadcrumb were tested in texture analyzer Structurometer ST-2 (Russia). The sensory assessment involved a 5-point scale developed by the Research Institute of Bread Baking. A dispersion analysis (SNEDECOR) revealed the effect of application form, share of radish, and storage time on the sensory and physicochemical indicators of the finished product. Radish reduced the elasticity and extensibility of dough but increased its resilience and acidity. The dough samples with radish puree had better a rheological profile and higher acidity than the samples with crushed radish. In addition, radish reduced the dough fermentation time by 28 min. The resulting bread demonstrated specific sensory properties but acceptable physicochemical, rheological, and microbiological parameters. Radish fiber increased the nutritional value of the finished product by 1.7 times. The shelf life was 72 h for the bread samples with ≤ 10% radish and 48 h for the samples with ≤ 15% radish. The new bread with R. sativus L. var. sativus might interest gourmet customers that look for new products with non-trivial sensory properties and enhanced nutritional value. The research expanded the knowledge about non-traditional plant ingredients in functional bakery.

Application of Rice Husk-Derived SBA-15 Bifunctionalized with C18 and Sulfonic Groups for Solid-Phase Extraction of Tropane, Pyrrolizidine, and Opium Alkaloids in Gluten-Free Bread.

Rice husk (RH), a globally abundant agri-food waste, presents a promising renewable silicon source for producing SBA-15 mesoporous silica-based materials. This study aimed to synthesize and bifunctionalize SBA-15 using RH as a silica precursor, incorporating sulfonic and octadecyl groups to create a mixed-mode sorbent, RH-SBA-15-SO3H-C18, with reversed-phase and cation exchange properties. The material's structure and properties were characterized using advanced techniques, including X-ray diffraction, infrared spectroscopy, N2 adsorption-desorption isotherms, nuclear magnetic resonance, and electron microscopy. These analyses confirmed an ordered mesoporous structure with a high specific surface area of 238 m2/g, pore volume of 0.45 cm3/g, pore diameter of 32 Å, and uniform pore distribution, highlighting its exceptional textural qualities. This sorbent was effectively utilized in solid-phase extraction to purify 29 alkaloids from three families-tropane, pyrrolizidine, and opium-followed by an analysis using ultra-high performance liquid chromatography coupled to ion-trap tandem mass spectrometry. The developed analytical method was validated and applied to gluten-free bread samples, revealing tropane and opium alkaloids, some at concentrations exceeding regulatory limits. These findings demonstrate that RH-derived RH-SBA-15-SO3H-C18 is a viable, efficient alternative to commercial sorbents for monitoring natural toxins in food, offering a sustainable solution for repurposing agri-food waste while addressing food safety challenges.

Effect of Kohlrabi Peel Powder as a Dietary Fibre Enrichment on Technological, Nutritional, and Sensory Properties of White Bread

The addition of dietary fibres (DF) obtained from by-products into bread is an attractive way to enhance consumers’ fibre consumption while simultaneously reducing waste from by-products. This study aimed to examine the viability of replacing kohlrabi peel powder (KPP) into white bread at levels ranging from 0% to 12%. The technological and nutritional characteristics of white breads were evaluated, and sensory analysis was conducted. The specific volume values of the samples ranged from 1.486 to 1.861 mL/g. The findings showed that the specific volume of the white bread samples decreased when KPP was used at concentrations higher than 3%. The sample coded N4 (9%) exhibited higher moisture levels in both the crumb and crust, compared to the all bread samples (p˂0.05). The nutritional features of the bread samples varied as follows: ash content ranged from 0.573% to 0.588%, protein from 6.460% to 7.998%, fat from 3.200% to 4.200%, total DF from 0.250% to 3.214%, total carbohydrate content from 51.963% to 69.272%, and energy levels from 211.7 to 324.0 kcal. The sample coded N3 (6%) was approved by the panelists, however the other samples with a greater quantity of KBB were not favored. SEM images showed the gluten structure in the enriched bread samples coded N2, N3 and N4 were constituted by fibrous components that established a more open network. The study’s results indicated that elevated amounts of KPP might enhance the DF content of white bread; however, consumers do not favor higher fibre content in the bread samples. Utilization of 6% KPP could enhance the technological, nutritional, and sensory characteristics of white bread.

Eudaimonia in Sourdough: Understanding Well-Being in the Sensory Experiences of Artisanal Activities

Abstract The well-being effects of artisanal food production activities remain understudied despite growing interest in the relation between well-being and food. A study was therefore designed to investigate the impact of taking part in a sourdough bread-making workshop on mood status, the hypothesis being that the rich multisensory stimulation involved might contribute positively to enhancing participants’ emotional states. A total of three sourdough making workshops (N = 52 participants) were conducted in Berlin, each lasting 2–2.5 h. The participants mixed ingredients, kneaded and shaped the dough, and tasted freshly-baked bread samples. Mood assessments were collected at four time points during the course of each workshop. The results demonstrated significant improvements in several self-reported mood states measures, including increased relaxation, reduced stress and nervousness, and an enhanced feeling of being connected to nature. The multisensory experiences of the sourdough making process, particularly the olfactory, auditory, and visual aspects, were identified as key contributors to these effects. More specifically, the aroma from sourdough ingredients, the sound of mixing, and the sight of sourdough slices were found to be especially effective in inducing positive emotional states. The results of this study therefore contribute new empirical evidence supporting the potential of artisanal bread making as a eudaimonic activity, offering insights into the relationship between sensory-rich food preparation and psychological well-being. These findings have implications for understanding the therapeutic potential of culinary activities in promoting positive mental health outcomes.

Effect of Fermented Plantain Flour Inclusion on the Glycemic Response, Nutritional Composition and Anti-Inflammatory Properties of Wheat Bread

Bread is a staple food worldwide, but the increasing prevalence of gluten-related disorders and the need for nutritious alternatives have led to exploring composite flours in bread production. This study investigated the effects of incorporating fermented plantain flour into wheat bread on its nutritional composition, anti-inflammatory properties, glycemic response, and sensory characteristics. Composite bread samples were analyzed for proximate composition, amino acid profile, anti-inflammatory activities (protein denaturation, membrane stabilization, and enzyme inhibition), glycemic index, and sensory attributes. Results showed that 30% plantain flour substitution (ZOM3) significantly enhanced the nutritional profile, with increased protein (23.16%), fiber (3.51%), and improved amino acid composition. This formulation demonstrated superior anti-inflammatory properties, with protein denaturation inhibition (IC50 ~26 μg/ml) comparable to diclofenac, and showed remarkable anti-lipoxygenase (IC50 16.01 μg/ml) and anti-cyclooxygenase (IC50 19.20 μg/ml) activities. The glycemic load was significantly reduced in ZOM3 (25.1) compared to the control (51.26). Sensory evaluation revealed high acceptability scores (8.12-8.67) for all composite bread formulations. These findings suggest that fermented plantain flour can be successfully incorporated into wheat bread up to 30% substitution level, creating a functional food product with enhanced nutritional value, improved health-promoting properties, and acceptable sensory characteristics.

Quality Evaluation of Composite Flour and Bread Made from Wheat and Orange-fleshed Sweet Potato Supplemented with Cricket Powder

Aim: This study evaluated the effect of orange-fleshed sweet potato (OFSP) flour and edible cricket powder on wheat-based bread's chemical, functional, physical, and sensory quality. Study Design: Three flour blends were formulated and denoted as Samples B to D. Sample A was the control with 100% wheat flour. At the same time, samples B to D had orange-fleshed sweet potato flour added in increasing order of 5 to 25 % and cricket powder at a constant level of 5 %. Place and Duration of Study: Department of Chemistry, Center for Food Technology and Research, Benue State University, Makurdi, between July 2022 and October 2023. Methodology: We made three blend formulations using different constituents of wheat flour, cricket powder, and orange-fleshed sweet potato flour. This was followed by an evaluation of the chemical, functional, physical, and sensory qualities of the blend formulations. Results: The proximate composition of the flour blends and bread samples showed that crude protein, fat, crude fibre, and ash increased significantly (p≤0.05) with values from 8.13 % to 16.84, 2.56 to 3.77 %, 0.64–2.03 %, 4.47 to 6.40 % and 12.62–19.53 %; 6.02–8.62 %; 6.02–7.97%; 5.02–6.03 % respectively. While the moisture content of the flour blends and bread samples was not significantly (p≤0.05) different, the carbohydrate content decreased significantly (p<0.05) with values from 78.76 to 65.89 % and 51.72–64.40% respectively. Higher levels of amino acids were observed in the bread samples made from composite flours. Vitamin A, B6, and B12 values ranged from 0.01-0.05 mg/100 g, 0.16-0.48 mg/100g, and 0.25–0.76 mg/100 g respectively. The result showed a low level of anti-nutrients in the bread samples compared to the flour blends. Results of the sensory properties showed that the 100 % wheat bread recorded the highest scores in all the parameters. Conclusion: The bread produced from composite flour had a favorable comparison with the control bread in terms of physical and sensory attributes.

QUALITY EVALUATION OF BREAD MADE FROM SWEET POTATOES AND WHEAT COMPOSITE FLOUR

Sweet potato is a source of protein and energy in the human diet. To increase its industrial application, sweet potato flour (SPF) has been produced for use in bakery products. The effect of inclusion of SPF in bread making at different wheat-potato blend ratios was studied. SPF was produced by washing, peeling, blanching, cutting, drying and milling (in that order) of the freshly harvested potato roots. Bread samples were produced from the blend of SPF and wheat flour at the following ratios: 5:95, 10:90, 15:85 and 20:80 respectively with bread from 100% wheat serving as control. Proximate analysis, anti-nutrient analysis and sensory evaluation were carried out on the bread samples while the wet gluten content and water absorption capacity was carried out on the flour sample. The result of the proximate composition showed that, as SPF percentage increased, moisture, protein, fat and fibre of bread increased while ash and carbohydrate decreased. Wet gluten decreased and water absorption capacity increased as the SPF increased with values ranging from 20.11 - 10.00g/100g and 50.65 - 80.65ml/100g respectively. The phytate, tannins and phenolic content were at the range of 0.10 - 0.27mg/g, 0.09 - 0.28mg/g, and 0.27 - 0.31mg/100g respectively. For sensory evaluation, though the control sample was the most preferred, no panellist showed a dislike for any attribute evaluated in the substituted samples. Hence, SPF could be used to substitute up to 20% of wheat flour in bread making without adversely affecting the quality or acceptance of the bread.

Development of Bread from Different Protein Isolates, Sweet potatoes (Lam Ipomea batata) and Wheat Flour Blends

Bread is a universally accepted and convenient food produced majorly from wheat flour. However, Nigeria faces a challenge in wheat production, relying heavily on imports thereby incurring a substantial annual expenditure in foreign exchange. Efforts have been made to promote the use of different composite flours from locally grown crops to substitute wheat flour for bread production. This study investigated the potential of developing nutritious and healthy bread from blends of wheat (W), Orange fleshed sweet potato (OSFP), Cream fleshed sweet potato (CSFP), Soy protein isolate (SI) and Whey isolate (WI). Freshly harvested OSFP and CFSP were procured locally. D-Optimal mixture design of design expert software was used to obtain the optimum blending ratios of wheat flour (75%): sweet potato(25%) and thereafter the protein isolates SI and WI were added in three different proportions (2%, 4% and 6%) the control was made with wheat: sweet potato (75%: 25%) without protein isolate. The flour blend were used to bake bread. The ash, protein, fat and carbohydrate contents of the flour blends ranged from 1.63 to 1.77%, 8.56 to 8.83%, 1.53 to 1.62%, and 65.03 to 74.03%, respectively while the ash, protein, fat and carbohydrate contents of the bread ranged from 1.54 to 1.80%, 14.80 to 27.49% and 3.04 to 3.62%, 41.59 to 54.14% respectively.. The penetrometer readings indicated values ranging from 1.53 to 2.63 10th mm and 136.66 to 243.67 10th mm, respectively. The specific volume, oven spring and loaf weight of the bread samples ranged from 1.68 to 3.50cm3/g, 0.30 to 1.50cm and 137.13 to 159.63g respectively. The sensory evaluation result indicated that the value obtained for the overall acceptability ranged from 7.34 and 8.75. Bread samples with 4% protein isolate were recommended to be relatively more acceptable. In conclusion, the adding of protein isolates to the blend of wheat and sweet potato has increased the protein content also produced bread with acceptable sensory properties. This can be recommended for bakers in utilizing OFSP/CFSP to substitute wheat in bread making. This will minimize cost and maximize profit in bread making.

Properties of Instant Sourdough from Papaya (Carica papaya L.) Natural Starter and Its Effect on Bread Characteristics

Sourdough is made from water and wheat flour, fermented by lactic acid bacteria and yeast. Papaya can serve as a natural starter for producing sourdough. This study aims to assess the impact of drying on pH levels, total titratable acidity (% TTA), the viability of lactic acid bacteria (LAB), yeast viability, specific volume, and the texture profile of gluten and gluten-free bread. Three types of starters were used: P (fermented water from papaya and flour), G (fermented water from papaya, sugar, and flour), and W (mineral water and flour) to make type I sourdough (before drying). Type III sourdough (dried) was obtained using spray drying (S), cabinet drying (C), and freeze-drying (F). The pH, %TTA, LAB, and yeast viability were measured, while the specific volume and texture profiles of the breads were evaluated. Spray drying significantly affected the pH of the A sample and LAB viability in the W and G samples. Cabinet drying significantly affected the %TTA and yeast viability in the G sample. Freeze-drying significantly affected the LAB and yeast viability in the W and G samples, as well as yeast viability and %TTA in the P sample. Instant sourdough can be produced using spray, cabinet, or freeze drying and is suitable for making both gluten-containing and gluten-free bread. Variations in starter type and drying methods influence the bread's physical characteristics, including specific volume and texture profile. The drying methods significantly affected hardness, gumminess, chewiness, cohesiveness, springiness index, and resilience in both gluten-containing and gluten-free bread samples.

Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)

Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)

Evaluation of nutrients, antioxidants and sensory characteristics of optimized wheat-orange-fleshed sweet potato and pumpkin composite bread and storage stability in three packaging materials

This study evaluated the nutrients, antioxidants, physical and sensory properties of three optimized composite bread products formulated from wheat flour (WF), orange-fleshed sweet potato (OFSP) and pumpkin flour (PK). The optimized bread formulations were: WF-OFSP (70.6% WF and 29.4% OFSP, baked at 180 °C for 15 min); WF-PK (85% WF and 15% PK, baked at 180 °C for 20 min); and WF-OFSP-PK (78.5% WF, 11.5% OFSP, and 10.0% PK, baked at 160 °C for 20 min). Bread made from 100% wheat flour was used as control. Moreover, the study assessed the influence of three packaging materials, namely single-layer polyethylene (SLPE), low-density polyethylene (LDPE), and high-density polyethylene (HDPE) on bread quality and shelf life during storage at room temperature. The optimized composite bread exhibited significantly (p < 0.05) higher moisture, crude fibre, and ash contents but lower crude protein than the control bread. While carotenoids were not detected in the control bread, the levels in the composite bread ranged from 2.46 to 5.20 mg/100 g dry basis (d.b.). Moreover, total phenolic and flavonoid contents in the optimized composite bread were 3.0–4.8 folds and 4.3–7.2 folds higher, respectively, compared to the control. Additionally, the composite bread demonstrated superior DPPH radical scavenging activity and ferric-reducing antioxidant power than the control. The total carotene content of the optimized composite bread decreased by 19.6–31.5% during baking and 3.2–7.5% during storage. All packaging types used reduced moisture loss and improved total carotene stability in all bread samples compared with unpackaged bread, with no significant (p > 0.05) difference between packaging materials. The optimized composite bread had a microbial shelf life of 3 days. The composite bread had a higher preference for colour, aroma and sweetness but a lower preference for texture than the control. Nevertheless, the composite bread and control had comparable overall acceptability (liked very much). The production and consumption of these nutritionally and bioactive compounds riched composite bread products could help improve food security, nutrition and health.

Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making.

The utilization of food industry by-products represents a significant opportunity for developing functional foods. This study investigated the incorporation of Cucurbita maxima Plomo peel powder (PS) into wheat bread formulations to assess its potential as a valuable ingredient for bread-making. PS was incorporated into wheat flour at 1%, 10%, and 20% levels. The dough's rheological properties were analyzed using Mixolab. Bread samples were evaluated for physical characteristics (volume, texture, colour), antioxidant properties (DPPH, ABTS, FRAP), and reducing sugar content. Analyses were performed on day 0 and after 7 days of storage. PS incorporation significantly modified dough rheology, with increased development time and enhanced protein stability. Bread volume decreased progressively with PS addition (from 195.5 cm3 to 109.8 cm3 at 20% PS). However, antioxidant activity increased substantially, particularly in the crust, with ABTS values rising from 2.37 to 10.08 TE μM/g DM in water extracts. Total phenolic content and reducing sugars showed significant increases across all PS concentrations. Storage studies revealed stable antioxidant properties but progressive textural changes, with hardness increasing from 6.83 N to 108.8 N at 20% PS after 7 days. While PS incorporation affects bread's physical properties, the significant enhancement in antioxidant activity and phenolic content suggests its potential as a functional ingredient. The optimal incorporation level should balance technological properties with nutritional benefits.

Caralluma-enhanced bread: A novel approach to combat advanced glycation end products and metabolic syndrome-related enzymes

Wheat bread is a commonly consumed bakery item known for its high energy content. Nevertheless, bread produced from refined flour may lack in nutritional quality. To boost the nutritional profile of bread, various cereals, legumes, and medicinal herbs have been blended with wheat flour. This research aims to evaluate the overall polyphenol content (TPs), antioxidant potential, antiglycation characteristics, inhibition of enzymes linked to metabolic syndrome (such as α-amylase, α-glucosidase, and pancreatic lipase), and the sensory appeal of bread enhanced with caralluma extract powder (CEP). Different proportions of CEP (2%, 4%, and 6%) were substituted for wheat flour to create composite bread. The bread was prepared following a standard recipe, dried, and stored for subsequent analysis. TPs were quantified using the Folin-Ciocalteu method, and antioxidant potential was gauged by measuring its ability to scavenge ABTS and DPPH radicals. The Bovine Serum Albumin-Glucose (BSA-Glu) assay was used to ascertain the impact on antiglycation. Additionally, in vitro examinations were conducted to measure the inhibitory effect of CEP-enriched bread on alpha-amylase, alpha-glucosidase, and pancreatic lipase. To determine the palatability of the bread samples among consumers, a 9-point hedonic scale was used for the evaluation. Statistical analysis involved ANOVA (One-way analysis of variance) followed by the LSD post-test to compare and analyze the outcomes of bread with different CEP levels against the control bread. Bread containing 2%, 4%, and 6% CEP showed significantly higher levels of TPs (147.15 mg GAE/100g) and antioxidant capacity (ABTS 132.81 µmol TE/100g, DPPH 172.36 µmol TE/100g) compared to the control bread. CEP-enriched bread also exhibited significantly stronger inhibitory effects (p&lt;0.05) against the formation of advanced glycation end products (20.46%-32.24%) compared to the control (10.18%). Inhibitory effects on metabolic enzymes—α-amylase (6.26%-17.24%), α-glucosidase (10.26%-22.24%), and pancreatic lipase (8.26%-19.24%)—increased significantly with higher levels of CEP in the bread. Sensory analysis indicated that all CEP-incorporated bread samples received an acceptable score (≥ 6), suggesting their palatability. In conclusion, bread enriched with CEP displayed significantly improved phytochemical properties at all incorporation levels, as well as substantial inhibition of advanced glycation end products and metabolic syndrome-related enzymes. Further research should investigate the effects of maximum CEP incorporation in bread.

ФОРМУВАННЯ ЯКОСТІ ХЛІБА ПШЕНИЧНОГО, ЗБАГАЧЕНОГО БОРОШНОМ КУНЖУТУ

The work is devoted to the study of the possibility of using sesame flour as a functional additive to the recipe composition of wheat bread. Based on the results of the study of organoleptic and physicochemical indicators of wheat bread samples containing 5, 10 and 15 % (wt.) of sesame flour, it is shown that replacing wheat flour with sesame flour improves the surface condition, the color of the crust and crumb, its porosity, elasticity, taste and aroma. The optimal mass fraction of the studied additive to the recipe composition of wheat bread was established, which is 10 % (wt.). Such a sample showed better overall acceptability compared to others, as well as to a sample of a standard product in the combined evaluation pattern test. It was found that the addition of sesame flour increases the acidity of wheat bread compared to the control sample by 0.6–0.8 degrees, which is probably due to the presence of a significant amount of unsaturated fatty acids in sesame. In order to assess the state and behavior of the dough during kneading, to determine its extensibility, elasticity and resilience, rheological studies were conducted - to establish the dependence of the viscosity of dough samples on the shear rate. It was shown that the most unstable is the dough sample based on wheat flour, which contains 5.0 % (wt.) sesame flour. The destroyed structure of such a dough sample is restored slowly and occurs in an incomplete volume. The highest rate of restoration of the dough sample structure is observed for the sample with a sesame flour content of 15 % (wt.). Based on the obtained data and representative studies of organoleptic indicators, wheat bread containing 10% (wt.) sesame flour can be recommended to consumers as a functional food product that allows enriching the body with unsaturated fatty acids, vitamins, minerals, and dietary fiber.

Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread.

Acrylamide formation in bread products poses health concerns, necessitating strategies to reduce its presence while maintaining nutritional value. This study investigated how different concentrations of pumpkin flour (Cucurbita maxima Plomo) and prolonged proofing times affect acrylamide content and bread characteristics. Composite bread samples were prepared with varying pumpkin flour shares (0-20%) to soft wheat flour using two proofing times (60 and 120 min). The study analyzed quality features, crust and crumb color, antioxidant activity, total polyphenolic content, reducing sugars, and acrylamide content of the resulting breads. Extended proofing (120 min) reduced acrylamide levels in the crust from 220 to 150 units in 20% pumpkin flour bread compared to 60 min proofing. Control bread showed the highest specific volume (2.40 ± 0.01 cm3/g) after 2 h of proofing, while 20% pumpkin flour addition decreased it to 1.69 ± 0.02 cm3/g. Initial hardness increased from 6.8 ± 1.5 N in the control to 14.3 ± 1.5 N in 20% pumpkin flour bread after 1-h of proofing. Water activity decreased from 0.966 ± 0.002 in the control to 0.945 ± 0.004 in 20% pumpkin flour samples with 2 h proofing. Optimal results were achieved with 5-10% pumpkin flour substitution combined with two-hour proofing, balancing improved nutritional properties and reduced acrylamide formation while maintaining acceptable bread quality parameters.

ВЛИЯНИЕ ДОЗИРОВКИ ЛЮПИНОВОЙ МУКИ НА ПОКАЗАТЕЛИ КАЧЕСТВА ХЛЕБА ИЗ ПШЕНИЧНОЙ МУКИ ВЫСШЕГО СОРТА

Promising objects for the development of new food products include bread and bakery products, which are products of mass consumption, accessible to all groups of the population. Expanding the range of bread through the production of products with increased nutritional value is a current trend in the food industry, aimed at preventing the development of nutrition-related diseases. The greatest demand among consumers is for bakery products made from premium wheat flour, and one of the most popular food ingredients are processed products of various legumes, including lupine as well. The purpose of research is to study the effect of the dosage of lupine flour on quality indicators and increasing the nutritional value of bread made from premium wheat flour. To conduct research, various mixtures of wheat and lupine flour were selected as raw materials, as well as samples of finished products made from them. A recipe for molded wheat bread with the addition of lupine flour has been developed. It was established that the addition of lupine flour in an amount of 10 to 50 % to the mass of premium wheat flour worsened the quality of bread. It was revealed that the best indicator for the quality of baked goods (specific volume, porosity) is found in bread samples when adding lupine flour in an amount of 2 % by weight of premium wheat flour. At the same time, the specific volume of bread with the addition of 2 % lupine flour was 3.45 cm3/g, and the porosity was 81 %. It was established that the biological value of the protein component of wheat bread with the addition of 2 % lupine flour is 4 % higher compared to the control sample.