Enriched Bread Research Articles

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Most gluten-free products have lower protein content than their counterparts with wheat flour. The addition of exogenous proteins could not only be a good option to compensate for this reduction but also a tool to create gluten-free products rich in protein. However, the different water-binding capacities of proteins modify dough rheology, which also affects bread volume. Therefore, this study aimed to analyse the incorporation of a high percentage (30%) of several proteins (rice, pea, egg white and whey protein) in gluten-free breads whose hydration levels were adjusted for each protein to achieve the maximum volume. In this way, the breads with vegetal proteins required a higher amount of water than the breads with animal proteins. Moreover, all enriched breads exhibited lower maximum volume values than control, and the ones with whey protein presented the lowest volumes overall. From these results, the rheological behaviour and characteristics (colour, texture and weight loss) of optimised doughs and breads were measured. The doughs with whey protein presented the highest G′ and G″ values due to their low hydration level, and the ones with egg white protein were very watery. Regarding colour, the addition of protein led to darker crusts, with the ones with whey protein being the darkest. With respect to the control, breads with animal proteins exhibited higher hardness, especially with whey protein, while the ones with vegetal proteins did not present significant differences.

Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

Abstract Recently, the high nutritional value of edible insects attracted the attention of researchers and food industry for their potential use in foods with enhanced nutritional characteristics. In this study cricket (Acheta domesticus) powder was added to wheat flour to obtain bread with enhanced nutritional value. Bread loaves were obtained from doughs produced using different blends of wheat flour and cricket powder added in amounts of 10 or 30% (based on wheat flour) and baker's yeast and/or sourdough. Raw materials, doughs and breads were subjected to technological, microbiological, chemical and sensory analyses. Overall, a negative linear correlation between the amount of added cricket powder and the dough technological parameters was seen. However, compared to control breads produced with the sole wheat flour, breads containing cricket powder showed a higher nutritional profile in terms of fatty acid composition, high protein content and occurrence of essential amino acids. Finally, bread enriched with 10% cricket powder showed a discrete global liking by untrained panelists. Data overall collected highlighted a good suitability of cricket powder for the production of enriched bread. Of note, the presence of spore-forming bacteria in cricket-based bread loaves, thus highlighting potential safety issues to be deepened. Industrial relevance The present study demonstrated that edible insects powder can successfully be included in leavened baked goods to enhance their protein content. The present research also responds to the growing awareness of consumers towards innovative and wholesome leavened goods, proving that edible insects can constitute a novel source of innovative ingredients to be used in bread making.

The effect of Plantago seeds and husk on wheat dough and bread functional properties

The aim of the study was the evaluation of the effect of the Plantago products of different origins and their addition levels on the rheological properties of the wheat dough as well as the technological and nutritional quality of the supplemented wheat bread. Plantago psyllium seeds (PPS), Plantago ovata seeds (POS) and Plantago ovata husk (POH) were incorporated into wheat dough at 4 and 8 g/100 g levels of substitution.Among the tested materials, the POH addition had the greatest contribution to the positive changes namely increasing the dough hydration (by 54.56% at 8 g/100 g contribution), dough development time and dough stability and by reducing dough softening and retrogradation (by 50.76% at 8 g/100 g contribution). The bread enriched with Plantago enriched bread had a significantly higher dietary fibre content, the POH had the greatest impact on its concentration (up to 13.4% at 8 g/100 g contribution). The seeds (PPS and POS), on the other hand, increased the protein content in the studied breads. The analysis of the antioxidant properties of the breads with Plantago additions showed that the PPS addition had the highest potential of increasing the antioxidant activity of the bread.

Nutritional potential and inhibitory activity of bread fortified with green coffee beans against enzymes involved in metabolic syndrome pathogenesis

The nutritional potential and selected enzyme inhibitory properties of wheat bread fortified with coffee beans (1, 2, 3, 4, and 5 g/100 g, B1-B5, respectively) were investigated. Replacement of wheat flour with powdered green coffee beans (GCB) significantly decreased the total protein content only in the case of B4. The characteristic starch parameters such as the total starch content, resistant starch, and starch digestibility did not differ significantly between the control bread (C) and the enriched bread samples. Only potentially bioavailable starch was significantly lower in B4 and B5 (311.84 and 325.34 mg/g d.w., respectively), compared with C (392.67 mg/g d.w.). The bread with GCB was characterized by a higher hydrolysis index and expected glycemic index than C but these changes had no significant effect. Moreover, the EC50 value of ACE inhibition noted for bread B2-B5 was significantly lower (in the range of 1.6–7.77 mg/mL) than in C (17.96 mg/mL). The fortification with GCB had an influence on lipase inhibitory activity, whereas this property was not detected for C. The lowest EC50 value was noted for bread B3 and B5 (3.00 and 2.02 mg/mL, respectively). The addition of GCB to bread had no significant effect on α-amylase and α-glucosidase inhibitory activity.

Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion

Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread. Electrophoretic analysis of pellets remaining after digestion revealed GCS dose-dependent differences in bands corresponding to proteins with molecular masses of 52 kDa and 23 kDa. The relative digestibility of both starch and proteins was slightly decreased by addition of GCS; however, these changes did not exceed 10%, which justifies the use of this functional material.

Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

Fish oils are rich source of omega-3 long chain polyunsaturated fatty acids with several health benefits but their application in food products is a challenge due to strong odor and widespread oxidation. Thus, the object of this study was to produce nano-encapsulated fish oil in nano-liposomes to investigate the effect of the addition of 0.0 (control), and 5% (w/w) nano-encapsulated fish oil on the technological and sensory quality of fortified bread. Physical properties and oxidative stability of fish oil nano-liposomes at 25 days in refrigerated condition were determined. The nano-capsules were characterized by their encapsulation efficiency and particle size distributions. Our results revealed a particle size of about 339.2 nm and a Polydispersity Index of 0.426. The nano-encapsulation efficiency of fish oil incorporated in nano-liposomes was measured as 90.12 ± 0.27%. Nano-encapsulated fish oil showed a better oxidative stability against lipid oxidation in comparison with free (unencapsulated) fish oil. The technological and sensory evaluation indicated that enriched bread with nano-liposomal fish oil had a higher loaf volume of bread than other samples. The addition of nano-liposomal fish oil had no negative effect on bread textural quality and sensory acceptability. So, using of nano-liposomal fish oil as an effective additive for improvement of the nutritional value of bread and its application is suggested for production of other bakery products.

ВЛИЯНИЕ СЫРЬЕВЫХ КОМПОНЕНТОВ НА РЕОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ ТЕСТА И КАЧЕСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

The objective of the study is the analysis of the influence of raw materials used for the enrichment of bread from fancy white wheat flour with a complex additive made of lentil flour and laminaria powder. To enrich the bread with protein lentil flour has been chosen and as a source of iodine laminaria powder has been selected. Lentil flour in addition to a sufficiently large amount of protein contains vitamins A, B, E, PP, potassium, iron, sodium, calcium, selenium in its composition. The powder of laminaria contains a lot of iodine, sodium, iron, all vitamins of group B, vitamins E, A, C, and D, enterosorbents, dietary fibers, fatty acids, proteins. Enriching the bread and bakery products with lentil flour and laminaria powder can help in expanding the range of products aimed at combating iodine deficiency, thyroid diseases, anemia and beri-beri. The objects of the study are samples of bread with different concentration of lentil flour and laminaria powder, as well as a control sample without any additives. A relationship between rheological characteristics of the studied and control samples has been established. It is noted that the application of lentil flour makes the dough more elastic, which can lead to a deterioration in organoleptic characteristics of the sample with lentil flour relative to the control sample. The introduction of laminaria powder makes it possible to slightly adjust the elastoplastic properties of the dough after kneading and to approximate these values to the original control sample without additives. Based on the data obtained it is found that the use of a complex additive consisting of lentil flour and laminaria powder is expedient, since it helps to increase the content of protein, iodine and vitamins in bakery products. In addition, it helps to expand the range of food products for medical and preventive purposes. The optimum amount of lentil flour introduced into the dough is 10 %, laminaria powder is 3.6 %. This dosage allows us to achieve the best combination of physical chemical and organoleptic properties. In this case, observing the rheological characteristics of the dough is more important, because it helps to select the optimal number of components to be introduced and stabilize the high quality of the finished products.

Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties.

White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics were investigated. The water absorption of doughs increased with increasing BG and RS levels. Also, development time and farinograph quality number of BG-enriched doughs remained similar to that of the control while the doughs stability decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the dough softening than RS. The resistance to deformation, energy, maximum resistance and ratio number values; increased with the addition of RS or BG, but their extensibility was decreased in comparison to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar effect on specific volume, and moisture content while it caused a decrease in firmness after 5days of storage.

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Modern foods lead to healthier, cheaper and more convenient products to increasingly demanding consumers. Microalgae are an enormous biological resource, representing one of the most promising sources for new products and applications and can be used to enhance the nutritional and technological value of food products. The enrichment of bread with microalgae biomass is a great challenge resulting from its impact on the development of the gluten structure. The addition of Chlorella vulgaris in a wheat flour dough was studied, to evaluate its influence on the dough rheology and bread texture. Microalgae contents from 1.0 to 5.0 g per 100 g of wheat flour were tested and it was observed that up to 3.0 g of microalgae biomass addition, a positive impact on dough rheology and viscoelastic characteristics, with strengthening of the gluten network, was observed. For higher microalgae content, a negative effect on dough rheology, bread texture and flavor was noticed and an acceleration on bread aging was relevant. No impact on the kinetics of yeast fermentation, neither on the time required for fermentation, was induced by the biomass addition.

Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread

Pigmented wheats have roles in development of functional foods because of their high levels of anthocyanins, which contribute to reduction of postprandial glycaemic levels. This study tested air-classification for production of anthocyanin-rich fractions of durum and soft pigmented wheats for use in bread formulations, which provided a coarse fraction (CF) and a medium-fine fraction (MF). The greatest increases in anthocyanins and their components, and in yellow pigments and antioxidant capacity, were for the blue soft wheat CF and the purple durum wheat MF. By varying the air-flow inlet valve, more CF and MF were obtained, as 220CF and 178MF of blue and purple wheats, respectively. These showed increased total anthocyanins of 1.4-fold and 1.8-fold, and yellow pigments of 1.2-fold and 1.3-fold, respectively, compared to their relative micronised wholemeals. These were chosen for bread making. Anthocyanin levels were consistently increased in bread from blue 220CF and refined flour (3:7, w/w), while they were minimal in bread from purple 178MF and refined soft wheat flour (4:6, w/w). Significant reductions in estimated glycaemic index of these breads were observed, as 46% and 30%, respectively. Finally, enriched bread from purple durum wheat 178MF had a pleasant aroma and good taste.

Bread enriched with flour from cinereous cockroach ( Nauphoeta cinerea )

Abstract Animals and insects are the main sources of protein. The objective of the present study was to produce a flour from cinereous cockroach (Nauphoeta cinerea) for protein enrichment of wheat bread. To prepare the flour, the dehydrated insects were crushed and sieved to reduce the granulometry to a particle size of 1.18 mm. The flour was analyzed microbiologically and then added in amounts of 5, 10, and 15% (based on wheat flour) in a bread formulation that was analyzed for chemical composition and color, firmness, and specific volume and compared to white wheat bread and whole wheat bread. Sensorial evaluation was carried out on bread enriched with 10% roasted flour as the one that presented the best nutritional characteristics, differing little from the white and whole wheat bread. It is concluded that the use of cinereous cockroach (Nauphoeta cinerea) flour is an efficient way to enrich wheat bread without alterations in sensorial quality.

Substantiation of the use of spice plants for enrichment of wheat bread

Spice, aromatic, volatile-oil-bearing plants are rich in essential aromatic oils, vitamins, minerals that give phytoncidic, prophylactic, therapeutic, functional properties to products, improve food taste and digestibility. To prepare plant powder, it is necessary to use a certain part of plants, dry, grind in a laboratory mill to a particle size of 10 -4 –10 -1 mm and mix to take a weighed prescription sample. In order to prepare the Quinoa flour, it is necessary to use Quinoa seeds, grind in a laboratory mill to a particle size of 30–40 microns and mix to take a weighed prescription sample. The use of plants in bread production is promising. The efficiency of using plants in the technology of bakery products as both an enhancer of nutrition value and a nutrient medium for yeast, which in turn affected the quality of finished products – porosity, acidity, specific volume was revealed. In order to develop an effective technology for the use of plant additives, create new types of products with the properties that meet today’s needs of consumers in Ukraine and the world, it is necessary to clarify the relationship between the components of spice plants and other components. The replacement of a part of the prescription amount of flour with dried and milled plants Narrowleaf Mountainmint (Piknanthemum trifolium L.), Quinoa (Chenop ō dium qu ī noa L.), Scarlet Beebalm (Monarda didyma L.), Korean Mint (Agastache rugosa L.), Hemp Dogbane (V i tex cannabinum L.), Mint-shrub (Elsholtzia Stauntonii L.), Moroccan Spearmint (Mentha spic а ta Moroccan L.) during bread production was experimentally grounded and implemented. The developed method of bread production under the new formulations relates to the agriculture and food industry and can be applied during laboratory bread baking. The expediency of introducing an additive into the wheat dough in a dosage of not more than 5 % into the flour of Scarlet Beebalm powder; up to 10 % of Narrowleaf Mountainmint and Quinoa is revealed.

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

This study demonstrated the role of buckwheat flour in improving phenolic compounds in white wheat bread. Three bread samples were obtained by using different buckwheat levels (10, 20 and 30%) in formulations. HPLC-ESI-MS was used to detect the presence of free and bound phenolic compounds in bread loaf, crust and crumb. The phenolic profile changed thanks to the addition of buckwheat flour; in fact, flavan-3-ols and flavonols compounds (i.e. rutin, catechin, etc.) were identified in enriched buckwheat. As expected, the phenolic content increased proportionally to buckwheat flour quantity in bread formulations. The total free phenolic amounts ranged from 109 to 235 mg/kg d.w. in control bread and 30% enriched buckwheat bread, respectively. Bread crusts showed the highest total free and bound phenolic content; however, flavan-3-ols, flavonols and flavones are more concentrated in crumb than crust. Moreover, enriched breads showed higher in vitro antioxidant properties (evaluated by DPPH and ABTS assays) than control one.

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

The possibility of using naked barley for food products is gaining popularity due to its dietary fibre content, especially β-glucans. The technological process (dough preparation, fermentation and baking) influences bread quality but also may contribute to degradation or preservation of valuable grain components. The aim of the study was to investigate the effects of different wholemeal barley flour share and bread production method on the quality of bread and non-starch polysaccharides content and solubility.Barley enriched bread contained more both soluble and insoluble dietary fibre and β-glucans, products of 40% barley share contained 67% more total dietary fibre and 160% more β-glucans than control. However, barley incorporation decreased the amount of soluble arabinoxylans. High barley contents contributed to the breads’ volume reduction by 14% and change in their crumb and crust colour. However, barley enriched breads gained higher ratings of taste than wheat bread. Barley sourdough fermentation improved breads’ volume, colour and sensory properties. Sourdough fermentation also resulted in higher concentration of dietary fibre, arabinoxylans and β-glucans. The beneficial effect of barley addition to wheat bread may be successfully enhanced by using barley wholemeal sourdough fermentation.

Effect of brown seaweed powder on physical and textural properties of wheat bread

This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties. Rheological properties and proofing behaviour of dough and density, colour, and crumb texture of bread were determined. Compared to a typical wheat bread formulation, the addition of Fucus vesiculosus seaweed powder raised elongational dough viscosity, which was responsible for a lower porosity of dough at the end of proofing. The wheat dough consistency index (power law) increased from 6.6–22.1 10−3 Pa sn with FV addition and the flow index values were low (0.24–0.29) showing a strong shear-thinning behaviour. Fucus vesiculosus seaweed powder addition significantly increased density from 0.23 g/cm3 (≤2% f.b.) up to 0.40 g/cm3 (8% f.b.), crumb firmness from ≈18 kPa (≤4% f.b.) up to 45 kPa (8% f.b.), and green colour of bread crust. The results showed that a maximum of (4% f.b.) Fucus vesiculosus seaweed powder could be added, without impairing the density and crumb texture of enriched breads.

Recent advances in possible effects of bread types and enrichment on appetite during Ramadan fasting

Introduction: Bread is the staple food of most Muslims and can be considered to be a component with a remarkable effect on satiety and appetite during Ramadan fasting. This study aimed to present the recent advances in investigating the effect of different types of bread and enrichments on satiety and appetite. Methods: In this paper, articles focusing on the effect of various bread types (including enriched bread) on satiety and appetite, particularly during fasting were reviewed. Articles were found in databases such as ISI, PubMed and Google Scholar. Results: Different bread types with lower glycemic index are recommended for Ramadan fasting, especially for the Sahur meal, due to better satiety and sglycemic control. In addition, fermentable dietary fibers, such as arabinoxylans, I²-glucan, fructans, and resistant starch, can influence appetite through fermentation in the colon by saccharolytic bacteria and gastrointestinal tract releasing hormones changes. Consumption of wholemeal bread results in the moderation of satiety and starvation. Barely, oat and rye breads demonstrate the better improvement of satiety compared to white wheat bread due to their higher fiber content, probiotic ingredients and steadier glycemia. On the other hand, use of protein-rich breads can result in delayed gastric emptying, steadier insulin levels and higher satiety. Beta-glucan enrichment shows similar significant results in terms of reducing hunger and increasing satiety by influencing the appetite and satiety and regulating hormones such as insulin, ghrelin and PYY. Fiber enrichment and probiotics (Fructo-oligosaccharides/Inulin) could also be considered in this regard. Conclusion: During Ramadan fasting, barley bread, oat bread and wholegrain wheat bread could be suggested as the preferred bread types to be incorporated into the main meals to improve satiety and decrease hunger feeling.

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

Cereal β-glucan concentrates can be used in gluten-free breads to improve dough handling properties and quality of final products as well as to enhance their nutritional value; however, the presence of endogenous β-glucanases in rice flour, in combination with prolonged mixing, fermentation, and proofing time, can cause a substantial reduction in β-glucan molecular weight, affecting detrimentally their efficacy for bioactivity. In this study, microwave (MIWA) heating was applied to the rice flours before breadmaking at different flour water contents (13–25%) and treatment times (0-4 min) to reduce β-glucanase activity. Gluten-free breads made from the MIWA-treated rice flours were fortified with oat β-glucan concentrate to enhance their nutritional profile. The molecular weight of added β-glucan in the final products increased with increasing both flour water content and time of MIWA treatment, reflecting the magnitude of residual β-glucanase activity in the flour. Pretreatment with MIWA radiation for 4 min of the rice flour tempered at 25% moisture resulted in negligible residual β-glucanase activity and preserved to a great extent the molecular weight of β-glucans in the enriched breads. End-product quality was not affected by flour MIWA pretreatment, and even a slightly higher loaf specific volume was noted for breads made from the MIWA-treated flours (4 min MIWA at 25% moisture content) compared to that of untreated flour. These findings can contribute to the improvement of nutritional value of rice-based gluten-free breads for celiac consumers as well as of any β-glucan-containing yeast-leavened bakery product without altering its sensorial attributes. Additional studies are still required for further evaluation of the effect of more intense microwave treatment on rice flour and its application on breadmaking.

Racial or Ethnic and Socioeconomic Inequalities in Adherence to National Dietary Guidance in a Large Cohort of US Pregnant Women

BackgroundThe significance of periconceptional nutrition for optimizing offspring and maternal health and reducing social inequalities warrants greater understanding of diet quality among US women. ObjectiveOur objective was to evaluate racial or ethnic and education inequalities in periconceptional diet quality and sources of energy and micronutrients. DesignCross-sectional analysis of data from the Nulliparous Pregnancy Outcomes Study: Monitoring Mothers-to-Be cohort. Participants and settingNulliparous women (N=7,511) were enrolled across eight US medical centers from 2010 to 2013. Main outcome measuresA semiquantitative food frequency questionnaire assessing usual dietary intake during the 3 months around conception was self-administered during the first trimester. Diet quality, measured using the Healthy Eating Index-2010 (HEI-2010), and sources of energy and micronutrients were the outcomes. Statistical analysesDifferences in diet quality were tested across maternal racial or ethnic and education groups using F tests associated with analysis of variance and χ2 tests. ResultsHEI-2010 score increased with higher education, but the increase among non-Hispanic black women was smaller than among non-Hispanic whites and Hispanics (interaction P value <0.0001). For all groups, average scores for HEI-2010 components were below recommendations. Top sources of energy were sugar-sweetened beverages, pasta dishes, and grain desserts, but sources varied by race or ethnicity and education. Approximately 34% of energy consumed was from empty calories (the sum of energy from added sugars, solid fats, and alcohol beyond moderate levels). The primary sources of iron, folate, and vitamin C were juices and enriched breads. ConclusionsDiet quality is suboptimal around conception, particularly among women who are non-Hispanic black, Hispanic, or who had less than a college degree. Diet quality could be improved by substituting intakes of refined grains and foods empty in calories with vegetables, peas and beans (legumes), seafood, and whole grains.

Effect of Beta-Glucan and Resistant Starch on Prebiotic Dough and Bread Properties

White wheat flour is a poor source of dietary fiber. A demand therefore exists for the enrichment of bread with prebiotic non-digestible ingredients that exert a health-promoting effect. In this study, the effect of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics has been investigated. The water absorption of doughs increased with increasing BG and RS amounts. The development time and farinograph quality number of BG–enriched doughs remained similar to the control while the stability of doughs decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the softening of doughs than RS. The addition of RS or BG increased; the resistance to deformation, energy, maximum resistance and ratio number values, but their extensibility values had decreased compared to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar or slightly smaller effect on specific volume and same or higher effect on the moisture content while it caused a decrease in firmness after five days of storage.

Effects of iron supply on the rheological properties and sensory characteristics of bread dough enriched with micronutrients

The most basic is the world wheat crops. In Iran Bread is a staple food staple Food and because, as a bearer of good food to enrich bread with iron has been considered. The effect of flour fortification star with iron, folic acid, the chemical properties (dry gluten, wet gluten, gluten-free number, protein and Ddzlny) Rheological (water absorption, resistance, expansion, loss after 10 and 20 minutes, tensile strength, capability to stretch, elasticity, Hdaksrartfa and energy of dough) bread was compared with the controls treatments were: control (no additives Flour stars), low dose (20 ppm 5.1 ppm of iron and folic acid) average amount (30 ppm and 2 ppm iron Fūrīk acid) full amount (40 ppm 5.2 ppm of iron and folic acid). The results showed that the chemical properties, gluten-dry, wet gluten and protein were significant differences between treatments enriched bread there. Rheological properties evaluated in the farinograph dough development, dough resistance, drop dough after 10 and 20 minutes have significant fluctuations. Water absorption in the samples containing significant increase in the level of 5% is witnessed. Resistance to stretch out the dough in Extensograph 90 and 135 minutes per sample trace and the average amount compared to control a significant decrease in the level of 5 per cent, in the treatment of full value than the control and low and medium levels drop significantly at 5% we have had. In Qabylyt to draw the opposite conclusion is true. Keywords: iron; folic acid; flour; enriched bread