Influence of enriched ingredients on the functional properties and nutritional value of bread

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.329145

Keywords:

enrichment, rye hulled flour, whole grain flour, gluten-free flour, functional additives

Abstract

The object of research is the organoleptic properties and nutritional value of bread enriched with various functional additives. One of the most problematic areas in the technology of bread from refined types of flour is the low biological value of bread. Unrefined and gluten-free types of flour, which have a higher biological value, negatively affect the consumer properties of bread, the structural and mechanical properties of dough, and increase production costs. During the study, standard methods for analyzing the organoleptic and physicochemical parameters of bread were used. Enriched bread recipes were developed. Sample 1 – from rye hulled flour, premium wheat flour and the food supplement “Live Grains Dark”, containing quinoa, chia, flax, sunflower seeds, hop infusion and dry sourdough. Sample 2 – based on high-grade wheat flour, whole grain flour, dried cranberries and walnuts. Sample 3 was made from a mixture of gluten-free flour (quinoa, rice, flax, buckwheat, oat, psyllium). A positive assessment was received (“good” and “very good” for all organoleptic indicators). Sample 1, noted by the tasters, had well-developed uniform thin-walled porosity, regular shape and dark brown color, due to the type of main raw material. It contained the most fiber (6±0.05 g/100 g). Sample 2 had the highest nutritional value (859.2±0.05 kJ/100 g). This is due to the fact that it contains a significant amount of carbohydrates (45.87±0.05 g/100 g). Sample 3, made from gluten-free raw materials, contained more proteins (5.8±0.05 g/100 g) and fats (1.6±0.05 g/100 g), had the highest moisture content (46.7 %). But its nutritional value was the lowest (828.4±0.05 kJ/100 g). Due to the use of functional plant ingredients, the nutritional value of bread changes, it has unique organoleptic properties. Compared to bread made from refined flour, the proposed types have additional functional properties and contain more biologically active components.

Supporting Agency

  • The study was conducted within the framework of scientific and technical work 0124U002836 “Development of technologies for the production of food products with added value on the principles of sustainable development” at the expense of the executors.

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

Doctor of Technical Sciences, Professor

Department of Technology and Food Safety

Yaroslav Nahornyi, Sumy National Agrarian University

PhD Student

Department of Technology and Food Safety

Tatyana Marenkova, Sumy National Agrarian University

Senior Lecturer

Department of Food Technology

Serhii Bokovets, Sumy National Agrarian University

PhD

Department of Food Technology

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Influence of enriched ingredients on the functional properties and nutritional value of bread

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Published

2025-05-12

How to Cite

Samilyk, M., Nahornyi, Y., Marenkova, T., & Bokovets, S. (2025). Influence of enriched ingredients on the functional properties and nutritional value of bread. Technology Audit and Production Reserves, 3(3(83), 63–68. https://doi.org/10.15587/2706-5448.2025.329145

Issue

Vol. 3 No. 3(83) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Maryna Samilyk, Yaroslav Nahornyi, Tatyana Marenkova, Serhii Bokovets

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