Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-ferme...
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| Format: | Article |
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MDPI AG
2023-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/13/7840 |
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| author | Agnieszka Makowska Magdalena Zielińska-Dawidziak Katarzyna Waszkowiak Kamila Myszka |
| author_facet | Agnieszka Makowska Magdalena Zielińska-Dawidziak Katarzyna Waszkowiak Kamila Myszka |
| author_sort | Agnieszka Makowska |
| collection | DOAJ |
| description | Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-fermented and fermented FC and LF was prepared, and its physicochemical, sensory properties and composition were compared to wheat bread. A higher than 5% addition of these components reduced the bread volume and increased their hardness, gumminess, and chewiness. To reduce the negative impact of these additives on the physical and sensory properties of bread, these raw materials were fermented by selected starter cultures. The addition of FC and LF fermented by <i>Lactobacillus plantarum</i> lowered the undesirable changes in the physicochemical properties of the bread. It also slightly increased the overall acceptability of the products. Propionic fermentation lowered sensory assessment rates considerably. The following changes in the composition of bread prepared with the addition of fermented by <i>L. plantarum</i> FC and LF were noted: increase in protein (by ~30%), ash (by ~100%), both soluble and insoluble fiber (by ~500%) content. The starch content was reduced by about 18–20%. The modifications increased the nutritional value of the obtained bread, preserving its physicochemical properties and sensory acceptability. |
| first_indexed | 2024-03-11T01:46:21Z |
| format | Article |
| id | doaj.art-9efabfece85248d8965ef10a499b29b0 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T01:46:21Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-9efabfece85248d8965ef10a499b29b02023-11-18T16:12:12ZengMDPI AGApplied Sciences2076-34172023-07-011313784010.3390/app13137840Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat BreadAgnieszka Makowska0Magdalena Zielińska-Dawidziak1Katarzyna Waszkowiak2Kamila Myszka3Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Food Biochemistry and Analysis, Poznań University of Life Sciences, 60-623 Poznań, PolandDepartment of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, PolandBread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-fermented and fermented FC and LF was prepared, and its physicochemical, sensory properties and composition were compared to wheat bread. A higher than 5% addition of these components reduced the bread volume and increased their hardness, gumminess, and chewiness. To reduce the negative impact of these additives on the physical and sensory properties of bread, these raw materials were fermented by selected starter cultures. The addition of FC and LF fermented by <i>Lactobacillus plantarum</i> lowered the undesirable changes in the physicochemical properties of the bread. It also slightly increased the overall acceptability of the products. Propionic fermentation lowered sensory assessment rates considerably. The following changes in the composition of bread prepared with the addition of fermented by <i>L. plantarum</i> FC and LF were noted: increase in protein (by ~30%), ash (by ~100%), both soluble and insoluble fiber (by ~500%) content. The starch content was reduced by about 18–20%. The modifications increased the nutritional value of the obtained bread, preserving its physicochemical properties and sensory acceptability.https://www.mdpi.com/2076-3417/13/13/7840enriched wheat breadflax cakelupine flour<i>Lactobacillus plantarum</i>crumb texturebread quality |
| spellingShingle | Agnieszka Makowska Magdalena Zielińska-Dawidziak Katarzyna Waszkowiak Kamila Myszka Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread Applied Sciences enriched wheat bread flax cake lupine flour <i>Lactobacillus plantarum</i> crumb texture bread quality |
| title | Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread |
| title_full | Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread |
| title_fullStr | Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread |
| title_full_unstemmed | Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread |
| title_short | Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread |
| title_sort | effect of flax cake and lupine flour addition on the physicochemical sensory properties and composition of wheat bread |
| topic | enriched wheat bread flax cake lupine flour <i>Lactobacillus plantarum</i> crumb texture bread quality |
| url | https://www.mdpi.com/2076-3417/13/13/7840 |
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