Abstract:The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order to achieve quality improvement and extension of shelf life of bread. Another major aspect for today's bread making industry is an increase of the biological value of bread, by addition of mineral substances that are deficient in bread (such as zinc and selenium). This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is to investigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition of ZnSO 4 ⋅7H 2 O in an amount of 0.174 g/kg flour and Na 2 SeO 3 ⋅5H 2 O in an amount of 880.28 μg/kg flour (alone and in combination) did not inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth of the lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increased biological value and improved quality.

Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.

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The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers and minerals. The aim of the present study was to investigate the effect of pumpkin seed flour (PSF), added in the amount of 5% and 10% by the weight of flour, on the content of minerals in wheat bread. It was found that wheat bread with pumpkin seed flour had a significantly higher levels of minerals as compared to the control; except for sodium. Moreover, the minerals content of bread was found to increase markedly with increasing the substitutions ratio. The most pronounced was the effect of enrichment on the content of iron - at the addition of 10% PSF it was 8,98 mg/kg, which is 6,7 times higher than the control sample (1,34 mg/kg). A considerable increase in the content of magnesium and phosphorus was also found. Regarding the microelements, the amount of zinc increased most significantly – 5,09 mg/kg in the control sample; 9,27 mg/kg into the sample with 5% PSF; 12,7 mg/kg in the bread with 10% PSF added.

It has been found that nutrition does not provide the necessary quantities of some important trace elements, including iron and zinc. Iron is an essential element for all living organisms. It has a key role in the transport of oxygen and as a cofactor in many enzymes. Zinc is a component of more than 200 enzymes involved in the synthesis of proteins and DNA and is needed for the metabolism of growth factors. Enriching bread with mineral substances is a very good approach to overcoming the deficit and achieving adequate levels of intake. Different sources are used for this purpose, but there has been a growing interest in seaweed in recent years. The purpose of this study is to evaluate the effect of 2 and 4% Spirulina powder supplement on the iron and zinc content of bread made from wheat flour type 500. To determine the iron and zinc content, a highly sensitive ICP-AES method is used. Enrichment with 2% and 4% Spirulina plantesis has been found to increase the amount of zinc in wheat bread respectively to 6.36 ± 0.64 mg/kg and 6.77 ± 0.68 mg/kg, whereas its content in the control sample is 5.99 ± 0.49 mg/kg. The amount of iron in the enriched samples reached 15.9 ± 1.59 mg/kg with the addition of 2% Spirulina plantensis and 24.7 ± 2.48 mg/kg with the addition of 4%, while in the control sample of bread was 7.22 ± 0.58 mg/kg. Practical applicationsThe addition of Spirulina platensis algae to wheat bread increases its biological value and helps to achieve iron and zinc content amounts close to the recommended daily intake levels.