Development of bread recipes based on natural fortifiers

Abstract

New recipes that include natural ingredients that supplement the main product with the substances necessary for the body can contribute to improving consumer properties. The aim of the research was to develop a bread recipe using flour from naked oat grain, flax seeds and spirulina microalgae powder as natural fortifiers. The recipes used wheat flour of the highest grade, wallpaper flour from the grain of naked oats, spirulina microalgae powder and flour from the seeds of oilseed flax. Laboratory baking of bread was carried out according to the method of the State Commission for Variety Testing (per 100 g of flour: pressed yeast - 3 g, sugar - 2.5 g, salt - 1.3 g). The humidity, acidity and porosity of bread were determined according to the methods set out in the State Standards. Two promising formulations have been identified: with the ratio of wheat flour of the highest grade and wallpaper flour from the grain of naked oats and-90% : 10%; with the ratio of wheat flour of the highest grade and flour from flax seeds - 95% : 5% with the addition of spirulina powder of 0.5%.

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

“…The same results were found by García-Segovia et al (2017) with the addition of different types of algae in wheat bread formulation (Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Microchloropsis gaditana). In rice flour gluten-free bread with 1% or 4% of Spirulina and additives in different concentrations (1.5 or 2.2% of methylcellulose and 0.2 or 0.6% of transglutaminase), the average crumb moisture was 45%, as shown by Belkina et al (2022a) with the addition of 0.5% of Spirulina in wheat bread formulations, a little bit higher than what was found in this paper.…”

“…These differences in outputs with SB and RB addition could be due to the extensibility enhancement and gluten network improvement related in the literature. In addition, the presence of algae could positively affect specific volumes, except for alginate, mainly because of polysaccharides and fiber content (Rosell et al, 2001;Belkina et al, 2022b). One reason for the cessation of dough expansion during baking is the resistance of the dough to extension, which depends on rheological properties like elasticity and viscosity.…”

Digital and engineering solutions for the intensive development of regional agricultural producers

“…In the region, there is support from local authorities and programs for the development of agricultural production, as well as innovation centers and technology parks to receive financing for their projects, where you can also get advice on launching your production. Another option for obtaining financing is crowdfunding, which allows you to attract interest in the product and get financing for the idea [13,14]. Government grants for the development of new technologies, which is a fairly popular option among farmers in the Tyumen region.…”