Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

Abstract

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 Lactobacillus plantarum 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 L. plantarum 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.

The Influence of Tomato and Pepper Processing Waste on Bread Quality

“…One of the key factors determining bread quality is the loaf volume. Loaves with a larger volume are generally more appealing to consumers [6]. SV ranged from 2.82 cm 3 •g −1 to 2.29 cm 3 •g −1 , with the maximum value observed in the control sample, and it decreased with the incorporation of vegetable by-products.…”

“…Regarding total global food production, the amount of food wasted is estimated to be around 1.3 billion tons. Utilizing by-products from food processing that are rich in nutrients in new product development is a recommended approach for alleviating this [3][4][5][6].…”

“…It primarily provides carbohydrates (70-80% dry matter), proteins (10-14% dry matter), minerals (0.5-0.8% dry matter), and fats (0.7-1.35% dry matter). However, the dietary fiber content in bread is relatively low, typically around 2-3% [6,16]. To enhance the nutritional value of bread, there is a growing trend of incorporating non-traditional raw materials, including high-protein waste products from the plant food industry [17,18].…”

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

“…Research conducted by Wirkijowska et al [17], Guo et al [126], Makowska et al [145], Krupa-Kozak et al [146], and Gao et al [147] focused on assessing the impact of adding flaxseed cake, flour, and waste flaxseed extract on the sensory characteristics of bread. In the study by Wirkijowska et al [17], it was observed that a 10% addition of flaxseed pomace results in bread with acceptable sensory properties.…”

“…Similarly, Guo et al [126] reported a decrease in color assessment during sensory evaluation with additions of flaxseed cake, suggesting that the darker color of the bread was less attractive to the assessors. Makowska et al [145] conducted a study on wheat bread using a sensory panel in accordance with ISO 8586-1:1993 [146]. The study involved evaluating the color, taste, aroma, texture, and overall acceptability of bread samples by ten judges.…”