Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis

Abstract

In this paper, the research was conducted using mathematical modelling methods to improve the quality of the product. This study aimed to determine the optimum composite mixture for producing whole wheat flour by adding sesame seeds, chia seeds, and crushed rosehip. Following the mathematical matrix, 20 different samples have been baked. The basic criteria were porosity and specific volume. The results were entered into Exel to draw up a graph. According to the graphic analysis, the most optimal mixture in terms of the dry matter mass in the dough was as follows in %: rosehip - 1.1%, chia seeds - 1.5%, and sesame - 2.2%. The organoleptic and physicochemical properties of the resulting samples were later analysed according to the recipes based on the selected composition of seeds. By swelling the protein shells of chia and sesame in a humid environment, amino acids in the flour combine into a chain to form a skeleton. At the same time, the ascorbic acid in the rosehip binds with the carbon atoms in the chain, strengthening the framework. As a result, large amounts of gases formed in whole grain flours are trapped in these frames, increasing the porosity of bread by 21.8%, increasing the volume of production by 29.5%, absorbing proteolytic enzymes under the influence of globulins in chia grain, slowing down amino acid degradation, reducing moisture content by 3%.