Novel breads fortified through oilseed and nut cakes

Abstract

The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34-50%), fat (8-15%), total dietary fibre (23-36%) content and high energy value (383-444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1 st rank for 10% WnC bread and the 2 nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.

Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread

“…Flaxseeds, linseed flour, and other products from these seeds were used in different bread formulations and caused beneficial changes in rheological [16] and sensory evaluation [17][18][19][20][21]. For example, by-products from the flaxseed industrywere applied in wheat flour formulation of bread, and these results confirmed the usefulness of these residues in bakery production [22][23][24]. Other authors have also confirmed the possibility of using linseed fibre [17,19] or flaxseed flour addition [16,18,21].…”

“…It has been confirmed that these seeds have a high fat content, which is why the oil is pressed from them. In addition, flour is produced from by-products [22][23][24]. Flax flour available in the marketis usually skimmed flour, but considering the health benefits, we wanted to get whole-grain flour.…”

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

“…Generally, a reduced dough elasticity, increased water absorption and dough development time attributed largely to the enhanced fibre and protein content was observed. Dough stability, however, increased with walnut cake substitution and decreased with pumpkin or sunflower cake flour substitution [8]. This reveals that different seed cakes have different physicochemical properties which impacts on bread dough properties.…”

“…The pressing of oil seeds for oils results in the generation of cake as a by-product. Oilseed cake obtained from sunflower seed, walnut, naked pumpkin seed, and yellow linseed have been used in bread formulation (at 5% and 10% substitution) and their impact on wheat flour dough reported [8]. Generally, a reduced dough elasticity, increased water absorption and dough development time attributed largely to the enhanced fibre and protein content was observed.…”

“…Industrial and small-scale processing of plant-based food materials generate by-products including wheat bran [1], grape pomace [2,3], pineapple pomace [4,5], broccoli by-products (stalk and leaves) [6], and oil seed cakes from flaxseed [7] and naked pumpkin seed/sunflower seed/yellow linseed/walnut [8]. These plant-based food by-products have low economic value as they are either mostly fed to livestock [9] or discarded in landfill sites [10].…”