Physical, Nutritional, and Chemical Profile of Innovative Bakery Products

Abstract

Bakery products are the most eaten up foods worldwide. Among them, bread is regular consumed, due to their composition in macro and micronutrients. Nevertheless, the refined wheat used in traditional baking reduces its nutritional quality, causing some health problems related to obesity and diabetes. In this study, a comparative analysis among five non-conventional bread supplemented with different grains (rye (RB), Chickpea Flour (CFB), Multi-Seed (MSB), Biological Spelt (BSB), Chickpea and Wheat Sprouted Brains (CWSB)) was performed. Their physical profile (texture, colour and pH), centesimal composition, free sugars, and fatty acids was evaluated. Regarding the nutritional profile, MSB and BSB showed a high protein concentration. The highest concentration of PUFA and lowest SFA was registered for the BSB and MSB, respectively. CWSB revealed the highest concentration of soluble sugars. This study demonstrates that partially replacing wheat flour for bread baking is an alternative to improve their nutritional quality.