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Study of the Physicochemical and Organoleptic Properties of Bread Enriched with Natural Ingredients
Date Issued
2024
Publisher
Publishing House under Akaki Tsereteli State University
Abstract
In the modern era, amid the stressful and pandemic-ridden century, a global challenge has emerged for scientists and entrepreneurs worldwide—to meet the physiological needs of the human body with high quality, biologically complete, and safe food products. Based on this, a new concept was born—the direction of functional nutrition. As the World Health Organization states, about 75% of deaths worldwide are due to diseases, with cardiovascular disease and cancer ranking first. Considering the necessity of preventing such insidious diseases, the food industry must adopt new sources of biologically valuable food products. The problem posed by the new COVID-19 infection once again confirmed that the factual direction of the 21st century is the use of natural biologically active compounds and, based on them, the development of the latest technologies for producing food products with therapeutic and prophylactic effects.
Bread is a staple product in the human diet, and therefore ensuring a balanced composition and increasing its nutritional value is a highly relevant and important issue in modern life. Bread contains nearly all the essential components necessary for human life and health: proteins, complex carbohydrates, calcium, iron, phosphorus, and B vitamins, including thiamine, niacin, and riboflavin. Bread has a broad taste range,
allowing for numerous variations, making it possible to incorporate various natural, healthy components and transform it into a functional food product.
It has been established that by combining animal and plant components, it is possible to enrich the product with biologically active substances. Dairy products, particularly whey, represent one of the most
promising raw materials for producing multicomponent products. Equally promising is the use of plant based raw materials, specifically flaxseed, as a biologically active ingredient rich in beneficial substances and medicinal properties. Flaxseed contains fatty acids, carbohydrates, proteins, fats, vitamins A, B1, B2, B5, B6, C, E, K, and minerals. It has antibacterial, antiviral, and antifungal effects.
As for bran, it is a concentrated form of fiber. Upon entering the gastrointestinal tract, it acts as an adsorbent. Fiber is not absorbed or digested but gathers toxins, waste products, cholesterol, and heavy metals in the intestines and expels them. Bran has beneficial properties: it regulates digestive function, suppresses appetite, reduces blood cholesterol levels, and aids in weight loss.
Based on all the above, we can conclude that during bread production, it is important and relevant to use natural ingredients like whey, natural plant-based raw materials such as flaxseed and bran as additives.
The subject of the study was bread enriched with whey, flaxseed, and bran. The chemical composition and organoleptic properties of whey were studied. Control and experimental samples were baked in laboratory conditions, and after evaluating the organoleptic parameters, sample III (Table 1) and sample II (Table 3) were selected.
The moisture content of the bread crumb was determined according to GOST 21094-75, acidity according to GOST 56-70-96, and porosity according to GOST 5670-96. Additionally, protein, fat, and carbohydrate content and energy value were determined (Table 5). The appearance, shape, surface, crumb condition, aroma, and taste of the bread baked using the standard technology and the bread enriched with whey, flaxseed, and bran were evaluated (Table 4).
The results of the study showed that standard bread baking technology resulted in bread that matched the expected shape, with slight irregularities, no burnt crust, elastic texture, and the ability to return to its original shape after light finger pressure. There were no empty spaces or hardened parts, and the bread had thin-walled porosity, with a characteristic bread aroma and no foreign smells or tastes. Bread enriched with
flaxseed stood out with its distinctive flavor, providing a characteristic roasted grain aroma. Whey gave the baked bread a very mild sour taste and a slightly tangy aroma. Flaxseed and whey complemented each other, enhancing the natural flavors of the bread. The addition of bran made the bread crunchier, and the combination of all the ingredients created a healthy bread with a distinctive, natural taste.
The results of the study of the physical-chemical composition of standard bread and the enriched samples showed that the use of whey, flaxseed, and bran influenced the acidity, moisture, and porosity of the bread crumb, as well as the protein, fat, and carbohydrate content, and the energy value of the final product.
Thus, based on the results of the study, we can conclude that it is advisable to use whey, flaxseed, and bran to increase the nutritional value of bread, improve the quality of the finished product, enhance its taste, and expand the bread assortment. In bread production, animal and plant-based raw materials represent an excellent combination, complementing each other not only in taste but also in the beneficial substances
contained in the product, resulting in high nutritional value. Bread enriched with various natural additives, along with other biologically active substances in the bread, contributes to the bread's high biological activity and, accordingly, its functional purpose in terms of therapeutic, prophylactic, and preventive effects.
Bread is a staple product in the human diet, and therefore ensuring a balanced composition and increasing its nutritional value is a highly relevant and important issue in modern life. Bread contains nearly all the essential components necessary for human life and health: proteins, complex carbohydrates, calcium, iron, phosphorus, and B vitamins, including thiamine, niacin, and riboflavin. Bread has a broad taste range,
allowing for numerous variations, making it possible to incorporate various natural, healthy components and transform it into a functional food product.
It has been established that by combining animal and plant components, it is possible to enrich the product with biologically active substances. Dairy products, particularly whey, represent one of the most
promising raw materials for producing multicomponent products. Equally promising is the use of plant based raw materials, specifically flaxseed, as a biologically active ingredient rich in beneficial substances and medicinal properties. Flaxseed contains fatty acids, carbohydrates, proteins, fats, vitamins A, B1, B2, B5, B6, C, E, K, and minerals. It has antibacterial, antiviral, and antifungal effects.
As for bran, it is a concentrated form of fiber. Upon entering the gastrointestinal tract, it acts as an adsorbent. Fiber is not absorbed or digested but gathers toxins, waste products, cholesterol, and heavy metals in the intestines and expels them. Bran has beneficial properties: it regulates digestive function, suppresses appetite, reduces blood cholesterol levels, and aids in weight loss.
Based on all the above, we can conclude that during bread production, it is important and relevant to use natural ingredients like whey, natural plant-based raw materials such as flaxseed and bran as additives.
The subject of the study was bread enriched with whey, flaxseed, and bran. The chemical composition and organoleptic properties of whey were studied. Control and experimental samples were baked in laboratory conditions, and after evaluating the organoleptic parameters, sample III (Table 1) and sample II (Table 3) were selected.
The moisture content of the bread crumb was determined according to GOST 21094-75, acidity according to GOST 56-70-96, and porosity according to GOST 5670-96. Additionally, protein, fat, and carbohydrate content and energy value were determined (Table 5). The appearance, shape, surface, crumb condition, aroma, and taste of the bread baked using the standard technology and the bread enriched with whey, flaxseed, and bran were evaluated (Table 4).
The results of the study showed that standard bread baking technology resulted in bread that matched the expected shape, with slight irregularities, no burnt crust, elastic texture, and the ability to return to its original shape after light finger pressure. There were no empty spaces or hardened parts, and the bread had thin-walled porosity, with a characteristic bread aroma and no foreign smells or tastes. Bread enriched with
flaxseed stood out with its distinctive flavor, providing a characteristic roasted grain aroma. Whey gave the baked bread a very mild sour taste and a slightly tangy aroma. Flaxseed and whey complemented each other, enhancing the natural flavors of the bread. The addition of bran made the bread crunchier, and the combination of all the ingredients created a healthy bread with a distinctive, natural taste.
The results of the study of the physical-chemical composition of standard bread and the enriched samples showed that the use of whey, flaxseed, and bran influenced the acidity, moisture, and porosity of the bread crumb, as well as the protein, fat, and carbohydrate content, and the energy value of the final product.
Thus, based on the results of the study, we can conclude that it is advisable to use whey, flaxseed, and bran to increase the nutritional value of bread, improve the quality of the finished product, enhance its taste, and expand the bread assortment. In bread production, animal and plant-based raw materials represent an excellent combination, complementing each other not only in taste but also in the beneficial substances
contained in the product, resulting in high nutritional value. Bread enriched with various natural additives, along with other biologically active substances in the bread, contributes to the bread's high biological activity and, accordingly, its functional purpose in terms of therapeutic, prophylactic, and preventive effects.