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

cris.virtual.author-orcid0000-0002-2994-4019
cris.virtual.author-orcid0000-0003-1535-9625
cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid0000-0002-3574-3117
cris.virtualsource.author-orcideebce1ab-5f89-41d7-a55b-84a904a0efce
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
dc.abstract.enBread 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.contributor.authorMakowska, Agnieszka
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorMyszka, Kamila
dc.date.access2025-06-04
dc.date.accessioned2025-09-04T10:56:39Z
dc.date.available2025-09-04T10:56:39Z
dc.date.copyright2023-07-04
dc.date.issued2023
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number13
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/app13137840
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4634
dc.identifier.weblinkhttp://www.mdpi.com/2076-3417/13/13/7840
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 7840
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enenriched wheat bread
dc.subject.enflax cake
dc.subject.enlupine flour
dc.subject.enLactobacillus plantarum
dc.subject.encrumb texture
dc.subject.enbread quality
dc.titleEffect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread
dc.title.volumeSpecial Issue Plant-Based Foods and Nutrition as Effective Components in Diet Sustainability
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue13
oaire.citation.volume13