Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans
This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the falling number and the maximum viscosity of the p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/5/1006 |
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| author | Anna Czubaszek Mateusz Gertchen Alan Gasiński Joanna Miedzianka Joanna Kawa-Rygielska |
| author_facet | Anna Czubaszek Mateusz Gertchen Alan Gasiński Joanna Miedzianka Joanna Kawa-Rygielska |
| author_sort | Anna Czubaszek |
| collection | DOAJ |
| description | This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the falling number and the maximum viscosity of the paste. Significant differences in the color of the crust and crumb of baked bread were shown. The addition of malt from bean seeds did not cause significant changes in the consumer assessment of bread. In some cases, a 30% increase in the polyphenols content was observed and an improvement in the antioxidant properties of bread with WBM and RBM was noted. Also, the overall protein and essential amino acids content in the bread was significantly increased. Due to WBM and RBM addition, the quantity of volatile compounds was higher than it was in the control sample, and in specific instances, it had doubled compared to the control sample. |
| format | Article |
| id | doaj-art-6831bb7a2e304289a8b67caef8d8dda3 |
| institution | OA Journals |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-6831bb7a2e304289a8b67caef8d8dda32025-08-20T02:06:12ZengMDPI AGMolecules1420-30492025-02-01305100610.3390/molecules30051006Nutritional Quality of Rye Bread with the Addition of Selected Malts from BeansAnna Czubaszek0Mateusz Gertchen1Alan Gasiński2Joanna Miedzianka3Joanna Kawa-Rygielska4Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandThis study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the falling number and the maximum viscosity of the paste. Significant differences in the color of the crust and crumb of baked bread were shown. The addition of malt from bean seeds did not cause significant changes in the consumer assessment of bread. In some cases, a 30% increase in the polyphenols content was observed and an improvement in the antioxidant properties of bread with WBM and RBM was noted. Also, the overall protein and essential amino acids content in the bread was significantly increased. Due to WBM and RBM addition, the quantity of volatile compounds was higher than it was in the control sample, and in specific instances, it had doubled compared to the control sample.https://www.mdpi.com/1420-3049/30/5/1006rye breadlegumeswhite beanred beanmaltsantioxidant activity |
| spellingShingle | Anna Czubaszek Mateusz Gertchen Alan Gasiński Joanna Miedzianka Joanna Kawa-Rygielska Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans Molecules rye bread legumes white bean red bean malts antioxidant activity |
| title | Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans |
| title_full | Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans |
| title_fullStr | Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans |
| title_full_unstemmed | Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans |
| title_short | Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans |
| title_sort | nutritional quality of rye bread with the addition of selected malts from beans |
| topic | rye bread legumes white bean red bean malts antioxidant activity |
| url | https://www.mdpi.com/1420-3049/30/5/1006 |
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