Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
The study aims to improve the nutritional and biological value of rye-wheat bread by incorporating defatted flaxseed flour and dietary fiber from rice husks. Conducted in two stages, the research first introduced defatted flaxseed flour into bread formulations at 5–20% of wheat flour weight. In the...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ital Publication
2025-06-01
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| Series: | Emerging Science Journal |
| Subjects: | |
| Online Access: | https://ijournalse.org/index.php/ESJ/article/view/2927 |
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| Summary: | The study aims to improve the nutritional and biological value of rye-wheat bread by incorporating defatted flaxseed flour and dietary fiber from rice husks. Conducted in two stages, the research first introduced defatted flaxseed flour into bread formulations at 5–20% of wheat flour weight. In the second stage, rice husk-derived dietary fibers were added in powdered form at 0.3–0.7% of the total rye-wheat flour mass. The effects of these additives on dough's physicochemical and rheological properties were analyzed. Results indicated that adding flaxseed flour and dietary fibers produced medium-strength dough, ensuring adequate bread volume. Optimal dosages were identified as 15% flaxseed flour (to wheat flour weight) and 0.5% dietary fiber (to rye-wheat flour mass). The study also proposed technological modes to enhance consumer properties of the bread. The research demonstrated increased nutritional value, with a 39.7% rise in protein content, a 2.8-fold fiber increase, higher levels of minerals, and significant vitamin boosts (C: +0.375 mg/100 g; E: +3.55 mg/100 g). A 15.4% reduction in carbohydrates was also noted. Additionally, the additives improved gas-holding capacity, crumb structure, and moisture retention, reducing staling and extending shelf life. |
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| ISSN: | 2610-9182 |