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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| Format: | Article |
| Language: | English |
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Ital Publication
2025-06-01
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| Series: | Emerging Science Journal |
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| Online Access: | https://ijournalse.org/index.php/ESJ/article/view/2927 |
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| author | Meruyet Baiysbayeva Auyelbek Iztayev Galiya Iskakova Zilikha Moldakulova Nurgul Batyrbayeva Zhyldyz Irmatova Gulgaisha Baygazieva Assel Izembayeva Erik Askarbekov |
| author_facet | Meruyet Baiysbayeva Auyelbek Iztayev Galiya Iskakova Zilikha Moldakulova Nurgul Batyrbayeva Zhyldyz Irmatova Gulgaisha Baygazieva Assel Izembayeva Erik Askarbekov |
| author_sort | Meruyet Baiysbayeva |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7bc6b280ae6740f2abde09749b2594ce |
| institution | Kabale University |
| issn | 2610-9182 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Ital Publication |
| record_format | Article |
| series | Emerging Science Journal |
| spelling | doaj-art-7bc6b280ae6740f2abde09749b2594ce2025-08-20T03:27:10ZengItal PublicationEmerging Science Journal2610-91822025-06-01931209123010.28991/ESJ-2025-09-03-052656Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary FiberMeruyet Baiysbayeva0https://orcid.org/0000-0002-8564-2912Auyelbek Iztayev1Galiya Iskakova2Zilikha Moldakulova3Nurgul Batyrbayeva4Zhyldyz Irmatova5Gulgaisha Baygazieva6Assel Izembayeva7Erik Askarbekov8Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012Almaty Technological University, 100 Tole bi Street, Almaty, 050012The 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.https://ijournalse.org/index.php/ESJ/article/view/2927breaddoughrye-wheat flourflaxseed flourdietary fibernutritional value |
| spellingShingle | Meruyet Baiysbayeva Auyelbek Iztayev Galiya Iskakova Zilikha Moldakulova Nurgul Batyrbayeva Zhyldyz Irmatova Gulgaisha Baygazieva Assel Izembayeva Erik Askarbekov Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber Emerging Science Journal bread dough rye-wheat flour flaxseed flour dietary fiber nutritional value |
| title | Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber |
| title_full | Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber |
| title_fullStr | Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber |
| title_full_unstemmed | Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber |
| title_short | Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber |
| title_sort | development of rye wheat bread containing flaxseed flour and rice husk dietary fiber |
| topic | bread dough rye-wheat flour flaxseed flour dietary fiber nutritional value |
| url | https://ijournalse.org/index.php/ESJ/article/view/2927 |
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