Influence of flaxseed cake and brewer's grain on the characteristics of wheat bread

The utilization of secondary plant resources, such as plant cakes and press residues, is a pressing issue in the food industry. Brewers' spent grain is one of the main by-products of the brewing industry, while flaxseed meal is obtained by pressing flaxseed during oil production. Both materials are distinguished by their high content of protein, fiber, and vitamins, and they do not contain anti-nutritional substances such as phytates or antitrypsin, which are found in soybean meal. The aim of this study is to examine the impact of flaxseed meal and brewers' spent grain on the organoleptic and physicochemical properties of wheat bread. The application of secondary plant raw materials in bread production allows the creation of a product with high organoleptic qualities and enriches wheat bread with nutrients. During the research, two batches of bread were baked, each with seven samples containing secondary plant raw materials in concentrations ranging from 5% to 30%. Organoleptic and physicochemical evaluations were used to select samples whose parameters meet GOST standards. The technological process parameters for preparing pan bread with the use of steam were determined. The study results indicate a significant impact of the additives on the appearance, color, and texture of the bread crumb while maintaining its taste and aromatic characteristics. These results suggest the possibility of optimizing bread composition using cost-effective secondary raw material components, which is of interest to producers and researchers in the food industry.

1. Granato, Daniel, et al. "Functional foods: Product development, technological trends, efficacy testing, and safety." Annual Review of Food Science and Technology 11 (2020): 93-118.

2. O potreblenii produktov pitaniya v domashnikh khozyaystvakh v 2023 godu [On the consumption of food products in households in 2023] (In Russian). URL: https://stat.gov.kz/ru/news/opotreblenii-produktov-pitaniya-v-domashnikhkhozyaystvakh-v-2023-godu-/

3. Garlinskaya, M. I., Yu. S. Usenya. Opredelenie pishchevoy tsennosti polufabrikatov muchnykh izdelii, obogashchennykh vtorichnymi produktami pererabotki maslichnykh kultur [Determination of the nutritional value of semufinished flour products enriched with secondary products of oilseed processing]// Nauka, pitaniye i zdorovye. 2020. S. 145-148. (In Russian).

4. Seydalieva, M. A. Pererabotka pivnoy drobiny i ee ispol'zovaniye v proizvodstve pishchevykh produktov [Processing of brewer's spent grain and its utilization in food production] //sektsiya 22 "sovremennye nauchno-obrazovatel'nye tendentsii v, 4194 (in russian).

5. Zhitkov, V. V., Fedorenko, B. N., Bykov, A. V. Pishchatel'nye svoystva khleba s dobavleniyem pivnoy drobiny [Nutritional properties of bread with added brewer's spent grain] // Health, Food & Biotechnology. 2020. T. 2. № 4. S. 81-88. (In Russian).

6. Czubaszek, Anna, et al. "Baking properties of flour and nutritional value of rye bread with brewer's spent grain." LWT 150 (2021): 111955.

7. Gershonchik K.N., Garlinskaya M.I. Issledovaniye vliyaniya produktov pererabotki maslichnogo syrya na strukturno-mekhanicheskiye svoystva testa [Study of the influence of oilseed processing products on the structural-mechanical properties of dough]// Pishchevaya promyshlennost': nauka i tekhnologii. 2022. T. 15. № 3. S. 23-31. DOI: 10.47612/2073-4794-2022-15-3(57)-23-31. (In Russian).

8. Sanmartin, Chiara, et al. "Flaxseed cake as a tool for the improvement of nutraceutical and sensorial features of sourdough bread." Foods 9.2 (2020): 204.

9. Bárta, Jan, et al. "Oilseed cake flour composition, functional properties and antioxidant potential as effects of sieving and species differences." Foods 10.11 (2021): 2766.

10. Wang, Yaqin, and Ching Jian. "Sustainable plant-based ingredients as wheat flour substitutes in bread making." npj Science of Food 6.1 (2022): 49.

11. Chetrariu, Ancuța, and Adriana Dabija. "Brewer’s Spent Grains: Possibilities of Valorization, a Review." *Applied Sciences* 10, no. 16 (2020): 5619.

12. Devnani, B., Moran, G. C., and Grossmann, L. "Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations." *Foods* 12, no. 7 (2023): 1543.

13. Krupa-Kozak, Urszula, et al. "Novel glutenfree bread with an extract from flaxseed by-product: the relationship between water replacement level and nutritional value, antioxidant properties, and sensory quality." Molecules 27.9 (2022): 2690.

14. GOST 5667-2022. Khleb i khlebobulochnye izdeliya. Pravila priyemki, metody otbora obraztsov, metody opredeleniya organolepticheskikh pokazateley i massy izdeliy. [State Standard 5667-2022. Bread and bakery products. Acceptance rules, methods of sampling, methods for determination of organoleptic indicators and weight of products] (In Russian).

15. GOST 31805-2018. Izdeliya khlebobulochnye iz pshenichnoy khlebopekarnoy muki. Obshchiye tekhnicheskiye usloviya [State Standard 31805-2018. Bakery products made from wheat flour. General technical conditions]. (In Russian).