Bread with oilseed cake: impact on safety, nutritional value, and organoleptic properties

This study examines the impact of various oilseed cakes (pumpkin, flaxseed, peanut, soybean, and sunflower) on the quality parameters of wheat bread made with sourdough. The research covers physicochemical characteristics, including moisture content, acidity, and porosity, as well as the determination of toxic elements (lead, arsenic, cadmium, and mercury) after baking, in accordance with GOST standards. The research methodology involved the experimental enrichment of wheat bread with 5% of different oilseed cakes, laboratory analysis of physicochemical indicators, and quantitative determination of toxic element content using standard methods. Moisture content was determined following GOST 21094-75, acidity was analyzed by titration according to GOST 5670-96, and porosity was measured using GOST 5669-96. The concentration of heavy metals was assessed using spectrometric methods in accordance with GOST 33824-2016, GOST 31628-2012, and GOST 26927-86. The experiment demonstrated that the addition of 5% oilseed cake (pumpkin, flaxseed, peanut, soybean, and sunflower) alters the physicochemical properties of bread while maintaining its traditional taste and texture. Soybean cake increased porosity, peanut cake contributed to moisture retention, while flaxseed and sunflower cakes enhanced acidity. The analysis confirmed that the levels of toxic elements in the tested samples did not exceed permissible limits, ensuring product safety. The obtained results highlight the importance and safety of using oilseed cakes in the baking industry, allowing for the enhancement of functional value, reduction of production costs, and promotion of sustainable raw material utilization. Thus, the incorporation of plant-based oilseed cakes presents new opportunities for expanding the range of functional bakery products while meeting modern market demands.

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