IMPROVEMENT OF BREAD TECHNOLOGY WITH INCREASED NUTRITION VALUE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-21

Keywords:

bread, whole grain hemp flour, sourdough, enzymes, trace elements, technological process, nutritional value

Abstract

Subject. Technology of bread with increased nutritional value. Purpose. To investigate the complex influence of the dough preparation method, the addition of sourdough starter, enzyme preparations in combination with a mineral complex on the consumer characteristics of bread with non-traditional plant raw materials. Methods. Organoleptic and physicochemical methods of dough and bread research were used according to generally accepted methods. The content of macro- and microelements was determined by optical emission spectroscopy with inductively coupled plasma. Mathematical processing of the obtained results was performed using the Winlab32 software of the OES-IZP instrument in the Windows XP prof operating system, statistical data processing was performed using the Microsoft Excel program package. Results. It has been shown that it is possible to significantly improve the nutritional value of wheat-hemp bread by fortifying the bread with mineral complexes. The technology of wheat-hemp bread has been improved, which regulates: a two-stage dough preparation process using sourdough on pure cultures Limosilactobacillus reuteri and Lactiplantibacillus pentosus; stabilization of the wheat-hemp dough system by adding an enzyme preparation (α-Amylase 0.12%, Lipase SQfiltrase 0.15%, Transglutaminase 0.025% to the flour mass); enrichment of bread with trace elements - zinc, selenium, iron and chromium, which ensures hygienic requirements for functional nutrition. Scope of the results. The obtained research results can be used in modeling recipes for health-promoting bread with increased nutritional value and development of fortified food technologies.

Downloads

Download data is not yet available.

References

Hrishchenko, A. V. Doslidzhennia tendentsii rozvytku khlibopekarskoi promyslovosti Ukrainy [Research into trends in the development of the baking industry in Ukraine]. Ahrosvit [Agro World]. 2025. 1. 77–89. https://doi.org/10.32702/2306-6792.2025.1.77 [in Ukrainian].

Anastasova, L., Petreska-Ivanovska, T., Petkovska, R., Petrusevska-Tozi, L. Concepts, benefits and perspectives of functional dairy food products. Macedonian Pharmaceutical Bulletin. 2019. 02. 73–83. https://doi.org/10.33320/maced.pharm.bull.2018.64.02.008.

Kudelko, A., Bazhai-Zhezherun, S. Доцільність фортифікації борошна [The feasibility of flour fortification]. Naukovi zdobutky molodi – vyrishenniu problem kharchuvannia liudstva u XXI stolitti: materialy 89 Mizhnarodnoi naukovoi konferentsii molodykh uchenykh, aspirantiv i studentiv, 3–7 kvitnia 2023 r., m. Kyiv. Kyiv: NUKhT, 1, 88. [in Ukrainian].

Smoliar, V. I., Petrashenko, H. I., Holokhova, O. V. Fortyfikatsiia kharchovykh produktiv. [Fortification of food products]. Problemy kharchuvannia [Nutrition issues]. Проблеми харчування. 2014. 1. 29–32. [in Ukrainian].

Kosinov, M. V., Hulich, M. P., Kaplunenko V.H. Patent. № 43032 Ukraina, MPK А61К 31/295 (2009.01) А61К 33/00, A23L 1/00. Mikroelementnyi kompleks na osnovi nanokarboksylativ biohennykh metaliv dlia zbahachennia produktiv kharchuvannia shchodennoho vzhytku, vyrobnytstva diietychnykh dobavok, funktsionalnykh produktiv ta produktiv spetsialnoho diie. [A microelement complex based on nanocarboxylates of biogenic metals for enriching everyday food products, producing dietary supplements, functional foods and special dietary products.]; Applicant and Patent Attorney LLC «Nanomaterials and Nanotechnologies». № u200902810; stated. 26.03.2009; Bjul. 27.07.2009. 6 p. [in Ukrainian].

Kaprelyants, L., Yegorova, A., Trufkati, L., Pozhitkova, L. Functional foods: prospects in Ukraine. Food science and technology. 2009. 13 (2). Р. 15–23. https://doi.org/10.15673/fst.v13i2.1382.

Burton, R. A., Andres, M., Cole, M., Cowley, J. M., Augustin, M. A. Industrial hemp seed: From the field to value-added food ingredients. Journal of Cannabis Research. 2022. 4 (1). Р. 45. https://doi.org/10.1186/s42238-022-00156-7.

López-Calabozo, R., Martínez-Martín, I., Rodríguez-Fernández, M., Absi, Y., Vivar-Quintana, A. M., Revilla, I. The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties. Foods. 2025. 14. Р. 509. https://doi.org/10.3390/foods14030509.

Kenneth, H. В., Hambidge, K. M., Ranum, P. Zinc fortification of cereal flours: Current recommendations and research needs. Food and Nutrition Bulletin. 2010. 31 (1). Р. 62–74. https://doi.org/10.1177/15648265100311s106.

Xu, J., Bai, M., Song, H., Yang, L., Zhu, D., Liu, H. Hemp (Cannabis sativa subsp. sativa) Chemical composition and the application of hempseeds in food formulations. Plant Foods for Human Nutrition. 2022. 77(4). Р. 504–513. https://doi.org/10.1007/s11130-022-01013-x.

Švec, I., Hrušková, M. Properties and nutritional value of wheat bread enriched by hemp products. Potravinarstvo. 2015. 9 (1). Р. 304–308. https://doi.org/10.5219/487.

Gunko, S., Naumenko, O., Нetmаn, I., Khomichak, L., Lukianchuk, I., Bilko, M., Bober, A., Zavadska, O., Yashchuk, N., Liashenko, S. Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread. Eastern-European Journal of Enterprise Technologies. 2025. 5 (11 (137). Р. 60–70. https://doi.org/10.15587/1729-4061.2025.337473.

Naumenko, O., Нetmаn, I., Chyzh, V., Gunko, S., Bal-Prylypko, L., Bilko, M., Tsentylo, L., Lialyk, A., Ivanytska, A., Liashenko, S. Improving the quality of wheat bread by enriching teff flour. Eastern-European Journal of Enterprise Technologies. 2023. 3 (11 (123). Р. 33–41. https://doi.org/10.15587/1729-4061.2023.279286 .

DSTU 7517:2024 Bread made from wheat flour. General technical conditions. (2025). Київ: ДП "УкрНДНЦ". Retrieved from https://online.budstandart.com/ua/catalog/document.html?id_doc=112017 (accessed on 30 October 2025).

DSTU 7045-2009 Bakery products. Methods for determining physicochemical parameters. (2010). Kyiv: DP «UkrNDNTs». Retrieved from https://online.budstandart.com/ua/catalog/document.html?id_doc=83710 (accessed on 30 October 2025).

Hetman, I., Mykhonik, L., Kuzmin, O., Shevchenko, A. Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread. Ukrainian Food Journal. 2021. 10 (3). P. 492–506. http://dx.doi.org/10.24263/2304-974X-2021-10-3-6.

Verheyen C., Albrecht A., Elgeti D., Jekle M., Becker T. Impact of gas formation kinetics on dough development and bread quality. Food Research International. 2015. 76 (3). Р. 860–866. https://doi.org/10.1016/j.foodres.2015.08.013.

Shuliak S.V., Chechet O.M., Haidei O.S., Dobrozhan Y.V., Kravtsova O.L., Bardyk I.Y., Krushelnytska O.V., Gutyj B.V. Validation of the method for determining toxic elements, micro- and macroelements in biological samples using atomic emission inductively coupled plasma (ICP OES). Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences. 2022. 24(107). Р. 82–87. https://doi.org/10.32718/nvlvet10714.

Moroni, A., Zannini, E., Arendt, E. K., Sensidoni G. Exploitation of buckwheat sourdough for the production of wheat bread. European Food Researchand Technology. 2012. № 10. P. 23–27. http://dx.doi.org/10.1007/s00217-012-1790-z.

Amr, A., Ajo, R. Production of two types of pocket‐forming flat bread by the sponge and dough method. Cereal Chemistry. 2005. 82(5). Р. 499–503. https://doi.org/10.1094/CC-82-0499.

Tebben, L., Chen, G., Tilley, M., Li, Y. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties. Journal of Food Science. 2020. 85 (12). Р. 4201–4208 https://doi.org/10.1111/1750-3841.15517.

Mikulec, A., Kowalski, S., Sabat, R., Skoczylas, Ł., Tabaszewska, M., Wywrocka-Gurgul, A. Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT – Food Science and Technology. 2019. 102. 164–172. https://doi.org/10.1016/j.lwt.2018.12.028.

Švec, I., Hrušková, M., Jurinová, I. Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect. Croatian journal of food science and technology. 2015. 7(2). Р. 68–75. https://doi.org/10.17508/CJFST.2015.7.2.01.

Rusu, I. E., Marc, R. A., Mureşan, C. C., Mureşan, A. E., Mureşan, V., Pop, C. R., Muste S. Hemp (Cannabis sativa L.) flour-based wheat bread as fortified bakery product. Plants. 2021. 10 (8). Р. 1558. https://doi.org/10.3390/plants10081558.

Downloads

Published

2025-12-22

How to Cite

Naumenko, O., Hetman, I., Lukianchuk І., Andrusyshyn, I., & Kaplunenko, V. (2025). IMPROVEMENT OF BREAD TECHNOLOGY WITH INCREASED NUTRITION VALUE. FOOD RESOURCES, 13(25), 193–203. https://doi.org/10.31073/foodresources2025-25-21

Issue

Vol. 13 No. 25 (2025): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.