Development and application of novel additives in bread-making

Mónika Bartalné-Berceli, Eszter Izsó, Szilveszter Gergely, A. Salgó

Research output: Contribution to journalArticle

Abstract

There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components, dietary fibre and other health-beneficial compounds. A few of them have been selected for further examination. Aleurone-rich flour and wheat bran sourdough were supplemented to the selected additives and the experiment was carried out in industrial scale. The quality of the baked products was examined by analysing physical and sensory properties. The quality of the prepared bread products having limited amount of each additive does not decrease compared to the commercially available products, nevertheless their nutritional value increased. Four new bread products rich in dietary fibre, in vitamins and in minerals have been developed during the experiment carried out in industrial scale. They are relatively cheap comparing commercially available products so they are accessible for the population with low income. These new products can be labelled as fibre rich products and are applicable in several diets.

Original languageEnglish
Pages (from-to)470-475
Number of pages6
JournalCzech Journal of Food Sciences
Volume36
Issue number6
DOIs
Publication statusPublished - Jan 1 2018

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Keywords

  • Aleurone-rich flour
  • Bread-making
  • Fermented bran
  • Physical properties
  • Sensory characterisation
  • Soy-based sprouted additive
  • Wheat bran

ASJC Scopus subject areas

  • Food Science

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