Gumul Dorota, Oracz Joanna, Litwinek Dorota, Żyżelewicz Dorota, Zięba Tomasz, Sabat Renata, Wywrocka-Gurgul Anna, Ziobro Rafał
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland.
Foods. 2024 Jun 5;13(11):1767. doi: 10.3390/foods13111767.
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.
本研究的目的是评估挤压制剂对全麦面包的生物活性和营养特性、维生素B含量、挥发性化合物谱以及品质的影响。以陈面包（二次原料）和苹果渣（副产品）为基础的挤压制剂被用作面包添加剂。结果发现，这些制剂并未使面包的蛋白质含量增加，而是增加了促进健康的化合物，尤其是没食子酸、原儿茶酸、咖啡酸、对香豆酸、芦丁、槲皮素和B族维生素。挤压制剂对所生产面包的品质有积极影响，如产量和内聚性，并赋予其宜人的香气。结果表明，在所有添加了陈面包挤压制剂的检测面包样品中，含有15%挤压制剂（包含55%玉米粉、30%陈面包和15%苹果渣）的玉米粉和苹果渣面包样品具有足够的营养价值，没食子酸、原儿茶酸、对香豆酸、咖啡酸、芦丁和槲皮素的含量最高；鞣花酸含量中等；使用四种方法（DPPH、ABTS、铁还原抗氧化能力（FRAP）和亚铁离子螯合试验）在体外测定具有较高的抗氧化活性；品质良好；并且含有大量维生素，尤其是B1、B2和B3。这种类型的挤压制剂应利用作为副产品的苹果渣和作为二次废弃物的陈面包。这样的组合对于烘焙行业来说是一种极好的低成本、简便且有前景的解决方案，正如本出版物所证明的，可用于获得具有更高营养价值和增强健康潜力的面包。
