Yessembek Madina, Tarabayev Baltash, Kakimov Mukhtarbek, Gajdzik Bożena, Wolniak Radosław, Bembenek Michał
The Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan.
Department of Industrial Informatics, Silesian University of Technology, 44-100 Gliwice, Poland.
Foods. 2024 Aug 25;13(17):2678. doi: 10.3390/foods13172678.
Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined-5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products.
通过技术进步和新配方在烘焙食品中追求更高的营养价值是食品工业中一个很有前景的方面。本研究着重于将富含生物活性物质的额外原料——米糠和荞麦麸纳入烘焙食品中。利用二阶旋转计划，确定了最佳比例——5%的米糠和10%的荞麦麸。这些麸皮的应用影响了面团和面包的品质，干态下糖分含量降低了5%，发酵液中降低了29%，这可能有助于预防糖尿病和控制胆固醇。引入麸皮，尤其是在发酵液中，对微生物稳定性产生了积极影响，降低了霉菌和马铃薯病害的风险。在发酵液中使用米糠和荞麦麸开发的面包技术显著提高了营养价值，满足了成年人每日蛋白质需求的31.2%、脂肪需求的15%和膳食纤维需求的18.4%。这种创新方法确保了必需维生素和矿物质的充足摄入，为创造更健康、更营养的烘焙食品展示了一条有前景的途径。
