Development of Rye-Wheat Bread Containing Flaxseed Flour and Rice Husk Dietary Fiber
Baiysbayeva M. Iztayev A. Iskakova G. Moldakulova Z. Batyrbayeva N. Irmatova Z. Baygazieva G. Izembayeva A. Askarbekov E.
June 2025Ital Publication
Emerging Science Journal
2025#9Issue 31209 - 1230 pp.
The study aims to improve the nutritional and biological value of rye-wheat bread by incorporating defatted flaxseed flour and dietary fiber from rice husks. Conducted in two stages, the research first introduced defatted flaxseed flour into bread formulations at 5–20% of wheat flour weight. In the second stage, rice husk-derived dietary fibers were added in powdered form at 0.3–0.7% of the total rye-wheat flour mass. The effects of these additives on doughs physicochemical and rheological properties were analyzed. Results indicated that adding flaxseed flour and dietary fibers produced medium-strength dough, ensuring adequate bread volume. Optimal dosages were identified as 15% flaxseed flour (to wheat flour weight) and 0.5% dietary fiber (to rye-wheat flour mass). The study also proposed technological modes to enhance consumer properties of the bread. The research demonstrated increased nutritional value, with a 39.7% rise in protein content, a 2.8-fold fiber increase, higher levels of minerals, and significant vitamin boosts (C: +0.375 mg/100 g; E: +3.55 mg/100 g). A 15.4% reduction in carbohydrates was also noted. Additionally, the additives improved gas-holding capacity, crumb structure, and moisture retention, reducing staling and extending shelf life.
Bread, Dough , Dietary Fiber , Flaxseed Flour , Nutritional Value , Rye-Wheat Flour
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