Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety
Yessembek M. Tarabayev B. Kakimov M. Gajdzik B. Wolniak R. Bembenek M.
September 2024Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2024#13Issue 17
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.
bread , buckwheat bran , complex sourdough starter , fermented brew , microbiological safety , mold , potato disease , rice bran , secondary raw materials
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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, Gliwice, 44-100, Poland
Faculty of Organization and Management, Silesian University of Technology, Gliwice, 44-100, Poland
Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, Krakow, 30-059, Poland
The Department of Food Technology and Processing Products
Department of Industrial Informatics
Faculty of Organization and Management
Faculty of Mechanical Engineering and Robotics
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