A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

Abstract

The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However, this research defined the right ways for using them and set as a preliminary work in this field. The study has been carried out in two stages: firstly, linseed flour was added to the rye-wheat bread recipe in an amount of 5; 10; 15; 20 % to the weight of wheat flour. Secondly, dietary fiber was added to these experimental samples, prepared from rice husks without removing amorphous silicon dioxide in an amount of 0.3; 0.5; 0.7 % to the total mass of rye-wheat flour. The optimization of the ratios of the flour components with a simplex-lattice design was carried out and the rheological measurements of dough and bread were conducted on the farinograph and Chopin alveograph. The study results experimentally found that mixtures of rye-wheat flour and linseed flour with the addition of fiber as “medium in strength” give bread with sufficient volume. The recipe optimization parameters indicated that rational percentage of fiber and linseed flour up to 0.5 % and 15 %, respectively allows increasing the nutritional and biological value of finished products, improves the crumb structure, gas-holding and water-holding capacity of bread, which in turn prevents the stale process and thereby increases the shelf life of finished products. The obtained results allow us to suggest that, this recipe optimization model could be used in further research, as studies in this direction are limited

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

“…Despite these drawbacks, fiber supplementation offers healthy benefits thus bakery industry is continuously looking for different fiber sources that might lead to fiber-enriched breads with comparable quality to white breads (19)(20)(21). Thereby, this is one area where rice husk fibers could be utilized to produce fiber-rich bread and bakery products (22)(23)(24).…”

“…Bread and bakery products are widely consumed and have established processing lines, making them an ideal platform for incorporating rice husk fibers to improve nutritional content (22)(23)(24). Research efforts have primarily focused on using raw rice, germinated rice, and rice bran as supplements to wheat flour in bakery products (25)(26)(27)(28).…”

“…Research efforts have primarily focused on using raw rice, germinated rice, and rice bran as supplements to wheat flour in bakery products (25)(26)(27)(28). While there have been some studies exploring the incorporation of rice husk fibers, specifically from Hassawi rice, into bakery products, these efforts are relatively limited and more research is needed to fully explore the potential of using the whole grain or husk of Hassawi rice in making pan bread (22)(23)(24).…”