The use of oilseed cake for supplementation of bakery products

Abstract

The issue of rational use of secondary raw material resources as a waste-free production is important today. The possibility of using oilseed meal (rapeseeds and camelina seeds) in the production of bakery is discussed in the article. The researches and analysis of the effect of oilseed meal on the formation of quality indicators and nutritional value of bakery were carried out. It was revealed that the introduction of rapeseed cake into the recipe composition of yeast dough up to 5% and camelina cake up to 10% of the weight of wheat flour has a similar character and a positive effect on the process of dough fermentation, formation of sensorical aspects. Finished products with rapeseed and camelina cake have a pleasant yellowish-mustard color with insignificant impregnations, good dimensional stability, porosity, and in terms of physical and chemical parameters, it meets the requirements of regulatory documents. An increase in the nutritional value of new types of bakery products is associated with a significant increase in their composition of the total amount of protein, dietary fiber, iron, and B vitamins. Taking into account the taste, it is proposed to use products with rapeseed cake as bread for toasts, products with camelina cake as buns for hamburgers and sandwiches.

Valorization Potentials of Rapeseed Meal in a Biorefinery Perspective: Focus on Nutritional and Bioactive Components

“…Nevertheless, for rapeseed meal as well as other oilseed cakes, the recovery of fiber fractions as value-added ingredients for the food industry is still an undeveloped field [31]. However, as the market of bakery and breakfast products is under constant search for innovative ingredients, a possible direct application of rapeseed meal as a functional food ingredient by virtue of its composition is being considered [32,33].…”