Technology development for bread made from triticale and soy flour with fenugreek seeds
Authors:
Lilia V. Naimushina , Galina A. Gubanenko, Irina D. Zykova, Tatiana S. Moskvicheva
Abstract:
Recently, the use of alternative grains and legumes, as well as plant supplements, has been explored in line with healthy eating concepts. Triticale, a cultivated hybrid of wheat and rye, is a valuable grain crop for bread production. It boasts increased frost resistance, resistance to fungal and viral diseases, reduced soil fertility requirements, and high nutritional value. The purpose of the study was to develop a high-quality bread made from a combination of triticale- soy flour and fenugreek seeds. HPLC analysis of the chemical composition of an aqueous extract of fenugreek seeds, used as a fortifying ingredient in the developed bread, revealed the predominant presence of trigonellines, a biologically active substance with a range of medicinal properties. UV-visible spectroscopy using the model radical DPPH demonstrated the extract's high antioxidant activity. A study of the yeast-lifting power of dough made from triticale and soy flours with different mass fractions allowed us to determine the optimal technological proportions of combined triticale-soy flour – 90:10. A calculation method was used to prove an increase in the biological value of proteins in triticale-soy flour (90:10) by 10% compared to that of triticale proteins. A recipe for bread using the combined flour and a technological scheme for its production were developed. The nutritional value of 100 g of the product was determined, taking into account losses during heat treatment: protein content – 11.2%, fat – 2.5%, carbohydrates (total mono- and disaccharides, starch and dietary fiber) – 51.4%. The caloric content of this bread was 273 kcal/100 g. The authors showed that the organoleptic and physicochemical parameters of the product are within the range of values regulated by GOST 2077-2023. The obtained results demonstrate the potential of using alternative raw materials to create fortified food products that meet modern requirements for a healthy lifestyle.
Keywords:
enriched bread; triticale flour; fenugreek seeds; nutritional value; organoleptic properties; physicochemical properties
For citation:
Naimushina L.V., Gubanenko G.A., Zykova I.D., Moskvicheva T.S. Technology development for bread made from triticale and soy flour with fenugreek seeds. Индустрия питания|Food Industry. 2025. Vol. 10, No. 4. Pp. 24–35. DOI: 10.29141/2500-1922-2025-10- 4-3. EDN: FYHRZE.
