O. V. Zinina1, O. P. Neverova1 , Y. Li2 , F. Zhang2 , M. B. Rebezov3
1 Ural State University, Ekaterinburg, Russia
2 Northeast Agricultural University, Harbin, China
3 V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia
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Volume 25 No. 3
Date of paper submission: 23.12.2024, date of review: 13.01.2025, date of acceptance: 15.01.2025
Published: 03/31/2025
Abstract. The growing demand for functional and specialized products predetermines the expansion of the range of these products, including bakery products, as the main food product in the consumer basket. One of the areas of improving the composition of bread is the introduction of plant proteins into the composition. However, most plant proteins have certain deficiencies in their amino acid composition, which leads to malnutrition. The scientific novelty of the study lies in obtaining new scientific data on the influence of protein composition from different plant proteins on the quality indicators and biological value of bread. The purpose of the research is to establish the effect of a protein composition optimized for the amino acid composition on the quality indicators of bread. Research methods. Hemp, soy, flax, sunflower, and pumpkin proteins were used to obtain a protein composition with an optimal amino acid composition. The protein compositions were optimized using the simplex method with the establishment of linear constraints on the desired variables and the search for the extremum of the linear objective function – the amino acid score of lysine, as the most deficient in plant proteins. The resulting protein compositions were added to the composition of wheat bread instead of 10 % of premium wheat flour. The experimental bread samples were tested for sensory and physicochemical parameters using generally accepted methods. Results. The results of the researches of the obtained bread samples showed that the protein content increased significantly (up to 59.8 % compared to the control sample), while the fat and moisture content changed insignificantly. At the same time, all samples were within the standard values according to GOST R 58233-2018 for the studied parameters. The results of the sensory studies made it possible to establish the acceptability of the experimental bread samples: the taste and smell remained pleasant, despite the specific sensory properties of the proteins used, only the color of the bread changed significantly compared to the control sample. Thus, the research results showed the promise of combining various plant proteins and introducing the resulting compositions into bakery products to increase their nutritional and biological value.
Keywords: amino acid composition, essential amino acids, hemp protein, soy protein, flax protein, sunflower protein, pumpkin protein
For citation: Zinina O. V., Neverova O. P., Li Y., Zhang F., Rebezov M. B. Research the effect of protein composition on qualitative indicators of bread. Agrarian Bulletin of the Urals. 2025; 25 (03): 434‒448. https://doi.org/10.32417/1997-4868-2025-25-03-434-448 (In Russ.)
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