EVALUATION OF UNCONVENTIONAL INGREDIENTS TO IMPROVE WHEAT BREAD NUTRITIONAL PROFILE

Recently, the shift toward a healthy lifestyle has prompted an emphasis on well-balanced and nutrient-rich diets. In response to this trend, food fortification with nutritional components has been widely adopted. Bread, considered a staple food, presents an ideal candidate for the application of enrichment strategies. In the first chapter, the effect of reducing sodium chloride and its partial or total substitution with Salicornia ramosissima powder on dough and bread was investigated. Functional doughs and breads were formulated with three levels of salt (0.6%, 1.2%, and 1.8%) and varying NaCl/Salicornia ratios (0%, 50%, and 100%) using the Response Surface Methodology (RSM). The findings revealed that incorporating 65.24% Salicornia powder at a 1.8% salt level resulted in doughs with high stability, good resistance, and improved viscoelastic properties. The functional breads exhibited an increased specific volume and a softer, less chewy crumb compared to the control. However, the loaves' crumb color showed slightly higher green tones. In recent years, there has been a compelling resurgence of interest in ancient grains. In the second chapter, the fortification of wheat dough and bread with 20% bran from seven ancient grain genotypes was evaluated. Results showed that doughs enriched with brans from emmer genotypes GP and GAR exhibited the highest elasticity and resistance to extension. All functional breads showed a lower specific volume and a darker crust and crumb compared to the control bread. An overall improvement in the bread’s chemical composition and nutritional profile was noticed, specifically an increase in total dietary fiber (TDF). Sensory evaluations revealed that breads fortified with GAR and NOR bran received the highest scores for overall liking. Both approaches represent innovative responses to the global quest for a healthy, nutrient-rich diet and support the contemporary movement of using natural components derived from sustainable agricultural practices and environmentally friendly low-input farming. Keywords : Food fortification, S. ramosissima, RSM, Ancient grains, Bran.

Recently, the shift toward a healthy lifestyle has prompted an emphasis on well-balanced and nutrient-rich diets. In response to this trend, food fortification with nutritional components has been widely adopted. Bread, considered a staple food, presents an ideal candidate for the application of enrichment strategies. In the first chapter, the effect of reducing sodium chloride and its partial or total substitution with Salicornia ramosissima powder on dough and bread was investigated. Functional doughs and breads were formulated with three levels of salt (0.6%, 1.2%, and 1.8%) and varying NaCl/Salicornia ratios (0%, 50%, and 100%) using the Response Surface Methodology (RSM). The findings revealed that incorporating 65.24% Salicornia powder at a 1.8% salt level resulted in doughs with high stability, good resistance, and improved viscoelastic properties. The functional breads exhibited an increased specific volume and a softer, less chewy crumb compared to the control. However, the loaves' crumb color showed slightly higher green tones. In recent years, there has been a compelling resurgence of interest in ancient grains. In the second chapter, the fortification of wheat dough and bread with 20% bran from seven ancient grain genotypes was evaluated. Results showed that doughs enriched with brans from emmer genotypes GP and GAR exhibited the highest elasticity and resistance to extension. All functional breads showed a lower specific volume and a darker crust and crumb compared to the control bread. An overall improvement in the bread’s chemical composition and nutritional profile was noticed, specifically an increase in total dietary fiber (TDF). Sensory evaluations revealed that breads fortified with GAR and NOR bran received the highest scores for overall liking. Both approaches represent innovative responses to the global quest for a healthy, nutrient-rich diet and support the contemporary movement of using natural components derived from sustainable agricultural practices and environmentally friendly low-input farming.