The Effect of Nut Oil Cakes on Selected Properties of Enriched Wheat Bread and Their Changes During Storage
Source abstract
Abstract
The aim of this study was to evaluate selected parameters during storage of wheat bread enriched with hazelnut oil cake (HOC) or walnut oil cake (WOC) at levels of 5%, 10%, and 15%. Bread volume and specific volume, chemical composition, crumb moisture, crumb color in the CIE L*a*b* space, crumb texture, total phenolic content (TPC), and antioxidant activity were determined. Tests were conducted on days 1, 3, and 7 of storage. It was found that the HOC/WOC-enriched breads had lower volume and specific volume compared to the control bread. The addition of HOC or WOC improved the nutritional value of the bread, as they had higher protein, mineral, and dietary fiber contents and lower carbohydrate levels. Crumb moisture decreased during storage. The addition of HOC or WOC to the recipe increased crumb hardness while reducing elasticity and cohesiveness. During storage, an increase in hardness, a decrease in elasticity and cohesiveness, and a darker crumb were observed. The enriched breads were characterized by significantly higher TPC and AA contents, and the values of these parameters increased with the addition of nut oil cake. However, the TPC decreased significantly during storage.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nuts composition and effects · Food composition and properties · Agricultural Engineering and Mechanization
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszów, Zelwerowicza 4, 35-601 Rzeszów, Poland
Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland
References (52)
Show source-provided references
1. Zarzycki, P., Wirkijowska, A., and Pankiewicz, U. (2024). Functional Bakery Products: Technological, Chemical and Nutritional Modification. Appl. Sci., 14.10.3390/app142412023 ↗
2. Kaim, U., and Goluch, Z.S. (2023). Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement. Nutrients, 15.10.3390/nu15204459 ↗
3. Cacak-Pietrzak, G., Dziki, D., Gawlik-Dziki, U., Sułek, A., Wójcik, M., and Krajewska, A. (2023). Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality. Appl. Sci., 13.10.3390/app13010477 ↗
4. Vargas, M.C.A., and Simsek, S. (2021). Clean label in bread. Foods, 10.10.3390/foods10092054 ↗
5. Day, D., Richter, J., Ek, P., Gu, B.-J., and Ganjyal, G.M. (2021). Utilization of Food Processing By-products in Extrusion Processing: A Review. Front. Sustain. Food Syst., 4.10.3389/fsufs.2020.603751 ↗
6. Zero-waste strategy by means of valorization of bread waste10.1016/j.jclepro.2022.132795 ↗
7. Pop, A., Păucean, A., Socaci, S.A., Alexa, E., Man, S.M., Muresan, V., Chi, S.M.S., Salantă, L., Popescu, I., and Berbecea, A. (2020). Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product. Molecules, 25.10.3390/molecules25092214 ↗
8. Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them10.1111/jfpp.14573 ↗
9. Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation10.1093/jn/131.11.2837 ↗
10. Antioxidant and hepatoprotective effects of punicalagin and punicalin on acetaminophen-induced liver damage in rats10.1002/ptr.816 ↗
11. Two ellagitannins from the leaves of Terminalia triflora with inhibitory activity on HIV-1 reverse transcriptase10.1002/ptr.1504 ↗
12. Bioactive compounds, physical and sensory properties of cake made with walnut press-cake10.1111/jfq.12169 ↗
13. Pycia, K., and Juszczak, L. (2024). Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes. Foods, 13.10.3390/foods13010140 ↗
14. Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation10.3390/molecules29174237 ↗
15. Physicochemical Properties of Chocolate Spread with Hazelnut Cake: Comparative Study and Optimization10.1016/j.lwt.2021.111548 ↗
16. Pycia, K., Kapusta, I., and Jaworska, G. (2020). Changes in antioxidant activity, profile, and content of polyphenols and tocopherols in common hazel seed (Corylus avellana L.) depending on variety and harvest date. Molecules, 25.10.3390/molecules25010043 ↗
17. Bread staling and methods of prolonging its freshness
18. Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures
19. De Lamo, B., and Gómez, M. (2018). Bread Enrichment with Oilseeds. A Review. Foods, 7.10.3390/foods7110191 ↗
20. Pycia, K., and Juszczak, L. (2023). Influence of hazelnut and walnut oil cakes powder on thermal and rheological properties of wheat flour. Foods, 12.10.3390/foods12224060 ↗
21. Pycia, K., Pawłowska, A.M., and Kaszuba, J. (2024). Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread. Appl. Sci., 14.10.3390/app14083468 ↗
22. AACC (2010). American Association of Cereal Chemistry Approved Methods, American Association of Cereal Chemists. [10th ed.]. Available online: http://methods.aaccnet.org/toc.aspx.
23. AOAC International (2016). Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists. [20th ed.].
24. Culețu, A., Susman, I.E., Mult, E.M., Cucu, S.E., and Belc, N. (2023). Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics. Processes, 11.10.3390/pr11041108 ↗
25. Wójcik, M., Dziki, D., Matwijczuk, A., and Gawlik-Dziki, U. (2023). Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics. Foods, 12.10.3390/foods12173320 ↗
26. Evaluation of physical, sensorial, and antioxidant propertiesof gluten-free bread enriched with Moringa Oleifera leaf powder10.1007/s00217-017-2942-y ↗
27. Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation10.1021/jf991072g ↗
28. Antioxidant activity applying an improved ABTS radical cation decolorization assay10.1016/S0891-5849(98)00315-3 ↗
29. Antioxidant activity of various tea extracts in relation to 434 their antimutagenicity10.1021/jf00049a007 ↗
30. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay10.1006/abio.1996.0292 ↗
31. Wheat bread enriched with raspberry and strawberry oilcakes: Effects on proximate composition, texture and water properties10.1007/s00217-019-03370-5 ↗
32. Grosu, C. (2017). Mineral Composition of Walnut Kernel and Walnut Oil Cake, Academia de Studii Economice a Moldovei. Available online: https://ibn.idsi.md/sites/default/files/imag_file/225-226.pdf.
33. Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of Ingredients in the Development of Gluten-free Vegan Bread?10.1080/15428052.2022.2060160 ↗
34. Fibre intake for optimal health: How can healthcare professionalssupport people to reach dietary recommendations?10.1136/bmj-2020-054370 ↗
35. (2024, July 03). Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on Nutrition and Health Claims Made on Foods. Available online: http://data.europa.eu/eli/reg/2006/1924/oj.
36. Changing the Energy Density of the Diet as a Strategy for Weight Management10.1016/j.jada.2005.02.033 ↗
37. The influence of WF quantity on the quality of wheat bread
38. Study on the effects of wheat bran incorporation on water mobility and biopolimer behavior during bread making and storage using time-domain 1H NMR 749 relaxometry10.1016/j.foodchem.2017.01.039 ↗
39. Effect of dietary fibre polysaccharides on structure and thermal properties of 825 gluten proteins–A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC10.1016/j.foodhyd.2017.03.012 ↗
40. Anthocyanin infused watermelon rind and its stability during storage10.1016/j.ifset.2015.10.010 ↗
41. Romankiewicz, D., Hassoon, W.H., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdy, M., Ceglińska, A., and Dziki, D. (2017). The Effect of Chia Seeds (Salvia hispanica L.) Addition of Quality and Nutritional Value of Wheat Bread. J. Food Qual., 7352631.10.1155/2017/7352631 ↗
42. Pycia, K., and Ivanišová, E. (2020). Physicochemical and antioxidant properties of wheat bread enriched with hazelnuts and walnuts. Foods, 9.10.3390/foods9081081 ↗
43. Yellow sweet potato flour: Use in sweet bread processing to increase β-carotene content and improve quality10.1590/0001-3765201820150804 ↗
44. Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes10.1016/j.lwt.2010.11.020 ↗
45. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours10.3109/09637486.2011.562883 ↗
46. Medina-Rendon, E.A., Guatemala-Morales, G.M., Padilla-Camberos, E., Corona-González, R.I., Arriola-Guevara, E., and García-Fajardo, J.A. (2021). Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties. Processes, 9.10.3390/pr9091660 ↗
47. Crumb firming kinetics of wheat breads with antistaling additives10.1006/jcrs.1998.0190 ↗
48. Effect of Red Kidney Bean (Phaseolus vulgaris L.) Flour on Bread Quality
49. Alpers, T., Kerpes, R., Frioli, M., Nobis, A., Hoi, K.I., Bach, A., Jekle, M., and Becker, T. (2021). Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste. Foods, 10.10.3390/foods10010076 ↗
50. Valorisation of Hazelnut By-Products: Current Applications and Future Potential. Biotechnol
51. Gałkowska, D., Pycia, K., and Krykhta, A. (2025). Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional andTechnological Properties. Molecules, 30.10.3390/molecules30163411 ↗
52. Effect of Storage on the Antioxidant, Color and Sensory Properties of Local Bread10.35414/akufemubid.1253934 ↗