Study of the influence of wheat germ flour and egg albumin on bread quality indicators

Abstract

This study investigates the potential of incorporating plant and animal raw materials, specifically wheat germ flour and egg albumin, into the production of enriched bread. To evaluate the impact of these additives on the quality of the resulting bread, various concentrations of wheat germ flour and egg albumin were introduced into the rye-wheat mixture during the kneading process. The results indicate that the addition of these components significantly affects the porosity of the bread samples. One sample exhibited an increase in porosity, while two others showed a decrease compared to the control sample. However, the porosity values for the control sample and one of the test samples aligned with standard values. Furthermore, the study reveals that increasing the amounts of wheat germ flour and egg albumin in the recipes leads to a decrease in alkalinity and moisture content. Based on the overall results, one sample was found to be the most successful according to physico-chemical indicators, while another sample was deemed the best according to organoleptic assessments.