Influence of flaxseed cake and brewer's grain on the characteristics of wheat bread

The utilization of secondary plant resources, such as plant cakes and press residues, is a pressing issue in the food industry. Brewers' spent grain is one of the main by-products of the brewing industry, while flaxseed meal is obtained by pressing flaxseed during oil production. Both materials are distinguished by their high content of protein, fiber, and vitamins, and they do not contain anti-nutritional substances such as phytates or antitrypsin, which are found in soybean meal. The aim of this study is to examine the impact of flaxseed meal and brewers' spent grain on the organoleptic and physicochemical properties of wheat bread. The application of secondary plant raw materials in bread production allows the creation of a product with high organoleptic qualities and enriches wheat bread with nutrients. During the research, two batches of bread were baked, each with seven samples containing secondary plant raw materials in concentrations ranging from 5% to 30%. Organoleptic and physicochemical evaluations were used to select samples whose parameters meet GOST standards. The technological process parameters for preparing pan bread with the use of steam were determined. The study results indicate a significant impact of the additives on the appearance, color, and texture of the bread crumb while maintaining its taste and aromatic characteristics. These results suggest the possibility of optimizing bread composition using cost-effective secondary raw material components, which is of interest to producers and researchers in the food industry.