The Effect of Nut Oil Cakes on Selected Properties of Enriched Wheat Bread and Their Changes During Storage

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.