Comprehensive Evaluation of Physicochemical and Sensory Properties of Bread Enriched with Natural Ingredients

Abstract

This study examines the physicochemical properties and energy value of bread produced using conventional baking technology and formulations enriched with whey, flaxseed, and wheat bran. Organoleptic evaluations were conducted to assess the impact of these natural additives on the sensory profile of the final product. The incorporation of whey, flaxseed, and bran significantly affected crumb moisture, titratable acidity, porosity, and macronutrient composition, including protein, fat, and carbohydrate content. Specifically, the enriched bread exhibited a crumb moisture content of 39.8%, titratable acidity of 4.9 °T, and porosity of 74.9%. Its energy value was calculated at 239.78 kcal per 100 g. Beyond improvements in taste and texture, the presence of bioactive compounds derived from both plant-based and animal-based ingredients enhanced the biological activity of the bread. The results support the classification of the enriched product as a functional food, with potential therapeutic, prophylactic, and preventive health benefits.