[Bread from the bioactivated wheat grain with the raised nutrition value]

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Science

Background:

• Bioactivated wheat bread is rich in fiber, minerals, and vitamins but lacks sufficient protein and lysine.
• Traditional bread production methods do not fully optimize the nutritional profile of wheat.
• Enhancing the nutritional quality of wheat-based products is crucial for public health.

Purpose of the Study:

• To develop a nutritionally enhanced bread using bioactivated wheat grain.
• To investigate the impact of incorporating wheat germ flour on bread's nutritional composition and biological value.
• To optimize bread formulations for improved protein and amino acid content.

Main Methods:

• Formulation of bread incorporating 6.5% wheat germ flour into bioactivated wheat grain.
• Analysis of protein content, biological value, and amino acid profile (lysine score).
• Comparative assessment of nutritive, biological, and energy values between control and test bread samples.

Main Results:

• Wheat germ flour exhibited a high protein biological value (77.4%) and lysine score (100.3%).
• Bread with wheat germ flour showed a 19.0% increase in protein content compared to control.
• The enhanced bread demonstrated higher phosphorus (13.0%) and zinc (50.0%) content.

Conclusions:

• Incorporating wheat germ flour significantly improves the nutritional profile of bioactivated wheat bread.
• The developed bread formulation offers a superior biological value (70.80%) due to enhanced protein and balanced amino acids.
• This approach presents a viable strategy for producing healthier wheat-based bakery products.