Механично поведение и пространствено предаване на усилията в преходните конструктивни елементи при исторически зидани куполи
The present study aimed to evaluate the possibility of valorizing red pepper and eggplant by-products by producing flours and incorporating them as partial substitutes for wheat flour in bread production. Bread formulations with 3%, 5%, and 7% replacement of wheat flour were investigated. The technological characteristics of the dough, bread volume, crumb structure and sensory properties, as well as the storage stability of the bread, were evaluated. It was established that the dough maintained good workability and stability at all investigated incorporation levels. Increasing the amount of plant flours resulted in a gradual decrease in bread volume, with the effect being more pronounced for eggplant flour. At 7% incorporation, the bread volume decreased to 1360 cm³ for bread containing red pepper flour and to 1100 cm³ for bread containing eggplant flour, compared with 1520 cm³ for the control. Red pepper flour maintained good sensory characteristics even at 7% incorporation, whereas the bread containing eggplant flour exhibited a denser crumb and a slightly pronounced bitter note. No bacterial spoilage was detected within 96 hours, while the bread variants containing 3% and 5% red pepper flour showed potential for storage for up to 120 hours. The results confirm the potential of the investigated by-products as partial substitutes for wheat flour.
Ключови думи: red pepper, eggplant, plant by-products, wheat bread, partial substitution
