The Impact of Cereal-Based Plant Beverages on Wheat Bread Quality: A Study of Oat, Millet, and Spelt Beverages

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dc.contributor.authorWirkijowska, Anna
dc.contributor.authorZarzycki, Piotr
dc.contributor.authorTeterycz, Dorota
dc.contributor.authorLeszczyńska, Danuta
dc.date.accessioned2025-07-30T06:27:33Z
dc.date.available2025-07-30T06:27:33Z
dc.date.issued2025
dc.description.abstractCereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing its fiber and unsaturated fatty acid content, while also introducing functional components that affect dough rheology and bread texture. This study examined the effects of substituting water with oat (BO), millet (BM), and spelt (BS) beverages in wheat bread formulations at 25%, 50%, 75%, and 100% levels. Thirteen bread variants were prepared: one control and four substitution levels for each of the three cereal-based beverages, using the straight dough method, with hydration adjusted according to farinograph results. Farinograph tests showed increased water absorption (up to 64.5% in BO100 vs. 56.9% in control) and improved dough stability (10.6 min in BS100). Specific bread volume increased, with BS75 reaching 3.52 cm3/g compared to 3.09 cm3/g in control. Moisture content remained stable during storage, and crumb hardness after 72 h was lowest in BO100 (9.5 N) and BS75 (11.5 N), indicating delayed staling. All bread variants received favorable sensory ratings, with average scores above 3.75 on a 5-point scale. The highest bread yield (149.8%) and lowest baking loss (10.9%) were noted for BS100. Although BO breads had slightly higher fat and energy content, their nutritional profile remained favorable due to unsaturated fatty acids. Overall, oat and spelt beverages demonstrated the greatest potential as functional water substitutes, improving dough handling, shelf-life, and sensory quality while maintaining consumer appeal.
dc.identifier.citationAppl. Sci. 2025, 15, 8428
dc.identifier.doi10.3390/app15158428
dc.identifier.issn2076-3417
dc.identifier.urihttps://bc.iung.pl/handle/123456789/3285
dc.language.isoen
dc.publisherMDPI
dc.subjectcereal-based beverages
dc.subjectoat beverage
dc.subjectmillet beverage
dc.subjectspelt beverage
dc.subjectwheat bread
dc.subjectdough rheology
dc.subjectalternative dairy substitute
dc.subjectfunctional bread ingredients
dc.subjectplantbased formulations
dc.titleThe Impact of Cereal-Based Plant Beverages on Wheat Bread Quality: A Study of Oat, Millet, and Spelt Beverages
dc.typeArticle
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