Abstract
The study aims to improve the nutritional and biological value of rye-wheat bread by incorporating defatted flaxseed flour and dietary fiber from rice husks. Conducted in two stages, the research first introduced defatted flaxseed flour into bread formulations at 5–20% of wheat flour weight. In the second stage, rice husk-derived dietary fibers were added in powdered form at 0.3–0.7% of the total rye-wheat flour mass. The effects of these additives on dough's physicochemical and rheological properties were analyzed. Results indicated that adding flaxseed flour and dietary fibers produced medium-strength dough, ensuring adequate bread volume. Optimal dosages were identified as 15% flaxseed flour (to wheat flour weight) and 0.5% dietary fiber (to rye-wheat flour mass). The study also proposed technological modes to enhance consumer properties of the bread. The research demonstrated increased nutritional value, with a 39.7% rise in protein content, a 2.8-fold fiber increase, higher levels of minerals, and significant vitamin boosts (C: +0.375 mg/100 g; E: +3.55 mg/100 g). A 15.4% reduction in carbohydrates was also noted. Additionally, the additives improved gas-holding capacity, crumb structure, and moisture retention, reducing staling and extending shelf life.