OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF SOURDERED WHEAT BREAD PRODUCTION WITH TEA FLOUR
DOI:
https://doi.org/10.31548/humanhealth.2.2026.46Keywords:
wheat bread, nutritional value, teff flour, sourdough, mathematical modeling, multivariate experimentAbstract
Teff flour is a valuable and promising raw material for enriching wheat bread. In terms of protein, dietary fiber, vitamin B, potassium, phosphorus, iron, copper, and manganese, teff flour is significantly superior to wheat flour. To improve the rheological properties of products containing teff flour, a biotechnological method for preparing sourdough from pure cultures of the domestic lactic acid bacteria selection «Biolight» was used. It was found that using 10% teff flour and 10% sourdough improved the quality and nutritional value of wheat bread. Conducting a multifactorial experiment, PFE 23, allows a comprehensive assessment of the influence of all factors on the technological system of wheat–teff bread production and clearly establishes the optimal concentrations of ingredients and process parameters.
The research subject is the technological process of wheat–teff bread production using wheat sourdough. The aim of the study is to establish the optimal recipe composition and technological process parameters for the production of wheat bread made with teff flour using sourdough.
The method of mathematical experimental planning was used. The experimental design was conducted according to an orthogonal, symmetrical Box–Behnken design.
Based on the conducted studies, the experimental data were mathematically processed, and response functions were obtained for all studied parameters using a custom Excel form. The intervals for the optimization factors were established: x1 – amount of teff flour, %; x2 – amount of wheat sourdough, %; x3 – duration of dough proofing, τ × 60s. The optimality criteria were selected as Y1 (specific volume) and Y2 (titrated acidity). The obtained response surfaces for the functions Y1 and Y2 showed the achievement of optimal values of the optimality criterion, corresponding to the desired quality of the finished bread for the optimization factors x1, x2, and x3. Thus, the technological parameters and the amount of recipe components (teff flour, wheat sourdough) in the manufacture of wheat–teff bread by the unleavened accelerated method were established: the amount of teff flour (x1) – 13%, the amount of wheat sourdough (x2) – 15%, the duration of dough proofing (x3) – 34·60 s.
Received: March 30, 2025; Accepted: May 15, 2026; Published: June 22, 2026.
References
Alemneh, S.T., Emire, S. A., Hitzmann, B., Zettel, V. (2022). Comparative study of chemical composition, pasting, thermal and functional properties of teff (Eragrostis tef) flours grown in Ethiopia and South Africa. International Journal of Food Properties, 25(1), 144‒158. https://doi.org/10.1080/10942912.2022.2027441
Barretto, R., Buenavista, R.M., Rivera, J. L., Wang, S., Prasad, P. V. V., Siliveru, K. (2021). Teff (Eragrostis tef) processing, utilization and future opportunities: a review. The International Journal of Food Science & Technology, 56, 3125‒3137. https://doi.org/10.1111/ijfs.14872
Chen, H.–Y., Hsieh, C.–W., Chen, P.–C., Lin, S.–P., Lin, Y.–F., Cheng, K.–C. (2021). Development and Optimization of Djulis Sourdough Bread Fermented by Lactic AcidBacteria for Antioxidant Capacity. Molecules, 26, 5658. https://doi.org/10.3390/molecules26185658
Chochkov, R., Savova–Stoyanova, D., Papageorgiou, M., Rocha, J. M., Gotcheva, V., Angelov, A. (2022). Effects of teff–based sourdoughs on dough rheology and gluten–free bread quality. Foods, 11, 1012. https://doi.org/10.3390/foods11071012
Falendysh, N., Zinchenko, I., Blazhenko, M. (2020). Technological aspects of using teff flour in the production of organic bread. Food resources, 8(14), 185‒195. https://doi.org/10.31073/foodresources2020–14–19
Farahmand, E., Razavi, S.H., Caboni, P., Mohtasebi, S.S., Pisano, M.B. (2021). Optimizing Sourdough Process for the Production of Honey and Rose–Like. Aromas in Breads. Appl. Food Biotechnol., 8(3), 255–265. http://dx.doi.org/10.22037/afb.v8i4.33499
Hetman, І. А. (2023). Improving bread technology using sourdough from cereal flour (PhD thesis, National University of Food Technologies, Kyiv, Ukraine) https://dspace.nuft.edu.ua/handle/123456789/48961
Hrishchenko, A.V. (2025). Research on the development trends of the baking industry in Ukraine. Аgroworld, 1, 77–89. https://doi.org/10.32702/2306–6792.2025.1.77
Korniienko, I, Gulyaev, V., Kuznietsova, O., Anatskyi, A. (2024). Spline model optimization of the biotechnological process of obtaining sourdough for bakery needs using functional components. Journal of Chemistry and Technologies, 32(4), 1073–1097. https://doi.org/10.15421/jchemtech.v32i4.308639
Kumar M., Vatsa S., Madhumita M., Prabhakar P. K. (2021). Mathematical modeling of food processing operations: a basic understanding and overview. Turkish Journal of Agricultural Engineering Research. Vol. 2, No. 2. P. 472–492. https://doi.org/10.46592/turkager.2021.v02i02.019
Lanska, V. D. (2025) Technology of gluten–free baked goods with potato fiber (PhD thesis, State University of Trade and Economics. Kyiv, Ukraine) https://ur.knute.edu.ua/handle/123456789/10688
Naumenko, O., Нetmаn I., Chyzh, V., Gunko, S., Bal–Prylypko, L., Bilko, M., Tsentylo, L., Lialyk, A., Ivanytska, A., Liashenko, S. (2023). Improving the quality of wheat bread by enriching teff flour. Eastern–European Journal of Enterprise Technologies, 3(11 (123), 33–41. https://doi.org/10.15587/1729–4061.2023.279286
Naumenko, O., Chizh, V. (2022). Biotechnological properties of baking starters (literature review). Food resources, 10(19), 107–115. https://doi.org/10.31073/foodresources2022–19–12
Pakhomska, O.V. (2019). Scientific approach to the creation of functional bakery products. Scientific works of the NUHT, 25 (2), 276–283. DOI: 10.24263/2225–2924–2019–25–2–30
Pulivarthi, M. K., Selladurai, M., Nkurikiye, E., Li, Y., Siliveru, K. (2022). Significance of milling methods on brown teff flour, dough, and bread properties. Texture Studies, 53(4), 478–489. https://doi.org/10.1111/jtxs.12669
Tian, H., Zhao, R. (2025). Production of sourdough steamed bread by liquid sponge fermentation and parameters optimization. Journal of Henan University of Technology (Natural Science Edition), 46(4), 1–9. 10.16433/j.1673–2383.202502120001
Woldemariam, F., Mohammed, A., Teferra, T. F., Gebremedhin, H. (2019). Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera. Cogent Food & Agriculture, 5 (1). https://doi.org/10.1080/23311932.2019.1565079
Zhao, L., Zhou, X., Zhao, P., Meng, X. (2021). Optimization of Sourdough Fermentation Process of Hamburger Bread by Response Surface Analysis. Science and Technology of Food Industry, 42(6), 79–87. 10.13386/j.issn1002–0306.2020070292
Zhao, J., Yao, G.U., Yan, L.I., Qian, H., Wang, Li. (2024). Study on the optimization of sourdough starter with high activity. Food & Machinery, 41(2), 197–203 http://dx.doi.org/10.13652/j.spjx.1003.5788.2023.60132
Zięć, G., Gambuś, H., Lukasiewicz, M., Gambuś, F. (2021). Wheat bread fortification: the supplement of teff flour and chia seeds. Applied Sciences, 11, 5238. https://doi.org/10.3390/app11115238
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Human and nation's health
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
