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The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the independent variables were the amount of puff pastry margarines (30, 40 and 50%, on flour weight) and number of margarine layers formed during the dough processing (108, 144, and 256). In order to determine the optimum values of independent parameters, the study was focused on defining of relevant qualitative indicators of the final product. By investigation of influence of the type of puff pastry margarine (ML1 and ML2) on the quality of puff pastry, it was determined that physico-chemical properties of margarine ML1 were not optimal for puff pastry production. Margarine ML1 had lower hardness by 50-60%, lower SFC by 20-35% and worse thermal characteristics compared to margarine ML2. Only by application of the maximum amount of margarine ML1 and 144 margarine layers a satisfactory quality of puff pastry was obtained: the lift of 2.89, hardness of 17.7 kgs, volume 83.6 cm3 and the total number of points of 14.8. Because of its better technological characteristics, margarine ML2 is favorable for making puff pastry. Significantly better physical properties and excellent pastry quality was obtained in samples with margarine ML2 in an amount of 50% of margarine and 256 layers: higher lift by 45%, volume by 25% and the total number of points by about 20% compared to sample ML1 with the best quality.

The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level), pea fibre (at up to 2% supplementation level) and chia seeds (at 1% supplementation level). The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste.