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An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35-48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44-9.69% d.b. ), fat (3.41-10.72% d.b. ), crude fiber (1.23-2.34% d.b. ), polyphenols (89.3-222.3 mg·100 g d.b. -1 ). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.d.b. ). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality., (© 2023. The Author(s).)

Flaxseed is one of the most important oil plants. Flaxseed oil extraction yields by-products with high nutritional value. The present study was undertaken to assess the potential use of by-products of flaxseed industry (flour (FF) and marc (FM)) as functional raw material for bread production. Wheat bread was enriched by addition of 5, 10, and 15% of flaxseed by-products. The influence of FF and FM addition on bread quality, chemical composition and consumer acceptance of the products were investigated. The data from study indicate that addition of FF and FM increases bread yield by 146.6 and 148.4%, respectively, for samples with 15% addition of FF and FM, compared to the control bread (137.5%). Texture analysis showed that both by-products modify the mean values of hardness, springiness, and chewiness and colour of the crumb. Flaxseed by-products have a beneficial effect on the moisture content of the crumb but exert a negative impact on the specific volume and porosity, while the addition of FM induces smaller changes. The addition of flax components increased the nutritional value of bread, simultaneously reducing its calorific value. The research has shown that 10% addition of flaxseed marc yields bread with high nutritional value and acceptable sensory properties. • The option of flour and flax marc use for functional bread production was tested. • Flax components increase the nutritional value and reduce caloricity of wheat bread. • The negative influence of flax components on bread was not statistically significant. • It is possible to use by-products of flax processing for functional bread production. [ABSTRACT FROM AUTHOR]