Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T016
DOI: https://doi.org/10.24326/ICDSUPL5.T016
Published online: 22 April 2026
Application of high-protein raw materials in the production of functional wheat bread – nutritional benefits and technological challenges
Anna Wirkijowska*, Paulina Łysakowska and Piotr Zarzycki
Department of Engineering and Cereals Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
* Corresponding author: anna.wirkijowska@up.edu.pl
Protein enrichment of bread is one of the key directions in the development of bakery products with functional food characteristics. In wheat bread, additional protein sources may improve the amino acid profile and overall nutritional value of the product; however, their use requires optimization due to their influence on dough properties and final bread quality. The aim of this study was to present the possibilities of using high-protein raw materials in the production of functional wheat bread and to evaluate their impact on nutritional value, technological properties of the dough, and sensory quality.
Commonly used protein ingredients include plant proteins such as soy protein isolate, pea protein, lupin, faba bean, and sunflower protein concentrates. These ingredients increase the protein content of bread and improve the amino acid composition of wheat bread, which is deficient in essential amino acids such as lysine. Combining wheat flour with legume proteins, such as faba bean or carob, can result in a more balanced amino acid profile and higher nutritional value, including increased antioxidant potential. Animal-derived proteins, including rennet casein and milk protein concentrate, may also be used. Their addition increases protein content but may lead to darker color and increased crumb firmness. Food industry by-products are increasingly used in line with the zero-waste concept. Examples include brewer’s spent grain, rice bran, and oilseed press cakes (e.g., flaxseed, hemp, or sea buckthorn). Brewer’s spent grain contains about 30% protein and can be used in bread at levels up to 15% while maintaining consumer acceptance. The addition of protein ingredients affects rheological properties of dough, including water-binding capacity, starch gelatinization, and gluten aggregation. These proteins may weaken the gluten network, leading to reduced loaf volume and changes in crumb structure. Bread quality depends largely on the type and level of protein addition. Moderate substitution of wheat flour (typically 5–10%) maintains good sensory quality and consumer acceptance, whereas higher levels may negatively affect texture, crumb firmness, loaf volume, and flavor. To reduce these negative effects, various technological strategies are applied, such as sourdough fermentation, raw material pre-treatment, and formulation optimization, which help improve dough properties, crumb structure, and sensory characteristics of bread.
Keywords: protein-enriched wheat bread; functional bakery products; high-protein ingredients
How to cite
Wirkijowska A., Łysakowska P., Zarzycki P., 2026. Application of high-protein raw materials in the production of functional wheat bread – nutritional benefits and technological challenges. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.T016