Bread is a creative food, researchers of the FBFS Institute of Food Science prove
30.10.2024
Bread is one of the oldest foods, which represents the base of the nutritional pyramid. Researchers at the Institute of Food Science, Faculty of Biotechnology and Food Sciences of the SUA have been paying attention to innovative trends in bread production and recipe design for a long time.
Also during Bread Day on October 22, on the grounds of the university, they presented that bread is not bland, but a full-fledged and creative food.
"Bread and pastries in general, but also the bakers who bake them, have their own day, October 16, defined in the calendar of international holidays. We wanted to honor this basic food, the consumption of which, unfortunately, is decreasing in our country, and we prepared a university event," said the head of the organizing team, Professor Tatiana Bojňanská from the Institute of Food Industry FBFS. As part of the event, commercial, industrial and artisanal bakeries presented their bread samples. Of course, there were also samples of innovative breads developed at the scientific workplaces of the university.
As Professor Bojňanská said, SUA researchers prepare innovative breads with some nutritional benefit for the body, and their consumption has a health function in addition to a satiating function. "Our formulas contain a certain proportion of fiber, biologically valuable components, which are not drugs in the true sense of the word, but can have a positive effect as a preventive measure. We are working intensively on the issue of gluten and lactose intolerance, we are developing bread for celiacs," the expert informed. She pointed out that the technological process of producing such bread is much more complicated than the production of classic bread with gluten, as they have to exclude gluten from the recipe, which ensures the volume and porosity of the bread, and replace it with other additives. "Breads with nutritional benefits should be consumed by people who have some incipient health problems or physiological needs," she emphasized. The participants of the event had the opportunity to taste, for example, bread with the addition of beetroot, pumpkin seeds, nuts, but also ingredients such as curcumin and other valuable ingredients.
A bread competition was also held as part of the event. Interested students and employees of SUA, as well as the Secondary Vocational School of Food Science on Cabajská Street in Nitra and the Secondary Industrial School of Food Science on Slančíková Street in Nitra, applied for 11 samples of bread. The expert committee evaluated the overall appearance and impression of the bread, the bread, its porosity, elasticity, aroma and taste, its intensity and pleasantness. First and second place were won by FBFS students - Monika Frantová and Juraj Jugáš. Third place went to Alexandra Czaková, a student of FESRD, who also became the favorite of the lay evaluation of students and employees of the university.
