The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil from plants such as sea buckthorn or hemp can be valorized as they are rich in proteins, fibers and many bioactive compounds. Their use in bread making is a good solution to enrich the nutritional value of bread. Pea protein concentrate, hemp and sea buckthorn ingredients from press cakes by-products were added to whole wheat flour in different percentages and combinations (2% pea protein concentrate; 1% pea + 2% sea buckthorn ingredients; 1% pea + 2% hemp ingredients). Bread samples were obtained through three technological methods: one phase baking process (dough), two phases (sponge and dough) and one phase with dried sourdough added directly into the dough. A control sample (100% wheat whole flour) was considered. The mixtures of whole wheat flour and plant protein ingredients were rheologically tested. The bread samples were physicochemically analyzed (protein, fat, carbohydrates, energy value) and sensory characteristics were evaluated (texture, color and overall acceptability). The changes in the physicochemical characteristics, rheology behavior, microstructure and sensory quality were evaluated and compared. The energy from protein varied from 17.26 to 19.34% which means that all the samples can be considered “a source of protein”. Hardness decreased in samples with sponge and dried sourdough which reflect the importance of technology in keeping the freshness of the product. The most appreciated were the samples with pea protein concentrate, with hemp ingredient obtained through an indirect bread making process and the sample with sea buckthorn ingredient prepared through a direct bread making process using dried sourdough.

The purpose of the study was to evaluate the properties of by-products obtained from the oil industry, to identify the content of bioactive compounds and to test the safety of their reintroduction in the food industry. Three sunflower meals obtained after cold-pressing of whole (WSM), partially dehulled (PSM) and total dehulled (TSM) sunflower seeds were used. A higher protein, ash and fiber content was obtained for WSM, followed by PSM, and TSM meals. Conversely, the lipid content was higher in TSM and PSM, and lower in WSM meals. Sunflower meals are important sources of unsaturated fatty acids (more linoleic than oleic acid), the content ranging between 82.74 and 86.72%. Additionally, sunflower meals represent a significant source of compounds with antioxidant activity. TSM showed the highest concentration of total polyphenols and total flavonoids, while WSM the lowest. The values of antioxidant activity were higher for TSM compared to PSM and WSM. The weak cytotoxic activity at concentrations lower than 6.25 mg/mL, as well as cell viability which is not affected by the action of PSM and TSM but even increases in the case of WSM, give sunflower meals the potential to be added as ingredients in the production of functional foods.

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF addition (5–40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF). An initial hedonic sensory evaluation identified 5–20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses. Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (−39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10–15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements. Overall, the optimal substitution level was 10–15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner.

The objective of this study was to assess the impact of incorporating hemp (Cannabis sativa L.) flour (HF) into muffins on their nutritional, physicochemical, microbiological, and sensory characteristics. Muffins were prepared by partially replacing wheat flour (WF) and whole wheat flour (WWF) with HF at levels of 5%, 10%, 15%, and 20%. Analytical evaluations included proximate composition, texture profile analysis (TPA), color measurements, microbial safety tests, and sensory evaluation using trained panelists. The results showed that increasing HF levels improved fiber, protein, and ash content, while moisture content decreased. Texture parameters such as firmness and cohesiveness were affected, and color analysis revealed a progressive darkening of the product with higher HF content. Microbiological analysis confirmed that all samples were within acceptable safety limits. Sensory evaluation indicated that muffins containing up to 15% HF were generally well accepted, while higher levels influenced texture and flavor negatively. The study concludes that HF can be a valuable ingredient for developing nutritionally enriched and sustainable baked goods, provided that formulation is carefully optimized to ensure product quality and consumer acceptability.