{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,12]],"date-time":"2026-06-12T15:10:03Z","timestamp":1781277003146,"version":"3.54.1"},"reference-count":87,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,7,25]],"date-time":"2023-07-25T00:00:00Z","timestamp":1690243200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Industrial Ph.D. program (Navarre Government)","award":["001114082016000011"],"award-info":[{"award-number":["001114082016000011"]}]},{"name":"postdoctoral fellowship \u201cAyudas para la Recualificaci\u00f3n del Sistema Universitario Espa\u00f1ol para 2021\u20132023, UPNA, Modalidad Margarita Salas\u201d","award":["001114082016000011"],"award-info":[{"award-number":["001114082016000011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness\/greenness, yellowness\/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose\u2013response effect. FFP supplementation affected the nutritional profile and increased the protein content (p &lt; 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score \u2265 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.<\/jats:p>","DOI":"10.3390\/foods12152817","type":"journal-article","created":{"date-parts":[[2023,7,26]],"date-time":"2023-07-26T01:03:25Z","timestamp":1690333405000},"page":"2817","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5024-7675","authenticated-orcid":false,"given":"Miriam","family":"Cabello-Olmo","sequence":"first","affiliation":[{"name":"Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Padmanaban G.","family":"Krishnan","sequence":"additional","affiliation":[{"name":"Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5363-896X","authenticated-orcid":false,"given":"Miriam","family":"Ara\u00f1a","sequence":"additional","affiliation":[{"name":"Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria","family":"Oneca","sequence":"additional","affiliation":[{"name":"Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5313-1598","authenticated-orcid":false,"given":"Jes\u00fas V.","family":"D\u00edaz","sequence":"additional","affiliation":[{"name":"Pentabiol S.L., Pol\u00edgono Noain-Esquiroz s\/n, 31191 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4004-1432","authenticated-orcid":false,"given":"Miguel","family":"Barajas","sequence":"additional","affiliation":[{"name":"Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maristela","family":"Rovai","sequence":"additional","affiliation":[{"name":"Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"134","DOI":"10.2174\/2212798411204020134","article-title":"Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion","volume":"4","author":"Borresen","year":"2012","journal-title":"Recent Pat. 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