Pan bread quality as affected by some nano and fermented-nano food industries by-products

Abstract Background Rapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Also, phytochemical-rich foods have attracted consumer’s attention due to their ability to promote benefits for human health. So, in this study, the suitability of some food industry by-products [nano-wheat bran (NWB), nano-wheat germ (NWG), fermented nano-rice bran (FNRB), fermented nano-carrot pomace (FNCP), and fermented nano-pomegranate peel (FNPP)] as supplements for pan bread was investigated. Results Loaf volume significantly (p ≤ 0.05) decreased, while loaf weight increased by increasing the level of all tested materials as compared to control bread. Hardness and chewiness of bread samples increased, while springiness and cohesiveness decreased by increasing the level of replacement of all nano-materials. The control bread had the lowest value of alkaline water retention capacity (AWRC) being 326, 292, 265, and 237%, respectively for 3, 24, 48, and 72 h of storage time at room temperature. At all levels of replacing, noticeable increase of AWRC was detected as well as retarding staling rate of bread during storage. Conclusion The sensory evaluation results of bread indicated that functional pan bread with acceptable quality could be prepared from NWB, NWG, and FNRB up to 15% and FNCB and FNPP up to 5% replacement level.