The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb texture was analyzed by texture profile analysis (TPA) test using a texture meter. The color of the crumb was assessed in the CIE L*a*b* color space. Antioxidant properties were determined by the ABTS⁺ radical method. The contents of phenolic acids, flavonoids and total polyphenols were also determined. The test demonstrated that the enrichment of bread with nuts increased the level of minerals, protein, fiber and fat. Breads containing walnuts were characterized by the highest content of these nutrients. The bread with a 9% walnut content by the smallest volume (380 cm³) had lowest value of L*. The crumb of the enriched breads was characterized by greater hardness, gumminess and chewiness, the values of these parameters generally increasing in parallel to the nut content. Breads enriched with walnuts were characterized by a higher average total content of polyphenols (35.77 mg gallic acid equivalent (GAE)/100 g dry mass (DM)) compared to the breads enriched with walnuts (25.35 mg GAE/100 g DM).

中文翻译：

---

富含榛子和核桃仁的小麦面包的理化和抗氧化特性。

这项研究的目的是评估使用榛子和核桃（1％，3％，6％，9％）富集小麦面包对营养价值以及所选理化和抗氧化特性的影响。还确定了面团和面包的产量，体积，比容和孔隙率。使用质地计通过质地轮廓分析（TPA）测试来分析碎屑质地。面包屑的颜色在CIE L * a * b *颜色空间中评估。抗氧化剂性能由ABTS ⁺确定激进方法。还测定了酚酸，类黄酮和总多酚的含量。测试表明，富含坚果的面包增加了矿物质，蛋白质，纤维和脂肪的含量。含有核桃的面包的特征在于这些营养素的含量最高。最小体积（380 cm ³）中核桃含量为9％的面包的L *值最低。富含面包的面包屑的特征在于更高的硬度，胶粘性和耐嚼性，这些参数的值通常与坚果含量平行地增加。与富含核桃的面包（25.35 mg GAE / 100 g DM）相比，富含核桃的面包的特征在于多酚的平均总平均含量更高（35.77 mg没食子酸当量（GAE）/ 100 g干重（DM））。