Comparison of the Benefits of Enriching Wheat Bread with Bee Pollen or Bee Bread in Terms of Soluble Protein and Bioactive Compounds Content and Storage Stability of Texture

The aim of this study was to evaluate the enrichment in the soluble protein and bioactive components of wheat bread by Polish bee pollen or bee bread addition, applying a previously reported recipe. The research phase included a baking trial and laboratory analyses, including water and soluble protein content, total acidity, crumb color of the fresh bread, sensory evaluation and texture profile (TPA) (fresh and after 4 days of storage). The bioactivity of 80% ethanol extracts (1% w/v) of used additives and enriched breads was assessed in terms of total phenolic and flavonoid content as well as antioxidant activity. The results confirmed that both additives (at percentages: 1%, 3%, and 5%) enhanced bread’s properties in a dose-dependent manner, and the bread with 5% bee bread addition achieved the highest acidity, a 3.7-fold increase in soluble protein content, a 10-fold increase in iron-reducing capacity, and a 6-fold increase in antiradical activity compared to the control. Moreover, in texture tests, the same variant demonstrated the most effective delay in the staling process, maintaining the highest softness after 4 days. However, consumers rated the bread with 5% bee bread variant too intense in flavor. In general, the technological repeatability of the fortification degree of wheat bread with Polish bee products with the recipe used was confirmed; however, the quality of raw additives can deteriorate sensory qualities.