# Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
## 3 Results and Discussion
### Physical Determinations of Bricoche Bread
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline \multirow{2}{*}{**ID**} & \multicolumn{2}{c}{**Before Fermenting**} & \multicolumn{2}{c}{**After Fermenting**} & \multicolumn{2}{c}{**After Baking**} \\ \cline{2-7}  & **Wide (mm)** & **High (mm)** & **Wide (mm)** & **High (mm)** & **Wide (mm)** & **High (mm)** \\ \hline Control & 57.71 \(\pm\) 1.73 ab & 39.3 \(\pm\) 5.61 a & 92.13 \(\pm\) 2.72 ab & 43.00 \(\pm\) 3.84 c & 90.40 \(\pm\) 3.27 bc & 40.87 \(\pm\) 3.67 c \\ Almond 50\% & 59.29 \(\pm\) 2.81 ab & 40.11 \(\pm\) 1.27 ab & 94.05 \(\pm\) 3.30 ab & 44.97 \(\pm\) 1.51 c & 92.32 \(\pm\) 0.95 b & 49.11 \(\pm\) 2.06 bc \\ Pistachio 50\% & 56.78 \(\pm\) 1.77 ab & 40.96 \(\pm\) 2.47 ab & 86.82 \(\pm\) 1.79 b & 56.02 \(\pm\) 2.32 b & 90.69 \(\pm\) 2.08 b & 56.47 \(\pm\) 2.26 b \\ Walnut 50\% & 55.36 \(\pm\) 1.19 b & 42.32 \(\pm\) 1.92 b & 88.98 \(\pm\) 3.10 b & 59.64 \(\pm\) 2.50 ab & 92.02 \(\pm\) 1.89 b & 57.00 \(\pm\) 1.83 b \\ Poppy seed 50\% & 60.14 \(\pm\) 0.60 ab & 39.00 \(\pm\) 1.47 ab & 86.98 \(\pm\) 1.79 b & 54.52 \(\pm\) 2.52 b & 93.92 \(\pm\) 2.93 b & 54.33 \(\pm\) 1.83 b \\ Chia seed 50\% & 57.91 \(\pm\) 1.17 ab & 39.65 \(\pm\) 1.84 ab & 89.89 \(\pm\) 3.10 b & 56.89 \(\pm\) 2.81 b & 97.06 \(\pm\) 2.61 a & 58.57 \(\pm\) 2.21 b \\ Melon seed 50\% & 60.73 \(\pm\) 1.62 a & 39.73 \(\pm\) 0.58 ab & 86.72 \(\pm\) 3.78 b & 52.05 \(\pm\) 3.04 b & 90.00 \(\pm\) 3.62 b & 56.03 \(\pm\) 2.83 b \\ Pumpkin seed 50\% & 58.27 \(\pm\) 1.62 b & 37.61 \(\pm\) 4.9 b & 81.72 \(\pm\) 2.16 c & 51.86 \(\pm\) 3.72 b & 88.11 \(\pm\) 3.27 c & 62.02 \(\pm\) 1.75 ab \\ Almond 100\% & 58.95 \(\pm\) 0.81 ab & 45.96 \(\pm\) 3.39 a & 92.06 \(\pm\) 1.34 ab & 54.39 \(\pm\) 3.18 b & 95.12 \(\pm\) 3.46 b & 65.22 \(\pm\) 3.48 ab \\ Pistachio 100\% & 58.36 \(\pm\) 1.08 ab & 44.46 \(\pm\) 1.65 a & 95.35 \(\pm\) 2.79 a & 55.67 \(\pm\) 1.83 b & 99.57 \(\pm\) 3.15 a & 67.46 \(\pm\) 1.90 a \\ Walnut 100\% & 58.28 \(\pm\) 0.95 ab & 38.33 \(\pm\) 1.81 ab & 93.2 \(\pm\) 1.40 ab & 58.45 \(\pm\) 2.87 ab & 90.55 \(\pm\) 2.84 b & 68.56 \(\pm\) 3.62 a \\ Poppy seed 100\% & 60.71 \(\pm\) 1.87 a & 39.45 \(\pm\) 1.43 a & 96.35 \(\pm\) 3.78 a & 57.05 \(\pm\) 3.77 ab & 95.44 \(\pm\) 4.62 b & 66.20 \(\pm\) 3.71 ab \\ Chia seed 100\% & 59.42 \(\pm\) 2.46 b & 36.01 \(\pm\) 0.69 b & 89.21 \(\pm\) 1.4 b & 64.31 \(\pm\) 2.98 a & 90.70 \(\pm\) 1.15 b & 62.91 \(\pm\) 2.70 ab \\ Melon seed 100\% & 59.15 \(\pm\) 0.99 ab & 41.33 \(\pm\) 0.93 ab & 82.68 \(\pm\) 0.27 c & 53.48 \(\pm\) 0.39 b & 96.65 \(\pm\) 1.73 a & 69.59 \(\pm\) 2.76 a \\ Pumpkin seed 100\% & 55.75 \(\pm\) 3.64 b & 42.93 \(\pm\) 1.96 ab & 87.61 \(\pm\) 1.36 b & 56.56 \(\pm\) 1.36 b & 97.65 \(\pm\) 2.41 a & 69.91 \(\pm\) 2.21 a \\ \hline \hline \end{tabular}  
* The numbers represent the means \(\pm\) standard deviations. Different letters in the same column for each attribute indicate significant differences (\(p<0.05\)).  
\end{table} 
Table 2: Calibers of the bricoche breads at three different stages of the production process. In meat products, the Maillard reaction often occurs more readily due to the higher protein content, which provides more amino acids that react with reducing sugars, resulting in more intense browning [43]. Meat generally has a lower moisture content compared to bakery products, which also contributes to faster browning. On the other hand, baked goods such as bread have a higher moisture content, and starch is the main macronutrient. These differences in composition influence the degree of browning. In bread, starch gelatinization and water retention during baking can reduce the occurrence of intense Maillard browning, leading to lighter products. In addition, other reactions such as caramelization may also play a role, although usually a less pronounced role than the Maillard reaction in bread. In the present case, as can be observed in Figure 2, the lightness values are higher in the reformulated samples compared to the control.