The Influence of a Plant-Based Biologically Active Additive on the Physicochemical and Rheological Properties of Wheat Flour and Its Application in Crackers

The development of functional bakery products enriched with plant-based biologically active ingredients has attracted increasing attention due to their potential nutritional and technological benefits. This study aimed to evaluate the effects of a plant-based biologically active additive composed of Jerusalem artichoke powder, sprouted oat powder, sprouted barley powder, and licorice root powder on the physicochemical and rheological properties of wheat flour and its application in crackers. The additive was incorporated into first-grade wheat flour at levels of 5%, 10%, and 15% (w/w). Physicochemical properties (moisture, protein, gluten, ash content, falling number, and whiteness index), dough rheological characteristics (farinograph and alveograph analyses), and the technological and sensory properties of crackers were evaluated. The addition of the plant-based additive significantly (p < 0.05) affected flour functionality and dough behavior. The falling number decreased from 397 to 172 s, while the whiteness index decreased from 88.60 to 84.44. Dough development time increased from 7.9 to 15.4 min. Alveograph analysis showed an increase in dough tenacity (P) from 108 to 168 mm H2O, a decrease in extensibility (L) from 98 to 41 mm, a reduction in deformation energy (W) from 346 to 238 × 10−4 J, and an increase in the P/L ratio from 1.10 to 4.10. Crackers containing the plant-based additive at levels of up to 10% retained acceptable technological and sensory properties, whereas the 15% formulation adversely affected product quality. Overall, the results demonstrate that the developed plant-based biologically active additive can be incorporated into wheat flour at levels of up to 10% without adversely affecting technological quality and can be used in the production of functional crackers with satisfactory technological and sensory characteristics.