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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186559] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.
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Galli V, Venturi M, Pini N, Granchi L. Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production. Foods 2020; 9:foods9091322. [PMID: 32961748 PMCID: PMC7555194 DOI: 10.3390/foods9091322] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/11/2020] [Accepted: 09/17/2020] [Indexed: 12/19/2022] Open
Abstract
The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.
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Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, Italy; (V.G.); (N.P.); (L.G.)
| | - Manuel Venturi
- FoodMicroTeam s.r.l., Via di Santo Spirito n. 14, 50125 Florence, Italy
- Correspondence:
| | - Niccolò Pini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, Italy; (V.G.); (N.P.); (L.G.)
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, Italy; (V.G.); (N.P.); (L.G.)
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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods 2020; 9:foods9091298. [PMID: 32942562 PMCID: PMC7555912 DOI: 10.3390/foods9091298] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/09/2020] [Accepted: 09/11/2020] [Indexed: 11/23/2022] Open
Abstract
Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the human diet. The absence of specific legislation on the use of insects as food, coupled with the general population’s disgust at the idea of eating insects, are among the limiting factors for the development of insect farming in developed countries. Several consumer studies have concluded that hiding insects in traditional foods can increase people’s willingness to eat insect-based foods. Cereal-based foods such as bread, bakery products, pasta, etc., being so popular worldwide and so widely accepted by the population, have been used by researchers as a carrier for the introduction of different percentages of insect flours to improve their nutritional qualities. The research by Duda et al. on “Quality and Nutritional/Textural Properties of Durum Wheat Pasta enriched with Cricket Powder” is the first recent scientific contribution to the understanding of the nutritional quality and technological effects of the introduction of insect flour in a popular food such as durum wheat pasta.
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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods 2020; 9:foods9070933. [PMID: 32679638 PMCID: PMC7404644 DOI: 10.3390/foods9070933] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 01/20/2023] Open
Abstract
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
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Beltrão Martins R, Nunes MC, M. Ferreira LM, A. Peres J, R. N. A. Barros AI, Raymundo A. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Foods 2020; 9:foods9050560. [PMID: 32370220 PMCID: PMC7278785 DOI: 10.3390/foods9050560] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/25/2020] [Accepted: 04/26/2020] [Indexed: 12/28/2022] Open
Abstract
Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.
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Affiliation(s)
- R. Beltrão Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (L.M.M.F.); (A.I.R.N.A.B.)
- CQVR—Chemistry Research Centre, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
- Correspondence: ; Tel.: +351-966-908-963
| | - M. C. Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - L. M. M. Ferreira
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (L.M.M.F.); (A.I.R.N.A.B.)
| | - J. A. Peres
- CQVR—Chemistry Research Centre, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - A. I. R. N. A. Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (L.M.M.F.); (A.I.R.N.A.B.)
| | - A. Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
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Roncolini A, Milanović V, Aquilanti L, Cardinali F, Garofalo C, Sabbatini R, Clementi F, Belleggia L, Pasquini M, Mozzon M, Foligni R, Federica Trombetta M, Haouet MN, Serena Altissimi M, Di Bella S, Piersanti A, Griffoni F, Reale A, Niro S, Osimani A. Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks. Food Res Int 2020; 131:109031. [PMID: 32247483 DOI: 10.1016/j.foodres.2020.109031] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 02/07/2023]
Abstract
Increasing interest in consuming foods that are high in protein, vitamin, amino acid, and mineral contents is steering growth in the market for fortified snacks. The aim of the present study was to evaluate the use of lesser mealworm (Alphitobius diaperinus) powder (LP) (at 10 or 30% substitution for wheat flour) for the protein and mineral fortification of crunchy snacks (rusks). Hence, the technological, microbiological, nutritional, and sensory characteristics of the fortified rusks were evaluated. The protein content was enriched up to 99.3% in rusks with 30% substitution; moreover, a notable increase in the essential amino acids content was observed, with histidine fortification reaching up to 129.1% in rusks with 30% substitution. The incorporation of LP has led to an enrichment of almost all the minerals considered here, and especially Fe, P and Zn, with Zn showing fortification percentages of up to 300% in rusks with 30% substitution for LP. The experimental rusks showed pleasant sensory traits and low aw values. In view of the potential industrial manufacturing of insect-based rusks, the proposed product can be assigned to level 4 (validation in a laboratory environment) of the Technology Readiness Level (TRL) scale, and it is thus ready to be tested in a simulated production environment.
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Affiliation(s)
- Andrea Roncolini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Riccardo Sabbatini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - M Naceur Haouet
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - M Serena Altissimi
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Sara Di Bella
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Arianna Piersanti
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy
| | - Francesco Griffoni
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy
| | - Anna Reale
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, 83100 Avellino, Italy
| | - Serena Niro
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis snc, 86100 Campobasso, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
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