Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.

The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants

The rise of pre-diabetes at the global level has created a significant interest in developing low glycaemic index food products. The pearl millet is a cheaper source of starch and its germ contains significant amount of protein and fat. The complexing of pearl millet starch and germ by dry heat treatment (PMSGH) resulted an increase in the resistant starch content upto 45.09 % due to formation of amylose-glutelin-linoleic acid complex. The resulting pearl millet starch germ complex was incorporated into wheat bread at 20, 25, and 30 %. The PMSGH incorporated into bread at 30 % reduced the glycaemic index to 52.31. The PMSGH incorporated bread had significantly (p < 0.05)increased in the hardness with a reduction in springiness and cohesiveness. The structural attributes of the 30 % PMSGH incorporated bread revealed a significant (p < 0.05)increase in 1040/1020 cm-1 ratio and relative crystallinity. The consumption of functional bread incorporated with pearl millet starch germ complex reduced blood glucose levels and in vivo glycaemic index in healthy and pre-diabetic participants when compared to white bread. Hence, the study showed that the incorporation of pearl millet starch-germ complex into food products could be a potential new and healthier approach for improving dietary options in pre-diabetes care.

Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch

In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from Neisseria polysaccharea (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different (p > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives.

Effect of modifying pumpkin preparation on oral processing of breads

There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential

We hypothesized that optimizing the formulation of pasta by incorporating sprouted pseudocereal flours, specifically quinoa (Chenopodium quinoa Willd) or kiwicha (Amaranthus caudatus L.) and cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) flours, could offer the potential to simultaneously enhance nutritional quality and health-promoting properties in pasta. In this study, our objective was to optimize the formulation of composite flour (a ternary blend of wheat, sprouted pseudocereal, and cushuro flours) using a mixture composite design to maximize total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA), antioxidant activity, and mineral bioaccesilability by reducing phytic acid (PA) content. Two optimal formulations were identified: one consisting of 79% wheat flour (WF), 13% SQF, and 8% CuF (oPQC), and the other composed of 70% WF, 15% SKF, and 15% CuF (oPKC). These optimized pastas exhibited reduced starch content and notably higher levels of total dietary fiber (1.5-3.61-fold), protein (1.16-fold), fat (1.3-1.5-fold), ash (2.2-2.7-fold), minerals (K, Na, Fe, Zn, Mg, Mn, and Ca), PA (3-4.5-fold), TSPC (1.3-1.9-fold), GABA (1.2-2.6-fold), and ORAC (6.5-8.7-fold) compared to control pasta (100% WF). Notably, the glycemic index of oPQC (59.8) was lower than that of oPKC (54.7) and control pasta (63.1). The nutritional profile of the optimized pasta was largely retained after cooking, although some significant losses were observed for soluble dietary fiber (18.2-44.0%), K (47.5-50.7%), Na (42.5-63.6), GABA (41.68-51.4%), TSPC (8-18%), and antioxidant activity (45.4-46.4%). In vitro digestion of cooked oPQC and oPKC demonstrated higher bioaccessible content of GABA (6.7-16.26 mg/100 g), TSPC (257.7-261.8 mg GAE/100 g), Ca (58.40-93.5 mg/100 g), and Fe (7.35-7.52 mg/100 g), as well as antioxidant activity (164.9-171.1 µmol TE/g) in intestinal digestates compared to control pasta. These findings suggest that the incorporation of sprouted pseudocereals and cushuro flour offers a promising approach to enhance the nutritional quality and bioactive content of wheat-based pasta, potentially providing health benefits beyond traditional formulations.

Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle

BACKGROUND

Polyphenols are important functional food ingredients due to good performance in the prevention of chronic diseases and elongation of shelf-life. Numerous studies have shown that the addition of polyphenols of natural origin to wheat flour tends to have a contradictory effect on the physicochemical properties of the dough in the presence of different doses of polyphenols, also known as biphasic regulation. In the meantime, a promising and economic flour enhancer of natural origin is needed because of the short stability time of the dough. In this study, the impact of pomegranate fruit powder (PFP) on mixing and rheological properties of the dough and texture as well as nutritional characteristics of cooking noodles was studied.

RESULTS

The mixing and tensile properties as well as viscoelasticity of the dough were improved with the addition of 4%, 8% or 12% PFP; correspondingly, a more compact and ordered microstructure was observed in the dough. The addition of PFP maintained the best cooking time and water absorption of noodles. Moreover, the hardness, tensile strength and resilience of noodles were improved with the addition of 4% or 8% PFP. Furthermore, the antioxidant capacities of noodles with the addition of PFP were increased via quantification of iron ion reduction, DPPH and ABTS scavenging capacity. The noodles added with PFP showed a dose-dependent inhibitory effect on glucose release.

CONCLUSION

PFP improved the textural properties and nutrition value of noodles. The addition of PFP to the wheat four dough and noodles was suggested to be below 12%. © 2023 Society of Chemical Industry.

Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation

Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.

Effects of coarse cereals on dough and Chinese steamed bread - a review

Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.

Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes

Generating high pleasant and nutritious gluten-free (GF) bread for sufferers with celiac disease (CD) is a main task for food technologists. Amaranth is a useful nutrition and gliadin-free and could be utilized in GF products. At this study, by using different substitutions of amaranth flour (0%, 15%, 25%) GF bread samples were produced, and the effects of lipase and protease enzymes as bread improver have been investigated. On this assessment, physicochemical (ash, moisture, specific volume, bread yield, color index and porosity) and rheological (springiness, chewiness, cohesiveness, hardness and staling) characteristic, microstructure and sensory feature of bread were evaluated. The consequences tested the production bread with acceptable sensory properties is feasible with the aid of applying amaranth flour in GF bread formulations. Applying 15% amaranth flour increased meaningfully bread porosity and specific volume, but texture hardness was notably decreased. 25% amaranth flour formulation lowered hardness, specific volume and porosity of bread samples. Utilizing lipase and protease enzymes in 15% amaranth flour reduced texture hardness, porosity and specific volume, while the enzymes at 25% amaranth flour heightened the mentioned bread properties. In this result, for lower amaranth flour substitution (15%), using enzymes in formulation is not necessary, however enzymes in 25% Amaranth flour substitution could promote bread texture, porosity and specific volume.

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.

Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors

Amaranth and quinoa are small-seeded grains with high nutritional and phytochemical profiles that promote numerous health benefits and offer protection against various chronic ailments including hypertension, diabetes, cancer, and cardiovascular disorders. They are classified as pseudocereals and possess significant nutritional benefits due to their abundance of proteins, lipids, fiber, vitamins, and minerals. Moreover, they exhibit an exceptional balance of essential amino acids. Despite having several health benefits, these grains have lost their popularity due to their coarse nature and are neglected in developed countries. Research and development activities are growing to explore these underutilized crops, characterizing and valorizing them for food applications. In this context, this review highlights the latest advancements in use of amaranth and quinoa as nutraceutical and functional foods, covering their bioactive substances, anti-nutritional factors, processing techniques, health benefits, and applications. This information will be valuable for planning novel research for efficient use of these neglected grains.

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume (2.88 ± 0.09 cm³/g) and the lowest hardness (259.33 ± 10.09 g) (p < 0.05). L^∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low a^∗ and b^∗ values (p < 0.05). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.

Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure

BACKGROUND

Demands for foods conducive to eye health have been on the increase in the global healthcare sector. Marigold powder as a major source of lutein was utilized to produce lutein-fortified breads for ocular health. The physicochemical characteristics of the doughs and breads were investigated in terms of rheology, water mobility, and protein secondary structures.

RESULTS

The incorporation of marigold powder decreased the water absorption of doughs without significantly altering thermomechanical properties. With a range of fortification levels (1-3%), marigold powder led to decreased storage and loss modulus of doughs by weakening their gluten network, which was supported by their T₂ relaxation times. The resistance of the doughs weakened with increasing levels of marigold powder, while their extensibilities significantly incremented. Fourier transform infrared spectral deconvolution revealed the changes in wheat protein structures upon marigold powder incorporation, in which the proportion of β-turn increased at the expense of β-sheet ratio. The breads with marigold powder displayed increased specific volume from 4.034 to 4.368 mL g^-1 , accompanied by softer textures. The baking process led to heat-induced losses in lutein concentration of less than 10% within the crumb and approximately 30% in the crust.

CONCLUSION

The use of marigold powder induced changes in protein secondary structure and extensional features of doughs, contributing to increased loaf volume and softer texture. Overall, this study provides fundamental information on the rheological and structural effects of marigold powder in a wheat bread system, consequently encouraging the food industry to utilize marigold power as a functional food ingredient. © 2023 Society of Chemical Industry.

Structural diversity, fermentation production, bioactivities and applications of triterpenoids from several common medicinal fungi: Recent advances and future perspectives

Medicinal fungi are beneficial to human health and it reduces the risk of chronic diseases. Triterpenoids are polycyclic compounds derived from the straight-chain hydrocarbon squalene, which are widely distributed in medicinal fungi. Triterpenoids from medicinal fungal sources possess diverse bioactive activities such as anti-cancer, immunomodulatory, anti-inflammatory, anti-obesity. This review article describes the structure, fermentation production, biological activities, and application of triterpenoids from the medicinal fungi including Ganoderma lucidum, Poria cocos, Antrodia camphorata, Inonotus obliquus, Phellinus linteus, Pleurotus ostreatus, and Laetiporus sulphureus. Besides, the research perspectives of triterpenoids from medicinal fungi are also proposed. This paper provides useful guidance and reference for further research on medicinal fungi triterpenoids.

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To that purpose, 5, 10 and 15% of Sc and FSc were used for bread production. Results showed that scalding increased fructose, glucose and maltose content in rye wholemeal. Lower concentrations of free amino acids were found in Sc when compared with rye wholemeal, but fermentation of Sc increased the concentrations of some amino acids (on average by 1.51 times), including gamma aminobutyric acid (GABA, by 1.47 times). Addition of Sc and FSc had a significant influence (p ≤ 0.05) on bread shape coefficient, mass loss after baking and most bread colour coordinates. Most of the breads with Sc or FSc showed lower hardness after 72 h of storage compared with the control (i.e., without Sc or FSc). FSc improved bread colour and flavour, as well as overall acceptability. Breads with 5 and 10% of Sc had a similar level of acrylamide to the control, while its level in breads with FSc was higher (on average, 236.3 µg/kg). Finally, different types and amounts of scald had varying effects on the quality of the semi-wheat-rye bread. FSc delayed staling and improved sensory properties and acceptability, as well as the GABA level of wheat-rye bread, while the same level of acrylamide as was seen in control bread could be reached when using between 5 and 10% of scalded rye wholemeal flour.

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

One of the food industry's challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat-quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread

Platycodon grandiflorus (Jacq.) A.DC. root (PGR) flour is well known for its medical and edible values. In order to develop nutritionally fortified products, breads were prepared using wheat flour, partially replaced with PGR flour. The rheological properties and microstructure of dough and the physicochemical characterization of bread were investigated. Results showed that lower level of PGR addition (3 and 6 g/100 g) would improve the baking performance of breads, while the higher level of PGR addition (9 g/100 g) led to smaller specific volume (3.78 mL/g), increased hardness (7.5 ± 1.35 N), and unpalatable mouthfeel (21.8% of resilience and 92.6% of springiness) since its negative effect on the viscoelasticity and microstructure of dough. Moreover, sensory evaluation analysis also showed that the PGR3 and PGR6 breads exhibited a similar flavor to the control bread, but the 9 g/100 g addition of PGR provided bread with an unpleasant odor through its richer volatile components. As expected, the phenolic content and antioxidant capacity of bread increased significantly (p < 0.05) as PGR flour was added to the bread formulation. The total phenolic content (TPC) ranged from 14.23 to 22.36 g GAE/g; thus, DPPH• and ABTS•+ scavenging capacity increased from 10.44 and 10.06 μg Trolox/g to 14.69 and 15.12 μg Trolox/g, respectively. Therefore, our findings emphasized the feasibility of PGR flour partially replacing wheat flour in bread-making systems.

An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing

Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.

Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns

Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing this could be through the fortification of a staple food such as bread. This study examined wheat buns, in which 0%, 20%, 35% and 50% of the flour was replaced with three different milled texturized vegetable proteins (TVP) of different plant protein combinations. Sensory and baking qualities were evaluated through sensory profiling and measurements of rising ability, baking loss, protein content and colour. An expert assessment and a robustness test were conducted to evaluate potential use in the food service sector. By substituting 35% of the wheat flour with milled TVP, it was possible to increase the protein content of the buns by 83% (up to 25% of DM) and still maintain an acceptable quality. The different TVPs showed that pea and faba bean or pea, faba bean and quinoa were more suitable in bread fortification than pea, faba bean and hemp. The study demonstrates the potential for producing quality bread for people who need a high protein intake in all their meals.

Sustainable plant-based ingredients as wheat flour substitutes in bread making

Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52–89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products.

Protein Ingredients in Bread: Technological, Textural and Health Implications

The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.

Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process

Beetroot (Beta vulgaris) is a source of diverse nutrients such as dietary fibers and betalains. Chinese steamed bread (CSB) has gained popularity in recent years. Red beetroot powder (RBP) was added (up to 70%) in wheat flour to make nutritionally fortified CSB. RBP addition greatly decreased specific volume (1.39 to 0.53 mL/g) and staling rate (4.14 to 2.59%), while increasing hardness (2882 to 15056 g) and chewiness (1923 to 3174 g) since RBP affected gluten secondary structure and weakened dough strength. More importantly, CSB containing RBP exhibited improved in vitro antioxidant potential and reduced estimated glycemic index (70.8 to 60.7). The betalains were largely degraded during steaming due to the isomerization of betanin to isobetanin. Sensory analysis showed that wheat flour could be substituted by RBP up to 10% without compromising the eating quality of the CSB. The findings indicated the feasibility of formulating beetroot-fortified foods with enhanced nutritional quality.

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.

Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread

To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D₅₀ of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285-353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation.

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

The effects of NaCl (1-3%) and kansui (0.5-1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61-160.87%, 5.71-48.57%, and 25-293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour

The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M), and HMT combined with citric acids (HMT+A), respectively. Results showed that all the treatments significantly increased (p < 0.05) the total dietary fiber (TDF) content, amylose content, and resistant starch (RS) content, however, significantly decreased (p < 0.05) the amylopectin content and rapidly digestible starch (RDS) content of WQ. HMT+P brought the highest TDF content (15.3%), amylose content (31.24%), and RS content (15.71%), and the lowest amylopecyin content (30.02%) and RDS content (23.65%). HMT+M brought the highest slowly digestible starch (SDS) content (25.09%). The estimated glycemic index (eGI) was respectively reduced from 74.36 to 70.59, 65.87, 69.79, and 69.12 by HMT, HMT+P, HMT+M, and HMT+A. Moreover, a significant and consistent reduction in the heat enthalpy (ΔH) of WQ was observed (p < 0.05), after four treatments. All these effects were caused by changes in the starch structure, as evidenced by the observed conjunction of protein and starch by a confocal laser scanning microscope (CLSM), the decrease in relative crystallinity, and transformation of starch crystal.