Interaction of dough acidity and microalga level on bread quality and antioxidant properties

Fabrication and characterization of alginate-zein core-shell microcapsules for controlled release of buckwheat honey

In this study, extrusion method was employed to fabricate alginate-zein core-shell microcapsules loaded with buckwheat honey by dropping alginate and buckwheat honey mixture solution into a 70.0 % zein ethanol solution(v/v) containing 5.0 % CaCl2 solution (wt%). The microcapsules were constructed by two parts: 1) the formation of hydrophilic beads through the crosslinking of alginate chains with Ca2+; 2) the introduction of alginate beads into the aqueous zein ethanol solution which decreased the ethanol concentration, prompting the precipitation of zein and the deposition of zein nanoparticles onto the surfaces of alginate beads. Comparing with the alginate beads, the prepared microcapsules not only possessed better water-holding capacity, but also achieved controlled release of buckwheat honey. Importantly, the microcapsules significantly retained the antioxidant activity of the buckwheat honey. Therefore, this innovative method for fabricating alginate-zein core-shell microcapsules can suggest a promising approach to broaden the application of buckwheat honey in the food field.

Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features

The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on native and gelled starches were carried out and modelled by means of Langmuir and Henry models, respectively. The formation and characteristics of tested gels were rheologically monitored by means of heating ramp, time sweep at high temperature, cooling ramp and frequency sweep at 25 °C. Elastic modulus values decreased with the presence of polyphenols. Additionally, the polyphenols significantly decreased the digestion rate, measured by both chemical and rheological procedures, and the final concentration of digested starch. Finally, the presence of polyphenols in breads increased the hardness and chewiness values and decreased the cohesiveness and resilience values as well as the crumb hardening during storage.

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber. This research focused on the development of gluten-free functional breads using pseudocereals, psyllium, and gluten-free sourdough to replace commercial yeast, fortifying them with Moringa oleifera. Six different gluten-free breads were made with sourdough: three control breads differentiated by sourdough (quinoa, amaranth, and brown rice) and three breads enriched with moringa leaf differentiated by sourdough. The antioxidant capacity, phenolic compounds, nutritional composition, physicochemical parameters (color, pH, and acidity), folate content, amino acid profile, reducing sugars, mineral composition, mineral bioaccessibility, fatty acid profile, and sensory acceptability were evaluated. A commercial gluten-free (COM) bread was included in these analyses. Compared with COM bread, the reformulated breads were found to have better nutritional properties. Moringa leaf increased the nutritional properties of bread, and highlighted the QM (quinoa/moringa) bread as having increased protein, fiber, sucrose, glucose, maltose, phenylalanine, and cysteine. The AM (amaranth/moringa) bread was also shown to have a higher total folate content, antioxidant capacity, phenolic compounds, 9t,11t-C18:2 (CLA), and 9t-C18:1. Reformulated breads enriched with moringa could meet nutritional requirements and provide health benefits to people with celiac disease.

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.

Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics

Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flour and sourdough process to obtain rice based GFB. Different levels of rice flour replacement with acorn flour (0%, 23% and 35%), and sourdough (20%) were tested in a basic GFB recipe, and technological, nutritional, and functional GFB characteristics evaluated. The combination of acorn flour and sourdough was responsible for acidifying dough and bread. Breads containing 35:65 acorn flour: rice flour led to harder breads with lower crumb luminosity and with reddish and brownish tones, besides improved structural features when adding sourdough. That combination of sourdough and acorn flour reduced the rate and the extent of starch hydrolysis, as well as increase the minerals content, total phenolic compounds and antioxidant activity. Therefore, the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern.