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Alkay Z, Falah F, Cankurt H, Dertli E. Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential. Foods 2024; 13:1732. [PMID: 38890959 PMCID: PMC11172170 DOI: 10.3390/foods13111732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans' large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.
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Affiliation(s)
- Zuhal Alkay
- Food Engineering Department, Faculty of Engineering, Necmettin Erbakan University, Konya 42010, Türkiye;
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 9177948974, Iran;
| | - Hasan Cankurt
- Food Technology Department, Safiye Cikrikcioglu Vocational School, Kayseri University, Kayseri 38000, Türkiye;
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Türkiye
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2
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Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Li X, Battino M, Zou X, Zhao L. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems. Food Res Int 2023; 173:113277. [PMID: 37803590 DOI: 10.1016/j.foodres.2023.113277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/26/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
Abstract
The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of "má là" umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %-1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PnSnUn carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens' power function the sodium reduction was calculated, it was evident that two "má là" umami flavor combinations (one flavor combination was low "má", low "là" and moderate umami, and the other flavor combination with moderate "má", low "là" and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the "má là" umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.
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Affiliation(s)
- Xiaoxia Sun
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Di Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bolin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Houyin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xin Li
- Hengshun Vinegar Co., Ltd, Zhenjiang 212004, China
| | - Maurizio Battino
- School of Food and Biological Engineering and International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60121 Ancona, Italy
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
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Göncüoğlu Taş N, Kocadağlı T, Balagiannis DP, Gökmen V, Parker JK. Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chem 2023; 410:135358. [PMID: 36608554 DOI: 10.1016/j.foodchem.2022.135358] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/10/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
Among many strategies known to mitigate acrylamide formation, addition of cations, particularly calcium, is effective and can be used in bakery products. In this study, the effects of NaCl, KCl, CaCl2, MgCl2, sodium lactate, calcium lactate, and magnesium lactate on aroma and acrylamide formation were investigated in glucose/wheat flour dough systems during heating. Addition of salts inhibited Maillard reaction in favour of caramelisation, with divalent cations found to be most effective. The impact of salts on acrylamide reduction became less effective with increasing temperature. Most Strecker aldehydes and pyrazines decreased in the presence of salts, however CaCl2 and calcium lactate increased the concentration of furans, furfurals, and diketones. Calcium lactate also increased some ethyl-substituted pyrazines at high temperatures. Reduction of acrylamide with salts is associated with higher amounts of furan derivatives and decreased amounts of Strecker aldehydes and pyrazines. The mechanisms behind these changes are discussed.
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Affiliation(s)
- Neslihan Göncüoğlu Taş
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Dimitrios P Balagiannis
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, United Kingdom
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, United Kingdom.
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4
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Gorman M, Moss R, Barker S, Falkeisen A, Knowles S, McSweeney MB. Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2337-2346. [PMID: 36700538 DOI: 10.1002/jsfa.12473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 01/06/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n = 102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n = 98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-about-right scales, and check-all-that-apply. RESULTS The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking. CONCLUSION The research emphasizes that salt-reduced labels influence consumers' sensory perception. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Anika Falkeisen
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
| | - Sophie Knowles
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
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5
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Swahn J, Nilsen A. ‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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6
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Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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7
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Ferrari GT, Proserpio C, Stragliotto LK, Boff JM, Pagliarini E, Oliveira VRD. Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Bazhan M, Shafiei Sabet F. Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders. BMC Res Notes 2022; 15:331. [PMID: 36273183 PMCID: PMC9588239 DOI: 10.1186/s13104-022-06225-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/13/2022] Open
Abstract
Objective Bread constitutes a significant energy source and provides protein and some essential micronutrients to a large population worldwide, including Iran. So, its quality characteristics are important for health. This study aimed to identify the views and experiences of various stakeholders involved in the wheat- flour- bread chain about factors affecting the quality of this chain and strategies for its improvement in Iran. Results Main suggested strategies in the field of raw materials were managing and planning for the production of high-quality wheat, measuring the quality factors of grain before purchasing by the government, allocating wheat quotas to flour mills based on the quality of the flour produced, and aerating and storing flour in silos to reduce its moisture. Holding training courses for bakery workers, improving the economic situation of bakers, and standardizing bread-making devices were the most important strategies in the bakery field. Assigning a specific unified management apparatus to deal with bread issues was also an effective and essential strategy. Findings show the need to implement strategies in various fields to improve wheat- flour- bread chain quality. This study provides helpful information to guide policy decisions and planning to enhance bread quality and promote public health. Supplementary Information The online version contains supplementary material available at 10.1186/s13104-022-06225-7.
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Affiliation(s)
- Marjan Bazhan
- Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Farnam Shafiei Sabet
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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9
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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10
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Beck PHB, de Camargo Lima Beluci N, Monteiro ARG, dos Santos Scholz MB, Neto AÁM. Carnauba wax utilization in salt encapsulation: application in bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3307-3311. [PMID: 35872728 PMCID: PMC9304518 DOI: 10.1007/s13197-022-05504-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.0% non-encapsulated salt; 2.0% Encapsulated Salt; 1.5% Encapsulated Salt; 1.0% Encapsulated Salt. Farinograph and alveograph analyses were performed to assess the dough rheology parameters and sensory analysis was conducted to evaluate saltiness. Encapsulation was effective to control Na+ ions release. They vary from 17 to 32 ppm the dissolution of sodium ions in the non-encapsulated and encapsulated samples, respectively. The alveograph and farinograph analyses showed that the 1.5E bread formulation was the closest to the control sample in rheological properties. Finally, a sensory analysis showed no difference in the saltiness perception between control and 1.5% encapsulated salt (4.65 and 4.69 respectively), indicating that carnauba wax encapsulated salt effectively reduced until 35% of salt the bread without changing the saltiness.
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Affiliation(s)
| | | | | | | | - André Álvares Monge Neto
- Department of Food Engineering, State University of Maringa, Av Colombo, 5790 – bl 13, Maringa, Brazil
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11
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Therdthai N. Sugar, salt and fat reduction of bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:283-327. [PMID: 35595396 DOI: 10.1016/bs.afnr.2021.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter.
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Affiliation(s)
- Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
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12
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How Different Are Industrial, Artisanal and Homemade Soft Breads? Foods 2022; 11:foods11101484. [PMID: 35627054 PMCID: PMC9140824 DOI: 10.3390/foods11101484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/09/2022] [Accepted: 05/13/2022] [Indexed: 11/17/2022] Open
Abstract
Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.
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13
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The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe.
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14
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Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Foods 2022; 11:foods11030457. [PMID: 35159607 PMCID: PMC8833930 DOI: 10.3390/foods11030457] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 12/11/2022] Open
Abstract
Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.
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15
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Vinitha K, Sethupathy P, Moses J, Anandharamakrishnan C. Conventional and emerging approaches for reducing dietary intake of salt. Food Res Int 2022; 152:110933. [DOI: 10.1016/j.foodres.2021.110933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 10/08/2021] [Accepted: 12/28/2021] [Indexed: 01/14/2023]
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16
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Monteiro ARG, Nakagawa A, Pimentel TC, Sousa I. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Hernández‐Espinosa N, Guzmán C, Morales‐Dorantes AS, Crespo‐Herrera L, Mondal S, Singh R, Ibba MI. Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations. Cereal Chem 2021. [DOI: 10.1002/cche.10457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Carlos Guzmán
- Departamento de Genética Escuela Técnica Superior de Ingeniería Agronómica y de Montes Universidad de Córdoba Córdoba Spain
| | | | - Leonardo Crespo‐Herrera
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Suchismita Mondal
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Ravi Singh
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Maria Itria Ibba
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
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18
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Wójcik M, Dziki D, Gawlik-Dziki U, Różyło R. Development of no-salt herbal bread using a method based on scalded flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Wang J, Guo X, Yang Z, Xing J, Zhu K. Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism. Cereal Chem 2021. [DOI: 10.1002/cche.10420] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jin‐Rong Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Xiao‐Na Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Jun‐Jie Xing
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Ke‐Xue Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
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20
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Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.
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Ayed C, Lim M, Nawaz K, Macnaughtan W, Sturrock CJ, Hill SE, Linforth R, Fisk ID. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. FOOD CHEMISTRY-X 2021; 9:100115. [PMID: 33511340 PMCID: PMC7817490 DOI: 10.1016/j.fochx.2021.100115] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Salt is included in many foods which consumers do not regard as salty. This "hidden-salt" may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavour and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture analysis and X-ray-µCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrices during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted "hidden-salt" reduction strategy.
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Affiliation(s)
- Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Mui Lim
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Khatija Nawaz
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - William Macnaughtan
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Craig J Sturrock
- Hounsfield Facility, School of Biosciences, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Sandra E Hill
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Robert Linforth
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
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Li YL, Han KN, Feng GX, Wan ZL, Wang GS, Yang XQ. Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium. Food Funct 2021; 12:2660-2671. [PMID: 33650606 DOI: 10.1039/d0fo03126g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The high intake of sodium and low intake of dietary fiber are two major dietary risk factors for preventable deaths worldwide, highlighting the need and implementations for developing health foods with low-salt/high-dietary fibers. Bread as a staple food contributes about 25% to the daily intake of sodium in many countries, and salt reduction in bread still remains a great technical challenge. In this study, we developed a simple method to reformulate the white bread in terms of reducing salt contents via dietary fiber fortification, while maintaining the taste and texture qualities. Low molecular weight water-extractable arabinoxylans (LMW-WEAX) as a soluble dietary fiber was first hydrated in salt water before dough mixing, leading to an inhomogeneous spatial distribution of sodium in bread and accelerating the release of sodium ions from crumbs, allowing 20% salt reduction in bread without impacting the salt perception. Data from the moisture content, crumb structure, water distribution, dough rheology and bread texture properties suggest that the pre-hydrated incorporation of LMW-WEAX mitigates the detrimental effect of dietary fiber on the dough and bread quality. The modulation of Ca2+ on the permeability of Na+ through the mucus layer and implication in salt enhancement of the bread were investigated. Results show that the pre-hydrated incorporation of WEAX containing Na+ and Ca2+ (1.0%) makes it possible to reduce 30% salt content in breads, which have implications in the large-scale production of low-salt/high-dietary fiber bread.
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Affiliation(s)
- Yan-Lei Li
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
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Dziki D, Cacak-Pietrzak G, Hassoon WH, Gawlik-Dziki U, Sułek A, Różyło R, Sugier D. The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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De Bellis P, Montemurro M, D'Imperio M, Rizzello CG, Sisto A, Lavermicocca P. Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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25
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Voinea A, Stroe SG, Codină GG. The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough. Foods 2020; 9:E1465. [PMID: 33066698 PMCID: PMC7602458 DOI: 10.3390/foods9101465] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer's desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.
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Affiliation(s)
| | - Silviu-Gabriel Stroe
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.V.); (G.G.C.)
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Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020; 9:foods9091172. [PMID: 32854256 PMCID: PMC7554791 DOI: 10.3390/foods9091172] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 11/17/2022] Open
Abstract
Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.
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A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough. Foods 2020; 9:foods9070952. [PMID: 32709125 PMCID: PMC7404662 DOI: 10.3390/foods9070952] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/03/2020] [Accepted: 07/08/2020] [Indexed: 11/16/2022] Open
Abstract
This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.
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Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10114039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Bakery products are one of the main sources of dietary sodium intake of the world’s population. During the last decade, sodium intake has increased worldwide and nowadays the World Health Organization recommends reducing sodium intake by up to 2 g Na/day. KCl is the leading substitute for reducing sodium in bakery products. Therefore, the main purpose of our study was to investigate the impact of sodium reduction on dough’s rheological properties by reformulating the dough recipe using two types of salts, namely NaCl and KCl, with different amounts added to wheat flour. In order to establish their combination for obtaining the optimum rheological properties of dough, the response surface methodology (RSM) by the Design Expert software was used. The effect of combined NaCl and KCl salts were made on mixing, viscometric and fermentation process by using Farinograph, Extensograph, Amylograph and Rheofermentometer devices. On dough’s rheological properties, KCl and NaCl presented a significant effect (p < 0.01) on water absorption, stability, energy, dough resistance to extension, falling number and all Rheofermentometer-analyzed values. Mathematical models were achieved between independent variables, the KCl and NaCl amounts, and the dependent ones, dough rheological values. The optimal values obtained through RSM for the KCl and NaCl salts were of 0.37 g KCl/100 g and 1.31 g NaCl/100 g wheat flour, which leads to a 22% replacement of NaCl in the dough recipe.
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Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Arendt EK, Zannini E. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes. Food Funct 2020; 11:4732-4751. [PMID: 32417873 DOI: 10.1039/d0fo00671h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume proteins, promise a balanced amino acid composition and an upgraded nutritional value of both protein sources. This study investigates a high-protein hybrid bread (HPHB) formulation, where wheat flour was partially replaced by high-protein ingredients from faba bean, carob and gluten. In addition to a detailed characterisation of technological quality and sensory profile, also the formulation's nutritional value was examined in comparison to regular wheat bread. Therefore, macronutrient composition, antioxidant potential, amino acid profile and contents of antinutritional compounds were analysed. Furthermore, protein digestibility was determined in an in vitro model and in vivo. Dough analysis revealed significant differences of the HPHB formulation compared to regular wheat dough. However, results obtained for bread quality characteristics prove HPHB to be equal to regular wheat bread and sensory results and the determined sensory attributes suggest high consumer acceptance. Nutritional analyses of HPHB showed a more favourable macronutrient composition in comparison to regular wheat bread; as well as low contents of antinutritional compounds and high antioxidant potential linked to high levels of phenolics. Also an improved amino acid profile, increased nitrogen utilisation rate (by 69%) and higher protein efficiency ratio were determined, which are associated with enhanced protein quality. This suggests HPHB, and similar formulations of its kind, as a valuable and healthy food choice, which can contribute to adequate protein supply in predominantly plant-based diets.
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Affiliation(s)
- Andrea Hoehnel
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
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Voinea A, Stroe SG, Codină GG. The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties. Foods 2020; 9:E610. [PMID: 32397605 PMCID: PMC7278690 DOI: 10.3390/foods9050610] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 04/26/2020] [Accepted: 05/04/2020] [Indexed: 02/01/2023] Open
Abstract
The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)'s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.
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Affiliation(s)
| | - Silviu-Gabriel Stroe
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.V.); (G.G.C.)
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Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT. Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars. J Texture Stud 2020; 51:766-778. [PMID: 32304230 DOI: 10.1111/jtxs.12525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/30/2020] [Accepted: 04/06/2020] [Indexed: 11/29/2022]
Abstract
In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0-4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (Jmax ) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch-fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars created more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however, the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help mitigate challenges in dough handling within a reduced NaCl environment.
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Affiliation(s)
- Nicole A Avramenko
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Erin J Hopkins
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Pierre Hucl
- Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Martin G Scanlon
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Parenti O, Guerrini L, Cavallini B, Baldi F, Zanoni B. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108980] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread. Food Chem 2019; 301:125252. [PMID: 31374532 DOI: 10.1016/j.foodchem.2019.125252] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/04/2019] [Accepted: 07/23/2019] [Indexed: 01/23/2023]
Abstract
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The use of (i) a reduced-sodium salt substitute, Pansalt® (NaCl 57%, other salts and minor ingredients) at 1.5%, and (ii) the heterogeneous NaCl distribution (average level of 1%) leading to enhanced saltiness by taste contrast, were compared with standard (1.5%) and reduced (1.0%) addition of NaCl. The heterogeneous NaCl distribution was effective in preserving saltiness. Salt substitution with Pansalt® was less effective but preserved the overall flavour. Higher amount of Maillard reaction volatile products, associated with more intense toasted odour of the crust, was found in breads with higher NaCl content. The consumer survey highlighted satisfactory results of Pansalt® use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers.
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Loloei S, Pouraram H, Majdzadeh R, Takian A, Goshtaei M, Djazayery A. Policy analysis of salt reduction in bread in Iran. AIMS Public Health 2019; 6:534-545. [PMID: 31909073 PMCID: PMC6940570 DOI: 10.3934/publichealth.2019.4.534] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Accepted: 12/02/2019] [Indexed: 11/26/2022] Open
Abstract
Given that average salt intake among Iranians is approximately 10–15 g per day particularly from sodium hidden in bread, cheese, and fast food; lowering this mineral has been followed up seriously in this country for almost 10 years (since 2009). The main objective of the present study was to provide an opportunity to recognize unwanted and unfavorable outcomes of implementing decisions and policies together with associated problems of salt reduction in bread in order to achieve national and global health promotion goals. Thus, this qualitative and retrospective policy analysis was completed to evaluate the policy of salt reduction in bread in Iran. To collect the data, the researchers traveled to six cities in different regions, wherein relevant documents were utilized added to interviews with key actors. Related websites were correspondingly searched to find reports on this policy. Moreover, the researchers referred to some organizations in-person to search documents in this area. Five group discussions were also held to obtain public opinions in this regard. Data analysis was further carried out using framework analysis. The findings revealed that allocation of the highest rates of subsidy to wheat, flour, and bread had led to elimination of competitiveness in wheat, flour, and bread supply chain in Iran. Despite the presence of proper structures as coordinators of other organizations working on public health, there was no intersectoral collaboration in terms of maintaining health of bread products and lowering salt content in this staple food. With regard to changes in priorities of the Iranian Ministry of Health and Medical Education, attempts made to improve bread quality had also failed. In addition, first-line staff (i.e. bakers) had viewed formulation and implementation of the given policy as a top-down one. Given the ambiguities in establishment of new standards, there were similarly contradictions in execution of the policy at various levels. With reference to education provided at a national level, it was concluded that some people had become more sensitive to salt reduction in bread to some extent.
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Affiliation(s)
- Saba Loloei
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Hamed Pouraram
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Reza Majdzadeh
- Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Amirhossein Takian
- Department of Health Services Management and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.,Health Equity Research Center, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Abolghasem Djazayery
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
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Gostin A. Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products. Food Res Int 2019; 123:631-641. [DOI: 10.1016/j.foodres.2019.05.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/20/2019] [Accepted: 05/27/2019] [Indexed: 02/01/2023]
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38
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Reißner AM, Wendt J, Zahn S, Rohm H. Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.069] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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39
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Aalipour F. Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province. INTERNATIONAL JOURNAL OF EPIDEMIOLOGIC RESEARCH 2019. [DOI: 10.15171/ijer.2019.11] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Background and aims: Bread is considered as one of the important sources of sodium in the Iranian diet and salt is the main source of sodium, which is used to produce bread. The assessment of dietary intake is a reliable method that shows nutritional problems in the community. Therefore, the purpose of this study was to evaluate the intake of salt, sodium, and potassium through bread consumption. Methods: In the present study, 451 samples of different types of bread were tested, sent to the Food Control Laboratory for health control, and the amount of salt, sodium, and potassium was determined by potentiometric and flame-photometric methods, respectively. In addition, the amounts of salt, sodium, and potassium intake were evaluated based on their average concentration in different types of bread and per capita consumption of bread. Finally, the status of salt, sodium, and potassium intake was investigated by comparing their recommended daily allowance (RDA) and sodium/potassium ratio and sodium to caloric intake. Results: Based on the results, the concentrations of salt, sodium, and potassium were 1.95%, 769%, and 108% (mg per 100 g of bread), respectively. Furthermore, per capita consumption of bread was 320 g/d and the average intake of salt, sodium, and potassium through bread consumption was 4.03 g, 1588 mg, and 223 mg/d, respectively. Moreover, 79% of sodium RDA was received through bread consumption. In these breads, the ratio of sodium to potassium, as well as that of sodium to calorie was 12.07 (mmol/mmol) and 2 mg/calories, respectively. Conclusion: In general, the results showed that the intake of sodium and salt by using bread is more than that of their RDA. Accordingly, the ratio of sodium to potassium and sodium to caloric intake is higher than the permitted limit in these conditions, which provides the basis for the incidence of cardiovascular diseases. Therefore, strong monitoring of bread producing units is necessary.
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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods 2019; 8:foods8040129. [PMID: 31003472 PMCID: PMC6517888 DOI: 10.3390/foods8040129] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 01/31/2023] Open
Abstract
The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, and functional compounds. The conventional process for pasta production does not include a fermentation step. However, novel recipes including sourdough-fermented ingredients have been recently proposed, aiming at enhancing the nutritional and functional properties of this product and at enriching commercial offerings with products with new sensorial profiles. The use of sourdough for pasta fortification has been investigated under several aspects, including fortification in vitamin B, the reduction of starch digestibility, and gluten content. Sourdough fermentation has also been successfully applied to non-conventional flours, (e.g., from pseudocereals and legumes), in which an overall increase of the nutritional value and health-promoting compounds, such as a significant decrease of antinutritional factors, were observed. Fermented non-conventional flours, obtained through spontaneous fermentation or using selected starters, have been proposed as pasta ingredients. As the result of wheat replacement, modification in textural properties of pasta may occur. Nonetheless, fermentation represents an efficient tool in improving, besides nutritional and functional profile, the sensory and technological features of fortified pasta.
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Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chem 2019; 289:575-581. [PMID: 30955651 DOI: 10.1016/j.foodchem.2019.03.098] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/16/2019] [Accepted: 03/19/2019] [Indexed: 12/01/2022]
Abstract
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols).
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Affiliation(s)
- Antonella Pasqualone
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy.
| | - Francesco Caponio
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Maria Ambrogina Pagani
- University of Milano, Department of Food, Environmental, and Nutritional Sciences (DeFENS), Via Celoria, 2, Milan 20133, Italy.
| | - Carmine Summo
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Vito Michele Paradiso
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
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Jekle M, Necula A, Jekle M, Becker T. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development. Food Res Int 2019; 116:346-353. [PMID: 30716955 DOI: 10.1016/j.foodres.2018.08.047] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/15/2018] [Accepted: 08/18/2018] [Indexed: 11/25/2022]
Abstract
Chloride salts can serve as sodium chloride (NaCl) substitutes in wheat dough for sensory or technological reasons. Therefore, the effect of different substitutes on wheat dough development during mixing (optimum water absorption, dough development time, stability) and fermentation (maximum dough height) with a material-adapted water addition and mixing time were investigated. The substitutes had effects on all measures at a level of 2 g salt 100 g-1 wheat flour, with the exception of KCl. The intensity of the effect significantly followed the Hofmeister series due to an altered hydration behavior of the structure-determining gluten proteins. The experiments were supported by CLSM micrographs combined with image analysis. Next to an absolute substitution, the main focus of the study were concentration dependent functionalities of the chloride salts. Therefore, concentration dependent rate constants were calculated based on the application of different concentration levels of the chloride salts. These rate constants showed in all cases a similar tendency following the Hofmeister series.
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Affiliation(s)
- Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Andreea Necula
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Margit Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany
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Sajdakowska M, Gębski J, Żakowska-Biemans S, Jeżewska-Zychowicz M. Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health 2019; 167:78-87. [PMID: 30641459 DOI: 10.1016/j.puhe.2018.10.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 10/12/2018] [Accepted: 10/29/2018] [Indexed: 10/27/2022]
Abstract
OBJECTIVES The association between the perceived importance of taste and health benefits and bread-eating habits is still not well recognized referring to products with the improved health value, in particular when it comes to the character of the health modification applied in the food product. In many populations, the crucial issue is to decrease the intake of salt and to increase the intake of fibre in the diet; therefore, modifications in foods concern these components. Thus, the aim of the study was two-fold: (1) to determine the association between the actual consumption of bread and the willingness to eat the bread with the decreased level of salt and the bread with the increased level of fibre; and (2) to determine whether and in what way the perception of the importance of taste and health benefits of bread are linked with the willingness to eat bread with the improved health benefits. STUDY DESIGN The survey was conducted using computer-assisted personal interviews. METHODS The survey was conducted in October 2014 among 1014 Polish consumers. To evaluate the consumption of bread, questions concerning (1) the frequency of eating white bread, white bread with added grains, bran and so on and wholemeal bread, and (2) the amount of consumed bread were asked. The logistic regression analysis was performed separately for bread with fibre addition and bread with reduced salt content. Only statistically significant variables were used in the models, using an automatic stepwise method. RESULTS The results of the study showed that consumers who were more willing to eat bread with added fibre were those who paid more attention to health aspects, those who consumed more wholemeal bread and those who ate breads with grains more frequently. Participants declaring moderate and high importance towards health benefits were more willing to eat bread with increased fibre content than those declaring minor importance of health benefits when choosing bread. Among consumers who were more willing to eat bread with reduced salt content, they were mainly those who ate more wholemeal bread. Participants for whom the taste was important and moderately important were less willing to eat bread with reduced salt content compared with those who considered this attribute as unimportant. When it comes to people who were less willing to eat bread with added fibre, they ate white bread more frequently and consumed bigger amounts of it. Those who were less interested in bread with reduced salt content declared consuming more white bread. Among them, there were also men and people for whom the taste of bread was crucial. CONCLUSIONS It is necessary to increase the consumers' awareness of the health benefits of a product change and to gain their acceptance for the changed taste. The strength of this study is the measure of the amount of bread consumed by consumers as a variable that can be associated with the willingness to eat bread with improved health benefits. Results of our study may be valuable for undertaking activities referring to the public health, including educational activities aimed at the consumers. Thus, a public health campaign is needed to encourage Polish consumers to use less salt and more dietary fibre, which seems to increase the importance of health reasons instead of taste in the selection of bread. The outcomes can also be used by the companies operating on the food market with a particular emphasis on the bread offer to develop communication strategies, including the proper and clear information about the level of salt and fibre content. Moreover, food companies and consumer organisations should exert pressure on the government for greater support for product reformulation, for example, in the form of regulation, enforcing companies to reformulate their products. In fact, a proper policy emphasis on mandatory reformulation to reduce salt in processed foods is likely to be an effective and inequality-reducing route to improve the population health.
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Affiliation(s)
- M Sajdakowska
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - J Gębski
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - S Żakowska-Biemans
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - M Jeżewska-Zychowicz
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland.
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Sadowska-Rociek A. The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3180-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Kloepfer I, Smith B. Effect of pre-cooked yellow pea flour incorporation on wheat tortilla quality parameters. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Kloepfer
- College of Agricultural and Life Sciences, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, ID 83844, USA
| | - B. Smith
- College of Agricultural and Life Sciences, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, ID 83844, USA
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Mantzourani I, Plessas S, Odatzidou M, Alexopoulos A, Galanis A, Bezirtzoglou E, Bekatorou A. Effect of a novel Lactobacillus paracasei starter on sourdough bread quality. Food Chem 2018; 271:259-265. [PMID: 30236675 DOI: 10.1016/j.foodchem.2018.07.183] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 04/23/2018] [Accepted: 07/25/2018] [Indexed: 10/28/2022]
Abstract
The novel Lactobacillus paracasei K5 strain, recently isolated from Greek cheese, was evaluated as potential sourdough bread starter. Breads were made using different amounts of L. paracasei sourdoughs as well as traditional sourdough for comparison. Quality characteristics of the breads (acidity and rising) were examined, as well as rope spoilage through macroscopic observations and molecular analysis (PCR-DGGE). The highest acidity levels (3.15 g lactic acid and 1.13 g acetic acid per kg of bread) and better resistance to rope spoilage were observed when bread contained 30% w/w L. paracasei K5 sourdough. Spoilage in the L. paracasei K5 breads was observed at 15-16 days, 5 days later than the control breads. In addition, L. paracasei K5 sourdough improved the bread sensory properties, as reflected by consumer preference and GC/MS analysis of aroma volatiles. Therefore, L. paracasei K5 can be successfully used for sourdough bread making with good quality and extended shelf-life.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Stavros Plessas
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
| | - Maria Odatzidou
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, Dragana, 68100 Alexandroupolis, Greece
| | - Eugenia Bezirtzoglou
- Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Argyro Bekatorou
- Department of Chemistry, University of Patras, 26500 Patras, Greece
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Rannou C, Texier F, Marzin C, Nicklaus S, Cariou V, Courcoux P, Prost C. Effect of Salt Reduction on Children's Acceptance of Bread. J Food Sci 2018; 83:2204-2211. [PMID: 30133837 DOI: 10.1111/1750-3841.14280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 06/08/2018] [Accepted: 06/11/2018] [Indexed: 10/28/2022]
Abstract
Salt reduction is becoming a major concern for public authorities, especially in cereal products. As childhood is important for the development of healthy eating habits, this study aimed to formulate salt-reduced breads with satisfying sensory properties for children. Sourdough and an artisanal bread-making process were used to compensate the flavor loss due to salt reduction. French breads (FBs) made with sourdough and artisanal processing were compared with white breads (WBs). Two salt levels were applied (1.2 and 1.8 g /100 g flour). To determine their acceptability and characterization, the four breads were assessed (i) by an adult panel (n = 39) according to cohesiveness, overall odor intensity, overall aroma in the mouth and saltiness intensity and (ii) a panel of children (n = 100, aged 6 to 11 years) according to overall liking and saltiness intensity. Finally, consumption by children (n = 89, aged 6 to 11 years) was measured during school lunch to evaluate the acceptability of salt reduction in a real consumption context. Both formulation and salt level induced physical and sensory changes in breads perceived by adults. They described WB as less dense, cohesive, and aromatic but more odorant than FB. Saltiness differences were perceived by adults but not by children. Children showed a preference for the saltiest breads and the FB but these drivers of preference were not confirmed during consumption measurements. These results shed new light on how natural solutions to enhance the flavor of bread can reduce its salt level while maintaining acceptability. PRACTICAL APPLICATION Salt reduction in bread could be compensated by the use of sourdough and an artisanal bread-making process. These methods allow an improvement of the nutritional quality of breads while maintaining their acceptance by young consumers by favoring the development of appealing organoleptic characteristics (aroma, texture). These methods are natural, easy to implement, and could be adapted to other fermented products in order to improve their nutritional quality.
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Affiliation(s)
- Cécile Rannou
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
| | - Florence Texier
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
| | - Cécile Marzin
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, Dijon, France
| | | | | | - Carole Prost
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
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48
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Antúnez L, Giménez A, Vidal L, Ares G. Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception. J SENS STUD 2018. [DOI: 10.1111/joss.12441] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lucía Antúnez
- Sensometrics & Consumer Science; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República; Pando Canelones Uruguay
| | - Ana Giménez
- Sensometrics & Consumer Science; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República; Pando Canelones Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República; Pando Canelones Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science; Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República; Pando Canelones Uruguay
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49
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Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. Int J Food Microbiol 2018; 302:69-79. [PMID: 30017109 DOI: 10.1016/j.ijfoodmicro.2018.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/15/2018] [Accepted: 07/11/2018] [Indexed: 11/28/2022]
Abstract
The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work. A range of breads containing different levels of salt (0.0%, 0.3% and 1.2% of NaCl) in combination with various levels of sourdough (0%, 6%, 12%, 18%, 24%) was produced. The different doughs were analysed for their rheological behaviour. The bread quality characteristics such as loaf volume, crumb structure, staling rate and microbial shelf life were also determined. The sourdoughs were analysed for their different metabolites: organic acids, sugars, exopolysaccharides (EPS), and antifungal compounds. A trained sensory panel was used to perform descriptive analysis of the bread samples. The object of this paper is to use functional sourdoughs, containing Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 to compensate for the quality problems that occur when salt is reduced in yeasted bread. The application of functional sourdoughs containing exopolysaccharides and/or antifungal substances in salt reduced breads significantly improved the quality. The application of functional sourdoughs allows the reduction of salt to a level of 0.3%.
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Affiliation(s)
- Markus C E Belz
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland; APC Microbiome Institute, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Brid Brosnan
- Department of Chemistry, Cork Institute of Technology (CIT), Bishopstown, Cork, Ireland
| | | | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
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50
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Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:154-159. [PMID: 29691797 PMCID: PMC5956026 DOI: 10.1007/s11130-018-0662-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.
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Affiliation(s)
- Federico Morreale
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy
| | - Donato Angelino
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy
| | - Nicoletta Pellegrini
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy.
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.
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