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Kulathunga J, Whitney K, Simsek S. Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20056-20063. [PMID: 39213597 DOI: 10.1021/acs.jafc.4c05380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread. Stone milling was conducted to generate six different whole wheat flour samples, from which sourdough bread was produced using wheat and rye starter cultures. The study found that both milling parameters and the type of starter culture significantly impacted the fine structural details of WE-AX, including sugar composition, arabinoxylan (AX) content, and the arabinose-to-xylose (A/X) ratio values. These differences were statistically significant (p < 0.05). Furthermore, transforming flour into sourdough bread resulted in the molecular degradation of AX, significantly reducing its molecular weight and leading to a more heterogeneous fine structure. This detailed characterization of AX's alterations during food processing provides insights into evaluating its potential health benefits in whole-grain products.
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Affiliation(s)
- Jayani Kulathunga
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States
- Department of Multidisciplinary Studies, Faculty of Urban and Aquatic Bioresources, University of Sri Jayewardenepura, Nugegoda 10100, Sri Lanka
| | - Kristin Whitney
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
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Iztayev A, Kulazhanov T, Iskakova G, Alimardanova M, Zhienbaeva S, Iztayev B, Tursunbayeva S, Yakiyayeva M. The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method. Sci Rep 2023; 13:17937. [PMID: 37863943 PMCID: PMC10589250 DOI: 10.1038/s41598-023-44820-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Accepted: 10/12/2023] [Indexed: 10/22/2023] Open
Abstract
Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used-germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion-ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion-ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10-4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion-ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.
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Affiliation(s)
- Auyelbek Iztayev
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Talgat Kulazhanov
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Galiya Iskakova
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Mariam Alimardanova
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Saule Zhienbaeva
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | - Baurzhan Iztayev
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan
| | | | - Madina Yakiyayeva
- Almaty Technological University, 100 Tole bi Str., 050012, Almaty, Kazakhstan.
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Cai M, Shen C, Li Y, Xiong S, Li F. Effects of particle size on quality characteristics of stone-milled whole wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2483-2491. [PMID: 36694095 DOI: 10.1002/jsfa.12465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 01/07/2023] [Accepted: 01/25/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 μm) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated. RESULTS The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The β-sheet and β-turn contents of WWF with particle size 180 μm were the highest, reaching up to 33.85% and 39.79%, respectively. CONCLUSION The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengdi Cai
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Chunxia Shen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Yuhui Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Shuangli Xiong
- College of Food Science and Technology, Sichuan Tourism University, Chengdu, China
| | - Feng Li
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
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Șerban LR, Păucean A, Chiș MS, Pop CR, Man SM, Pușcaș A, Ranga F, Socaci SA, Alexa E, Berbecea A, Semeniuc CA, Mureșan V. Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. Foods 2023; 12:foods12051096. [PMID: 36900613 PMCID: PMC10001257 DOI: 10.3390/foods12051096] [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: 02/15/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which-Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)-were recorded in the einkorn sourdough.
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Affiliation(s)
- Larisa Rebeca Șerban
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
- Correspondence:
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timişoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timişoara, Romania
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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Tomić J, Dapčević-Hadnađev T, Škrobot D, Maravić N, Popović N, Stevanović D, Hadnađev M. Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Parenti O, Zanoni B, Baldi F, Guerrini L. The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Parenti O, Albanese L, Guerrini L, Zanoni B, Zabini F, Meneguzzo F. Whole wheat bread enriched with silver fir (Abies alba Mill.) needles extract: technological and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3581-3589. [PMID: 34862604 DOI: 10.1002/jsfa.11704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The interest of consumers and market and scientific research for added-value foods obtained with environmentally sustainable productive chains is increasing. Silver fir (Abies alba Mill.) needles (SFNs), often by-products of forest management and logging, represent an unexploited source of bioactive compounds. RESULTS For the first time, SFN aqueous extract obtained through controlled hydrodynamic cavitation was used to enrich whole wheat flour bread. The first trial found that 35% SFNs extract addition was the absolute threshold of taste perception. The second trial investigated dough rheological properties and bread technological and antioxidant properties in samples enriched with 35% and 100% SFNs extract compared with the control (0% SFNs extract). SFNs extract significantly increased bread antioxidant capacity in both 35% and 100% SFN fresh breads by ~42.5% and ~87% respectively and in 100% SFNs bread samples after 72 h of storage by ~76%. Enrichment of 35% showed higher alveograph dough extensibility (~11%) and different bread texture in terms of hardness, springiness, and chewiness. Enrichment with 100% SFNs extract significantly improved dough and bread technological quality: it increased alveograph dough extensibility L (~18%), swelling index G (~8%), and flour strength W (~14%) and showed the highest increase in bread specific volume (~0.200 L kg-1 ). CONCLUSIONS SFNs aqueous extract produced with controlled hydrodynamic cavitation appeared a valuable technical material for the manufacturing of added-value and functional breads. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ottavia Parenti
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Albanese
- Institute for Bioeconomy, National Research Council, Florence, Italy
| | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TeSAF), University of Padova, Legnaro, Italy
| | - Bruno Zanoni
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Florence, Italy
| | - Federica Zabini
- Institute for Bioeconomy, National Research Council, Florence, Italy
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Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112500] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Alvarez JB. Spanish Spelt Wheat: From an Endangered Genetic Resource to a Trendy Crop. PLANTS (BASEL, SWITZERLAND) 2021; 10:2748. [PMID: 34961216 PMCID: PMC8707452 DOI: 10.3390/plants10122748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/04/2021] [Accepted: 12/09/2021] [Indexed: 05/05/2023]
Abstract
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that was widely cultivated in the past. This species derived from a cross between emmer wheat (T. turgidum spp. dicoccum Schrank em. Thell.) and Aegilops tauschii Coss. Its main origin was in the Fertile Crescent (Near East), with a secondary center of origin in Europe due to a second hybridization event between emmer and hexaploid wheat. This species has been neglected in most of Europe; however, the desire for more natural foods has driven a revival in interest. Iberian spelt is classified as a geographical group differing to the rest of European spelt. In this review, the particularities, genetic diversity and current situation of Spanish spelt, mainly for quality traits, are discussed.
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Affiliation(s)
- Juan B Alvarez
- Edificio Gregor Mendel, Departamento de Genética, Campus de Rabanales, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain
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10
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Goel S, Singh M, Grewal S, Razzaq A, Wani SH. Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
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The effect of kneading speed on breadmaking from unrefined wheat flour dough. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03901-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Korcari D, Secchiero R, Laureati M, Marti A, Cardone G, Rabitti NS, Ricci G, Fortina MG. Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112097] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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13
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The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110692] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Development of a highly efficient ion-ozone cavitation technology for accelerated bread production. Sci Rep 2021; 11:19129. [PMID: 34580334 PMCID: PMC8476621 DOI: 10.1038/s41598-021-98341-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 09/06/2021] [Indexed: 11/17/2022] Open
Abstract
The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.
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The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms.
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Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. Food Chem 2021; 360:130038. [PMID: 34020364 DOI: 10.1016/j.foodchem.2021.130038] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 12/11/2022]
Abstract
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.
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Parenti O, Carini E, Marchini M, Tuccio MG, Guerrini L, Zanoni B. Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03740-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
AbstractThe aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.
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Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods 2021; 10:foods10040789. [PMID: 33916902 PMCID: PMC8067625 DOI: 10.3390/foods10040789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/26/2021] [Accepted: 04/05/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkorn flour particles were >400 μm, whereas commercial barley and common wheat flours were finer. Differential scanning calorimetry revealed that lentil flour exhibited higher melting peak temperature and lower apparent enthalpy of starch gelatinization. Among all bread formulations tested, barley dough exhibited the highest elastic modulus and complex viscosity, as determined by dynamic rheometry; einkorn breads fortified with linseed and barley had the softest and hardest crust, respectively, as indicated by texture analysis; and common wheat gave the highest loaf-specific volume. Barley sourdough inclusion into einkorn dough did not affect the extent of starch retrogradation in the baked product. Generally, incorporation of ancient plant ingredients into contemporary bread formulations seems to be feasible.
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Kulathunga J, Reuhs BL, Simsek S. A review: Novel trends in hulled wheat processing for value addition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Pagani MA, Giordano D, Cardone G, Pasqualone A, Casiraghi MC, Erba D, Blandino M, Marti A. Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? Foods 2020; 9:foods9081035. [PMID: 32752209 PMCID: PMC7466235 DOI: 10.3390/foods9081035] [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: 06/27/2020] [Revised: 07/21/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022] Open
Abstract
Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa).
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Affiliation(s)
- Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
| | - Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Science of Soil, Università degli Studi di Bari, via Amendola, 165/A, 70126 Bari, Italy;
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
- Correspondence: (M.B.); (A.M.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
- Correspondence: (M.B.); (A.M.)
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Parenti O, Guerrini L, Zanoni B. Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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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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Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10020233] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.
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Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102879] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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