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Cacak-Pietrzak G, Sujka K, Księżak J, Bojarszczuk J, Ziarno M, Studnicki M, Krajewska A, Dziki D. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes. Foods 2024; 13:1244. [PMID: 38672916 PMCID: PMC11049594 DOI: 10.3390/foods13081244] [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: 03/09/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
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Affiliation(s)
- Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Jerzy Księżak
- Department of Forage Crop Production, Institute of Soil Sciences and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland; (J.K.); (J.B.)
| | - Jolanta Bojarszczuk
- Department of Forage Crop Production, Institute of Soil Sciences and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland; (J.K.); (J.B.)
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Marcin Studnicki
- Department of Biometry, Institute of Agricuture, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland;
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Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [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: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
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Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
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Udomkun P, Masso C, Swennen R, Romuli S, Innawong B, Fotso Kuate A, Akin‐Idowu PE, Alakonya A, Vanlauwe B. Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Sci Nutr 2022; 10:3085-3097. [PMID: 36171793 PMCID: PMC9469869 DOI: 10.1002/fsn3.2907] [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: 09/29/2021] [Revised: 04/10/2022] [Accepted: 04/12/2022] [Indexed: 11/12/2022] Open
Abstract
Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < .05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p < .05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p < .05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade‐off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high‐nutrient density bread will be beneficial to health.
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Affiliation(s)
| | - Cargele Masso
- International Institute of Tropical Agriculture (IITA) Yaoundé Cameroon
| | - Rony Swennen
- International Institute of Tropical Agriculture (IITA) Kampala Uganda
- Department of Biosystems KU Leuven Heverlee Belgium
| | - Sebastian Romuli
- Institute of Agricultural Engineering, Tropics and Subtropics Group University of Hohenheim Stuttgart Germany
| | - Bhundit Innawong
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | | | | | - Amos Alakonya
- International Maize and Wheat Improvement Center (CIMMYT) Texcoco Mexico
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
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Zhao CC, Lu JK, Ameer K. Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111166] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03712-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Özcan MM, İpek D, Ghafoor K, Al Juhaimi F, Uslu N, Babiker EE, Mohamed Ahmed IA, Alsawmahi ON. Physico‐chemical and sensory properties of chips produced using different lupin (
Lupinus albus
L.) flour formulations and cooking methods. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey
| | - Duygu İpek
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh11451Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh11451Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh11451Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh11451Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh11451Saudi Arabia
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Villacrés E, Cueva P, Díaz M, Rosell CM. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:569-575. [PMID: 32821974 DOI: 10.1007/s11130-020-00844-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat breads. Different levels of substitution (10, 15, 20%) were tested on dough rheology and the technological and nutritional (composition and in vitro digestibility indexes) properties of breads, as well as acceptability. Lupin weakened the dough during mixing, having shorter development time and stability, especially FLF. Less relevant was the effect of lupin flours along heating-cooling of the doughs recorded with the Mixolab. DLF and FLF significantly affected technological properties of the lupin-wheat breads at higher substitution (> 10%), particularly reducing bread volume, crust luminosity, crumb cohesiveness and resilience. Detrimental effects observed at the highest substitutions (20%) were diminished when using FLF, although breads received lower score due to the acidic taste detected by panelists. Both lupin flours provided lupin-wheat breads with rather similar composition, rising the average content of proteins, fat and dietary fiber by 0.8, 2.4, 6.5 %, respectively, compared to wheat breads. Likewise, lupin-wheat breads had significantly lower hydrolytic and glycemic indexes. Overall, debittered and fermented lupin could be used for enriching wheat breads, although better technological properties were observed with FLF.
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Affiliation(s)
- Elena Villacrés
- Instituto Nacional de Investigaciones Agropecuarias, INIAP, Quito, Ecuador.
| | - Paúl Cueva
- Instituto Nacional de Investigaciones Agropecuarias, INIAP, Quito, Ecuador
- Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito, Ecuador
| | - Milene Díaz
- Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito, Ecuador
| | - Cristina M Rosell
- Instituto de Agroquímica y Tecnología de Alimentos. IATA, CSIC, Valencia, España
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Guo X, Shi L, Yang S, Yang R, Dai X, Zhang T, Liu R, Chang M, Jin Q, Wang X. Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread. Food Funct 2019; 10:4220-4230. [DOI: 10.1039/c8fo02511h] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Sea-buckthorn and flaxseed residues are high-value materials with potential application in bread-baking.
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Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.029] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Karnpanit W, Coorey R, Clements J, Benjapong W, Jayasena V. Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4722-4727. [PMID: 28532146 DOI: 10.1021/acs.jafc.7b00445] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, we aimed to determine the effect of the cultivar and dehulling on calcium, iron, and zinc bioaccessibilities of Australian sweet lupin (ASL). Ten ASL cultivars grown in 2011, 2012, and 2013 in Western Australia were used for the study. The bioaccessibilities of calcium, iron, and zinc in whole seed and dehulled lupin samples were determined using a dialysability method. The cultivar had significant effects on calcium, iron, and zinc contents and their bioaccessibilities. Average bioaccessibilities of 6% for calcium, 17% for iron, and 9% for zinc were found for whole seeds. Dehulled ASL had average calcium, iron, and zinc bioaccessibilities of 11%, 21%, and 12%, respectively. Compared to some other pulses, ASL had better iron bioaccessibility and poorer calcium and zinc bioaccessibilities. Dehulling increased calcium bioaccessibilities of almost all lupin cultivars. The effect of dehulling on iron and zinc bioaccessibilities depends on the ASL cultivar.
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Affiliation(s)
- Weeraya Karnpanit
- School of Science and Health, Western Sydney University , Locked Bag 1797, Penrith, New South Wales 2751, Australia
- Institute of Nutrition, Mahidol University , 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Ranil Coorey
- School of Public Health, Faculty of Health Sciences, Curtin University , Bentley, Perth, Western Australia 6102, Australia
| | - Jon Clements
- Department of Agriculture and Food, Western Australia , 3 Baron-Hay Court, South Perth, Western Australia 6151, Australia
| | - Wenika Benjapong
- Institute of Nutrition, Mahidol University , 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Vijay Jayasena
- School of Science and Health, Western Sydney University , Locked Bag 1797, Penrith, New South Wales 2751, Australia
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