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Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023; 12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | | | - Maribel Abadias
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
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Sanfilippo R, Canale M, Dugo G, Oliveri C, Scarangella M, Strano MC, Amenta M, Crupi A, Spina A. Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:1125. [PMID: 36903984 PMCID: PMC10005074 DOI: 10.3390/plants12051125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/17/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.
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Affiliation(s)
- Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina-Viale Annunziata, 98100 Messina, Italy
- Science4Life S.r.l., Spin-Off of the University of Messina-Via Leonardo Sciascia, 98100 Messina, Italy
| | - Cinzia Oliveri
- Agronomic Consultant of AgriCultura Terra di Santo Stefano, C.da Segreto, Santo Stefano di Briga, 98100 Messina, Italy
| | - Michele Scarangella
- ICQ-RF—Ispettorato Centrale Qualità e Repressione Frodi, Laboratorio di Catania, Via Alessandro Volta 19, 95122 Catania, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonino Crupi
- AgriCultura Terra di Santo Stefano, C.da Passo della Scala, Santo Stefano di Briga, 98100 Messina, Italy
| | - Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
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3
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Canale M, Spina A, Summo C, Strano MC, Bizzini M, Allegra M, Sanfilippo R, Amenta M, Pasqualone A. Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. PLANTS (BASEL, SWITZERLAND) 2022; 11:3409. [PMID: 36559521 PMCID: PMC9784014 DOI: 10.3390/plants11243409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/02/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.
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Affiliation(s)
- Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Bizzini
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, Santo Pietro, 95041 Caltagirone, Italy
| | - Maria Allegra
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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Yazar G, Demirkesen I. Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tekgül Y, Çalışkan Koç G, Rayman Ergün A, Bozkır H, Ravi P. Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, color, texture and sensory profile of the chickpeas. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yeliz Tekgül
- Aydın Adnan Menderes University Köşk Vocational School, Food Processing Department 09100 Aydın Turkey
| | - Gülşah Çalışkan Koç
- Uşak University Eşme Vocational High School, Food Technology Program, Eşme, Uşak Turkey
| | | | - Hamza Bozkır
- Sakarya University of Applied Sciences Pamukova Vocational School, Food Processing Department Sakarya Turkey
| | - Pandiselvam Ravi
- Physiology, Biochemistry and Post‐Harvest Technology Division, ICAR –Central Plantation Crops Research Institute Kasaragod‐671 124 Kerala India
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6
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Du Y, Zhang M, Mujumdar AS, Phuhongsung P, Yang C. Effect of addition of rice flour and yeast on improving
3D
printing of fermented dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuwei Du
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald Campus McGill University Quebec Canada
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd. Yangzhou Jiangsu China
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7
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Cappa C, Invernizzi R, Lucisano M, Alamprese C. Turbo-Treatment of Rice Flour to Improve Technological Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02882-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractTurbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water (30–40%), and drying temperature (160–200 °C) was evaluated. Applying a Box–Behnken design, highly significant (p < 0.001) models were found for moisture, damaged starch, pasting properties, and cold viscosities. The most important factor was the added water, significantly (p < 0.001) affecting all treated flour characteristics. The optimization resulted in 200 °C as cooking and drying temperature and 40% added water, but values of damaged starch and cold viscosities in the treated flour were still low. Thus, flour was overnight wetted (40% water) before cooking and drying at 200 °C, obtaining high values of damaged starch (49.5 ± 1.5 g/100 g db) and cold viscosities (from 6213 to 21,436 cP). The study represents a guide for the application of turbo-technology to design flour with tailored technological properties.
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Bai YP, Zhou HM, Zhu KR, Li Q. Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas. Int J Biol Macromol 2022; 208:869-882. [PMID: 35367273 DOI: 10.1016/j.ijbiomac.2022.03.186] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 03/22/2022] [Accepted: 03/27/2022] [Indexed: 01/13/2023]
Abstract
The present work aimed to elucidate the influence of wall breakage induced by thermal processing on the molecular, structural, and antioxidant activities of water-soluble polysaccharides in chickpeas. Different extents of cell wall disruption were observed by fluorescence microscopy in chickpea cotyledons. Moreover, a decreasing fluorescence intensity of cell wall fragments was observed in the flour residues upon heat fluidization, autoclaving, and microwave heating, and the polysaccharide extraction rates were increased by 31.47%, 25.52%, and 9.79%, respectively. Furthermore, WPUCP, WPHCP, WPMCP, and WPACP (water-soluble polysaccharides from unprocessed, heat fluidized, microwaved, and autoclaved chickpeas, respectively) were RG-I (rhamnogalacturonan-I)-enriched pectic polysaccharides composed of galactose, arabinose, galacturonic acid, and rhamnose. After chickpea thermal processing, the degrees of branching decreased to 2.87, 3.79, and 2.53 in WPHCP, WPMCP, and WPACP, respectively, and the molecular weights were reduced by 46.46%, 24.83%, and 59.91%, respectively. Structural analysis showed that the semicrystalline regions of WPHCP, WPMCP, and WPACP were slightly damaged without changing the functional groups, but their thermal stability decreased. Interestingly, WPACP formed an ordered conformation (microporous network structure) through the formation of hydrogen bonds. Moreover, the antioxidant activities of WPHCP, WPMCP, and WPACP were enhanced, and the strongest radical scavenging activity was observed for WPHCP.
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Affiliation(s)
- Yi-Peng Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Rui Zhu
- Rui De Intelligent Technology (Huai'an) Co., Ltd, Huaian 223113, Jiangsu Province, PR China; Number Times Technology (Huai'an) Co., Ltd, Huaian 223113, Jiangsu Province, PR China
| | - Qin Li
- School of Pharmacy, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, Jiangsu Province, PR China
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Kahraman G, Harsa S, Casiraghi MC, Lucisano M, Cappa C. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods 2022; 11:foods11020199. [PMID: 35053930 PMCID: PMC8774402 DOI: 10.3390/foods11020199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/05/2022] [Accepted: 01/08/2022] [Indexed: 01/16/2023] Open
Abstract
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
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Affiliation(s)
- Gokcen Kahraman
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Sebnem Harsa
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Izmir 35430, Turkey;
- Correspondence: ; Tel.: +90-232-750-6903
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (M.C.C.); (M.L.); (C.C.)
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10
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Polak T, Mejaš R, Jamnik P, Kralj Cigić I, Poklar Ulrih N, Cigić B. Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods 2021; 10:foods10112840. [PMID: 34829121 PMCID: PMC8618307 DOI: 10.3390/foods10112840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/08/2021] [Accepted: 11/13/2021] [Indexed: 11/16/2022] Open
Abstract
In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.
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Affiliation(s)
- Tomaž Polak
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Rok Mejaš
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Polona Jamnik
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Irena Kralj Cigić
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, SI-1000 Ljubljana, Slovenia;
| | - Nataša Poklar Ulrih
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
| | - Blaž Cigić
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (T.P.); (R.M.); (P.J.); (N.P.U.)
- Correspondence: ; Tel.: +386-1-320-37-84; Fax: +386-1-256-57-82
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11
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Hirunyophat P, Chalermchaiwat P, On‐nom N, Prinyawiwatkul W. Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14985] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Patthama Hirunyophat
- Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand
| | - Parisut Chalermchaiwat
- Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand
| | - Nattira On‐nom
- Institute of Nutrition Mahidol University Phutthamonthon Sai 4 Road Nakhon Pathom999Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State UniversityAgricultural Center Baton Rouge LA70803USA
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12
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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186559] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.
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Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation. Foods 2020; 9:foods9091189. [PMID: 32867373 PMCID: PMC7555379 DOI: 10.3390/foods9091189] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/23/2020] [Accepted: 08/25/2020] [Indexed: 12/11/2022] Open
Abstract
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.
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14
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Cappa C, Masseroni L, Ng PK, Alamprese C. Effect of extrusion conditions on the physical and chemical properties of bean powders. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14608] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
- Department of Food Science and Human Nutrition Michigan State University East Lansing MI USA
| | - Letizia Masseroni
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
| | - Perry K.W. Ng
- Department of Food Science and Human Nutrition Michigan State University East Lansing MI USA
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milan Italy
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15
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Kumar P, Kaur C, Sethi S, Kaur Jambh H. Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread. Cereal Chem 2020. [DOI: 10.1002/cche.10321] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Pankaj Kumar
- Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
| | - Charanjit Kaur
- Division of Food Science and Post‐Harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
| | - Swati Sethi
- Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
| | - Harpreet Kaur Jambh
- Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
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Culetu A, Duta D, Mohan G, Iorga E. Thermo-mechanical behaviour of dough and bread making properties of soryz flour. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1516] [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)
- A. Culetu
- National Institute of Research and Development for Food Bioresources, IBA Bucharest, Dinu Vintila 6, 021102 Bucharest, Romania
| | - D.E. Duta
- National Institute of Research and Development for Food Bioresources, IBA Bucharest, Dinu Vintila 6, 021102 Bucharest, Romania
| | - G. Mohan
- National Institute of Research and Development for Food Bioresources, IBA Bucharest, Dinu Vintila 6, 021102 Bucharest, Romania
| | - E. Iorga
- National Institute of Research and Development for Food Bioresources, IBA Bucharest, Dinu Vintila 6, 021102 Bucharest, Romania
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