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Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Clean-label techno-functional ingredients for baking products - a review. Crit Rev Food Sci Nutr 2022; 63:7461-7476. [PMID: 35258383 DOI: 10.1080/10408398.2022.2046541] [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] [Indexed: 11/03/2022]
Abstract
The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers' expectations.
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Affiliation(s)
| | | | | | - Alain Le-Bail
- ONIRIS-GEPEA, Nantes, France
- SFR 4202 IBSM, Nantes, France
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2
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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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3
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Setia R, Dai Z, Nickerson MT, Sopiwnyk E, Malcolmson L, Ai Y. Properties and bread‐baking performance of wheat flour composited with germinated pulse flours. Cereal Chem 2020. [DOI: 10.1002/cche.10261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Rashim Setia
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Zhixin Dai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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4
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Frohlich P, Young G, Bourré L, Borsuk Y, Sarkar A, Sopiwnyk E, Pickard M, Dyck A, Malcolmson L. Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chem 2019. [DOI: 10.1002/cche.10193] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Peter Frohlich
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Gina Young
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Lindsay Bourré
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Yulia Borsuk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Ashok Sarkar
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB Canada
| | - Mark Pickard
- InfraReady Products (1998) Ltd. Saskatoon SK Canada
| | - Adam Dyck
- Warburton Foods Ltd. Saint Francois Xavier MB Canada
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5
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Johnston R, Martin JM, Vetch JM, Byker‐Shanks C, Finnie S, Giroux MJ. Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread. Cereal Chem 2019. [DOI: 10.1002/cche.10187] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Rachel Johnston
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - John M. Martin
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Justin M. Vetch
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Carmen Byker‐Shanks
- Department of Health and Human Development Montana State University Bozeman MT USA
| | | | - Michael J. Giroux
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
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6
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Tian W, Ehmke L, Miller R, Li Y. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. J Food Sci 2019; 84:457-465. [PMID: 30730580 DOI: 10.1111/1750-3841.14463] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 01/10/2019] [Accepted: 01/14/2019] [Indexed: 12/27/2022]
Abstract
This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early-stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. PRACTICAL APPLICATION: This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits.
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Affiliation(s)
- Wenfei Tian
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
| | - Laura Ehmke
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
| | - Rebecca Miller
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
| | - Yonghui Li
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
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7
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Thakur S, Scanlon MG, Tyler RT, Milani A, Paliwal J. Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:775-797. [PMID: 33336925 DOI: 10.1111/1541-4337.12413] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 10/17/2018] [Accepted: 11/02/2018] [Indexed: 11/29/2022]
Abstract
Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten-free, snack, pasta, and noodle categories. The processing of pulses into consistent high-quality ingredients starts with a well-defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer-reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.
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Affiliation(s)
- S Thakur
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - M G Scanlon
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - R T Tyler
- Dept. of Food and Bioproduct Sciences, Univ. of Saskatchewan, 51 Campus Drive, SK, Canada, S7N 5AB
| | - A Milani
- Buhler Inc, 13105 12th Ave. N., Plymouth, MN, U.S.A
| | - J Paliwal
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
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8
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Grassi S, Cardone G, Bigagnoli D, Marti A. Monitoring the sprouting process of wheat by non-conventional approaches. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Marti A, Cardone G, Pagani MA, Casiraghi MC. Flour from sprouted wheat as a new ingredient in bread-making. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.052] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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10
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Roland WSU, Pouvreau L, Curran J, van de Velde F, de Kok PMT. Flavor Aspects of Pulse Ingredients. Cereal Chem 2017. [DOI: 10.1094/cchem-06-16-0161-fi] [Citation(s) in RCA: 138] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Julianne Curran
- Pulse Canada, 1212-220 Portage Avenue, Winnipeg, Manitoba, Canada
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11
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Marengo M, Carpen A, Bonomi F, Casiraghi MC, Meroni E, Quaglia L, Iametti S, Pagani MA, Marti A. Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0108-fi] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mauro Marengo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Aristodemo Carpen
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Francesco Bonomi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Maria Cristina Casiraghi
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Erika Meroni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | | | - Stefania Iametti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Maria Ambrogina Pagani
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
| | - Alessandra Marti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l’Ambiente (DeFENS), Università degli Studi di Milano, Italy
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12
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Affiliation(s)
- Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
| | | | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Espoo, Finland
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13
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Ohm JB, Lee CW, Cho K. Germinated Wheat: Phytochemical Composition and Mixing Characteristics. Cereal Chem 2016. [DOI: 10.1094/cchem-01-16-0006-r] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
| | - Chiwon W. Lee
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Kyongshin Cho
- Experimental and Systems Pharmacology, College of Pharmacy, Washington State University, Spokane, WA 99210, U.S.A
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14
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Richter K, Christiansen K, Guo G. Wheat Sprouting Enhances Bread Baking Performance. CEREAL FOOD WORLD 2014. [DOI: 10.1094/cfw-59-5-0231] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- K. Richter
- Ardent Mills, LLC, Minnetonka, MN, U.S.A
| | | | - G. Guo
- Ardent Mills, LLC, Minnetonka, MN, U.S.A
- Corresponding author.Tel: +1.952.238.4891; Fax: +1.952.935.7904
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