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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: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [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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Azeez S, Chinma CE, Makanjuola AJ, Afolabi RO, Kolawole FL, Yohanna A. Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2200-2208. [PMID: 35602457 PMCID: PMC9114187 DOI: 10.1007/s13197-021-05233-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2021] [Accepted: 08/09/2021] [Indexed: 06/03/2023]
Abstract
The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread significantly increased the protein (12.69-22.04 g/100 g), ash, crude fiber, calcium, magnesium, iron (2.09-3.36 mg/100 g), phosphorus and zinc (0.79-1.57 mg/100 g) content, while carbohydrate value decreased. Substitution of wheat flour with CNPC in bread increased the loaf weight while specific volume decreased (4.36-2.21 cm3/g). Acceptable bread was prepared with up to 15% CNPC; which contained the highest total phenolics (2.64 mg GAE/g), DPPH radical scavenging activity (71.22 µmol TE/100 g), ferric reducing antioxidant power (427.77 µmol TE/100 g) and ABTS radical scavenging activity (195.68 µmol TE/100 g) than the 100% wheat bread (1.28 mg GAE/g, 40.81 µmol TE/100 g, 375.62 µmol TE/100 g and 154.02 µmol TE/100 g).
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Affiliation(s)
- Shakirah Azeez
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria
| | - Amina Joke Makanjuola
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | | | - Fausat Lola Kolawole
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Audu Yohanna
- Department of Animal Production, Federal University of Technology, Minna, Nigeria
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Chinma CE, Azeez SO, Sulayman HT, Alhassan K, Alozie SN, Gbadamosi HD, Danbaba N, Oboh HA, Anuonye JC, Adebo OA. Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread. J Food Sci 2020; 85:4281-4289. [PMID: 33216358 DOI: 10.1111/1750-3841.15527] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/12/2020] [Accepted: 10/15/2020] [Indexed: 01/18/2023]
Abstract
The composition (proximate, amino acids, in vitro protein digestibility [IVPD]), antinutritional factors (ANFs), functional properties, and antioxidant activity of fermented African yam bean flour (FAYBF) were determined in this study, and the effect of substituting FAYBF on the properties (nutritional, physical, and functional) of bread was investigated. Fermentation significantly (P ≤ 0.05) increased the levels of nutrients, IVPD, total phenolic content (TPC), and antioxidant activity in the flour, with significant (P ≤ 0.05) reduction in ANFs. The water absorption capacity (WAC) and oil absorption capacity (OAC), and swelling capacity of the flour increased after fermentation, while bulk density decreased. Substitution of wheat flour with FAYBF increased WAC and OAC, while peak viscosity decreased. Composite breads had higher nutritional, IVPD, TPC, and antioxidant activity than 100% wheat bread. The study demonstrates that FAYBF could be explored for the preparation of wheat-based bread, with reduced gluten levels. PRACTICAL APPLICATION: Bread is a staple food and this study can assist in increasing the utilization of neglected leguminous crops as well as addressing the challenge of malnutrition, prevalent in developing countries.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.,Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Shakirah Omotoke Azeez
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Hudah Tahirah Sulayman
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Khadizat Alhassan
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Sharon Nelson Alozie
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Hammed Dada Gbadamosi
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Nahemiah Danbaba
- Food Technology and Value Addition Research Program, National Cereals Research Institute, Badeggi, Nigeria
| | - Henrietta Ayodele Oboh
- Department of Medical Biochemistry, School of Basic Medical Sciences, College of Medical Sciences, University of Benin, Benin, Nigeria
| | | | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa
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Umaraw P, Chauhan G, Mendiratta SK, Verma AK. Optimization of processing conditions for development of chicken meat incorporated whole wheat bread. Journal of Food Science and Technology 2020; 58:2792-2805. [PMID: 34194113 DOI: 10.1007/s13197-020-04788-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2020] [Accepted: 09/09/2020] [Indexed: 11/26/2022]
Abstract
Present study was conducted to explore the incorporation of high level of chicken meat powder for developing protein enriched whole wheat bread. The aim was to optimise meat level and processing conditions for development of chicken meat bread. Box-Beheken design of response surface methodology was used for optimising the processing conditions of chicken meat incorporated whole wheat bread as processing conditions strongly influence the product characteristics. Meat level (30-35%), proofing time (60-120 min) and cooking time (10-12 min) were contemplated as constrains or variable factors for their effect on responses such as baking yield, moisture, protein, fat, ash, redness and yellowness value, flavour, porosity and overall acceptability which are essential for product acceptability and marketability, while the cooking temperature was kept constant at 220 °C. The responses were assessed by evaluating the physicochemical, proximate, colour units and sensory evaluation. A high coefficient of regression > 0.90 was obtained for all the responses indicating the fit of model. The desirability achieved for these responses was 0.841 for 31.497% meat level with proofing time 107.17 min and baking time of 12.74 min. The study concluded with development of chicken meat bread having high protein content with optimised processing conditions of proofing and cooking time.
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Affiliation(s)
- Pramila Umaraw
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122 India
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
| | - G Chauhan
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122 India
| | - S K Mendiratta
- Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122 India
| | - Akhilesh K Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110 India
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NOGUEIRA ADC, OLIVEIRA RAD, STEEL CJ. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.06219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Verni M, Rizzello CG, Coda R. Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights. Front Nutr 2019; 6:42. [PMID: 31032259 PMCID: PMC6473998 DOI: 10.3389/fnut.2019.00042] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Accepted: 03/25/2019] [Indexed: 11/13/2022] Open
Abstract
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Rossana Coda
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
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Lu X, Brennan MA, Serventi L, Brennan CS. Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties. Cereal Chem 2018. [DOI: 10.1002/cche.10043] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Xikun Lu
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
- Riddet Institute; Palmerston North; New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln Christchurch New Zealand
- Riddet Institute; Palmerston North; New Zealand
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Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran. Food Chem 2017; 234:93-102. [DOI: 10.1016/j.foodchem.2017.04.160] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 04/21/2017] [Accepted: 04/25/2017] [Indexed: 12/12/2022]
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Cheng YH, Tang WJ, Xu Z, Wen L, Chen ML. Structure and functional properties of rice protein-dextran conjugates prepared by the Maillard reaction. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13594] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yun-Hui Cheng
- College of Chemistry and Biological Engineering; Changsha University of Science & Technology; Changsha 410114 China
| | - Wen-Juan Tang
- College of Chemistry and Biological Engineering; Changsha University of Science & Technology; Changsha 410114 China
| | - Zhou Xu
- College of Chemistry and Biological Engineering; Changsha University of Science & Technology; Changsha 410114 China
| | - Li Wen
- College of Chemistry and Biological Engineering; Changsha University of Science & Technology; Changsha 410114 China
| | - Mao-Long Chen
- College of Chemistry and Biological Engineering; Changsha University of Science & Technology; Changsha 410114 China
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Liu W, Brennan M, Serventi L, Brennan C. Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0234-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenjun Liu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
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11
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Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2786-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Michalak-Majewska M, Sołowiej B, SłAwińska A. Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12914] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Monika Michalak-Majewska
- Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
| | - Bartosz Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology; University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
| | - Aneta SłAwińska
- Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
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