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Baldino N, Carnevale I, Laitano F, Lupi FR, Curcio S, Gabriele D. Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03409-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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2
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Betoret E, Rosell CM. Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10204] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Paterna Spain
| | - Cristina M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Paterna Spain
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3
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Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016; 5:E87. [PMID: 28231182 PMCID: PMC5302439 DOI: 10.3390/foods5040087] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 11/08/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023] Open
Abstract
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
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Affiliation(s)
- Lucia Padalino
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | - Amalia Conte
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
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Ranawana V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G, Raikos V. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient. Foods 2016; 5:E62. [PMID: 28231157 PMCID: PMC5302403 DOI: 10.3390/foods5030062] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/16/2023] Open
Abstract
The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.
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Affiliation(s)
- Viren Ranawana
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Fiona Campbell
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Charles Bestwick
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Phyllis Nicol
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Lesley Milne
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Garry Duthie
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
| | - Vassilios Raikos
- Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, Scotland, UK.
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Ranawana V, Raikos V, Campbell F, Bestwick C, Nicol P, Milne L, Duthie G. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient. Foods 2016; 5:foods5010019. [PMID: 28231114 PMCID: PMC5224574 DOI: 10.3390/foods5010019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/15/2016] [Accepted: 03/08/2016] [Indexed: 11/23/2022] Open
Abstract
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
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Affiliation(s)
- Viren Ranawana
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Fiona Campbell
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Charles Bestwick
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Phyllis Nicol
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Lesley Milne
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen AB25 2ZD, UK.
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Previtali MA, Mastromatteo M, Conte A, De Vita P, Ficco DBM, Del Nobile MA. Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran. Journal of Food Science and Technology 2015; 53:1319-27. [PMID: 27162413 DOI: 10.1007/s13197-015-2053-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2015] [Accepted: 10/07/2015] [Indexed: 11/26/2022]
Abstract
In this work the effect of bran addition (5 %, 10 %, 15 %, 20 %, 25 %, 30 %) on sensory, nutritional and mechanical properties of bread made from a durum wheat semolina enriched with selenium (cultivar PR22D89) was addressed; traditional and whole-meal bread from the same cultivar PR22D89, without any further bran addition, were also investigated for comparative purpose. In order to improve the durum wheat functional bread, different structuring agents (agar agar, gellan gum, guar seed flour, hydroxy-propyl-cellulose, modified food starch-CAPSUL® and tapioca starch) were firstly screened and then optimized. Sensory, textural and nutritional properties of bread were studied in each step. Results showed that bread from PR22D89 cultivar with addition of bran up to 30 % was completely accepted from the textural, nutritional and sensory points of view with proper utilization of guar seed flour or modified food-starch (2 %).
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Affiliation(s)
- Maria Assunta Previtali
- Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy
| | - Marcella Mastromatteo
- Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy
| | - Amalia Conte
- Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy
| | - Pasquale De Vita
- Consiglio per la Ricerca e la sperimentazione in Agricoltura - Centro di Ricerca per la Cerealicoltura (CRA-CER), S.S. 673, Km 25.2, 71122 Foggia, Italy
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca e la sperimentazione in Agricoltura - Centro di Ricerca per la Cerealicoltura (CRA-CER), S.S. 673, Km 25.2, 71122 Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy
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7
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Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Mastromatteo M, Danza A, Lecce L, Spinelli S, Lampignano V, Laverse J, Conte A, Del Nobile MA. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12636] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcella Mastromatteo
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
| | - Alessandra Danza
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
| | - Lucia Lecce
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
| | - Sara Spinelli
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
| | - Vincenzo Lampignano
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
| | - Janine Laverse
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 71122 Foggia Italy
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Previtali MA, Mastromatteo M, De Vita P, Ficco DBM, Conte A, Del Nobile MA. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12559] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Maria Assunta Previtali
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Marcella Mastromatteo
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Pasquale De Vita
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
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Mastromatteo M, Danza A, Lecce L, Spinelli S, Lampignano V, Laverse J, Contò F, Del Nobile MA. Effect of durum wheat varieties on bread quality. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12276] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marcella Mastromatteo
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Alessandra Danza
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Lucia Lecce
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Sara Spinelli
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Vincenzo Lampignano
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Janine Laverse
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Francesco Contò
- Department of Economics; University of Foggia; via Romolo Caggese 1 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture; Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
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