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Jiang Y, Li J, Qi Z, Xu X, Gao J, Henry CJ, Zhou W. Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion. Food Chem 2024; 461:140862. [PMID: 39167950 DOI: 10.1016/j.foodchem.2024.140862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/28/2024] [Accepted: 08/11/2024] [Indexed: 08/23/2024]
Abstract
This study aimed to enhance bread functionality while maintaining its organoleptic attributes by employing superfine grinding and purple wheat, through characterizing dough properties, bread quality attributes, and in vitro starch digestibility. Compared with dough made from commercial-superfine-whole-wheat flour, the superfine-whole-purple-wheat dough was less strong, comparably extensible, and higher in gassing power during mixing, moulding and proofing, respectively. The subsequent bread quality analysis of crumb grain features and texture indicated that the bread made from superfine-whole-purple-wheat flour was more porous and softer with a larger specific volume (3.21 ± 0.20 cm3/g) than that made from commercial-superfine-whole-wheat flour (2.30 ± 0.17 cm3/g). Additionally, the superfine-whole-purple-wheat bread had a significantly slower glucose release (k = 0.0048 min-1) during in vitro starch digestion as compared to the superfine-whole-wheat bread (k = 0.0065 min-1). Therefore, this study demonstrates that using superfine-whole-purple-wheat flour leads to bread with desirable quality attributes and potential health benefits compared to conventional whole-wheat flour.
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Affiliation(s)
- Yingfen Jiang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Jianuo Li
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Ziqi Qi
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Xiaojuan Xu
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
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2
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Huang H, Wang Q, Tan J, Zeng C, Wang J, Huang J, Hu Y, Wu Q, Wu X, Liu C, Ye X, Fan Y, Sun W, Guo Z, Peng L, Zou L, Xiang D, Song Y, Zheng X, Wan Y. Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38993144 DOI: 10.1080/10408398.2024.2370483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/13/2024]
Abstract
Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.
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Affiliation(s)
- Huange Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qiang Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jianxin Tan
- Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa, China
| | - Chunxiang Zeng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Junying Wang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jingwei Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Qi Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoyong Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Changying Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xueling Ye
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yu Fan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Wenjun Sun
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Zhanbin Guo
- College of Agronomy, Inner Mongolia Agricultural University, Inner Mongolia, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yu Song
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoqin Zheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
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Mesta-Corral M, Gómez-García R, Balagurusamy N, Torres-León C, Hernández-Almanza AY. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges. Foods 2024; 13:2062. [PMID: 38998567 PMCID: PMC11241233 DOI: 10.3390/foods13132062] [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: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.
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Affiliation(s)
- Mariana Mesta-Corral
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
- Center for Interdisciplinary Studies and Research, Unidad Saltillo, Universidad Autonoma de Coahuila, Arteaga 25350, Coahuila, Mexico
| | - Ricardo Gómez-García
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Nagamani Balagurusamy
- Laboratorio de Biorremediación, Unidad Torreón, Facultad de Ciencias Biológicas, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Cristian Torres-León
- Research Center and Ethnobiological Garden, Unidad Torreón, Universidad Autonoma de Coahuila, Viesca 27480, Coahuila, Mexico
- Agri-Food and Agro-Industrial Bioeconomy Research Group, Unidad Torreón, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Ayerim Y Hernández-Almanza
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
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Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Foods 2024; 13:1767. [PMID: 38890995 PMCID: PMC11171573 DOI: 10.3390/foods13111767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/28/2024] [Accepted: 05/31/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Dorota Litwinek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Tomasz Zięba
- Department of Food Storage, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Renata Sabat
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
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5
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Robles Hernandez MG, Gerlinsky M, Zhang JS, Gänzle MG. Use of Bacillus spp. as beneficial fermentation microbes in baking. Int J Food Microbiol 2024; 416:110646. [PMID: 38457886 DOI: 10.1016/j.ijfoodmicro.2024.110646] [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] [Received: 12/30/2023] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 03/10/2024]
Abstract
The development of minimally processed baked goods is dependent on new "clean label" functional ingredients that allow substitution of additives without compromising quality. We investigated the use of fermentation with Bacillus spp. as a novel approach to improve bread quality. Bacillus velezensis FUA2155 and Bacillus amyloliquefaciens Fad WE ferments were prepared using white wheat flour, wheat bran or buckwheat, and were added at a level of 2.5-20 % to bread dough. Ropy spoilage of bread was controlled by sourdough addition at a level of 10 or 20 %. The volume of white wheat bread and wheat bran bread increased by 47.4 and 62.5 % respectively with 2.5 % Bacillus ferments. Bread shelf-life was prolonged by the Bacillus ferment only at higher dosages that also reduced bread volume. The use of unfermented or sourdough fermented buckwheat improved bread volume and delayed mould spoilage. The characterization of water-soluble polysaccharides from sourdoughs and Bacillus ferments revealed that solubilization of arabinoxylans contributed to the increase in volume after fermentation of wheat but not after fermentation of buckwheat. In conclusion, Bacillus fermentation can be used to improve bread quality, adding to the diversity of microbes that are suitable for baking applications.
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Affiliation(s)
| | - Morgan Gerlinsky
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Justina S Zhang
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
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Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food Funct 2024; 15:608-624. [PMID: 38099478 DOI: 10.1039/d3fo04494g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.
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Affiliation(s)
- Mariela Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET-Facultad de Ciencias Agrarias (FCA)-Universidad Nacional de Cuyo (IBAM-FCA-CONICET-UNCuyo); Almirante Brown 500, M5528AHB Chacras de Coria, Mendoza, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
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Nouska C, Irakli M, Georgiou M, Lytou AE, Skendi A, Bouloumpasi E, Chatzopoulou P, Biliaderis CG, Lazaridou A. Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants. Foods 2023; 12:4007. [PMID: 37959126 PMCID: PMC10648853 DOI: 10.3390/foods12214007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 10/17/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays). The distinct aromatic plant flavors were detected in the fortified breads by trained assessors and confirmed by SPME-GC/MS volatile analysis, showing high levels of terpenoids in SWAP breads, like carvacrol (oregano), caryophyllene (rosemary and lemon balm), and carvone (spearmint), and rendering the 2% fortification unacceptable by consumers. Nevertheless, breads with 1% oregano or rosemary waste had similar control overall acceptability scores, indicating that SWAP can be a promising ingredient for developing antioxidant-enriched wheat breads.
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Affiliation(s)
- Chrysanthi Nouska
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
| | - Maria Irakli
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Miltiadis Georgiou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
| | - Anastasia E. Lytou
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Adriana Skendi
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Elisavet Bouloumpasi
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization—DIMITRA, Institute of Plant Breeding and Genetic Resources, Thermi, 57001 Thessaloniki, Greece; (A.E.L.); (A.S.); (E.B.); (P.C.)
| | - Costas G. Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (C.N.); (M.G.); (C.G.B.)
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8
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Şahin N. Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6975-6983. [PMID: 37311731 DOI: 10.1002/jsfa.12778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/30/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Oleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies. RESULTS The rheological properties of composite flours containing varying levels of oleaster exocarp flour (O'EX-F) and endocarp flour (O'EN-F), ranging from 0% to 30%, were assessed using Mixolab (Chopin Technologies, Villeneuve-la-Garenne, France). The physical, chemical, nutritional, and sensory properties of cookies made with these flours were also analyzed. The substitution of O'EX-F and O'EN-F in the cookies enhanced redness and total color differences at the same time as decreasing hardness and improving the spread ratio. Furthermore, using these flours elevated the dietary fiber content of the cookies, particularly in terms of soluble and total dietary fiber. O'EX-F and O'EN-F also significantly increased free, bound, and total phenolic contents, as well as antioxidant capacity. Sensory evaluation of cookies with 10% and 20% O'EX-F and O'EN-F indicated greater appreciation than control cookies. Incorporating 20% O'EX-F and 20% O'EN-F into cookies resulted in a notable increase in Ca, Mg, K, Fe, and Zn levels. CONCLUSION The utilization of O'EX-F and O'EN-F, which contain a wealth of bioactive components, has significantly impacted the dough of rheology. Including these ingredients in cookie formulations has demonstrated improvements in ash, dietary fiber content, phenolics, antioxidant activity, and overall technological quality at the same time as providing distinctive sensory properties. The present study has contributed a new composite flour to the existing literature and has facilitated the development of novel cookie products for the functional food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Nazlı Şahin
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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9
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Kowalski S, Gumul D, Oracz J, Rosicka-Kaczmarek J, Mikulec A, Mickowska B, Skotnicka M, Zborowski M. Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours. Antioxidants (Basel) 2023; 12:1912. [PMID: 38001765 PMCID: PMC10669623 DOI: 10.3390/antiox12111912] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.
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Affiliation(s)
- Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (J.R.-K.)
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (J.R.-K.)
| | - Anna Mikulec
- Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland;
| | - Barbara Mickowska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 3a Marii Skłodowskiej-Curie Street, 80-210 Gdansk, Poland;
| | - Marek Zborowski
- Department of Health Science, Academy of Applied Science in Nowy Sacz, 2G Kościuszki Street, 33-300 Nowy Sacz, Poland;
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10
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Homyuen A, Vanitjinda G, Yingkamhaeng N, Sukyai P. Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation. ACS OMEGA 2023; 8:31100-31111. [PMID: 37663459 PMCID: PMC10468960 DOI: 10.1021/acsomega.3c03043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/01/2023] [Indexed: 09/05/2023]
Abstract
Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.
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Affiliation(s)
- Athitaya Homyuen
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Gawisara Vanitjinda
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Naiyasit Yingkamhaeng
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Prakit Sukyai
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
- Center
for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University
Institute for Advanced Studies, Kasetsart
University, Chatuchak, Bangkok 10900, Thailand
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11
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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12
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Blicharz-Kania A, Pecyna A, Zdybel B, Andrejko D, Marczuk A. Sunflower seed cake as a source of nutrients in gluten-free bread. Sci Rep 2023; 13:10864. [PMID: 37407646 DOI: 10.1038/s41598-023-38094-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 07/03/2023] [Indexed: 07/07/2023] Open
Abstract
An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35-48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44-9.69%d.b.), fat (3.41-10.72%d.b.), crude fiber (1.23-2.34%d.b.), polyphenols (89.3-222.3 mg·100 gd.b.-1), and soluble sugars (2.42-2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.
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Affiliation(s)
- Agata Blicharz-Kania
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Anna Pecyna
- Department of Technology Fundamentals, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland.
| | - Beata Zdybel
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Andrzej Marczuk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
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13
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Rana A, Dogiparthi O, Sakhare SD, Sathyendra Rao BV, Inamdar AA. Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2042-2049. [PMID: 37206417 PMCID: PMC10188776 DOI: 10.1007/s13197-023-05738-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2023] [Accepted: 03/23/2023] [Indexed: 05/21/2023]
Abstract
The present study aims at utilizing wheat bran and resultant atta to produce biodegradable-edible plates as an alternative to plastic plates. The edible plates were prepared using different combinations of wheat bran and resultant atta in different ratios viz., WB, 90:10 (WR10); 80:20 (WR20), 70:30 (WR30). Using farinograph, it was observed that the higher the bran higher the water absorption. The doughs from the blends were prepared with water at two different temperatures (100 °C and 27 °C), sheeted, moulded and baked. Plates produced from WR10, 20, 30 were analysed further and based on break test, leak test and sensory WR30 was chosen as the best. WR 30 was found to leak at 23.01 ± 0.24 min with hot water and 85.42 ± 0.11 min with water at room temperature. Moisture, ash, fat, protein, and total dietary fibre content was 4.3 ± 0.016, 4.90 ± 0.08, 3.86 ± 0.075, 16.06 ± 0.082 and 26.92 ± 0.166 respectively. Shelf-life predicted for plate was 250-285 days based on MSI studies done.
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Affiliation(s)
- Anjali Rana
- Flour Milling, Baking and Confectionery Technology Department, Mysore, India
| | - Oorjitha Dogiparthi
- Technology Transfer and Business Development Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Suresh D. Sakhare
- Flour Milling, Baking and Confectionery Technology Department, Mysore, India
| | - B. V. Sathyendra Rao
- Technology Transfer and Business Development Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
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14
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Guan Y, Wang Y, Pan C, Li L, Shi F, Wang Y, Chen M, Yang G, He G, Chang J, Li Y. The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality. Food Res Int 2023; 168:112756. [PMID: 37120207 DOI: 10.1016/j.foodres.2023.112756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/18/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023]
Abstract
Wheat gluten proteins, especially high-molecular-weight glutenin subunits (HMW-GS), are the main contributor to flour processing quality. Tannic acid (TA) consisting of a central glucose unit and ten gallic acid molecules is a phenolic acid that improves the processing quality. However, the underlying mechanism of TA's improvement remains largely unknown. Here, we showed that TA's improving effects on gluten aggregation, dough-mixing and bread-making properties were directly associated with the kinds of HMW-GS expressed in wheat seeds in HMW-GS near-isogenic lines (NILs). We established a biochemical framework, elucidated the additive effects of HMW-GS-TA interaction and discovered that TA cross-linked specifically with wheat glutenins but not gliadins, and reduced gluten surface hydrophobicity and SH content depending on the kinds of expressed HMW-GS in the wheat seeds. We also demonstrated that hydrogen bonds play an essential role in TA-HMW-GS interactions and improvement of wheat processing quality. Additionally, the effects of TA on the antioxidant capacity and on nutrient (protein and starch) digestibility were also investigated in the NILs of HMW-GS. TA increased antioxidant capacity but did not affect the digestion of starches and proteins. Our results revealed that TA more effectively strengthened wheat gluten in the presence of more HMW-GS kinds, highlighting TA's potential as an improver toward healthy and quality bread and demonstrating that manipulating hydrogen bonds was a previously overlooked approach to improve wheat quality.
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15
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Šebestíková R, Burešová I, Vyhnánek T, Martinek P, Pospiech M. Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties. Heliyon 2023; 9:e15118. [PMID: 37095904 PMCID: PMC10121936 DOI: 10.1016/j.heliyon.2023.e15118] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/26/2023] Open
Abstract
The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa - chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability. The coarser granulation of flour fractions, average hardness (8.5<12.6<20.2 N) and chewiness (584<796<1053 N) of breads increased, while other parameters: springiness (90>87>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18. Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.
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Affiliation(s)
- Romana Šebestíková
- Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
- Corresponding author.
| | - Iva Burešová
- Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - Tomáš Vyhnánek
- Mendel University in Brno, Faculty of AgriSciences, Department of Plant Biology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Petr Martinek
- Agrotest Fyto, Ltd., Havlíčkova 2787/121, 767 01, Kroměříž, Czech Republic
| | - Matej Pospiech
- University of Veterinary Sciences Brno, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř. 1946/1, 612 42, Brno, Czech Republic
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16
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Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure. Food Chem 2023; 404:134770. [DOI: 10.1016/j.foodchem.2022.134770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/18/2022]
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17
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Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants (Basel) 2023; 12:antiox12020324. [PMID: 36829883 PMCID: PMC9952554 DOI: 10.3390/antiox12020324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
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Affiliation(s)
- Marek Kruczek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
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18
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Pycia K, Pawłowska AM, Kaszuba J, Żurek N. Walnut Male Flowers ( Juglans regia L.) as a Functional Addition to Wheat Bread. Foods 2022; 11:foods11243988. [PMID: 36553729 PMCID: PMC9778179 DOI: 10.3390/foods11243988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnut male flowers. In the tests, the addition of flowers was used in the amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the flour used in the control sample. Bread dough was prepared according to the direct method with the use of yeast. The parameters of the baking process of the control bread and of the test bread were calculated. The selected parameters determining the quality of the obtained bread, including the loaf volume, the specific volume, the crumb porosity, the crumb texture and the color were measured. The antioxidant potential and total polyphenol content were tested both in the dough and in the bread. The test results were analyzed statistically. It was found that the partial replacement of wheat flour with walnut male flowers resulted in a significant reduction in the loaves' volume and in the darkening of both the color of the dough and the crumb. The value of the L* parameter decreased with the increasing addition of walnut flowers. The lowest values of this parameter were found to be 53.87 (crust) and 39.94 (crumb) in the sample with 2.5% addition. The average volume of the loaves ranged from 565 cm3 (0.5%) to 675 cm3 (control). The use of the additive in the amount of 2.5% caused significant changes in the values of most of the examined parameters of the bread crumb texture. The addition of walnut male flowers to the flour had a significant effect on the antioxidant potential and the total polyphenol content of the tested doughs and breads. In the case of bread, the total polyphenol content value ranged from 96.90 mg GAE/g dw to 208.08 mg GAE/g dw. Similarly, the antioxidant potential increased with increasing walnut male flower supplementation. The antioxidant potential determined by the ABTS and FRAP methods ranged from 1.42 mmol TE/g dw to 2.02 mmol TE/g dw and from 0.08 mmol TE/g dw to 0.33 mmol TE/g dw, respectively. The obtained research results prove the application potential of walnut flowers in the design of food, with beneficial pro-health properties, and are an example of the use of plant by-products in the process of food enrichment.
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19
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Tian S, Wei Y, Chen Z. Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour. Front Nutr 2022; 9:989090. [PMID: 36438756 PMCID: PMC9691985 DOI: 10.3389/fnut.2022.989090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Accepted: 10/24/2022] [Indexed: 11/04/2023] Open
Abstract
This study was designed to evaluate the effects of different rice nutrient compounds on steamed bread's nutritional characteristics and sensory evaluation. The mixture design approach was used to research the interactions between different rice flours and wheat flours on the sensory evaluation of steamed bread. The arginine content of different rice flour (long-grained rice, polished round-grained rice, and black rice) was higher at 44.19, 21.74, and 34.78% than that of the common wheat, respectively. When the added amount of mixed rice flours exceeds 15%, the steamed bread gradually reduces its elasticity, and sensory score, and has a smaller specific volume. Rice is a widely consumed grain product, which provides energy and nutrients for more than half of humanity, especially in Asia. Different rice varieties have received increased attention from researchers for their high bioactive substances and other health benefits. The results of the current study provide a theoretical basis for the nutritional steamed bread and noodle industries to use different rice flour as an ingredient for enhancing or to improving the nutritional value of flour products.
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Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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20
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The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022; 11:foods11223552. [PMID: 36429143 PMCID: PMC9689362 DOI: 10.3390/foods11223552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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21
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Nikolić NČ, Krasić MS, Šimurina O, Cakić S, Mitrović J, Pešić M, Karabegović I. Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Nawrocka A, Rumińska W, Szymańska-Chargot M, Niewiadomski Z, Miś A. Effect of fluorescence dyes on wet gluten structure studied with fluorescence and FT-Raman spectroscopies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Silva AF, Monteiro M, Nunes R, Baião A, Braga SS, Sarmento B, Coimbra MA, Silva AM, Cardoso SM. Bread enriched with resveratrol: Influence of the delivery vehicles on its bioactivity. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Welc R, Kłosok K, Szymańska-Chargot M, Nawrocka A. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food Chem 2022; 389:133109. [PMID: 35504071 DOI: 10.1016/j.foodchem.2022.133109] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 04/07/2022] [Accepted: 04/26/2022] [Indexed: 11/18/2022]
Abstract
Effect of overmixing process and structure of selected phenolic acids belonging to hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were analysed with application of FT-Raman Spectroscopy. Modification of gluten by acids resulted in formation of aggregates and unordered structures at the expense of protein stabilizing structures (e.g. β-sheets or β-turns). Supplementation with most of the acids caused reduction in the amount of disulphide bonds in the most stable conformation (g-g-g). Changes in the molecular organization of gluten proteins depended on the chemical structure of particular acids. The presence of bands assigned to aggregates was connected with the number of OH groups present at the aromatic ring of the acids. Acids belonging to hydroxycinnamic group did not incorporate or incorporate only partially into gluten network by formation of covalent or hydrogen bonds. Spectrophotometric analysis showed that hydroxycinnamic acids can interact stronger with gluten proteins compared to hydroxybenzoic acids.
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Affiliation(s)
- Renata Welc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Konrad Kłosok
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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25
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Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Gao J, Koh AHS, Zhou W. Enhancing health benefits of bakery products using phytochemicals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:239-281. [PMID: 35595395 DOI: 10.1016/bs.afnr.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
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Affiliation(s)
- Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Audrey Hui Si Koh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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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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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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Šoronja-Simović D, Zahorec J, Šereš Z, Griz A, Sterniša M, Smole Možina S. The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1429-1439. [PMID: 35250067 PMCID: PMC8882524 DOI: 10.1007/s13197-021-05152-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
Obtaining high-quality value-added bread with extended shelf-life by utilizing food industry by-products that would have minimal negative effect on gluten structure while avoiding the usage of synthetic preservatives, was the challenge of this study. For this purpose the influence of the combination of carob pod flour (C, 0-15%), sugar beet fibers (F, 0-10%) and sugar beet molasses (M, 0-6%) on dough rheology and bread quality was investigated. Selected materials were of good microbiological quality, while carob flour and sugar beet fibers were rich in dietary fibers (43.6% and 67.0%, respectively). The presence of high share of dietary fibers (combination of C and F) increased dough resistance to extension up to 2.5 times, while dough extensibility was reduced by 50%. The addition of molasses had less pronounced single effect on dough properties however its impact in combination with fiber-rich materials outweighed the individual effect (an increase of dough resistance at about 55%). Molasses alone and in combination with other ingredients had positive effect on bread quality. Sample M6F5 attained crumb quality score (6.0 of maximum 7.0) higher than in control sample (5.6). High share of C and F reduced loaf volume and crumb quality of bread up to 56% and 50%, respectively and increased hardness 7.5 times. However, carob flour (7.5%) increased polyphenols content and antioxidant capacity 3 and 4 times, respectively. Moreover, carob flour and molasses and their combination showed inhibitory effect on mold mycelia growth and spores formation. Regarding all of the above, C7.5M3F5 was chosen as optimal sample.
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Affiliation(s)
- Dragana Šoronja-Simović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jana Zahorec
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ana Griz
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Meta Sterniša
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Sonja Smole Možina
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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Renoldi N, Lucci P, Peressini D. Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Niccolò Renoldi
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
| | - Paolo Lucci
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine 33100 Italy
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Fang F, Diatta A, Simsek S, Torres‐Aguilar P, Watanabe H, Higashiyama T, Campanella OH, Hamaker BR. Effect of isomaltodextrin on dough rheology and bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15516] [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)
- Fang Fang
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Aminata Diatta
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Pablo Torres‐Aguilar
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Hikaru Watanabe
- Hayashibara Co., Ltd. 675‐1 Fujisaki, Naka‐ku Okayama 702‐8006 Japan
| | | | - Osvaldo H. Campanella
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science and Technology The Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
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Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03959-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractIn breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves.
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ALFARIS NA, GUPTA AK, KHAN D, KHAN M, WABAIDUR SM, ALTAMIMI JZ, ALOTHMAN ZA, ALDAYEL TS. Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sęczyk Ł, Król B, Kołodziej B. Wheat rolls fortified with Greek oregano ( Origanum vulgare ssp. hirtum (Link) Ietswaart) leaves – phytochemical changes during processing and simulated digestion, nutrient digestibility, and functional properties. Food Funct 2022; 13:7781-7793. [DOI: 10.1039/d2fo01350a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fortification with Greek oregano affects in vitro bioaccessibility of phytochemicals, protein and starch digestibility, and functional properties of wheat rolls.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
| | - Beata Król
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
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Aínsa A, Vega A, Honrado A, Marquina P, Roncales P, Gracia JAB, Morales JBC. Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties. Foods 2021; 10:foods10123049. [PMID: 34945600 PMCID: PMC8701056 DOI: 10.3390/foods10123049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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Juodeikiene G, Trakselyte-Rupsiene K, Navickaite B, Zadeike D, Bendoraitiene J, Bartkiene E, Lele V, Rueller L, Robert J, Arnoldi A, Aiello G, Glasner C. Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112337] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112239] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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39
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Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDDMC. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour. J Food Sci 2021; 86:4354-4364. [PMID: 34519038 DOI: 10.1111/1750-3841.15909] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/29/2021] [Accepted: 08/12/2021] [Indexed: 12/19/2022]
Abstract
This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.
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Affiliation(s)
- Gabriela Soster Santetti
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Marina Volpato Dacoreggio
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Ana Carolina Mattana Silva
- Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Barbara Biduski
- Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil
| | - Joseane Bressiani
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Rio Grande do Sul, Pelotas, Rio Grande do Sul, Brazil
| | - Tatiana Oro
- Departamento de Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Rio Grande do Sul, Passo Fundo, Rio Grande do Sul, Brazil
| | - Alicia de Francisco
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Luiz Carlos Gutkoski
- Programa de Pós-Graduação em Alimentos e Nutrição (PPGAN), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
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Duijsens D, Gwala S, Pallares AP, Pälchen K, Hendrickx M, Grauwet T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Compr Rev Food Sci Food Saf 2021; 20:5067-5096. [PMID: 34402573 DOI: 10.1111/1541-4337.12826] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/22/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023]
Abstract
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
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Affiliation(s)
- Dorine Duijsens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Andrea Pallares Pallares
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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Sabouri S, Rad AH, Peighambardoust SH, Fathipour RB, Feshangchi J, Ansari F, Pourjafar H. The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic Values>. Curr Pharm Biotechnol 2021; 22:367-379. [PMID: 31696816 DOI: 10.2174/1389201020666191107112243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/17/2019] [Accepted: 10/20/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Oleaster or Elaeagnus angustifolia is a deciduous plant from Elaegnacea family and is well-known for its remedial applications. OBJECTIVE This paper presents a comprehensive review of the potential application of Oleaster's flour incorporated in some food products. Emphasis is given to the physicochemical, biochemical, and functional properties of Oleaster's flour. METHODS A comprehensive search was carried out to find publications on Oleaster's flour and its application as a prebiotic. The results of the related studies were extracted and summarized in this paper. RESULTS Oleaster's flour as a prebiotic ingredient enhances antioxidants, polyphenols, fiber, flavonoids, Sterols, carbohydrates, and protein content of food products. CONCLUSION Further advanced investigations on Oleaster and its functional ingredients revealed that these are efficacious and can be applied as a substitute source in pharmacological industries for medical applications.
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Affiliation(s)
- Sima Sabouri
- Department of Food Science and Technology, Faculty of Agriculture, Saba Institute of Higher Education, Urmia, Iran
| | - Aziz H Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Raana B Fathipour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Javad Feshangchi
- Research and Development Department, Athar Industrial Group, East Azerbaijan, Bonab, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Sahin AW, Atzler JJ, Valdeperez D, Münch S, Cattaneo G, O’Riordan P, Arendt EK. Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods 2021; 10:1162. [PMID: 34067239 PMCID: PMC8224586 DOI: 10.3390/foods10061162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 02/07/2023] Open
Abstract
Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Jonas Joachim Atzler
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Daniel Valdeperez
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Steffen Münch
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Giacomo Cattaneo
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
| | - Patrick O’Riordan
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
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Arı Akın P, Tayfun KE, Tamer U, Boyacı İH. Use of tea fibers as a source of dietary fiber in wheat flour and bread. Cereal Chem 2021. [DOI: 10.1002/cche.10444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Pervin Arı Akın
- Field Crop Central Research Institute Ankara Turkey
- Department of Food Engineering Hacettepe University Beytepe, Ankara Turkey
| | - Kübra Elif Tayfun
- Department of Food Engineering Hacettepe University Beytepe, Ankara Turkey
| | - Uğur Tamer
- Department of Analytical Chemistry Faculty of Pharmacy Gazi University Ankara Turkey
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Gumul D, Ziobro R, Korus J, Kruczek M. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads. Antioxidants (Basel) 2021; 10:807. [PMID: 34069723 PMCID: PMC8161145 DOI: 10.3390/antiox10050807] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland; (R.Z.); (J.K.); (M.K.)
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46
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Abstract
Quercetin is a flavonoid present in a wide variety of plant resources. Over the years, extensive efforts have been devoted to examining the potential biological effects of quercetin and to manipulating the chemical and physical properties of the flavonoid. However, limited studies have reviewed the opportunities and challenges of using quercetin in the development of functional foods. To address this necessity, in this review; we foremost present an overview of the chemical properties and stability of quercetin in food products followed by a detailed discussion of various strategies that enhance its oral bioavailability. We further highlight the areas to be practically considered during development of quercetin-based functional foods. By revisiting the current status of applied research on quercetin, it is anticipated that useful insights enabling research on quercetin can be potentially translated into practical applications in food product development.
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Affiliation(s)
- Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China.,Ciechanover Institute of Precision and Regenerative Medicine, The Chinese University of Hong Kong (Shenzhen), Shenzhen, China
| | - Wing-Tak Wong
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China
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48
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Klassen L, Xing X, Tingley JP, Low KE, King ML, Reintjes G, Abbott DW. Approaches to Investigate Selective Dietary Polysaccharide Utilization by Human Gut Microbiota at a Functional Level. Front Microbiol 2021; 12:632684. [PMID: 33679661 PMCID: PMC7933471 DOI: 10.3389/fmicb.2021.632684] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Accepted: 02/01/2021] [Indexed: 12/18/2022] Open
Abstract
The human diet is temporally and spatially dynamic, and influenced by culture, regional food systems, socioeconomics, and consumer preference. Such factors result in enormous structural diversity of ingested glycans that are refractory to digestion by human enzymes. To convert these glycans into metabolizable nutrients and energy, humans rely upon the catalytic potential encoded within the gut microbiome, a rich collective of microorganisms residing in the gastrointestinal tract. The development of high-throughput sequencing methods has enabled microbial communities to be studied with more coverage and depth, and as a result, cataloging the taxonomic structure of the gut microbiome has become routine. Efforts to unravel the microbial processes governing glycan digestion by the gut microbiome, however, are still in their infancy and will benefit by retooling our approaches to study glycan structure at high resolution and adopting next-generation functional methods. Also, new bioinformatic tools specialized for annotating carbohydrate-active enzymes and predicting their functions with high accuracy will be required for deciphering the catalytic potential of sequence datasets. Furthermore, physiological approaches to enable genotype-phenotype assignments within the gut microbiome, such as fluorescent polysaccharides, has enabled rapid identification of carbohydrate interactions at the single cell level. In this review, we summarize the current state-of-knowledge of these methods and discuss how their continued development will advance our understanding of gut microbiome function.
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Affiliation(s)
- Leeann Klassen
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| | - Xiaohui Xing
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| | - Jeffrey P. Tingley
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, AB, Canada
| | - Kristin E. Low
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| | - Marissa L. King
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, AB, Canada
| | - Greta Reintjes
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Max Planck Institute for Marine Microbiology, Bremen, Germany
| | - D. Wade Abbott
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, AB, Canada
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49
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Dong Y, Karboune S. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Compr Rev Food Sci Food Saf 2021; 20:1937-1981. [DOI: 10.1111/1541-4337.12717] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 12/22/2022]
Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus McGill University Québec Canada
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50
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Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106203] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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