Influence of coloured lights on growth and enzyme production of beneficial endophytic fungi

The influence of light regulation on fungal growth and enzyme production was tested on endophytic isolates of Fusarium proliferatum (CCH), Colletotrichum boninense (PL1, PL9, OL2), Colletotrichum gloeosporiodes (OL3) and Colletotrichum siamense (PL3). The isolates were treated with blue, red, green, and yellow light, while white fluorescent light (12 h light/12 h dark photoperiod) and 24 h dark conditions were applied as control. Results revealed that coloured light treatments induced formation of circadian rings, while exposure to white light and dark conditions showed less pronounced circadian rings. Growth and sporulation of endophytes were not significantly influenced by light. By contrast, enzyme production was affected by coloured light treatments, notably with red (amylase), blue (cellulase) and yellow (cellulase, xylanase, L-asparaginase) light, resulting in lower enzyme levels for certain isolates. Under control conditions, enzyme production was relatively higher for amylase, cellulase, xylanase (for cultures incubated in the dark), and for L-asparaginase (for cultures incubated in white fluorescent light). Among the endophytic isolates, F. proliferatum (CCH) showed better response to coloured light treatment as higher sporulation and enzyme production was detected, although growth was significantly suppressed. On the contrary, C. gloeosporiodes (OL3) showed better growth but significantly lower enzyme production and sporulation when treated with the various coloured light. This study revealed that coloured light may have the potential to manipulate growth, sporulation and enzyme production in certain fungal species as strategies for fungal control or for harnessing of valuable enzymes.

The innovative technology of dough preparation for bread by the accelerated ion-ozone cavitation method

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used-germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion-ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion-ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10-4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion-ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

Technological aspects of rice gluten-free bread production

The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to ferment for 40 minutes and stand for 30 minutes at the temperature of 30 ºC. After fermentation, the dough was divided into pieces weighing 50 grams, placed in baking tins, and baked for 35 – 40 minutes at the temperature of 180 ºC. Since adding polysaccharides and protein improvers to the recipe of gluten-free dough to regulate its technological properties can significantly affect the intensity of fermentation and the activity of amylolytic enzymes of flour, studied the dynamics of carbon dioxide release gluten-free rice dough. It was found that additives of protein nature increase the amount of carbon dioxide accumulation in gluten-free dough by 33 – 44%. It is experimentally substantiated that the recommended duration of fermentation of rice flour dough with the addition of gelatin is 45 – 50 min, with the addition of agar 25 – 30 min, and the mixture of gelatin and agar 35 – 45 min. It is established that to achieve full readiness of bread based on rice flour, it is possible after 35 minutes of baking at 200 ºC. When extending the duration of heat treatment, the quality of bread does not change, so long-term heat treatment is not economically feasible.

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

Concentration of Pro-Health Compound of Sorghum Grain-Based Foods

More than 35% of the world sorghum seed production is a human food source. The main ingredient of fully ripe sorghum grains is starch. Sorghum does not contain gluten, and it is also a rich source of antioxidant compounds other than vitamins or macro- and microelements, including phenolic acids, flavonoids, and sterols. The aim of this study was to determine the antioxidant activity and the content of selected bioactive compounds, i.e., total phenolic acids, total flavonoids, and total phytosterols, as well as determination of the qualitative and quantitative profile of phenolic acids, flavonoids, and phytosterols in various food products, the basic ingredient of which was sorghum grain. It was found that antioxidant activity is related to the total phenolic compounds content. The ABTS^•+ ranged from 319 to 885 µmol TROLOX/kg. However, white sorghum grain flour contained almost two times more polyphenols than red sorghum grain flour. The FPA ranged from 224 in raw pasta to 689 mgGAE/100 g in white sorghum grain. During this study, the quantitative profile of selected polyphenols in grain flour, wafers, pasta, and cookies containing sorghum grain was also investigated, as well as the content of 11 selected phenolic acids. Total content of the latter ranged from 445 to 2850 mg/kg. Phytosterols such as beta-sitosterol, campesterol, and stigmasterol were found in all the analyzed products. Based on this research, it was investigated that the products containing sorghum grains can be classified as functional food.

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.

Development of gluten-free non-yeasted dough structure as factor of bread quality formation

The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The bread volume increases to 236 cm3.100g-1 in comparison with the control sample in water – 202 cm3.100g-1. It is proved that the suggested additives in the amounts of 0.5 ‒ 1.0% Helios-11 and 0.5% CMC solution cause 100% resistance of egg white foam. In this case, the foaming ability increases with the addition of Helios-11 only in amounts up to 1.0%, then decreases for higher amounts of Helios-11 or in the presence of CMC. This can be explained by the increase in density of the whipping mass and the ability of both additives to thicken solutions. In the presence of the additives, the foamy texture of the dough changes. The number of large pores (0.7 – 1.5 mm) decreases almost fourfold, and the number of small and very small pores (0.1 ‒ 0.5 mm) increases significantly. The index of form resistance of the control sample is 32, and in the presence of 0.5% CMC with 0.5 ‒ 1.0% APC is 20 ‒ 21, which indicates a decrease in the surface tension of the aqueous solutions with additives, to a large extent, in the case of joint use.

Gluten-Free Products for Celiac Susceptible People

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.