Article
Food Science & Technology
Anna Diowksz, Aleksandra Sadowska
Summary: This study investigated the effects of transglutaminase and different doses of buckwheat sourdough on the quality features of gluten-free buckwheat bread. It was found that the addition of sourdough significantly improved the taste and aroma of the bread, while the use of transglutaminase enhanced the bread's elasticity and overall sensory quality.
Article
Food Science & Technology
Kenia Leticia Ferreira Pessanha, Joao Paulo de Menezes, Andrea dos Anjos Silva, Marcus Vinicius da Silva Ferreira, Cristina Yoshie Takeiti, Carlos Wanderlei Piler Carvalho
Summary: Millet is a small gluten-free cereal originated from Africa, providing rich dietary fiber, vitamins, minerals, proteins, and phenolic compounds, making it suitable for producing whole grain bread. The use of extrusion increased the antioxidant capacity and enzymatic inhibition of millet flour.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
angel L. Gutierrez, Marina Villanueva, Daniel Rico, Joanna Harasym, Felicidad Ronda, Ana Belen Martin-Diana, Pedro A. Caballero
Summary: This study aims to evaluate the technological and nutritional effects of adding buckwheat hull particles (BH) to gluten-free bread. The results showed that the addition of BH increased the dough elastic modulus and improved the total dietary fiber content and antioxidant capacity of the bread. Bread containing 3% fine BH had similar sensory properties to rice-based bread.
Article
Food Science & Technology
Rita Beltrao Martins, Maria Cristiana Nunes, Irene Gouvinhas, Luis Miguel Mendes Ferreira, Jose Alcides Peres, Ana Isabel Ramos Novo Amorim Barros, Anabela Raymundo
Summary: Apple flour, as a sustainable and healthy ingredient, showed good technological and sensory properties in gluten-free bread, affecting the viscoelastic behavior of the dough, increasing bread firmness and decreasing specific volume. Furthermore, apple flour increased the content of bioactive compounds and antioxidant capacity in the bread. Although the starch hydrolysis index and glycemic index increased, they were still relatively low, which is desirable for a sweet bread.
Article
Food Science & Technology
Etiene Valeria Aguiar, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Summary: The study aimed to determine the ideal proportions of pseudocereal flours in gluten-free bread formulations. It was found that using pseudocereal flours alone resulted in unacceptable bread, but when combined with rice flour, it improved the bread's characteristics. Composite formulations with 50% pseudocereal flour and 50% rice flour had similar properties and acceptability to bread made with 100% rice flour or a 50% rice flour + 50% potato starch blend.
Article
Chemistry, Multidisciplinary
Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa, Adrian Rivis
Summary: This study aimed to produce nutrient-rich gluten-free cookies using buckwheat and baobab flours. Results showed that buckwheat flour and baobab flour complemented each other in enhancing the nutritional properties and sensory attributes of the cookies. Baobab flour was rich in minerals and carbohydrates, while buckwheat flour had higher fat and protein levels.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Keiko Fujii, Momomi Usui, Akiko Ohsuga, Michiko Tsuji
Summary: This study investigated the impact of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. Different polysaccharides were used as thickeners, and their effects on the mechanical properties of dough, characteristics of rice-flour bread, and aging properties were measured. The results showed that adding MTG improved the texture and moisture content of the bread, and at low concentrations it effectively preserved the bread from hardening and aging.
Article
Food Science & Technology
Fernanda Laignier, Rita de Cassia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sonia Nunes Silva, Marcio Antonio Mendonca, Renata Puppin Zandonadi, Antonio Raposo, Raquel Braz Assuncao Botelho
Summary: The study found that adding different concentrations of konjac flour can improve the specific volume of gluten-free bread, reduce its calorie content, and increase fiber content. The best formulation was found with a konjac flour concentration of up to 37.5%, while the bread with 50% konjac flour showed slightly reduced specific volume and a pale color.
Article
Chemistry, Multidisciplinary
Katarzyna Marciniak-Lukasiak, Patrycja Lesniewska, Dorota Zielinska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak, Anna Zbikowska
Summary: The study aimed to determine the effect of adding chestnut flour and the method of packaging on the quality of gluten-free bread. The results showed that the addition of chestnut flour significantly affected the texture and volume of the bread. Vacuum packaging was found to be a better way to protect and store gluten-free bread. It is recommended to replace no more than 10% of corn starch with chestnut flour in future production.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Maria Barbara Rozanska, Aleksander Siger, Artur Szwengiel, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz
Summary: The study revealed that the levels of phenolic compounds were higher in roasted buckwheat bread compared to raw buckwheat bread, with gallic acid, rutin, and catechin being the most abundant compounds in the roasted bread. The roasting process resulted in a decrease in radical scavenging capacities of phenolics and flavonoids in the bread. Additionally, levels of fluorescent intermediate compounds increased significantly in the roasted buckwheat bread.
Article
Food Science & Technology
Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Summary: Research on using amaranth flour as a healthy ingredient for GF flat bread revealed that while the substitution had some effects on dough properties, it significantly improved the textural characteristics of the bread. Overall, incorporating amaranth flour into the basic rice and corn formulation achieved a better balance among technological, nutritional, and sensory properties.
Article
Food Science & Technology
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado
Summary: The study shows that adding chia seeds or chia flour to gluten-free bread significantly increases the protein content and improves the nutritional quality of the bread. Chia seeds have a beneficial effect on the specific volume and overall score of the bread, while chia flour provides greater firmness and less mass loss during baking. Consumers widely accept gluten-free bread with 4% chia flour and 6% chia seeds, indicating a positive impact of chia on the quality of gluten-free bread.
Article
Food Science & Technology
Jianlou Mu, Yiwen Qi, Kexin Gong, Zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Yanlou Gen, Wei Lv, Charles S. Brennan
Summary: The substitution of wheat flour with quinoa flour can decrease the cooking time and iodine contrast index of noodles, increase the hardness of noodles, but has no effect on cooking loss. Substitution with quinoa whole flour decreases the protein digestibility and reducing sugar released during starch digestion. The sensory indicators of noodles are better when the substitution level of quinoa flour is <= 20%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Lara T. G. F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena Teixeira Godoy, Caroline J. Steel
Summary: This study explored the use of refined buckwheat flour (RBF) and whole-grain buckwheat flour (WBF) in gluten-free bread production, showing that RBF had superior pasting and thermomechanical properties, while WBF contributed to increased antioxidant capacity and protein content in the bread. Different flour formulations led to variations in bread characteristics and nutritional profiles.
Article
Biochemistry & Molecular Biology
Ghodsieh Alizadeh-Bahaabadi, Leila Lakzadeh, Hamid Forootanfar, Hamid-Reza Akhavan
Summary: This study aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and evaluate their effects on the quality characteristics of gluten-free bread (GFB). The results showed that quinoa flour and laccase enzyme significantly reduced total aflatoxin and aflatoxin B1 levels in GFB. Quinoa flour also improved the texture parameters of the bread. Therefore, the use of laccase enzyme and quinoa flour is recommended for desired effects on the quality characteristics of GFB.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Nutrition & Dietetics
Danuta Zielinska, Henryk Zielinski, Jose Moises Laparra-Llopis, Dorota Szawara-Nowak, Joanna Honke, Juan Antonio Gimenez-Bastida
Summary: The study showed that caffeic acid can modulate mechanisms related to intestinal inflammation by targeting COX-2, PGE(2) synthesis, and IL-8 biosynthesis. Additionally, it inhibits AGE formation, possibly due to its high chelating activity.
Article
Food Science & Technology
Yu-Hao Zhou, Izabela Staniszewska, Zi-Liang Liu, Danuta Zielinska, Hong-Wei Xiao, Zhongli Pan, Konrad W. Nowak, Magdalena Zielinska
Summary: The study found that microwave-vacuum-assisted drying can effectively reduce drying time, increase bioactive compound content, and enhance antioxidant activity of whole cranberries compared to hot air convective drying. Freezing pretreatment helps to reduce drying time, while sonication treatment can maximize the retention of cranberry's bioactive components and overall appearance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Malgorzata Wronkowska, Danuta Rostek, Marzena Lenkiewicz, Edyta Kurantowicz, Teodora Georgieva Yaneva, Malgorzata Starowicz
Summary: Fermentation of oat flour with selected Lactobacillus strains led to products with antioxidant properties, and the composition of volatile compounds was strain-dependent, providing useful information for developing new oat products.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Sara Zielinska, Izabela Staniszewska, Justyna Cybulska, Artur Zdunek, Monika Szymanska-Chargot, Danuta Zielinska, Zi-Liang Liu, Hong-Wei Xiao, Zhongli Pan, Magdalena Zielinska
Summary: High humidity hot air impingement blanching (HHAIB) affects the physicochemical properties of polysaccharides and phytochemicals in okra pods. The pectin fractions consisted of various components including polygalacturonic acid, rhamnogalacturonan, glucomannan, galactan, mannose, arabinose, rhamnose, calcium pectate, and arabinogalactan. HHAIB increased the contents of total phenolics, total flavonoids, and antioxidant activity, but decreased the chlorophyll-a and lycopene contents in okra pods.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Danuta Zielinska, Henryk Zielinski, Mariusz Konrad Piskula
Summary: This study investigated the total reducing capacity of various flours and breads using the cyclic voltammetry (CV) assay. The results showed that dark flours and breads exhibited higher reducing capacity compared to white ones, and baking at higher temperatures slightly increased the total reducing capacity of breads.
Article
Food Science & Technology
Natalia Baczek, Claudia Monika Haros, Malgorzata Wronkowska
Summary: This study evaluated the bioaccessible total phenolic compounds and antioxidant capacity of bakery products enriched with raw or roasted buckwheat hulls. The results showed that the addition of buckwheat hull significantly increased the analyzed parameters. After digestion, the content of phenolic compounds and antioxidant capacity in the soluble fraction was higher compared to the undigested fraction. Generally, the bioaccessibility of enriched bakery products was lower compared to control samples.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Sara Zielinska, Izabela Staniszewska, Justyna Cybulska, Artur Zdunek, Monika Szymanska-Chargot, Danuta Zielinska, Zi-Liang Liu, Zhongli Pan, Hong-Wei Xiao, Magdalena Zielinska
Summary: The effect of different processing times of cold plasma treatment on the cell wall polysaccharides and phytochemical properties of okra pods was investigated. The results showed that the treatment time had an impact on the pectin content, lycopene and chlorophyll levels. Short cold plasma treatment was found to be beneficial to the antioxidant potential of okra pods.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Natalia Platosz, Natalia Baczek, Joanna Topolska, Dorota Szawara-Nowak, Wieslaw Wiczkowski
Summary: This study aimed to verify the ability of different types of anthocyanins to cross the blood-cerebrospinal fluid barrier in sheep. The results showed that the penetration potential of chokeberry anthocyanins was higher than that of red cabbage anthocyanins, which could be largely attributed to the type and number of substituents as well as the size of the molecule.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Henryk Zielinski, Wieslaw Wiczkowski, Joanna Topolska, Mariusz Konrad Piskula, Malgorzata Wronkowska
Summary: The study investigated the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours by selected lactic acid bacteria after gastrointestinal digestion. The results showed high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from the biscuits, indicating the potential for LAB strains to be used in bakery product development rich in these compounds.
Article
Food Science & Technology
Malgorzata Starowicz, Danuta Rostek, Marzena Lenkiewicz, Teodora Georgieva Yaneva, Malgorzata Wronkowska
Summary: This study focused on the determination of volatile organic compounds (VOCs) in buckwheat flour fermented for 24 h by different Lactobacillus strains. The VOCs were qualified and quantified using head-space microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The results showed that samples fermented by L. rhamnosus GG had the highest number of detected VOCs. Aldehydes were the main class of chemicals detected in fermented buckwheat flour, followed by ketones and alcohols. The content of identified VOCs varied with the strain and fermentation time. Hexanal and acetic acid were the most abundant compounds in all samples. This study concluded that 4-12 hours of lactic acid fermentation can result in a significant portfolio of volatile molecules, which can enhance the potential aroma attractiveness of buckwheat-based products.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Malgorzata Wronkowska, Wieslaw Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskula, Henryk Zielinski
Summary: In this study, the highly sensitive micro-HPLC-QTRAP/MS/MS technique was used to identify and evaluate the potential bioaccessibility of phenolic compounds and Maillard reaction products (MRPs) in buckwheat biscuits after in vitro digestion. The results showed that fermented buckwheat flours significantly increased the content of MRPs and had a higher bioaccessibility of furosine compared to non-fermented flours. The biscuits prepared from fermented flours also had a higher level of melanoidins, indicating a higher bioaccessibility. In addition, the study identified ten phenolic acids and eight flavonoids in the investigated biscuits, with vanillic, syringic, and protocatechuic acids being the predominant phenolic acids, and rutin, epicatechin, and vitexin being the main flavonoids. Overall, fermentation of buckwheat flour with Rhizopus oligosporus 2710 appears to be a promising method to produce high-quality biscuits with enhanced bioaccessibility of phenolic compounds and MRPs.
Article
Biochemistry & Molecular Biology
Malgorzata Wronkowska, Natalia Baczek, Joanna Honke, Joanna Topolska, Wieslaw Wiczkowski, Henryk Zielinski
Summary: The study investigated the retention of bioactive compounds in a wheat roll enriched with buckwheat hull during various technological steps. The formation of Maillard reaction products (MRPs) and the retention of bioactive compounds such as tocopherols, glutathione, and antioxidant capacity were analyzed. A decrease of about 30% in available lysine content was observed in the roll compared to the fermented dough. The final products had the highest values for free FIC, FAST index, and browning index. The analyzed tocopherols showed an increase during the technological steps, with the roll containing 3% buckwheat hull having the highest values. The baking process resulted in a significant reduction in GSH and GSSG content, but an increase in antioxidant capacity, possibly due to the formation of new antioxidant compounds.
Article
Microbiology
Malgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskula, Henryk Zielinski
Summary: The in vitro bioaccessibility of soluble proteins and Maillard reaction products (MRPs) in biscuits made from fermented buckwheat flours was studied. The results showed that the bioaccessibility of soluble proteins increased after digestion, and the content of furosine, a MRP indicator, was lower in the fermented biscuits. The FAST index, indicating the fluorescence of advanced MRPs, was almost twice as high in the biscuits fermented by specific strains of lactic acid bacteria. The study suggests that fermentation by lactic acid bacteria can enhance the bioaccessibility of MRPs in buckwheat products.
