Article
Food Science & Technology
Xiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, Renyong Zhao
Summary: Continuous propagation of Chinese traditional sourdough (CTS) was used to simulate the industrial production of sourdough steamed bread made by the retarded sponge-dough method (SSB). Within four days of continuous propagation, a stable microbial ecosystem was established in mature sourdough as indicated by microbial and metabolic analyses. Lactobacillus sanfranciscensis and Kazachstania humilis were the dominant bacterial and fungal species in mature sourdough, and their relative abundances changed significantly during the initial three days but remained relatively constant from the fourth day onwards. Major changes in metabolites and fermentative characteristics were observed during the initial three days, but little temporal variations were observed from the fourth day onwards. Consequently, the volumetric and textural properties as well as the volatile flavor compounds of SSB showed high stability from the fourth day onwards.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Raquel Garzon, Adriana Skendi, Marco Antonio Lazo-Velez, Maria Papageorgiou, Cristina M. Rosell
Summary: Incorporation of microalgae can change the characteristics of bread, but this can be offset by adjusting dough hydration and proofing time. Microalgae enriched breads have a green color and higher antioxidant activity.
Article
Food Science & Technology
Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joao Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Summary: This study aimed to produce gluten-free bread using single cultures of Pediococcus acidilactici, Pediococcus pentosaceus, and Enteroccocus durans as sourdoughs. The addition of xanthan gum, guar gum, and carboxymethyl cellulose improved the structural and baking properties of the gluten-free dough. Enterococcus durans showed the best baking characteristics and highest softness of the bread during storage, while Pediococcus pentosaceus had the most positive effect on aroma, taste, and aftertaste. Pan baking was found to be more suitable for obtaining stable shape and good-looking products.
Article
Food Science & Technology
Sylwia Onacik-Gur, Anna Szafranska, Marek Roszko, Sylwia Stepniewska
Summary: The study aimed to determine the impact of dough preparation method, green tea extract addition, and baking temperature on rye bread quality and acrylamide content. Factors such as dough pH, GTE addition, and baking method all influenced the quality of the bread, with indirect dough preparation resulting in darker crust color and lower acrylamide formation. Lower baking temperature also led to a decrease in acrylamide content in the final bread products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kangyi Zhang, Can Zhang, Lingling Gao, Yue Liu
Summary: This study investigated the differences in microbes and flavors between LM and AY dough and found that Lactobacillus and Saccharomyces were closely related to flavor. It provided a theoretical foundation for the application of typical strains in steamed bread.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Hui Ying Sha, Qing Qing Wang, Zhi Jian Li
Summary: This study investigated the effects of two different lactic acid bacteria on dough fermentation and steamed bread quality. It was found that W. cibaria L32 produced EPS that improved the quality of steamed bread, while excessive acidification by L. brevis L17 resulted in the destruction of the gluten network structure and negatively affected the steamed bread quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shuai Gao, Jing Hong, Chong Liu, Xueling Zheng, Limin Li, Xiaohui Tian
Summary: Fermentation and cooking methods have a significant impact on the quality of dough and Chinese bread, with sourdough fermentation showing higher protein digestibility and nutritional value. The study provides valuable information for consumers and industrial production to choose flour products with different fermentation and cooking methods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour
Summary: Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by gluten network and liquid films, while nonwheat breads may rely more on liquid film constituents for gas cell stabilization. Further research on DL/BL may provide insights into improving bread quality for both wheat and nonwheat bread making processes.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang
Summary: This study examined the impact of in situ-formed exopolysaccharides (EPS) in red bean sourdough on dough fermentation properties, bread-making quality and aroma characteristics. The EPS and sourdough acidification improved the height of dough fermentation, gas retention coefficient and viscoelastic properties of the dough. The resulting breads showed improved quality, with reduced baking loss and hardness, increased specific volume, and lower moisture loss and staling rate. Although there was a reduction in the overall content of aroma compounds, new aroma compounds were enriched in red bean sourdough bread. The study enhanced understanding of EPS's role in improving bread quality and offered strategies for producing nutritious and clean-label products.
Article
Multidisciplinary Sciences
Wenjun Liu, Margaret Brennan, Dawei Tu, Charles Brennan
Summary: A better understanding of dough rheology is crucial in the bakery industry. This study investigated the effects of xylanase, alpha-amylase, and cellulase on the rheological properties of oat bran dough. Results showed that blending enzymes at high concentrations significantly reduced the water absorption, development time, and stability of the dough compared to using a single enzyme. However, combining all three enzymes improved the extensibility and stickiness of the dough, complementing each other in determining its rheology.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Yueqin Li, Ranran Shi, Chuan Qin, Yunzhen Zhang, Lianliang Liu, Zufang Wu
Summary: The study improved the gluten-free oat dough network structure by using TGase and MP, enhancing the texture and sensory acceptance of the bread. Oat bread had a prebiotic effect by promoting the growth of Bifidobacterium and Lactobacillus/Enterococcus, while inhibiting the growth of Bacteroides.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
David Grenier, Corinne Rondeau-Mouro, Kossigan Bernard Dedey, Marie-Helene Morel, Tiphaine Lucas
Summary: This literature review explores the evolution of starch, proteins, and the aqueous phase in dough during baking to understand the opening of gas cells. While previous research focused on the role of proteins, especially gluten, a potential role of a liquid lamella has been more recently proposed. The review suggests that the described multiple actions of starch may provide an explanation for its role in gas cell stabilization/destabilization. The authors present and discuss four potential scenarios related to gluten properties and starch behavior during baking, highlighting their impact on gas cell wall rupture.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Zuzana Smidova, Jana Rysova
Summary: The study discusses the use of additives and new methods to improve the stability and elasticity of gluten-free dough, and to enhance the nutritional quality and sensory properties of gluten-free bread.
Article
Food Science & Technology
Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The market for gluten-free (GF) products is growing steadily, but producing GF foods remains a challenge for the industry, requiring the addition of large amounts of fats, sugars, structuring agents, and flavor enhancers to achieve desired texture and taste. A novel clean-label GF bread was developed using a mixture of maize and rice flour, protein-rich flours, and natural hydrocolloids, fermented with a selected lactic acid bacterium and baker's yeast to achieve good texture, high protein content, low sugar and fat levels, and a predicted glycemic index of 85.
Article
Food Science & Technology
Jiaqi Sang, Jing Wen, Lu Li, Yujuan Xu, Qingqing Gu, Yuanshan Yu, Jian Peng
Summary: This study investigated the effects of different proportions of pomelo peel sponge layer insoluble dietary fibre (PP-IDF) on the technological quality, structural character, and sensory evaluation of wheat dough and bread. Results indicated that the addition of PP-IDF improved the viscoelasticity of dough and reduced its freezing-thawing enthalpy. Furthermore, PP-IDF significantly enhanced the quality of bread during storage, retarding the staling process and resulting in a more heterogeneous crumb microstructure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Izabela Josko, Magdalena Kusiak, Krzysztof Rozylo, Ewa Baranowska-Wojcik, Malgorzata Sierocka, Mohamed Sheteiwy, Dominik Szwajgier, Michal Swieca
Summary: This study investigated the effects of Cu-based engineered nanoparticles and ionic Cu compounds on the nutritional quality and bioactivity of barley grains. The results showed that nano-Cu and ionic compounds increased Cu accumulation in grains and nano-Cu also increased dietary fiber content, but had no impact on the antioxidant capacity of barley grains.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Green & Sustainable Science & Technology
Grzegorz Lysiak, Ryszard Kulig, Jawad Kadhim Al Aridhee
Summary: Anaerobic digestion is widely used for sustainable treatment of biological wastes and production of biogas. Improving the management and utilization of the byproduct digestate is crucial for efficient biogas installations. This study focused on the behavior of digestate during cyclic loading and unloading in a closed matrix, aiming to optimize pellet production and sustainable management. The findings provide valuable insights into the mechanisms of pellet formation and densification modeling.
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Natalia Parol-Nadlonek, Stanislaw Kalisz, Anna Krajewska, Sylwia Stepniewska
Summary: The aim of this study was to analyze the physicochemical and sensory properties of wheat bread enriched with chokeberry pomace. The addition of pomace increased water absorption, caused a decrease in dough stability, and resulted in decreased bread volume and increased crumb hardness. However, the pomace-enriched bread had higher contents of minerals, dietary fiber, phenolic compounds, and antioxidant activity. Sensory evaluation suggested that 3% addition of pomace should be the maximum. The addition of 3% pomace increased dietary fiber, ash, fat, and phenolics content, while reducing protein and carbohydrate content.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Anna Pecyna, Agnieszka Buczaj, Renata Rozylo, Zbigniew Kobus
Summary: Hemp inflorescences were used as an addition to gluten-free rice bread to enhance its physical and sensory properties, polyphenol and flavonoid contents, and antioxidant activities. The study found that adding dried and crushed hemp inflorescence influenced the physical properties of the bread and increased the total amount of polyphenols, flavonoids, and antioxidant activity. Sensory evaluation showed that gluten-free bread can be made with a maximum of 2% hemp inflorescence without impacting its taste and aroma.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki, Renata Rozylo
Summary: The aim of this study was to develop dietary supplements for celiac disease patients in the form of energy-rich and fiber-rich bars, and to optimize the formulations of bars made from puffed and non-puffed cereals. A mixture design was used to determine the optimal combination of ingredients. The results showed that the optimal recipes for energy bars with non-puffed cereals and fiber-rich bars with non-puffed cereals included specific amounts of cereals, seeds, and binder. Similarly, optimal recipes were identified for energy bars with puffed cereals and fiber-rich bars with puffed cereals. The biochemical analysis revealed that the fiber-rich bars were also high in energy, and all the bars exhibited high antioxidant properties. Customers preferred the bars made from puffed cereals.
Article
Engineering, Chemical
Andrzej Krzykowski, Dariusz Dziki, Stanislaw Rudy, Renata Polak, Beata Biernacka, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak
Summary: This study investigated the effect of freeze-drying and air-drying temperature on the drying process and physicochemical properties of mulberry fruits. The results showed that both temperature and drying method significantly influenced the drying rate and properties of the fruits. Freeze-drying preserved the color and vitamin C content of the fruits, while air-drying resulted in color changes and reduction in vitamin C content.
Article
Biochemistry & Molecular Biology
Maciej Combrzynski, Tomasz Oniszczuk, Agnieszka Wojtowicz, Beata Biernacka, Karolina Wojtunik-Kulesza, Maciej Bakowski, Renata Rozylo, Jaroslaw Szponar, Jakub Soja, Anna Oniszczuk
Summary: As a new source of proteins, edible insects are potential additives in environmentally friendly food products. This study examined the effects of cricket flour on the composition, nutritional value, and physicochemical properties of snack pellets. Results showed that cricket flour significantly impacted the properties of the snack pellets, increasing protein and fiber content, as well as enhancing antioxidant activity.
Article
Biochemistry & Molecular Biology
Beata Biernacka, Dariusz Dziki, Renata Rozylo, Urszula Gawlik-Dziki, Renata Nowak, Wioleta Pietrzak
Summary: This study evaluated the effect of replacing wheat flour with oat husk on the physicochemical properties and sensory acceptance of pasta. The results showed that oat husk significantly changed the composition and texture of pasta, while increasing the content of phenolic compounds and antioxidant activity.
Article
Biochemistry & Molecular Biology
Artur Sokolowski, Katarzyna Jedruchniewicz, Rafal Kobylecki, Robert Zarzycki, Krzysztof Rozylo, Haitao Wang, Bozena Czech
Summary: The increased application of drugs during the COVID-19 pandemic has led to higher drug concentrations in wastewater. Conventional wastewater treatment plants lack effective removal methods for these pollutants. Adsorption, particularly using plant waste-derived pelletized biochar, was found to effectively remove nitazoxanide, an antiparasitic drug used to treat SARS-CoV-2. The highest adsorption capacity was observed with biochar obtained from biogas production.
Article
Chemistry, Multidisciplinary
Katarzyna Kozlowicz, Marta Krajewska, Sybilla Nazarewicz, Grzegorz Gladyszewski, Dariusz Chocyk, Michal Swieca, Dariusz Dziki, Zbigniew Kobus, Stanislaw Parafiniuk, Artur Przywara, Magdalena Kachel
Summary: This study evaluated the potential use of arrowroot as a substitute for standard stabilizers in ice cream production and explored the use of ultrasonic pasteurization as an alternative method for traditional pasteurization. The results showed that the ice cream containing arrowroot and undergoing ultrasonic pasteurization had higher total solids, protein, and reducing sugar content, but lower fat content compared to ice creams with commercial stabilizers. Additionally, the combination of arrowroot and ultrasonic pasteurization reduced the apparent viscosity of the ice cream mixture, resulting in decreased hardness, increased overrun, and extended melting time. Therefore, arrowroot and ultrasound pasteurization show promise as alternatives in ice cream production.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Marcin Mitrus, Maciej Combrzynski, Beata Biernacka, Agnieszka Wojtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Rozylo
Summary: The aim of this study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli and evaluate the extrusion-cooking parameters and physical properties. The results showed that the amount of fresh broccoli significantly affected the extrusion-cooking process and final product physical properties. Adding up to 30% fresh broccoli led to higher efficiency, lower energy consumption, and improved properties of the snack pellets.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Ksiezak, Jolanta Bojarszczuk, Dariusz Dziki
Summary: This research investigated the possibility of replacing wheat flour with legume seed flour in sourdough wheat bread and examined its impact on the physicochemical and sensory properties of the bread. The substitution resulted in increased water absorption and prolonged dough development time. It also affected the volume, density, and hardness of the bread, as well as its protein and fiber content. Additionally, the proposed additives increased the antioxidant activity and phenolic content of the bread samples.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Agnieszka Wojtowicz, Maciej Combrzynski, Beata Biernacka, Tomasz Oniszczuk, Marcin Mitrus, Renata Rozylo, Marek Gancarz, Anna Oniszczuk
Summary: The aim of this study was to develop an appropriate recipe for wheat-corn snack pellets fortified with insect flour and evaluate their processing aspects and physical characteristics. The results showed that increasing the amount of insect flour affected the processing output and energy consumption. The incorporation of insect flour increased the mechanical energy and efficiency of pellet extrusion, but reduced the bulk density and pellet durability. Adding up to 20% insect flour had no negative effect on processing and physical properties.
Article
Food Science & Technology
Katarzyna Lisiecka, Dariusz Dziki, Urszula Gawlik-Dziki, Michal Swieca, Renata Rozylo
Summary: The objective of this study was to assess the impact of inulin and pectin as wall materials on various aspects of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. The results showed that powders containing a soluble fraction of fiber demonstrated high recovery efficiency during drying and had good physical characteristics. The incorporation of pectin led to higher contents of flavonoids and anthocyanins. All samples showed effective preservation of compounds responsible for antioxidant and anti-inflammatory effects.
