Article
Engineering, Chemical
Waleed H. Hassoon, Dariusz Dziki, Antoni Mis, Beata Biernacka
Summary: Reducing the moisture content in wheat grains made the grinding process more effective, resulting in a decrease in average particle size of the ground material. Lowering the grain moisture led to about a twofold decrease in the required grinding energy, and the flour obtained from dried grains showed higher water absorption and dough stability during mixing.
Article
Food Science & Technology
Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codina
Summary: The study demonstrated that incorporation of germinated bean flour into wheat flour can improve various aspects of dough and bread, including consistency, pore structure, elasticity, and starch area, as well as affect the color of the bread. Sensory and physical properties were well received when the addition level reached 15%.
Article
Food Science & Technology
Jia Guo, Chunlu Feng, Ke Bian
Summary: Sprouting has negative effects on wheat processing and edibility. Air-classification of sprouted wheat flour (SWF) into three particle size categories revealed that the inferior components were concentrated in the fine flour fraction (F3). Decreasing particle size significantly impaired the quality and structure of SWF, while these characteristics improved in the coarse fraction (F1). These findings highlight the importance of air classification in improving the quality of SWF and provide reference for its future applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Kali Kotsiou, Georgios Palassaros, Anthia Matsakidou, Christos-Konstantinos Mouzakitis, Costas G. Biliaderis, Athina Lazaridou
Summary: Flours from lentil seeds were used to substitute wheat flour in breadmaking. The sprouting process altered the protein structure, while roasting reversed these changes. Doughs with roasted-sprouted lentil flour were more viscous and elastic. Breads with roasted-sprouted lentil flour had improved texture and overall acceptability scores due to their pleasant roasted-like flavor. The findings suggest that sprouting and roasting lentil seeds can be an innovative approach to fortify wheat flour-based breads, enhancing their nutritional quality without compromising their desirable texture and taste.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Madalina Ungureanu-Iuga, Denisa Atudorei, Georgiana Gabriela Codina, Silvia Mironeasa
Summary: The study found that increased levels of SGF and LGF led to changes in rheological properties, including higher visco-elastic moduli and maximum gelatinization temperatures, and lower falling number, water absorption, dough extensibility, and baking strength.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Tatiana Cauduro, Carolina T. S. D'Almeida, Barbara Biduski, Alessandra dos Santos, Millena C. Barros Santos, Luciana R. da S. Lima, L. C. Cameron, Telma Elita Bertolin, Mariana S. L. Ferreira, Luiz Carlos Gutkoski
Summary: This study investigated the effect of partially replacing whole wheat flour with sprouted whole wheat flour on phenolic profile, dough rheological properties, and bread characteristics. The results showed that increasing sprouting time and replacement levels can enhance the amylolytic activity, alpha-amylase activity, and antioxidant activity of the flour. However, it also weakened the gluten network and reduced dough strength, resulting in increased bread firmness and chewiness. Metabolomics analysis identified 88 phenolic compounds, with phenolic acids being the most abundant. Principal Components Analysis demonstrated significant variability in phenolic compound abundance based on sprouting time and replacement levels. Overall, sprouted wheat flours can be used in baked products, but the effects on bread characteristics depend on the sprouting time and replacement levels.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Chemistry, Applied
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang
Summary: The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in wheat bread. The study found that polyphenols and gamma-aminobutyric acid increased, while starch and beta-glucan content gradually decreased in wheat bread enriched with 20% sprouted oat flour. The specific volume of the mixed bread reached its maximum after sprouting for 72 hours. The microstructure revealed that small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes after baking. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
Article
Food Science & Technology
Hongwei Cao, Feng Gao, Huijie Shen, Qiushuo Su, Xiao Guan, Zhu Sun, Zhiquan Yu
Summary: This study investigated the effects of sprouted oat flour on the texture of wheat bread. Results showed that the inclusion of sprouted oat flour decreased oat beta-glucan content and increased total phenols and gamma-aminobutyric acid. The rheological properties of the dough were determined to predict the textural attributes of the final bread products. Wheat bread with sprouted oat flour exhibited improved texture compared to wheat bread with unsprouted oat flour, including lower hardness, chewiness, and gumminess, and higher cohesiveness, springiness, and resilience. Confocal laser scanning microscope observations showed that unsprouted oat flour disrupted the continuity of the gluten protein network, while sprouted oat flour formed an orderly and dense network structure.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Jia Guo, Xiaoxiao Qi, Yuanxiao Liu, Erqi Guan, Jiping Wen, Ke Bian
Summary: Air classification can separate sprouted wheat flour into three types and improve the gluten quality. The study analyzed the changes in gluten composition, structure, rheological properties, and fermentation characteristics during the air classification process. The results showed that fine wheat flour had the highest content of high-molecular-weight subunits and better rheological properties and fermentation characteristics.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Wei Sun, Wei Zhang, Ying Xu, Pingping Wang, Wangyang Shen
Summary: This study investigated the effects of adding sprouted wheat flour (SF) on the quality of flour and steamed bread. The results showed that the addition of SF improved the nutritional value and sensory quality of the bread. The optimal SF concentration was found to be 4%.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Environmental Sciences
Maria Paula Fabani, Juan Pablo Capossio, Maria Celia Roman, Wenlei Zhu, Rosa Rodriguez, German Mazza
Summary: An artificial neural network (ANN) model was developed to simulate the convective drying process of watermelon rind pomace used in the fabrication of non-traditional flour, outperforming empirical models. Experimentally evaluated solar air heaters (SAH) were found to reduce fossil fuel consumption in drying processes, with promising potential for future applications in combination with electrical convective dryers to reach higher temperatures.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2021)
Article
Food Science & Technology
Xinyi He, Xiao Li, Dongfang Chen, Shirong Huang, Nengguo Tao
Summary: In this study, native oat flour, light-germinated oat flour, and dark-germinated oat flour were used to partially replace wheat flour in bread making. Addition of 10% oat flour resulted in lower specific volume and darker crust and crumb compared to the control. Light treatment during germination significantly affected these three indices. Oat flour increased the hardness and chewiness values of bread crumbs, and germinated oat flour especially increased the bio-accessible polyphenol content and reduced the predicted glycaemic index value of bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Luciano M. Guardianelli, Maria Salinas, Maria C. Puppo
Summary: The study found that a high amount of germinated amaranth flour can decrease the specific volume of bread and lead to a darker crust. While germinated amaranth flour can make the crumb of bread firmer and chewier, it also results in a more aerated structure. Wheat flour can resist the inclusion of 25% germinated amaranth seeds without substantial changes in bread quality.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Food Science & Technology
Johanan Espinosa-Ramirez, Rosa Maria Mariscal-Moreno, Cristina Chuck-Hernandez, Sergio O. Serna-Saldivar, Rosa Selene Espiricueta-Candelaria
Summary: This study evaluated the potential of ayocote bean flour as a partial substitute for wheat flour in breadmaking. The results showed that substituting wheat flour with ayocote bean flour improved the nutritional properties of bread, but low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Muhammad Abdullah, Tabussam Tufail, Muzzamal Hussain, Majid Nadeem, Muhammad Owais, Muhammad Zulkiffal, Muhammad Hammad Tanveer, Entessar Al Jbawi
Summary: Incorporation of sprouted barley flour at an optimum level improves the rheology of the flour blend as well as the nutritional and sensory properties of baked products.
COGENT FOOD & AGRICULTURE
(2022)
Editorial Material
Engineering, Chemical
Dariusz Dziki
Article
Plant Sciences
Alicja Sulek, Grazyna Cacak-Pietrzak, Marcin Rozewicz, Anna Nierobca, Jerzy Grabinski, Marcin Studnicki, Katarzyna Sujka, Dariusz Dziki
Summary: Products derived from wheat grains are an important source of protein in people's daily diet. Genetic factors, habitat conditions, and cultivation techniques all influence the synthesis of protein compounds in wheat grains. This study found that production technology and genotype significantly affect the protein content and amino acid composition of wheat grain, with durum wheat having higher protein content. Increasing production intensity had a positive impact on the total protein content and individual amino acids, with lysine being the limiting amino acid for protein value and being less deficient in grain from intensive cultivation.
Review
Biochemistry & Molecular Biology
Anna Krajewska, Dariusz Dziki
Summary: Adding powdered fruits and fruit byproducts to cookies increases their fiber and mineral content, enhancing their nutraceutical potential with phenolic compounds. However, it poses a challenge to researchers and producers as the type and level of fruit additive can affect the sensory attributes of cookies, impacting consumer acceptability.
Article
Biochemistry & Molecular Biology
Renata Rozylo, Ryszard Amarowicz, Michal Adam Janiak, Marek Domin, Slawomir Gawlowski, Ryszard Kulig, Grzegorz Lysiak, Klaudia Rzad, Arkadiusz Matwijczuk
Summary: Red raspberries, rich in nutrients and phytochemicals, can be used to create supplements. This study investigated the production of micronized raspberry powders and analyzed their molecular characteristics, sugar content, and biological potential. The results showed that micronization broke the intramolecular hydrogen bonds, increasing the content of simple sugars and phenolic compounds. Micronized powders had higher concentrations of ellagic acid derivatives and rutin, and exhibited increased antioxidant activity.
Editorial Material
Biochemistry & Molecular Biology
Renata Rozylo
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
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.
Review
Agronomy
Anna Krajewska, Dariusz Dziki
Summary: Fruit fortification is a promising strategy to improve the nutritional and functional properties of shortbread biscuits. This study analyzed the patterns of incorporating dried and powdered fruit into shortbread biscuits, focusing on changes in physical properties such as geometrical characteristics, weight, color, and texture. The research emphasized the importance of drying and size reduction in obtaining high-quality fruit powders for biscuit fortification. The study also highlighted the significant impact of fruit additives on the weight, geometrical characteristics, color, and hardness of the fortified biscuits.
INTERNATIONAL AGROPHYSICS
(2023)
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
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
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
Monika Wojcik, Dariusz Dziki, Arkadiusz Matwijczuk, Urszula Gawlik-Dziki
Summary: This study assessed the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with walnut flour (WF). The addition of WF increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Moreover, bread with a 15% WF content was highly accepted by consumers.
Article
Chemistry, Applied
Renata Rozylo, Regine Schonlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michal Swieca
Summary: Micronized oat husk and Plantago ovata husk were added to wheat bread as dietary fiber sources. The addition of 20% micronized oat husk improved dough yield but resulted in negative effects on bread crumb color, loaf volume, and texture. In contrast, 5% P. ovata husk improved the springiness and cohesiveness of the crumb due to increased interaction via hydrogen or glycosidic bonds. The bread enriched with 10% micronized oat husk and 5% P. ovata husk had increased fiber content, decreased protein and carbohydrate content, and lower calorific value.