Article
Food Science & Technology
Feng Jia, Hang Wang, Longyuan Zhao, Zhihang Qiao, Yongqing Wang, Rumeng Wang, Jingting Ma, Li Zhang, Ying Liang, Jinshui Wang
Summary: The study found that sweet potato flour has an effect on dough when substituted for wheat flour. After mixing sweet potato flour and wheat flour, the pasting characteristics decrease, the dough becomes harder and less elastic. Sweet potato flour changes the pore structure of the gluten network and causes starch accumulation. It accelerates gluten aggregation, weakens the strength of the gluten network, and is possibly related to the increase in disulfide bonds formed with the gluten.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Viktoria Zettel, Antonio Delgado, Bernd Hitzmann
Summary: Due to its GRAS status and moderate treatment temperatures, NTP has been regarded as a suitable substitute for chemicals in modifying food properties and preserving food quality. Experimental results show that NTP treatment of wheat flour has positive effects on flour properties, dough characteristics, and baking products.
Article
Chemistry, Applied
Xiaolong Wang, Pai Peng, Rudi Appels, Linpei Tian, Xiaoyang Zou
Summary: The differences in Mixolab measurements of dough processing were examined based on flour from wheat lines carrying high molecular weight glutenin subunits 5 + 10 or 2 + 12. Subunits 5 + 10 formed a stable gluten network rich in polymeric proteins, while 2 + 12 flour generated fragile protein aggregates. These differences were attributed to the presence of different bonds and structures within the dough, leading to distinct thermal stability and gelation properties.
Article
Food Science & Technology
Jiwei Kuang, Qi Yang, Junrong Huang, Yungang Cao, Huaying Pu, Wenhui Ma, Cong Min, Youling L. Xiong
Summary: This study investigated the interactions among curdlan, starch, and gluten during the heating process. The results showed that 0.6% curdlan had the most desirable effect on the viscoelasticity and strength of the dough, suggesting its potential in improving the processing characteristics of wheat dough.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Tingting Hong, Yongshuai Ma, Fengfeng Wu, Yamei Jin, Dan Xu, Xueming Xu
Summary: This study aimed to investigate the impact of heat treatment on the molecular structure of starch and protein in wheat flour and to establish a correlation between the changes in molecular structure and the resulting effects on the pasting properties of the flour. Heat treatment increased the pasting viscosity and pasting temperature with the extent of heat-treated time and temperature. The water absorption indexes, swelling power, and gelatinization enthalpy of heat-treated flour were higher than that of untreated flour, while the water solubility indexes were lower. The clustered starch granules and aggregated protein increased the particle size of flour after heat treatment.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Summary: The study found that adding 10% roasted yellow split pea flour to wheat bread dough increased elasticity and resistance to deformation without affecting bread texture. However, adding more than 10% resulted in smaller loaf volume, harder crumb, and faster staling rate in bread products.
Article
Food Science & Technology
Fereshteh Ansari, Tatiana Colombo Pimentel, Hadi Pourjafar, Salam A. Ibrahim, Seid Mahdi Jafari
Summary: The addition of prebiotics to bread is an important way to improve its technology and functional properties. This study investigated the effects of different prebiotics on wheat flour, dough, and bread properties. It was found that resistant starch had the strongest positive effect on dough development and overall bread quality.
Article
Chemistry, Applied
Tingjing Zhang, Erqi Guan, Yuling Yang, Lili Zhang, Yuanxiao Liu, Ke Bian
Summary: The study revealed that locking lipids in wheat flour can not only improve the viscoelasticity of dough and texture of noodles, but also enhance the taste and chewiness of noodles.
Article
Food Science & Technology
Tao Yang, Pei Wang, Qin Zhou, Xiao Wang, Jian Cai, Mei Huang, Dong Jiang
Summary: The study found that during heating of wheat flour, proteins aggregated into insoluble high-molecular-weight protein polymers at temperatures exceeding 70 degrees Celsius, primarily due to disulfide bonds. Hydrophobic interactions were the main noncovalent bonds involved in protein aggregation, and there was a significant transition towards beta-sheet-like structures in the secondary structure during heating.
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
Food Science & Technology
Guy Della Valle, Maude Dufour, Florence Hugon, Hubert Chiron, Luc Saulnier, Kamal Kansou
Summary: This paper reviews common methods for assessing the rheological properties of dough and discusses the relationship between these properties and dough behavior during mixing. The paper also suggests a tentative interpretation of these relationships based on changes in dough structure. Additionally, simple models consistent with the physical understanding of dough behavior are presented as tools for interpreting experimental data and predicting product properties.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Kangyi Zhang, Zhimin Kang, Di Zhao, Mengying He, Fangjian Ning
Summary: The addition of green wheat flour to steamed bread can affect its quality and nutrition, reducing the glycemic index and maintaining overall quality when added in appropriate amounts.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Ranran Li, Chenyang Wang, Yan Wang, Xuan Xie, Wenjie Sui, Rui Liu, Tao Wu, Min Zhang
Summary: The study examined the modification of wheat bran using extrusion and its impact on the structure and rheological properties of wheat flour dough. The extruded bran exhibited improved solubility of dietary fiber and structural porosity, resulting in increased hydration and swelling ability. Incorporating extruded bran into the dough caused water redistribution, leading to the aggregation of bound water to the gluten matrix with reduced mobility. The interaction between bran and gluten, influenced by water sequestering, caused partial dehydration of gluten and the conversion of beta-turn into beta-sheet, which indicated the formation of a more polymerized and stable gluten network. The addition of extruded bran to dough enhanced its stability at lower gluten content, as confirmed by farinographic data, and improved dough elasticity at all gluten contents, as suggested by viscoelastic data. This study provides valuable insights into the modification effect and mechanism of extrusion on cereal brans, and offers guidance for its application as an effective modification technology in the commercial production of cereal bran and its flour products.
Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Karolina Pycia, Leslaw Juszczak
Summary: The aim of this study was to evaluate the effect of adding hazelnut or walnut flour on the rheological properties of flour and wheat dough. The study found that the addition of walnut flour changed the rheological properties of the dough, resulting in decreased water absorption, longer fermentation time, decreased stability, and weakened gluten network formation. Additionally, the addition of nut flour reduced the values of the storage and loss modules of the dough.
Review
Food Science & Technology
Gamze Yazar, Cristina M. Rosell
Summary: Many baked products contain high levels of fat, but strategies have been developed to replace fat due to its association with chronic diseases. This review provides a detailed summary of the functionality of fats in baked products, the rheological behavior of bakery fats, and the effects of different types of fat replacers on product quality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Food Science & Technology
Jinsong Bao, Ken'ichi Ohtsubo, Cristina M. Rosell
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Andrea Aleixandre, Mauro Gisbert, Jorge Sineiro, Ramon Moreira, Cristina M. Rosell
Summary: Seaweed extracts have strong antidiabetic properties, and ultrasound-assisted extraction and resin purification can enhance the inhibitory effects of the extracts on starch digestive enzymes, with better inhibition effect when preincubated with enzymes.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Andrea Aleixandre, Cristina M. M. Rosell
Summary: Phenolic compounds have an impact on the features and hydrolysis of starch-based gels. The effect is partially due to the acidification caused by the addition of phenolics. Different phenolic compounds (benzoic, protocatechuic, vanillic and veratric acid) were found to affect the microstructure, texture, and digestion of corn starch gels. The presence of phenolics reduced the cooking stability and final gel viscosity of the gels due to the acidic pH. However, at a similar pH level, phenolics were retained at a higher amount in the gels, and all phenolic compounds decreased the rate and extent of starch hydrolysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
P. Puerta, E. Carrillo, C. Badia-Olmos, L. Laguna, C. M. Rosell, A. Tarrega
Summary: This study investigated coeliac consumers' expected acceptability and trust in commercial bread packages with different brands and gluten-free claims. The results showed that brand and certification logo affected consumers' response to gluten-free food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, Ramon Moreira
Summary: This paper studied the effect of blending procedures between seaweed flour and corn starch on the interactions between polyphenols and starch. It found that different blending methods resulted in different interactions and enhanced the retention of polyphenols, achieving starchy foods with high bioactivity.
Article
Nutrition & Dietetics
Leticia Montes, Cristina M. Rosell, Ramon Moreira
Summary: This study investigated the effects of different viscosities of hydroxypropyl methylcellulose (HPMC) on corn starch gels. The results showed that the water retention capacity of HPMC varied linearly with the viscosimetric molecular weight. The addition of HPMC delayed the gelatinization temperature of starch and influenced the viscoelasticity of corn starch gels. To achieve similar properties to wheat gels, a relatively low viscosity HPMC should be added.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Fatma Boukid, Cristina M. Rosell
Summary: Despite the wide range of bread options, health-conscious consumers may struggle to make a choice when purchasing bread. This study compared the nutritional composition of gluten-free and gluten-containing white, wholegrain, and multigrain breads sold in Europe. The results showed that there were no significant differences in energy, saturated fatty acids, sugar, fiber, and salt between white and wholegrain gluten-free breads, regardless of the multigrain mention. However, for gluten-containing breads, there were differences in carbohydrates and fiber between white and wholegrain breads, and the nutritional composition varied significantly when considering the presence of multigrain. The mention of wholegrain and multigrain on bread packaging does not necessarily indicate better nutritional quality compared to white bread. Gluten-free breads showed improvements in fiber and reductions in carbohydrates, sugar, and energy, which were comparable to gluten-containing wholegrain breads. Further investigation is needed to increase protein content in gluten-free breads.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2022)
Article
Food Science & Technology
Maria Santamaria, Leticia Montes, Raquel Garzon, Ramon Moreira, Cristina M. M. Rosell
Summary: Starch hydrolysis is an important research topic due to its connection to digestion and glucose release. This study aims to propose rapid and continuous analytical methods for measuring starch gel hydrolysis. The results show that wheat gel has the highest hydrolysis rate, followed by rice and corn gels. The proposed models provide a fast analysis of starch hydrolysis rates for different types of starch.
Review
Agriculture, Multidisciplinary
F. Boukid, G. Sogari, C. M. Rosell
Summary: This research aims to bridge the gap between market trends and scientific research on the status of edible insects in foods, provide a roadmap for future research, and promote product launches. By reviewing scientific documents and analyzing market data, it has been observed that scientific publications and product launches related to edible insect foods have significantly increased since 2015, with Europe being the most prolific region. In the future, innovative solutions are needed to offer insect-based foods with pleasant flavors and textures, while ensuring safety and establishing a clear legislative framework to boost edible insects as a future food commodity.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Review
Chemistry, Applied
Nicola Gasparre, Cristina M. M. Rosell
Summary: Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. This review analyzes the distinctive characteristics of wheat gluten and the technological strategies implemented to mimic its behavior within gluten-free systems.
Article
Chemistry, Applied
Hongfei Liu, Yingquan Zhang, Clyde Don, Bo Zhang
Summary: The physicochemical changes that occur inside wheat kernels during storage are affected by storage temperature. Storing wheat at lower temperatures can accelerate protein aggregation and shorten the time to reach a steady state.
Article
Food Science & Technology
Eva Grau-Fuentes, Maria Ubeda-Manzanaro, Antonio Martinez, Raquel Garzon, Cristina M. Rosell, Dolores Rodrigo
Summary: The antimicrobial potential of grape extract was tested on Bacillus cereus in cooked rice. The study found that the antimicrobial activity of grape extract was influenced by temperature, pH, and concentration. At concentrations greater than or equal to 5 mL/L, the grape extract showed bactericidal effects on Bacillus cereus at all temperatures and pH levels. Increasing incubation temperature and grape extract concentration led to a lower resistance of the microorganism to environmental conditions. The maximum inactivation level was achieved after 24 hours of exposure to a concentration of 10 mL/L grape extract at pH 4.5.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Davide De Angelis, Francesca Vurro, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Carmine Summo, Antonella Pasqualone
Summary: The aim of this study was to develop a gluten-free focaccia flat bread using rice and corn flour fortified with dry-fractionated pea protein concentrate. The flour ratios significantly influenced the physical and sensory properties of the dough and breads. The optimal formulation contained 5 g/100 g of pea protein concentrate, 20 g/100 g of rice flour and corn flour each, resulting in a bread with desirable characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Maria Santamaria, Raquel Garzon, Cristina M. Rosell
Summary: This research investigates the impact of gels viscosity on the enzymatic hydrolysis of different starch gels. Heterogeneous systems were prepared using different starches and hydrocolloids, and their pasting behavior and susceptibility to amylase hydrolysis were recorded. Negative correlations were found between viscosity and enzymatic digestion rate, suggesting that the pasting properties of starch-hydrocolloid systems can predict the digestion rate of gels.
FOOD HYDROCOLLOIDS
(2023)