Article
Food Science & Technology
Tanja Lux (nee Bantleon), Martha Kardell, Frederike Reimold, Adam Erdoes, Eckhard Floeter
Summary: This study investigated the effects of hydrothermal treatment on puffed and raw amaranth flour suspensions. The results showed that hydrothermal treatment significantly increased water absorption and viscosity in the suspensions. Moreover, puffed amaranth flour exhibited better water binding and viscosity properties.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Jelena Tomic, Tamara Dapcevic-Hadnade, Dubravka Skrobot, Nikola Maravic, Nikola Popovic, Dus an Stevanovic, Miroslav Hadnadev
Summary: This study evaluates the changes during fermentation of modern and ancient wheat sourdoughs and their suitability as leavening agents in breadmaking. The sourdoughs were characterized for various parameters and their effects on the properties of refined wheat flour bread were investigated. The results show that the different sourdoughs significantly differed in rheological properties and breadmaking quality, with ancient wheat sourdoughs showing greater potential compared to modern wheat.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Ionica Cotovanu, Silvia Mironeasa
Summary: This study successfully modeled the effects of particle size and addition level of amaranth flour on dough and bread quality using predictive models, and determined the optimal addition level for each particle size through formulation optimization. The results can help manufacturers develop bread products with desired particle size and optimal features.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Ionica Cotovanu, Silvia Mironeasa
Summary: The study showed that changing the particle size and addition amount of amaranth flour can affect the composition, dough properties, and bread quality of composite flour, with small particle sizes helping to improve hydration capacity and increase protein and fat content. The tenacity and hardness of dough increase with the addition of amaranth flour, but the volume, porosity, and elasticity of bread decrease.
Article
Food Science & Technology
Ionica Cotovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Summary: This research evaluates the baking characteristics and nutritional properties of bread made with different particle sizes of amaranth flour mixed with wheat flour. The findings show that the optimal composite flour improves the physical, textural, and nutritional qualities of the bread. The sensory evaluation also reveals that bread with medium particle size has higher acceptability and increased nutritional content.
Article
Food Science & Technology
Filiz Yangilar
Summary: This study evaluated the feasibility of fortifying Pepino marmalade with erythritol and amaranth flour in yogurt, and found that it increased the nutritional value and storability of the yogurt. Adding Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and water holding capacity, and improved the scavenging activity of the yogurt samples against free radicals.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Dorota Litwinek, Jakub Boreczek, Halina Gambus, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk
Summary: Starter cultures composed of lactic acid bacteria (LAB) were developed for wholemeal rye bread production. The use of these cultures resulted in better quality bread compared to commercial culture. The addition of yeast during fermentation improved the organoleptic properties of the bread and increased its volume and moisture. Fermentation also improved the bioavailability of minerals.
Article
Food Science & Technology
Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte, Agnese Miro
Summary: This study evaluated the characteristics of Lactic Acid Bacteria strains isolated from mature sourdoughs and tested their fermentation ability in bread production. The study found that bread made with specific microbial combinations had a more complex aroma profile, and wet granulation ensured optimal microbial viability.
Article
Multidisciplinary Sciences
Erin A. Mckenney, Lauren M. Nichols, Samuel Alvarado, Shannon Hardy, Kristen Kemp, Rachael Polmanteer, April Shoemaker, Robert R. Dunn
Summary: The study analyzed the bacterial community structure and performance during the microbial fermentation of sourdough bread. It identified six distinct stages of succession and found correlations between bacterial taxa and bread quality factors such as pH, rise, and aroma. The study highlighted predictable patterns of bacterial constraints and dynamics in sourdough fermentation, regardless of flour type. The research has important implications for understanding the relationship between community structure and starter performance, and for guiding bakers in selecting specific sourdough starter and bread characteristics.
Article
Food Science & Technology
Nayereh Karimi, Fariba Zeynali, Mahmoud Rezazad Bari, Mehdi Nikoo, Forogh Mohtarami, Mahdi Kadivar
Summary: The study shows that ASPH can significantly improve the fermentation of sourdough and the quality of bread, increasing the volume and total titratable acidity of bread, while reducing the hardness and chewiness of the bread.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Patricia Vazquez-Villegas, Esther Perez-Carrillo, Cesar Picazo Garcia, Mayra Cruz Camacho
Summary: The study found that incorporating popped amaranth flour in hot-press tortillas has several positive effects, such as increasing soluble dietary fiber and protein content, improving protein digestibility, reducing crude fat content, as well as enhancing texture and color.
CYTA-JOURNAL OF FOOD
(2021)
Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla F. F. Amaral, Tatiana Felix Ferreira, Priscilla Finotelli
Summary: Sourdough production is an ancient biotechnological process used to enhance bread flavor, texture, and shelf life. Drying techniques, such as freeze-drying and spray-drying, show potential in maintaining the fermentative capacity of sourdough starter and enabling industrial-scale production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Bogdan Pacularu-Burada, Alina-Mihaela Ceoromila Cantaragiu, Mihaela Aida Vasile, Gabriela-Elena Bahrim
Summary: This study aimed to select the best water and milk kefir grains as starter cultures for gluten-free sourdough production. The addition of freeze-dried WKG2 as a starter culture and okara in the fermentation substrate improved the concentration of organic acids and bioactive compounds in the sourdough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Federica Cardinali, Cristiana Garofalo, Anna Reale, Floriana Boscaino, Andrea Osimani, Vesna Milanovic, Manuela Taccari, Lucia Aquilanti
Summary: The aim of this study was to develop a liquid sourdough from stone-ground soft wheat flour for breadmaking. The sourdoughs were analyzed for LAB counts, pH, TTA, and LAB biodiversity. The chemical and rheological properties of the flour were investigated. The study found that the type of sourdough fermentation significantly influenced the features of the final bread products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Roland Kerpes, Fritz Goeller, Hubert Kollmannsberger, Thomas Becker
Summary: Gluten-free beer is produced by adding an enzyme-enriched malt extract to gluten-containing barley malt wort for patients with celiac disease. The treatment reduces certain compounds and affects foam, amino nitrogen, aging stability, and color in the beer. Analysis of aging components suggests an increase in heating compounds and aging indicators. The presence of long-chain free fatty acids negatively correlates with esters, and increasing their concentration may enhance the aroma of gluten-free beer.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ahmed Raouf Fahmy, Mario Jekle, Thomas Becker
Summary: 3-dimensional printing is a novel processing method that can be used for designing and manipulating food textures. This study focused on the deformation behavior of 3D printed closed-cell starch-based foams and controlled the foam's deformation behavior by adjusting the distribution of bubbles. The results showed that stress relaxation depends solely on cell wall properties, while different stress-strain regimes rely on bubble size and distribution. Precisely controlling the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Biochemical Research Methods
Marco Eigenfeld, Leonie Wittmann, Roland Kerpes, Sebastian Schwaminger, Thomas Becker
Summary: For industrial processes, it is crucial to have a fast, precise, and reliable method for determining the physiological state, particularly viability, of yeast cells. This study examined the impact of magnetic nanoparticles (MNPs) on yeast cell viability and the assay itself, testing two types of yeast cells. The results showed that traditional colorimetric staining was only reliable for cells with good viability, while fluorescence microscopy and flow cytometry-based assays demonstrated high precision and reliability in determining viability, even in the presence of MNPs. Moreover, the study revealed a non-linear relationship between membrane fluidity and yeast cell viability. The use of CFDA and membrane fluidity provided accurate results for both yeast types, allowing for efficient viability determination in experiments involving yeast cell manipulation or separation using MNPs.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Biochemical Research Methods
Marco Eigenfeld, Leonie Wittmann, Roland Kerpes, Sebastian P. P. Schwaminger, Thomas Becker
Summary: Despite the wide use of yeast in various industries, the impact of viability and age distribution on cultivation performance is not fully understood. In this study, a magnetic batch separation method was used to isolate daughter and mother cells from a heterogeneous culture, revealing that low viability cultures with high daughter cell content perform similarly to high viability cultures with low daughter cell content. The separated daughter cells showed higher growth rates than mother cells in both aerobic and anaerobic conditions. These findings highlight the importance of viability and age in yeast cultivation and lay the foundation for improving yeast-based processes.
BIOTECHNOLOGY JOURNAL
(2023)
Article
Food Science & Technology
Marina Brettraeger, Sophie Scheibenzuber, Stefan Asam, Michael Rychlik, Martina Gastl, Thomas Becker
Summary: Brewing experiments were conducted to assess the impact of black-colored grain on Alternaria mycotoxin concentrations throughout the brewing process. The concentrations of 13 different Alternaria mycotoxins were analyzed in each step using liquid chromatography-tandem mass spectrometry, and the toxin concentrations were balanced over the entire process. The results showed that TeA was the only toxin to migrate into the final beer, while other toxins were mainly found in the spent grains. This study suggests that optical sorting of malt batches can be a useful tool for preventing elevated mycotoxin concentrations in the malting and brewing industry.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Martin Philipp Heckl, Miriam Korber, Mario Jekle, Thomas Becker
Summary: For the quality control of starch-based food for 3D food printing, it is important to understand the rheological behavior of the inks during and after printing and their influence on printing accuracy. Mechanical forces during printing strongly affect the pseudoplastic networks of the food inks. By using different hydrocolloids to stabilize the inks, the deformation and relaxation behavior of the materials were investigated, revealing a positive correlation between network strength and printing stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Thermodynamics
Seyedalborz Manavi, Thomas Becker, Ehsan Fattahi
Summary: Using deep-learning techniques to solve partial differential equations (PDEs) allows for the development of surrogate models without the need for labeled data from the interior of the domain other than the boundary and initial conditions. A new solution approach incorporating a physics-informed neural network (PINN) is proposed, which enforces boundary conditions (BCs) with hard constraints. The proposed approach outperforms existing PINN models in terms of convergence speed and accuracy, especially for higher dimensions, as demonstrated through comparisons with conventional numerical methods and analytical results in 1D, 2D, and 3D conduction heat transfer problems.
INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER
(2023)
Article
Polymer Science
Ioanna N. Besiri, Thomas B. Goudoulas, Ehsan Fattahi, Thomas Becker
Summary: A customized parallel-plate rheometric setup was used for an in situ investigation on how the initial distribution of CaCl2 to alginate through micro-holes affects the gelation process. Increasing the number of suppliers (2-12) resulted in stiffer gels at the same probing time. The oscillation and different local distribution of cations into the biopolymer solution affected the development of the gel front, which was rheologically investigated through the temporal evaluation of complex modulus, G*. The alternative configurations of the same number of micro-holes also contributed significantly to this aspect. Additionally, a two-kernel equation was introduced to predict the alginate-Ca2+ gelation kinetics.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Engineering, Biomedical
Deepika Malhotra, Ehsan Fattahi, Natalie Germann, Tatiana Flisikowska, Angelika Schnieke, Thomas Becker
Summary: This study presents a method to fabricate skin substitutes using a bacterial polysaccharide called gellan gum. Gelation was induced by a culture medium, resulting in hydrogels. The mechanical properties of the hydrogels were studied, and it was found that they had similar properties to native human skin. The hydrogels also demonstrated compatibility with cell growth and showed improved barrier function compared to other hydrogels and 3D skin models.
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A
(2023)
Article
Food Science & Technology
Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Rita Laukemper, Alexander Henrich, Thomas Becker, Mario Jekle
Summary: Undesired dough adhesion is a challenge in baked goods production. This study introduces a new multi-scale approach to compare dough adhesion phenomena using laboratory, pilot scale, and human sensory assessment methods. The dough's adhesive material properties were investigated using different analysis techniques, and the sample with bacterial xylanase showed the highest adhesion values. Human sensory assessment showed a strong correlation with pilot scale measurements and was better suited for predicting machinability.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Chemistry, Analytical
Manuel Siegl, Manuel Kaempf, Dominik Geier, Bjoern Andreessen, Sebastian Max, Michael Zavrel, Thomas Becker
Summary: In this study, a new generalized adaptation algorithm for soft sensors is developed to provide phase-dependent recalibration of soft sensors based on multiway principal component analysis, a similarity analysis, and robust, generalist phase detection in multiphase bioprocesses. The new soft sensor concept demonstrated high prediction performance for biomass and protein prediction in different media and phases of P. pastoris and B. subtilis processes.
Article
Polymer Science
Thomas B. Goudoulas, Anna Didonaki, Sharadwata Pan, Ehsan Fattahi, Thomas Becker
Summary: Hydrogels are versatile and widely used materials in various fields. Alginate and gelatin hydrogels are among the most common ones. The gelation mechanisms of alginate-Ca++ and gelatin are different. In this study, we prepared alginate-Ca++ hydrogels using individual layer gelation and analyzed their rheological behavior. We compared the results with gelatin-alginate hydrogels prepared ex situ. The strain-sweep patterns were similar, but the critical strain points were different, indicating differences in the microstructure at a molecular level.
Article
Biotechnology & Applied Microbiology
Alexander Beugholt, Dominik Ulrich Geier, Thomas Becker
Summary: Various yeast applications in the food and beverage industry require high-yield and consistent yeast propagation, which is influenced by effective aeration. This study investigated the impact of airflow, pulse time, and oxygen concentration on yeast propagation. By using oxygen-enriched air generated with membrane filters, the frequency of pulsed aeration was reduced, resulting in increased cell counts and no negative effects on cell vitality. Thus, oxygen-enriched air can optimize propagation aeration and hinder foam formation.
FRONTIERS IN CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Rolando Cesar Moreno Ravelo, Jens Dieter Masch, Martina Gastl, Thomas Becker
Summary: This study investigated the role of weight average molar mass and size of different substances in non-alcoholic beers and their relation to sensory perception. The results suggest that high molar mass polysaccharides and protein-polyphenol complexes are associated with the balanced sensory characteristics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Raphael Prado, Martina Gastl, Thomas Becker
Summary: Specialty malt beers are brewed to provide unique flavor and color, which are influenced by the chemical compositions of special malts. Brewing trials showed that kilned specialty malts have an impact on the properties of wort and beer. The study found that the boiling process led to significant losses of KSM odorant markers, and that Maillard aldehydes derived from KSM played a major role in the sensory profile of the beers. The research also suggested that the brewing process has a high influence on the formation of KSM odorants and the aroma composition of the final beer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)