Article
Chemistry, Applied
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Summary: The study found that fortification with 15% and 20% roasted chickpea flour significantly increased dough viscosity and elasticity, resulting in breads with harder texture and lower specific volume. Bread with 20% chickpea flour showed increased protein beta-sheets and dehydration of gluten during storage, while 10% substitution had minimal impact on dough and bread quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Gokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, Carola Cappa
Summary: The enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used.
Article
Food Science & Technology
Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. E. R. Ferreira, Lillian Barros, Manuel Gomez
Summary: The study suggests using a mix of chickpea flour and chestnut flour in cookies to improve their acceptability, properties, and nutritional value. The presence of chestnut flour in the mix enhances the rheological properties of the dough and cookie dimensions, while also improving the nutritional quality of the cookies.
Article
Food Science & Technology
Chrysanthi Gounaridou, Chrysanthi Nouska, Magdalini Hatzikamari, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Summary: The impact of drying of rice-chickpea flour sourdough (SD) made by a fermented chickpea extract (FCE) starter on rice flour-corn starch gluten-free (GF) batter and bread properties were explored. It was found that increasing water level and inclusion of dehydrated sourdough preparation resulted in decreased firmness, consistency, cohesiveness, and viscosity index of the batters. The lyophilized and liquid sourdough-containing breads exhibited the best quality attributes. Overall rating: 7/10.
Article
Food Science & Technology
Huseyin Boz
Summary: The study showed that the quality of maize starch cake can be improved by adding rice and chickpea flours, resulting in changes in hardness, color, elasticity, and sensory properties. Sensory evaluation revealed that formulations containing 15% rice and 15% chickpea flours were identified as the best cake formulations.
Article
Food Science & Technology
Graziele Grossi Bovi Karatay, Ana Paula Rebellato, Caroline Joy Steel, Miriam Dupas Hubinger
Summary: The study shows that chickpea aquafaba-based emulsions have the potential to replace palm oil in pound cake recipes, reducing total and saturated fat content while maintaining slightly higher specific volume in cakes. Sensory evaluation revealed no significant difference in attributes between cakes with the emulsions and those with palm oil, indicating promising results for the use of chickpea aquafaba in baking applications.
Article
Engineering, Chemical
Juliette Palier, Alain Le-Bail, Catherine Loisel, Patricia Le-Bail
Summary: This study found that mixing cake batter without baking powder under pressure of 0.3 and 0.5 bar of CO2 yielded the best results, with a specific volume of 2.5 mL/g which was 89% of the specific volume of control cake with baking powders. The improvement was mainly attributed to the solubilization of CO2 in the liquid phase of the batter.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Lukasz Lopusiewicz, Przemyslaw Lukasz Kowalczewski, Hanna Maria Baranowska, Lukasz Masewicz, Ryszard Amarowicz, Urszula Krupa-Kozak
Summary: This study tested the potential of flaxseed oil cake extract (FOCE) to reduce staling and extend microbial stability in gluten-free bread (GFB). Results showed that moderate levels of FOCE enriched the bread with valuable lignan while maintaining its quality. However, higher levels of FOCE shortened the shelf life of the bread.
Article
Biochemistry & Molecular Biology
Jaroslaw Korus, Rafal Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Leslaw Juszczak
Summary: The study found that starch modified by OSA can alter the rheological properties of gluten-free dough and the volume and texture of resulting bread, beneficial for delaying bread staleness.
Article
Food Science & Technology
Angeliki S. Mygdalia, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis, Athina Lazaridou
Summary: The use of sourdough based on fermented chickpea extract as a leavening and anti-staling agent improves the quality and extends the shelf life of gluten-free breads. The inclusion of sourdough in the bread batter increases the specific volume, resulting in a finer porous crumb and a lower crust moisture content. Moreover, the staling rate is slower and the enzymatic starch digestibility is lower in breads with sourdough.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Margherita Amenta, Maria Allegra, Ilaria Proetto, Martina Papa, Rosa Palmeri, Aldo Todaro, Alfio Spina
Summary: In this study, the effects of different preparation and drying methods on artichoke flour were evaluated, showing significant differences between methods and samples. The increase in polyphenol content and antioxidant activity with the increase in polyphenols, as well as the difference in color of the flours, were observed. The breads made from these flours exhibited good characteristics and stability during storage.
Article
Food Science & Technology
Rosa Maria Mariscal-Moreno, Juan de Dios Figueroa-Cardenas, David Santiago-Ramos, Karina Aguilar Arteaga, Veronica Flores Casamayor, Alexandra Rincon-Aguirre
Summary: The study investigated the effects of alkaline cooking on the chemical, thermal, and structural properties of chickpeas, with varying lime concentrations. Results showed a decrease in protein and fat, while ash and mineral content increased with cooking process. Beta-sheet dismissing structure led to increased protein digestibility, and the steeping time was found to be crucial in nixtamalisation process.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Burcu Guldiken, Adam Franczyk, Lindsey Boyd, Ning Wang, Kristin Choo, Elaine Sopiwnyk, James House, Jitendra Paliwal, Michael Nickerson
Summary: This research investigates the effect of different milling processes on the quality parameters of pulse products. The study finds that the type of mill used affects various characteristics of the flour, including particle size, starch and protein content, oil absorption capacity, foam stability, and pasting viscosity. The findings also demonstrate variations in protein digestibility and resistant starch content among different pulse flours.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Burcu Guldiken, Dellaney Konieczny, A. Franczyk, Victoria Satiro, Mark Pickard, Ning Wang, James House, Michael T. Nickerson
Summary: The study found that the impact of infrared heating on pulse seeds is influenced by various factors such as surface temperature, moisture content, and seed composition. Infrared heating can improve the protein quality and starch digestibility of flours, but may have adverse effects on solubility, oil emulsification, and foaming ability of the flours. Additionally, high surface temperature has a significant impact on the starch structure in pulse flours.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Charlotte Dorothea Stemler, Katharina Anne Scherf
Summary: This study analyzed the effects of seven baking lipases on three different cake formulations and found that the improvement in product quality depended on the specific lipase used and the cake formulation. The lipases had a greater impact than the traditional emulsifier, especially in formulations without intrinsic emulsifiers. The extent of improvement varied among the different lipases, indicating the importance of their reactivity patterns and interactions with macromolecules. Further research is needed to understand the mechanistic background of baking quality improvement in cakes.
Article
Food Science & Technology
Priscila Guerra-Oliveira, Mayara Belorio, Manuel Gomez
Summary: This study analyzed the use of bread flour of different particle sizes in sponge cakes and layer cakes, and evaluated the properties of batter and cakes. The study found that the addition of bread flour changed the microstructure of the batter, while the specific volume of sponge cakes decreased and the hardness increased.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
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)
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
Nicola Gasparre, Raquel Garzon, Maria Santamaria, Cristina M. Rosell
Summary: A new device called Rapid Force Analyzer was tested to establish a fast method for assessing the changes in a starchy matrix caused by processing aids in bakery products. The results showed that different enzymes, hydrocolloids, and emulsifiers had varying effects on the force of the starchy matrix, with emulsifiers leading to a decrease in force.
JOURNAL OF CEREAL SCIENCE
(2022)
Editorial Material
Food Science & Technology
Ken'ichi Ohtsubo, Carla Moita Brites, Cristina M. Rosell
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
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
Irma Caro, Sara Portales, Manuel Gomez
Summary: Bread is a highly wasted product, and its reuse must consider the presence of microorganisms. This study compared the microbial load of crumb and crust from four types of bread sold in different establishments. Various bacteria, molds, and yeasts were identified, with small stores having a higher bacterial presence than supermarkets. Although the microbial loads of discarded bread were similar to cereal flours, good practices are necessary to reduce health risks associated with products made from discarded bread.
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
Food Science & Technology
Raquel Bugarin, Manuel Gomez
Summary: This study analyzed the influence of normal or shear-activated citrus fiber in two gluten-free bread formulations. Citrus fiber enhances bread hydration and breadcrumb size due to its high water retention capacity. However, it has negative effects on formulations based on starches and rice flour, while it improves bread quality in formulations based on starches (corn and tapioca).
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)
Article
Food Science & Technology
Angela Bravo-Nunez, Matt Golding, Manuel Gomez, Lara Matia-Merino
Summary: This study aimed to evaluate the emulsification properties of garlic water-soluble compounds (GWSC) through heat treatment and pH adjustments. The results showed that the effects of heating and acidifying on oil droplet size were different at low and high GWSC concentrations. Additionally, removal of protein and saponin from the extract increased emulsion droplet size.
Article
Biochemistry & Molecular Biology
Maria Santamaria, Leticia Montes, Raquel Garzon, Ramon Moreira, Cristina M. Rosell
Summary: Starch gel viscosity affects its hydrolysis, with corn gel showing the highest viscosity and slowing down the enzymatic starch hydrolysis. Gels with constant viscosity exhibit comparable hydrolysis kinetics.
