Article
Food Science & Technology
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codina
Summary: This study analyzed the effects of different levels of germinated lentil flour (LGF) addition in wheat flour on dough rheological behavior, dough microstructure, and bread quality. The results showed that a higher level of LGF addition improved the flow deformability and microstructure of the dough, resulting in an improved quality of the bread. The breads with LGF addition had a darker color, firmer texture, and were well appreciated by consumers.
Article
Food Science & Technology
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Summary: The study evaluated the impact of substituting wheat flour with three different pretreated green pea flour on fresh bread quality. It was found that bread made with conventionally milled and pre-cooked green pea flour showed similar characteristics to the control, while higher addition levels decreased specific volume and increased firmness. Incorporating legume flour delayed staling and increased proteins and fiber in the bread. Pre-heated flour increased starch digestibility. Overall, pre-cooked and soaked under-pressure-steamed green pea flour can be valuable ingredients for making soft and stable bread.
Article
Food Science & Technology
Mia Marchini, Eleonora Carini, Nicolo Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini, Nicoletta Pellegrini
Summary: This study investigated the effects of red lentil flour and its dimensional fractions on dough rheology and bread quality when substituted for wheat flour at different levels. The results showed that a 10% substitution level of wheat flour by lentil flour provided optimal rheological properties, while at higher substitution levels (15-30%), a coarse fraction of lentil flour performed better than unfractionated flour and finer fractions. These findings provide a foundation for developing wheat-lentil bread applications in the future.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mehmet Musa Ozcan
Summary: The oil amounts of breads ranged from 0.13% (control) to 4.90% (with 40% chufa). The enriched breads showed total phenolic and flavonoid contents between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) and 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The bread samples had antioxidant activities ranging from 0.20 (control) to 3.24 mmol/kg (with 20% chufa). The addition of chufa flour led to a decrease in L* values of the breads. The oleic and linoleic acid contents of the oils extracted from the bread samples ranged from 61.88 (control) to 66.64% (with 40% chufa) and 14.84% (with 40% chufa) to 17.55% (control), respectively. Sensory evaluation showed that the best result was obtained with 40% chufa powder, followed by 20% and 10% in decreasing order.
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, Costel Mironeasa, Silvia Mironeasa
Summary: This study examined the impact of substituting wheat flour with different doses of buckwheat flour, based on particle sizes, on composite flour properties, dough rheology, and bread quality. The addition of buckwheat flour at specific doses provided optimal rheological properties in the dough. The composite flour with medium particle size had the highest nutritional value and sensory preference. The results of this research provide important insights for the future development of wheat-buckwheat bread applications.
Article
Food Science & Technology
Veronica Gallo, Annalisa Romano, Beatriz Miralles, Pasquale Ferranti, Paolo Masi, Marta Santos-Hernandez, Isidra Recio
Summary: The study evaluated the impact of enriching bread with different concentrations of lentil flour on its physico-chemical, structural, and nutritional properties. The addition of lentil flour resulted in darker appearance, more compact structure, higher protein and rapidly digestible starch content in the bread samples. Starch and protein digestibility varied during different phases of digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
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.
Review
Food Science & Technology
Yaqin Wang, Ching Jian
Summary: This review discusses the contribution of partially replacing wheat flour with various plant ingredients in bread making to the sustainability of food systems. While non-wheat flours pose techno-functional challenges, advances in processing strategies, particularly fermentation, can improve the sensory and nutritional profiles of composite bread.
NPJ SCIENCE OF FOOD
(2022)
Article
Plant Sciences
Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Muresan, Andruta Elena Muresan, Vlad Muresan, Carmen Rodica Pop, Maria Simona Chis, Simona Maria Man, Miuta Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Visan, Sevastita Muste
Summary: The study showed that adding hemp flour from the Dacia Secuieni and Zenit varieties to bread increased protein, fat, mineral, and fiber content, improving its nutritional properties. Additionally, the texture, mineral content, and fatty acid profile of the bread were also enhanced.
Article
Food Science & Technology
Jinyue Pang, Erqi Guan, Yuling Yang, Mengmeng Li, Ke Bian
Summary: The study found that reducing the particle size of wheat flour increases the damaged starch content and enhances the maximum tensile resistance of dough. The extensibility of dough reaches its maximum in samples with medium particle diameter (78 and 66 μm). Additionally, finer flour granulation can strengthen the gluten network.
FOOD SCIENCE & NUTRITION
(2021)
Article
Chemistry, Applied
Eloise Lancelot, Joran Fontaine, Joelle Grua-Priol, Alain Le-Bail
Summary: The study found that storing wheat flour at low temperature can preserve its initial quality, while storage at ambient temperature leads to significant changes in important parameters and baking performances. Therefore, it is recommended in practice to store in a sealed container at low temperature.
Article
Chemistry, Multidisciplinary
Gabriela Ziec, Halina Gambus, Marcin Lukasiewicz, Florian Gambus
Summary: The study found that adding teff flour or chia seeds significantly influenced the quality characteristics of bread, including protein, fat, ash, and dietary fiber content. In sensory evaluation, all bread samples were of the best quality, suggesting that these fortifying raw materials can be considered wholesome ingredients in bakery production.
APPLIED SCIENCES-BASEL
(2021)
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
Claudia Hernandez-Aguilar, Mariana Palma-Tenango, Ruben San Miguel-Chavez, Arturo Dominguez-Pacheco, Marcos Soto-Hernandez, Maria del Carmen Valderrama Bravo, Rumen Ivanov, Jose Ordonez-Miranda
Summary: The study shows that UV-C radiation can alter the content of phenolic compounds in breads added with turmeric, with significant differences observed based on exposure time and turmeric concentration. Degradation of phenolic acids was seen at 30 and 60 seconds of radiation, while the highest concentrations of phenolic acids were found in breads added with 10% turmeric under 15-second radiation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Physics, Applied
A. Dominguez-Pacheco, C. Hernandez-Aguilar, A. Cruz-Orea
Summary: Non-destructive techniques, such as photothermal techniques, can be used to characterize non-homogeneous materials with different components and thermophysical properties. In this study, the thermal imaging of six different creole corn varieties was obtained using photoacoustic microscopy (PAM), and the colorimetric parameters and statistical analysis were performed.
JOURNAL OF APPLIED PHYSICS
(2022)
Review
Plant Sciences
Mireya Sotelo-Barrera, Marcela Cilia-Garcia, Mario Luna-Cavazos, Jose Luis Diaz-Nunez, Angelica Romero-Manzanares, Ramon Marcos Soto-Hernandez, Israel Castillo-Juarez
Summary: Amphipterygium adstringens, an endemic tree to Mexico, has medicinal properties that help counteract diseases such as cancer, gastric ulcers, and microbial infections. However, overharvesting has led to a decline in its natural populations, highlighting the need for further research on its rational use and protection.
Review
Chemistry, Medicinal
Eugenia Elisa Delgado-Tiburcio, Jorge Cadena-Iniguez, Edelmiro Santiago-Osorio, Lucero del Mar Ruiz-Posadas, Israel Castillo-Juarez, Itzen Aguiniga-Sanchez, Marcos Soto-Hernandez
Summary: Cucurbitacins are secondary metabolites isolated from the Cucurbitaceae family, known for their analgesic, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review summarizes recent pharmacokinetic studies on cucurbitacins, including their absorption, metabolism, distribution, and elimination processes, as well as the molecular mechanisms and anticancer capacity of these compounds.
Article
Chemistry, Analytical
Jorge Cadena-Iniguez, Itzen Aguiniga-Sanchez, Maria Teresa Uriostegui-Arias, Edelmiro Santiago-Osorio, Lucero del Mar Ruiz-Posadas, Marcos Soto-Hernandez
Summary: Sechium edule exhibits wide biological diversity and its hybrids and varieties have been used for food and traditional medicine. This research focuses on the antiproliferative activity of a specific genotype of Sechium edule var. amarus silvestrys on MCF7 breast cancer cells. The study found significant inhibitory activity in specific extracts, with certain active metabolites displaying even higher activity than the total extract.
Article
Agronomy
Claudia Hernandez-Aguilar, Arturo Dominguez-Pacheco, Elisa Dominguez-Hernandez, Rumen Ivanov Tsonchev, Maria Del Carmen Valderrama-Bravo, Margarita Lizeth Alvarado-Noguez
Summary: The aim of this study was to assess the effects of UV-C light on lentil and its conditioning with Spirulina. The main findings showed that lentil brightness displayed a slight variation compared to control and irradiated samples. Total flavonoids tended to increase at 10 minutes of UV-C exposure. Conditioning with UV-C and immersion in Spirulina water generated significant differences in the seedlings. UV-C radiation led to morphological changes in the lentils, damaging the protective layer and causing damage to cell walls and protein bodies.
INTERNATIONAL AGROPHYSICS
(2023)
Article
Plant Sciences
Yeimy C. Ramirez-Rodas, Ma de Lourdes Arevalo-Galarza, Jorge Cadena-Iniguez, Ramon M. Soto-Hernandez, Cecilia B. Pena-Valdivia, Jose A. Guerrero-Analco
Summary: This study reports on the changes in the development of the chayote fruit and seed before and after harvest, as well as the effects of growth regulators on seed germination. The results show that the chayote fruit reaches horticultural maturity at 21 days after pollination, and that measures should be taken before 10 days after harvest to prolong the shelf life of the fruit.
Article
Chemistry, Medicinal
Ignacio Dario Flores-Sanchez, Manuel Sandoval-Villa, Ramon Marcos Soto-Hernandez
Summary: This study evaluated the effects of electrical conductivity (EC) and pruning on the metabolite content of two forms of J. procumbens. It was found that EC and pruning management had different effects on the metabolite contents of each form, with EC exerting a stronger influence. The specific management of EC and pruning is required for each form.
NATURAL PRODUCT COMMUNICATIONS
(2023)
Article
Chemistry, Physical
Margarita L. Alvarado-Noguez, Ana E. Matias-Reyes, Mario Perez-Gonzalez, Sergio A. Tomas, Claudia Hernandez-Aguilar, Flavio A. Dominguez-Pacheco, Jesus A. Arenas-Alatorre, Alfredo Cruz-Orea, Mauricio D. Carbajal-Tinoco, Jairo Galot-Linaldi, Elizabet Estrada-Muniz, Libia Vega-Loyo, Jaime Santoyo-Salazar
Summary: In this study, Curcuma longa L. extract was used to synthesize and directly coat magnetite (Fe3O4) nanoparticles with a size of around 12 nm. The nanoparticles were then modified with a surface layer of polyphenol groups to enhance their bio-applications.
Article
Plant Sciences
Dario De La Cruz-Ricardez, Luz Del C. Lagunes-Espinoza, Carlos F. Ortiz-Garcia, Edith Hernandez-Nataren, Ramon M. Soto-Hernandez, Rocio G. Acosta-Pech
Summary: Shading has a positive effect on the phenology and yield of wild Capsicum species, but reduces the concentrations of phenols, flavonoids, proanthocyanidins, and carotenoids in fruits.
BOTANICAL SCIENCES
(2023)
Article
Plant Sciences
Dario De la Cruz-Ricardez, Luz Del C. Lagunes-Espinoza, Carlos F. Ortiz-Garcia, Edith Hernandez-Nataren, Ramon M. Soto-Hernandez, Rocio G. Acosta-Pech
Summary: Shading has positive effects on the phenology and fruit yield of wild Capsicum species, but it decreases the concentration of phenols, flavonoids, proanthocyanidins, and carotenoids in the fruits.
BOTANICAL SCIENCES
(2023)