Article
Food Science & Technology
Ottavia Parenti, Bruno Zanoni, Maria Rosaria Giuffre, Lorenzo Guerrini
Summary: This study investigated the effect of kneading speed, dough water amount and kneading time on the specific mechanical energy of unrefined wheat flour dough and the quality of unrefined wheat flour bread. Kneading speed was found to be a critical factor to optimize the kneading operation, with advantageous operating conditions extrapolated to minimize time and energy consumption. High speed, short time, and high dough water content were suggested for kneading optimization of unrefined wheat flour.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Huihuang Xu, Min Wu, Nan Shang, Wenguang Wei, Fei Gao
Summary: This study investigated the effect of substituting wheat flour with edible chrysanthemum powder on the structural and baking performance of bread dough. The inclusion of chrysanthemum powder enhanced the viscoelastic behavior of the dough, resulting in a decrease in specific volume and softness of bread. However, formulations with 3% and 6% chrysanthemum powder not only improved the rheological and structural properties of the dough, but also enriched the aroma profile of the bread. Sensory evaluators rated bread enriched with 6% chrysanthemum powder highest in appearance, texture, and overall acceptability.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
David Grenier, Corinne Rondeau-Mouro, Kossigan Bernard Dedey, Marie-Helene Morel, Tiphaine Lucas
Summary: This literature review explores the evolution of starch, proteins, and the aqueous phase in dough during baking to understand the opening of gas cells. While previous research focused on the role of proteins, especially gluten, a potential role of a liquid lamella has been more recently proposed. The review suggests that the described multiple actions of starch may provide an explanation for its role in gas cell stabilization/destabilization. The authors present and discuss four potential scenarios related to gluten properties and starch behavior during baking, highlighting their impact on gas cell wall rupture.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Yuanyuan Liu, Qian Zhang, Yuhan Wang, Pingkang Xu, Luya Wang, Lei Liu, Yu Rao
Summary: The addition of Platycodon grandiflorus root flour to bread formulation improved the baking performance and antioxidant capacity of bread. Lower levels of addition had positive effects on bread texture and flavor, while higher levels led to undesirable qualities. The phenolic content and antioxidant capacity of bread significantly increased with the addition of PGR flour.
Article
Food Science & Technology
Juan Sun, Waleed AL-Ansi, Fan Zhu, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
Summary: A new kneading method incorporating bran after mixing refined flour with water was proposed to improve the quality of whole wheat dough and bread. LF-NMR results showed an increase in bound water proportion by 0.98% and a decrease in immobilized water proportion by 1.06% with the new kneading process. Furthermore, the dough's dynamic rheological properties significantly increased, as indicated by increased G' and G''. The new kneading method also led to a decrease in sulfur-hydrogen (SH) bonds content by 39.41% and an increase in disulfide (SS) bonds content by 16.95%. Additionally, the bread demonstrated significant improvements in specific volume and texture properties, such as hardness, springiness, cohesiveness, chewiness, and resilience. The new kneading method enhances gluten-water interaction and improves the gluten network, resulting in better quality of whole wheat dough and bread.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Wei Cao, Katherine Petker, Reihaneh Abdi, Iris J. Joye
Summary: The effect of sprouted wheat wholemeal (SWW) on bread characteristics was investigated by comparing the baking performance of SWW and commercial white bread wheat flour (BWF) blends. The inclusion of SWW increased the monosaccharide and reducing sugar concentrations, amylase and proteolytic activity in the dough liquor (DL). The interfacial rheological properties of DL were also changed, reflecting changes in the DL arabinoxylan and protein content.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang, Lingli Deng
Summary: Mealworm powder was added to high-gluten dough to study its effects on the dough properties and bread quality. The addition of mealworm powder decreased water absorption, dough development time, and dough stability time, resulting in a weaker gluten network. The dough with 5% and 10% mealworm powder showed increased extensibility and stretch ratio, leading to improved elasticity and flexibility of the bread. However, the bread quality significantly decreased when the substitution level reached 15% and 20% mealworm powder.
Article
Food Science & Technology
Jitka Laurent, Nore Struyf, An Bautil, Albina Bakeeva, Mikolaj Chmielarz, Marika Lyly, Beatriz Herrera-Malaver, Volkmar Passoth, Kevin J. Verstrepen, Christophe M. Courtin
Summary: A diet low in FODMAPs can help reduce symptoms in patients with irritable bowel syndrome, but avoiding cereal grain products may lead to nutritional deficiencies. Developing low-FODMAP, high-fiber cereal grain products using K. marxianus in bread production can effectively reduce fructan levels and maintain fructan and fructose levels below the threshold for low-FODMAP products.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Andressa Cunha Lemos, Veronica Simoes de Borba, Janaina Fernandes de Medeiros Burkert, Priscila Tessmer Scaglioni, Eliana Badiale-Furlong
Summary: This study used a factorial design to find the best combination of fermentation and baking time in white bread to reduce acrylamide and HMF formation. The results showed that reducing fermentation time and increasing baking time resulted in a significant reduction in contaminants. Color parameters were good indicators of acrylamide and HMF formation.
Article
Biochemistry & Molecular Biology
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Alicja Sulek, Stanislaw Kalisz, Katarzyna Sujka
Summary: The study found that dried and crushed dandelion roots can be used as an additive to wheat bread, impacting dough and bread properties, and increasing antioxidant activity. However, it is important to note that the level of this additive should not exceed a certain amount to avoid affecting the taste.
Article
Food Science & Technology
Liting Liang, Weining Huang, Jianxian Zheng, Yongqing Zeng, Jing Huang, Binle Zhang, Liyuan Zhou, Ning Li, Tiecheng Gao, Ruijun Guo, Jacob Ojobi Omedi
Summary: This study investigated the effect of incorporating kiwifruit substrate fermented by high beta-glucosidase producing lactic acid bacteria on the physicochemical and rheo-fermentation properties of wheat dough. The results showed that the incorporation of fermented substrate increased acidity, dietary fiber, beta-glucosidase and alpha-amylase activity, and gas retention in the dough. The subsequent breads had higher specific volume and softer crumbs, as well as increased antioxidant content and activity, flavor content and intensity. Overall, the breads incorporated with fermented substrate were of better quality and more accepted. This study highlights the potential role of beta-glucosidases through LAB fermentation in enriching and adding value to kiwifruit substrate as a functional ingredient in the bakery industry.
Article
Plant Sciences
Ray Bacala, Dave W. Hatcher, Helene Perreault, Bin Xiao Fu
Summary: Wheat, as a critical global food source, faces the pressure of climate change and the need for increased yield, quality, nutrition, and safety. However, the progress in understanding the composition and structure of gluten proteins has been slow due to the difficulty in characterizing intact functional glutenin polymer. The sub-cellular trafficking of gluten proteins and the timing of cellular events play important roles in gluten strength and function. Proteomics technologies offer new tools for studying gluten protein composition and identifying patterns that can improve its functionality.
JOURNAL OF PLANT PHYSIOLOGY
(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
Food Science & Technology
Tamara Dapcevic-Hadnadev, Alena Stupar, Dusan Stevanovic, Dubravka Skrobot, Nikola Maravic, Jelena Tomic, Miroslav Hadnadev
Summary: This study examined the effects of ancient wheat varieties and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content and antioxidant capacity during breadmaking and digestion. The results showed that sourdough fermentation increased the potential of ancient wheats in the development of functional bakery products.
Article
Food Science & Technology
Solomon Kofi Chikpah, Joseph Kudadam Korese, Oliver Hensel, Barbara Sturm, Elke Pawelzik
Summary: This study explored the effects of substituting wheat flour with orange-fleshed sweet potato flour on dough rheological properties and the physical and textural properties of composite bread. Optimal baking conditions were found to improve dough and bread quality characteristics, with an oven temperature of 180 degrees Celsius for 15 minutes being the most effective.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agronomy
Lorenzo Guerrini, Marco Napoli, Marco Mancini, Piernicola Masella, Alessio Cappelli, Alessandro Parenti, Simone Orlandini
Article
Thermodynamics
Alessio Cappelli, Jessica Canessa, Enrico Cini
INTERNATIONAL JOURNAL OF REFRIGERATION
(2020)
Letter
Food Science & Technology
Alessio Cappelli, Enrico Cini
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Food Science & Technology
Manuel Venturi, Alessio Cappelli, Niccolo Pini, Viola Galli, Lucrezia Lupori, Lisa Granchi, Enrico Cini
Summary: The research shows that the type of kneading machine and total element revolutions have significant effects on dough rheology and bread characteristics. For straight dough method, the double-arm mixer is the most suitable for producing bread with optimal characteristics, while for biga method, the spiral mixer can produce bread with the highest specific volume and loaf height. The results of this study could guide the improvement of breadmaking methods and the development of specific kneading machines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Alessio Cappelli, Lucrezia Lupori, Enrico Cini
Summary: This study summarizes the current knowledge on baking technology and its effects on bread and bakery products. It suggests strategies to improve baking and ovens to enhance efficiency, effectiveness, and product quality.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
Alessio Cappelli, Nicola Menditto, Enrico Cini
Summary: The study showed that an innovative olive tree leaves shredder can significantly reduce the volume of leaves and produce high-quality compost by mixing the minced leaves with other by-products. This method not only addresses environmental issues but also complies with Italian regulations, enhancing the value of waste products.
Article
Food Science & Technology
Alessio Cappelli, Andrea Bini, Enrico Cini
Summary: This study aimed to evaluate the effects of storage time and environmental storage conditions on flour composition, dough rheology, and biscuit characteristics. Results showed that storage time significantly affected dough properties and biscuit volume, while flour composition had a greater impact on dough rheology and biscuit characteristics according to MOLS analysis. To optimize biscuit characteristics, it is important to use flours with low damaged starch content and carefully manage milling techniques and operational parameters.
Review
Green & Sustainable Science & Technology
Chiara Aglietti, Alessio Cappelli, Annalisa Andreani
Summary: This article summarizes the main problems in chestnut cultivation, processing, and flour production, and proposes improvement strategies. Specific integrated strategies for early detection and management are necessary to address issues with chestnut trees. Attention should be paid to molds and mycotoxins in chestnut drying and flour production. Valorizing the whole chestnut by-product is crucial for environmental sustainability.
Review
Agricultural Engineering
Alessio Cappelli, Lucrezia Lupori, Enrico Cini
Summary: This review provides an overview of machines, plants, and processes in extra virgin olive oil production, as well as suggesting specific innovations and improvement strategies. The advantages of modern production plants in controlling oxidation processes and improving the quality of extra virgin olive oil are highlighted. However, the production chain needs to address the environmental sustainability challenge through scientific and technological research regarding olive mill by-products, and collaboration between European policies, states, regions, and private companies.
JOURNAL OF AGRICULTURAL ENGINEERING
(2023)
