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
Chemistry, Applied
Azin Sadat, Wei Cao, Madhu Sharma, Lisa Duizer, Iris J. Joye
Summary: Similar to gluten, zein can form a viscoelastic network upon hydration and shear. The addition of hydroxypropyl methylcellulose (HPMC) and guar gum enhanced the viscoelastic properties of zein dough, resulting in improved bread volume and texture. On the other hand, xanthan gum had a negative effect on bread volume, possibly due to weak repulsion between xanthan and zein molecules. The study also found that the addition of hydrocolloids, pregelatinized starch, and lactic acid affected the secondary structures of bread samples, which influenced the bread crumb hardness.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Adriana Skendi, Maria Papageorgiou, Maria Irakli, Stefanos Stefanou
Summary: In addition to organic growing, ancient wheats and landraces are being studied for their potential health benefits. Analysis of various wheat flours and whole meal samples showed that local landrace samples had higher micronutrients, phenolic content, and antioxidant activity compared to commercial samples.
Article
Food Science & Technology
Hongling Zhou, Yamei Jin, Tingting Hong, Na Yang, Bo Cui, Xueming Xu, Zhengyu Jin
Summary: The magnetic field has a positive impact on the freeze-thaw treatment of frozen dough, increasing the specific volume and decreasing the hardness of bread. Additionally, it accelerates the time for dough to pass through the maximum ice crystal formation zone, reducing ice melting enthalpy.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Neda Mollakhalili-Meybodi, Masoumeh Arab, Amene Nematollahi, Amin Mousavi Khaneghah
Summary: The stability and compatibility of prebiotics with other ingredients in wheat bread are crucial for maintaining their functionality through processing and delivery to the colon for health effects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Sonia Goel, Mohinder Singh, Sapna Grewal, Ali Razzaq, Shabir Hussain Wani
Summary: Bread wheat, commonly known as Triticum aestivum, is widely cultivated globally and used to produce various nutritious products. Improving the nutritional properties and quality of bread has always been a concern due to its high demand and easy availability. Advanced technologies are being applied to enhance the nutritional value, gluten-free characteristics, stability, and shelf-life of bread.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Food Science & Technology
P. O. Oyinloye, A. S. Ajala, N. T. Asogwa, Y. J. H. Galani
Summary: This study examined the effects of fortifying Nigerian wheat bread with three leafy vegetables. The results showed that vegetable fortification increased the nutritional content, bioactive properties, and antioxidant activities of the bread. However, it also decreased the carbohydrate content and overall acceptability.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Tingjing Zhang, Erqi Guan, Yuling Yang, Lili Zhang, Yuanxiao Liu, Ke Bian
Summary: This study investigates the influence of added peanut oil on dough characteristics. The results show that the addition of peanut oil improves dough viscoelasticity and the quality of steamed bread. Among the different percentages tested, 3.0% peanut oil displayed the most significant effects. The peanut oil interacts with gluten proteins through hydrophobic and hydrogen bonds, resulting in the formation of medium-sized glutenin aggregates. It also interacts with non-gluten proteins, leading to the retention of globulin in the gluten network. These interactions weaken disulfide bonds and cause depolymerization of the glutenin polymers to some extent. Overall, these findings contribute to the improved qualities of the dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mohamed Otman Saleh Albasir, Mohammad Alyassin, Grant Murray Campbell
Summary: This study investigated the effects of sheeting on bread dough development and baked loaf quality. It found that sheeting increased dough expansion and loaf volume for doughs without bran, but resulted in a less fine crumb structure. The addition of bran decreased dough expansion and loaf volumes, with the size of bran particles affecting bread quality differently. Sheeting helped alleviate the damaging effects of bran but excessive sheeting caused more gluten damage.
Article
Food Science & Technology
Boyu Tian, Chenxia Zhou, Dongxiao Li, Jiawei Pei, Ailiang Guo, Shuang Liu, Huijing Li
Summary: The study found that hemicellulase dosage significantly affected bread quality and gluten network. The optimal hemicellulase dosage improved bread specific volume and reduced breadcrumb firmness. Hemicellulase enhanced gluten viscoelasticity by catalyzing the transition from alpha-helix to beta-sheet, contributing to the improvement of wheat aleurone-rich bread quality.
Article
Food Science & Technology
Etiene Aguiar, Fernanda G. Santos, Ana Carolina L. S. Centeno, Vanessa D. Capriles
Summary: The study utilized a Mixture Design to improve the physical properties and acceptability of gluten-free bread based on different whole pseudocereals flour blends, identifying parameters predicting the quality of GFB. The interaction effects between pseudocereal flour and rice flour were found to increase dough consistency, bread volume, softness, and acceptability, with blends of 50% pseudocereal flour and 50% rice flour resulting in high acceptability GFB formulations. The maximum proportions of pseudocereal flour to obtain acceptable GFB were determined to be 60% amaranth flour, 85% buckwheat flour, and 82% quinoa flour blended with rice flour.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Jaroslaw Korus, Mariusz Witczak, Anna Korus, Les law Juszczak
Summary: Adding mesquite flour to gluten-free bread formulations can change the rheological characteristics of the dough, decrease bread volume and porosity, improve crumb color, aroma, and taste acceptability, and reduce bread hardness during storage, ultimately improving the shelf life and sensory acceptability of the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zhengbiao Gu
Summary: This review investigates the effects of wheat flour on the viscoelastic structure of dough and the quality of bread, as well as the cross-linking mechanisms between starch granules and gluten proteins in dough. The findings provide significant scientific knowledge for the development of bread with desirable attributes and the control of end product quality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Weiwei Li, Wenhui Cao, Pei Wang, Jianlin Li, Qiuting Zhang, Yan Yan
Summary: The study demonstrated that SHSP has the potential to improve the quality of steamed bread, resulting in higher loaf volume, lower hardness, and increased viscoelasticity compared to SPI. However, both soy proteins decreased melting enthalpy and increased starch particle exposure due to water competition. This research provides a theoretical basis for utilizing soy proteins as a nutritious and technofunctional dough improver.
Article
Chemistry, Multidisciplinary
Leire Cantero, Jesus Salmeron, Jonatan Miranda, Idoia Larretxi, Maria del Pilar Fernandez-Gil, Maria Angeles Bustamante, Silvia Matias, Virginia Navarro, Edurne Simon, Olaia Martinez
Summary: This article characterizes apple pomace powder from certain varieties from the Basque Country and explores its feasibility as an ingredient in gluten-free bread. The results demonstrate that adding 8% apple pomace powder improves the properties of gluten-free bread and enhances its antioxidant potential, fiber content, and micronutrient composition.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Sarah Kate Walsh, Alice Lucey, Jens Walter, Emanuele Zannini, Elke K. Arendt
Summary: Dietary fiber intake is low in Western societies, but resistant starch (RS) is a potential solution. RS, as a fermentable fiber, can provide health benefits and be easily incorporated into food products. It has been found to improve glucose metabolism, satiety, blood lipid profiles, and colon health. The market for commercially available RS ingredients is diverse, offering a range of potential applications in food products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Martin Vogelsang-O'Dwyer, Aylin W. Sahin, Francesca Bot, James A. O'Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Summary: The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Laura Nyhan, Aylin W. Sahin, Elke K. Arendt
Summary: The limited co-fermentation of non-Saccharomyces yeasts with LAB is a promising strategy for the production of NAB. Co-fermentation can produce NAB with different flavor and aroma characteristics, and it does not have a negative impact on the sensory attributes of the beer.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Magdalena Krause, Jens Christian Sorensen, Iben Lykke Petersen, Patricia Duque-Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini
Summary: This study reveals the potential of faba beans as a sustainable source of protein and fiber for more sustainable food production. The study analyzed the compositional, nutritional, and techno-functional characteristics of two protein isolates and a high-starch fraction from faba beans. The findings provide valuable insights for future product development.
Article
Food Science & Technology
Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt
Summary: Brewer's spent grain (BSG) is a rich source of protein and can be used to produce protein isolates. Compared to pea and soy isolates, BSG protein isolate has higher protein solubility and foaming capacity, making it suitable for dairy alternative applications.
Article
Food Science & Technology
Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Summary: The research focuses on the utilization of barley rootlets (BR) as functional ingredients in bread through lactic acid bacteria fermentation. Various forms of BR ingredients were studied, including unfermented, heat-sterilized, and five fermented BR variants. The study analyzed the antifungal compounds in BR ingredients, as well as their impact on dough rheology, gluten development, mixing properties, starch digestibility, and sensory quality of bread. The findings demonstrated the potential of BR fermentation to enhance bread characteristics and produce sourdough-like flavors.
Review
Chemistry, Applied
Rebecca Sempio, Aylin W. Sahin, Jens Walter, Elke K. Arendt, Emanuele Zannini
Summary: Dietary fiber plays a crucial role in promoting health, but the average intake falls short of recommended levels. This review discusses the impact of fiber fortification on bakery products, including its effects on product quality and the methods used to quantify fiber. The review also explores alternative fiber sources and discusses the need for research on the synergistic effects of combining multiple fibers.
Article
Food Science & Technology
Niamh Ahern, Elke K. Arendt, Aylin W. Sahin
Summary: The market for protein-based drinks is growing, with a shift towards clear beverage alternatives that address thirst and hydration. This study explored commercially available high-protein soft drinks from animal- and plant-based protein sources, and evaluated their physicochemical properties. Whey protein isolate and collagen hydrolysate were the most popular protein ingredients, and only 18% of the market contained plant-based proteins, with pea protein isolate being the most common.
Article
Biotechnology & Applied Microbiology
Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O' Riordan, Daenen Luk, Elke K. Arendt
Summary: Water kefir fermentation kinetics and microbial composition are influenced by substrate composition, microorganisms present, and the process conditions. Different fruit substrates affect the types and ratios of organic acids produced, which are linked to the culture-dependent microbial composition. Nitrogen limitation can decrease the fermentative capacity of water kefir cultures, but some microorganisms may enable cultures to maintain a higher capacity for longer.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Munch, Aylin W. Sahin, Elke K. Arendt
Summary: This study focused on fermenting barley rootlets (BRs) with five lactic acid bacteria (LAB) to convert them into food ingredients. The results showed that BRs were a suitable substrate for LAB, and fermentation improved their functionality. The LAB fermentation also improved the water-binding and oil-binding capacities of BRs, demonstrating the potential of LAB fermentation as a viable method for valorizing BRs.
FERMENTATION-BASEL
(2023)
