Article
Food Science & Technology
Nabeel T. Alzuwaid, Denise Pleming, Christopher M. Fellows, Barbara Laddomada, Mike Sissons
Summary: This study characterized the properties and composition of different size durum bran fractions and how they impact bread quality. The use of these fractions in bread formulation negatively impacted bread loaf volume, color, and texture, with CB having the least impact. Bran particle size should be considered to combine the highest phytochemical content with minimal impact on bread quality.
Article
Chemistry, Applied
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang
Summary: The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in wheat bread. The study found that polyphenols and gamma-aminobutyric acid increased, while starch and beta-glucan content gradually decreased in wheat bread enriched with 20% sprouted oat flour. The specific volume of the mixed bread reached its maximum after sprouting for 72 hours. The microstructure revealed that small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes after baking. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
Article
Food Science & Technology
Tatiana Cauduro, Carolina T. S. D'Almeida, Barbara Biduski, Alessandra dos Santos, Millena C. Barros Santos, Luciana R. da S. Lima, L. C. Cameron, Telma Elita Bertolin, Mariana S. L. Ferreira, Luiz Carlos Gutkoski
Summary: This study investigated the effect of partially replacing whole wheat flour with sprouted whole wheat flour on phenolic profile, dough rheological properties, and bread characteristics. The results showed that increasing sprouting time and replacement levels can enhance the amylolytic activity, alpha-amylase activity, and antioxidant activity of the flour. However, it also weakened the gluten network and reduced dough strength, resulting in increased bread firmness and chewiness. Metabolomics analysis identified 88 phenolic compounds, with phenolic acids being the most abundant. Principal Components Analysis demonstrated significant variability in phenolic compound abundance based on sprouting time and replacement levels. Overall, sprouted wheat flours can be used in baked products, but the effects on bread characteristics depend on the sprouting time and replacement levels.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Seymanur Ertosun, Volkan Aylanc, Soraia I. Falcao, Miguel Vilas-Boas
Summary: Adding bee pollen and bee bread to bread can enhance the antioxidant activity of bread. While some compounds may be affected during processing, phenolamides are more stable than flavonoids under heat treatment.
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
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
Hongwei Cao, Feng Gao, Huijie Shen, Qiushuo Su, Xiao Guan, Zhu Sun, Zhiquan Yu
Summary: This study investigated the effects of sprouted oat flour on the texture of wheat bread. Results showed that the inclusion of sprouted oat flour decreased oat beta-glucan content and increased total phenols and gamma-aminobutyric acid. The rheological properties of the dough were determined to predict the textural attributes of the final bread products. Wheat bread with sprouted oat flour exhibited improved texture compared to wheat bread with unsprouted oat flour, including lower hardness, chewiness, and gumminess, and higher cohesiveness, springiness, and resilience. Confocal laser scanning microscope observations showed that unsprouted oat flour disrupted the continuity of the gluten protein network, while sprouted oat flour formed an orderly and dense network structure.
JOURNAL OF CEREAL SCIENCE
(2023)
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
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
Wei Sun, Wei Zhang, Ying Xu, Pingping Wang, Wangyang Shen
Summary: This study investigated the effects of adding sprouted wheat flour (SF) on the quality of flour and steamed bread. The results showed that the addition of SF improved the nutritional value and sensory quality of the bread. The optimal SF concentration was found to be 4%.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
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
Biochemistry & Molecular Biology
Jose Vicente Gil, Adelaida Esteban-Munoz, Maria Teresa Fernandez-Espinar
Summary: This study found that quinoa bread made with 25% quinoa flour of a black variety contained more compounds and had higher levels of polyphenols and antioxidant activity compared to refined-wheat bread. The predominant compounds in the quinoa bread were p-hydroxybenzoic acid, quercetin, and rutin. The study also observed different effects of the bread-making process on phenolic acids and flavonoids.
Article
Chemistry, Applied
Yuan Gao, Tingting Liu, Caihong Su, Qi Li, Xiuzhu Yu
Summary: This study developed Chinese steamed bread enriched with flaxseed flour and evaluated the effects of different parts of flaxseed flour on the quality of the bread. The results showed that increasing the amount of flaxseed flour improved the nutritional value and acceptance of the bread.
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
Hongwei Meng, Chong Xu, Meiying Wu, Ying Feng
Summary: The effects of substituting 10%-30% wheat flour with potato flour (PF) and sweet potato flour (SPF) on the properties of flour and dough, the total polyphenol (TPC) and carotenoid contents (TCC) of bread, as well as their relationship with bread texture and starch digestibility, were investigated. The addition of PF and SPF decreased the viscosity of the flour, as well as the dough formation and stabilization duration, and the hardness of the bread. The specific volume of the bread depended on the amount of PF and SPF added. The TPC and TCC in the bread were influenced by the type of flour added, with negative effects on specific volume and positive effects on resistant starch (RS) content.
FOOD SCIENCE & NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Karolina Grabowska, Wioleta Pietrzak, Pawel Pasko, Agnieszka Soltys, Agnieszka Galanty, Pawel Zmudzki, Renata Nowak, Irma Podolak
Summary: In this study, the levels of soluble phenolic acids and flavonoids in different parts of Atriplex sagittata were investigated. It was found that phenolic acids were present in all parts, with the highest content in the leaves, while the flowers had the highest content of flavonoids. The stem extract exhibited the highest antioxidant activity, while the flower extract had the most potent antihyaluronidase effect. Phytochemical analysis of the flower extract led to the isolation of two triterpene saponins that showed strong hyaluronidase inhibitory activity.
Review
Biochemistry & Molecular Biology
Anna Krajewska, Dariusz Dziki
Summary: Adding powdered fruits and fruit byproducts to cookies increases their fiber and mineral content, enhancing their nutraceutical potential with phenolic compounds. However, it poses a challenge to researchers and producers as the type and level of fruit additive can affect the sensory attributes of cookies, impacting consumer acceptability.
Article
Multidisciplinary Sciences
Agata Sumara, Anna Stachniuk, Marta Olech, Renata Nowak, Magdalena Montowska, Emilia Fornal
Summary: Testing the composition, quality and authenticity of edible oils is important for protecting consumers' rights and health. This study aimed to identify oil-specific markers for sunflower, sesame, flaxseed and rapeseed oils, and evaluate their antioxidant activity, total phenolic and carotenoid content. A metabolomic approach was used to discover markers, and spectrophotometric methods were employed for determination. 76 oil samples from different manufacturers were examined, and oil-specific markers were identified for each type, with variations depending on the producer and batch. Differences in antioxidant activity and phenolic/carotenoid content were observed among oils. Sesame oil exhibited the highest phenolic content, while flaxseed oil had the highest antioxidant activity. The identified markers can be used for authenticity confirmation and adulteration detection.
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Natalia Parol-Nadlonek, Stanislaw Kalisz, Anna Krajewska, Sylwia Stepniewska
Summary: The aim of this study was to analyze the physicochemical and sensory properties of wheat bread enriched with chokeberry pomace. The addition of pomace increased water absorption, caused a decrease in dough stability, and resulted in decreased bread volume and increased crumb hardness. However, the pomace-enriched bread had higher contents of minerals, dietary fiber, phenolic compounds, and antioxidant activity. Sensory evaluation suggested that 3% addition of pomace should be the maximum. The addition of 3% pomace increased dietary fiber, ash, fat, and phenolics content, while reducing protein and carbohydrate content.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Natalia Nowacka-Jechalke, Sebastian Kanak, Marcin Moczulski, Aleksandra Martyna, Konrad Kubinski, Maciej Maslyk, Nikola Szpakowska, Zbigniew Kaczynski, Renata Nowak, Marta Olech
Summary: This study investigated the chemical composition and biological properties of a crude polysaccharide fraction (AmPS) from wild Armillaria mellea in Poland. The AmPS showed strong inhibitory activity against alpha-glucosidase and pro-inflammatory enzymes, as well as moderate antioxidant activity. It also exhibited antiproliferative potential against gastric and colorectal cancer cell lines.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Ayoub Benabdelkader, Abdelbasset Bouakkaz, Dariusz Dziki, Renata Rozylo
Summary: The aim of this study was to develop dietary supplements for celiac disease patients in the form of energy-rich and fiber-rich bars, and to optimize the formulations of bars made from puffed and non-puffed cereals. A mixture design was used to determine the optimal combination of ingredients. The results showed that the optimal recipes for energy bars with non-puffed cereals and fiber-rich bars with non-puffed cereals included specific amounts of cereals, seeds, and binder. Similarly, optimal recipes were identified for energy bars with puffed cereals and fiber-rich bars with puffed cereals. The biochemical analysis revealed that the fiber-rich bars were also high in energy, and all the bars exhibited high antioxidant properties. Customers preferred the bars made from puffed cereals.
Article
Engineering, Chemical
Andrzej Krzykowski, Dariusz Dziki, Stanislaw Rudy, Renata Polak, Beata Biernacka, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak
Summary: This study investigated the effect of freeze-drying and air-drying temperature on the drying process and physicochemical properties of mulberry fruits. The results showed that both temperature and drying method significantly influenced the drying rate and properties of the fruits. Freeze-drying preserved the color and vitamin C content of the fruits, while air-drying resulted in color changes and reduction in vitamin C content.
Article
Engineering, Chemical
Dariusz Dziki, Waleed H. Hassoon, Aneta Kramek, Anna Krajewska
Summary: The grinding process of eight new triticale grain varieties was studied, showing that protein content was strongly influenced by variety and other components were mostly affected by genetic factors. Grinding energy was positively correlated with particle size, with Belcanto variety requiring lower energy and showing the strongest antioxidant capacity compared to other varieties.
Article
Plant Sciences
Diana Ivanova, Paraskev Nedialkov, Alexander Tashev, Zlatina Kokanova-Nedialkova, Marta Olech, Renata Nowak, Stanislava Boyadzhieva, George Angelov, Dragomir Yankov
Summary: This study aims to recover Podophyllotoxin (PPT) from Juniperus virginiana leaves using eco-friendly solvents through atmospheric or high-pressure extraction methods. The optimal conditions for conventional extraction were determined to be using ethyl acetate as the solvent at room temperature for 1 hour, resulting in a PPT recovery of about 30 mg/g of dry extract and 3 mg/g of dry initial plant material. The highest PPT content in the final dry extract (42-45 mg/g of dry extract) was obtained using high-pressure methods under supercritical or accelerated solvent extraction conditions.
Review
Agronomy
Anna Krajewska, Dariusz Dziki
Summary: Fruit fortification is a promising strategy to improve the nutritional and functional properties of shortbread biscuits. This study analyzed the patterns of incorporating dried and powdered fruit into shortbread biscuits, focusing on changes in physical properties such as geometrical characteristics, weight, color, and texture. The research emphasized the importance of drying and size reduction in obtaining high-quality fruit powders for biscuit fortification. The study also highlighted the significant impact of fruit additives on the weight, geometrical characteristics, color, and hardness of the fortified biscuits.
INTERNATIONAL AGROPHYSICS
(2023)
Article
Biochemistry & Molecular Biology
Beata Biernacka, Dariusz Dziki, Renata Rozylo, Urszula Gawlik-Dziki, Renata Nowak, Wioleta Pietrzak
Summary: This study evaluated the effect of replacing wheat flour with oat husk on the physicochemical properties and sensory acceptance of pasta. The results showed that oat husk significantly changed the composition and texture of pasta, while increasing the content of phenolic compounds and antioxidant activity.
Article
Chemistry, Multidisciplinary
Katarzyna Kozlowicz, Marta Krajewska, Sybilla Nazarewicz, Grzegorz Gladyszewski, Dariusz Chocyk, Michal Swieca, Dariusz Dziki, Zbigniew Kobus, Stanislaw Parafiniuk, Artur Przywara, Magdalena Kachel
Summary: This study evaluated the potential use of arrowroot as a substitute for standard stabilizers in ice cream production and explored the use of ultrasonic pasteurization as an alternative method for traditional pasteurization. The results showed that the ice cream containing arrowroot and undergoing ultrasonic pasteurization had higher total solids, protein, and reducing sugar content, but lower fat content compared to ice creams with commercial stabilizers. Additionally, the combination of arrowroot and ultrasonic pasteurization reduced the apparent viscosity of the ice cream mixture, resulting in decreased hardness, increased overrun, and extended melting time. Therefore, arrowroot and ultrasound pasteurization show promise as alternatives in ice cream production.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Ksiezak, Jolanta Bojarszczuk, Dariusz Dziki
Summary: This research investigated the possibility of replacing wheat flour with legume seed flour in sourdough wheat bread and examined its impact on the physicochemical and sensory properties of the bread. The substitution resulted in increased water absorption and prolonged dough development time. It also affected the volume, density, and hardness of the bread, as well as its protein and fiber content. Additionally, the proposed additives increased the antioxidant activity and phenolic content of the bread samples.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Katarzyna Lisiecka, Dariusz Dziki, Urszula Gawlik-Dziki, Michal Swieca, Renata Rozylo
Summary: The objective of this study was to assess the impact of inulin and pectin as wall materials on various aspects of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. The results showed that powders containing a soluble fraction of fiber demonstrated high recovery efficiency during drying and had good physical characteristics. The incorporation of pectin led to higher contents of flavonoids and anthocyanins. All samples showed effective preservation of compounds responsible for antioxidant and anti-inflammatory effects.
Article
Chemistry, Applied
Renata Rozylo, Regine Schonlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michal Swieca
Summary: Micronized oat husk and Plantago ovata husk were added to wheat bread as dietary fiber sources. The addition of 20% micronized oat husk improved dough yield but resulted in negative effects on bread crumb color, loaf volume, and texture. In contrast, 5% P. ovata husk improved the springiness and cohesiveness of the crumb due to increased interaction via hydrogen or glycosidic bonds. The bread enriched with 10% micronized oat husk and 5% P. ovata husk had increased fiber content, decreased protein and carbohydrate content, and lower calorific value.