Article
Food Science & Technology
Asmaa Benayad, Mona Taghouti, Aouatif Benali, Abdelmajid Zouahri, Samir Bikri, Youssef Aboussaleh, Nadia Benbrahim, Shiv Kumar
Summary: To reduce nutritional deficiencies in Morocco, this study aimed to develop a healthier tortilla with increased iron and protein content while maintaining its technological and sensory qualities. Composite blends of durum wheat and chickpea flours at various ratios were evaluated for their nutritional and functional properties. The results showed that adding 30% chickpea flour to durum wheat flour produced tortillas with higher nutritional value and improved flavor. However, processing and storage affected the texture and sanitary quality of the tortillas. In conclusion, incorporating 30% chickpea flour in durum wheat flour can result in a healthier and tastier tortilla, best consumed fresh.
Article
Food Science & Technology
Jianlou Mu, Yiwen Qi, Kexin Gong, Zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Yanlou Gen, Wei Lv, Charles S. Brennan
Summary: The substitution of wheat flour with quinoa flour can decrease the cooking time and iodine contrast index of noodles, increase the hardness of noodles, but has no effect on cooking loss. Substitution with quinoa whole flour decreases the protein digestibility and reducing sugar released during starch digestion. The sensory indicators of noodles are better when the substitution level of quinoa flour is <= 20%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Applied
Sen Ma, Zhen Wang, Xingfeng Guo, Fengcheng Wang, Jihong Huang, Binghua Sun, Xiaoxi Wang
Summary: This review analyzes the impact of sourdough fermentation on whole-wheat flour products, covering effects on bran particles, starch, and gluten, with a focus on reducing anti-nutritional factors and harmful substances. Future research directions are also proposed, such as efficient strain screening and metabolic pathway control for sourdough, as well as the utilization of bran pre-fermentation and integrated biotechnology to enhance the quality of whole-wheat products.
Article
Food Science & Technology
Yuanning Wu, Guodong Ye, Xiaoning Li, Liping Wang, Yanxiang Liu, Bin Tan, Wangyang Shen, Jian Zhou
Summary: Six different bran modification treatments have various effects on the quality characteristics of reconstituted whole wheat flour. Microwaving increases viscosity, while enzymolysis strengthens the dough gluten network and compensates for protein deficiencies in flour.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Rita Dankwa, Heikki Aisala, Eugenie Kayitesi, Henriette L. de Kock
Summary: Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Understanding the sensory properties of these flours is vital for extending their use in bread production, and further research on the effects of sensory characteristics on consumer liking is needed.
Article
Food Science & Technology
Anastasija Selakovic, Ivana Nikolic, Ljubica Dokic, Dragana Soronja-Simovic, Olivera Simurina, Jana Zahorec, Zita Seres
Summary: The study investigated the impact of vital gluten addition on the rheological performance of dough and the quality of puff pastry, highlighting the prominent influence of the laminating process. Dough samples with 1g/100g vital gluten showed improved extensibility and stress adaptability, resulting in the best quality of puff pastry with increased volume and decreased firmness compared to other samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Alma R. Islas-Rubio, Francisco Laborin-Escalante, Francisco Vasquez-Lara, Luz C. Montoya-Ballesteros, Gabriela Ramos-Clamont Montfort, Ana M. Calderon de la Barca, Nina G. Heredia-Sandoval
Summary: The study found that replacing 10% or 20% of wheat flour with coconut flour in tortillas can increase protein and fiber content, as well as the protein, fat, and ash contents of the tortillas. However, it also reduced the extensibility of the tortillas. The 20% coconut flour-containing tortilla was found to be a more nutritious option due to its higher dietary fiber and protein contents.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
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
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
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.
Review
Food Science & Technology
Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni, Ismail Hakki Boyaci
Summary: This review paper discusses different types of sorghum bread and factors that affect its properties. It also explores methods to improve the quality of sorghum flour, dough, and bread, as well as techniques for enhancing sorghum functionality.
Article
Chemistry, Applied
Luyao Zheng, Junbo Liu, Rui Liu, Yanan Xing, Hao Jiang
Summary: The study found that whole meal was more suitable for food 3D printing than wheat starch and flour, as it performed better in texture, printing quality, and storage time.
Article
Food Science & Technology
Adewumi T. Oyeyinka, Joy O. Dahunsi, Olaide A. Akintayo, Samson A. Oyeyinka, Janet A. Adebiyi, Olatunde L. Otutu, Oluwayemisi F. J. Awofadeju, Sefater Gbashi, Chiemela E. Chinma, Marena Manley, Oluwafemi A. Adebo, Patrick B. Njobeh, Hema Kesa
Summary: The study explores the potential use of processed tamarind seed in enriching cookies with higher protein content and antioxidant activity, providing avenues for industrial applications.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
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
Food Science & Technology
Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub
Summary: This study explores the potential role of sorghum in mitigating type 2 diabetes. The glycemic index (GI) of muffins made using sorghum flour of different particle sizes was tested and compared to other grain flours. The results show that sorghum flour with an intermediate particle size has the lowest GI, suggesting its potential as a healthy ingredient in food products.
