Article
Agriculture, Multidisciplinary
Fangye Zeng, Yueyue Yang, Qing Liu, Jiahua Yang, Zhengyu Jin, Aiquan Jiao
Summary: This study investigated the effects of different fermentation methods on dough and bread quality of whole wheat bread. The results showed that sourdough and refrigerated sponge dough produced bread with excellent specific volume, texture, and glycemic index. These findings provide valuable information for the application of different fermentation methods in whole wheat bread production.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
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
Josemere Both, Barbara Biduski, Manuel Gomez, Telma Elita Bertolin, Maria Tereza Friedrich, Luiz Carlos Gutkoski
Summary: The study found that micronization of whole wheat flour and the application of xylanase can improve dough properties and baking quality. Decrease in particle size and increase in xylanase content lead to increased water absorption in dough, while affecting dough stability and mixture tolerance.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Fortifying bread with superfine wheat bran can enhance bread's hardness and texture, slow down bread staling, improve antioxidant properties and glycemic modulation.
Article
Agriculture, Multidisciplinary
Xinyuan Xie, Jinhao Zhang, Zhihe Yuan, Haibo Wang, Jianhui An, Lingli Deng
Summary: This study investigated the effects of substituting mealworm powder on the pasting, farinograph, and extensograph properties of medium-gluten wheat and whole wheat flours. The results showed that mealworm powder changed the pasting characteristics of the flours and had different effects on the dough properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
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
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
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
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
Food Science & Technology
Qi Zhang, Yueyue Yang, Zhengyu Jin, Aiquan Jiao
Summary: Highland barley protein and beta-glucan can improve the texture and slow down starch digestion of whole wheat bread, making it suitable for diabetic patients.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
S. Protonotariou, C. Ritzoulis, I Mandala
Summary: Jet milling is an emerging size reduction technique for producing superfine powders in one-step process. The efficiency of jet milling on wheat flour micronization is affected by feed rate and air pressure, with 70% feed rate being the limit for energy efficient grinding. Short grinding at high feed rate and air pressure is preferable for lower damaged starch content.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Multidisciplinary
Ionica Cotovanu, Costel Mironeasa, Silvia Mironeasa
Summary: This research assessed the potential of different-sized buckwheat flour fractions in wheat bread dough and determined the optimal amounts for each fraction. The results showed that the addition of buckwheat flour had significant effects on dough and bread characteristics. The study also generated predictive models to determine the optimal amounts based on particle size.
APPLIED SCIENCES-BASEL
(2022)
Article
Multidisciplinary Sciences
Xiaoyue Li, Yuqiu Guo, Lirong Chen, Kaichang Liu, Kuijie Gong
Summary: This study demonstrated that incorporating lotus root powder into wheat flour to make Chinese steamed bread improved the texture profile, making it more springy and cohesive while reducing hardness. Additionally, animal tests showed that after 12 weeks of administering the lotus-wheat incorporated flour to diabetic rats, there was a decrease in blood glucose levels as well as serum TC, TG, and LDL-C, indicating potential liver protective effects from oxidative stress.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Johanan Espinosa-Ramirez, Rosa Maria Mariscal-Moreno, Cristina Chuck-Hernandez, Sergio O. Serna-Saldivar, Rosa Selene Espiricueta-Candelaria
Summary: This study evaluated the potential of ayocote bean flour as a partial substitute for wheat flour in breadmaking. The results showed that substituting wheat flour with ayocote bean flour improved the nutritional properties of bread, but low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties.
JOURNAL OF FOOD SCIENCE
(2022)
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
Carla N. Molina, Raquel Garzon, Cristina M. Rosell
Summary: This study examined the effect of sushi seasoning on cooked rice, and found that different types of vinegars can alter the texture and starch hydrolysis of cooked rice, thereby impacting the quality characteristics and health aspects of the food.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Leticia Montes, Maria Santamaria, Raquel Garzon, Cristina M. M. Rosell, Ramon Moreira
Summary: The addition of sodium alginates with different average molecular sizes and nature significantly affected the viscoelasticity and hydrolysis rate of corn starch gels.
Review
Food Science & Technology
Gamze Yazar, Cristina M. Rosell
Summary: Many baked products contain high levels of fat, but strategies have been developed to replace fat due to its association with chronic diseases. This review provides a detailed summary of the functionality of fats in baked products, the rheological behavior of bakery fats, and the effects of different types of fat replacers on product quality.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Rita Beltrao Martins, Raquel Garzon, Jose Alcides Peres, Ana I. R. N. A. Barros, Anabela Raymundo, Cristina M. Rosell
Summary: This study explored the effect of acorn flour and sourdough on rice-based gluten-free bread. The results showed that the addition of acorn flour and sourdough improved the structural characteristics of the dough and bread, as well as increased the mineral content and antioxidant activity of the bread, enhancing its nutritional profile.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Andrea Aleixandre, Jose Vicente Gil, Jorge Sineiro, Cristina M. Rosell
Summary: Phenolic acids play a role in modulating the activity of starch digestive enzymes, with their interaction with enzymes or starch potentially affecting the inhibition. The study revealed that different phenolic acids exhibited varied inhibitory effects on alpha-amylase and alpha-glucosidase, with some interactions influenced by the presence of starch in the system.
Article
Food Science & Technology
Maria Santamaria, Leticia Montes, Raquel Garzon, Ramon Moreira, Cristina M. M. Rosell
Summary: Starch hydrolysis is an important research topic due to its connection to digestion and glucose release. This study aims to propose rapid and continuous analytical methods for measuring starch gel hydrolysis. The results show that wheat gel has the highest hydrolysis rate, followed by rice and corn gels. The proposed models provide a fast analysis of starch hydrolysis rates for different types of starch.
Review
Agriculture, Multidisciplinary
F. Boukid, G. Sogari, C. M. Rosell
Summary: This research aims to bridge the gap between market trends and scientific research on the status of edible insects in foods, provide a roadmap for future research, and promote product launches. By reviewing scientific documents and analyzing market data, it has been observed that scientific publications and product launches related to edible insect foods have significantly increased since 2015, with Europe being the most prolific region. In the future, innovative solutions are needed to offer insect-based foods with pleasant flavors and textures, while ensuring safety and establishing a clear legislative framework to boost edible insects as a future food commodity.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Review
Chemistry, Applied
Nicola Gasparre, Cristina M. M. Rosell
Summary: Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. This review analyzes the distinctive characteristics of wheat gluten and the technological strategies implemented to mimic its behavior within gluten-free systems.
Article
Food Science & Technology
Eva Grau-Fuentes, Maria Ubeda-Manzanaro, Antonio Martinez, Raquel Garzon, Cristina M. Rosell, Dolores Rodrigo
Summary: The antimicrobial potential of grape extract was tested on Bacillus cereus in cooked rice. The study found that the antimicrobial activity of grape extract was influenced by temperature, pH, and concentration. At concentrations greater than or equal to 5 mL/L, the grape extract showed bactericidal effects on Bacillus cereus at all temperatures and pH levels. Increasing incubation temperature and grape extract concentration led to a lower resistance of the microorganism to environmental conditions. The maximum inactivation level was achieved after 24 hours of exposure to a concentration of 10 mL/L grape extract at pH 4.5.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Eftychios Apostolidis, George N. Stoforos, Ioanna Mandala
Summary: Pickering emulsions are favored over typical surfactant-based emulsions due to advantages such as lower emulsifier usage, simplicity, biocompatibility, and safety. Starch nano-particles (SNPs) have gained attention as natural stabilizers. This review provides a comprehensive overview of the physical processes used to produce SNPs as Pickering emulsion stabilizers, including high hydrostatic pressure, high pressure homogenization, ultrasonication, milling, and antisolvent precipitation. The review also discusses key parameters for evaluating the effectiveness of particles in stabilizing these systems.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Eftychios Apostolidis, Anastasios Stergiou, Dimitrios Kioupis, Sadeghpour Amin, Paraskevi Paximada, Glikeria Kakali, Ioanna Mandala
Summary: The purpose of this study was to physically process Hi-maize 260 (R) granules and investigate the size reduction towards obtaining starch nanoparticles, stable in aqueous suspensions. A sequential three-step physical process consisting of hydrothermal gelatinization, nano-precipitation, and ultrasonic treatment was developed, which reduced the size of the starch particles to nano dimensions without destroying their crystallographic structure or changing their chemical integrity. The isolated nanoparticles demonstrated increased hydrophobicity as a result of size reduction.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Francesca Saitta, Anthoula Apostolidou, Maria Papageorgiou, Marco Signorelli, Ioanna Mandala, Dimitrios Fessas
Summary: Carob flour and its main constituents have nutritional benefits and can be used as a low-cost alternative in enriched food products. This study characterized the thermal properties of carob flour and its derived fractions at different moisture levels using DSC, aiming to understand their behavior in complex matrices. Wheat/carob ingredient blends were also investigated to analyze the interaction between carob and wheat flour macromolecules during thermal transitions. The results showed that only the carob protein fraction is suitable for enriched wheat-based baking products, as it does not significantly affect water partition between the starch and protein phases. Technological trials confirmed this prediction.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Davide De Angelis, Francesca Vurro, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Carmine Summo, Antonella Pasqualone
Summary: The aim of this study was to develop a gluten-free focaccia flat bread using rice and corn flour fortified with dry-fractionated pea protein concentrate. The flour ratios significantly influenced the physical and sensory properties of the dough and breads. The optimal formulation contained 5 g/100 g of pea protein concentrate, 20 g/100 g of rice flour and corn flour each, resulting in a bread with desirable characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kleopatra Tsatsaragkou, Ioanna Mandala, Nikolaos G. Stoforos
Summary: In this study, gluten-free doughs were prepared by substituting rice flour with different carob seed flours and adjusting water content. The results showed that each carob fraction had an optimum water content level that maximized dough height and minimized fermentation time delay.
Article
Chemistry, Applied
Maria Santamaria, Raquel Garzon, Cristina M. Rosell
Summary: This research investigates the impact of gels viscosity on the enzymatic hydrolysis of different starch gels. Heterogeneous systems were prepared using different starches and hydrocolloids, and their pasting behavior and susceptibility to amylase hydrolysis were recorded. Negative correlations were found between viscosity and enzymatic digestion rate, suggesting that the pasting properties of starch-hydrocolloid systems can predict the digestion rate of gels.
FOOD HYDROCOLLOIDS
(2023)
