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)
Article
Food Science & Technology
Anna Diowksz, Aleksandra Sadowska
Summary: This study investigated the effects of transglutaminase and different doses of buckwheat sourdough on the quality features of gluten-free buckwheat bread. It was found that the addition of sourdough significantly improved the taste and aroma of the bread, while the use of transglutaminase enhanced the bread's elasticity and overall sensory quality.
Article
Food Science & Technology
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Farimah Shamsi, Neda Mollakhalili-Meybodi
Summary: The study investigated the characteristics of rice-based gluten-free bread with the addition of acorn flour, inulin, and different fermentation types. It was found that using mixed fermentation based on sourdough and adding 10% inulin resulted in a structure capable of restoring gases during baking with 30% acorn flour. Consumers preferred acorn flour substitution up to 30% due to its potential to improve the color of the product.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Summary: Research on using amaranth flour as a healthy ingredient for GF flat bread revealed that while the substitution had some effects on dough properties, it significantly improved the textural characteristics of the bread. Overall, incorporating amaranth flour into the basic rice and corn formulation achieved a better balance among technological, nutritional, and sensory properties.
Article
Agriculture, Multidisciplinary
Xin Bian, Tong-Lin Xing, Yang Yang, Jing Fan, Chun-Min Ma, Xiao-Fei Liu, Yan Wang, Yin-Yuan He, Li-Dong Wang, Bing Wang, Na Zhang
Summary: The study investigated the effects of soy protein isolate (SPI) on the physical properties of quinoa dough and gluten-free bread quality characteristics. Results showed that appropriate SPI substitution significantly improved the farinograph and extensograph properties of quinoa flour. Additionally, SPI substitution improved the rheological properties of quinoa dough and the quality and texture of quinoa bread, bringing it closer to wheat bread.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(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
Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, Vanessa D. Capriles
Summary: The study found that chickpea flour requires higher hydration levels for making gluten-free bread, and the quality of bread is improved at 150% water content level, leading to better texture, flavor, and overall acceptability.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2021)
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
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
Yang Yang, Can Zhang, Chun-Min Ma, Liang-Shu Hu, Xin Bian, Bing Wang, Na Zhang
Summary: This research investigated the effects of soy protein isolate (SPI) on the physicochemical properties of rice dough and the quality of rice bread. The results showed that adding SPI improved the thermal stability and elasticity of the dough, leading to increased fermentation height and gas retention of the bread. However, excessive SPI resulted in weakened structural strength. The addition of 9% SPI improved the hardness, chewiness, and specific volume of the rice bread, while also reducing the brightness and baking loss rate.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
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
Acoustics
Min Zhang, Wenjing Suo, Yuxin Deng, Lijun Jiang, Mingming Qi, Yao Liu, Luxia Li, Hui Zheng, Hongjun Li
Summary: This study found that using ultrasound at specific power densities to assist dough fermentation can significantly improve the rheological and textural properties of the dough, increase the specific volume of steamed bread, and reduce hardness, while maintaining good sensory quality.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joao Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Summary: This study aimed to produce gluten-free bread using single cultures of Pediococcus acidilactici, Pediococcus pentosaceus, and Enteroccocus durans as sourdoughs. The addition of xanthan gum, guar gum, and carboxymethyl cellulose improved the structural and baking properties of the gluten-free dough. Enterococcus durans showed the best baking characteristics and highest softness of the bread during storage, while Pediococcus pentosaceus had the most positive effect on aroma, taste, and aftertaste. Pan baking was found to be more suitable for obtaining stable shape and good-looking products.
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.
Review
Food Science & Technology
Etiene V. Aguiar, Fernanda G. Santos, Urszula Krupa-Kozak, Vanessa D. Capriles
Summary: This review examines the ingredients and nutritional labeling of gluten-free bread (GFB) and compares the nutritional quality of these products from different countries. The study found that GFB has lower protein and higher fat content compared to gluten-containing bread, and the dietary fiber content varies between countries. Additionally, micronutrient fortification is not common in commercial GFB. The nutritional quality of GFB is an important issue that needs to be addressed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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
Natalia Baczek, Claudia Monika Haros, Malgorzata Wronkowska
Summary: This study evaluated the bioaccessible total phenolic compounds and antioxidant capacity of bakery products enriched with raw or roasted buckwheat hulls. The results showed that the addition of buckwheat hull significantly increased the analyzed parameters. After digestion, the content of phenolic compounds and antioxidant capacity in the soluble fraction was higher compared to the undigested fraction. Generally, the bioaccessibility of enriched bakery products was lower compared to control samples.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
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
Malgorzata Starowicz, Danuta Rostek, Marzena Lenkiewicz, Teodora Georgieva Yaneva, Malgorzata Wronkowska
Summary: This study focused on the determination of volatile organic compounds (VOCs) in buckwheat flour fermented for 24 h by different Lactobacillus strains. The VOCs were qualified and quantified using head-space microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The results showed that samples fermented by L. rhamnosus GG had the highest number of detected VOCs. Aldehydes were the main class of chemicals detected in fermented buckwheat flour, followed by ketones and alcohols. The content of identified VOCs varied with the strain and fermentation time. Hexanal and acetic acid were the most abundant compounds in all samples. This study concluded that 4-12 hours of lactic acid fermentation can result in a significant portfolio of volatile molecules, which can enhance the potential aroma attractiveness of buckwheat-based products.
JOURNAL OF CEREAL SCIENCE
(2023)
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)
Article
Food Science & Technology
Lukasz Lopusiewicz, Przemyslaw Lukasz Kowalczewski, Hanna Maria Baranowska, Lukasz Masewicz, Ryszard Amarowicz, Urszula Krupa-Kozak
Summary: This study tested the potential of flaxseed oil cake extract (FOCE) to reduce staling and extend microbial stability in gluten-free bread (GFB). Results showed that moderate levels of FOCE enriched the bread with valuable lignan while maintaining its quality. However, higher levels of FOCE shortened the shelf life of the bread.
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
Biochemistry & Molecular Biology
Malgorzata Wronkowska, Wieslaw Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskula, Henryk Zielinski
Summary: In this study, the highly sensitive micro-HPLC-QTRAP/MS/MS technique was used to identify and evaluate the potential bioaccessibility of phenolic compounds and Maillard reaction products (MRPs) in buckwheat biscuits after in vitro digestion. The results showed that fermented buckwheat flours significantly increased the content of MRPs and had a higher bioaccessibility of furosine compared to non-fermented flours. The biscuits prepared from fermented flours also had a higher level of melanoidins, indicating a higher bioaccessibility. In addition, the study identified ten phenolic acids and eight flavonoids in the investigated biscuits, with vanillic, syringic, and protocatechuic acids being the predominant phenolic acids, and rutin, epicatechin, and vitexin being the main flavonoids. Overall, fermentation of buckwheat flour with Rhizopus oligosporus 2710 appears to be a promising method to produce high-quality biscuits with enhanced bioaccessibility of phenolic compounds and MRPs.
Article
Biochemistry & Molecular Biology
Malgorzata Wronkowska, Natalia Baczek, Joanna Honke, Joanna Topolska, Wieslaw Wiczkowski, Henryk Zielinski
Summary: The study investigated the retention of bioactive compounds in a wheat roll enriched with buckwheat hull during various technological steps. The formation of Maillard reaction products (MRPs) and the retention of bioactive compounds such as tocopherols, glutathione, and antioxidant capacity were analyzed. A decrease of about 30% in available lysine content was observed in the roll compared to the fermented dough. The final products had the highest values for free FIC, FAST index, and browning index. The analyzed tocopherols showed an increase during the technological steps, with the roll containing 3% buckwheat hull having the highest values. The baking process resulted in a significant reduction in GSH and GSSG content, but an increase in antioxidant capacity, possibly due to the formation of new antioxidant compounds.
Article
Biochemistry & Molecular Biology
Emilia Drozlowska, Malgorzata Starowicz, Natalia Smietana, Urszula Krupa-Kozak, Lukasz Lopusiewicz
Summary: The purpose of this study was to examine the influence of spray-drying conditions on the physicochemical and antioxidant properties of powders obtained from Camelina Press Cake Extract. The results indicate that the inlet temperature significantly influenced the solubility, flowability, particle sizes, and Maillard products formation of the powders. This study provides insights into the optimal parameters for CPE spray-drying, which can yield favorable physicochemical and functional values.
Article
Microbiology
Malgorzata Wronkowska, Dorota Szawara-Nowak, Mariusz Konrad Piskula, Henryk Zielinski
Summary: The in vitro bioaccessibility of soluble proteins and Maillard reaction products (MRPs) in biscuits made from fermented buckwheat flours was studied. The results showed that the bioaccessibility of soluble proteins increased after digestion, and the content of furosine, a MRP indicator, was lower in the fermented biscuits. The FAST index, indicating the fluorescence of advanced MRPs, was almost twice as high in the biscuits fermented by specific strains of lactic acid bacteria. The study suggests that fermentation by lactic acid bacteria can enhance the bioaccessibility of MRPs in buckwheat products.
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)
