Search Results (134)

The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector. Full article

Cereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing its fiber and unsaturated fatty acid content, while also introducing functional components that affect dough rheology and bread texture. This study examined the effects of substituting water with oat (BO), millet (BM), and spelt (BS) beverages in wheat bread formulations at 25%, 50%, 75%, and 100% levels. Thirteen bread variants were prepared: one control and four substitution levels for each of the three cereal-based beverages, using the straight dough method, with hydration adjusted according to farinograph results. Farinograph tests showed increased water absorption (up to 64.5% in BO100 vs. 56.9% in control) and improved dough stability (10.6 min in BS100). Specific bread volume increased, with BS75 reaching 3.52 cm³/g compared to 3.09 cm³/g in control. Moisture content remained stable during storage, and crumb hardness after 72 h was lowest in BO100 (9.5 N) and BS75 (11.5 N), indicating delayed staling. All bread variants received favorable sensory ratings, with average scores above 3.75 on a 5-point scale. The highest bread yield (149.8%) and lowest baking loss (10.9%) were noted for BS100. Although BO breads had slightly higher fat and energy content, their nutritional profile remained favorable due to unsaturated fatty acids. Overall, oat and spelt beverages demonstrated the greatest potential as functional water substitutes, improving dough handling, shelf-life, and sensory quality while maintaining consumer appeal. Full article

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the dough and in the baked products. Furthermore, β-carotene content was analyzed by HPLC-DAD, antioxidant capacity was measured with DPPH, ABTS, and ORAC, and total phenolic content was evaluated with the Folin–Ciocalteu method. Proximate composition and mineral content were also analyzed. Additionally, a preliminary sensory evaluation was conducted with 50 untrained consumer judges to assess acceptability of external appearance, texture, and taste. The inclusion of pumpkin flour significantly increased β-carotene content (up to 2.36 mg/100 g), total phenolics, and antioxidant activity of the baked crackers. Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. Mineral analysis revealed that pumpkin flours exhibited significantly higher levels of K, Ca, Mg, and P, with improved but not always statistically significant retention in the final crackers. Freeze-dried flour retained more bioactive compounds and enhanced color. However, it also increased cracker hardness, particularly with dehydrated flour. Only the 10% freeze-dried formulation showed mechanical properties similar to those of the control. Sensory analysis indicated that all formulations were positively accepted, with the 10% freeze-dried sample showing the best balance in consumer preference across all evaluated attributes. Frozen pumpkin by-products can be effectively valorized through their incorporation into bakery products such as crackers, enhancing their nutritional and functional profile. Freeze-drying better preserves antioxidants and β-carotene, while a 10% substitution offers a balance between nutritional enrichment and technological performance and sensory acceptability. Full article

Rich in bioactive compounds, pigmented rice offers superior antioxidant capacity compared to non-pigmented rice. Processing methods like milling, parboiling, thermal treatments (e.g., extrusion cooking), and biobased approaches (e.g., germination and fermentation) impact the technological and nutritional properties of pigmented rice. All products with added pigmented rice showed improved total phenolic content and antioxidant capacities. Extrusion cooking improved technological properties of dough, bread, and bakery products by modifying the pasting properties of rice. Germination and fermentation enhanced bakery products’ nutritional value by increasing gamma-aminobutyric acid (GABA) levels. Pigmented rice flour can enhance the volume, crumb firmness, and elasticity of gluten-free (GF) bread, especially with ohmic heating. It improved sensory qualities and consumer acceptance of various baked products and extruded snacks. While pigmented rice-based pasta and noodles had compromised cooking qualities, germination improved noodle cooking qualities. Pre-processing techniques like parboiling and micronisation show potential for improving pigmented rice’s technological properties and warrant further study. In conclusion, pigmented rice can enhance the technological and nutritional qualities of bread, bakery products, and snacks. Future researches should focus on agronomic advancement, optimization of pre-processing and processing techniques, exploring varietal differences among pigmented rice cultivars, and promotion of consumer awareness and market potentials. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

The quality of artisanal bread is strongly influenced by sourdough fermentation, where aroma development and microbial stability are key factors. This study evaluates the use of an electronic nose (E-nose) to monitor cold fermentation, integrating it with microbiological analysis and gas chromatography–mass spectrometry (SPME-GC-MS) to characterize the dough’s volatile profile. A clear correlation was observed between microbial dynamics, pH reduction (from 5.8 to 3.8), and the evolution of volatile compounds, with notable increases in acetic acid (up to 12.75%), ethanol (11.95%), and fruity esters such as isoamyl acetate (33.33%). Linear discriminant analysis (LDA) explained 96.31% of the total variance in a single component, successfully separating the fermentation stages. An artificial neural network discriminant analysis (ANNDA) model achieved 95% accuracy in the validation phase. These results confirm the E-nose’s ability to track biochemical transformations in real time and identify optimal fermentation points. This approach enhances quality control and sensory standardization in sourdough-based bakery products. Full article

In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products. The addition levels of OPE were set at 0%, 0.25%, 0.5%, 0.75% and 1% (w/w), respectively, to analyze their effects on water/oil absorption capacity, falling number, and rheological properties (farinographic properties, tensile properties, dynamic rheological properties and gelatinization characteristics) of dough, as well as bread quality (antioxidant activity, texture, microstructure, specific volume and sensory evaluation). When the OPE addition level was 0.25% and 0.5%, the dough’s oil absorption capacity, farinographic properties, tensile properties, dynamic rheological properties, and gelatinization characteristics were all improved. Correspondingly, a more compact and ordered microstructure was observed in the dough. It was found that total phenolic content, total flavonoid content, and antioxidant capacity of bread significantly increased with the increase in the OPE addition level (p < 0.05). The texture analysis of the bread showed that the addition of OPE reduces the hardness and chewiness of bread, indicating that the texture of bread was easily accepted by consumers. In the sensory evaluation, when the addition level of OPE was 0.5%, the color and flavor of bread were improved, and the overall acceptability was relatively high. In conclusion, OPE has improved the texture characteristics and nutritional value of bread. It is recommended that the addition level of OPE in high-gluten wheat flour dough and bread be below 0.5%. Full article

In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran sourdough. Compared to the blank control rye bran–wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet and α-helix secondary structures, facilitating the formation of a more ordered gluten network structure. This contributed to reduced bread baking loss and decreased bread hardness, gumminess, and chewiness, with Lpb. plantarum G8 exhibiting the most pronounced effects. Notably, G8 bread displayed superior antifungal efficacy, extending shelf life by 8 d (mold appearance at room temperature: 12 d for G8 vs. 4 d for RB). Furthermore, G8 bread exhibited significantly increased diversity and content of volatile compounds, and received higher preference scores from the sensory panel. This study further advances the development of mold-resistant bakery products. Full article

Novel bread formulations with natural improvers have become an essential part of improving the quality of bakery products. In the present study, novel bread improvers made using Gagome kelp cellulose (GC) were systemically evaluated, and cellulose-improved dough (GC-dough), gluten (GC-gluten), and gluten protein and starch (GC-starch) were all studied. The results indicated that the water and oil holding capacity, cholesterol-adsorptive capacity, and the unsaturated fat and saturated fat adsorptive capacities of GC had increased. GC also showed high glucose adsorptive capacity, antioxidant activity, α-amylase inhibition, and glucose diffusion inhibition activity. Furthermore, the color of the GC-dough was improved with the addition of the GC, which also affected the content of glutenin, the water holding capacity in GC-gluten, and the solubility of GC-starch. In addition, the cross-linked network formed by GC could be observed in the GC-bread, indicating an improvement in texture and sensory evaluation. Bread with 1% (m/m) added GC provided the highest sensory characteristics and the best cold storage stability, which suggests that it is the best strategy for further study. The results might show a potential application of by-products of marine origin in commercial bakery production. Full article

Among the strategies proposed to reduce the formation of acrylamide in bakery products, the use of asparaginase is considered one of the most promising, also due to its limited impact on the sensory quality of the final product. Asparagine, the key precursor of acrylamide that is selectively hydrolysed by the asparaginase treatment, is generally not considered a major contributor to the overall flavour and colour of baked foods. This study investigates the effect of three addition levels of the enzyme asparaginase (500, 750, 1000 ASNU compared to a not added control) and three different preparation conditions (without resting time and with 15 min resting time at 20 °C or 50 °C) on asparagine content in the dough and on the formation of Volatile Organic Compounds (VOCs) and colour of shortbread biscuits. Results showed that the addition of asparaginase, at all levels, markedly reduced the asparagine content in the dough, with limited effects on the VOC profile and colour. The examined preparation conditions significantly affected the VOC profile: the application of a resting time at 20 °C tended to promote the formation of VOCs through lipid oxidation while reducing the level of many MR-related VOCs. This last effect seemed to parallel the slight reduction of the browning index observed when the resting time was applied. Results suggest that the use of asparaginase does not markedly affect the VOC profile of shortbread biscuits, thus confirming its limited effects on sensory-related quality attributes of baked foods. Full article

Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder in an appropriate recipe for crackers. The rheological analysis presented obtained dough samples as viscoelastic systems with dominant elastic components (G′ > G″ and Tan δ = G″/G′ is less than 0). The addition of spirulina contributed to a softer dough consistency according to a statistically significant (p < 0.5) decrease of Newtonian viscosity during the creep phase for a maximum of 43.37%, compared to the control dough. The 10 and 15% quantities of spirulina powder led to a statistically significant (p < 0.5) increase in the viscoelastic parameter J_max, which indicated a greater dough adaptability to stress. The textural determination of the dough pointed statistically significantly (p < 0.05) to decreased dough hardness and improved dough extensibility and confirmed all rheological measurements with high correlation coefficients, indicating good physical dough properties during processing. Spirulina certainly affected the change in the color of the dough from a yellow-white to intense green, which also had a significant impact on the sensory quality of the baked crackers. Many sensory properties of the crackers were improved by the addition of and increasing amounts of spirulina (appearance, brittleness, hardness, graininess, and stickiness). The results for the dough and for the final crackers pointed to very good technological aspects for the development of a gluten-free bakery product with high nutritional value, such as increased polyphenolic content (with the majority of catechins), protein, total dietary fibers, and mineral content compared to the control sample. Full article

Glucose oxidase (GOX) is widely used in bakery applications to improve dough rheology and bread quality. However, its direct addition to formulations limits its functionality due to premature enzymatic activity. This study used electrospraying to encapsulate GOX using chia mucilage and sodium alginate as biopolymeric wall materials. Three drying methods—critical point drying (CPD), Lyophilization/freeze-drying (LC), and oven drying (OD)—were compared to evaluate their impact on encapsulation efficiency (EE), enzymatic activity retention, and microstructural integrity. Our findings reveal that CPD preserved the porous structure of the microcapsules, minimizing enzymatic leakage and yielding the highest EE (70%). In contrast, LC induced ice crystal formation, disrupting the polymer network and leading to a moderate EE (27.43%), whereas OD resulted in extensive capsule shrinkage, causing significant enzyme loss (57.1%). The release kinetics of GOX during mixing were best described by the Korsmeyer–Peppas model (R² = 0.999), indicating a non-Fickian diffusion mechanism influenced by polymer relaxation. These results demonstrate that drying technique selection plays a crucial role in encapsulated enzymes’ stability and release behavior, providing new insights for optimizing enzyme delivery in bakery applications. Full article

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin–spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin–spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough’s microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO’s potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality. Full article

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6–35.2% and mineral content of the samples and decreased the lipids by 8.3–43.2% and the carbohydrates by 2.8–9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2–131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough. Full article

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Currently; only the low-FODMAP diet is a valuable strategy to help relieve IBS symptoms; however; it is only a temporary solution due to the nutritional deficiency caused by avoiding high-FODMAP foods. At the same time; bakery products are an important part of the human diet worldwide and the key contributors to the high intake of FODMAPs; especially in their wholegrain form. Previous research has shown that reducing FODMAPs content has negative effects on the structures of dough and bread; as well as on sensory quality. Our innovative low-FODMAP wholegrain bakery products provide a unique solution for achieving a high-dietary-fiber intake without compromising the sensory appeal. The novelty of our work is that these experiments were the first to be performed based on known but unexploited facts about the superiority of the baker’s yeast enzymatic complex. A crucial reduction in FODMAP content (by more than 75%) was achieved via a simple alteration to the bread formulation (6% baker’s yeast and the addition of baking powder) and key process parameter values (40 °C and 60 min dough fermentation time) in conventional breadmaking technology. Full article