Search Results (213)

The valorization of agri-food by-products represents a key strategy for improving sustainability and promoting circular economy principles in food systems. Pumpkin seed press cake is a protein-rich by-product with potential application in bakery products. The aim of this study was to evaluate the feasibility of using defatted pumpkin seed press cake flour (PPSF) as a major ingredient in cookie formulations and to optimize its incorporation in order to maximize nutritional quality and sensory acceptability. Chemical characterization showed that PPSF has a superior nutritional profile compared to wheat flour, containing 55.75% protein, 8.78% minerals, and 6.15% total dietary fiber, along with significantly higher levels of total phenolics, total carotenoids, and β-carotene (0.26 mg/100 g). Formulation optimization using response surface methodology (RSM) enabled a high inclusion level of 69.61% PPSF, with 41.32% sugar and a baking time of 9 min and 29 s. The developed predictive models for diameter, thickness, overall acceptability, and bending stiffness were highly significant (p < 0.05) with a non-significant lack of fit (p > 0.05), confirming their statistical reliability for exploring the design space. The optimized C-PPSF (defatted pumpkin seed press cake flour) cookies showed a significant nutritional improvement, with protein content increasing from 13.05% to 30.17% and antioxidant capacity (DPPH) rising from 2.90% to 7.10%. While the enriched cookies had a darker color (L* 51.98) and reduced snapping force (39.7 N) due to gluten dilution, they maintained stable geometric parameters and achieved higher sensory scores for aroma, taste, and overall acceptability compared to the control. The main finding of this study is that PPSF can replace a substantial proportion of wheat flour in cookies while maintaining consumer acceptability and significantly improving nutritional quality. The optimized formulation with approximately 70% PPSF shows that this by-product has the potential to serve as a major ingredient in bakery products rather than only as a nutritional supplement. These results confirm that PPSF is a powerful functional ingredient that supports zero-waste manufacturing and provides a foundation for its broader use in bakery formulations within circular economy approaches. Future research should focus on shelf-life stability, bioaccessibility of bioactive compounds, volatile aroma profiling (e.g., GC–MS analysis), and industrial-scale validation of PPSF-based formulations. Full article

The reformulation of cookies using alternative flours and structured lipid systems represents a promising strategy for improving their nutritional profile. The present study characterized the dough properties, baking behavior, compositional attributes, and 48-day storage physicochemical and textural stability of cookie formulations combining mesquite or wheat flour with varying proportions of shortening and monoglyceride-based oleogel. A multifaceted modeling and temporal analysis approach was employed to assess the impact of flour type, fat blend, and storage duration on critical physicochemical variables. The findings of the study indicated that the type of flour was the predominant factor influencing moisture retention, ash content, and the rate of bake loss. In contrast, the fat blend was found to regulate oil migration and dough mechanical parameters. Oleogel-rich systems demonstrated superior stability over time, as evidenced by a diminished color change and a decelerated textural hardening process in comparison to conventional shortening controls. Concurrently, these systems maintained water activity levels below the established microbiological safety thresholds. Sensory analysis demonstrated that oleogels effectively replicated the mouthfeel and acceptability of conventional fats, exhibiting comparable hardness and crunchiness to traditional formulations. However, mesquite flour-rich formulations exhibited higher bitterness and lower adhesiveness. These findings demonstrate that oleogel incorporation provides a viable strategy for mitigating textural staling and improving lipid profiles of cookies. Full article

While traditional flours, such as roller-milled refined flour (RRF) and stone-milled whole-wheat flour (SWF), are subject to a trade-off between nutritional value and sensory quality, stone-milled refined flour (SRF) offers a balanced composition. Nevertheless, the functionality and baking performance of dough depend on complex macromolecular interactions beyond composition alone. Using three hard red spring (HRS) wheat varieties, this study compares the protein and starch functionality, dough rheology, and bread quality associated with SRF compared to RRF, SWF, and roller-milled whole-wheat flour (RWF). Stronger gluten formation in SRF compared to RRF was evident from its higher maximum torque (62.83 GPU) and gluten aggregation energy (1681.7 GPU) in the Glutopeak analysis. Using a Rapid Visco Analyser (RVA), lower peak viscosity (1725.25 RVU) and higher pasting temperature (89.4 °C) were observed for SRF. It also exhibited higher water absorption (68.93%) than RRF (65.98%), although their dough stability and mixing tolerance were similar. While RRF produced the highest specific bread volume (6.74 cc/g) and softest crumb (2147.13 mN), SRF achieved an intermediate volume (5.51 cc/g) with a 26.4% improvement over SWF. The correlation analysis results indicated that specific volume is positively associated with gluten aggregation parameters and negatively correlated with crumb firmness, confirming that bread quality is primarily governed by gluten structure. Overall, the use of SRF resulted in balanced dough properties and bread quality, making it a viable, nutritionally enriched alternative for both artisanal and commercial baking. Full article

Triticale grains and brewers’ spent grain (BSG) offer promising, sustainable ingredients for bread development, as triticale adapts well to climate change and BSG is a low-cost by-product supporting zero-waste goals. This study evaluated the rheological properties of dough and bread quality obtained from seven triticale cultivars (Ingen 35, Ingen 93, Ingen 40, Ingen 33, Ingen 54, Costel, and Fanica) grown in the Republic of Moldova, with the addition of 5% and 10% fermented dark BSG (BSGF). BSGF incorporation decreased dough stability and protein network strength, as indicated by Mixolab parameters, while the pasting properties varied according to the cultivar. Dynamic rheology showed reductions in storage (G′) and loss (G″) moduli, with tan δ < 1 for all samples. Increasing BSGF levels reduced falling number, Alveograph tenacity, extensibility, baking strength, and Rheofermentometer parameters. In bread, BSGF addition decreased loaf volume and porosity while significantly increasing acidity. Color analysis showed reduced lightness (L*) and increased redness (a*). Texture profile analysis indicated increased hardness and adhesiveness, with stable cohesiveness and reduced resilience. Sensory evaluation revealed improved color and a “hearty” texture at 5% inclusion, whereas 10% resulted in a denser structure and lower acceptability. BSGF significantly influenced the rheological, physicochemical, and sensory properties of triticale bread, highlighting the need for formulation optimization. Full article

This study investigated the effect of ozonation of wheat flour (30 ppm O₃ for 30 min) on the microbiological status of flour, as well as the profile of volatile compounds, the mechanical properties, and the sensory characteristics of the resulting bakery products. Ozonation significantly reduced the microbial load of the flour, decreasing aerobic bacteria from 1.4 × 10⁵ to 1.7 × 10⁴ CFU·g⁻¹ and yeasts and moulds from 2.8 × 10³ to 1.3 × 10² CFU·g⁻¹, while lactic acid bacteria populations remained unchanged. HS-SPME-GC-MS analysis revealed that the ozonated flour contained six volatile compounds (compared to three in the control), predominantly nonanal (80.62%), an aldehyde formed via the ozonolysis of unsaturated fatty acids. Although these ozone-induced aldehydes were also detected in the final bakery products, their peak areas decreased substantially (to ≤3.3% of the flour values), suggesting thermal desorption during baking. Texture profile analysis demonstrated that products baked from ozonated flour exhibited increased hardness (Cycle 1: 68.06 N vs. 53.42 N; Cycle 2: 59.41 N vs. 47.52 N) and chewiness (427.95 mJ vs. 404.70 mJ) compared to controls. This textural degradation is likely due to ozone-induced modifications in enzyme activity (proteolytic, amylolytic, and lipolytic) and gluten protein cross-linking via disulphide bond formation. Furthermore, sensory evaluation using a five-point scale showed lower acceptability for the ozonated products (3.04 vs. 3.74), with panellists noting inferior taste, aroma, crumb colour, and flexibility. In conclusion, while ozonation effectively reduces the microbiological load of wheat flour, the applied high-dose treatment (30 ppm, 30 min) negatively impacts the sensory and textural quality of the bakery products, indicating that milder processing parameters are necessary to balance safety and quality. Full article

Recent trends in cereal chemistry emphasize sustainable food systems and functional fortification through upcycling and gluten reduction. This study addresses the challenges of reformulating wheat bakery products with four technologically distinct oat forms at three levels (5, 10, 15% substitution of wheat flour) by focusing on dough’s structural integrity. While conventional farinographic metrics such as Stability (STA) or Degree of Dough Softening (DSD) usually are not able to capture the dynamic fatigue of the gluten–starch matrix of wheat dough, several innovative kinetic descriptors are introduced, e.g., dough development slope angle (DDSA), and the time-resolved of both the dough curve width (DW) and farinograph elasticity loss (FEL) foursomes. Analytical results revealed that fiber-rich oat bran induced a mechanical ‘pseudostabilization’, whereas germinated diastatic malt caused a severe enzymatically driven structural collapse of wheat dough cohesiveness. This degradation was corroborated by a sharp non-linear decline in Falling Number (from 482 s to 196 s) and by a dramatic rise in the DSD/STA ratio (from 6.4 to 149.2). Statistical analysis indicated the proposed descriptors, particularly late-stage DW₁₅–DW₂₀ and FEL₁₅–FEL₂₀, provided more sensitive associations with quality parameters of small round breads baked at a laboratory scale—height, bread slice area, and specific volume—than traditional static indicators of the farinogram. As usual in such cases, a critical threshold of wheat flour substitution was identified at 10–15%. These results demonstrate that time–resolved kinetic modeling of dough elasticity serves as a robust complementary tool for predicting baking performance, enabling the rational optimization of formulations and the prevention of structural defects in industrial production. Full article

Proso millet (Panicum miliaceum L.) is being increasingly used in gluten-free baking; however, the influence of cultivar-dependent functionality on gluten-free dough remains insufficiently characterized. This study systematically evaluated the impact of nine proso millet cultivars (Cope, Dawn, Sunrise, Earlybird, Huntsman, Minco, Panhandle, Plateau, and Rise) on dough rheology, bread quality, and texture stability in a gluten-free formulation. Dough viscoelasticity was characterized using small-amplitude oscillatory shear (G′, G″, tan δ) and creep–recovery (J_end, J_nr, J_r/J, strain recovery, and t₉₀). Breads were then evaluated for specific volume, crust and crumb color, and texture profile analysis (TPA) over 0, 2, and 5 days of storage. All doughs exhibited weak gel behavior (tan δ = 0.30–0.36) with G′ consistently exceeding G″. The waxy, low-amylose cultivar Plateau produced the stiffest dough (highest G′ and G″) and the lowest loaf specific volume (1.97 mL/g), whereas Rise and Earlybird yielded the greatest expansion (2.43–2.40 mL/g). Storage induced typical staling (increased firmness, decreased springiness, cohesiveness, and resilience) with cultivar-dependent retention of elastic attributes linked to rheological parameters. Overall, cultivar starch structure impacts dough viscoelasticity, loaf expansion, and texture evolution, highlighting cultivar selection as a practical route to improve gluten-free bread quality and shelf-life consistency. Full article

This study evaluates the techno-economic feasibility of producing a functional baked snack formulated with sweet potato flour, cereals, and upcycled brewer’s spent grain (BSG). The analysis, developed in SuperPro Designer^®, integrates experimentally derived parameters from literature, justifying the transition from laboratory-scale data to an industrial production model. The analysis identified refrigerated storage (48 h) and tray drying as the primary bottlenecks limiting throughput. By synchronizing equipment cycles and increasing the number of units, the production capacity was adjusted from 154.32 to 1077.21 metric tons per year, capturing approximately 0.8% of the estimated annual demand for sweet potato snacks in Mexico. Economic evaluation for this scale demonstrated a capital investment of USD 24.6 million and annual operating costs of USD 8.49 million. The inclusion of a sedimentation-based water treatment, while increasing costs, enables a significant reduction in freshwater intake. The project yielded a payback period of 3.62 years and a Net Present Value (NPV) of USD 23.908 million. Sensitivity analysis revealed that profitability is strongly influenced by production volume and sweet potato costs. These findings provide a realistic framework for assessing the commercial viability of functional food formulations when scaled for industrial production. Full article

Postharvest processing plays an important role in improving the quality and storage stability of mature fresh Amomum villosum Lour. (A. villosum). We investigated the effects of seven common drying methods (electric baking drying (EBD), heat pump drying, sun drying after heat pump drying, shade drying, hot air drying, sun drying, and freeze drying) on the volatile components of Amomum villosum. To discriminate different samples and identify key markers, chemometric techniques, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), were applied to Chromatography–Mass Spectrometer (GC-MS) data of 70 identified metabolites. As an unsupervised method, PCA was first utilized to observe the overall clustering tendency of 21 samples, showing clear dispersion among seven groups with a slight overlap in the samples from sun drying after heat pump drying and hot air drying. To improve discrimination accuracy, the OPLS-DA model was further established as a supervised method. Its reliability was verified by permutation tests and cross-validation, which confirmed the absence of overfitting (R² and Q² intercepts with the vertical axis were <1 and <0, respectively). S-plots combined with variable importance in projection (VIP) values greater than 1 were used to screen differential metabolites, and camphor, borneol, and bornyl acetate were identified as the key discriminant markers for the samples obtained by different drying methods. Consequently, camphor, borneol and bornyl acetate, which are regarded as quality markers of A. villosum, were determined by gas chromatography (GC) to identify the optimal drying method for fresh A. villosum. The results showed that the content of the quality markers in A. villosum obtained by the seven drying methods outclass the standards of the Chinese Pharmacopoeia.Comprehensively considering the experimental results and the convenience and operability of the drying process, EBD is the most suitable drying process of A. villosum for popularization and application. It is on account of the shortest drying time among the seven drying methods, which only took 21.63 h to complete the drying of fresh A. villosum. Besides that, the quality control parameters in the content of bornyl acetate, camphor, borneol and the essential oil of A. villosum obtained by EBD were far more than the standards stipulated in the pharmacopeia. Full article

Reducing cake fat while maintaining aeration, crumb softness, and consumer acceptance remains challenging because fat crystals contribute to interfacial stabilization and structure development. This study evaluated an interfacial processing strategy in which oil dispersion is refined by pre-emulsification to evaluate whether refining oil dispersion by pre-emulsification modulates the functional impact of lipase (via in situ formation of surface-active lipolysis products). A D-optimal design (16 formulations) quantified the effects of fat type (shortening vs. sunflower oil), fat level (100% vs. 50%), pre-emulsification (absent/present), and lipase dose (0, 50, 100 ppm; flour basis) on batter and baked-cake quality. Responses included moisture, color, volume/visual structure, texture and hedonic sensory evaluation for selected formulations. Lipase improved structure and texture, with the strongest benefits in reduced-fat samples, where hardness-related parameters decreased and volume/crumb refinement improved. Pre-emulsification modulated lipase performance in a formulation-dependent manner, indicating significant interactions. In sensory tests, the combined approach improved low-fat acceptance compared with the low-fat control. Overall, pre-emulsification-enabled lipase action offers a route to recover key quality attributes in low-fat cakes without conventional emulsifiers. Full article

Salt reduction is an important strategy for healthy diets. Our previous study developed low-sodium chickpea nang (LCHN) using potassium chloride, wheat gluten, inulin and L-lysine. However, consumers also value taste. The impact of this reformulation on oral processing characteristics remains unclear. This study collected chewing samples from 12 volunteers at five mastication stages (0%, 25%, 50%, 75%, and 100%) of regular chickpea nang (CHN) and LCHN, measuring chewing parameters, bolus moisture content, saliva addition amount, and flow rate. Results indicated that LCHN had a significantly shorter swallowing time (24.22 ± 3.63 s vs. 27.84 ± 6.01 s, p < 0.05, Cohen’s d = 0.73), while the number of chews (Nc), chewing frequency (Fc), bolus moisture content, and saliva flow rate showed no inter-group differences across all mastication stages (p > 0.05). Bolus moisture content increased significantly with mastication progression in both groups (p < 0.05), whereas saliva addition amount and flow rate decreased significantly (p < 0.05). Additionally, higher chewing frequency correlated with increased saliva addition amount and reduced flow rate (p < 0.05). In CHN, the Nc positively correlated with chewing time (r = 0.452, p < 0.01) and frequency (r = 0.458, p < 0.01), whereas in LCHN it negatively correlated with time (r = −0.329, p < 0.05) and positively with frequency (r = 0.884, p < 0.01). These findings provide theoretical basis for low-sodium baked product development. Full article

Addressing the challenges of multi-parameter interactions and unclear micro-mechanisms in poplar biomass panel manufacturing, this study employed a multi-scale approach integrating statistical optimization, microstructural characterization, and mechanism validation. A central composite design was used to investigate the effects of pressing time, pressure, and baking temperature (conditioning step) on modulus of rupture (MOR), modulus of elasticity (MOE), water absorption (WA), and thickness swelling (TS), establishing predictive models for multi-objective performance. Quantitative SEM analysis correlated macroscopic properties with microstructural parameters (porosity, pore size distribution, fiber–fiber contact ratio), elucidating how process conditions govern performance via interface quality and material densification. The optimized parameters yielded panels with MOR of 30.04 MPa, MOE of 10,716 MPa, WA of 4.98%, and TS of 1.75%. Modifier incorporation enhanced MOR and MOE by 23.10% and 26.38%, respectively, while reducing WA and TS by 50.59% and 29.89%. SEM confirmed an improvement in fiber–matrix interfacial bonding under optimized conditions. Environmental emission and combustion tests validated compliance with green development principles. This work establishes a cross-scale framework linking processing, microstructure, and performance, offering theoretical foundations for green manufacturing of high-performance biomass panels. Full article

This study aimed to investigate the flavor quality and starch physicochemical properties of three orange-fleshed sweet potato varieties commonly cultivated in northeastern China. Fresh and baked samples were evaluated using sensory analysis, electronic nose and tongue, gas chromatography-mass spectrometry for volatile compound profiling, and chemical methods for starch characterization. Liankaoshu 1 exhibited the highest sensory score (88.6), reflecting superior taste and aroma. A total of 70 volatile organic compounds were identified, including β-damascenone, maltol, and β-ionone, as key contributors to baked flavor. Significant varietal differences were found in starch content, particle size, and crystalline structures, with Pushu 32 showing CA-type crystals, Yanshu 25 A-type, and Liankaoshu 1 B-type. Baking increased maltose and soluble sugar levels, which were strongly correlated with sensory attributes. Spearman correlation analysis revealed that sweetness and overall sensory scores were significantly and positively correlated with maltose, soluble sugar, and reducing sugar contents, as well as starch particle size parameters (p ≤ 0.05). These results indicate that starch structural characteristics and saccharification efficiency play critical roles in regulating flavor formation during baking, providing a theoretical basis for sweet potato breeding and processing optimization. Full article

Beetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile. The aim of the study was to evaluate the effect of different leavening agents (baking powder and baker’s yeast) and geometry (rectangular and oval) on bioactive compound stability and antioxidant capacity when incorporating beetroot by-products into gluten-free bread formulations. Rectangular and oval-shaped gluten-free breads were produced using 3D printing. Moisture content, pH, color parameters, bioactive compounds (betalains and phenolic compounds), and antioxidant activity were analyzed in both crust and crumb. BBP addition significantly increased total phenolic content, antioxidant capacity, and betalain content in all formulations. Breads with baker’s yeast exhibited higher bioactive retention due to acidic pH levels that favor phenolic and betanin stability. Bread with baking powder showed a higher retention of betaxanthins (yellow pigments), while those with baker’s yeast retained betacyanins (red-violet pigments). Oval geometry improved moisture retention and bioactive preservation due to reduced surface exposure. This research demonstrates the feasibility of developing nutritionally enhanced gluten-free products using additive manufacturing. Bread enriched with beetroot by-product and baker’s yeast represents a suitable option to improve functionality and pigment retention while valorizing industrial waste. Full article

Achieving a high nutritional value of food often involves fortifying microorganisms (such as bacteria and yeast) used in baking and dairy industry with essential elements. The aim of this study was to investigate the effect of a pulsed electric field (PEF) on the penetration and accumulation of Ca²⁺ and Mg²⁺ ions into model membranes of the food-grade yeast Saccharomyces cerevisiae. Simplified model membranes (monolayers and liposomes) were constructed using the phospholipid 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphatidylcholine (POPC). The Langmuir monolayer technique, dynamic light scattering (DLS) and microelectrophoresis were employed to characterize the physicochemical properties of the model membranes investigated. The results showed significant molecular-level differences in the interactions of the selected cations with lipid monolayers and bilayers in liposome structures. Both cations deeply penetrated the membrane’s hydrophilic region, yet two competing effects were evident: expansion induced by hydrated Mg²⁺ and condensation driven by Ca²⁺ bridging. Furthermore, the application of PEF increased the concentration of ions absorbed by the liposomes. Specifically, optimized PEF parameters resulted in cation accumulation within the model membranes, ranging from 6 to 13%. This finding correlates well with the increased Ca²⁺ and Mg²⁺ uptake observed in real yeast cells, providing a deeper understanding of the cell membrane-environment interface and the underlying processes. Full article