Search Results (306)

This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated seeds into recipe of organic sourdough bread on nutritional, technological, and sensory properties. The pH of both control (CSD, flour only) and boosted (BSD, supplemented with “grape water”) sourdough fell below 4.5 by day 3. After 10 days of back-slopping and fermentation, both sourdoughs harbored 9 log CFU/g of lactic acid bacteria, whereas yeast cell density in the CSD was 1 log cycle higher. Based on their high germination rates (~90%), lentil and wheat seeds were selected as additional ingredients (5%). Bread with germinated lentils (GL) and bread with germinated wheat (GW) were compared with control bread (without seeds). GL and GW breads showed gas cell areas of 28.6% and 18.1%, respectively, which were higher than the control. In addition, GL and GW received higher scores for taste (8.6) and softness (5.6), respectively. Additionally, GL contained more proteins (9.9%) and fewer lipids (0.3%) than the two other bread types, in addition to being potentially labeled as a “source of fiber”. Full article

The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodology to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different levels of milk powder, egg white, yeast, sugar, psyllium husk powder, xanthan gum, and soy lecithin. The models fit achieved an $R^2\ge 80\%$. The optimized formulation increased the specific loaf volume from 1.7 to 2.8 cm³ g⁻¹ and decreased crumb firmness from 10.6 to 3.7 N compared to the initial gluten-free bread formulation (C1). Egg white, milk powder, and psyllium contribute to the formation of a gluten-like network, which enables gas retention, dough expansion, and volume increase. In addition, soy lecithin, among hydrocolloids, enhances dough stability and moisture retention, resulting in a softer crumb. Sensory evaluation indicated good consumer acceptability (average score of 7 on a 9-point hedonic scale), particularly for texture and flavor. These findings suggest that optimal formulation of sorghum achieves both technological and sensory properties, supporting its potential as a viable gluten-free bread alternative. Full article

The incorporation of bioactive compounds from plant-based by-products into staple foods represents a sustainable strategy to enhance both nutritional quality and health benefits. The aim of this study was to evaluate the effect of buckwheat husk addition (1.5%, 3.0%, 4.5%) on the antioxidant activity, total phenolic content (TPC) and its profile, color parameters, and sensory attributes of wheat and wholemeal breads. Increasing the husk content significantly (p ≤ 0.05) enhanced antioxidant activity, especially in the lipid-soluble fraction, with the highest values observed at 4.5% addition. In terms of TPC, wheat bread showed a significant (p ≤ 0.05) increase (16.5%) only at 3.0% husk addition, while wholemeal breads exhibited consistent TPC growth at all levels, reaching a 35.2% increase at 4.5% enrichment. Phenolic profiling revealed syringic acid as the dominant compound, constituting up to 64.4% of total phenolic acids in wholemeal bread with 4.5% husk. Flavonoids content increased with husk addition, with rutin, catechin, and orientin most prominent. Color analysis indicated a reduction in lightness and hue angle, an increase in browning index and total color difference with higher husk addition. Addition of husk modified aroma, color, and mouthfeel. Wholemeal breads with 1.5% and 4.5% buckwheat husk had the highest acceptability, enhancing nutritional and functional quality without affecting preference. Buckwheat husk effectively enhances bread’s nutritional and functional quality. Full article

The historical co-production of olive oil and wine has influenced the Mediterranean landscape and economy. Olive oil and wine production generates substantial organic waste, including olive pomace, grape pomace, and wastewater, which poses environmental challenges if untreated. These byproducts contain bioactive compounds, including polyphenols, such as hydroxytyrosol, resveratrol, and flavonoids, which possess antioxidant and anti-inflammatory properties, making them valuable for the development of functional foods and nutraceuticals. A combined waste valorization strategy can enhance bioactive compound recovery and align it with circular economic principles. The incorporation of olive oil and wine byproducts into food matrices, such as bread, pasta, dairy products, baked goods, chocolates, beverages, and processed items, has been explored to enhance antioxidant content, dietary fiber, and nutritional value. However, successful integration depends on maintaining acceptable sensory qualities and addressing the technical challenges in extraction, processing, and regulatory compliance. Realizing the potential benefits of dual valorization requires a systemic shift integrating scientific innovation, regulatory adaptability, and consumer engagement, guided by evidence, transparent communication, and inclusive governance to ensure that sustainability goals translate into environmental, economic, and public health outcomes. Full article

This study investigates the nutritional and chemical profile of cricket (Acheta domesticus) flour, evaluating its potential as a sustainable and highly nutritious food source. Cricket flour, with a protein content of approximately 60%, offers a significantly higher nutritional value compared to many traditional food sources. It is particularly rich in essential amino acids, making it a valuable and sustainable protein alternative. Additionally, the flour is rich in minerals such as potassium, calcium, magnesium, copper, and zinc. The administration of 100 g of cricket flour would exceed the recommended daily intake for adults for most nutrients, making its incorporation into more traditional foods such as bread and pasta at low percentages feasible, easily compensating for any imbalances and increasing their nutritional values. We found that an addition of a mere 10% of cricket flour to produce an experimental pasta fulfilled half of the recommended daily intake values for protein, lipids, and minerals. Chemical analyses of the pure cricket flour revealed only trace amounts of polycyclic aromatic hydrocarbons (PAHs) and linear alkanes, with concentrations well below safety thresholds established for other food categories, indicating that cricket flour is safe for human consumption. The study’s findings confirm that cricket flour is a promising sustainable protein source, and its integration into classic foods could safely contribute to alleviating iron and copper deficiencies as well as malnutrition. Full article

Oat bran offers notable health benefits, but excessive incorporation into bread often compromises quality and consumer acceptance due to its competition for water, particularly with gluten, impairing dough structure. The pre-hydration of fibrous ingredients could alleviate their negative impact on bread quality. This study aimed to determine the optimal pre-hydration level of oat bran to achieve maximal quality in bread enriched with pre-hydrated oat bran that replaced 20% white flour in a white bread formula. Oat bran was pre-hydrated to six water activity (a_w) levels, ranging from 0.9951 to 0.9989. The results revealed that oat bran hydrated near its saturation point (a_w = 0.9979) yielded the composite bread with the most desirable structural and textural properties, including the highest specific loaf volume, minimal crumb hardness, and superior springiness and cohesiveness—attributes comparable to those of the control white bread. Conversely, hydration levels either below or above this saturation threshold led to a decline in bread quality. Optimally saturated oat bran exhibited significantly reduced water absorbency, ensuring sufficient water availability for gluten network development. The findings underscore the critical role of precise hydration in optimizing the functional properties of oat bran for bread-making applications. Full article

Background: Ultra-processed foods (UPFs) represent a substantial part of modern diets, with a growing prevalence in food environments worldwide. Their unfavourable nutritional composition and adverse health effects present growing public health concerns. Methods: This study examines the prevalence of UPFs in the Slovenian food supply, their nutritional quality and the use of different food symbols and labelling schemes on food packaging. A cross-sectional analysis was conducted using the representative Slovenian branded foods database. A total of 23,173 prepacked foods and beverages were categorised into levels of processing according to the NOVA classification system. The nutritional composition of UPFs was compared to less processed products within 16 narrow subcategories. Additionally, the prevalence in the use of front-of-package nutrition labelling (FOPNL) and subjectively nutrition-related elements (SNREs) (such as EU Organic, Vegan labels etc.) were assessed across different food categories and processing levels. Results: Results show that UPFs represent 54.5% of the available products in the Slovenian food supply, with the highest prevalence in Confectionery (93%), Bread and bakery products (83%), Meat, meat products and alternatives (77%) and Convenience foods (74%). Comparison of nutritional composition indicated that UPFs had significantly poorer nutritional composition compared to less processed counterparts, including higher levels of sugar, salt and saturated fats, and a lower protein content. Breakfast cereals, Snack foods, Meat alternatives and Pre-prepared salads and sandwiches showed the most significant differences between UPFs and less processed counterparts. Analysis of the prevalence of symbols and labelling schemes revealed that 33.8% of products carried at least one FOPNL (15.0%) or SNRE (19.1%), with SNREs being more prevalent on less processed products and FOPNL predominantly used on UPFs (p < 0.05). The most prevalent SNRE was the EU Organic logo (12.7%), followed by the Vegan (4.7%) and Non-GMO (3.1%) logos, whereas the most frequent FOPNL was Reference Intakes (RI), presenting only energy value RI-Energy (12.5%), followed by nutrient-specific RI (1.6%), while other FOPNL were scarce and limited to certain categories. An additional comparison of visual presentation highlighted the potentially selective use of voluntary FOPNL to improve product framing. This raises concerns about their role in guiding consumer choices versus serving as marketing tools, especially when it comes to UPFs. Conclusions: Our findings highlight the need for monitoring UPFs in the food supply together with harmonised, mandatory labelling regulations to ensure transparency and empower consumers to make healthier choices. Full article

Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum (SC1), and Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus (SC2). After 20 h of fermentation at 30 °C, the acidity of the sourdoughs prepared with SC1 and SC2 was significantly higher in respect to the corresponding spontaneously fermented sample. The use of the starter culture for sourdough fermentation resulted in sourdoughs with higher glycerol and lactic acid contents, and lower ethanol and acetic acid. The empirical rheological measurements indicated that the behavior of the proteins and starch within the complex dough matrix, during mixing and heating, is influenced by both sorghum level and starter culture type. The use of the sourdough allowed the preparation of gluten-free breads with good texture and high contents of bioactive compounds. In conclusion, sourdough fermentation can be successfully used for boosting the quality of the gluten-free bread products. Full article

Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob–wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Fructilactobacillus sanfranciscensis, and Lactobacillus helveticus) and three yeast species (Saccharomyces cerevisiae, Kazachstania humilis, and Torulaspora delbrueckii). The sourdoughs underwent six consecutive refreshment cycles and were analyzed to determine their pH, microbial and biochemical composition, gassing power, and volatile organic compounds (VOCs). The carob–wheat sourdough exhibited faster acidification and higher lactic acid bacteria (LAB) activity, resulting in a 90–98% reduction in the sugar content, compared to 60% in the carob sourdough. Microbial sequencing revealed that L. plantarum was the dominant species in all samples, while K. humilis and S. cerevisiae were enriched in carob and carob–wheat sourdough, respectively. Both types of sourdough demonstrated effective leavening in bread dough without the addition of commercial yeast. Fermentation also modified the VOC profiles, increasing esters and alcohols while reducing acids, aldehydes, ketones, and furans. While the antioxidant activity showed a slight decline, the pinitol content remained unchanged. These findings suggest that extended sourdough fermentation, supported by multiple refreshments, enhances the baking suitability of roasted carob flour and supports its application as a functional, sustainable ingredient. Full article

This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm²; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. The proteolytic activity of L. brevis and P. pentosaceus increased two-fold with 10 and 20 min US stimulation, respectively, compared to fermentation without ultrasonication. Regarding the impact of proteolysis and sonication on gliadin proteins, fermentation with both strains reduced gliadin content in commercial gluten by an average of 77.4% compared to the untreated sample, and additional US treatment further enhanced gliadin degradation efficiency to an average of 83.5%. The combined application of US and lactic acid fermentation initiated a seven-fold decrease in wheat wholemeal flour (WF) gliadin levels compared to the untreated sample (47.2 mg/g). Furthermore, the synergistic application of US, LAB, and yeast fermentation allowed us to reduce gliadin content up to 1.6 mg/g, as well as to reduce gluten content in the sourdough up to 3 mg/g. Despite complete hydrolysis of the gliadin fraction under the combined effects of US and fermentation, glutenins were less affected by the applied treatments in all cases. The technology presented in this study offers a promising approach for producing gluten-free or low-gluten fermented products in the bread-making industry. Full article

Bread is a staple food and can be enriched with a variety of deficient nutrients in the human diet. This study evaluated the impact of buckwheat hull addition on the mineral content of toasted bread made with wheat bread flour and wholemeal bread made with the addition of wholemeal wheat flour. Bread samples were prepared with different levels of buckwheat hull addition (1.5%, 3.0%, and 4.5%) and compared with a nonenriched control sample. The impact of buckwheat hull addition on mineral content was determined using atomic absorption spectrometry. In the tested bread samples, the macroelements, in terms of determined quantities, can be ordered as follows: potassium (K) > phosphorus (P) > calcium (Ca) > sodium (Na) > magnesium (Mg); microelements can be ordered as follows: zinc (Zn) > iron (Fe) > manganese (Mn) > copper (Cu). Statistical analysis showed a significant increase (p < 0.05) in the manganese content in all enriched breads samples, but the most important changes were observed between 1.5 and 4.5% of husk addition. Significant increases were also observed in the Zn, Mg, Ca, Na and K contents depending on the bread type and the level of husk concentration. This study showed the role of food processing methods, such as food enrichment with a functional ingredient—buckwheat husk—in enhancing the nutritional quality of bread. Buckwheat hull addition to bread increased the coverage of daily requirements for several minerals crucial for the proper functioning of the human body. The consumption of a 100 g portion of husk-enriched (4.5%) wholemeal bread makes it possible to cover up to almost 70% of the daily requirement for manganese in the adult diet. Full article

The production of functional bread has been of great interest lately to the Food Industry. Regarding this, the enrichment of bread with natural raw materials rich in phenolic antioxidants, such as fruits, has become a new trend. Likewise, the aim of the current study was to evaluate novel supplements based on freeze-dried Cornelian cherry juice, both unfermented and fermented by probiotic L. plantarum ATCC 14917, in sourdough bread production. The outcome showed that the fermented supplement led to sourdough bread with elevated nutritional features in terms of its total phenolic content (99.5 mg GAE/100 g) and antioxidant activity (213 mg TE/100 g for ABTS and 4.7 μmol TE/g for DPPH), as well as a reduction in phytic acid (93.3%) compared with all the other bread samples. In addition, the same sample contained higher amounts of lactic (2.91 g/Kg bread) and acetic acid (1.23 g/Kg), as well as formic (0.11 g/Kg), n-valeric (0.12 g/Kg) and caproic (0.05 g/Kg) acids compared with all the other samples, leading to a higher preservation time (13 days) regarding rope and mold spoilage. All breads exhibited the same sensorial characteristics, proving that the supplement did not affect bread quality. This outcome is very interesting since powdered supplements have recently been endorsed in the bread industry for enabling nutritional and technological improvements. Full article

Cereals are the basis of the human diet, and among them, after rice and corn, wheat is the most cultivated in the world. Drought, conflicts, and high prices affect food security in many countries. The CHANGE-UP project funded by the PRIMA program aims at redesigning agricultural systems for the Mediterranean area to make them more resilient to climate change, and includes, among other agronomic innovations, the cultivation and characterization of perennial wheat genotypes. In this study, four perennial wheat lines, 235a, 20238, OK72, and 11955, grown in Italy, were examined for their technological and chemical composition and rheological properties and compared with the perennial species Thinopyrum intemedium (Kernza^®) and to a modern durum wheat variety, used as controls. On average, all the perennial genotypes presented very small kernels along with high protein content, total antioxidant capacity, and mineral content, and genotypes OK72 and 11955 presented good test weight values. Line 235a had the best gluten quality, whereas line 20238 reported the worst values for bread-making aptitude. Results indicate that perennial grains could adapt to the Italian environment and manifest their nutritional and technological potential, constituting promising raw materials for enhancing diversification in nutrition by sustainable agriculture based on agroecological principles. Full article

Argan oil is known worldwide for its nutritional, therapeutic, and cosmetic benefits. However, the extraction process produces 40–50% of argan press cake (APC), which is rich in protein, fiber, and minerals. Despite its nutritional potential, the high saponin content of APC imparts a bitter taste and anti-nutritional properties, making it unsuitable for human consumption and often wasted. This study addresses this issue by using boiling treatments with citric acid (CA) and distilled water (DW) to reduce the saponin content while evaluating the impact on APC quality. In addition, this study explores, for the first time, the incorporation of treated argan press cake, APC-CA and APC-DW, at different levels (5%, 10%, 15%, and 20%) into whole wheat flour (WWF) for bread production to improve the nutritional profile. The results indicate that both treatments significantly reduce saponin content while maintaining nutritional quality comparable to untreated APC. This includes a 50% reduction in phytic acid levels. The absence of tryptophan fluorescence emission was observed in APC-CA, which may be related to chemical degradation or interactions with other molecules. The substitution of APC-CA and APC-DW increased the protein of composite flours in a level-dependent manner. At substitution levels up to 10%, APC-CA and APC-DW positively influenced the technological properties of the bread. This study demonstrates the potential of APC to improve the nutritional value of bread and supports zero-waste initiatives by reusing by-products. Full article

A 5% salt solution was used to make sponge dough from wheat flour. We devised a new starter (wheat flour saline culture) by adding 5% saline to wheat flour and incubating it for 24 h. The dough’s rise was enhanced by adding wheat flour saline culture to the dough: after two hours, the dough volume increased by 20–30% compared to the control. Furthermore, the specific volume of the bread increased from 2.25 cm³/g in the control to 2.73–3.47 cm³/g when sugar or other auxiliary ingredients were not added to it. Wheat flour saline culture contained a large number of halotolerant bacteria. The addition of wheat flour saline culture increased the air bubble size and specific volume of the bread. Full article