Search Results (1,156)

Drought severely threatens wheat production. Under drought conditions, root system architecture (DRSA)-related traits in common wheat significantly affect wheat production. In China, Zhoumai16 is a high-yield winter wheat variety in the Huang-Huai wheat region. It is suitable for high-fertilizer and high-water cultivation and has moderate drought tolerance. DK171 is a newly developed high-yield and stress-tolerant variety, with higher drought tolerance. Thus, identifying genetic loci associated with DRSA-related traits from DK171 and developing available molecular markers are of great importance for enhancing wheat stress tolerance breeding. In this study, DRSA-related traits, including the total root dry weight (DDRW), total root length (DTRL), total root area (DTRA), and the number of root tips (DNRT) under drought stress, were assessed using the hydroponic system in Zhoumai16/DK171 recombinant inbred lines (RIL) population. A total of five quantitative trait loci (QTL) for DRSA-related traits were identified, e.g., QDDRW.daas-1BL, QDTRS.daas-4AL, QDNRT.daas-4DS, QDTRL.daas-3AL, and QDDRW.daas-5D, and explained 6.1% to 18.9% of the phenotypic variances, respectively. Among these, QDTRS.daas-4AL and QDTRL.daas-3AL were consistent with previous reports, whereas the QDDRW.daas-1BL, QDNRT.daas-4DS, and QDDRW.daas-5D are novel. The favorable alleles of QDTRS.daas-4AL and QDNRT.daas-4DS were inherited from Zhoumai16, whereas the favorable alleles for QDDRW.daas-1BL, QDTRL.daas-3AL, and QDDRW.daas-5D were contributed by DK171. Furthermore, five kompetitive allele-specific PCR (KASP) markers, Kasp_1BL_DTRS (QDDRW.daas-1BL), Kasp_3AL_DTRS (QDTRL.daas-3AL), Kasp_4A_DTRS (QDTRA.daas-4A), Kasp_5D_DDRW (QDDRW.daas-5D), and Kasp_4D_DNRT (QDNRT.daas-4D), were developed and validated in a diverse panel with 108 wheat varieties mainly from China. Additionally, eight candidate genes related to plant hormone regulation, ABC transporters, and calcium-dependent lipid-binding domain proteins were identified. This study offers new loci, candidate genes, and available KASP markers for wheat drought tolerance breeding and facilitating progress in developing drought-tolerant wheat cultivars. Full article

Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip powder (RP) on bread nutritional quality, functionality, and rheology. Five bread formulations were developed by replacing WF with CF at 0%, 5%, 10%, 15%, and 20%. Four other formulations were prepared by replacing WF in the 15% CF sample with RP at 0.5%, 1%, 2%, and 3%. Proximate composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP), and key physical characteristics were assessed, alongside the retention rates of functional attributes after baking. Rheological behavior of composite flours was analyzed using the MIXOLAB system to evaluate dough performance. Results showed that moderate WF substitution with CF (5–15%) increased dietary fiber and antioxidant activity while maintaining acceptable dough rheology and bread quality. At 20% CF substitution, TPC, TFC, FRAP, and DPPH increased 1.62-, 1.63-, 2.93-, and 3.03-fold versus control, with 59–66% retention. Addition of RP up to 3% to the 15% CF-substituted sample further enhanced bioactive properties, with TPC, TFC, FRAP, and DPPH reaching 2.13-, 2.03-, 4.49-, and 3.99-fold vs. BCF15, while retaining 61–67% of their functionality. Further inclusion of RP up to 2% in the 15% CF formulation maintains acceptable dough and bread performance, while 3% RP maximizes phytochemical enrichment but slightly affects technological properties. The combination of 15% CF and 2% RP provided a balanced enhancement in bioactive content and technological performance, offering a practical approach for producing functional bread with improved nutritional and technological attributes. Full article

Haskap berry (Lonicera caerulea L.) pomace, a by-product of juice processing, is a rich source of bioactive compounds. The aim of this study was to evaluate the effect of incorporating lyophilized and ground haskap berry pomace on the physicochemical properties of wheat bread. In addition, flour water absorption and dough rheological properties were assessed. The results demonstrated that the addition of pomace increased flour water absorption and dough stability. However, these improvements did not translate into enhanced bread quality. With increasing pomace levels in the formulation, reductions in bread volume and crumb porosity, as well as an increase in crumb firmness, were observed, which consequently lowered consumer acceptability. In contrast, the addition of pomace significantly increased the dietary fiber and ash contents of the enriched bread. Moreover, the enriched bread exhibited higher antioxidant activity and phenolic compound content, along with significant alterations in the phenolic profile. Enrichment resulted in elevated concentrations of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, protocatechuic acid, and p-coumaric acid. Furthermore, the contents of flavonoid aglycones, particularly quercetin and luteolin, as well as flavonoid glycosides, especially rutin and isoquercetin, were increased. Considering the quality attributes of bread enriched with Lonicera caerulea pomace, together with the associated increase in bioactive compounds, its proportion in wheat flour should not exceed 2%. Full article

Increasing food consumption and waste generation are today’s most difficult economic and environmental challenges. In line with the sustainable production and consumption concept, wasted food, as a source of valuable resources, can be reused to produce new products of higher value than the raw materials from which they were made. This concept was used in this work to design products that are a plant-based alternative to fermented milk drinks, which arouse great interest among consumers due to their health-promoting properties. This study aimed to design potential probiotic beverages from food industry waste, including wheat-rye bread and chokeberry pomace, using lactic acid fermentation with different strains of lactic acid bacteria (LAB) and to evaluate selected quality features of the obtained beverages. In the first stage of the research, the group of LAB strains was tested for their efficiency in bakery waste fermentation, and then the potential probiotic properties of chosen LAB strains (Lactiplantibacillus plantarum A7, Lacticaseibacillus paracasei INV001, Lacticaseibacillus rhamnosus INV002, Lentilactobacillus buchneri P7, Loigolactobacillus coryniformis INV014) were characterized according to FAO/WHO requirements. For the prepared beverages, microbiological quality, antioxidant properties, and the content of polyphenolic compounds were determined. It was found that bakery and chokeberry waste may constitute a good base for obtaining fermented beverages with some beneficial properties, including a high number of potentially probiotic bacteria, reaching 10⁸ CFU/mL, and antioxidant properties, which positively verified their functional properties. The research confirms the high potential of lactic acid fermentation in managing food waste to create innovative, sustainable food products with probiotic properties. Full article

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 fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges. This study evaluated graded replacement of type 750 wheat flour with Acheta domesticus (house cricket) powder—together with an extreme 100% cricket-powder formulation—on the nutritional composition, color, particle size distribution, fermentative properties, baking loss, crumb hardness, and sensory quality of bread. Fifteen baked variants were prepared: a 100% wheat flour control; thirteen wheat–cricket blends containing 5–90% cricket powder; and an extreme formulation with 100% cricket powder. Increasing cricket-powder levels significantly increased protein, fat, fiber, zinc, and riboflavin contents while decreasing carbohydrate and starch levels. Technologically, higher substitution levels resulted in darker crumb color, a shift toward coarser particle size distribution, reduced gas retention during proofing, and increased baking loss. Sensory analysis indicated that up to 15% inclusion maintained full consumer acceptability, while 20–25% was at the acceptance threshold. Above 35%, acceptability declined sharply due to intensified earthy flavors and textural changes. The findings highlight 15% inclusion as the optimal balance between enhanced nutritional value and sensory quality, with potential for higher incorporation if appropriate technological modifications are applied. Full article

The need to diversify food products on the market, the interest of producer-farmers and food processors in nutritionally healthy raw materials, and especially the demand among consumers for new, high-quality product assortments have led to the introduction of ancient wheat species into cultivation. Ancient plant species are often grown using environmentally friendly agricultural technologies. The aim of the study was to compare the technological parameters, rheological properties of dough, and baking indicators of grains (and the flour milled from them) from ancient wheat species T. sphaerococcum and T. persicum with common wheat. These were cultivated using both traditional ploughing and simplified shallow tillage systems. The wheat grain was obtained from field experiments located in three certified organic farms in Poland. In the plant material samples, physical, technological and rheological parameters were determined. The grain, flour, baked bread, and the colour of grain and flour were characterised. It was found that the tested cultivation systems did not have a significant effect on the analysed traits (except for dough parameters: dough stability time, dough softening, and bread weight after removal from the oven and 24 h after baking where shallow tillage turned out to be more advantageous). In turn, the wheat species significantly influenced the tested traits. This factor was found to determine relatively high (higher than common wheat) values of protein complex and water absorption characteristics in ancient wheat flour (T. persicum: TPC/TPCF—156/150 g·kg⁻¹, WG/WGF—39.4/34.5%, WA—62.9%; T. sphaerococcum: TPC/TPCF—145/142 g·kg⁻¹, WG/WGF—38.5/33.3%, WA—58.2%). The obtained results for the technological and rheological properties of the grain and flour indicate that ancient wheat species, particularly T. persicum, can be a potential raw material for the production of healthy food, including bread baking. Full article

Cereal grains have been dietary staples for millennia, providing essential nutrients alongside their primary carbohydrate content. Recently, the search for sustainable, nutrient-rich alternatives has drawn attention to spelt (Triticum aestivum ssp. spelta L.), a low-input crop with promising nutritional properties. Spelt supplies a higher content of unsaturated fatty acids and minerals, such as iron, zinc, and magnesium and exhibits lower levels of phytic acid compared to common wheat. This study explores the nutraceutical potential of fermented bakery products made from spelt and wheat flours using sourdough fermentation, a process driven by lactic acid bacteria (LAB) and yeasts. Breads produced with baker’s yeast were included for comparison. Specifically, this manuscript focuses on the generation of bioactive peptides (BPs), which have demonstrated anti-oxidant, anti-inflammatory, and gut-protective effects by modulating oxidative stress and inflammatory signaling pathways. By comparing aqueous extracts from breads prepared with varying flours and fermentation methods, optimal conditions for producing functional baked goods could be defined. The findings may offer new avenues for developing bakery products that potentially increase intestinal health while promoting sustainable agriculture through the use of spelt. Full article

Alkaline stress, driven by high pH and carbonate accumulation, results in severe physiological damage in plants. While the molecular mechanisms underlying alkaline tolerance have been partially elucidated in many crops, they remain largely unexplored in wheat. We hypothesize that alkaline stress tolerance in wheat is genotype-dependent. This study employed an integrated multi-omics approach to assess alkaline stress responses, combining genome-wide association study (GWAS) and RNA-seq analyses. Systematic phenotyping revealed severe alkaline stress-induced root architecture remodeling—with 57% and 73% length reductions after 1- and 3-day treatments, respectively—across 258 accessions. Analysis of the GWAS results identified nine significant alkaline tolerance QTLs on chromosomes 1A, 3B, 3D, 4A, and 5B, along with 285 associated candidate genes. Using contrasting genotypes—Dingxi 38 (tolerant) and TDP.D-27 (sensitive)—as experimental materials, physiological analyses demonstrated that root elongation was less inhibited in Dingxi 38 under alkaline stress compared to TDP.D-27, with superior root integrity observed in the tolerant genotype. Concurrently, Dingxi 38 exhibited enhanced reactive oxygen species (ROS) scavenging capacity. Subsequent RNA-seq analysis identified differentially expressed genes (DEGs) involved in ion homeostasis, oxidative defense, and cell wall remodeling. Integrated GWAS and RNA-seq analyses allowed for the identification of seven high-confidence candidate genes, including transcription factors (MYB38, bHLH148), metabolic regulators (ATP-PFK3), and transporters (OCT7), elucidating a mechanistic basis for adaptation to alkaline conditions. These findings advance our understanding of alkaline tolerance in wheat and provide candidate targets for molecular breeding of saline- and alkaline-tolerant crops. 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 growing demand for functional bakery products necessitates research on the enrichment of wheat bread with pigweed (Amaranthus spp.) and purslane (Portulaca oleracea) flour. Although these plant-based raw materials offer nutritional and environmental benefits, their inclusion in wheat bread formulations poses challenges in the creation of formulations that may compromise the sensory and structural qualities of the final product. The main objective of this work is to systematically determine the optimal amounts of these alternative flour using multimodal bread characterization techniques that include physicochemical, organoleptic, geometric, and optical evaluations, supported by advanced data reduction techniques and regression models. A total of 70 features were analyzed and reduced to 22 for pigweed flour and 15 for purslane flour informative features. Predictive models (R² = 0.85 for pigweed flour, R² = 0.84 for purslane flour) were developed to optimize the inclusion of alternative flour, resulting in appropriate concentrations of 3.69% for pigweed flour and 7.13% for purslane flour. These formulations balance improved nutritional profiles with acceptable sensory and structural properties. The results obtained not only complement the potential of pigweed and purslane as sustainable functional raw materials but also demonstrate the efficacy of an automated, image-based approach to formulating recipes in food manufacturing. Full article

The study investigates the impact of sourdoughs made with different flours (white wheat, wholemeal wheat, and barley) and specific enzymes (laccase, lipase, and hemicellulase) on the technological properties of gluten-based wheat breads, thereby exploring the combined role of sourdough and enzymes. Three levels of each sourdough (20, 30, and 40%) were tested, and the optimal level was then used to evaluate the impact of individual and combined enzyme treatment. Pasting properties and FT-IR analyses of the flours were evaluated. White wheat flour displayed the highest peak viscosity (353.50 mPas) and final viscosity (526.50 mPas). β-sheet structures predominated in all samples, although they were most prevalent in wholemeal wheat flour (51%) as opposed to white wheat flour (47%) and barley (47%). Sourdough breads exhibited better texture and moisture retention at 40% inclusion than at other levels. After 72 h, white wheat sourdough maintained the highest specific volume (3.71 cm³/g), while barley sourdough retained the most moisture (38.83%) and the lowest chewiness and hardness results, suggesting better softness and crumb retention. Whereas for enzyme treatment, they had different effects. White wheat and wholemeal wheat sourdough breads treated with enzymes had decreased hardness, chewiness, and gumminess; barley sourdough breads with enzymes were negatively affected by the texture. Correlations and multivariate analysis reveal that bread texture is strongly influenced by the type of sourdough and enzymatic treatment. Higher doses of laccase or hemicellulase improve softness in wholemeal-based sourdough bread, while excessive lipase leads to a firmer and less pleasant crumb. Full article

Introduction: Consumption of ultra-processed food (UPF) is associated with poor diet quality and a risk for non-communicable diseases (NCDs). This study explores the energy contribution of NOVA foods and the nutrient gaps. Methods: The study sourced data from the previous Ethiopian National Food Consumption Survey (NFCS). It covered 8254 households, 8254 women of reproductive age (15–45 years old), and 7272 children (6–45 months old). Results: The most consumed UPF in children were biscuits, cookies, soft drinks, and semi-solid palm oil; while cow and human milk, whole wheat bread, a range of legumes, tubers, and cereal-based foods were among NOVA1. In both children and women, the largest dietary energy intake was from NOVA1 (74.6% and 79.0%), processed culinary ingredients (18.3% and 14.0%), processed foods (1.9% and 3.5%), and UPF (5.1% and 3.5%), respectively. Higher intake of energy from UPF was found in urban residences, wealthier households, and women with higher education. However, NOVA1 was more dominantly consumed in rural than in urban areas. Micronutrient and macronutrient gaps were observed compared to the recommended nutrient intake (RNI). The intake of fruits and vegetables was also considerably low compared to the WHO recommendation (≥400 g/day for adults, and ≥250 g/day for children). Conclusions: Adequate intake of micronutrients, fruits, and vegetables is essential to meet the RNI and could have reduced existing body micronutrient deficiencies, such as vitamin A, zinc, iodine, calcium, vitamin D, and selenium prevalence. Whether UPF intake in urban areas is associated with insufficient availability and access to NOVA1 foods or just due to the higher provision of UPF and gained popularity needs additional investigation. Further study is recommended to simulate the impact of increased fruits and vegetables and/or reduced intake of selected UPF, salts, and oils on NCD markers or mortality in the country. Full article

In this study, the reactions of 70 bread wheat varieties released in Türkiye to five prevalent Pst races, including the Yr5-virulent PSTr-27, were evaluated. Reaction tests of wheat varieties to all races revealed PSTr-27 as the most aggressive race, followed by PSTr-31, PSTr-28, PSTr-29, and PSTr-30. Notably, only seven varieties (Kıraç 66, İkizce 96, Dinç, Altındane, Ziyabey 98, Bayraktar 2000, and Shiro) exhibited moderately resistant reactions to PSTr-27, while the remaining varieties were susceptible. The presence of nine important resistance (Yr) genes in these varieties was also screened at the molecular level. Yr5, Yr15, and Yr26 genes were not detected in any of the varieties and Yr10 and YrSP genes were each detected in only one variety, while the other genes were detected in different ratios. Molecular screening showed that 19 varieties with no resistance genes used in this study displayed susceptible reactions; however, ten varieties that did not carry any resistance genes showed resistant reactions to one or more races, suggesting the presence of unknown or novel resistance sources. Furthermore, gene combinations, particularly Yr10 + Yr18, significantly provided resistance to all Pst races studied. These findings highlight that continual monitoring of PSTr-27, and other Pst races is needed, since it can be a serious threat to wheat production in Türkiye and neighboring countries. Full article

Drought severely impacts crop yields, especially wheat. Antitranspirants, which reduce water loss, have been shown to improve crop yield under drought, possibly by increasing pollen viability. To understand the mechanisms, transcriptomic responses were studied in early meiotic wheat anthers extracted from polytunnel-grown plants: well-watered, droughted unsprayed, and droughted plants treated with antitranspirants. Film (Vapor Gard (VG), di-1-p-menthene) and metabolic (Abscisic Acid (ABA), 20% S-ABA) antitranspirants were applied at the flag leaf stage (GS39). Well-watered (WW) plant anthers had more upregulated genes (626 genes) than downregulated ones (226 genes) when compared to droughted unsprayed ones. Most of the differentially expressed genes (DEGs) were transcriptionally downregulated (3959 genes) in droughted, treated-plant anthers (ABA and VG) compared with unsprayed (US), and the number of genes with upregulated expression was lower (830 genes). VG-treated plant anthers had more downregulated genes (3325 genes) than ABA-treated ones (634 genes). Carbohydrate or sugar metabolism and related processes were affected in antitranspirant-treated plant anthers with significant downregulation of genes compared to droughted unsprayed ones; in contrast, these processes were upregulated in well-watered anthers, suggesting broad differences in the transcriptional response. However, antitranspirants did not significantly affect pollen viability or yield in treated plants compared to unsprayed plants, suggesting that anthers are more sensitive at the transcriptomic level than subsequent physiological processes determining yield. Full article