Search Results (173)

This study explores how mixed reality (MR) game environments, enabled by sensor-based motion tracking and interactive visualization technologies, can be effectively integrated into blended learning to promote sustainability education. Using eight Macau bakeries as empirical cases, field investigations collected and categorized surplus bread samples, while carbon emission frameworks informed pedagogical design. Employing a multidimensional research methodology combining questionnaires and semi-structured interviews, the study delved into the intrinsic link between bread waste and carbon emissions. Through perceptual interaction design and task-oriented challenge modes within the MR environment, users were immersed in experiencing the pathway of sustainable behavioral impact. Post-instructional engagement with the MR game revealed that >90% of participants expressed strong affinity for the system design, and >85% perceived it as intuitively operable. Analysis of user feedback and performance data demonstrates the system’s potential to deliver solutions for reducing bread waste and carbon emissions. By establishing a replicable MR game framework and technical mechanisms, this research offers novel perspectives for future sustainability education studies in the field of behavioral mixed reality design. Full article

Characterizing the botanical composition of pollen is essential to understanding the floral resources used by bees. While microscopy is the traditional method, it is time-consuming and limited in taxonomic resolution. Molecular tools such as DNA barcoding offer a more precise and cost-effective alternative for identifying plant taxa in mixed pollen samples. This study implemented a preliminary and cost-effective molecular approach to identify the botanical origin of pollen stored in bee bread from Apis mellifera hives in a tropical dry forest fragment in La Paz, Cesar, using rbcL and matK genes as markers. The chloroplast markers rbcL and matK were amplified and Sanger-sequenced from three independent bee hives, each processed in duplicate as technical replicates. The BLAST+ 2.17.0 results from Sanger sequences showed a sequence identity ranging from 89%–99%, with rbcL showing higher and more consistent matches than matK, suggesting stronger discriminatory power, while the lower identity in one hive indicated a more complex pollen mixture. However, matK detected a greater number of taxa overall (i.e., 70% of the total, 64 genera) compared with rbcL (i.e., 50%, 46 genera). Both markers overlapped in approximately 20% of the taxa, most of which (i.e., 94%) belonged to the family Cactaceae. This indicated that, although rbcL provided more reliable matches, matK contributed to broader taxonomic coverage, highlighting the complementarity of both markers for mixed pollen analyses. This approach highlights its value as an exploratory tool prior to applying high-throughput sequencing strategies. Furthermore, such studies may support the development of local honey brands by validating that their products originate mainly from the biodiversity of tropical dry forests, an ecosystem currently at risk, thereby conferring both ecological and market value. Full article

In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads. Combining pulse flours with durum wheat semolina allows for improved dough handling and processing performance, leveraging the functional properties of both ingredients. Water absorption increased with pulse flour addition (average 1.90 g H₂O/g dry matter), though higher levels of yellow pea and grass pea reduced it. Color changes were most evident with common bean flour. Leavening rates varied, reaching 144% after 60 min with 30% yellow pea and 68.75% after 40 min with 30% common bean. Rheological results indicated longer dough development and stability times but reduced strength and extensibility, with higher tenacity. Bread volume decreased from 276.25 cm³ (control) to 208.75 cm³ (40% common bean). Crumb porosity declined, particularly with common bean flour, producing smaller pores. Grass pea flour promoted browning, enhancing color contrast. Texture analysis showed harder, more gum-like breads with higher chew resistance: hardness ranged from 15.85 N (20% common bean) to 30.45 N (40% yellow pea). Gumminess and chewiness increased, while cohesiveness decreased. Overall, pulse flour integration alters bread quality, yet represents a promising approach to creating healthier, functional, baked products. Full article

Due to increased interest in new functional food products, 20 accessions of chufa tubers from the collection of the N.I. Vavilov Institute of Plant Industry, grown in the Kuban–Azov Plain in 2022, as well as bread samples made from mixed flour (70% whole-grain wheat flour, 30% chufa tuber flour) were studied. Biochemical, farinographic, and baking evaluations were carried out. Differences between the properties of dough with the addition of flour from various accessions of chufa tubers were recorded. According to the results of comparative, dispersion, and principal component analysis, all biochemical indicators (oil, fiber, sum of phenolic substances, antioxidant activity) of chufa tuber flour and bread with added chufa flour surpassed control samples (whole-grain wheat flour and wheat bread), with the exception of protein and starch content. Viscoamylographic, farinographic sedimentation, and baking quality evaluations indicated that the dough made from mixed flour was stronger than the control (dough from whole-grain wheat flour), more resistant to kneading, and had a lower degree of liquefaction. In terms of organoleptic properties, differences were also identified, and the accessions that enhance the taste of mixed bread were selected. Therefore, a preliminary conclusion can be drawn that chufa tubers grown in the conditions of the Kuban–Azov Plain with high rheological properties and high sedimentation values of the mixed dough can be recommended for improving the baking properties not only of wheat but also of other bread cereals. Chufa is also a promising crop in the manufacture of functional food products in the Krasnodar region and for the food industry in general as a potential thickener. Full article

Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%), a beetroot juice (water was replaced with juice in proportions of 25, 50, 75, 100%) and a by-product of beetroot juice production, i.e., pomace (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%) on the quality of wheat–oat bread and the content of bioactive components in this type of bread. The properties of the dough were also assessed. The type and percentage level of partially replacing wheat–oat baking mix flour or water with beetroot-based additives had a significant impact on water absorption, dough development, and stability time of the tested dough. The beetroot juice (BJ) and powder (BLP) had the most significant impact on the rheological properties of the dough, whereas the pomace (BP) had the smallest effect. Beetroot-based additives, especially powder and juice, reduced the volume of bread (from 199 to 148 cm³/100 g of bread) but did not change oven loss [%] and bread crumb porosity index. Breads with these additives showed higher increased values for dough yield [%] and bread yield [%] (for beetroot powder—by 10% compared to the control sample (133.37% and 113.83%)). Tested additives had an impact on the crust and crumb color of the tested wheat–oat breads. The proposed additives significantly increased the antioxidant activity, total phenolic content, and betalain content in the bread samples. The above results showed that, from a technological point of view, replacing water or flour in the wheat–oat bread recipe with beetroot-based additives with a maximum concentration of 5% for BP or BLP and 50% for BJ allows for obtaining a product of good quality. Full article

This work studies yellow pea flour (YPF) fermentation with kefir (1:1.5 mass ratio, incubated 30 h at 25 °C) for gluten-free breadmaking. Three samples were evaluated: untreated YPF, YPF mixed with kefir (UF), and fermented YPF (FF). Structural changes were minimal, but fermentation improved the flour functionality. Bulk density (g/mL) decreased from 0.54 ± 0.02 in YPF and 0.47 ± 0.01 in UF to 0.43 ± 0.01 in FF, while the water absorption capacity (g/g) increased from 1.20 ± 0.01 in YPF and 1.50 ± 0.05 in UF to 1.92 ± 0.02 in FF. YPF showed the lowest oil absorption capacity (0.90 ± 0.02 g/g), while higher values were obtained for FF and UF (averaging 1.54 g/g). The yellowness index showed a clear tendency: higher in UF (34.9 ± 0.2), intermediate in FF (32.869 ± 0.008), and lower in YPF (22.4 ± 0.1). In gluten-free bread, baking loss did not show significant differences between FF-B and UF-B (averaging 15.65%) but they were significantly lower than that of YPF-B (18.5 ± 0.5%). The highest specific volume (mL/g) was observed in FF-B (1.96 ± 0.02), followed by UF-B (1.33 ± 0.02) and YPF-B (1.08 ± 0.02). Significantly reduced “pea” sensory attributes were perceived in FF-B, while acidity perception increased. Hardness was similar among breads, although chewiness was higher in FF-B. These results suggest that kefir fermentation enhances YPF functionality in gluten-free breadmaking. Full article

Background: Pelemir (Cephalaria syriaca) is a bitter-tasting ancestral legume with a high polyphenol content and emerging potential as a functional food ingredient. This study investigated the acute metabolic effects of pelemir-enriched bread in adults. Methods: In this two-phase non-randomized trial, 60 participants in three groups (n = 20 per group: healthy controls [HCs], individuals with obesity [OB], and individuals with type 2 diabetes [T2D]) consumed regular or pelemir-enriched bread on two separate test days. Postprandial glucose, insulin, C-peptide, GLP-1, PYY, ghrelin, leptin, triglyceride, and IL-6 were measured over 120 min. Subjective appetite ratings were evaluated using visual analog scales (VASs). The incremental area under the curve (iAUC) values were compared using Wilcoxon tests and linear mixed-effects models. Results: Pelemir-enriched bread significantly increased iAUCs for insulin (p = 0.014), C-peptide (p = 0.046), and GLP-1 (p = 0.039) compared to regular bread. There was no significant change in iAUC for glucose. Group-stratified analyses showed a higher postprandial iAUC of glucose, insulin, and C-peptide in the OB group compared to the HC group. VAS-based appetite ratings did not show significant changes in hunger, fullness, or desire to eat, but a borderline significant reduction was observed in prospective food consumption after pelemir-enriched bread (p = 0.050). Conclusions: Acute consumption of pelemir-enriched bread may modulate postprandial insulin and incretin responses. Its modest impact on subjective appetite regulation supports further investigation of pelemir as a functional food rich in polyphenols, especially in populations with metabolic dysfunction. Full article

This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (Theobroma cacao) and coffee pulp (Coffea arabica) for their potential use as sourdough starter co-cultures to improve bread quality. Functional screens included assessments of amylolytic, proteolytic, and phytase activities, CO₂ production, acidification capacity, and exopolysaccharide (EPS) synthesis. Saccharomyces cerevisiae YCTA13 exhibited the highest fermentative performance, surpassing commercial baker’s yeast by 52.24%. Leuconostoc mesenteroides LABCTA3 showed a high acidification capacity and EPS production, while Lactiplantibacillus plantarum 20B3HB had the highest phytase activity. Six yeast–LAB combinations were formulated as mixed starter co-cultures and evaluated in sourdough breadmaking. The B3Y14 co-culture (LABCTA3 + YCTA14) significantly improved the bread volume and height by 35.61% and 17.18%, respectively, compared to the commercial sourdough starter, and reduced crumb firmness by 59.66%. Image analysis of the bread crumb revealed that B3Y14 enhanced the crumb structure, resulting in greater alveolar uniformity and a balanced gas cell geometry. Specifically, B3Y14 showed low alveolar regularity (1.16 ± 0.03) and circularity (0.40 ± 0.01), indicating a fine and homogeneous crumb structure. These findings highlight the synergistic potential of selected allochthonous yeast and LAB strains in optimizing sourdough performance, positively impacting bread texture, structure, and quality. Full article

Intercropping is an eco-friendly agricultural practice that can lead to increased productivity and improved resource efficiency. This two-year field study (2022–2023 and 2023–2024) aimed to evaluate the yield and quality (protein content) of lentil when intercropping with bread wheat (Yekora) and oat (Kassandra) under two spatial arrangements (1:1 alternate rows and mixed rows at a 50:50 seeding ratio) in northwestern Greece. A completely randomized design was applied with three replications. Differences were found between treatments regarding yield as well as protein content. Results showed that the highest total grain yield (2478.6 kg/ha) and land equivalent ratio (LER = 2.50) were recorded in the Yekora + Thessalia combination (alternate rows). Legume protein content remained consistently high (27–31%), while cereal protein content varied with genotype. Intercropping in alternate rows generally outperformed mixed sowing, indicating the importance of spatial arrangement in optimizing resource use. These findings suggest that properly designed cereal–lentil intercropping systems can enhance yield and quality while supporting sustainable agricultural practices. Intercropping of Yekora with lentil was superior compared to lentil and bread wheat monocultures and can be recommended as an alternative method for the production of human and animal food. 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 current rising food prices, influenced by importation costs, the global food crisis, as well as pre- and post-harvest losses, have contributed majorly to malnutrition and food insecurity. Therefore, utilizing technologies that harness our indigenous agro-products as composite flours to develop functional foods will address these issues. In this study, dry raw samples of perishable and healthy yellow potato, yellow maize and pigeon pea were obtained from the agricultural development program, Edo State, Nigeria, and authenticated and processed into gluten-free fermented composite flours. The flours were profiled physicochemically and nutritionally, providing valuable insight into their multiple benefits. An experimental design software (Design Expert 13.0.) was applied to achieve optimum blended flours regarding the ratio of sweet potato–pigeon pea–maize, and mix 5 (67.70:20.00:12.31) displayed more outstanding attributes than other blends for the production of biscuits, bread and cakes using creaming and mixing methods. Various standard tests for flours and products were appropriately carried out to evaluate the proximate, techno-functional, mineral, antioxidant, anti-nutrient, sensory and color values. Individual antioxidant parameters were improved across all products compared to wheat-based products (control) under the same production conditions, showing a statistical significance at p < 0.05. A similar trend was observed in the proximate, anti-nutritional and mineral contents, while all products had a desirable color outlook. A sensory evaluation revealed the general acceptability, while an in vivo animal experimental model revealed that all animals fed with the various product samples gained weight with improved general body organs and no evidence of disease. This research underscores the potential of harnessing agri-value chain approaches in developing functional foods and promoting food security. 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

Food is essential for sustaining human life. While people love delicious food, they often neglect the care for it. One of the most commonly wasted foods is bread. There has not been much research on bread waste. Carbon emissions from bread are not less than those from meat products. Therefore, it is necessary to integrate sustainable concepts with mixed learning approaches into a mixed reality (MR) interactive system, focusing on bakeries. We conducted field research and observations of leftover bread from eight local bakeries, categorizing and photographing them. We combined knowledge and teaching about carbon emissions with interactive games to help users understand the relationship between bread and carbon emissions. Users can learn about relevant knowledge and content by playing the MR game. The interactive game provides a reference for sustainability research in the future. Full article

Rice husk (RH), a globally abundant agri-food waste, presents a promising renewable silicon source for producing SBA-15 mesoporous silica-based materials. This study aimed to synthesize and bifunctionalize SBA-15 using RH as a silica precursor, incorporating sulfonic and octadecyl groups to create a mixed-mode sorbent, RH-SBA-15-SO₃H-C18, with reversed-phase and cation exchange properties. The material’s structure and properties were characterized using advanced techniques, including X-ray diffraction, infrared spectroscopy, N₂ adsorption–desorption isotherms, nuclear magnetic resonance, and electron microscopy. These analyses confirmed an ordered mesoporous structure with a high specific surface area of 238 m²/g, pore volume of 0.45 cm³/g, pore diameter of 32 Å, and uniform pore distribution, highlighting its exceptional textural qualities. This sorbent was effectively utilized in solid-phase extraction to purify 29 alkaloids from three families—tropane, pyrrolizidine, and opium—followed by an analysis using ultra-high performance liquid chromatography coupled to ion-trap tandem mass spectrometry. The developed analytical method was validated and applied to gluten-free bread samples, revealing tropane and opium alkaloids, some at concentrations exceeding regulatory limits. These findings demonstrate that RH-derived RH-SBA-15-SO₃H-C18 is a viable, efficient alternative to commercial sorbents for monitoring natural toxins in food, offering a sustainable solution for repurposing agri-food waste while addressing food safety challenges. Full article