Search Results (38)

This study aims to design and develop an innovative manual kitchen tool that integrates the functionalities of a Lazy Susan and a Dough Kneader into a two-in-one setup, addressing common challenges experienced by students during laboratory activities—crowdedness, inconvenience, and physical strain associated with manual dough kneading. Employing a descriptive–developmental research design, the study focused on the prototype’s conceptualization, construction, and evaluation in terms of its design, construction quality and availability of materials, functionality, usability, aesthetics, modularity, and ergonomics. Survey questionnaires were administered to faculty members and field experts to assess the overall acceptability of the product. The study was conducted at Caraga State University—Cabadbaran City. Results indicated a high level of acceptability across all evaluative criteria. Although minor design issues emerged during testing, these were addressed and refined accordingly. Findings suggest that the two-in-one Lazy Susan and Dough Kneader offers significant benefits in terms of space-saving, user convenience, and manual labor reduction. With its practical design and market viability, the product is a promising tool for educational and domestic culinary settings. Further research is recommended to enhance the tool’s features, particularly by exploring the integration of solar-powered functionality to improve efficiency and sustainability. Full article

There is increasing interest in protein-enriched foods and in the valorisation of by-products from the agri-food sector. This study investigated the incorporation of by-products derived from texturised pea protein production into high-protein bread formulations. Wheat flour was partially replaced (10%) with different protein sources (gluten, pea protein isolate, pea protein concentrate, and two types of texturised by-products, T60 and T80). In a subsequent trial, blends of gluten with a by-product (T60) or with pea protein concentrate were evaluated at replacement levels of 10, 20 and 30%. Dough mixing properties and bread quality attributes (specific volume, texture and colour) were assessed. All protein sources increased water absorption. Gluten and the protein concentrate also increased kneading time. Gluten and the by-products increased the specific volume of the breads and reduced crumb firmness, whereas the isolate showed the opposite effect. The incorporation of gluten–T60 blends at 30% significantly increased dough water absorption, enhanced specific volume (by more than 80%), reduced crumb firmness, and improved elasticity and cohesiveness compared with the control, while doubling the protein content. However, achieving these improvements delays dough development. These results demonstrate the potential of texturised pea protein by-products as functional ingredients in breadmaking, enabling the development of nutritionally enriched products with favourable technological performance. Full article

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm³/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm³/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm³) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively). 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

The present study investigated the impact of genetic engineering strategies to produce a cell-free xylanase for applications in the baking industry. The xynA1 gene from the nonpathogenic bacterium Caulobacter vibrioides was integrated into the pAS22 vector with a xylose-inducible promoter and introduced back into the bacteria, resulting in the creation of the BS-xynA1. This construct exhibited substantial secreted xylanase 1 (XynA1) activity, reaching 17.22 U/mL, and a specific activity of 278.64 U/mg after an 18 h growth period with 0.3% (v/v) xylose plus 0.2% (w/v) corn straw. RT-qPCR analysis confirmed that higher xylanase activity in C. vibrioides cells was correlated with increased transcription of the xynA1 gene in the induction medium. Moreover, BS-xynA1 cells coexpress other enzymes, including xylanase 2 (XynA2), cellulase, pectinase, α-amylase, β-glucosidase, β-xylosidase, and α-L-arabinosidase, at low levels (≤2 U/mL). In vitro comparison of cell-free xylanases from BS-xynA1 with three commercially available xylanase-containing mixtures commonly utilized in baking protocols revealed its superior specific activity (163.4 U/mg) across a broad temperature range (30–100 °C), with optimal performance at 50 °C. In practical baking tests, the addition of cell-free XynA1 led to a reduction in dough kneading time and increase in bread height compared to those of the control. Notably, the incorporation of XynA1 resulted in enhanced alveolar structure formation within the bread crumb. Specifically, the following changes were observed in the mass parameters compared to those of the control: an increase in extensibility, elasticity, and deformation energy, and subsequent improvements in strength. Additionally, XynA1 addition led to a reduction in toughness and toughness/elasticity index, indicating a reduction in the mass stiffness of the enzyme-treated bread. To date, this is the first successful application of recombinant XynA1 from C. vibrioides in biotechnological processes related to baking, underscoring the potential and prospects in the food industry. Full article

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance. Full article

The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for application in gluten-free pastas or bakery products. The intensity of these modifications and therefore their rheological quality depend on the extrusion conditions. This work aimed to study the effect of alkaline extrusion temperature (70, 80 and 90 °C) at 40% feed humidity on the rheological properties of Cuzco corn flour and its dough. The increase in extrusion temperature had a significant effect (p < 0.05) on the degree of gelatinization of the flours (increase from 31.74 to 71.64%), which impacted their viscous properties. The degree of gelatinization, the formation of amylose–lipid–protein complexes and the soluble fiber content modified the rheological properties of the dough, decreasing the elastic modulus with increasing extrusion temperature. The most cohesive and elastic doughs were obtained at a lower temperature (70 °C), which presented greater resistance to kneading. This study will expand the use of whole Andean corn flour in gluten-free dough to obtain pastas and/or bakery products, reducing the use of food additivess. Full article

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10⁻⁴ J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance. Full article

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days. Full article

Research has identified certain bio-based products, such as probiotics, as alternatives to antibiotics for use in animal feed. They are capable of controlling, preventing or minimizing the colonization of the gastrointestinal tract by pathogenic bacteria. To isolate Pediococcus spp. and assess its technological properties for possible probiotic development, maize and pearl millet were used. The cereals were steeped and wet milled after 48 h of fermentation. The milled cereals were kneaded into dough for 24 h, after which a 10% slurry was prepared for tenfold serial dilution to enumerate the LAB by employing pour plate techniques using MRS Agar. Based on the cell morphology of the isolated bacteria, eight isolates (four from maize and four from millet) that were selected for identification using MALDI-TOF MS showed that five were Pediococcus pentosaceus (P. pentosaceus), one was Pediococcus acidilactici, and two did not match any organism. Subsequently, the six isolates were labeled as MZ1, MZ2, MZ3, MZ4 for the maize isolate and MLT5 and MLT7 for the millet isolate. The six Pediococcus spp. were assessed in vitro for acid and bile salt tolerance, gastric juice and intestinal fluid tolerance and antibiotic resistance and antimicrobial susceptibility tests were performed, and the survivability rate of the strains was calculated. With regard to the mean count, there was a reduction in log10 CFU/mL under the lower pH conditions and their duration of exposure with regard to time. Among the isolates, no differences were noted at the various periods of exposure (0 h, 1 h, 2 h and 3 h) at pH 4 (p > 0.05). However, significant differences were noted at pH 3, 2 and 1 among the isolates (p < 0.05). The percentage survival of MZ4 and MLT7 at pH 1 was higher compared to the other isolates at 0 h. Significant differences were observed among the isolated at pH 2, 3 and 4 across the various periods. The mean count of the isolates in gastric juice was similar at 0 and 1 h, but significant differences were noted at 2 and 3 h, where MLT7 was highest (p < 0.05). A similar trend was observed for percentage survival. The mean count and the percentage survival of isolates under different concentrations of bile salt were similar. Significant differences were noted among isolates in both mean count and percentage survival when exposed to intestinal fluid (p < 0.05). All of the isolates were highly tolerant to the antibiotics tested and possessed antibacterial properties against the selected pathogens. The LABs proved to be good probiotic materials, according to the results obtained. However, the Pediococcus strain MLT7 proved to be the LAB of choice; therefore, its molecular identity was verified using the 16S rRNA sequence and was labeled as Pediococcus pentosaceus GT001 after it was discovered to have 100% similarity with some strains of Pediococcus pentosaceus. Full article

The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix. Full article

The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as starch retrogradation. The dough with added oat flake flour had a higher resistance to kneading compared to the control prepared with rice flour. Additionally, the substitution of rice flour with oat flake flour produced important changes in the gelatinization temperature, which decreases from 84–86 °C to 76 °C. The addition of pumpkin seed protein powder increased the maximum torque during kneading at 30 °C and decreased breakdown and starch retrogradation compared to the composite flour based on rice flour and oat flake flour. The higher amount of water used for preparing the dough improved the specific volume and crumb firmness of the bread prepared with the pumpkin seed protein-enriched composite flours. Full article

The functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine mill powder (UMP), steel mill powder (SMP), and grain mill powder (GMP) from tartary buckwheat leaves were used in the preparation of wheat dough, and this was used to explore their effects on dough properties and protein microstructure. With an increase in tartary buckwheat leaf powder, the hydration characteristics, protein weakening rate, and starch gelatinization characteristics of the dough changed, and the water holding capacity and swelling capacity decreased. The retrogradation value increased, which could prolong the shelf life of related products. The water solubility of the dough showed an upward trend and was the lowest at 10% UMP. The addition of UMP produced a more uniform dough stability time and the lowest degree of protein weakening, which made the dough more resistant to kneading. An increasing amount of tartary buckwheat leaf powder augmented the free sulfhydryl content of the dough and decreased the disulfide bond content. The disulfide bond content of the dough containing UMP was higher than that of the other doughs, and the stability of the dough was better. The peaks of the infrared spectrum of the dough changed after adding 10% UMP and 20% EMP. The content of α-helical structures was the highest at 10% UMP, and the content of ordered structures was enhanced. The polymerization of low molecular weight proteins to form macromolecular polymers led to a reduction in surface hydrophobic regions and the aggregation of hydrophobic groups. The SEM results also demonstrated that at 10% tartary buckwheat leaf powder, the addition of UMP was significantly different from that of the other three leaf powders, and at 20%, the addition of EMP substantially altered the structure of the dough proteins. Considering the effects of different milling methods and different added amounts of tartary buckwheat leaf powder on various characteristics of dough, 10% UMP is the most suitable amount to add to the dough. Full article

Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough’s tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality. Full article

To predict the achievable product volume with respect to the gas retention capacity of the gluten matrix in wheat flour doughs, strain hardening evaluation is crucial. But assessing these structure hardening phenomena in wheat flour dough systems is still a challenging task. In this work, a simple shear method applied to kneaded dough samples was tested and compared to biaxial extension tests performed with a lubricated squeezing flow method. The comparability of shear-induced structure hardening with biaxial extension tests was shown. Structure hardening and breakdown after overload were visualized using shear flow and a comparison of the obtained shear flow over Hencky strain curve peaks. To predict the behavior of the analyzed flours according to their composition, a correlation analysis of the flour and dough properties was performed. The influence of the HMW glutenin subunits on the sensitivity of the dough matrix according to the applied shear speed (0.1 and 1.0 mm/s) could be shown with a correlation coefficient of 0.94. The LMW glutenin subunits, on the other hand, showed a high correlation coefficient of 0.89 with the achievable network connectivity parameter z [-] gained from frequency sweep testing. Full article