Search Results (122)

Bakery products constitute an essential element of the daily diet, with significant nutritional and social importance. This study analyzes current industry trends, consumer behaviors, and distinctions between traditional and modern health-focused products, integrating both international findings and data relevant to Romania. The research draws on the specialized literature to examine changes in consumption patterns and manufacturers’ adaptation strategies. The results highlight three main directions: the increase in the popularity of artisanal and specialty products, the development of the healthy products segment (gluten-free, vegan, with added seeds or whole grains), and the increasing emphasis on sustainability and ethical practices. Although white bread remains the main choice, interest in healthier options, such as wholemeal or fortified bread, is growing both in the global and Romanian contexts, although it is still largely niche. Generational differences indicate that adults prefer traditional and healthy products, while young people and students choose quick and convenient snacks, strongly influenced by social networks. The conclusion highlights the bakery industry’s transition between tradition and modernity, where future success depends on integrating health, sustainability, and personalization into production and marketing processes. Full article

Sea buckthorn (Hippophae rhamnoides L.) is a rich source of bioactive compounds, including vitamin C, polyphenols, carotenoids, and dietary fiber. In this study, sea buckthorn pomace, an underutilized by-product of oil processing, was incorporated into wheat bread at levels of 0, 3, 6, 9, and 12% (based on flour weight). The technological performance (dough yield, baking loss, loaf volume, texture, and color), nutritional composition (protein, fat, dietary fiber fractions, mineral content, and caloric value), and sensory attributes of the resulting breads were comprehensively evaluated. Pomace addition markedly increased the protein content of bread (from 13.5% to 16.8%) and more than doubled total dietary fiber (from 5.4% to 11.6%), while reducing caloric value by approximately 5.6%. Increasing pomace levels also affected dough behavior and bread structure: water absorption rose from 59.9% to 68.9%, specific loaf volume decreased by 11–28%, and crumb hardness increased from 3.8 N (control) to 12.4 N (12% addition). Sensory acceptability remained high up to 6% pomace incorporation (acceptability index > 90%), whereas breads containing 9–12% received significantly lower scores, mainly due to darker crumb color and intensified sour or bitter notes. Overall, sea buckthorn pomace can be effectively used as a nutritionally enriching, value-added ingredient in wheat bread, enhancing fiber and protein content while maintaining desirable technological and sensory properties at moderate substitution levels. Full article

The study intended to assess the impacts of partially replacing wheat flour with Acheta domesticus powder (AD) and Antheraea pernyi pupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor characteristics of Chinese steamed bread (CSB). The addition of AP and AD notably increased the levels of protein, fat, and ash and also led to an elevated chewiness and hardness. Most importantly, compared to the control, AP- and AD-fortified CSB exhibited a significantly low estimated glycemic index (eGI) and high total phenolic and flavonoid contents, resulting in improved DPPH and ABTS radical scavenging activities. Furthermore, E-nose, E-tongue, and GC-MS analysis revealed that incorporation of AP and AD strengthened umami and saltiness and enriched the flavor profile of CSB. Our findings indicate that AD- and AP-fortified CSB is a promising functional food with a lower eGI, as well as improved nutritional value and antioxidant potential, offering a sustainable strategy for staple food innovation while also providing guidance for consumers to select wheat flour fortified with different types and levels of insect powder to prepare CSB based on their preferences. Full article

Medicinal mushrooms are recognised as a source of bioactive polysaccharides and proteins with potential health benefits. This study presents the first comparative evaluation of wheat bread fortified with powdered fruiting bodies of three medicinal mushroom species: Hericium erinaceus (Lion’s Mane), Ganoderma lucidum (Reishi), and Ophiocordyceps sinensis (Cordyceps). Wheat flour was partially substituted at levels of 3–12%, and the resulting breads were analysed for (1→3)(1→6)-β-D-glucan content as well as in vitro protein and starch digestibility. Mushroom enrichment significantly increased β-glucan concentration in bread, with the greatest enhancement observed for 12% Reishi substitution (5.67% d.m.). Starch digestibility decreased across all fortified breads, accompanied by a substantial increase in resistant starch, particularly for Reishi bread (+427% relative to control). Protein digestibility was also reduced, most prominently in Cordyceps bread (−32.7 percentage points), although these products still provided up to ~52% more total protein than the control. The results confirm that incorporating medicinal mushrooms into wheat bread effectively increases its content of bioactive components, such as β-glucans, resistant starch and protein, indicating its potential as a nutrient-enriched bakery product with improved functional value. 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

Functional foods are gaining heightened popularity in diet modifications. Green bananas contain a significant quantity of resistant starch, dietary fibre, and phytochemicals that demonstrate strong antioxidant properties, particularly due to the high concentration of polyphenols. The community demand for incorporating these essential components into food products, such as bread, has increased. Therefore, the aim of this study was to evaluate the differences in the content and bio-accessibility of phenolic compounds in bread enriched with 5, 10, and 15% of Australian green banana powder (GBF) from (Cavendish “Musa acuminata”, Ladyfinger “Musa paradisiaca L.”, and Ducasse “Musa balbisiana”), as well as their antioxidant capabilities and the generation of short-chain fatty acids (SCFAs) after in vitro gastrointestinal digestion and colonic fermentation. The 15% Cavendish bread exhibited significant TPC and TFC at 1.31 mg GAE/g and 0.05 mg QE/g, respectively, along with substantial antioxidant activity (DPPH, 0.40 mg TE/g), observed following stomach and intestinal phases. However, the 15% Ladyfinger bread exhibited the highest TTC following the stomach digestion, with 17.4 mg CE/g. The bio-accessibility of most phenolic components from 10% GBF-bread was elevated following the gastric and intestinal phases. Nonetheless, a substantial total phenolic content (50.3% in Ladyfinger bread) was still observable in the residue during colonic fermentation. The highest SCFAs production occurred in Cavendish and Ducasse bread after 24 h of fermentation. Overall, the consumption of GBF bread can positively influence intestinal health and provide antioxidant properties, facilitating future advancements in the creation of nutrient-dense and health-enhancing bakery products. 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

New types of fortified breads have been developed from a new ingredient obtained by a two-step process for olive oil extraction, without external water addition, called high-quality dried olive (HQDO). HQDO is a minimally processed ingredient rich in phenolic compounds with beneficial health properties. HQDO has been incorporated in different percentages (1% HDQO1, 5% HDQO5, 10% HDQO10, and control CON) to study how it affects the properties of bread. The effects on the texture and shelf-life extension of the breads have also been studied. The bread samples were evaluated by a trained panel in descriptive sensorial analysis (1–10 scale). Fortified breads improve their nutraceutical quality by increasing their phenolic content from 0.19 mg GAE g⁻¹ CON to 0.73 mg GAE g⁻¹ at HDQO10 (using the Folin–Ciocalteu method). Antioxidant activity was increased from 1.24 mg AAE g⁻¹ CON to 1.49 mg AAE g⁻¹ HDQO10 (using the DPPH method). In sensory properties, all fortified breads obtained a high punctuation with a rating near to seven or superior. In “Aroma” and “Aftertaste”, the fortified breads obtained superior ratings. Finally, in “Flavour”, except for HQDO10, all of them had values close to eight. HDQO1 and HDQO5 were selected for their equilibrium between nutritional qualities and sensorial evaluation. 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 growing demand for functional and sustainable foods has driven food innovation, enhancing its nutritional value. This study aimed to develop a nutritious bread using local rye from the Trás-os-Montes region of Portugal and incorporating whey, a by-product of the dairy industry, as a replacement for water. Three bread formulations were tested: a traditional recipe with 37.5% rye flour and water (Control—CTR); the same recipe using whey instead of water (Rye Whey—RW); and a formulation with 100% local rye and whey replacing water (Full Rye Whey—FRW). Nutritional composition was assessed, including moisture, ash, protein, dietary fiber, sodium, potassium, lipids, and carbohydrates. Sensory analysis included both quantitative descriptive analysis and consumer acceptance testing. Microbiological quality was also evaluated. Whey-containing samples showed lower moisture and increased levels of ash, lipids, carbohydrates, and potassium. RW had the highest protein content (6.54 ± 0.28 g/100 g, p < 0.05), while FRW exhibited the highest dietary fiber (6.96 ± 0.15 g/100 g, p < 0.05). RW demonstrated a balanced nutritional and sensory profile, with high consumer acceptance. Overall, the combination of local rye and whey presents a promising strategy for producing nutritious bread while valorizing local agricultural resources and dairy by-products. These findings support sustainable food production practices and contribute to circular economy approaches. Full article

Pasta, due to its convenience, follows bread as the most common cereal product in the human diet. Typical wheat pasta is a high-energy product, since it contains a large amount of starch; at the same time, it is characterized by a low content of health-promoting ingredients, such as dietary fiber, minerals, vitamins, and polyphenols. Food industry by-products, or even waste, can be applied as a source of many bioactive substances, thus enriching pasta with bioactive ingredients. Two by-products, Cherry Pomace (CP) and Red Potato Pulp (RPP) were applied as health-promoting supplements for wheat pasta, at three levels (10, 20, and 30%). The antioxidant potential of the resulting pasta was examined (by DPPH, ABTS, FRAP, and FOMO methods), and the antioxidant’s content was also tested. The amount of polyphenols determined by HPLC was higher in the case of CP than in RPP, and the main ones were 5-O-Caffeoylquinic acid and Cyanidin 3-O-rutinoside in CP, whereas for RPP it was Pelargonidin 3-(4‴-p-coumaroylrutinoside)-5-glucoside. Fortified pasta samples were characterized by a higher content of total polyphenols and phenolic acids, flavonoids, flavanols, and anthocyanins. In pasta with a share of CP, some polyphenols were unstable during pasta production. Pasta with a share of CP was characterized by very high antioxidant activity due to a high level of phenolic acids and anthocyanins acting synergistically. It was also characterized by a higher content of phytosterols. A 30% addition of CP into pasta is considered the most beneficial in terms of increasing the health-promoting properties of such a product. 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

This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of Matricaria chamomilla L. (MC) infusion and powder, derived from the plant’s aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of MC infusion and powder ethanolic extract confirmed the presence of polyphenolic compounds, including flavonoids, contributing to enhanced antioxidant and enzyme inhibitory properties. The physicochemical, antioxidant, and sensory properties of the enriched breads were assessed. Hierarchical cluster analysis revealed that breads enriched with 30% MC powder (BP-MC 30%) and infusion (BI-MC 30%) exhibited superior overall quality compared with other formulations. The enriched breads showed increased protein, fiber, and antioxidant content. Specifically, BI-MC 30% demonstrated superior antioxidant activity, while BP-MC 30% provided the highest fiber content. Sensory evaluation indicated that the enriched breads retained sensory properties similar to those of the control bread, despite the nutritional improvements. These findings suggest that incorporating Matricaria chamomilla, particularly at 30%, enhances the nutritional profile and antioxidant properties of bread while maintaining sensory characteristics close to those of traditional bread. This research highlights the potential of using chamomile’s aerial parts in the valorization of plant-based by-products for functional bakery product development. Full article

Flaxseed meal, rich in water-soluble gums, improves the texture of gluten-free (GF) products. Bioactive antioxidant peptides from flaxseed, known as linusorbs (LOs) or cyclolinopeptides, may provide health benefits. However, the stability of flaxseed-derived LOs during dough preparation, baking, and storage remains unclear. To investigate this, GF bread dough and bread were prepared with flaxseed meal, and the LO content was determined in the flaxseed meal, the bread flour with the flaxseed meal, the dough, and the bread. The LO levels were also monitored during storage at various temperatures (−18 °C, 4 °C, and 22–23 °C) for 0, 1, 2, and 4 weeks using high-performance liquid chromatography–diode array detection (HPLC-DAD). The levels of oxidized LOs, such as [1–9-NαC],[1-(R_s,S_s)-MetO]-linusorb B2 (LO14), remained relatively stable in the flaxseed meal and the flour derived from it across under all conditions for up to 4 weeks. Due to microbial contamination, the dough could not be stored at either 4 or 21 °C, and the bread could only be stored at 21 °C for one week. However, the bread and dough could be stored for up to 4 weeks at −18 °C, and the bread at 4 °C, without a significant loss of LOs. The main changes in LOs occurred during processing rather than storage. Reduced LOs were found in higher concentrations in the flour and meal compared to the dough and bread, without a corresponding increase in oxidized LOs. The flaxseed meal-fortified bread maintained oxidative stability when stored at low temperatures. This is the first study to investigate the effect of baking conditions on LO content and antioxidant properties. Full article

This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal acetone powder (RIAP) mixture. Chickpea starch, exhibiting a slow digestibility profile, was incorporated as an ingredient to confer slow digestibility to refined wheat flour bread. Our findings reveal that some PSs exhibited low digestibility when gelatinized (100 °C, 30 min) and retrograded (7 days, 4 °C). Rapid retrogradation was observed in starch from chickpeas, lentils, field peas, adzuki beans, navy beans, large lima beans, and great northern beans. The incorporation of chickpea starch into fortified bread significantly improved its slow digestibility properties. This study reveals the potential of pulse starch as a promising functional ingredient for baked products, related to the faster retrogradation of many pulse-sourced starches. These findings contribute valuable insights into the slow digestibility attributes of pulse starches for developing food products with enhanced nutritional profiles. Full article