Search Results (233)

The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of 3%, 6%, 9%, and 12% on dough rheology and bread quality were investigated. Farinograph analysis showed that kudzu addition slightly increased water absorption and dough development time, while significantly improving dough stability and the farinograph quality number. At the same time, a higher degree of dough softening indicated partial weakening of the gluten network at higher substitution levels. The incorporation of kudzu root significantly increased bread yield due to enhanced water retention associated with its high dietary fiber content. However, a reduction in specific volume was observed at the highest substitution level (12%), indicating limitations in gas retention capacity. Crumb structure analysis revealed a shift toward a finer and more homogeneous pore distribution with increasing kudzu content, accompanied by a reduction in large pores. These structural changes were reflected in texture profile analysis, where increased hardness and chewiness were observed, particularly at higher substitution levels, while cohesiveness and springiness were only slightly affected. Partial substitution with kudzu root powder also resulted in a significant increase in total phenolic content, flavonoid content, and antioxidant potential of the breads, with the highest values observed in samples containing 12% kudzu root powder. In addition, breads enriched with kudzu root showed reduced digestible starch content compared with the control sample. Despite these modifications, breads enriched with up to 9% kudzu root maintained acceptable technological quality, balancing improved water retention with moderate changes in structure and texture. The results demonstrate that kudzu root can be used as a functional ingredient in wheat bread, contributing to increased dietary fiber content while maintaining satisfactory processing and quality characteristics. Full article

Matcha, a finely milled powdered green tea originating from Japan, is characterized by a unique cultivation method in which tea plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, L-theanine, and other bioactive compounds. In addition, specialized post-harvest processing, including careful hand-picking, gentle steaming, drying, and traditional stone grinding, helps preserve the nutritional and biochemical integrity of the tea leaves. This review examines the relationship between cultivation and processing techniques and the resulting bioactive composition of matcha. It also summarizes current scientific evidence regarding the potential health-promoting properties of matcha and its major constituents. The analysis is based on available scientific literature, including both in vitro and in vivo studies investigating the biological activity of matcha and green tea catechins. Particular attention is given to studies evaluating their effects on metabolic parameters such as glucose levels, lipid profile, body weight regulation, and gut microbiota composition. In addition, the potential influence of matcha-derived compounds on neurological function, systemic physiological processes and anticancer potential is discussed. Furthermore, matcha is increasingly recognized as a functional food ingredient and has been incorporated into a variety of products, including bakery goods, dairy products, functional beverages, and nutraceutical formulations. The collected findings suggest that matcha may exert a broad spectrum of beneficial biological effects due to its high concentration of polyphenols, amino acids, and antioxidants. Nevertheless, despite promising experimental and preclinical data, further well-designed clinical studies are needed to better understand the mechanisms of action, bioavailability, and long-term health effects associated with regular matcha consumption. Full article

Recent trends in cereal chemistry emphasize sustainable food systems and functional fortification through upcycling and gluten reduction. This study addresses the challenges of reformulating wheat bakery products with four technologically distinct oat forms at three levels (5, 10, 15% substitution of wheat flour) by focusing on dough’s structural integrity. While conventional farinographic metrics such as Stability (STA) or Degree of Dough Softening (DSD) usually are not able to capture the dynamic fatigue of the gluten–starch matrix of wheat dough, several innovative kinetic descriptors are introduced, e.g., dough development slope angle (DDSA), and the time-resolved of both the dough curve width (DW) and farinograph elasticity loss (FEL) foursomes. Analytical results revealed that fiber-rich oat bran induced a mechanical ‘pseudostabilization’, whereas germinated diastatic malt caused a severe enzymatically driven structural collapse of wheat dough cohesiveness. This degradation was corroborated by a sharp non-linear decline in Falling Number (from 482 s to 196 s) and by a dramatic rise in the DSD/STA ratio (from 6.4 to 149.2). Statistical analysis indicated the proposed descriptors, particularly late-stage DW₁₅–DW₂₀ and FEL₁₅–FEL₂₀, provided more sensitive associations with quality parameters of small round breads baked at a laboratory scale—height, bread slice area, and specific volume—than traditional static indicators of the farinogram. As usual in such cases, a critical threshold of wheat flour substitution was identified at 10–15%. These results demonstrate that time–resolved kinetic modeling of dough elasticity serves as a robust complementary tool for predicting baking performance, enabling the rational optimization of formulations and the prevention of structural defects in industrial production. Full article

Starch (native and modified) is a major polymer in baked goods, affecting dough rheology, crumb structure, and shelf life. This review covers recent advances in starch functionalization for baking, including chemical, physical, and enzymatic modifications. It further examines how other polysaccharides (e.g., gums and fibres) modulate starch-based systems, and finally addresses strategies to reduce fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) in bakery products. Emphasis is placed on novel technologies, trade-offs (prebiotic fiber vs. FODMAPs), and gaps needing future research. Full article

Polysaccharides are structurally diverse biopolymers composed of multiple monosaccharide units linked through glycosidic bonds. Their complexity, biodegradability, and functional versatility make them integral to biological systems as well as modern industrial application. Sourced from plants, fungi, marine organisms, animals, and microbes, these natural polymers exhibit a broad spectrum of bioactivities, including antioxidant, antimicrobial, immunomodulatory, and physicochemical protective functions. In the context of food preservation, polysaccharides have gained significant attention as sustainable alternatives to synthetic preservatives and conventional packaging materials. This review summarizes the classification and structural attributes of polysaccharides that influence their functional performance, particularly their ability to scavenge free radicals, inhibit foodborne pathogens, and form protective barrier systems. Special emphasis is placed on their use in edible films, coatings, and encapsulation systems that enhance the shelf life of fruits, vegetables, meats, dairy, beverages, and bakery products. Challenges related to stability, sensory impact, and regulatory compliance are also discussed. Overall, polysaccharides demonstrate substantial potential as eco-friendly, bioactive packaging agents and controlled-release carriers, contributing to safer, greener, and more sustainable food preservation technologies. Full article

The growing over-75 population has increased the demand for functional foods tailored to the nutritional needs of the elderly. Within the AURA project, an innovative oat okara sourdough was developed to produce bread with enhanced nutritional and functional properties. Breads were produced using oat okara sourdough, oat sourdough, and wheat sourdough for comparison. All samples were subjected to microbiological, physical-chemical, technological, and metabolomic analysis. In addition, bread digestibility was evaluated. The results showed that oat okara flour is an excellent fermentable substrate, yielding sourdoughs with high counts of lactic acid bacteria and yeasts. The breads made with oat okara and oats were softer and brownish due to the oat presence and higher relative yeast. Moreover, oat okara bread exhibited a lower proportion of rapidly digestible starch (RDS) and a higher proportion of slowly digestible starch (SDS), suggesting potential benefits for post-prandial glycaemic control. Metabolomic profiling highlighted lipids, particularly steroidal glycosides (saponins) and fatty acyls, as discriminant metabolites in fermented samples, suggesting enhancement of bioactive compounds through sourdough fermentation. Overall, the use of oat okara in sourdough represents a sustainable approach to upcycle agro-industrial by-products while producing nutritionally valuable bakery products aligned with circular economy principles. Full article

This study aimed to optimize the formulation of gluten-free bread (GFB) based on rice flour (RF) and Quercus rotundifolia acorn flour (AF) by evaluating the combined effects of flour substitution (0%, 50%, and 100%) and water addition (90%, 100%, and 110%) on technological, textural, colorimetric, structural, and sensory properties. A three-level full factorial design (3²) combined with response surface methodology (RSM) was used to model and optimize product quality. The developed models showed high predictive performance (R² = 0.714–0.999; non-significant lack of fit), confirming their suitability for describing complex interactions in gluten-free systems. Water addition was the dominant factor influencing moisture, crumb structure, and textural softness, while AF mainly affected color, structure, and sensory attributes. Increasing acorn content significantly decreased lightness (L*) and increased redness (a*) and darkness index (DI), reflecting higher phenolic compound content and more intense Maillard reactions. Specific volume (1.85–2.41 cm³/g) was maximized at higher hydration levels, especially when combined with intermediate to high acorn substitution, indicating a synergistic interaction between fiber-rich flour and water availability. Texture analysis showed that AF increased hardness and reduced cohesiveness, while water addition significantly improved softness, elasticity, and overall mouthfeel. Image analysis of crumb structure demonstrated that higher hydration promoted larger pore size and porosity, whereas AF increased cell density, resulting in a finer crumb structure under low hydration conditions. Sensory evaluation confirmed that breads with high acorn content were well accepted due to their characteristic nutty flavor. Multi-response desirability optimization yielded an optimal formulation with approximately 83% AF and 108% water, representing the best achievable compromise among the evaluated quality criteria. The results demonstrate that AF can serve as a key functional ingredient in GFB, provided that hydration is carefully adjusted. This study highlights the effectiveness of RSM combined with image-based analysis as a robust approach for developing high-quality gluten-free bakery products. Full article

As global demand grows for natural health-promoting food ingredients, the agri-food industry’s organic wastes are emerging as promising alternatives thanks to attributes such as biocompatibility, nutritional value and nutraceutical effect. During saffron (Crocus sativus L.) production, approximately 53 kg of petals are obtained as a by-product for every 1 kg of saffron spice. The use of saffron petals and petal extracts in bakery products improves products’ shelf life due to the petals’ high content of nutraceuticals and minerals acting as natural preservatives. Petal-enriched bakery products contain high levels of fiber, minerals and antioxidants. Addition of saffron petals into bread dough reduces gluten network strength, increases crumb hardness, enhances acidity, improves water retention, alters color profiles and increases the duration of the shelf life. The formulation for incorporating saffron petals or petal extracts into food products must address three primary criteria: the maximum concentration of bioactive compounds per 100 g of the finished matrix, the thermal stability of these compounds during the baking process, and their bioavailability (in the food matrix) within the human gastrointestinal tract. Nutraceuticals with pharmacological potential are also influenced by the compositional profile: the proximate composition, minerals, phenolic content, flavonols, and antioxidant capacity of saffron petals and bakery products containing saffron petals. Saffron petals exhibit diverse therapeutic potentials, acting as antidepressants, anxiolytics, anticonvulsants, and neuroprotective agents. They also offer metabolic, cardiovascular, hepatoprotective, and renoprotective benefits, along with anti-inflammatory, antimicrobial, and antitumor activities. This article proposes a roadmap for developing bakery products enriched with saffron petals or petal extracts, targeting both pharmacological applications and consumer goods focused on disease prevention and general wellness. This study investigates the biochemical composition of saffron petals and their integration into bakery products. It evaluates the influence of petal-derived additives on rheological properties, shelf stability, and organoleptic characteristics, alongside an assessment of their bioactivity and toxicological profiles. Furthermore, the analytical methodologies employed for ingredient and biological sample characterization are discussed, emphasizing their role in verifying the authenticity, safety, and nutritional functionality of both raw materials and finished formulations. Full article

Bread enriched with broccoli stalk powder is proposed as a newly formulated product with potential health benefits. Wheat flour in the bread recipe was enriched with powder obtained from freeze-drying broccoli stalks, a valuable by-product of vegetable processing. The effects of broccoli stalk powder (BSP) supplementation on the physicochemical and sensory properties of bread, as well as its bioactive profile, were evaluated. The results showed an increase in moisture content and acidity with increasing substitution levels from 0% (control bread—BC) to 7%, while some important parameters in terms of consumers’ acceptability decreased (i.e., loaf volume and porosity). Elasticity exhibited moderate variations, with no major influence at lower substitution levels. A small-scale consumer test indicated good scores up to moderate substitution levels (3–5%). The antioxidant activity of broccoli stalk flour (62.13% ± 1.29%) positively influenced the antioxidant activity of bread with 3% BSP, which increased by approximately 4%. The total polyphenol content (TPC) of the bread with 5% BSP, together with its physicochemical and sensory characteristics, suggested that broccoli stalk powder is a promising functional ingredient for bakery applications. Full article

Yam starch accounts for 70–80% of its dry matter, and its physicochemical and technofunctional properties are crucial for its use in the food industry (gelling agent, thickener, and stabilizer). The objective of this study focuses on the physicochemical, pasting and thermal properties of starch extracted from the yam varieties Dioscorea cayenensis, Dioscorea alata, and Dioscorea rotundata. The proximal composition, amylose and amylopectin content, as well as their functional properties (absorption index, solubility, swelling, thermal and pasting behavior, morphology, and color) were analyzed. The results showed that the starch extraction yield varied between varieties, being highest in D. cayenensis with 14.14%. D. alata had the highest starch (82.24%) and amylose (34.69%) content, which gives it greater gel firmness and retrogradation potential, as well as the best techno-functional properties water absorption index (2.46 g/g), water solubility index (1.1%), and swelling power (2.54 g/g). D. cayenensis stands out for its high amylopectin content (69.62%) and brightness (96.89), reflecting greater starch whiteness. D. rotundata has an intermediate balance between amylose and amylopectin, which makes it versatile. The proximal composition and techno-functional properties of yam starch position it as a promising raw material for the food industry, especially in the manufacture of thickeners, gelling agents, and in bakery products, pasta and noodles. Full article

There is an increasing interest in functional food formulations with added bioactive compounds, such as vitamins, probiotics, polyphenols and bioactive peptides, specifically in dairy and plant-based foods, bakery, and beverages. However, their stability in the food system, release rates and biological activity after consumption/digestion play an important role in the effectiveness of functional foods. There are technical challenges in maintaining the stability and acceptability of added compounds in the formulation design of food items. A novel approach to delivering bioactive compounds in functional foods is their microencapsulation, where stability-sensitive compounds are protected against their degradation during processing and physiological digestion, with targeted release in the gastrointestinal tract (GIT) and elicited cellular responses. Microencapsulation of bioactive compounds has been proven to be beneficial in in vitro models for the stability, antioxidant and immunomodulatory action, and acceptability compared to free (non-capsulated) forms. This technology is worth considering relative to the protection of health benefits of compounds used in food products, with their necessary bioactivity after physiological digestion in GIT. This article reviews important bioactive compounds, challenges, and strategies in the development of functional foods to ensure the required stability for the bioavailability of added compounds. Full article

Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential minerals, and bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic health-promoting effects. Due to their high nutritional value, they have increasingly been used as functional ingredients in bakery products, particularly for consumers with celiac disease, gluten intolerance, or those seeking nutritionally enhanced foods. The present paper reviews recent advances on the nutritional, functional, and technological properties of these pseudocereals, focusing on their applications in bakery products. Their influence on dough behavior, product quality, and the nutritional improvement of bread, cakes, biscuits, muffins, and other baked goods is discussed. Also, different aspects of the use of pseudocereals in gluten-free products are presented. Mentions are also made of the fact that the increasing demand for healthier and gluten-free foods highlights the possibility of using pseudocereals as promising ingredients for the development of nutritionally enriched bakery products of acceptable technological and sensory quality. Full article

Health-promoting foods are attracting growing interest as complements to pharmacological interventions, particularly when incorporated into bioactive-enriched functional foods. The date palm (Phoenix dactylifera L.) plays a key socio-economic role in arid and semi-arid regions, and is widely recognized for its high nutritional value, functional attributes, and therapeutic potential. Date fruits and their processing by-products, particularly the seeds, are a rich source of essential nutrients, dietary fiber, and diverse phytochemicals with documented antioxidant, anti-inflammatory, antidiabetic, and antimicrobial properties. This narrative review summarizes the latest evidence from experimental, preclinical, and emerging clinical studies on the nutritional composition, phytochemical profile, and biofunctional properties of dates and their derivatives, with particular emphasis on seeds as a significant processing by-product. Recent advances in their valorization for food applications, including bakery products, dairy products, beverages, meat products, confectionery, and active packaging, are critically discussed, as are their emerging uses in the pharmaceutical and related industries. Particular attention is given to their potential to improve the nutritional quality, functional performance, sensory attributes, and shelf life of food products. Overall, date fruits and their by-products are cost-effective, natural, and sustainable ingredients for developing value-added functional foods. Their efficient valorization offers promising strategies for reducing waste, implementing circular economy principles, and meeting the increasing consumer demand for healthier products. This review highlights the need for multidisciplinary research and innovation to advance sustainable by-product utilization, improve agro-industrial waste management, and expand the range of high-value applications for date fruits and seeds, thereby contributing to global food security, economic development, and improved public health. Full article

Enriching bakery products with highly nutritious ingredients, such as microalgae and insect powder, is a promising strategy for developing functional foods. This study aimed to evaluate the effects of spirulina, chlorella, and cricket powder on the quality of sponge cakes. The assessed parameters included color, nutritional value, mineral composition, antioxidant activity, predicted glycemic index (pGI), and sensory properties. The addition of microalgae significantly reduced the L* value and altered the color shade of the sponge cakes, while the insect powder caused milder color changes. The enriched samples contained higher levels of protein (by up to 14%) and minerals, including calcium, magnesium, iron, and zinc. Antioxidant activity was enhanced across all variations, particularly in sponge cakes with insect powder, which showed the highest TPC (47.96 mg GAE), DPPH· (0.107 mM TE), and ABTS·⁺ (0.208 mM TE) levels. Cakes containing spirulina exhibited the highest total flavonoid content (63.95 mg EPI). Additionally, the enriched samples demonstrated a statistically significant reduction in the pGI. Among all the supplemented samples, the sponge cake with cricket powder received the highest consumer acceptance. Overall, enriching sponge cakes with microalgae and cricket powder improved their nutritional value and antioxidant properties, with insect powder offering the best balance between sensory quality and functionality. Full article

Burdock (Arctium lappa L., Asteraceae) seeds, a rich source of dietary fibre, proteins, essential and fatty acids, also contain high levels of polyphenols and lignans, especially arctigenin and arctiin. This study investigated the incorporation of native and supercritical CO₂-defatted burdock seed flour into gingerbread cookies formulated with sweetener xylitol compared to burdock seeds’ free sugar-based and xylitol-based cookies as a control. Arctiin was the dominant lignan in both native and defatted seed flours (68.30 and 75.16 mg/g, respectively), while isochlorogenic acid was the most abundant phenolic acid (7.01 and 7.86 mg/g, respectively). Among enriched formulations, xylitol cookies with defatted burdock seed flour exhibited the highest soluble dietary fibre content (0.29 g/100 g) and reduced hardness, comparable to the xylitol control. All samples achieved “good” sensory quality (18.33–19.65 points), with no significant differences among formulations (p > 0.05). Storage studies (60 days) under varying temperature and light conditions revealed a significant decline in sensory quality only for sucrose-based control cookies stored at 40 °C. The concentrations of major phenolic compounds remained stable under all storage conditions. These results demonstrate the technological and nutritional potential of defatted burdock seed flour as a functional ingredient in bakery products. Full article