Search Results (868)

This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1–2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods. Full article

Gluten-free fermented products remain technologically challenging due to the absence of gluten, which plays a key role in stabilizing batter structure and gas retention. This study proposes a mixture design-driven approach to develop gluten-free Algerian pancakes based on rice and teff formulations enriched with legumes and seeds, aiming to restore techno-functional properties while improving nutritional quality. Two formulations, a teff-based (TBF) and a rice-based (RBF) system, were optimized using a simplex centroid mixture design and evaluated in comparison with durum wheat pancakes. The results demonstrated that formulation strongly influenced batter rheology and final structure. The TBF system exhibited superior technological performance, with higher specific volume (1.77 cm³/g), lower density (0.56 g/cm³), and enhanced porosity, associated with improved protein and fiber content. In contrast, the RBF formulation showed higher antioxidant activity. The findings highlight the critical role of component interactions in modulating batter viscosity and foam stability, which directly affected pore development and product airiness. Both optimized formulations successfully reproduced the characteristic “light and airy” structure of traditional pancakes, achieving good sensory acceptability. Overall, this study demonstrates that mixture design can effectively guide the development of gluten-free fermented systems by linking composition, rheology, and structural properties, providing a strategy for improving the quality of traditional gluten-free foods. Full article

Background/Objectives: Celiac disease is a chronic autoimmune disorder triggered by gluten ingestion in genetically predisposed individuals. In children and adolescents, it presents heterogeneously and may negatively affect physical, psychological, and social well-being. Although a strict gluten-free diet is the only effective treatment, it may also impose important dietary, social, and economic burdens. This systematic review aimed to evaluate the impact of celiac disease on the quality of life of affected children and adolescents and their families. Methods: This systematic review was conducted according to PRISMA, AMSTAR 2, and Cochrane Handbook recommendations. Searches were performed in PubMed, Scopus, CINAHL, Web of Science, and PsycINFO for studies published between 2019 and 2026 in English or Spanish. Quantitative, qualitative, and mixed-methods studies on pediatric celiac disease and quality of life were included. Two reviewers independently conducted study selection, data extraction, and risk-of-bias assessment. Due to study heterogeneity, a narrative synthesis was performed. Results: Thirteen studies were included. Children and adolescents with celiac disease generally reported lower quality of life, particularly in emotional, social, and school-related domains. Adherence to a gluten-free diet was an important factor associated with quality of life. Although it improved symptoms, it was also linked to social restrictions, nutritional imbalances, and financial burden. Families also reported stress, lifestyle changes, and reduced well-being. Findings should be interpreted cautiously due to heterogeneity and variability in methodological quality across studies. Conclusions: Current evidence suggests that celiac disease may have a multidimensional impact on the quality of life of pediatric patients and their families. These findings support the need for a comprehensive multidisciplinary approach addressing dietary, psychosocial, and family-related factors. Full article

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

This study investigated the effect of ozonation of wheat flour (30 ppm O₃ for 30 min) on the microbiological status of flour, as well as the profile of volatile compounds, the mechanical properties, and the sensory characteristics of the resulting bakery products. Ozonation significantly reduced the microbial load of the flour, decreasing aerobic bacteria from 1.4 × 10⁵ to 1.7 × 10⁴ CFU·g⁻¹ and yeasts and moulds from 2.8 × 10³ to 1.3 × 10² CFU·g⁻¹, while lactic acid bacteria populations remained unchanged. HS-SPME-GC-MS analysis revealed that the ozonated flour contained six volatile compounds (compared to three in the control), predominantly nonanal (80.62%), an aldehyde formed via the ozonolysis of unsaturated fatty acids. Although these ozone-induced aldehydes were also detected in the final bakery products, their peak areas decreased substantially (to ≤3.3% of the flour values), suggesting thermal desorption during baking. Texture profile analysis demonstrated that products baked from ozonated flour exhibited increased hardness (Cycle 1: 68.06 N vs. 53.42 N; Cycle 2: 59.41 N vs. 47.52 N) and chewiness (427.95 mJ vs. 404.70 mJ) compared to controls. This textural degradation is likely due to ozone-induced modifications in enzyme activity (proteolytic, amylolytic, and lipolytic) and gluten protein cross-linking via disulphide bond formation. Furthermore, sensory evaluation using a five-point scale showed lower acceptability for the ozonated products (3.04 vs. 3.74), with panellists noting inferior taste, aroma, crumb colour, and flexibility. In conclusion, while ozonation effectively reduces the microbiological load of wheat flour, the applied high-dose treatment (30 ppm, 30 min) negatively impacts the sensory and textural quality of the bakery products, indicating that milder processing parameters are necessary to balance safety and quality. 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

Background/Objectives: Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms triggered by gluten ingestion. Although anti-gliadin IgG antibody (AGA IgG) has been proposed as a potential biomarker for NCGS, its sensitivity and specificity in real-world clinical settings remain unclear. This study aimed to evaluate the clinical utility of AGA IgG in NCGS and to characterize its clinical features, including psychological distress and physical quality of life (QOL), in patients with clinically suspected NCGS attending a specialized outpatient unit in Japan, where patients reported symptoms related to the ingestion of gluten-containing grains (primarily wheat). Methods: We evaluated plasma AGA IgG levels in 45 patients with suspected NCGS based on clinical presentation and in 83 age- and sex-matched healthy controls. Plasma AGA IgG was measured using ELISA. Clinical symptoms and QOL were assessed using validated scales, including the 36-Item Short Form Health Survey (SF-36), Patient Health Questionnaire (PHQ-9 and PHQ-15), Generalized Anxiety Disorder-7 (GAD-7), and the Japanese version of the Irritable Bowel Syndrome Quality of Life measure (IBS-QOL-J). Results: The AGA IgG positivity rate was significantly higher in the suspected NCGS group (33.3%) than in the control group (13.3%; p < 0.01). Using clinical suspicion as the reference, the sensitivity and specificity of AGA IgG were 33.3% and 86.7%, respectively. Patients with suspected NCGS exhibited significantly lower physical and mental QOL and higher scores for depressive, anxiety, and somatic symptoms compared to controls. No significant clinical differences were found between AGA IgG-positive and IgG-negative individuals within the suspected NCGS group. Conclusions: AGA IgG demonstrated a specificity of 86.7% and a sensitivity of 33.3% for suspected NCGS, indicating its limited utility as a standalone biomarker. These findings suggest that suspected NCGS involves significant somatic and psychological burdens regardless of serological status. Future studies should explore whether a multi-marker panel could improve the identification of “True NCGS” in diverse clinical populations. Full article

This study investigated the reformulation of traditional Anatolian flatbread (bazlama), a staple food of the Mediterranean diet, into a functional product with enhanced nutritional quality. High-amylose refined (white) flour obtained from high-amylose Svevo (Svevo-HA) wheat and resistant starch produced via repeated autoclaving–cooling cycles were incorporated to increase resistant starch content and antioxidant capacity, reduce the predicted glycemic response, and evaluate the resulting changes in textural attributes. Six bazlama formulations were produced using white flours of normal Svevo, Svevo-HA, and recombined Svevo-HA flour containing resistant starch and gluten, with and without vital gluten supplementation. Color, texture profile, phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), resistant starch content, and in vitro glycemic index (GI) were evaluated. Bazlama samples enriched with resistant starch exhibited significantly higher total antioxidant activity (113.7–174.7 mg Trolox equivalent/100 g dw) and resistant starch (9.1–10.3%) levels, along with reduced GI values (53.8–54 < 55), classifying them as low-GI foods. The results demonstrate that incorporating high-amylose wheat–derived resistant starch can successfully convert bazlama into a functional flatbread with improved health-promoting properties. Full article

Proso millet (Panicum miliaceum L.) is being increasingly used in gluten-free baking; however, the influence of cultivar-dependent functionality on gluten-free dough remains insufficiently characterized. This study systematically evaluated the impact of nine proso millet cultivars (Cope, Dawn, Sunrise, Earlybird, Huntsman, Minco, Panhandle, Plateau, and Rise) on dough rheology, bread quality, and texture stability in a gluten-free formulation. Dough viscoelasticity was characterized using small-amplitude oscillatory shear (G′, G″, tan δ) and creep–recovery (J_end, J_nr, J_r/J, strain recovery, and t₉₀). Breads were then evaluated for specific volume, crust and crumb color, and texture profile analysis (TPA) over 0, 2, and 5 days of storage. All doughs exhibited weak gel behavior (tan δ = 0.30–0.36) with G′ consistently exceeding G″. The waxy, low-amylose cultivar Plateau produced the stiffest dough (highest G′ and G″) and the lowest loaf specific volume (1.97 mL/g), whereas Rise and Earlybird yielded the greatest expansion (2.43–2.40 mL/g). Storage induced typical staling (increased firmness, decreased springiness, cohesiveness, and resilience) with cultivar-dependent retention of elastic attributes linked to rheological parameters. Overall, cultivar starch structure impacts dough viscoelasticity, loaf expansion, and texture evolution, highlighting cultivar selection as a practical route to improve gluten-free bread quality and shelf-life consistency. Full article

Spring drought is a major constraint in Mediterranean wheat production, where elevated temperatures and evapotranspiration after heading limit soil water availability during critical generative stages. This study investigated how post-heading drought reshapes the relationships between yield and multiple quality traits (a total of 22 variables) across ten bread wheat genotypes using multivariate analyses. Field experiments were conducted under rainfed and post-heading drought conditions over two growing seasons. The following traits were evaluated: yield components; flag leaf SPAD; physical, technological, and nutritional quality traits; flour color (L*, a*, b*); phenolic content; and antioxidant activity. Drought caused significant yield reductions, with SPAD, ear yield, grain and test weight emerging as key traits associated with yield formation. Water-limited conditions constrained yield formation in post-heading development stages while promoting certain quality improvements in wheat grain. PCA clearly separated drought and rainfed conditions: drought clustered with bioactive, pigment-related, and mineral traits, whereas rainfed conditions were associated with higher yield, protein content, gluten quality, and technological traits. These findings demonstrate that post-heading drought shifts wheat grain composition toward bioactive and nutritional constituents at the expense of yield-oriented and technological traits, emphasizing the need to select genotypes that sustain both yield stability and nutritional quality under increasing spring water limitations driven by climate change. Full article

Refined wheat staple foods are widely criticized for low dietary fiber and high postprandial glycemic response, making soluble dietary fiber fortification a promising strategy for cereal improvement. This study investigated how resistant dextrin (RD) modulates wheat starch, gluten, dough, and bread quality through multiscale interactions. In wheat starch, 6% RD gave the best overall balance, reducing 14-day retrogradation from 57.2% to 48.6%, delaying gelatinization, and restricting amylose diffusion, with hydrogen bonding identified as a major contributing interaction. In gluten, RD increased water-holding capacity but weakened network integrity, as evidenced by reduced moduli, a shift in thiol–disulfide balance, secondary-structure redistribution (increased β-sheet, decreased α-helix/β-turn), and suppressed glutenin polymerization, yielding a looser microstructure. In dough, SEM and rheological results suggested that moderate RD (4–6%) may form a hydrated, polysaccharide-rich phase that fills structural voids and improves matrix continuity, partially offsetting gluten weakening and enhancing viscoelasticity. Overall, this study establishes a quantitative relationship between RD addition level, multiscale macromolecular interactions in wheat matrices, and the processing performance and quality of bakery products. Full article

To reveal the mechanism underlying the effects of dominant spoilage fungi on wheat quality during storage and provide a theoretical basis for targeted microbial control in wheat storage, this study characterized the structural features of fungal communities on the surface of stored wheat and at different depths of the grain bulk via high-throughput sequencing. Additionally, screening was performed for stably existing dominant spoilage fungi in a wheat storage environment. Subsequently, four isolated dominant spoilage fungal strains, Fusarium lateritium, Aspergillus niger, Penicillium citrinum and Talaromyces islandicus, were back-inoculated onto wheat kernels sterilized by ⁶⁰Co gamma irradiation. Simulated storage trials were conducted at 28 °C and 80% relative humidity to investigate their impacts on wheat quality. The results show that F. lateritium and A. niger exhibited faster growth rates and were able to colonize the entire surface of wheat kernels within 8 days. After infection by these two fungi, wheat superoxide dismutase (SOD) activity decreased by 33.83 U/g and 21.90 U/g, peroxidase (POD) activity decreased by 1408 U/(g·min) and 745 U/(g·min), and electrical conductivity (EC) increased by 11.17 μS/(cm·g) and 7.74 μS/(cm·g), respectively. After 10 days of storage, A. niger significantly reduced the water absorption of wheat gluten to 175.91% and elevated the fatty acid value to 74.20 mg/100g, rendering the wheat unsuitable for storage. P. citrinum exerted the most significant effect on the solvent retention capacity (SRC) of wheat flour in water, sucrose, sodium carbonate, and lactic acid solutions. This study clarified the screening criteria for dominant spoilage fungi in stored wheat, as well as the threshold values and differential characteristics of the impacts of different dominant spoilage fungi on wheat quality, providing critical theoretical support for targeted microbial control during wheat storage. Full article

The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour, sesame paste, and Moringa oleifera leaf powder. Ten formulations were developed, including a control sample without moringa, using a mixture design that generated different combinations between sorghum flour, sesame paste, and powdered moringa. Moringa-enriched biscuits showed significant nutritional improvements, with protein increasing by 40% (12.07–16.93%), fiber by 92% (2.78–5.34%), polyphenols more than twofold (52.88–120.66 mg GAE/100 g), and flavonoids more than threefold (110.44–335.30 mg QE/100 20 g). Technological properties such as rheology, texture, color, and water activity varied with formulation. Moringa addition darkened biscuits (L* 35.61–49.74) and increased hardness by 62% (20.53–33.19 N). All doughs exhibited dominant viscoelastic behavior (G′ > G″), with higher sorghum levels leading to increased viscoelasticity. FTIR analysis confirmed characteristic functional groups of carbohydrates, lipids, and proteins across samples. Sensory evaluation indicated good overall acceptance, with a preference for the control sample and the sorghum-rich formulation (F4), which contained the lowest amounts of sesame paste and powdered moringa. Overall, Moringa oleifera enhances both nutritional and technological properties of gluten-free biscuits; therefore, it can contribute to the development of functional products from local resources. Full article

A two-year field experiment was conducted to clarify the regulatory effects of nitrogen (N), phosphorus (P), and potassium (K) combined with drip fertigation on the yield, yield components, and grain quality of winter wheat in lime concretion black soil (Calcaric Cambisols). The objective was to screen a sustainable fertilization model for coordinating high yield and quality in the Huang-Huai-Hai Plain. An L₁₆(4³) orthogonal design was adopted to investigate yield, protein content, wet gluten, test weight (TW), and grain hardness. Range analysis and ANOVA were used to evaluate factor effects and interactions. The results showed that N was the dominant factor affecting yield and quality (Rank 1), followed by K (Rank 2), while P showed the weakest effect. Compared to the control (N0P0K0), the optimized N–P–K combination increased grain yield by an average of 315.0% and enhanced grain crude protein by 55.3% over the two seasons. The optimal combination for maximum yield was N170P30K120 (kg/ha), which optimized the source–sink relationship by balancing spike density and 1000-grain weight. High N (220 kg/ha) combined with low P and high K achieved the best nutritional quality. The 3D response surface analysis confirmed significant synergistic interactions between N–K and N–P in promoting grain filling and protein synthesis. Rational NPK drip fertigation, particularly when synchronized with critical growth stages (jointing and grain filling), can simultaneously enhance grain yield and quality in this soil type. The optimized combination provides theoretical support and a robust fertilization strategy for green and efficient wheat production in the region. Full article

Agronomic practices can modify cereal grain chemical composition and processing performance. Long-term evidence linking agricultural management with functionality-related quality remains limited, especially in terms of combined tillage x crop residue management strategy. We evaluated the effects of long-term tillage simplifications and straw management on productivity and processing-relevant traits of winter wheat and spring barley in a split-plot field experiment (Lithuania). Straw was either removed (S0) or chopped and retained (S1), and six tillage systems were compared (conventional ploughing (CP), shallow ploughing (SP), shallow cultivation (SOW), stubble over winter, no-till with cover crops (NTC), and no-till without cover crops (NT)). The yield and starch content of winter wheat and spring barley groats increased with the addition of straw and the application of SOW, NTC, and NT systems. The hectolitre mass of winter wheat and spring barley grains increased with the addition and removal of straw using SP technology. The protein content and wet gluten content of winter wheat and spring barley grains decreased, while the starch content increased, with the addition and removal of straw using SC technology. In wheat, protein content showed weak separation among treatments, while wet gluten and Zeleny sedimentation displayed mostly directional trends (wet gluten–sedimentation correlation: r = 0.844 under S0 and r = 0.984 under S1). In terms of the tillage systems, it can be stated that in most cases, SP and NT increased grain yield and improved quality indicators, while SC and NTC technologies showed opposite results. Soil-function assessment (CEI, 10–25 cm) indicated substantially higher integrated soil functioning under conservation agriculture (e.g., SOW/NTC/NT: 5.28–5.70) than under conventional systems (CP: 3.23). The results support framing sustainable soil management for cereal functionality as a system package: residue retention enables the productivity benefits of reduced-tillage systems while maintaining key quality proxies. Full article