Search Results (246)

Food processing can modify legume structure and improve its applicability in protein-fortified foods. This study investigated the effects of six pretreatments, including peeling, roasting, atmospheric steaming, high-pressure steaming, sprouting, and microwaving, on the processing characteristics and quality attributes of wheat bread containing 50% red kidney bean flour (RKBF). Results showed that thermal pretreatments reduced the gelatinization enthalpy (ΔH) of composite flours by 4.6–13.2% and increased dough water absorption rate by 5.7–9.7% compared with untreated RKBF. Hydrothermal treatments significantly improved dough rheology and structural integrity by increasing glutenin macropolymer (GMP) content, reducing free sulfhydryl levels, altering protein secondary structure, and optimizing starch and gluten distribution. Atmospheric steaming increased the bread specific volume from 3.37 to 3.53 cm³/g and reduced hardness by 16%. Incorporation of RKBF also reduced rapidly digestible starch from 64.91% in wheat bread to 48.99–56.16% and increased resistant starch from 11.76% to 21.27–25.55%. Moreover, volatile analysis identified 42 compounds, with thermal pretreatments effectively reducing beany flavor compounds. Peeling alleviated dark coloration but further reduced bread volume, whereas sprouting-induced protein degradation adversely affected dough formation and gluten structure. Overall, atmospheric steaming exhibited the best balance between processing performance and nutritional quality, showing a significant improvement in the bread quality containing 50% RKBF. Full article

The development of structurally stable and nutritionally enhanced gluten-free bread is a major technological challenge due to the absence of a gluten network. This study investigates the role of zein, a hydrophobic corn prolamin, in green buckwheat dough systems and its impact on bread properties. Zein was extracted from corn gluten and incorporated at 0, 10, 20, and 30%. Zein incorporation significantly modified starch–protein interactions, promoting a composite matrix with enhanced thermomechanical stability. The 20% zein formulation showed optimal performance, with increased peak viscosity, higher C2 and C3 torque values, improved starch gelatinization, and a more cohesive microstructure. The scanning electron microscopy analysis confirmed a continuous protein–starch network, with the highest elasticity and cohesiveness (0.85 and 0.57, respectively). The optimized formulation maintained functional value and reduced the conditional glycemic index. In the 20% zein formulated sample, the rapidly digestible starch fraction decreased from 48.1% to 41.6%, while slowly digestible and resistant starch increased from 22.4% and 7.8% to 26.3% and 10.4%, respectively. Overall, zein enrichment effectively compensates for the absence of gluten, resulting in improved bread quality and controlled starch digestibility. These findings provide new insights into protein–starch interactions in gluten-free systems and support the application of zein as a functional structuring agent in pseudocereal-based bakery products. Full article

Sour cassava starch is traditionally produced through spontaneous fermentation and solar drying, processes that induce molecular changes responsible for its high baking expansion but are difficult to standardize. Therefore, this study evaluated a sustainable enzymatic strategy to mimic the functional properties of traditional sour cassava starch through the synergistic action of α-amylase (6 U g⁻¹) and calcium lactate (CL) (0, 3, 6, and 9 mg/g starch). Structural, rheological, functional, and nutritional properties were evaluated. The results showed that α-amylase (6 U g⁻¹) was consistent with preferential modification of the less ordered regions, resulting in a redistribution of short-range molecular organization. The treatment containing 6 U g⁻¹ α-amylase and 6 mg/g CL showed lower apparent amylose content, lower retrogradation tendency, higher gelatinization torque, and greater bread specific volume, while maintaining an estimated glycaemic index of 50.9. These findings demonstrate that this enzymatic modification represents a standardized alternative for producing high-quality gluten-free breads. Full article

Frozen dough technology faces persistent quality deterioration due to ice crystal formation and gluten network disruption during storage. This study investigated the cryoprotective effects of soybean oligosaccharides (SBOS) on frozen dough quality. Wheat flour doughs supplemented with 0%, 0.2%, 0.5%, and 0.8% SBOS (w/w flour basis) were rapidly frozen at −40 °C, stored at −18 °C for 0, 2, and 4 weeks, and subsequently analyzed for fermentation performance, rheological properties, water distribution, protein secondary structure, microstructure, and bread quality. Results demonstrated that SBOS supplementation significantly attenuated freeze-induced quality deterioration. SBOS effectively inhibited bound-to-free water conversion, preserved gluten network integrity, and maintained higher α-helix content in gluten proteins. Dough with 0.5% SBOS exhibited superior fermentation volume, dynamic rheological properties, and microstructural stability throughout frozen storage. Corresponding bread showed increased specific volume, reduced hardness (15.27% decrease), and improved springiness, cohesiveness, and pore uniformity. Correlation analysis confirmed that SBOS concentration was not linearly associated with quality improvements, with 0.5% identified as the optimal dosage. These findings establish that SBOS is an effective, natural, clean-label cryoprotectant for frozen dough under the tested conditions, offering significant quality preservation benefits for the frozen bakery industry. Future studies are warranted to investigate potential additional functionalities. Full article

Broccoli by-products represent an underutilized source of dietary fiber and bioactive compounds with potential as functional food ingredients. This study evaluated the effect of enzymatic treatment with Viscozyme^® L on broccoli by-products and their incorporation into gluten-free (GF) sourdough breads. Three GF bread formulations were developed: a control bread (BCT), a bread enriched with untreated broccoli by-products (BBC), and a bread enriched with enzymatically treated broccoli by-products (BBE), using a commercial GF bread (COM) as reference. Nutritional composition, antioxidant activity, starch digestibility, and sensory characteristics were evaluated. The incorporation of broccoli by-products significantly improved protein, total dietary fiber, and antioxidant activity compared with COM, with all reformulated breads meeting the EU “high fiber” claim. Enzymatic treatment with Viscozyme^® L further enhanced these properties, with BBE reaching 2.66 g 100 g⁻¹ soluble dietary fiber and 13.51 µM TE g⁻¹ in FRAP, while exhibiting the highest slowly digestible starch content (20.39 g 100 g⁻¹), suggesting a potentially more favorable starch digestibility profile. Sensory evaluation confirmed that these nutritional improvements were achieved without significantly compromising consumer acceptability. Overall, Viscozyme^® L-treated broccoli by-products represent a sustainable, clean-label ingredient for nutritionally enhanced GF bakery products, supporting agri-food by-product valorization within a circular economy framework. Full article

This study investigated the valorization of agro-industrial by-products, namely Nigella sativa seed meal (BCSM) and whey, as functional ingredients to improve the quality of rice-based gluten-free bread. A Response Surface Methodology (RSM) approach was applied to optimize formulation parameters and evaluate their effects on physicochemical, rheological, nutritional, and sensory properties. The optimized formulations showed distinct performance profiles depending on the rice matrix and ingredient balance. The optimized brown rice bread (OBRB), characterized by the highest BCSM incorporation (10 g), showed the most relevant functional and nutritional improvements, including increased dietary fiber, enhanced antioxidant activity, and reduced hardness and chewiness compared with the corresponding control. In contrast, the optimized red rice bread (ORRB), characterized by low BCSM content and higher whey incorporation, mainly contributed to improved specific volume and crumb structure. Rheological analysis revealed distinct structural behaviors, with BCSM contributing to a more rigid and structured matrix, while whey promoted a softer and more compliant dough system. Sensory evaluation confirmed that the incorporation of these by-products did not negatively affect acceptability, with overall acceptability scores ranging between 5 and 6. Overall, these results indicate that OBRB was the most promising formulation for functional enrichment, whereas ORRB was mainly associated with structural optimization. This study demonstrates that BCSM and whey can be strategically used as formulation-dependent ingredients for developing nutritionally enhanced and structurally improved gluten-free bread, contributing to the sustainable valorization of food industry by-products. 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

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

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

Commercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability. In this study, we aimed to optimize a novel gluten-free formulation based on tapioca starch and red lentil flour using a D-optimal mixture design. According to our findings, the swelling power and oil-holding capacity of the blended flour increased with the proportion of red lentil flour. The volume of bread loaves with 15% red lentil flour and 15% or 30% tapioca starch was close to that of the control bread. The addition of lentil flour tended to reduce the springiness of the experimental bread crumb, while the hardness was lower for the experimental sample with 15% lentil and 30% tapioca starch. The predicted glycemic index of the bread samples ranged from 70 to 87, and the sample containing 30% tapioca and 30% red lentil flour achieved the lowest score. Finally, the optimized gluten-free bread formulation showed lower hardness, pore density, and predicted glycemic index, and higher volume compared to the control bread sample, demonstrating that it is possible to improve gluten-free baked goods without compromises. 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

The growing demand for high-quality gluten-free bread requires innovative technological and functional approaches. This study investigates, for the first time, the use of Lacticaseibacillus paracasei SP5 in free and immobilized form on traditional Greek trahanas for producing GF sourdough bread based on rice and buckwheat flour. Sourdough breads produced with free and immobilized cells displayed greater performance than the control sourdough bread in microbial stability and physicochemical properties, with the immobilized form showing the best results. In particular, the application of immobilized L. paracasei SP5 led to gluten-free sourdough bread with enhanced acidification (pH 4.55; total titratable acidity 12.9 mL) and remarkable lactic (2.20 g/kg) and acetic acid (0.76 g/kg) levels, extending the shelf life to 7.0 days against mold and 7.5 days against rope spoilage, statistically significantly higher than the other two gluten-free sourdough samples. It also showed the strongest antifungal activity and improved technological characteristics, including higher loaf volume (2.84 mL/g), greater height (5.50 cm), and lower baking loss (17.42%). Total phenolic content (87.3 mg GAE/100 g) and antioxidant activity were also statistically significantly increased. Overall, immobilized L. paracasei SP5 on trahanas appears to be a promising clean-label strategy to improve the quality, shelf life, and functional value of GF bread. Full article

Beetroot by-product (BBP), an industrial residue rich in bioactive compounds, offers a sustainable solution to reduce food waste while enhancing the nutritional profile. The aim of the study was to evaluate the effect of different leavening agents (baking powder and baker’s yeast) and geometry (rectangular and oval) on bioactive compound stability and antioxidant capacity when incorporating beetroot by-products into gluten-free bread formulations. Rectangular and oval-shaped gluten-free breads were produced using 3D printing. Moisture content, pH, color parameters, bioactive compounds (betalains and phenolic compounds), and antioxidant activity were analyzed in both crust and crumb. BBP addition significantly increased total phenolic content, antioxidant capacity, and betalain content in all formulations. Breads with baker’s yeast exhibited higher bioactive retention due to acidic pH levels that favor phenolic and betanin stability. Bread with baking powder showed a higher retention of betaxanthins (yellow pigments), while those with baker’s yeast retained betacyanins (red-violet pigments). Oval geometry improved moisture retention and bioactive preservation due to reduced surface exposure. This research demonstrates the feasibility of developing nutritionally enhanced gluten-free products using additive manufacturing. Bread enriched with beetroot by-product and baker’s yeast represents a suitable option to improve functionality and pigment retention while valorizing industrial waste. Full article

Maize arabinoxylans (AX) and proteins (maize gluten meal, MGM) can partially replace gluten in gluten-free (GF) breads by forming polymer networks. This study investigated how non-covalent interactions (hydrophobic, electrostatic, or hydrogen (H) forces) influenced viscoelasticity, gas retention and enzymatic AX–protein cross-linking in simplified GF model batters using two maize AX extracts (commercial MAX; xylanase-extracted M-XEAX). Batter stability strongly depended on AX structure and formulation type. MGM-only controls were mainly governed by hydrophobic and electrostatic forces, while AX-based batters relied primarily on H-bonds and electrostatic interactions. Combining MGM and AX increased batter stiffness, dominated by electrostatic and H-interactions. Enzymatic coupling reinforced the AX–protein network when both H and electrostatic forces were present, whereas hydrophobic interactions partly hindered these associations. Changes in viscoelasticity (G′) did not fully align with gas retention behaviour. In MGM-containing batters, gas retention was predominantly governed by H and electrostatic interactions. AX-based batters showed extract-dependent responses: electrostatic or H-interactions hindered gas stabilisation in M-XEAX, while their suppression supported gas-holding in enzyme-treated MAX batters. AX-MGM systems generally showed reduced gas expansion, indicating the contribution of multiple non-covalent interactions. Overall, batter stability strongly depended on AX structure, MGM addition, the balance of non-covalent interactions and the resulting network strength. Full article

The aim of this study was to characterize the sensory profile of two gluten-free (GF) bread formulations developed with powders obtained by dry grinding from the endocarp–seed (ESP) and epicarp–mesocarp (EMP) fractions of the Neltuma affinis pods. Two GF bread formulations optimized previously by experimental design were tested: FA with 20.0% ESP, and FB with 20.0% ESP and 2.4% EMP. Check-All-That-Apply, Just-About-Right scaling, and 9-point Hedonic Scale were used in a mix panel with regular and gluten-related disorders consumers (N = 105). Both formulations exhibited different sensory profiles; FA was characterized as “tasty” and “light crumb”, receiving an acceptability of 7 ± 2 points in overall acceptability. FB was described as “moist” and “very airy crumb”, with a 6 ± 2 point in overall acceptability. Penalty analysis showed “taste”, “odour”, “firmness”, and “moisture” as sensory attributes to be improved in FA and FB. Full article