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Search Results (241)

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Keywords = high-protein bread

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17 pages, 458 KiB  
Article
Athletes’ Sensory Evaluation and Willingness to Pay for High-Protein Bread
by Roberta Selvaggi, Matilde Reitano, Elena Arena, Antonia Grasso, Biagio Pecorino and Gioacchino Pappalardo
Foods 2025, 14(15), 2673; https://doi.org/10.3390/foods14152673 - 29 Jul 2025
Viewed by 323
Abstract
The intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes on athletes’ willingness to pay for an innovative [...] Read more.
The intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes on athletes’ willingness to pay for an innovative high-protein bread. Utilizing a two-treatment experimental design, athletes were exposed to sensory evaluations either before or after receiving information. A combination of hedonic sensory analysis and economic evaluation assessed preferences through a non-hypothetical auction. Findings show that both sensory attributes—especially taste and aroma—and product information significantly influenced willingness to pay. The order of presentation played a crucial role: providing information first enhanced perceived value more strongly. While sensory evaluation moderately increased willingness to pay, product information had a stronger impact. A key contribution of this study is its novel evidence on how athletes balance sensory and informational cues in food evaluation—an aspect rarely explored. Contrary to assumptions that athletes ignore sensory quality due to their focus on nutrition, they did value sensory aspects, though they prioritized product information. These findings suggest that developing functional foods for athletes should integrate nutritional benefits and sensory appeal, as both elements contribute to acceptance and potential market success. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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36 pages, 1502 KiB  
Review
A Critical Review on the Role of Lactic Acid Bacteria in Sourdough Nutritional Quality: Mechanisms, Potential, and Challenges
by Youssef Mimoune Reffai and Taoufiq Fechtali
Appl. Microbiol. 2025, 5(3), 74; https://doi.org/10.3390/applmicrobiol5030074 - 29 Jul 2025
Viewed by 298
Abstract
Sourdough fermentation, driven by the biochemical activity of lactic acid bacteria (LAB), presents a scientifically promising approach to addressing nutritional limitations in cereal-based staples. This review critically examines both the underlying mechanisms by which LAB enhance the nutritional profile of sourdough and the [...] Read more.
Sourdough fermentation, driven by the biochemical activity of lactic acid bacteria (LAB), presents a scientifically promising approach to addressing nutritional limitations in cereal-based staples. This review critically examines both the underlying mechanisms by which LAB enhance the nutritional profile of sourdough and the translational challenges in realizing these benefits. Key improvements explored include enhanced mineral bioavailability (e.g., up to 90% phytate reduction), improved protein digestibility, an attenuated glycemic response (GI ≈ 54 vs. ≈75 for conventional bread), and the generation of bioactive compounds. While in vitro and animal studies extensively demonstrate LAB’s potential to reshape nutrient profiles (e.g., phytate hydrolysis improving iron absorption, proteolysis releasing bioactive peptides), translating these effects into consistent human health outcomes proves complex. Significant challenges hinder this transition from laboratory to diet, including the limited bioavailability of LAB-derived metabolites, high strain variability, and sensitivity to fermentation conditions. Furthermore, interactions with the food matrix and host-specific factors, such as gut microbiota composition, contribute to inconsistent findings. This review highlights methodological gaps, particularly reliance on in vitro or animal models, and the lack of long-term, effective human trials. Although LAB hold significant promise for nutritional improvements in sourdough, translating these findings to validated human benefits necessitates continued efforts in mechanism-driven strain optimization, the standardization of fermentation processes, and rigorous human studies. Full article
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15 pages, 1843 KiB  
Article
Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance
by Márcio Moura-Alves, João Mota, Diogo Lameirão, Ana Francisca Teixeira, Cristina Saraiva, María Ángeles Romero-Rodríguez, Alice Vilela and Carla Gonçalves
Sustainability 2025, 17(15), 6710; https://doi.org/10.3390/su17156710 - 23 Jul 2025
Viewed by 311
Abstract
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 [...] Read more.
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
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19 pages, 5242 KiB  
Article
Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure
by Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song and Xingjun Li
Gels 2025, 11(7), 545; https://doi.org/10.3390/gels11070545 - 14 Jul 2025
Viewed by 342
Abstract
This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. [...] Read more.
This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. The results revealed that, compared with a control sample, 3–10% of polydextrose addition significantly increased the hardness, adhesiveness, gumminess, and chewiness of steamed bread, but other textural parameters like springiness, cohesiveness, and resilience remained basically the same. Further, in contrast to the control sample, 3–10% polydextrose addition significantly reduced the specific volume and width/height ratio of steamed bread but increased the brightness index, yellowish color, and color difference; improved the internal structure; and maintained the other sensory parameters and total score. Polydextrose addition decreased the peak, trough, final, breakdown, and setback viscosity of the pasting of wheat flour suspension solutions but increased the pasting temperature. Polydextrose additions significantly reduced the enthalpy of gelatinization and the aging rate of flour paste but increased the peak temperature of gelatinization. A Mixolab revealed that, with increases in the amount of added polydextrose, the dough’s development time and heating rate increased, but the proteins weakened, and the peak torque of gelatinization, starch breakdown, and starch setback torque all decreased. Polydextrose additions increased the crystalline regions of starch, the interaction between proteins and starch, and the β-sheet percentage of wheat dough without yeast and of steamed bread. The amorphous regions of starch were increased in dough through adding polydextrose, but they were decreased in steamed bread. Further, 3–10%of polydextrose addition decreased the random coils, α-helixes, and β-turns in dough, but the 3–7% polydextrose addition maintained or increased these conformations in steamed bread, while 10% polydextrose decreased them. In unfermented dough, as a hydrogel, the 5–7% polydextrose addition resulted in the formation of a continuous three-dimensional network structure with certain adhesiveness and elasticity, with increases in the porosity and gas-holding capacity of the product. Moreover, the 10% polydextrose addition further increased the viscosity, freshness, and looseness of the dough, with smaller and more numerous holes and indistinct boundaries between starch granules. These results indicate that the 3–10% polydextrose addition increases the chewiness and freshness of steamed bread by improving the gluten network structure. This study will promote the addition of polydextrose in steamed bread to improve shelf-life and dietary fiber contents. Full article
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13 pages, 2237 KiB  
Article
Intercropping of Cereals with Lentil: A New Strategy for Producing High-Quality Animal and Human Food
by Theodoros Gkalitsas, Fokion Papathanasiou and Theano Lazaridou
Agronomy 2025, 15(7), 1658; https://doi.org/10.3390/agronomy15071658 - 8 Jul 2025
Viewed by 962
Abstract
Intercropping is an eco-friendly agricultural practice that can lead to increased productivity and improved resource efficiency. This two-year field study (2022–2023 and 2023–2024) aimed to evaluate the yield and quality (protein content) of lentil when intercropping with bread wheat (Yekora) and oat (Kassandra) [...] Read more.
Intercropping is an eco-friendly agricultural practice that can lead to increased productivity and improved resource efficiency. This two-year field study (2022–2023 and 2023–2024) aimed to evaluate the yield and quality (protein content) of lentil when intercropping with bread wheat (Yekora) and oat (Kassandra) under two spatial arrangements (1:1 alternate rows and mixed rows at a 50:50 seeding ratio) in northwestern Greece. A completely randomized design was applied with three replications. Differences were found between treatments regarding yield as well as protein content. Results showed that the highest total grain yield (2478.6 kg/ha) and land equivalent ratio (LER = 2.50) were recorded in the Yekora + Thessalia combination (alternate rows). Legume protein content remained consistently high (27–31%), while cereal protein content varied with genotype. Intercropping in alternate rows generally outperformed mixed sowing, indicating the importance of spatial arrangement in optimizing resource use. These findings suggest that properly designed cereal–lentil intercropping systems can enhance yield and quality while supporting sustainable agricultural practices. Intercropping of Yekora with lentil was superior compared to lentil and bread wheat monocultures and can be recommended as an alternative method for the production of human and animal food. Full article
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18 pages, 1085 KiB  
Article
Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers
by María B. Vignola, Mariela C. Bustos, Leonardo Vanzetti, Alfonsina E. Andreatta and Gabriela T. Pérez
Foods 2025, 14(11), 1990; https://doi.org/10.3390/foods14111990 - 5 Jun 2025
Viewed by 547
Abstract
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein [...] Read more.
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible. Full article
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13 pages, 532 KiB  
Article
Do the Types of Dietary Carbohydrate and Protein Affect Postprandial Glycemia in Type 1 Diabetes?
by Xinyi Li, Alice Wainwright, Chantelle Z. Fio, Shannon Brodie, Kylie Alexander, Margaret McGill, Sally-Anne Duke, Gregory Fulcher, Stephen Twigg, Jencia Wong, Jennie Brand-Miller, Garry M. Steil and Kirstine J. Bell
Nutrients 2025, 17(11), 1868; https://doi.org/10.3390/nu17111868 - 29 May 2025
Viewed by 1085
Abstract
Background/Objectives: Dietary protein and carbohydrate affect postprandial glycemia in individuals with type 1 diabetes (T1D). This paper aimed to determine the relationship between the types of dietary protein (Study 1) and carbohydrate (glycemic index; GI, Study 2) and postprandial glycemia. Methods: [...] Read more.
Background/Objectives: Dietary protein and carbohydrate affect postprandial glycemia in individuals with type 1 diabetes (T1D). This paper aimed to determine the relationship between the types of dietary protein (Study 1) and carbohydrate (glycemic index; GI, Study 2) and postprandial glycemia. Methods: Two acute randomized crossover trials were conducted in adults with T1D comparing postprandial glycemia for test meals varying by protein type (n = 16 adults; 5 meals: egg, beef, chicken, salmon or whey (all 30 g protein), each served with fried rice (45 g carbohydrate) or GI (n = 8 adults, high or low GI bread, GI 52% vs. 76%) with peanut butter (19 g protein, 30 g fat). Insulin was dosed based on usual individualized insulin: carbohydrate ratio and capillary blood glucose levels (BGL) measured from 30 min pre- to 5 h postprandially in 15–30 min intervals. Results: Study 1: Postprandial glycemia varied over an almost 2-fold range, however responses were highly variable and there were no significant differences between sources (iAUCglucose Chicken: 203 ± 66 mmol·min/L, Egg: 263 ± 100 mmol·min/L, Beef: 309 ± 89 mmol·min/L, Salmon: 338 ± 83 mmol·min/L and Whey: 397 ± 115 mmol·min/L respectively, p > 0.05). Hypoglycemia (≤3.5 mmol/L) occurred at least once per protein type (chicken: 6/16 participants, egg 2/16, beef 3/16, salmon 1/16, whey 2/16). However, there were no statistically significant differences in the risk of hypoglycemia between protein sources (p > 0.05). Study 2: Postprandial glucose response curves were virtually identical for high GI and low GI, and the incremental area under the curve (iAUC) for glucose was not statistically significant after 1 h (p = 0.185), 3 h (p = 0.538) or 5 h (p = 0.694) following the meal. Conclusions: Clinical practice guidelines and insulin dosing algorithms likely do not need to consider differences in protein sources or in GI in the context of a high fat, high protein meals, for individuals with T1D. Full article
(This article belongs to the Special Issue Nutritional and Dietary Approaches in Type 1 Diabetes)
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21 pages, 1763 KiB  
Article
Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking
by Anca Lupu, Iuliana Banu, Leontina Grigore-Gurgu, Ina Vasilean and Iuliana Aprodu
Appl. Sci. 2025, 15(10), 5468; https://doi.org/10.3390/app15105468 - 13 May 2025
Viewed by 669
Abstract
Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) [...] Read more.
Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum (SC1), and Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus (SC2). After 20 h of fermentation at 30 °C, the acidity of the sourdoughs prepared with SC1 and SC2 was significantly higher in respect to the corresponding spontaneously fermented sample. The use of the starter culture for sourdough fermentation resulted in sourdoughs with higher glycerol and lactic acid contents, and lower ethanol and acetic acid. The empirical rheological measurements indicated that the behavior of the proteins and starch within the complex dough matrix, during mixing and heating, is influenced by both sorghum level and starter culture type. The use of the sourdough allowed the preparation of gluten-free breads with good texture and high contents of bioactive compounds. In conclusion, sourdough fermentation can be successfully used for boosting the quality of the gluten-free bread products. Full article
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20 pages, 4340 KiB  
Review
Arabinoxylan Concentrate from Wheat as a Functional Food Ingredient to Improve Glucose Homeostasis
by Knud Erik Bach Knudsen, Helle Nygaard Lærke, Mette Skou Hedemann, Kirstine Lykke Nielsen, Mirosław Marek Kasprzak, Per Bendix Jeppesen, Merete Lindberg Hartvigsen and Kjeld Hermansen
Nutrients 2025, 17(9), 1561; https://doi.org/10.3390/nu17091561 - 30 Apr 2025
Cited by 1 | Viewed by 585
Abstract
Background: Arabinoxylan (AX) concentrates from wheat can be produced from co-products from the starch and gluten industries. These fractions are rich in AX, have high solubility, can be incorporated into bread and breakfast cereals, and have the potential to enhance functional and nutritional [...] Read more.
Background: Arabinoxylan (AX) concentrates from wheat can be produced from co-products from the starch and gluten industries. These fractions are rich in AX, have high solubility, can be incorporated into bread and breakfast cereals, and have the potential to enhance functional and nutritional effects beyond what is possible with cereal species. Methods: The aim of this review is to summarize the available literature on AX concentrates from wheat in terms of production, incorporation in breads, and influence on glucose homeostasis in human subjects and animals. Results: Breads enriched in AX fiber have been found to increase the viscosity of digesta from the small intestine but with no effect on the digestibility of starch. In the large intestine, AX is, to a large extent, degraded, producing short-chain fatty acids. Across acute human and animal studies, the intake of AX concentrates has been shown to reduce the rate and extent of glucose absorption and insulin responses in a dose-dependent fashion. No general influence of AX on incretins has been identified, and the role of AX-enriched diets in appetite sensation is unclear. Medium- and long-term human and animal intervention studies demonstrated improved glucose homeostasis (fructosamine and glycated hemoglobin A1c) during the consumption of AX-enriched diets compared to placebo. Although AX concentrates across studies improved glucose homeostasis, a confounding factor to be further investigated is to what extent protein being present in relatively high concentrations in some of the produced AX-rich wheat fractions, partly or fully, is responsible for the observed homeostatic effects. Full article
(This article belongs to the Special Issue Plant-Based Diets in the Prevention of Inflammation)
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17 pages, 2382 KiB  
Article
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
by Daiva Zadeike, Kamile Cipkute and Dalia Cizeikiene
Fermentation 2025, 11(5), 238; https://doi.org/10.3390/fermentation11050238 - 23 Apr 2025
Cited by 1 | Viewed by 959
Abstract
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was [...] Read more.
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. The proteolytic activity of L. brevis and P. pentosaceus increased two-fold with 10 and 20 min US stimulation, respectively, compared to fermentation without ultrasonication. Regarding the impact of proteolysis and sonication on gliadin proteins, fermentation with both strains reduced gliadin content in commercial gluten by an average of 77.4% compared to the untreated sample, and additional US treatment further enhanced gliadin degradation efficiency to an average of 83.5%. The combined application of US and lactic acid fermentation initiated a seven-fold decrease in wheat wholemeal flour (WF) gliadin levels compared to the untreated sample (47.2 mg/g). Furthermore, the synergistic application of US, LAB, and yeast fermentation allowed us to reduce gliadin content up to 1.6 mg/g, as well as to reduce gluten content in the sourdough up to 3 mg/g. Despite complete hydrolysis of the gliadin fraction under the combined effects of US and fermentation, glutenins were less affected by the applied treatments in all cases. The technology presented in this study offers a promising approach for producing gluten-free or low-gluten fermented products in the bread-making industry. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)
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12 pages, 766 KiB  
Article
Regenerative Agronomic Approaches: Technological, Biochemical and Rheological Characterization of Four Perennial Wheat Lines Grown in Italy
by Elena Galassi, Chiara Natale, Francesca Nocente, Federica Taddei, Giovanna Visioli, Salvatore Ceccarelli, Gianni Galaverna and Laura Gazza
Agronomy 2025, 15(4), 939; https://doi.org/10.3390/agronomy15040939 - 11 Apr 2025
Cited by 1 | Viewed by 574
Abstract
Cereals are the basis of the human diet, and among them, after rice and corn, wheat is the most cultivated in the world. Drought, conflicts, and high prices affect food security in many countries. The CHANGE-UP project funded by the PRIMA program aims [...] Read more.
Cereals are the basis of the human diet, and among them, after rice and corn, wheat is the most cultivated in the world. Drought, conflicts, and high prices affect food security in many countries. The CHANGE-UP project funded by the PRIMA program aims at redesigning agricultural systems for the Mediterranean area to make them more resilient to climate change, and includes, among other agronomic innovations, the cultivation and characterization of perennial wheat genotypes. In this study, four perennial wheat lines, 235a, 20238, OK72, and 11955, grown in Italy, were examined for their technological and chemical composition and rheological properties and compared with the perennial species Thinopyrum intemedium (Kernza®) and to a modern durum wheat variety, used as controls. On average, all the perennial genotypes presented very small kernels along with high protein content, total antioxidant capacity, and mineral content, and genotypes OK72 and 11955 presented good test weight values. Line 235a had the best gluten quality, whereas line 20238 reported the worst values for bread-making aptitude. Results indicate that perennial grains could adapt to the Italian environment and manifest their nutritional and technological potential, constituting promising raw materials for enhancing diversification in nutrition by sustainable agriculture based on agroecological principles. Full article
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19 pages, 2415 KiB  
Article
Pre-Treatment Effects on Chemico-Physical Characteristics of Argan Press Cake Used for Bread Production
by Asma El Kaourat, Hasnae Choukri, Badr Eddine Kartah, Ahmed Snoussi, Giuseppe Zeppa, Aouatif Benali, Mouna Taghouti and Hanae El Monfalouti
Foods 2025, 14(8), 1315; https://doi.org/10.3390/foods14081315 - 10 Apr 2025
Viewed by 720
Abstract
Argan oil is known worldwide for its nutritional, therapeutic, and cosmetic benefits. However, the extraction process produces 40–50% of argan press cake (APC), which is rich in protein, fiber, and minerals. Despite its nutritional potential, the high saponin content of APC imparts a [...] Read more.
Argan oil is known worldwide for its nutritional, therapeutic, and cosmetic benefits. However, the extraction process produces 40–50% of argan press cake (APC), which is rich in protein, fiber, and minerals. Despite its nutritional potential, the high saponin content of APC imparts a bitter taste and anti-nutritional properties, making it unsuitable for human consumption and often wasted. This study addresses this issue by using boiling treatments with citric acid (CA) and distilled water (DW) to reduce the saponin content while evaluating the impact on APC quality. In addition, this study explores, for the first time, the incorporation of treated argan press cake, APC-CA and APC-DW, at different levels (5%, 10%, 15%, and 20%) into whole wheat flour (WWF) for bread production to improve the nutritional profile. The results indicate that both treatments significantly reduce saponin content while maintaining nutritional quality comparable to untreated APC. This includes a 50% reduction in phytic acid levels. The absence of tryptophan fluorescence emission was observed in APC-CA, which may be related to chemical degradation or interactions with other molecules. The substitution of APC-CA and APC-DW increased the protein of composite flours in a level-dependent manner. At substitution levels up to 10%, APC-CA and APC-DW positively influenced the technological properties of the bread. This study demonstrates the potential of APC to improve the nutritional value of bread and supports zero-waste initiatives by reusing by-products. Full article
(This article belongs to the Section Food Nutrition)
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20 pages, 3392 KiB  
Article
Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers
by Xiang Li, Heqi Yang, Xiaohui Yu, Ying Tuo, Hui Zhou, Yidi Cai and Long Wu
Foods 2025, 14(7), 1246; https://doi.org/10.3390/foods14071246 - 2 Apr 2025
Viewed by 472
Abstract
Novel bread formulations with natural improvers have become an essential part of improving the quality of bakery products. In the present study, novel bread improvers made using Gagome kelp cellulose (GC) were systemically evaluated, and cellulose-improved dough (GC-dough), gluten (GC-gluten), and gluten protein [...] Read more.
Novel bread formulations with natural improvers have become an essential part of improving the quality of bakery products. In the present study, novel bread improvers made using Gagome kelp cellulose (GC) were systemically evaluated, and cellulose-improved dough (GC-dough), gluten (GC-gluten), and gluten protein and starch (GC-starch) were all studied. The results indicated that the water and oil holding capacity, cholesterol-adsorptive capacity, and the unsaturated fat and saturated fat adsorptive capacities of GC had increased. GC also showed high glucose adsorptive capacity, antioxidant activity, α-amylase inhibition, and glucose diffusion inhibition activity. Furthermore, the color of the GC-dough was improved with the addition of the GC, which also affected the content of glutenin, the water holding capacity in GC-gluten, and the solubility of GC-starch. In addition, the cross-linked network formed by GC could be observed in the GC-bread, indicating an improvement in texture and sensory evaluation. Bread with 1% (m/m) added GC provided the highest sensory characteristics and the best cold storage stability, which suggests that it is the best strategy for further study. The results might show a potential application of by-products of marine origin in commercial bakery production. Full article
(This article belongs to the Section Foods of Marine Origin)
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16 pages, 2315 KiB  
Article
Structure and Functional Properties of Proteins from Different Soybean Varieties as Affected by the 11S/7S Globulin Ratio
by Yichen Hou, Lu Huang, Guangliang Xing, Xiaotian Yuan, Xiaoyan Zhang, Dongqing Dai, Xingxing Yuan, Xin Chen and Chenchen Xue
Foods 2025, 14(5), 755; https://doi.org/10.3390/foods14050755 - 23 Feb 2025
Cited by 2 | Viewed by 1626
Abstract
Soybean (Glycine max (L.) Merrill) is a key source of plant protein, with 7S and 11S globulins being the primary fractions. This study investigated the protein content, protein composition, and 11S/7S globulin ratios of 411 soybean samples, and then selected six varieties [...] Read more.
Soybean (Glycine max (L.) Merrill) is a key source of plant protein, with 7S and 11S globulins being the primary fractions. This study investigated the protein content, protein composition, and 11S/7S globulin ratios of 411 soybean samples, and then selected six varieties (S1, S2, S3, S4, S5, and S6) for the analysis of the protein structures and functional properties. The results revealed that varieties with low 11S/7S ratios (S1, S2, and S3) exhibited relatively high random coil contents (20.11–22.94%) and lower β-sheet contents (34.17–38.37%), suggesting the presence of more loosely structured proteins. S2 showed good solubility (73.21%) and water-holding capacity (WHC) (2.73 g/g), which can improve product quality and yield. In contrast, varieties with high 11S/7S ratios (S4, S5, and S6) demonstrated more compact protein structures, increased surface hydrophobicity, larger particle sizes, lower absolute zeta potential values, and greater oil-holding capacity (OHC) values (7.58–8.48 g/g). S4, in particular, demonstrated superior emulsification properties, with emulsion activity index (EAI) (4.71 m2/g) and emulsion stability index (ESI) (58.73 min), which are widely used in the food industry such as in cake, ice cream, and bread. This study provides valuable information for the selection of soybean varieties with optimal 11S/7S ratios for processing soybean products. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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15 pages, 2362 KiB  
Article
Sustainable Integration of Ora-Pro-Nobis (Pereskia aculeata Miller) in Gluten-Free and Lactose-Free Sweet Bread: Impacts on Quality and Functional Properties
by Luciene Dias Santos Silva, Flaviana Coelho Pacheco, Thais Odete de Oliveira, Eliane Mauricio Furtado Martins, Maurilio Lopes Martins, Wellington de Freitas Castro, Mária Herminia Ferrari Felisberto and Bruno Ricardo de Castro Leite Júnior
Sustainability 2025, 17(3), 1338; https://doi.org/10.3390/su17031338 - 6 Feb 2025
Cited by 1 | Viewed by 1257
Abstract
Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the [...] Read more.
Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products. Full article
(This article belongs to the Special Issue Innovative Ingredients and Sustainable Practices for Food Production)
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