Search Results (65)

The growing demand for gluten-free products has increased the need for a better understanding of the rheological behavior of alternative flours and their suitability for bakery applications. This study aimed to evaluate the effect of different hydration levels on the rheological properties of gluten-free flours and compare their behavior with that of wheat flour. Rice flour, corn flour, chickpea flour, buckwheat flour, and wheat flour were analyzed using Mixolab 2 at hydration levels of 55%, 58%, and 60%. The resulting torque curves were examined to assess dough development, stability, and behavior during mixing and heating. Differences among flour types were observed throughout dough development and protein weakening. One-way ANOVA identified significant flour-type effects for all 19 Mixolab variables at 55% and 60% hydration and for 17 of 19 variables at 58%, where T(C4) and γ-slope were not significant. Across the three common hydration levels, two-way ANOVA showed significant main effects of flour type and hydration for every variable and significant flour × hydration interactions for all variables (p ≤ 0.035), confirming flour-specific hydration responses. Among the gluten-free flours, buckwheat maintained the most stable and comparatively robust torque profile, rice was particularly sensitive at 60% hydration, and corn and chickpea showed pronounced structural weakening during heating, most notably chickpea. A focused principal component analysis (PCA) of the five directly measured torque points (C1–C5), using the hydration levels common to all flour types, identified a dominant first component that explained 76.9% of the total variance. The first two axes together accounted for 94.3% and provided a concise two-dimensional representation of flour-specific and hydration-dependent differences. These findings highlight the importance of hydration management in gluten-free formulations and provide useful information for optimizing bakery processes involving alternative flours. Full article

The global transition toward plant-based diets necessitates the development of sustainable, nutritionally enriched, and gluten-reduced bakery products. This study evaluated the techno-functional, nutritional, and sensory impacts of substituting wheat flour at levels of 30%, 50%, and 70% with a binary blend of amaranth (Amaranthus caudatus) and chickpea (Cicer arietinum) flours in short-dough cookies. Dough’s thermo-mechanical behavior was characterized using the Mixolab Chopin+ protocol and correlated with Texture Profile Analysis (TPA) and consumer acceptability (n = 60) via Principal Component Analysis (PCA). Results revealed that the 70% substitution level (T3) significantly modified dough rheological behavior; the thermodynamic dilution of the gluten network and competitive hydration led to reduced dough stability (5.40 min) and restricted starch gelatinization (C3 = 0.916 Nm). Despite these rheological limitations, T3 demonstrated the highest protein density among the formulations tested, achieving 14.61% crude protein and 2.18% ash. Notably, the significant increase in instrumental hardness (68.09 N) in T3 corresponded with the highest overall acceptability score (4.07 out of 5.0). Multivariate analysis indicated that dough rheological instability does not necessarily limit final product acceptability in non-fermented matrices. These findings provide useful insights for the rational design of high-protein, plant-based functional snacks. Full article

Mechanically aerated yeast-free dough is particularly susceptible to freeze–thaw damage because its porous structure is formed before freezing and cannot be restored during thawing due to the absence of fermentation. This study investigated the combined effects of apple powder incorporation and technological processing conditions on the rheological, structural, physicochemical, nutritional, and sensory properties of whipped yeast-free frozen dough and the resulting bread. Apple powder was incorporated at three formulation levels (50, 100, and 150 g per batch), while whipping speed (450–900 rpm), whipping time (3–7 min), freezing temperature (−14 to −38 °C), and microwave thawing time (4–8 min) were optimized using response surface methodology based on a Draper–Lin composite design. Dough properties were evaluated using Mixolab analysis and structural–mechanical measurements, whereas bread quality was assessed by specific volume, porosity, physicochemical characteristics, biochemical composition, amino acid profile, microbiological safety, and sensory evaluation. The developed regression models adequately described the effects of technological variables on dough quality (R² > 0.95). Deep freezing at −38 °C followed by 4 min of microwave thawing minimized structural deterioration and improved dough stability after freeze–thaw treatment. Apple powder increased the nutritional value of the bread by enhancing the dietary fiber (4.8–7.3%), potassium (125.6–156.7 mg/100 g), iron (2.45–3.20 mg/100 g), and vitamin C (0–2.2 mg/100 g) contents. Although the highest level of apple powder provided the greatest nutritional enrichment, it also reduced the dough rheological stability and produced a less homogeneous crumb structure. Overall, the formulation containing 100 g of apple powder per batch combined with a whipping speed of 900 rpm, whipping time of 7 min, freezing at −38 °C, and microwave thawing for 4 min provided the best balance between rheological stability, freeze–thaw resistance, bread quality, nutritional enhancement, microbiological stability, and sensory acceptability. These findings demonstrate that simultaneous optimization of formulation and processing conditions is an effective strategy for improving mechanically aerated yeast-free frozen bakery products and provides a scientific basis for the development of functional frozen bread technologies. Full article

The aim of this study was to evaluate the possibility of using rapeseed protein–fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking quality. For this purpose, five formulations of rigatoni pasta were produced by partially substituting wheat flour with 0, 5, 10, 15, and 20% RPFC. Dough rheological behavior was assessed by frequency sweep and creep–recovery tests, while mixing and pasting behavior was evaluated using the Mixolab device. Microstructure was analyzed by scanning electron microscopy (SEM), and pasta technological and chemical parameters were determined using standard methods. All dough systems exhibited viscoelastic, gel-like behavior characterized by the dominance of the storage modulus (G’) over the loss modulus (G”), confirming the formation of a structured gluten-based network. Moderate RPFC incorporation (5–15%) enhanced G′, indicating reinforcement of the continuous protein–starch gel matrix and improved structural integrity and deformation resistance. Mixolab results showed a significant increase in water absorption and dough stability with RPFC addition, reflecting improved hydration and strengthening of the gel-forming protein network. SEM observations confirmed the development of a more compact and continuous starch–protein gel system, associated with reduced stickiness and improved structural cohesion. However, higher RPFC levels (15–20%) disrupted the continuity of the gel network, leading to increased cooking losses (8.8–10.4%), higher fracturability, and reduced firmness of cooked pasta. According to the data obtained, RPFC represents a promising functional protein ingredient for gel-like food systems such as cereal-based products, particularly pasta. These findings offer feasible formulation strategies and support its use as a sustainable, high-quality plant protein ingredient in pasta production. Full article

Few strategies have been developed to mimic and control the supramolecular degradations induced by spontaneous fermentation in sour cassava starch, which are partly responsible for its characteristic expansion capacity in breadmaking, and their effectiveness has remained limited. In this context, the objective of this study was to evaluate the effect of adding α-amylase on the functional and nutritional properties of cassava starch used in breadmaking. Cassava starch from the INIAP 651 variety was modified with different α-amylase dosages (0, 2, 4, 6, 8, and 9 U/g α-amylase for 20 min), followed by hydration and pre-gelatinization before baking. Determinations of the specific volume of the bread (SV), dough characterization by Mixolab, pasting properties using a rheometer, and nutritional properties were performed. The treatment with 6 U/g α-amylase showed the best functional properties, achieving the highest SV (4.28 mL/g), C3 (1.67 Nm), C4 (1.11 Nm), and peak viscosity (6550 mPa·s), as well as the lowest setback (1526 mPa·s). In contrast, the treatment with 9 U/g α-amylase exhibited the most favorable nutritional profile, with the lowest estimated glycemic index (51.25) and rapidly digestible starch (15.85 g/100 g). These results confirm that controlled α-amylase dosing modulates cassava starch functionality for breadmaking and glycemic control. Full article

Triticale grains and brewers’ spent grain (BSG) offer promising, sustainable ingredients for bread development, as triticale adapts well to climate change and BSG is a low-cost by-product supporting zero-waste goals. This study evaluated the rheological properties of dough and bread quality obtained from seven triticale cultivars (Ingen 35, Ingen 93, Ingen 40, Ingen 33, Ingen 54, Costel, and Fanica) grown in the Republic of Moldova, with the addition of 5% and 10% fermented dark BSG (BSGF). BSGF incorporation decreased dough stability and protein network strength, as indicated by Mixolab parameters, while the pasting properties varied according to the cultivar. Dynamic rheology showed reductions in storage (G′) and loss (G″) moduli, with tan δ < 1 for all samples. Increasing BSGF levels reduced falling number, Alveograph tenacity, extensibility, baking strength, and Rheofermentometer parameters. In bread, BSGF addition decreased loaf volume and porosity while significantly increasing acidity. Color analysis showed reduced lightness (L*) and increased redness (a*). Texture profile analysis indicated increased hardness and adhesiveness, with stable cohesiveness and reduced resilience. Sensory evaluation revealed improved color and a “hearty” texture at 5% inclusion, whereas 10% resulted in a denser structure and lower acceptability. BSGF significantly influenced the rheological, physicochemical, and sensory properties of triticale bread, highlighting the need for formulation optimization. Full article

In this study, we investigated the possibility of partially substituting wheat flour in bread-making technology with a by-product (rapeseed meal) obtained after pressing of rapeseed seeds used to obtain edible oil. The research was conducted within the context of sustainable food systems and circular bioeconomy strategies. Experiments were conducted using substitution rates of 10%, 20%, and 30% (RMW1, RMW2, and RMW3), as well as their corresponding breads (RMWB1, RMWB2, and RMWB3). The results reveal a notable improvement in the nutritional profile, correlated with the increase in RM. Indeed, significant increases were observed in protein content (up to 16.64% in flours and 14.19% in breads), fat content (up to 8.72% and 7.89%, respectively), and ash content (up to 2.30% and 2.85%, respectively), while carbohydrates decreased (down to 63.72 g/100 g in flours and 45.76 g/100 g in breads). Furthermore, the phytochemical profile was significantly enhanced, as reflected by the increased antioxidant capacity and elevated total polyphenol concentration, highlighting the functional potential of RM-enriched products. Water absorption increased from 55% to 61%, accompanied by a decrease in dough stability, suggesting modifications in the gluten network. Mixolab analyses indicated reduced viscosity and starch retrogradation, while physical bread properties, including porosity, elasticity, and H/D ratio, decreased with increasing substitution levels. Sensory evaluation revealed that a 10% RM substitution ensured optimal acceptability, whereas higher levels (30%) resulted in significant quality deterioration. From a sustainability perspective, the incorporation of RM contributes to the valorization of agro-industrial by-products, reducing waste streams and promoting resource efficiency. Partial substitution of wheat flour also has the potential to decrease reliance on primary agricultural inputs, thereby lowering the environmental footprint associated with cereal production. Additionally, the improved antioxidant profile may enhance product stability and shelf life, contributing to food loss reduction. In conclusion, an incorporation level of up to 20% provided the most suitable compromise between improved nutritional value, functional and technological properties, consumer acceptability, and sustainability considerations, thereby supporting the formulation of novel bakery products consistent with circular bioeconomy concepts and sustainable dietary approaches. Full article

Soy protein concentrate (SPC) often has limited food applications due to the loss of its functional properties under harsh industrial processing. This study explored the effects of exposure time to high-intensity ultrasound (HUS) on the structural properties of SPC to assess the potential of a single protein for multiple bakery applications. HUS treatment modified SPC free sulfhydryl group content (4.81 ± 0.03 to 1.47 ± 0.01 µmol/g_protein) and hydrophobicity (34.17 ± 0.02 to 30.56 ± 0.03 µgBPB/mg_protein) and promoted the formation of soluble and insoluble aggregates, especially with longer exposure times, as evidenced by SDS-PAGE. According to Raman analysis, SPC exposed to 0.5 min HUS exhibited an α-helical content of 33.52 ± 1.58% and β-sheet content of 56.80 ± 4.40%, while the tyrosine doublet (I₈₅₀/I₈₃₀) ratio was associated with dough stability and indicated intermolecular hydrogen bonding within the dough matrix. Water absorption capacity was improved upon addition of HUS-exposed SPC samples, to 58.4 ± 0.71%, compared with 52.6 ± 0.85% of SPC-enriched dough. These changes accelerated dough development time and enhanced amylase activity, resulting in a dough with desirable viscosity. HUS-exposed samples with higher α-helix content and solubility, decreased water syneresis, and hydrophobic SPC formed stabile complexes with hydrophobic regions of the amylose chain, both leading to reduced starch retrogradation (1.551 ± 0.13 to 0.855 ± 0.04). Overall, this study showed that by controlling the HUS treatment time, protein structure can be tailored for its use in diverse bakery applications, further enhancing the commercial value of protein concentrates. Full article

Oat is increasingly recognized as a valuable cereal due to its favorable nutritional profile and potential application in functional foods. This study aimed to provide an integrated nutritional and technological evaluation of black oat (Avena strigosa) and white oat (Avena sativa L.) cultivars Ovidiu, Jeremy, and Sorin, grown under uniform conditions. The chemical composition was assessed by determining proteins, lipids, total mineral and polyphenol contents. Macro- and microelement profiles (Ca, Mg, K, Na, Fe, Mn, Cu, Ni, and Zn) were quantified by atomic absorption spectrometry (AAS), while the technological suitability of black oat flour for bakery applications was evaluated using Mixolab analysis and bread quality parameters. Additionally, Fourier-transform infrared (FTIR) spectroscopy was applied to investigate structural features associated with β-glucans in the oat samples. The results showed that protein content ranged from 12.39 to 13.48%, while lipid content varied between 3.24 and 4.64%. Significant differences were observed in mineral composition among the analyzed samples. Black oat showed a balanced mineral profile, characterized by high levels of K, Mg, Mn, Zn, and Ni, confirming its classification as a mineral-rich cereal, while the Ovidiu cultivar generally presented the lowest concentrations for most elements. Mixolab results revealed that the partial substitution of wheat flour with black oat flour significantly influenced dough rheological behavior, particularly in terms of protein weakening and starch gelatinization, without severely affecting dough stability when applied at moderate inclusion levels. Bread quality evaluation demonstrated acceptable crumb elasticity, porosity, and height-to-diameter ratios, supporting the feasibility of incorporating black oat in bakery products. FTIR analysis revealed characteristic absorption bands associated with β-glucans, supporting their presence and structural integrity in both black oat and cultivated varieties. Overall, this study demonstrates that both black oat and selected oat cultivars represent valuable raw materials for functional food applications, offering enhanced nutritional profiles and suitable technological performance. The combined use of compositional, rheological, and spectroscopic analyses provides a comprehensive approach for evaluating oat-based ingredients in the context of modern cereal science. Full article

Hydrolyzed collagen (HC) and konjac glucomannan (KGM) were used as additives in non-frozen and frozen doughs (NFDs and FDs). Both additives were characterized using specific techniques, i.e., SEM-EDX, MALDI-TOF MS, TGA, and DSC analyses. Rheological analysis of NFD samples was performed using a Chopin Mixolab Profiler. According to a central composite design (CCD), two sets of twelve experiments were conducted to evaluate the influence of percentages of HC and KGM in the mixture of flour and both additives (c_HC = 0.79–2.21% and c_KGM = 0.79–2.21%) on the porosity (PO = 58.96–78.76%), humidity (HU = 42.51–45.60%), electrical conductivity (EC = 2.06–2.29 μS/cm), and pH (pH = 5.5–5.9) of bread samples prepared from NFD and FD. The freezing led to a significant decrease in PO and pH, as well as a significant increase in HU, whereas its effect on EC was not statistically significant. The highest values of response variables that were significantly affected by the process factors, i.e., PO_FD = 70.8%, pH_FD = 5.6, and pH_NFD = 5.9, were obtained in the center point runs (c_HC = c_KGM = 1.50%). For bread samples prepared from FD, the mold development process began approximately four days later than for those prepared from NFD. Bread samples produced from FD and NFD samples in the center point runs showed a low rate of mold formation. Full article

This study investigates a mechanically aerated, yeast-free bread technology incorporating apple-derived plant ingredients (juice, purée, and powder) in response to the growing demand for clean-label bakery products. The global bakery sector represents one of the largest food markets worldwide, with the baking yeast segment alone accounting for several billion USD annually, while interest in yeast-free and yeastless-dough products continues to expand. To address technological limitations associated with yeast exclusion, dough aeration was achieved using a two-stage whipping protocol (1000 rpm for 4 min, followed by 500 rpm for 1 min and stabilization at 500 rpm for 1 min under 4.0 ± 0.1 MPa gauge pressure), forming a stable protein–carbohydrate foam system. Rheological evaluation using Mixolab 2 showed that formulations containing 3–5% apple purée exhibited the most favorable dough development characteristics, with stability increasing from 3.30 ± 0.15 min in the control to 8.90 ± 0.20 min. Texture profiling using a CT-2 analyzer equipped with a cylindrical probe (50% compression, 60 mm/min, slices 25 mm thick, n = 5) revealed a significant reduction in crumb firmness, from 3.01 ± 0.15 N in the control to 2.12 ± 0.10 N in the purée- and powder-enriched samples (p < 0.05). Nutritional assessment indicated improvements in vitamin C content (up to 2.23 mg/100 g) and protein quality: the amino acid score, calculated according to FAO/WHO reference patterns on a mg/g-protein basis, increased from 76.5 ± 1.8% to 89.2 ± 2.3%. Microbiological analysis showed reduced total aerobic mesophilic counts after 72 h of storage—4.7 × 10³ CFU/g in the control versus 1.8–3.4 × 10³ CFU/g in apple-enriched breads. Overall, the results demonstrate that mechanical aeration combined with apple-derived ingredients enhances the structural, nutritional, and microbiological quality of yeast-free bread, offering a promising clean-label approach for functional bakery products. Full article

The study aimed to elucidate compositional changes in free phenolic compounds (fPHEs) during bakery processing of wheat flour supplemented with grape pomace (GP) and to assess dough rheology, bun shape and physical characteristics. Three GP variants were used—two from white cultivars (Rhine Riesling; Rhine Riesling + Muscat of Moravia) and one from a red blend (Saint Laurent and André)—at substitution levels of 5, 10, 20, and 30%. Thirty-four fPHEs were quantified by high-resolution UHPLC-MS-Orbitrap; dough rheology was assessed by Mixolab; and potential fPHE–wheat macromolecule interactions were examined via FTIR spectroscopy. Wheat flour contained only six fPHEs at low concentrations. Both white GP samples had similar profiles of 32 fPHEs, dominated by miquelianin (526–683 µg/g) and hyperoside + isoquercetin (390–476 µg/g). Red GP was highly enriched in anthocyanins (>30,000 µg/g) and generally exceeded white GP in most fPHEs. Even 5% GP substantially increased fPHE concentrations throughout processing. Several compounds (e.g., gallic acid, miquelianin) exceeded theoretical values, suggesting release from bound forms during fermentation and heating, whereas anthocyanins lost at least 30% during baking. Rheological analysis showed shorter dough development and reduced stability with increasing GP. White GP enhanced starch gelatinization (C3), gel stability (C4), and retrogradation, whereas 20% red GP markedly impaired gelatinization. GP additions ≥10% deteriorated bun shape and physical properties. FTIR confirmed spectral shifts likely due to fPHE–protein/starch interactions. In summary, incorporation of just 5% GP enhanced the nutritional profile of wheat buns. Full article

Wheat is an important crop in Rwanda; however, rapid population growth, urbanization, and shifting dietary preferences have driven demand far beyond domestic production capacity, resulting in a steady increase in imports. Closing this gap requires a variety of management strategies that jointly optimise yield, processing quality, and sustainability. This study evaluated ten widely cultivated wheat (Triticum aestivum L.) varieties in Rwanda through an integrated assessment of grain yield, quality traits, and rheological properties. Yields ranged from 4.3 to 6.3 t ha⁻¹, with Nyaruka and Gihundo achieving the highest productivity. Quality attributes, including protein content (PC), wet gluten (WG), gluten index (GI), falling number (FN), and Zeleny sedimentation value (ZSV), varied significantly, with Cyumba and Reberaho showing superior protein levels. Mixolab-based rheological analyses revealed marked diversity in dough development time, torque, and water absorption, with Keza and Nyangufi exhibiting favorable baking profiles. Statistical analyses highlighted trade-offs between yield and quality, as high-yielding varieties such as Nyaruka showed weaker baking characteristics. These findings demonstrate that linking agronomic performance with grain and dough quality traits provides a pathway towards targeted breeding, sustainable intensification, and enhanced food security. Integrating genetic selection with tailored management and processing strategies can improve both productivity and product value, strengthening the resilience and economic viability of Rwanda’s wheat sector. Full article

Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip powder (RP) on bread nutritional quality, functionality, and rheology. Five bread formulations were developed by replacing WF with CF at 0%, 5%, 10%, 15%, and 20%. Four other formulations were prepared by replacing WF in the 15% CF sample with RP at 0.5%, 1%, 2%, and 3%. Proximate composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP), and key physical characteristics were assessed, alongside the retention rates of functional attributes after baking. Rheological behavior of composite flours was analyzed using the MIXOLAB system to evaluate dough performance. Results showed that moderate WF substitution with CF (5–15%) increased dietary fiber and antioxidant activity while maintaining acceptable dough rheology and bread quality. At 20% CF substitution, TPC, TFC, FRAP, and DPPH increased 1.62-, 1.63-, 2.93-, and 3.03-fold versus control, with 59–66% retention. Addition of RP up to 3% to the 15% CF-substituted sample further enhanced bioactive properties, with TPC, TFC, FRAP, and DPPH reaching 2.13-, 2.03-, 4.49-, and 3.99-fold vs. BCF15, while retaining 61–67% of their functionality. Further inclusion of RP up to 2% in the 15% CF formulation maintains acceptable dough and bread performance, while 3% RP maximizes phytochemical enrichment but slightly affects technological properties. The combination of 15% CF and 2% RP provided a balanced enhancement in bioactive content and technological performance, offering a practical approach for producing functional bread with improved nutritional and technological attributes. Full article

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance. Full article