Search Results (90)

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

The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated above 120 °C. This study evaluated the acrylamide-forming potential of 16 flours from cereals, pseudocereals, legumes, fruits, and roots. Samples were analyzed for acrylamide precursors—reducing sugars and free asparagine—and tested in model dough systems with and without added glucose. All samples were baked at 150 °C for 30 min. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal damage. In water-hydrated systems, acrylamide was only detected in wheat, rye, and coconut flours (23–61 µg/kg). When glucose was added, acrylamide levels increased in all systems except cassava. Lentil flour produced the highest levels (154 µg/kg), while corn flour showed the lowest (20 µg/kg). HMF levels followed a similar trend, with lentil flour again showing the highest content (232.3 mg/kg). These results highlight the importance of evaluating acrylamide formation when using non-wheat flours, especially in formulations containing sugars. Additional mitigation strategies may be needed to ensure the safety of these innovative food products. Full article

In the present study, Lactiplantibacillus plantarum G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran sourdough. Compared to the blank control rye bran–wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet and α-helix secondary structures, facilitating the formation of a more ordered gluten network structure. This contributed to reduced bread baking loss and decreased bread hardness, gumminess, and chewiness, with Lpb. plantarum G8 exhibiting the most pronounced effects. Notably, G8 bread displayed superior antifungal efficacy, extending shelf life by 8 d (mold appearance at room temperature: 12 d for G8 vs. 4 d for RB). Furthermore, G8 bread exhibited significantly increased diversity and content of volatile compounds, and received higher preference scores from the sensory panel. This study further advances the development of mold-resistant bakery products. Full article

Coffee silverskin, a by-product of coffee processing, was studied using microscopic (SEM), spectroscopic (FTIR), and thermogravimetric (TGA, DSC) methods to assess its use as a substitute filler in the manufacturing of plywood. TGA showed that the material was compatible with plywood hot pressing temperatures (140 °C) and that it was thermally stable up to 50 °C, with a notable decomposition event at 335 °C. Functional groups like hydroxyl and carbonyl were detected by FTIR analysis, indicating possible hydrogen bonds and chemical adaptability. DSC analysis confirmed structural alterations by highlighting endothermic processes associated with dehydration and an exothermic transition over 150 °C. Coffee silverskin substituted rye flour in plywood adhesive compositions at different concentrations (0%, 1%, 5%, 10%, and 20%). Due to the structural and chemical constraints of the filler, larger concentrations (10% and 20%) dramatically lowered bonding strength, whereas low silverskin amounts (1% and 5%) attained strengths equivalent to rye flour, reaching up to 5 N mm⁻², according to internal bond strength tests. SEM images revealed smaller, more fragmented, and porous silverskin particles than larger, compact rye flour particles, which affected mechanical interlocking and adhesion. The findings point to coffee silverskin as an environmentally friendly and performance-balancing substitute for conventional fillers, especially at medium levels. Full article

This study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread. The addition of white and red bean malts to the rye flour reduced the falling number and the maximum viscosity of the paste. Significant differences in the color of the crust and crumb of baked bread were shown. The addition of malt from bean seeds did not cause significant changes in the consumer assessment of bread. In some cases, a 30% increase in the polyphenols content was observed and an improvement in the antioxidant properties of bread with WBM and RBM was noted. Also, the overall protein and essential amino acids content in the bread was significantly increased. Due to WBM and RBM addition, the quantity of volatile compounds was higher than it was in the control sample, and in specific instances, it had doubled compared to the control sample. Full article

Background: Prebiotics are non-digestible dietary compounds, defined as substrates that are utilised by host microorganisms conferring a health benefit. Although fructo-oligosaccharides (FOSs) and galacto-oligosaccharides (GOSs) are among the most studied prebiotics and support intestinal normobiosis, comprehensive data on their content in foods remain limited. Objectives: The objective was to quantify the content of FOSs (kestose, nystose, and 1 F-β-fructofuranosylnystose) and GOSs (raffinose and stachyose) in 35 foods, including fruit and nuts, legumes, and cereals. We also estimated the intakes of prebiotics in an Italian population. Methods: We analysed the prebiotic content in foods using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). We estimated the prebiotic intake of 100 healthy controls from a case-control study on colorectal cancer conducted in Italy between 2017 and 2019. We used dietary information collected through a food frequency questionnaire and the prebiotic data quantified in this and a previous study. Results: FOSs were mostly detected in cereal products, with wheat bran and whole-meal rye flour containing the highest amount (around 0.7 g/100 g each). GOSs were most abundant in legumes, especially in dried soy products (around 4.0 g/100 g each). Mean daily intake was 0.236 g for total FOSs and 0.371 g for total GOSs. Wheat bran, raspberries, chestnuts, walnuts, raisins, soy milk, and soy yoghurt overall accounted for 3.9% of kestose, 1.2% of nystose, 0% of 1F-β-fructofuranosylnystose, 15.5% of raffinose, and 8.3% of stachyose total intakes. Conclusions: The present study enables the development of a comprehensive database on prebiotic content in foods through a consistent analytical method. This makes prebiotic intake assessments more accurate than previously available data and facilitates future epidemiological studies investigating their potential effects on health. Full article

Fermentable oligosaccharides, di- and monosaccharides, and polyols defined as FODMAPs readily trigger the symptoms of irritable bowel syndrome (IBS), which affects up to 23% of the population, through several mechanisms. A low-FODMAP diet is a short-term solution due to significant nutrient deficiencies, especially in dietary fibre (DF). IBS patients must avoid cereals, especially wholegrain cereals such as wheat and rye, which are an important natural source of DF and therefore FODMAPs (part of soluble DF). This study is the first of its kind to employ biotechnological tools for the creation of wholegrain low-FODMAP cookies and crackers based on wholegrain wheat and rye flours with high FODMAP contents. Endogenous enzymes activated via prolonged dough resting and exogenously activated enzymes originating from chicory extract, wheat malt, and baker’s yeast were employed. The prolonged dough resting time and the addition of wheat malt reduced the FODMAP content in the wholegrain wheat and rye cookies by 46% and 99.5%, respectively. The best result was achieved in the wholegrain wheat crackers, with a FODMAP content reduction of 59.3% based on the combination of a prolonged dough resting time and the addition of wheat malt and baker’s yeast. In the wholegrain rye crackers, a prolonged resting time alone was sufficient to achieve an 83.6% reduction in the total oligosaccharide content. Full article

A novel caseinolytic protease (ClpP) of the S14 family from Cobetia amphilecti KMM 296 (CamClpP), comprising 206 amino acids, with a calculated molecular weight of 22.66 kDa and a pI of 4.88, was expressed in Escherichia coli cells to verify the functional annotation of the encoding gene that has low identity with known structures. The proteolytic activity of the purified recombinant enzyme was found to be 2824 U/mg, using 1% casein as a substrate. Enzyme activity was maximal at pH 5.6 and 7.4 in phosphate buffer and was maintained over a wide pH range of 4-10. The optimum temperature for protease activity was 45 °C. The enzyme in its optimal state required the presence of either NaCl or KCl at concentrations of 0.3 and 0.2 M, respectively. The addition of the metal ions Mg²⁺, Ca²⁺, Ni²⁺, Mn²⁺, Li⁺, and Zn²⁺ at 2 mM resulted in a significant inhibition of the protease activity. However, the presence of Co²⁺ led to a marked activation of the enzyme in the absence of ATP. The enzyme activity was inhibited by ethanol, isopropanol, glycerol, SDS, EGTA, and EDTA. The presence of Triton X-100, acetone, DTT, and PMSF resulted in a significant increase in the CamClpP protease activity. The protease CamClpP effectively and preferentially degrades high-polymer wheat and rye flour proteins. This new proteolytic enzyme with unique properties is of great ecological and biotechnological importance. Full article

This study aimed to evaluate the use of oyster mushroom (Pleurotus ostreatus) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional and health-promoting qualities. Mixtures of rye flour with OMP were prepared, replacing 5, 7.5, and 10% rye flour with OMP. The baking quality of the tested flour samples was assessed based on their water absorption, falling number, and amylograph and swelling curve tests. The laboratory baking test was carried out using the sourdough method, prepared based on LV2 starter cultures, and the bread samples were assessed in terms of their technological, sensory, and nutritional characteristics, as well as the antioxidant potential. The OMP was characterized by a high content of basic nutrition components and a higher antioxidant potential. The addition of OMP increased the nutritional value of the rye flour and its water absorption, significantly prolonged the starch gelatinization time, and increased the xylolytic activity of the flour. The OMP enhanced the bread’s dietary fiber, minerals, protein, and phenolic compounds, and boosted its antioxidant potential. Also, the starch present in the bread with OMP was characterized by a higher pro-health value due to a higher share of slowly digestible starch. Incorporating 7.5% OMP into the rye bread formula positively affected the bread’s sensory profile in contrast to the bread with a 10% addition of OMP. Full article

Chicken eggshells are a useful waste that may be used somewhere rather than being placed in landfills. They are created in poultry hatcheries, the food sector (making pasta, cakes, and egg products), or our homes. In this project, this study aimed to investigate the possibility of producing plywood using a filler in the gluing process in the form of ground eggshells. This study includes the production of plywood with 0, 1, 5, 10, and 20 parts by weight (pbw) of eggshell filler (called E0, E1, E5, E10, and E20, respectively) and one reference variant with rye flour (10 pbw; hereafter called REF10). This research also includes investigating the produced panels’ selected physical and mechanical properties. The results show that chicken eggshells can be used to produce plywood if the right amount of filler is chosen to improve specific mechanical and physical properties. Promising properties were obtained in the determination of the modulus of elasticity under bending (MOE) for samples E5 (11,310 N mm⁻²) and E10 (11,394 N mm⁻²) and modulus of rupture (MOR) for sample E5 (130 N mm⁻²). The results for the internal bond (IB) show that the addition of 5 pbw of filler in the form of ground shells shows good properties with as much as 5.23 N mm⁻², but still, the reference sample with the addition of filler in the form of rye flour has higher results of 6.22 N mm⁻². In the test of water absorption of fillers, the absorption of calcium carbonate is 207% and is lower than that of rye flour (224%). For the swelling thickness results, the E10 sample showed the weakest results of 7.6% after 2 h and 8.9% swelling after 24 h. Full article

Bread is a crucial component of a balanced diet. Increasing the choice of functional bakery products based on whole grain flours, with the addition of seeds and grains, can improve health, including reducing postprandial glycemia and the risk of metabolic syndrome. The current study attempted to characterize the relationship between the composition and nutritional value of 23 different types of functional bread and postprandial glycemic response values. This study involved 209 non-obese healthy volunteers aged between 18 and 50. The study protocol followed the standard glycemic index (GI) method outlined by the International Standard, ISO 26642:2010. Most of the examined bread had a low GI and was composed mainly of rye, oats, buckwheat flour with a sourdough starter, and oilseeds. Postprandial glycemia was negatively associated with the fat, protein, and fiber content of bread. However, the GI depended directly on the carbohydrate content and, inversely, on the fat content in wheat bread and bread containing oilseeds. Similarly, using whole-grain flour and sourdough in a functional bakery reduces the GI. Adding oilseeds and sourdough to bread also reduced blood glucose levels approximately one hour after a meal. A greater number of ingredients in a recipe may be associated with a higher GI. In designing a functional bread with a potentially beneficial effect on postprandial glycemia, the nutritional value, type of fermentation, and additives (type and number) are worth considering. The high variability in postprandial glycemia after bread consumption is related to several factors and requires GI determination according to standard methods to ensure that the information provided to the consumer is reliable. Full article

Rye flour is a commonly used filler in plywood production, made from finely ground rye grains. It enhances glue viscosity, ensuring even distribution and better adhesion, which improves the plywood’s mechanical properties, dimensional stability, and resistance to warping. Additionally, rye flour increases the plywood’s strength and durability, making it more resistant to mechanical damage and external factors. Its affordability and availability further support its widespread use in plywood production. However, the growing availability of new raw materials has sparked interest in alternative fillers, especially considering food waste challenges caused by low demand or poor household management. This study explores the potential of spirulina, bamboo flour, lupine flour, and coconut flour as alternative fillers to rye flour, being part of the food chain, in three-layer plywood production. Plywood panels were manufactured using birch and pine veneers, urea-formaldehyde resin, and varying filler contents (10, 15, and 20 parts by weight/pbw). Key mechanical properties were evaluated, including modulus of elasticity (MOE), modulus of rupture (MOR), shear strength, density profile, and filler water absorption. The highest MOE for hardwood plywood was observed with coconut flour (20 pbw, 17,228 N mm⁻²). Conversely, the lowest MOE values were recorded for coniferous plywood with spirulina (8440 N mm⁻²). For MOR, the best performance in softwood was achieved using lupine flour (10 pbw, 113 N mm⁻²), while coconut flour yielded the highest MOR in hardwood plywood (20 pbw, 177 N mm⁻²). Spirulina exhibited the lowest MOR (72 N mm⁻², 15 pbw). Shear strength peaked with lupine and coconut flour. The filler composition determines adhesive properties and bond performance through water absorption, structural interactions, and filler content optimization. These findings emphasize the potential for fine-tuning alternative fillers to achieve desired mechanical performance, ensuring sustainable and efficient plywood production. These also demonstrate the potential of certain alternative fillers, particularly coconut and lupine flours, excluded from the food value chain, in improving specific properties of plywood. Full article

The aim of the research was to optimize the addition of sea buckthorn pomace to rye bread for sustainable production and consumption. Profit analysis was used to evaluate the optimal impact of added pomace on bread quality. The effects of the management of the by-product (pomace) during the maceration of sea buckthorn fruit pulp were determined on the basis of process efficiency balance. The research materials included five baking variants of bread containing type 720 rye flour, differing in the level of pomace added (0, 5, 10, 15, and 20%). The bread was produced in laboratory conditions on rye sourdough using the three-phase method. The impact of pomace addition on the quality of baked goods was determined by assessing the content of nutritional and energy components, nutritional and building materials, and bioactive compounds. The results show that greater qualitative benefits, including health benefits, were obtained when rye bread was enriched with 15 and 20% pomace. These results have been confirmed by PROFIT analysis. The analysis of the efficiency balance of the sea buckthorn fruit pulp maceration process showed that it is more beneficial to subject these substrates to the processes of drying at 50 °C, separation (removal of seeds), and grinding than it is to use enzymatic maceration. Full article

Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereals that is suitable for these trends is mountain rye, which is a premise for undertaking research on the usefulness of this cereal grain in food production. Therefore, the aim of the study was to compare the baking value of flour with different milling yields obtained from milling mountain rye grain. The research material consisted of rye grain (Secale montanum Guss.), which was milled, and 6 different rye flours were obtained. The flour was tested for selected quality parameters such as moisture, crude protein content, total ash content, and acidity. Doughs were prepared and fermented using a single-phase method carried out in two different variants, with or without the addition of lactic acid. The obtained rye breads were quality assessed and subjected to organoleptic and consumer evaluations. The use of the fermentation method with dough acidification with lactic acid allowed us to obtain breads with a better specific volume and acidity compared to those obtained from dough without acidification. Breads baked from dough prepared using the method of non-acidification with lactic acid had better porosity of the crumb. In the quality classification, breads made from low-extract flour turned out to be the best, and breads baked from dough made using the non-lactic acid acidification method were more generally accepted by panelists. As confirmed by research, mountain rye grain is a raw material for the production of flour with good baking value, which depends on the preparation of the grain and milling method. The quality of rye bread made from mountain rye flour depends on the flour yield, the baking value of the flour, and the method used for dough fermentation for bread baking Full article

Sourdough bread production relies on metabolically active starters refreshed daily with flour and water. The stability of sourdough microbial strains is crucial for consistent bread quality. However, many bakeries lack information on the persistence of starter cultures in ongoing sourdough production. Consequently, there is growing interest in identifying microbial strains from regularly used sourdoughs that possess good functional properties and resist changes in the complex growth environment. This study aimed to evaluate the composition and stability of lactic acid bacteria (LAB) in industrial wheat (WS) and rye (RS) sourdoughs propagated over a long period. LAB isolates (n = 66) from both sourdoughs, sampled over four seasons, were identified using phenotypic methods and genotyped via ITS-PCR and ITS-PCR/TaqI restriction analysis. Eight LAB species were detected, with Lactiplantibacillus plantarum being the most dominant and stable. Nineteen distinct LAB genotypes were observed, highlighting significant diversity. The presence of identical LAB genotypes in both sourdoughs suggests microbial transfer through the environment and bakery workers. LAB in RS were found to be more stable than those in WS. These findings underscore the importance of monitoring microbial stability and diversity in industrial sourdough production to maintain consistent bread quality. Full article