In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can i...
Maize is one of the most interesting dietary sources of hydroxycinnamic acids, widely known for their beneficial health effects, namely antioxidant properties. This work aims to identify hydroxycinnamic acids and their derivatives in broa, a Portugue...
This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with thos...
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions...
This study aimed at producing a sourdough bread supplemented with two marine algae powders of Ulva lactuca and Gelidium corneum at 2.5, 5, 7.5, and 10% (w/w, g/100 g DW) at the laboratory scale using mixed starters prepared with three lactic acid bac...
While traditional flours, such as roller-milled refined flour (RRF) and stone-milled whole-wheat flour (SWF), are subject to a trade-off between nutritional value and sensory quality, stone-milled refined flour (SRF) offers a balanced composition. Ne...
Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, and antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming industry in the world, this resear...
Humulus lupulus L. (common hop) is a herbaceous plant whose female inflorescences, commonly called hop “cones”, are traditionally used in Bulgaria to prepare sourdough starters or “kvass”. Drawing from a review of historical a...
Household bread and bakery product waste constitutes a growing issue in Algeria, with significant economic, environmental, and socio-cultural implications. This research is situated within the framework of sustainable food systems and responds to rec...
The increasing spread of conservation agriculture demands that the next generation of wheat varieties includes cultivars capable of maintaining satisfactory yields with lower inputs and under uncertain climate scenarios. On the basis of the genetic g...
Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the aroma profiles of CSB. Th...
The dried herb of blue fenugreek is used as a spice in the alpine region for the preparation of traditional bread and cheese. After drying, the herb is stored for a period of six to twelve months. During this time, the herb is expected to undergo cha...
This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan...
Saffron (Crocus sativus L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 k...
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered...
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels,...
Galician and Northern Portuguese rye varieties constitute the basis for traditional bread in the northwestern Iberian Peninsula. This study evaluated the genetic diversity and structure of Galician and Portuguese ecotypes, primarily conserved at the...
An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Proje...
Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30...
The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, ch...
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in...
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of di...
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in glu...
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and tra...
As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the d...
Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly af...
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research...
In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing interest in ancient grains, this study evaluated their potential use...
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorpora...
Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor...
Bee pollen (BP) and bee bread (BB) are natural food sources containing a wide variety of bioactive compounds, complementing their rich nutritional composition. These bee products are being explored to empower functional foods, with the term functiona...
Background: Ultra-processed food (UPF) intake, particularly that of industrial breads rich in food additives (FAs) like emulsifiers, has been linked to higher risk of inflammatory bowel diseases (IBD). Here, we screened the ingredients and FAs used i...
Food consumers make decisions primarily on the basis of a product’s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery pl...
The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably in the creation of wheat bread, as a leavening agent. CO2 GH were produced with the use of food grade amino acids called promoters. The article emphasizes a...
In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetoba...
This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated se...
The impact of yeast strain selection on bread quality was evaluated using a range of commercial Saccharomyces cerevisiae strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The fina...
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed br...
This work investigated the phytochemical content and bioactivity of Lycium barbarum collected in Calabria and evaluated, for the first time, the possibility of enriching traditional ciabatta bread with goji fresh flesh puree. For this purpose, goji f...
Beer is one of the most widely consumed alcoholic beverages and is rich in nutrients. Meanwhile, bread waste is a major contributor to global food waste. This study investigated substituting up to 50% of malt with whole wheat bread in American lager,...
This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of Matricaria chamomilla L. (MC) infusion and powder, derived from the plant’s aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of M...
Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, ‘tr...
Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quali...
Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qual...
The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat...
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis...
Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nu...
The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread. Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar...
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods sui...
Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread...
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