Search Results (37)

Recent trends in cereal chemistry emphasize sustainable food systems and functional fortification through upcycling and gluten reduction. This study addresses the challenges of reformulating wheat bakery products with four technologically distinct oat forms at three levels (5, 10, 15% substitution of wheat flour) by focusing on dough’s structural integrity. While conventional farinographic metrics such as Stability (STA) or Degree of Dough Softening (DSD) usually are not able to capture the dynamic fatigue of the gluten–starch matrix of wheat dough, several innovative kinetic descriptors are introduced, e.g., dough development slope angle (DDSA), and the time-resolved of both the dough curve width (DW) and farinograph elasticity loss (FEL) foursomes. Analytical results revealed that fiber-rich oat bran induced a mechanical ‘pseudostabilization’, whereas germinated diastatic malt caused a severe enzymatically driven structural collapse of wheat dough cohesiveness. This degradation was corroborated by a sharp non-linear decline in Falling Number (from 482 s to 196 s) and by a dramatic rise in the DSD/STA ratio (from 6.4 to 149.2). Statistical analysis indicated the proposed descriptors, particularly late-stage DW₁₅–DW₂₀ and FEL₁₅–FEL₂₀, provided more sensitive associations with quality parameters of small round breads baked at a laboratory scale—height, bread slice area, and specific volume—than traditional static indicators of the farinogram. As usual in such cases, a critical threshold of wheat flour substitution was identified at 10–15%. These results demonstrate that time–resolved kinetic modeling of dough elasticity serves as a robust complementary tool for predicting baking performance, enabling the rational optimization of formulations and the prevention of structural defects in industrial production. Full article

The growing over-75 population has increased the demand for functional foods tailored to the nutritional needs of the elderly. Within the AURA project, an innovative oat okara sourdough was developed to produce bread with enhanced nutritional and functional properties. Breads were produced using oat okara sourdough, oat sourdough, and wheat sourdough for comparison. All samples were subjected to microbiological, physical-chemical, technological, and metabolomic analysis. In addition, bread digestibility was evaluated. The results showed that oat okara flour is an excellent fermentable substrate, yielding sourdoughs with high counts of lactic acid bacteria and yeasts. The breads made with oat okara and oats were softer and brownish due to the oat presence and higher relative yeast. Moreover, oat okara bread exhibited a lower proportion of rapidly digestible starch (RDS) and a higher proportion of slowly digestible starch (SDS), suggesting potential benefits for post-prandial glycaemic control. Metabolomic profiling highlighted lipids, particularly steroidal glycosides (saponins) and fatty acyls, as discriminant metabolites in fermented samples, suggesting enhancement of bioactive compounds through sourdough fermentation. Overall, the use of oat okara in sourdough represents a sustainable approach to upcycle agro-industrial by-products while producing nutritionally valuable bakery products aligned with circular economy principles. Full article

Modern diets often provide insufficient health-promoting nutrients, prompting the development of enriched staple foods. This study investigated the impact of incorporating germinated spelt (Triticum spelta), naked oat (Avena nuda), and buckwheat (Fagopyrum esculentum) seeds at 30% and 60% levels on the nutritional, technological, and sensory properties of wheat bread. Liquid chromatography–mass spectrometry (LC–MS/MS) analysis verified the successful transfer of grain-specific bioactive compounds into the dough and bread matrix—benzoxazinoids (BOA, MBOA) from spelt, avenanthramides (AVN A, B, C) from oats, and flavonoids (e.g., rutin, vitexin, orientin) from buckwheat—emphasizing both free and bound metabolite fractions. Multigrain breads exhibited a complementary phytochemical profile. The antioxidant properties of the enriched breads were markedly enhanced, with germinated buckwheat providing the most pronounced increase. Analysis confirmed a significant increase in dietary fibre content proportional to the level of germinated grain addition, with almost double the content in 60% multigrain bread. Texture analysis indicated that the control crumb exhibited the greatest relative firming over 48 h during storage. Sensory evaluation showed that all of the enriched breads received high acceptability scores (>18/20). The incorporation of germinated seeds effectively enhances the nutritional value of bread, offering a promising strategy for developing health-promoting bakery products. 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

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, technological performance, and sensory quality of wheat bread enriched with various forms of oat. Composite flours containing 5–15% wholegrain oat flour, commercial oat bran, milled commercial oat flakes, or milled sprouted oat grain (sprouted under laboratory conditions for three days at 25 °C) were prepared using the Slovakian oat cultivar ‘Peter’. The raw materials, flour blends, and baked breads were analysed for β-d-glucans (BG), total dietary fibre (TDF), starch, proteins, and lipids using standardised enzymatic, gravimetric, and polarimetric methods. Bread quality was assessed through loaf volume measurements and a sensory evaluation using a 5-point hedonic scale by seven trained panellists. Multivariate statistical analysis was applied to integrate compositional, technological, and sensory data. Compared to wheat flour (0.24% BG and 3.45% TDF), the incorporation of oats significantly increased the contents of BG, TDF, proteins, and lipids, with oat bran showing the strongest enrichment effect (owing to 15.69% TDF in the raw material). Baking induced oat-form-dependent changes in the measured BG and TDF content. The level of BG diminished in wholegrain oat blends but increased or remained stable in bran-rich systems. This reflects differences in matrix structure and analytical extractability, rather than true compositional gains. Meanwhile, starch content consistently declined across all composite breads. Fibre-rich formulations exhibited reduced loaf volume and altered both bread geometry and morphology, particularly at 15% substitution. Breads containing 5% oat flour or moderate levels of oat bran (5 or 10%) were considered the most acceptable in terms of nutritional enhancement and quality attributes. Germinated oat breads showed the greatest technological impairment and the lowest sensory scores. Overall, moderate oat enrichment strikes a balance between nutritional improvement and technological performance without significantly compromising sensory quality. These findings emphasise the significance of matrix effects when interpreting standard total dietary fibre and β-d-glucans analyses and offer an integrated analytical and technological framework for the rational design of fibre-enriched cereal products. Full article

Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%), a beetroot juice (water was replaced with juice in proportions of 25, 50, 75, 100%) and a by-product of beetroot juice production, i.e., pomace (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%) on the quality of wheat–oat bread and the content of bioactive components in this type of bread. The properties of the dough were also assessed. The type and percentage level of partially replacing wheat–oat baking mix flour or water with beetroot-based additives had a significant impact on water absorption, dough development, and stability time of the tested dough. The beetroot juice (BJ) and powder (BLP) had the most significant impact on the rheological properties of the dough, whereas the pomace (BP) had the smallest effect. Beetroot-based additives, especially powder and juice, reduced the volume of bread (from 199 to 148 cm³/100 g of bread) but did not change oven loss [%] and bread crumb porosity index. Breads with these additives showed higher increased values for dough yield [%] and bread yield [%] (for beetroot powder—by 10% compared to the control sample (133.37% and 113.83%)). Tested additives had an impact on the crust and crumb color of the tested wheat–oat breads. The proposed additives significantly increased the antioxidant activity, total phenolic content, and betalain content in the bread samples. The above results showed that, from a technological point of view, replacing water or flour in the wheat–oat bread recipe with beetroot-based additives with a maximum concentration of 5% for BP or BLP and 50% for BJ allows for obtaining a product of good quality. Full article

Cereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing its fiber and unsaturated fatty acid content, while also introducing functional components that affect dough rheology and bread texture. This study examined the effects of substituting water with oat (BO), millet (BM), and spelt (BS) beverages in wheat bread formulations at 25%, 50%, 75%, and 100% levels. Thirteen bread variants were prepared: one control and four substitution levels for each of the three cereal-based beverages, using the straight dough method, with hydration adjusted according to farinograph results. Farinograph tests showed increased water absorption (up to 64.5% in BO100 vs. 56.9% in control) and improved dough stability (10.6 min in BS100). Specific bread volume increased, with BS75 reaching 3.52 cm³/g compared to 3.09 cm³/g in control. Moisture content remained stable during storage, and crumb hardness after 72 h was lowest in BO100 (9.5 N) and BS75 (11.5 N), indicating delayed staling. All bread variants received favorable sensory ratings, with average scores above 3.75 on a 5-point scale. The highest bread yield (149.8%) and lowest baking loss (10.9%) were noted for BS100. Although BO breads had slightly higher fat and energy content, their nutritional profile remained favorable due to unsaturated fatty acids. Overall, oat and spelt beverages demonstrated the greatest potential as functional water substitutes, improving dough handling, shelf-life, and sensory quality while maintaining consumer appeal. Full article

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

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. 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

The texture of bakery products is considered the most important trait for consumers, which needs to be explored in new products developed, such as high-in-fiber bread. This study aimed to develop models for texture attributes and starch retrogradation (based on initial enthalpy) as a function of porosity measured in non-complicated experimental processes—using Digital Imaging Analysis (DIA) of bread with various levels of dietary fiber (DF) content. Bread with high fiber content was prepared as the sample matrix by replacing part of the wheat flour with an oat fiber powder. The models for firmness, springiness, chewiness, cohesiveness, and enthalpy were developed using Response Surface Methodology (RSM), a robust statistical technique. Results indicated that the bread crumb’s firmness depended more on porosity than DF content. Models for each texture attribute were established and verified, and it was found that no significant difference (p < 0.05) existed between the predicted and measured values, confirming the validation of the models developed. Full article

The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm³/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels. Full article

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes. Full article

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour. Full article

Celiac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small intestine. This is not a rare disease; it occurs in about 1% of the population. Recently, there has been a noticeable increase in the number and assortment of gluten free foods, which is marked with a crossed grain symbol or “gluten free” wording. The labeling, presentation and content of gluten in food intended for people intolerant to gluten is prescribed by the EU Regulation 828/2014 which has been harmonized in Serbian regulation. Gluten content not exceeding 20 mg/kg or 100 mg/kg justifies “gluten free” and “very low gluten” claims, respectively. The aim of this study was to assess gluten content in grain-based “gluten free” foods. Sixty samples of various grain-based food products (flour, bread, pasta, breakfast cereals and snacks, mainly made from corn, rice, buckwheat and millet) were analyzed using a commercially available sandwich ELISA test RIDASCREEN^® Gliadin (R-Biopharm AG, Darmstadt, Germany). Gluten was not detected (<5.0 mg/kg) in 75% of the samples, 10% had gluten content up to 20 mg/kg, while 8% slightly exceeded the limit for gluten free products (22.0–24.0 mg/kg), which could be tolerated taking into account measurement uncertainty. One flour (52.0 mg/kg), one snack (58.0 mg/kg) and one pasta sample (96.6 mg/kg) had gluten concentrations at the levels requiring “low gluten content” product labeling instead of “gluten free” displayed on their packages. Furthermore, one snack product reached 196 mg/kg of gluten. The labeled composition of this product did not indicate the presence of raw materials that are natural sources of gluten. If true, this implicates cross contamination. The presented results indicate that there is a need for continuous education and rise of awareness among producers of gluten free food as well as improved efficiency of market control. Although the restaurants that offer a gluten free menu are nowadays a rarity in Serbia, they too should be included in control programs. Full article