Search Results (1,387)

This study investigates the dry pneumatic separation of wheat flour using a newly designed rotating air classifier to obtain starch- and protein-enriched fractions. The process is based on differences in particle density and size, enabling separation without water or chemical reagents. The influence of key process parameters, including air flow velocity 6–12 m/s, classifier geometry, and particle size distribution, was investigated. Statistical analysis confirmed that the air flow velocity and orifice diameter significantly affect the separation efficiency. The optimal conditions of 9–10 m/s and 1.8 mm resulted in a starch fraction with a purity of about 89% and a protein-enriched fraction containing approximately 45% protein. Regression models (R² > 0.99) demonstrated a strong relationship between the process parameters and fraction yield. Compared with conventional wet fractionation, the proposed method reduces energy consumption by approximately 28% and eliminates water use. These results confirm the feasibility of dry pneumatic classification as a sustainable and efficient technology for producing functional wheat-based ingredients. All experiments were conducted in triplicate (n = 3), and the results are presented as mean ± standard deviation. The reported yields correspond to the fraction mass, while the composition values indicate component purity within each fraction. Full article

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO₂ extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus licheniformis and Aspergillus oryzae, and cellulolytic enzyme mixtures Viscozyme L and Celuclast, were used to increase the soluble fraction. Treating DFR with enzymes generated significant amounts of soluble substances containing oligosaccharides, fructose, and glucose, with Viscozyme L being more effective than proteases. Tri-, and tetrapeptides, chlorogenic acids, and dihydroxy coumarins were also present in the soluble extracts of fermented DFR. The antioxidant characteristics of treated DFR were evaluated by the in vitro assays. Substitution of >5% of wheat flour with untreated DFR significantly reduced bread volume and crumb porosity; however, these adverse effects were mitigated by using fermented DFR. The highest bread volume (1845 cm³) and porosity (78.38%) were observed in bread containing 5% pomace that underwent enzymatic hydrolysis and ultrasound treatment. The substitution of flour with DFR significantly increased the antioxidant characteristics of bread samples and the substances generated during the in vitro digestion. It may be concluded that rowanberry pomace ingredients may improve bread nutritional quality and assist in the sustainable use of fruit processing by-products. Full article

Bread enriched with broccoli stalk powder is proposed as a newly formulated product with potential health benefits. Wheat flour in the bread recipe was enriched with powder obtained from freeze-drying broccoli stalks, a valuable by-product of vegetable processing. The effects of broccoli stalk powder (BSP) supplementation on the physicochemical and sensory properties of bread, as well as its bioactive profile, were evaluated. The results showed an increase in moisture content and acidity with increasing substitution levels from 0% (control bread—BC) to 7%, while some important parameters in terms of consumers’ acceptability decreased (i.e., loaf volume and porosity). Elasticity exhibited moderate variations, with no major influence at lower substitution levels. A small-scale consumer test indicated good scores up to moderate substitution levels (3–5%). The antioxidant activity of broccoli stalk flour (62.13% ± 1.29%) positively influenced the antioxidant activity of bread with 3% BSP, which increased by approximately 4%. The total polyphenol content (TPC) of the bread with 5% BSP, together with its physicochemical and sensory characteristics, suggested that broccoli stalk powder is a promising functional ingredient for bakery applications. Full article

Studies have shown that dietary fibers have many health benefits. Soluble dietary fibers (SDF) extracted from wheat, corn, rice, or several herbaceous plants have been shown to have either pro- or anti-inflammatory effects depending on the mode of preparation of the fibers, the fibers’ structures and the biological or cellular context. However, much less is known regarding the immunomodulatory properties of dry bean-derived SDF. The goal of this study was to fill this gap in knowledge. Using RAW 264.7 macrophages, we show that dry bean-derived SDF stimulated the production of nitric oxide (NO), tumor necrosis factor (TNF) α, interleukin (IL)-1β and IL-6. We show that these changes were partly dependent on toll-like receptor TLR-4 signaling. More importantly, we observed that the levels of NO, TNF-α, IL-1β and IL-6 were significantly lower when the SDF were extracted from heat-processed bean flour. Overall, our results demonstrate that dry bean-derived SDF-rich fractions modulate macrophage activation in vitro, promoting a pro-inflammatory response that is partially mediated by TLR-4 signaling. Full article

The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (w/w). Its influence on dough properties—including farinographic characteristics, extensibility, and pasting behavior—as well as on noodle quality attributes (antioxidant activity, tensile strength, color, microstructure, total phenolic content, and sensory profile) was evaluated. The results indicated that at 1% GSE addition, the farinographic properties, extensibility, and pasting characteristics of the dough were consistently enhanced. Correspondingly, the noodle microstructure exhibited a more compact and ordered arrangement. Furthermore, increasing the level of GSE fortification led to a significant rise in the total phenolic content and antioxidant capacity of the noodles (p < 0.05). This study can provide key technical support for developing novel fresh wet noodle products that possess both excellent quality and antioxidant functionality, thereby contributing to the functional enhancement of staple food products and meeting consumer demand for healthier dietary options. Full article

There is increasing interest in protein-enriched foods and in the valorisation of by-products from the agri-food sector. This study investigated the incorporation of by-products derived from texturised pea protein production into high-protein bread formulations. Wheat flour was partially replaced (10%) with different protein sources (gluten, pea protein isolate, pea protein concentrate, and two types of texturised by-products, T60 and T80). In a subsequent trial, blends of gluten with a by-product (T60) or with pea protein concentrate were evaluated at replacement levels of 10, 20 and 30%. Dough mixing properties and bread quality attributes (specific volume, texture and colour) were assessed. All protein sources increased water absorption. Gluten and the protein concentrate also increased kneading time. Gluten and the by-products increased the specific volume of the breads and reduced crumb firmness, whereas the isolate showed the opposite effect. The incorporation of gluten–T60 blends at 30% significantly increased dough water absorption, enhanced specific volume (by more than 80%), reduced crumb firmness, and improved elasticity and cohesiveness compared with the control, while doubling the protein content. However, achieving these improvements delays dough development. These results demonstrate the potential of texturised pea protein by-products as functional ingredients in breadmaking, enabling the development of nutritionally enriched products with favourable technological performance. Full article

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article

Formaldehyde emissions from urea–formaldehyde (UF)-bonded particleboards remain a significant environmental and health concern. This study evaluates the effectiveness of flours as bio-based formaldehyde scavengers in particleboard production. Food-based flours (soy, wheat, green pea) and feed flours (hemp, maize DDGS, feather meal) were incorporated into UF resin at concentrations of 0.3–2.0%. Resin characterization included pH, viscosity, gelation time, solid content, and free formaldehyde, while rheological behavior was monitored at 70 °C and 90 °C. The addition of flour decreased pH from 9.1 to 7.9 and increased viscosity from 414 to up to 1600 cP, depending on flour type and dosage. Free-formaldehyde content was reduced from 0.17% to as low as 0.08%, with the most effective reduction observed for hemp flour. At industrial scale, particleboards produced with 0.5% soy and hemp flours significantly reduced free formaldehyde, with emission values of 3.26 mg/m² and 3.05 mg/m², corresponding to reductions of 66–70% compared to the reference (3.97 mg/m²). Mechanical properties, including density (652–665 kg·m⁻³), bending strength (13.2–14.1 N·mm⁻²), and internal bond (0.42–0.45 N·mm⁻²), were maintained within acceptable limits. While feed flours such as feather meal showed strong scavenging potential, they caused significant viscosity increases (up to 1800 cP), limiting processability. These findings demonstrate that adding low levels of flour, particularly soy or hemp, is an effective, renewable, and low-cost strategy to reduce formaldehyde emissions in UF-bonded particleboards, supporting the production of safer and more sustainable wood-based composites. Full article

Background/Objectives: Soy flour has been proposed as a functional ingredient to improve the protein and fiber content of foods; however, its metabolic and sensory effects, particularly in individuals at elevated risk for metabolic disease, remain insufficiently characterized. This randomized, repeated-measures study examined whether substituting refined wheat or corn flour with soy flour influences postprandial glucose and insulin plasma concentrations, appetite ratings, and product acceptability in adults with overweight or obesity. Methods: Participants (N = 17) attended at least three separate visits during which they consumed, in random order, a food matrix with 0% (control), 10%, or 30% soy flour substitution. Food matrices included breads (n = 10), tortillas (n = 10), and arepas (n = 8); some participants completed more than one matrix. Postprandial plasma glucose and insulin concentrations were measured at baseline and at 15, 30, 60, 90, and 120 min post-ingestion. Subjective hunger, satiety, and product liking were assessed using a 10 cm visual analog scale. Results: Compared with the control condition, substituting 30% of refined flour with soy flour significantly reduced the area under the concentration–time curve for postprandial glucose for breads (p = 0.03) and arepas (p = 0.04), and reduced plasma glucose concentrations at 90–120 min for tortillas (p = 0.0009). In contrast, postprandial insulin concentrations and subjective hunger and satiety ratings did not differ across substitution levels or food matrices (all p > 0.05). Importantly, even 30% soy flour substitution maintained product liking. Conclusions: Incorporating up to 30% soy flour may improve postprandial glycemic responses without compromising overall liking, supporting its potential as a practical food reformulation strategy to improve metabolic health in populations at increased risk of metabolic disease. Full article

This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 blends of colored whole wheat flours and refined cookie flour, and their physical, color, textural, phenolic, antioxidant, and in vitro glycemic index (GI) properties were evaluated. It has been determined that the addition of colored wheat flours significantly alters the textural properties. The incorporation of colored wheat flours significantly decreased width and increased thickness compared with the control cookies. The spread ratio of sucrose-containing cookies was higher (5.07 to 5.82) compared to xylitol-containing ones (4.91 to 5.41). Substitution of sucrose with xylitol generally reduced dough hardness. The colored wheat flour cookies had lower lightness values (52.31 to 63.18) compared to control samples (68.38 and 69.07 for sucrose and xylitol), while xylitol-based formulations produced slightly lighter cookies due to their lower browning potential. The cookies containing colored whole wheat flours exhibited higher hardness and brittleness than control cookies, likely due to their higher dietary fiber content, whereas xylitol resulted in softer cookies than sucrose. Cookies prepared with colored wheats showed significantly higher total phenolic content (367.41 and 424.87 mg GAE/100 g) and antioxidant capacity than the control samples (312.42 and 306.28 mg GAE/100 g for sucrose and xylitol), with purple wheat cookies exhibiting the highest values (424.69 and 424.87 mg GAE/100 g for sucrose and xylitol). Furthermore, colored wheat cookies demonstrated lower estimated GI values compared with control cookies (73.74 and 67.12), particularly those produced with blue wheat (66.68 and 60.94). Overall, the results indicate that colored wheat flours combined with alternative sweeteners such as xylitol can be used to develop cookies with improved antioxidant properties and moderated glycemic response while maintaining acceptable technological quality. Full article

This study aimed to assess whether hemp or buckwheat flour, and the replacement of water with cistus infusion, can simultaneously improve the nutritional value and antioxidant potential of wheat–chia bread while maintaining acceptable sensory quality. Control bread (WCh) and variants with hemp flour (WChH) or buckwheat flour (WChB), prepared with either water or cistus infusion (Cis), were baked. The chemical composition, amino acid profile and protein quality (AAS), fatty acid profile, phenolic compounds and antioxidant properties (TPC, FRAP), color (CIELAB), and texture were determined. E-tongue and e-nose analyses, as well as consumer evaluation, were also performed. Hemp flour most significantly increased the protein and dietary fiber content of bread and improved the PUFA content and PUFA/SFA ratio. Buckwheat flour shifted the lipid profile toward MUFA and yielded the highest lysine AAS, although lysine remained the limiting amino acid in all variants. Cistus infusion increased the polyphenol pool and antioxidant activity, with the strongest effect observed in the combined WChH/Cis and WChB/Cis systems. Electronic nose and an electronic tongue analyses confirmed significant differentiation of the flavor and aroma profiles among variants. Consumer evaluation showed a decrease in acceptance following hemp flour addition, which was partially mitigated by cistus infusion, while buckwheat variants maintained good sensory acceptance. Full article

Background/Objectives: Whole grains are increasingly recognized as protective components of dietary patterns linked to healthy aging and reduced risk of chronic disease. Nevertheless, relatively limited research has explored the relationship between whole wheat flour consumption and cognitive health in South Asian populations, where wheat-based foods represent a major dietary staple. This study investigated the association between habitual whole wheat flour intake and cognitive status in a Pakistani population. Methods: A two-phase cross-sectional study was conducted using interviewer-administered dietary questionnaires. In the first phase, dietary habits related to wheat product consumption were assessed in a population sample of 144 adults. In the second phase, dietary profiles were compared between two matched groups: cognitively healthy individuals (HLT, n = 30) and patients with clinically diagnosed dementia (PwD, n = 30). Categorical variables were analyzed using Pearson’s chi-square and Fisher’s exact tests. Results: Whole wheat flour was the predominant flour type used among respondents. Compared with PwD, HLT reported significantly higher consumption of whole wheat flour and greater adherence to dietary practices associated with whole grain intake. HLT also reported higher consumption of several foods commonly associated with brain-supportive dietary patterns. Conclusions: Although causal relationships cannot be inferred due to the cross-sectional design, the findings suggest that whole wheat flour consumption may be associated with broader dietary patterns linked to cognitive health. Given the central role of wheat-based foods in the Pakistan diet, promoting whole wheat flour as a staple food choice may represent a culturally feasible strategy within dietary approaches aimed at supporting healthy brain aging. Full article

This study investigated the effects of fermentable dietary fiber derived from high-amylose wheat (HAW) flour on the intestinal environment using an in vitro fecal fermentation assay and a randomized, double-blind, parallel-group clinical trial. Digested HAW flour was fractionated into total dietary fiber (TDF), resistant starch (RS), and non-RS dietary fiber (DF-RS) fractions. Fecal culture tests were used to quantify short-chain fatty acid (SCFA) production and microbiota composition after cultivation. In the randomized, double-blind, parallel-group trial, 76 healthy adults consumed HAW-containing food (dietary fiber: 5.5 g/day, RS: 2.9 g/day) or control food (dietary fiber: 0.7 g/day, RS: n.d.) for 2 weeks. Both RS and DF-RS increased SCFA production, with TDF having even stronger effects, suggesting enhanced fermentability in the presence of multiple types of fermentable dietary fibers. In the human trial, HAW-containing food intake did not significantly alter bowel movement frequency compared with the control. However, HAW-containing food consumption significantly reduced the levels of p-cresol, a representative gut-derived proteolytic metabolite linked to intestinal dysbiosis. No significant differences were observed in other secondary endpoints. Intake of HAW-derived foods appears to promote SCFA production and improve the intestinal environment by reducing p-cresol accumulation. Overall, these results highlight HAW flour as a practical prebiotic ingredient that helps support gut health. Full article

Salt stress is a critical abiotic constraint affecting wheat yield and quality. In this study, we employed pot experiments under controlled salinity (2.8‰ NaCl) and multi-omics approaches to elucidate the regulatory mechanisms underlying grain quality formation in a strong-gluten wheat variety, Jinan 17. Key findings revealed that salt stress caused a significant 41.27% reduction in 1000-kernel weight, while protein content increased by 13.82%. However, bread volume and bread score were reduced by 16.85% and 13.08%, respectively. Multi-omics integration uncovered that salt stress repressed the expression of starch synthesis-related genes (e.g., TraesCS2A03G0349200), diverting carbon skeletons toward amino acid metabolism pathways. This metabolic reprogramming disrupted the glutenin/gliadin ratio (down 14.35%), with high molecular weight glutenin subunits (HMW-GS) synthesis being suppressed, while low molecular weight glutenin subunits (LMW-GS) and gliadin accumulated by 19.28% and 24.76%, respectively, forming a “high extensibility but low elasticity” gluten network. Furthermore, transcriptomic analysis identified significant upregulation of arginine metabolism genes (e.g., TraesCS6A03G0029900), which enhanced osmolyte biosynthesis and exacerbated carbon–nitrogen partitioning imbalances. This study provides novel insights into the molecular mechanisms of flour quality deterioration under saline conditions and identifies critical regulatory nodes for simultaneous improvement of starch synthesis and gluten network architecture in salt-affected wheat breeding programs. Full article

Background: Many countries in sub-Saharan Africa are at risk of inadequate calcium intake, yet no data exist for vulnerable population groups in Madagascar. We aimed to assess daily calcium intake, the major contributing food sources, and the prevalence of inadequate intake in young children, adolescents, and women of reproductive age. Methods: The 2024 National Micronutrient Survey used a two-stage probabilistic design across all 23 regions. The daily calcium intake was estimated using a food frequency questionnaire that focused on calcium-rich foods that are commonly consumed in Madagascar and the calcium concentration measured in drinking water. Results: Calcium intake was low across all population groups, averaging 200–300 mg/d in adolescents and women and below 180 mg/d in young children. The prevalence of inadequate intake exceeded 96% in every population group. While calcium intake increased with increasing household wealth in children, the opposite pattern was observed for adolescents and women, whose intake decreased with increasing wealth. The main contributors to calcium intake were cassava leaves, cassava roots, small fresh and dried fish eaten with bones, drinking water across all population groups, and breastmilk in young children. Conclusions: The calcium intake is low throughout Madagascar and across all demographic groups. Strategies to improve intake are urgently needed and should include promoting continued breastfeeding and the consumption of calcium-rich, locally available, affordable foods such as small fish eaten with bones and leafy green vegetables, alongside a consideration of wheat flour fortified with calcium. Full article