Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical...
There is a growing interest within the food industry sector in applying natural and sustainable methods to improve functional, nutritional, and technological properties of foods. In this regard, sprouting and spontaneous sourdough (SD) fermentation,...
To promote domestic wheat production in South Korea, four functional colored wheat varieties with varying amylose contents: Ariheuk (AH), Arijinheuk (AJ), Ariheukchal (AC), and Sintong (ST), were developed. This study examined their bread-making perf...
The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard r...
The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat br...
In the present day, there is an increasing demand for foods capable of fulfilling the nutritional needs of consumers, leading to a search for food products with a nutrient content able to promote a healthier lifestyle. In this study, an agronomic bio...
Consumers’ interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This stud...
Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with d...
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor...
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorgh...
The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast system resulted in sig...
The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), re...
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole whea...
The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The produ...
The development of highly nutritious bakery products with optimum utilization of food waste is a major challenge for the food industry. The optimum utilization of food waste for the sustainable development goal of the country is important for the gro...
Due to increased interest in new functional food products, 20 accessions of chufa tubers from the collection of the N.I. Vavilov Institute of Plant Industry, grown in the Kuban–Azov Plain in 2022, as well as bread samples made from mixed flour...
Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are bound in a phytate complex in the grain and unavailable to humans. We performed a s...
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 an...
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recomme...
This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat fl...
Irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal system. Adherence to a low-FODMAP (fermenting oligosaccharides, disaccharides, monosaccharides, and polyols) diet may be one of the solutions in this case. The major FODM...
Through plant breeding and improved agronomy, the average wheat kernel size increased globally by about 40% from 1940 to 2000. Millers demand larger kernels because they contain more white flour (endosperm). Climate pressures are resulting in frequen...
The aroma profiles of bread crusts made from intermediate wheatgrass (Thinopyrum intermedium) and whole wheat (Triticum aestivum) flours were compared. Based on gas chromatography/mass spectrometry/olfactometry analysis, twenty-four odorants were ide...
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essenti...
Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the searc...
Bread can vary in textural and nutritional attributes based on differences in the bread making process (e.g., flour type, fermentation agent, fermentation time). Four bread recipes (BRs) made with sourdough preferments (BR1, white flour; BR2, whole g...
The main objectives of the current work were to investigate differences among flours from traditionally preserved Greek varieties of cereals, and especially those of wheat, and in parallel, to correlate those potential differences with the presence o...
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with fou...
Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples wer...
This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconsti...
The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes rem...
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could repre...
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, A...
In view of the frequent occurrences of mycotoxins in cereals, this study assessed the presence of trichothecenes in 121 samples from Romanian markets. These samples were divided into five groups based on product type: (1) bread and bakery products co...
Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important funct...
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point ou...
Diets rich in whole grains are associated with improved health and a lower risk of non-communicable diseases, but the mechanisms through which these health benefits are conveyed are uncertain. One mechanism may be improvements in the gut environment...
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole...
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...
Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flou...
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finishe...
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant techno...
Breeding programs for purple wheat are underway in many countries but there is a lack of information on the effects of Pp (purple pericarp) genes on agronomic and quality traits in variable environments and along the product chain (grain-flour-bread)...
This research aimed to study the dynamic changes in phenolic antioxidants between the germ and the rest of the germinated seed of wheat and spelt and to evaluate the whole grain flour from germinated seeds as a functional supplement. Longer germinati...
The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemente...
The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled with principal component an...
Epidemiological studies have indicated that the consumption of whole-grain products is associated with a reduced risk of cardiovascular diseases, type II diabetes, and cancer. In the case of bread, high amounts of antioxidants and advanced glycation...
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 meta...
To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion o...
Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterize...
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