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Health Canada recommends an approximately 30% reduction of sodium levels in bread products, which brings a great challenge for bakery industry due to dough handling difficulties and product quality issues induced by sodium reduction. In order to address this challenge, the effects of wheat cultivar, water content and mixing time on the response of dough’s rheological properties and gas phase to salt (NaCl) reduction were investigated to develop processing strategies for improving the breadmaking performance of reduced salt content doughs. The rheological properties of doughs with a wide range of formulations were examined using the mixograph, dynamic oscillatory rheometry and creep-recovery tests. Outcomes from these rheological studies indicated that doughs with a better tolerance to salt reduction were prepared at higher water contents, and/or optimal mixing time. The gas phase parameters, i.e., the gas volume fraction and the volumetric bubble size distribution, of doughs were examined using synchrotron X-ray microtomography. In terms of the time evolution of the bubble size distribution in unyeasted doughs, increased water content, reduced salt content, and/or increased mixing time were seen to promote disproportionation in the dough. Dough gas phase studies also confirmed a cultivar-dependent response of dough to salt reduction and suggested that the optimal-mixing condition developed the doughs to be more tolerant to salt reduction compared to under- and over-mixing conditions. In conclusion, formulation and mixing conditions play an important role in determining dough’s response to salt reduction. The type of wheat flour (associated with the cultivar’s tolerance to salt reduction), water content and optimal mixing time need to be considered when improving the breadmaking performance of reduced-salt doughs.

Health Canada recommends an approximately 30% reduction of sodium levels in bread products, which brings a great challenge for bakery industry due to dough handling difficulties and product quality issues induced by sodium reduction. In order to address this challenge, the effects of wheat cultivar, water content and mixing time on the response of dough’s rheological properties and gas phase to salt (NaCl) reduction were investigated to develop processing strategies for improving the breadmaking performance of reduced salt content doughs. The rheological properties of doughs with a wide range of formulations were examined using the mixograph, dynamic oscillatory rheometry and creep-recovery tests. Outcomes from these rheological studies indicated that doughs with a better tolerance to salt reduction were prepared at higher water contents, and/or optimal mixing time. The gas phase parameters, i.e., the gas volume fraction and the volumetric bubble size distribution, of doughs were examined using synchrotron X-ray microtomography. In terms of the time evolution of the bubble size distribution in unyeasted doughs, increased water content, reduced salt content, and/or increased mixing time were seen to promote disproportionation in the dough. Dough gas phase studies also confirmed a cultivar-dependent response of dough to salt reduction and suggested that the optimal-mixing condition developed the doughs to be more tolerant to salt reduction compared to under- and over-mixing conditions. In conclusion, formulation and mixing conditions play an important role in determining dough’s response to salt reduction. The type of wheat flour (associated with the cultivar’s tolerance to salt reduction), water content and optimal mixing time need to be considered when improving the breadmaking performance of reduced-salt doughs.

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of OPEN ACCESS Foods 2015, 4 691 processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from berry processing, which is frequently recycled as animal feed, composted or utilized for biogas production. With BERRYPOM it is proposed to analyze the value of berry pomace, to optimize the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of nutritional benefits that originate from its fiber and the content of bioactive substances. Additionally, extraction methods will be evaluated to obtain products rich in phytochemicals, and the influence of OPEN ACCESS Foods 2015, 4 691 processing steps on the antioxidant capacity of pomace will be analyzed. The fiber extracts will then also be utilized in different cereal-based foods and extruded products. As project outcome we expect a substantial increase of knowledge concerning fiber and phytochemicals extraction from berry pomace, its suitability for enhancing nutritional and sensory properties of cereal-based foods, and its effects on the sustainability of the food chain.

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the soluble and insoluble dietary fibre fractions. Blackcurrant pomace and isolated pectins, hemicelluloses and celluloses were assessed by means of sugar compositional analysis, spectroscopy, size exclusion chromatography and dilute solution viscometry. The blackcurrant pomaces presented considerable amounts of dietary fibre with soluble fibre ranging from 25-30% w/w and insoluble dietary fibre accounting for about 47% w/w for both pomaces. Blackcurrant pomaces differed in the amount of extracted pectins with an almost two times higher pectin yield obtained from blackcurrant pomace sourced from Poland. The hemicellulosic polysaccharide content was 15% w/w whereas the amount of cellulosic fraction varied from 14-17% w/w. Pectins isolated from both blackcurrant pomaces were LM pectins with a degree of esterification in the range of 11-38%. The work has identified that dietary fibres obtained from blackcurrant pomace had desirable ratio of insoluble to soluble fibre and are a potential new source of dietary fibre.