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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color ('L*', 'a*', and 'b*' value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quality with all banana cultivars, GBF from Cavendish and Ladyfinger showed a greater improvement than Ducasse. Improved dough mixing stability and increased viscosity, starch gelatinization, and retrogradation were all predicted to contribute to longer bread shelf life. RS content of the enriched bread increased significantly with both Ladyfinger and Ducasse (2.6%), while Ladyfinger bread had the highest DF (9.1%). With increasing GBF, L*, a*, and b* values were changed considerably with a strong linear correlation. A MATLAB analysis indicated substantial variations across samples regarding the small, medium, and total air space counts based on 10% banana flour as a standard level of addition. In conclusion, the processing properties and nutritional value of wheat flour can be enhanced by replacing specific proportions of wheat flour with green banana flour without major detrimental effects on dough processing attributes and thus highlight the possibility of utilizing GBF from different banana varieties for use in fine-tuning composite flour developments. [ABSTRACT FROM AUTHOR]

This study investigated the impact of glycerol monooleate (MO) at varying levels (0.3%, 0.6%, 0.9%, and 1.2%) on the quality and baking properties of frozen dough. Low-field NMR and MRI were used to analyze the moisture distribution, water migration, and structural changes during frozen storage. The results indicated that MO reduced the content of free water, leading to a decrease in the spin–spin relaxation time of free water (T23). At the same time, the increase in the content of bound water resulted in an increase in the spin–spin relaxation time of bound water (T21). Rheological and SEM analyses revealed that MO preserved the dough's microstructure and improved its rheological properties, reducing mechanical damage and inhibiting free water crystallization. This study found that by 8 weeks of frozen storage, the frozen dough containing 0.6% MO exhibited the best fermentation performance, with a larger fermentation volume and specific volume, and lower bread hardness, measuring 80 mL, 3.48 mL/g, and 1.10 N, respectively. These findings highlight MO's potential in terms of enhancing frozen dough quality by maintaining the moisture balance and structural integrity during storage, offering a practical approach to improving bakery product quality. [ABSTRACT FROM AUTHOR]

This study investigated the effects of tiger nut flour (TNF) incorporation (5–25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical analysis demonstrated that 10% TNF substitution yielded the highest specific volume (2.4 mL/g) and porosity (67.0%), with significant textural changes observed at higher concentrations. Bioactive compound analysis showed progressive increases in the total polyphenol content and antioxidant activity with increasing TNF levels, particularly in 25% TNF bread (111.31 mg TE/g dm in crumb). Storage studies over 7 days indicated that TNF incorporation affected bread staling characteristics, with 10–15% substitution levels maintaining better textural properties. The results suggest that TNF incorporation up to 15% can enhance bread's nutritional value, while maintaining acceptable technological properties, with 10% substitution showing an optimal balance between functional benefits and bread quality. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics such as farinographic and extensographic properties. A laboratory baking test was conducted to compare the technological properties of wheat and wheat–acorn breads, assessing dough and bread yields, oven and total losses, bread volume, and crumb hardness. Additionally, the nutritional value of selected bread variants was established. The results indicated that flour mixtures with acorn flour exhibited a significantly reduced capacity to retain gases produced during fermentation (by up to 92%) and increased resistance to gelatinization, as evidenced by lower gel viscosity (by up to 14%) and higher endpoint temperatures during pasting (by 2–4%). The inclusion of acorn flour in wheat dough notably affected its rheological properties, particularly by reducing dough extensibility (by up to 56%). However, farinographic parameters such as dough development time and stability time were extended (by 23–378% and 29–291%, respectively). High levels of acorn flour addition (>30%) resulted in bread with a dense, gummy, and less spongy crumb structure, accompanied by a reduction in loaf volume (by 40–52%). The maximal acceptable addition of acorn flour (30%) resulted in a two-fold increase in ash and fiber contents, along with decreases in carbohydrate and protein contents by 12% and 27%, respectively. These findings emphasize the need for careful formulation adjustments when incorporating acorn flour into wheat-based baked goods to balance technological efficiency and improved nutritional value. [ABSTRACT FROM AUTHOR]

Given the high global consumption of wheat bread, a significant challenge is to improve its nutritional and health value. The aim of the study was to evaluate the possibility of using Lion's Mane for fortifying wheat bread. The impact of Lion's Mane addition at levels of 3, 6, 9, and 12% to wheat flour on the farinographic properties of dough, physicochemical characteristics, quality parameters, and sensory attributes of bread were analyzed. The results showed that the Lion's Mane addition improved water absorption and stability of the dough and reduced softening, positively influencing the dough and bread yields while slightly reducing the bread volume. Importantly, the Lion's Mane fortification significantly boosted the nutritional profile of the bread, particularly the polyphenol content (from 0.13 to 2.24 mg GAE g-¹ d.m.) and antioxidant activity, providing a promising approach for bakery product enhancement. The research demonstrates the significant potential of Lion's Mane to be used for fortification of bakery products. [ABSTRACT FROM AUTHOR]

Background and Objectives: In this study, a lab‐scale process was developed to aqueously de‐oil canary seed (yellow and brown‐seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough‐forming properties. Findings: The aqueous process successfully reduced the oil content in both yellow‐seed and brown‐seed roller‐milled flour. The protein concentrate prepared from yellow‐seed flour and brown‐seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107°C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low‐gluten‐strength wheat flour and was comparable to commercial vital wheat gluten at 1%–3% (w/w) inclusion levels. Conclusions: The new canary seed protein ingredients prepared by the solvent‐free aqueous‐based process hold good potential for application in food formulation based on their gelation and bread dough‐forming properties. Significance and Novelty: The gelation and dough‐forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source. [ABSTRACT FROM AUTHOR]

The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G′) and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies' hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Having the ability to attach an object to remote surfaces from a distance can be useful in a range of applications. While adhesive technologies have advanced significantly and are used in various ways, including in medical tools and robotics, most adhesives like tapes or glues are designed to be directly attached to physically accessible surfaces. Here, a new class of shootable adhesives is reported that can be deployed from a distance and dynamically spread out in mid‐air, transforming en‐route into a wide, thin disk shape that is ideal for conformal contact to diverse remote surfaces, including angled, stepped, and non‐planar ones. The usability and reliability of this approach are demonstrated by securely affixing various functional electronics, such as GPS units, cameras, and communication modules, as well as mechanical wires, to physically inaccessible surfaces by shooting from a distance. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp protein-enriched doughs exhibited significantly higher Young's modulus of elasticity and elongational viscosity values compared to the wheat flour dough, indicating that the incorporation of hemp protein affected the firmness of the doughs. Farinograph analysis showed that replacing wheat flour with hemp protein increased water absorption, dough development time, and stability, while extensiograph analysis showed increased dough resistance and decreased extensibility and energy with hemp protein addition. Statistical analysis revealed that hemp protein significantly affected the moisture content, specific volume and crumb color of breads. Bread fortified with hemp protein had a darker color compared to the control bread. The addition of hemp protein affected the texture of the breads. It is recommended that hemp protein could be utilized as an alternative protein source, potentially enhancing dough characteristics, texture, quality, and the nutritional value of protein-rich breads, biscuits, snacks, and other bakery products. [ABSTRACT FROM AUTHOR]

The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening. Dough containing cereal coffee showed greater resistance to stretching and reduced extensibility. However, the incorporation of cereal coffee led to a reduction in bread volume and an increase in crumb hardness and density, especially when the substitution level exceeded 6%. In terms of nutritional composition, the levels of dietary fiber, ash, fat, and total polyphenols increased with higher cereal coffee content, while crumb brightness decreased, and yellowness and redness intensified. Overall, the study suggests that cereal coffee can function as a valuable ingredient in bread; however, substitution levels should ideally be kept below 8% to preserve acceptable sensory qualities. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The extensive use of additives in ultra‐processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis, features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties. This compound holds significant potential as a multifunctional additive in flour‐based products. The present study aimed to evaluate the effects of surfactin on the physicochemical properties of dough and the quality of steamed bread, as well as to investigate the underlying mechanisms.The results showed that the addition of surfactin significantly improved its rheological properties, increased elasticity and viscosity, improved extension resistance and increased disulfide bonding content in dough (P < 0.05), subsequently stabilizing the gluten network structure. With a 0.3% surfactin addition, the digestibility of steamed bread significantly reduced. After storing for 7 days, surfactin inhibited water migration, reduced the transfer from bound water to free water, delayed starch recrystallization, improved resistance to starch retrogradation and markedly extended the shelf life in steamed bread.The addition of surfactin improved the quality of steamed bread through stabilizing the gluten network structure and improving storage properties, presenting it as a promising natural, multifunctional food additive for flour product innovation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Wheat bran aleurone layer flour was used to partially replace high-gluten flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the ash content, dietary fiber content and protein content of the mixed flour increased to 1.40%, 10.21% and 15.13%, respectively, while the moisture content, total starch content, wet gluten content and gluten index decreased to 9.62%, 56.92%, 16.75% and 59, respectively, with a darkening in color and a decline in gelatinization viscosity indexes. The water absorption, formation time and weakening degree of dough increased to 70.40%, 5.32 min and 84.00 FU, respectively, while the flour quality index decreased to 62.00. The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour. The color of the hand-grabbed cake became darker (L* significantly decreased, a* and b* significantly increased), and the taste became worse. The hardness and chewability increased to 18 275.12 g and 8 261.53 g, respectively, while the oil content decreased to 12.55%, and the oil distribution became uneven. In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced. [ABSTRACT FROM AUTHOR]

For the development of a high-quality functional bread, it is of crucial importance to find a compromise between improving the functional value of the product and impairing its quality. Therefore, the primary aim of this work was to define the effects of carob pulp powder (CP; 10–20% on flour basis) on the rheological behavior of dough and quality parameters of bread. The introduction of CP caused a major increase in dough resistance to extension while significantly decreasing dough extensibility, resulting in a lower volume with a denser crumb structure of the obtained bread samples. The negative effects of the CP on the dough and bread characteristics were partially compensated by the addition of dry sourdough (DS) as an improver at the level of 5–10% (flour basis). It was determined that by combining 15% CP and 10% DS, bread of very good sensory quality can be produced. The content of total dietary fiber (6.48 g), Mn (0.76 mg) and Cu (0.21 mg) per 100 g of the mentioned bread was sufficient for the nutritional claims "high in fiber", "high in manganese" and "source of copper". The obtained bread had a content of total phenols 10 times higher than the control and 5.5, 12 and 26 times higher antioxidant activity determined by FRAP, DPPH and ABTS tests, respectively. Moreover, microbiological tests confirmed the durability of the bread with 15% CP and 10% DS of up to seven days. Therefore, carob pulp powder can be successfully applied in the production of bread whose characteristics are adapted to modern trends in nutrition. [ABSTRACT FROM AUTHOR]

The assortment of bread and bakery products on the market of Ukraine mostly has a low nutritional and biological value. Promising raw materials for enriching bread and bakery products are hemp seed processing products, namely hemp flour, hemp protein and kernels. The quality of hemp seed processing products and their influence on the structural and mechanical properties of the dough using these products were investigated. As a result of determining the granulometric composition of hemp protein, it was established that the largest content of 39.55% of particles with a size of 100.0...200.0 microns, at the same time, the diameter of the particles of hemp flour is greater than that of hemp protein and reaches a maximum of 2500 microns. It was established that compared to the control sample, the introduction of hemp processing products reduces the amount of raw gluten from 4.64 to 6.7%, its hydration capacity by 21% to 40%, stretchability, increases its elasticity from 18.4 to 26.5% . The gluten quality of all test samples, depending on the color, elasticity and stretchability, corresponds to the II quality group. As a result of deciphering farinograms, it was established that the stability of dough with hemp flour and protein decreases by 1.5 and 6 minutes, respectively. Alveograms showed that samples with hemp products have a lower extensibility index than the control sample and, accordingly, a higher P/L ratio. The strength of the flour, respectively, is the highest in the control sample, which is 239 a.u., in the samples with the replacement of 10% wheat flour for hemp and 15% wheat flour for hemp protein by 70 and 104 a.u. less than the control. In the course of the study, it was established that the specific volume of the dough and the blurring of the dough ball with the addition of hemp processing products decreases. Based on the results of determining the viscosity of the experimental dough samples, it was found that the control sample has the lowest shear stress, and therefore the lowest viscosity, compared to the samples dough with the introduction of hemp products.

In order to broaden the use of taro paste resources and improve its nutritional value, taro paste was used as a fermentation substrate and fermented by Lactobacillus plantarum type TR22, followed by adding it to the dough to make bread. Based on the changes in the nutrient composition of the substrate during the fermentation process, the effects of different additions (0%, 5%, 10% and 15%, w/w) of taro paste on the flour properties, rheological properties and bread quality were investigated. The results showed that taro paste fermented by Lactobacillus fermentation had up to 8.39×106 CFU/mL of Lactobacillus colonies, 5.21 mg/g of lactic acid and 4.96 mg/g of acetic acid, respectively, and extracellular polysaccharides increased from 1.43 to 2.38 g/kg, with varying degrees of increase in amino acid content. The addition of fermented taro paste enhanced the water absorption, elasticity and softness of the dough, and to some extent increased the specific volume and air holding capacity of the bread, resulting in a softer state of organization and a reduction in the number of air holes in the core capsule. In conclusion, the addition of Lactobacillus fermented taro paste can improve the quality of bread, providing a theoretical basis for the use of fermented taro paste in bread products.

The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/L*) (L* - lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based and (quantity × stretching-degree)-based model for predicting dough stability and extensibility were evaluated in each category of milling streams through their coefficient of determination (R2). Certain patterns were observed in physicochemical properties of flour from different categories of milling streams. Despite those considerable changes, the quantity-based model broadly produced greater R2 values than the stretching-degree-based model, and the (quantity × stretching-degree)-based model could in general provide higher R2 values than the other two models on predicting dough stability and extensibility. The results suggest that measuring the protein quantity and aggregate stretching degree at the same time is of practical improvement in dough rheology evaluation, compared to focusing on either factor alone.

This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the utilization of mulberries. The impact of varying amounts of mulberry powder on the color difference, texture, microstructure, and antioxidant effects of fermented dough and steamed bread was measured, and the correlation between dough characteristics and steamed bread quality was also analyzed. The results showed that as the amount of mulberry fruit powder increased, the dough's elasticity, L* value (lightness), b* value (yellowness), and w value (whiteness) significantly decreased, while the a* value (redness) increased. Changes in gluten protein structure led to a significant decrease in the specific volume of mulberry steamed bread and an increase in hardness, resulting in a decline in steamed bread quality. The moisture content, elasticity, and chewiness of the steamed bread initially increased and then decreased. Correlation analysis between the dough and steamed bread results revealed significant (P

To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat flour were investigated using a rapid viscosity analyzer, a texture analyzer, and a scanning electron microscope, among other methods. The effects were also explained in terms of changes in protein fractions. The results showed that the moderate addition of GOD could significantly reduce the content of free sulfhydryl groups and increase the content of disulfide bonds in the dough of black wheat flour, thereby enhancing the degree of protein cross-linking and significantly improving the physicochemical properties of black wheat flour dough. The best improvement in dough structure and properties was achieved when the GOD addition was 0.8%, at which point the ratio of wheat alcohol-soluble protein to wheat gluten (0.81) was close to the optimal ratio (1.0). This study has provided a certain reference for the development of black wheat-based foods and the improvement of their edible quality.

Greater consumer demand for sustainable, nutrient-dense grains has inreased research emphasis on underutilized wheat species, such as ancient grains. However, these wheat species have different physicochemical qualities, in comparison to conventional hexaploid bread wheat. Consequently, the end-product quality of baked products developed using ancient wheat species is inferior to those that use common hexaploid bread wheat. In this review, approaches that can be used to enhance the functionality of ancient grains are explored as resolving these limitations is essential for expanding the use of these underutilized grains in bakery applications. An evaluation of the current literature suggests a need to examine existing ingredient technology-related solutions and processing techniques, as well as their anticipated impacts on the functionalities of these underutilized wheat species, for development of value-added bakery products. Furthermore, the findings indicate that an in-depth understanding of the physicochemical properties of ancient grains and the impact of different functionality enhancement techniques on the chemistry of these grains is essential to successfully utilize different ingredient technologies and processing techniques. Therefore, this is an area of research that needs further investigations, especially from an underutilized grains standpoint, to fully unravel the potential of these grains in different bakery applications. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother's delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and analyzed for functional, Fourier-transform infrared (FTIR), color, and sensory evaluations. The results show that the packed bulk density ranged from 0.76 to 1.24 g/mL, and water absorption capacity ranged from 32.3 to 56.3 g/mL. It was observed that the FTIR of the flour shows distinctive peak spectra region at 3300, 2900, 1700, 1340 and <1000 cm−1. The percentage solubility and swelling power increase as the temperature increases. Sensory evaluation of the dough meal showed that KJP dough was the most preferred. and it compared favorably with that of the control. [ABSTRACT FROM AUTHOR]

Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also examined the in vitro starch digestibility, expected glycemic index (eGI), starch crystallinity, and short-range order structure of CSB. The results showed that FMC and okara decreased the dough fluidity, formed a dense structure, and enhanced the mechanical properties of the dough. FMC and okara increased the hardness, gumminess, and chewiness of the CSB, while decreasing its cohesion and elasticity. The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56. FMC and okara altered the multiscale structure of starch, effectively shielding the amylase site of action, and limited the interaction between amylase and starch. This study provides a reference for the high-value utilization of oilseed processing by-products. [ABSTRACT FROM AUTHOR]

The increased demand for gluten-free (GF) foods calls for the incorporation of novel ingredients to improve the technological drawbacks of GF formulations. This study aimed to evaluate the potential of a Gelidium amansii polysaccharide–based (GAP) flour as a structure-supporting ingredient in gluten-free foods in terms of its impacts on the functional, rheological, and thermomechanical properties of composite gluten-free (CGF) flours and doughs at three addition levels. The addition of GAP improved the functional properties of CGF flours and promoted starch pasting while retarding starch retrogradation during the pasting process. The steady shear and frequency sweeping tests demonstrated that GAP addition resulted in a dose-dependent increase in the apparent viscosity, G′, and G″ moduli of the dough accompanied by a slight decrease in tan (δ). Through measuring changes in the thermomechanical properties of GAP-added dough using Mixolab®, it was further confirmed that the presence of GAP increased the dough stabilization time with reductions in the consistency loss and retardation of starch re-association in the cooling phase. This study extended the application of seaweed polysaccharides to improve quality attributes of GF formulation and shed light on the use of cost-effective ingredients from algae as alternative hydrocolloids in starchy-based foods. [ABSTRACT FROM AUTHOR]

Summary: Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein‐polyphenol‐polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)‐ferulic acid (FA)‐sodium alginate (SA) ternary supramolecular emulsion with varying water‐to‐oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water‐to‐oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%. [ABSTRACT FROM AUTHOR]

Summary: Due to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques. [ABSTRACT FROM AUTHOR]

This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread production. The optimization was conducted through a Simplex-Centroid Mixture Design (SCMD) and Desirability Function (DF). Experiments were formulated using 80 to 90% wheat flour and 5 to 15% germinated pseudocereal blends. The rheological evaluation included farinograph, extensograph, and amylography analyses. Results showed that whole flour from germinated pseudocereals increases the water absorption, consistency, and extensibility of the doughs; and decreases its development time, stability, resistance to extensibility, temperature, and peak viscosity. The GQF-GKF blend developed more extensible and stable doughs, while GCF increased its consistency and was recommended for bread production. The data allowed us to obtain response surface models and the optimal substitution percentages to produce bread using GQF-GKF, GQF-GCF, and GKF-GCF blends. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear. Methods: This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties. Results: The locus effect results showed, volume and physical properties of SB were Glu-D1>Glu-B1>Glu-A1, while sensory scores Glu-B1>Glu-D1>Glu-A1. According to individual subunit effects, subunit 1 at Glu-A1 locus, 7+8 and 7+9 subunits at Glu-B1 locus, and 2+10 and 5+12 subunits at Glu-D1 locus were significantly superior to other subunits in physical indices like volume, chewiness, glueyness, and sensory scores, and were less affected by moisture. The effect of subunits combination is mainly affected by subunits, and the combination of superior subunits tends to make SB quality better. The subunit combinations (1, 7+8, 5+12), (N, 7+9, 2+10) and (1, 7+9, 5+12) had better physical properties indexes, sensory scores, dense, uniform and delicate micro-pore structure, and smaller thickness wall. Discussion: The results showed that protein content, wet gluten content and stability time were the main factors affecting the volume and physical properties of SB. The protein content, wet gluten content and stability time of flour in 7+8, 7+9, 2+10 and 5+12 subunits were higher. Therefore, the quality of SB containing these subunits was found better. [ABSTRACT FROM AUTHOR]

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Black rice, known for its high anthocyanin and antioxidant content, is native to Asian countries like Japan, China, Thailand, India, and Indonesia. In India, it is primarily grown in Manipur, Assam, and Meghalaya, where it is called Chakhao. Despite its health benefits, black rice remains underutilized in food processing. This study examined the rheological behavior of Chakhao black rice flour blended with wheat flour (BR1, BR2, BR3) using alveograph and mixograph tests. BR3 showed the best baking properties, with a G value of 17.5 and p value of 90 mm H₂O, indicating its suitability for baking, especially cookies. Nutritionally, BR3 cookies were rich in protein (10.4%), fiber (2.91%), and minerals (2.95%). High starch retrogradation limits use in bread and biscuits. BR3 cookies are sensory-acceptable and can be marketed as healthy, functional products. Future research could focus on improving taste while maintaining health benefits. [ABSTRACT FROM AUTHOR]

The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm3/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition. [ABSTRACT FROM AUTHOR]

The influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects. The aim of this study was to investigate the effect of the molar mass of oat β-glucans on the properties of gluten-free bread. Gluten-free breads were baked under standardized conditions from a model gluten-free mix without and with a 1% or 2% share of oat β-glucans of a low molar mass of 24,540 g/mol, a medium molar mass of 85,940 g/mol and a high molar mass of 1,714,770 g/mol. The share of β-glucans affected the increase in water addition to the baking mix and dough yield proportionally to the molar mass and amount of β-glucans. The β-glucans of the highest molar mass, particularly at a 2% share, were most effective in increasing bread volume, reducing hardness and increasing the moisture content of the bread crumb on the day of baking, as well as reducing the increase in hardness and maintaining a high moisture content of the bread crumb after 1 day of storage, compared to bread without added β-glucans. [ABSTRACT FROM AUTHOR]

Summary: This study aims to evaluate how β‐glucanase impacts dough characteristics, and the in vitro starch digestibility and quality of breads from mixed wheat and highland barley flour at different wheat/highland barley flour weight ratios (70/30 and 50/50). The results showed that β‐glucanase reduced the dough's viscoelasticity and enhanced its extensibility, softness, α‐helix (2.52%–16.12%), β‐sheet (11.10%–31.66%) and free sulfhydryl content (22.70%–34.49%). This helped to mitigate the negative effects of a high β‐glucan content on the wheat/highland barley dough (P < 0.05). Moreover, β‐glucanase improved the specific volume (44.67%–56.56%) and springiness (5.56%–40.41%) as well as reduced the hardness of wheat/highland barley bread (7.50%–71.32%). Furthermore, as the higher content of slowly digestible starch (20.81%–30.84%) reduced the enzymatic rate (k value), β‐glucanase‐treated wheat/highland barley bread exhibited lower starch digestibility (66.17%–71.16%) than white bread (75.37%). Therefore, this study indicated that β‐glucanase played an offsetting role on highland barley bread while maintaining relatively low starch digestibility. [ABSTRACT FROM AUTHOR]

Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation. The selected fibres consistently impacted dough rheology and, consequently on, the spread ratio and the texture of the cookies. While the viscoelastic behaviour of the control dough made with refined flour was maintained in all sample doughs, adding fibre decreased loss factor (tan δ), except for ARO-added dough. Substitution of wheat flour with fibre decreased the spread ratio except for the PSY addition. The lowest spread ratio values were observed for CIT-added cookie, which were similar to whole flour cookies. The addition of phenolic-rich fibres positively affected the in vitro antioxidant activity of the final products. [ABSTRACT FROM AUTHOR]