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14 pages, 2584 KiB

Open AccessArticle

The Mechanism Underlying the Increase in Bread Hardness in Association with Alterations in Protein and Starch Characteristics During Room-Temperature Storage

by Huaiwen Wang, Wei Liu, Peipei Zhang and Xijun Lian

Foods 2024, 13(23), 3921; https://doi.org/10.3390/foods13233921 - 4 Dec 2024

Viewed by 302

Abstract

Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, [...] Read more.

Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds, ¹³C solid-state nuclear magnetic resonance (NMR), X-ray diffraction, and differential scanning calorimetry (DSC). The results showed that the sequence for the degree of hardness increase among the five bread brands was DaliGarden > TOLY >Mankattan > MianLunSi > ZhengMao. The bread hardness was likely associated with the gliadin content; the more gliadin, the higher the hardness of the bread. All bread hardness values underwent a rapid increase during storage at room temperature. The hardness level of the bread preferred by Chinese individuals was approximately 105 g, and the hardness of the TOLY bread underwent relatively minor changes during storage at room temperature. The disulfide bond content of all breads apart from Mankattan decreased during storage at room temperature. The increase in the hardness of the bread was attributed to the ordered configuration of the amylopectin structures resulting from water evaporation. The results given in this paper offer a practical hardness index to control the quality of bread. This study is expected to contribute to better quality control and optimization in bread production, enhancing consumers’ satisfaction and extending products’ shelf lives. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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16 pages, 2249 KiB

Open AccessArticle

Influence of Elevated Potassium Fertilization on Structural and Functional Properties of Sweet Potato Root Tuber Starch

by Ke Guo, Shuai Liu, Long Zhang, Qian Zhang, Yang Yu, Peiyong Ma, Zhaodong Jia, Cunxu Wei and Xiaofeng Bian

Foods 2024, 13(23), 3890; https://doi.org/10.3390/foods13233890 - 2 Dec 2024

Viewed by 496

Abstract

Nine sweet potato varieties with different flesh colors were cultivated under uniform environmental conditions with potassium (K) fertilizer treatments at levels of 0, 22.5, and 45 kg/ha. The structural and functional properties of the starches were subsequently analyzed. The soluble sugar content in [...] Read more.

Nine sweet potato varieties with different flesh colors were cultivated under uniform environmental conditions with potassium (K) fertilizer treatments at levels of 0, 22.5, and 45 kg/ha. The structural and functional properties of the starches were subsequently analyzed. The soluble sugar content in the dry root tuber increased, with higher K levels in most varieties. Amylose content decreased in Sushu16 but increased in Ningzishu1, with no significant differences observed in other varieties across different K levels. Elevated K levels had no effect on starch protein content, crystalline type, or gelatinization enthalpy. The impact of K fertilizer on starch thermal and pasting properties varied among the varieties. PLSR and PLS-DA analyses revealed that genotype background was the primary factor influencing starch properties. This research will provide a reference for the improvement of sweet potato production quality and efficiency and a scientific basis for the cultivation and utilization of sweet potato root tubers. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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20 pages, 12750 KiB

Open AccessArticle

Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance

by Diming Li, Youqing Shi, Zhihan Ouyang, Yongxin Teng, Boru Chen, Yingying Chen, Yufan Luo, Nan Zhang, Nandan Kumar, Yonghui Li, Bin Li and Xiangwei Zhu

Foods 2024, 13(23), 3840; https://doi.org/10.3390/foods13233840 - 28 Nov 2024

Viewed by 472

Abstract

The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported [...] Read more.

The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this study reported a pea-protein (PP)-stabilized O/W emulsion with good freeze–thaw stability and evaluated its effectiveness as a high-performance dough cryoprotectant. Specifically, the emulsions were stabilized by 2, 3, and 4 wt% of PP (PP-2, -3, and -4, respectively) and incorporated into frozen doughs, whose cryoprotective effects were systematically evaluated in terms of dough storage stability and baking performance after 4 weeks of storage. Results showed that the frozen dough with PP-3 emulsion exhibited the most uniform water distribution and reduced content of freezable water as reflected by the results from differential scanning calorimetry and low-field nuclear magnetic resonance analyses. Moreover, the PP emulsion helped to maintain the integrity of the gluten network, thus enhancing the dough elasticity. Accordingly, the emulsion-added bread samples exhibited significantly improved loaf volume and textural properties (e.g., softness) and less baking loss. Our findings highlighted the potential of PP emulsion as a viable and high-performance dough cryoprotectant. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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15 pages, 4163 KiB

Open AccessArticle

Preparation of Low-Fishy Microencapsulated DHA-Rich Algal Oil Powder Using Infant Rice Powder

by Yuqing Zhang, Zuohua Xie, Siqiong Zhang, Jing Li and Ting Luo

Foods 2024, 13(23), 3827; https://doi.org/10.3390/foods13233827 - 27 Nov 2024

Viewed by 421

Abstract

Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadienal. To address this issue, a microencapsulation [...] Read more.

Commercial DHA-rich algal oil has some issues, such as an unpleasant odor and susceptibility to oxidation. The main fishy odor compounds in commercial DHA-rich algal oil powder and DHA-rich algal oil microcapsules are hexanal and (E, E)-2,4-heptadienal. To address this issue, a microencapsulation process was designed for DHA-rich algal oil using infant rice powder (IRP), maltodextrin (MD), and whey protein concentrate (WPC) as wall materials, with sodium starch octenyl succinate (SSOS) and monoacylglycerol (MAC) as emulsifiers. The spray-drying method was used for microencapsulation. The experimental data showed that microcapsules with wall materials in a ratio of IRP/MD/WPC = 1:3:1 and an emulsifier content of 3.5% (SSOS and MAC) had the highest encapsulation efficiency (85.20 ± 6.03%) and the lowest aldehyde content (65.38 ± 3.23%). This microcapsule showed a good appearance and better oxidation stability compared with the crude oil, with a water content and average particle size of 1.69 ± 0.57% and 631.60 ± 23.19 nm, respectively. The results indicated that DHA-rich algal oil microcapsules prepared with infant rice powder had a lower fishy odor and better sensory acceptability compared to commercial DHA-rich algal oil powder. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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Schematic diagram of microcapsule preparation process. Full article ">Figure 2
The influence factors of particle size, zeta potential, and moisture content. Full article ">Figure 3
Scanning electron microscopy and photographic images of the spray-dried DHA microcapsules (1.00 K× and 2.00 K× magnification), (a–j) M1–M10 (M1, M2, M3, M4, M5: microcapsules with the ratio of IRN, MD, and WPC of 1:3.2:0.8, 1:3:1, 1:2.4:1.6, 1:2:2, and 1:1.6:2.4, respectively. M6, M7, M8, M9, M10: microcapsules with emulsifier content of 2%, 2.5%, 3%, 3.5%, and 4%, respectively). Full article ">Figure 4
Efficiency of the microcapsules: (a) microcapsules with different ratios of IRN/MD/WPC. M1, M2, M3, M4, M5: microcapsules with the ratio of IRN, MD, and WPC of 1:3.2:0.8, 1:3:1, 1:2.4:1.6, 1:2:2, and 1:1.6:2.4, respectively. (b) Microcapsules with different emulsifier content. M6, M7, M8, M9, M10: microcapsules with emulsifier content of 2%, 2.5%, 3%, 3.5%, and 4%, respectively. Different letters indicate the significant difference among the samples at p < 0.05. * p < 0.05. Full article ">Figure 5
The POV of algal oil and the spray-dried DHA microcapsules. DHA: DHA-rich algal oil; M9: prepared DHA-rich algal oil powder with IRN/MD/WPC = 1:3:1 and 3.5% emulsifier (SSOS and MAC). Different lowercase letters indicate the significant difference among the DHA samples at p < 0.05. Different capital letters indicate the significant difference among the M9 samples at p < 0.05. * p < 0.05, and ** p < 0.01. Full article ">Figure 6
(a) The relative content per g of DHA of the total aldehydes of three samples; (b) the relative content per g of DHA of the single aldehydes of three samples. DHA: DHA-rich algal oil, 35% DHA; P: commercial DHA-rich algal oil powder, 10% DHA; M9: prepared DHA-rich algal oil powder with IRN/MD/WPC = 1:3:1 and 3.5% emulsifier (SSOS and MAC), 8.7% DHA. Different lowercase letters indicate significant difference at p < 0.05 among DHA groups. Full article ">Figure 7
The odor sensory score of the samples. DHA: DHA-rich algal oil, 35% DHA; P: commercial DHA-rich algal oil powder, 10% DHA; M9: prepared DHA-rich algal oil powder with IRN/MD/WPC = 1:3:1 and 3.5% emulsifier (SSOS and MAC), 8.7% DHA. Different letters indicate significant difference at p < 0.05 among DHA groups. Full article ">

16 pages, 3297 KiB

Open AccessArticle

Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates

by Eda Adal, Tugba Aktar and Hasene Keskin Çavdar

Foods 2024, 13(22), 3701; https://doi.org/10.3390/foods13223701 - 20 Nov 2024

Viewed by 455

Abstract

This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties [...] Read more.

This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties of the modified starches, such as color, particle size, thermal behavior (DSC), crystalline structure (XRD), and surface morphology (SEM), were analyzed. The results show that adding WPI significantly altered the gelatinization properties, surface morphology, and crystalline structure of both starches. DSC indicated that the gelatinization properties of starch/WPI mixtures varied, with corn starch showing a decreased gelatinization temperature and increased enthalpy, whereas wheat starch exhibited a more complex response, likely due to different structural changes. The XRD and FTIR results revealed WPI-enhanced crystallinity and structural changes, highlighting WPI-induced aggregation. Wheat starch, in particular, exhibited stronger interactions with WPI than corn starch, as evidenced by the accumulation patterns in the SEM images. The oil-binding capacity of native starches increased with dry heating and WPI addition, suggesting an improved hydrophobicity of starch granules. Dry heating and WPI addition significantly altered starch properties, highlighting the potential of thermal modulation to enhance starch–protein systems for targeted food applications. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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17 pages, 4575 KiB

Open AccessArticle

Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging

by Hongju He, Yuling Wang, Shengqi Jiang, Jie Zhang, Jicai Bi, Hong Qiao, Leiqing Pan and Xingqi Ou

Foods 2024, 13(22), 3667; https://doi.org/10.3390/foods13223667 - 18 Nov 2024

Viewed by 527

Abstract

This study investigated and comprehensively compared the performance of spectra (950–1660 nm) acquired respectively from NIR and HSI in the rapid and non-destructive quantification of azodicarbonamide (ADA) content (0–100 mg/kg) in WF and simultaneously identified WF containing excessive ADA (>45 mg/kg). The raw [...] Read more.

This study investigated and comprehensively compared the performance of spectra (950–1660 nm) acquired respectively from NIR and HSI in the rapid and non-destructive quantification of azodicarbonamide (ADA) content (0–100 mg/kg) in WF and simultaneously identified WF containing excessive ADA (>45 mg/kg). The raw spectra were preprocessed using 14 methods and then mined by the partial least squares (PLS) algorithm to fit ADA levels using different numbers of WF samples for training and validation in five datasets (N_Training/_Validation = 189/21, 168/42, 147/63, 126/84, 105/105), yielding better abilities of NIR Savitzky–Golay 1st derivative (SG1D) spectra-based PLS models and raw HSI spectra-based PLS models in quantifying ADA with higher determination coefficients and lower root-mean-square errors in validation (R²_V & RMSEV), as well as establishing 100% accuracy in PLS discriminant analysis (PLS-DA) models for identifying excessive ADA-contained WF in each dataset. Twenty-four wavelengths selected from a NIR SG1D spectra in a 168/42 dataset and 23 from a raw HSI spectra in a 147/63 dataset allowed for the better performance of quantitative models in ADA determination with higher R²_V and RMSE_V in validation (R²_V > 0.98, RMSE_V < 3.87 mg/kg) and for discriminant models in WF classification with 100% accuracy. In summary, NIR technology may be sufficient if visualization is not required. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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19 pages, 3360 KiB

Open AccessArticle

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

by Tiziana Di Renzo, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe and Stefania Moccia

Foods 2023, 12(22), 4096; https://doi.org/10.3390/foods12224096 - 11 Nov 2023

Viewed by 1575

Abstract

Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and [...] Read more.

Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole—100%, type 1—80%, and type 0—72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6–28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC). Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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Shown from left to right are the different degrees of sifting (whole wheat, type 1, and type 0) of ancient grain flours (Risciola, Carosella and Saragolla) from Southern Italy. Full article ">Figure 2
Overlapping infrared spectra of selected cereals, appropriately grounded: Risciola (grey line), Carosella (blue line), and Saragolla (red line). Full article ">Figure 3
Three-dimensional PCA score of the three grinding cereals Risciola, Carosella, and Saragolla derived from SIMCA. Full article ">Figure 4
Percentage content of amylose (w/w) in flours obtained from ancient grains with different degrees of sifting (whole wheat, type 1, and type 0). Data are expressed as mean ± SD. The absence of symbols indicates non-significant differences between samples. Abbreviations: Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0. Full article ">Figure 5
Kinetics of starch hydrolysis under in vitro conditions for the different samples analyzed. Data are expressed as mean ± SD of three independent experiments. Abbreviations: WB: white bread; Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0. Full article ">Figure 6
Gluten index (GI%) in flours obtained from ancient grains with different degrees of sifting (whole wheat, type 1, and type 0). Data are expressed as mean ± SD. Different lowercase letters indicate significant differences (p < 0.05). Abbreviations: Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0. Full article ">Figure 7
Gluten content (g kg−1 DM) in flours obtained from ancient grains with different degrees of sifting (whole wheat, type 1, and type 0). Data are expressed as mean ± SD. Different lowercase letters indicate significant differences (p < 0.05). Abbreviations: Rw: Risciola whole wheat; R1: Risciola 1; R0: Risciola 0; Cw: Carosella whole wheat; C1: Carosella 1; C0: Carosella 0; Sw: Saragolla whole wheat; S1: Saragolla 1; and S0: Saragolla 0. Full article ">

14 pages, 1602 KiB

Open AccessArticle

Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy

by Anna Reale, Maria Cristina Messia, Cataldo Pulvento, Antonella Lavini, Stefania Nazzaro and Tiziana Di Renzo

Foods 2023, 12(9), 1866; https://doi.org/10.3390/foods12091866 - 30 Apr 2023

Cited by 3 | Viewed by 2285

Abstract

Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown [...] Read more.

Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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15 pages, 2085 KiB

Open AccessArticle

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

by Luciano M. Guardianelli, Bruna Carbas, Carla Brites, María C. Puppo and María V. Salinas

Foods 2023, 12(8), 1645; https://doi.org/10.3390/foods12081645 - 14 Apr 2023

Cited by 9 | Viewed by 2365

Abstract

Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak [...] Read more.

Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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Differential scanning calorimetry thermograms of Misak and Rumbo lupine flour aqueous suspensions. Different letters in the same parameters indicate a significant difference (p < 0.05). Full article ">Figure 2
Farinograms of wheat flour complemented with Misak lupine flour: 10% (M10), 20% (M20) and 30% (M30); and with Rumbo lupine flour: 10% (R10), 20% (R20) and 30% (R30). Wabs: water absorption; td: development time; St: stability; SD: softening degree. The Y-axis corresponds to the consistency (between 0 and 700 BU)’’ the marked line parallel to X-axis indicates 500 BU; the X-axis is the kneading time (up to 40 min) for all the graphs. Full article ">Figure 3
Small amplitude oscillatory rheology of dough. Elastic modulus (G′) as a function of viscous modulus (G″) of wheat flour dough with: Misak (a) and Rumbo (b) lupine flours. Complex modulus (G*) as a function of ω of wheat flour dough with Misak (c) or Rumbo (d) lupine flours. C: wheat dough. Wheat flour complemented with Misak: 10% (M10), 20% (M20) and 30% (M30); and with Rumbo: 10% (R10), 20% (R20) and 30% (R30). Different letters in the same parameters indicate a significant difference (p < 0.05). Full article ">Figure 4
Slices of wheat-bread with incorporations of Rumbo flour (R10, R20 and R30) and Misak flour (M10, M20 and M30). Full article ">Figure 5
Texture parameters of bread crumbs with lupine flours: (a,b) Firm: firmness; (c,d) Chew: chewiness; (e,f) Cohes: cohesiveness; (g,h) Sprin: springiness or elasticity. Breads with Misak flour: (a,c,e,g). Breads with Rumbo flour: (b,d,f,h). Errors bars: standard deviations. Different letters indicate significant differences (p < 0.05). Full article ">

15 pages, 1482 KiB

Open AccessArticle

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

by Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites and María Cecilia Puppo

Foods 2023, 12(1), 170; https://doi.org/10.3390/foods12010170 - 29 Dec 2022

Cited by 17 | Viewed by 2715

Abstract

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, [...] Read more.

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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18 pages, 1992 KiB

Open AccessArticle

Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours

by Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites and María Cecilia Puppo

Foods 2022, 11(20), 3272; https://doi.org/10.3390/foods11203272 - 20 Oct 2022

Cited by 12 | Viewed by 3183

Abstract

Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 [...] Read more.

Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined. In addition, changes in structure and thermal properties of the starch and proteins as consequence of germination process were analyzed. In white quinoa, germination produced an increase in the content of lipids and total dietary fiber, at 48 h, the levels of linoleic and α-linolenic acids and antioxidant activity increase, while in red quinoa, the component that was mostly increased was total dietary fiber and, at 24 h, increased the levels of oleic and α-linolenic acids, essential amino acids (Lys, His and Met) and phenolic compounds; in addition, a decrease in the amount of sodium was detected. On the basis of the best nutritional composition, 48 h and 24 h of germination were selected for white and red quinoa seeds, respectively. Two protein bands were mostly observed at 66 kDa and 58 kDa, being in higher proportion in the sprouts. Changes in macrocomponents conformation and thermal properties were observed after germination. Germination was more positive in nutritional improvement of white quinoa, while the macromolecules (proteins and starch) of red quinoa presented greater structural changes. Therefore, germination of both quinoa seeds (48 h-white quinoa and 24 h-red quinoa) improves the nutritional value of flours producing the structural changes of proteins and starch necessary for obtaining high quality breads. Full article

(This article belongs to the Special Issue Advances in the Quality and Marketability Improvement of Cereals)

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Full article ">Figure 1
Proximal composition of flours. Percentage of moisture (blue), proteins (red), lipids (green), total dietary fiber (violet) and ashes (yellow). (A) White quinoa flour without germination (WQ) and germinated 18 h (WQG18), 24 h (WQG24) and 48 h (WQG48). (B) Ungerminated red quinoa flour (RQ) and germinated 18 h (RQG18), 24 h (RQG24) and 48 h (RQG48). Different letters indicate significant differences in the same variety of quinoa (p < 0.05). Full article ">Figure 2
SDS-PAGE of proteins from quinoa flours: WQ: white quinoa, and WQG48: germinated 48 h (A). RQ: red quinoa, and RQG24: germinated 24 h (B). Protein extracted in buffer pH = 8 (B), buffer pH = 8 with 2% w/v SDS (B + SDS) and buffer pH = 8 with 2% w/v SDS and 0.5% w/v DTT (B + SDS + DTT). Full article ">Figure 3
DSC thermograms of the different suspension of quinoa flours: (A) WQ: white quinoa, WQG48: germinated 48 h. (B) RQ: red quinoa, and RQG24: germinated 24 h. Values of temperatures and enthalpy change of the endothermic process (ΔH) are shown. Full article ">Figure 4
Biplot (PCA) of the correlation between quinoa varieties and quinoa germination. Full article ">

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Advances in the Quality and Marketability Improvement of Cereals

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