Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties

Chickpea (Cicer arietinum L.) is a most important legume that is utilized worldwide and high source of amino acids and protein. The effect of fermentation periods on the nutritional value of chickpea flour and the effect of replacement of wheat flour at 0, 5, 10, 15 and 20% with fermented chickpea flour (FCF) on the physicochemical, sensory properties, and antioxidant activity of pan bread were studied. Fermentation until 3 days resulted in a significant high in crude protein, lipids and crude fiber of fermented chickpea flour, while carbohydrate was reduced when compared to wheat flour. Also, the fermentation process at 1, 2, 3 and 4 days caused a significant decrease in phytic acid of FCF with reduction percent 26.30, 43.49, 53.33 and 66.21% respectively, while free amino acids (FAA) contents of FCF were increased with an increase in the fermentation time compared to native chickpea flour. As the FCF level increased, the bread crust color became darker, for bread crumb color, no significant effect was found in L* with replacing wheat flour with FCF at different ratios. The addition of FCF at all levels increased the total phenolic compounds and antioxidant activities of bread when compared to control bread. Finally, it could be concluded that incorporating up to 10% of FCF in bread enriched the nutrition value and more prefer by sensory evaluation.

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast-leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast-leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health.

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 absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05). There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50–1.65 mg/g) and white bread (0.79–1.03 mg/g) showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average), respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties.

ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

&amp;lt;p&amp;gt;Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.&amp;lt;/p&amp;gt;

Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry’s goals is to improve its quality in the context of healthiness and physical parameters. Consumers’ perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50% v/v) was evaluated in terms of the specific volume, texture, color, acidity, polyphenol contents, antioxidant and sensory properties. It was concluded that juice content had a significant positive impact on physicochemical parameters such as volume, color, acidity, as well as the antioxidant activity of breads. The carrot and beetroot juices were the most efficient in terms of shaping wheat bread properties, especially in terms of antioxidant activity.

Pumpkin seeds and their oil cake are often treated asby-products, but their composition and high nutritive and biological value makes them apromising material for nutritional enrichment ofbakery products. The purpose ofthis study was tocharacterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects oftheir addition onthe chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity ofthe wheat bread. Six experimental bread samples with 5, 10 and 15% ofPSF orPSOCF added towheat basic formulation, and acontrol wheat sample, were produced. Results indicated that addition ofPSF and PSOCF led tohigher ash, cellulose, protein, fat, total carotene and unsaturated fats content, which means that the experimental bread samples had ahigher nutritional value. PSF addition had more positive effect onthe textural characteristics and antioxidant activity ofbread, than PSOCF addition. All bread samples (evaluated by5-point scale multiplied with the coefficient ofimportance) had very high sensory quality (89.88–96.59% ofmaximal possible quality). The results confirmed that PSF and PSOCF are suitable for use infood industry for nutritional enrichment ofwheat bread and related products.

Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of breads were evaluated. The results showed that the protein content of the protein concentrate (79.56%) increased significantly compared with the defatted chia flour (32.52%). The results of antioxidant activity of chia protein hydrolyzate showed that at 0.50 and 1.0 mg of hydrolyzate/mL showed the highest values of activity by the DPPH method (66.09 and 65.43%). However, the chia protein hydrolyzate at 0.5 mg/mL presented the highest activity with a value of 83.74% by ABTS method. The reducing power results indicated that the hydrolyzate showed a dose-dependent relation since an increase from 0.50 to 2.00 mg/mL resulted in a significant increasing from 0.380 to 0.881 in absorbance. The addition of chia hydrolyzate resulted in good technological characteristics and antioxidant properties, in both breads. The breads with 3 mg of chia hydrolyzate/g flour had good sensory characteristics, which were not lower than those of the control breads.

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6-n-propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread.

In this study, wheat breads including Spirulina platensis (SP) and protein extracts from Spirulina platensis (SPE) at levels of 0.125%, 0.25% and 0.50% were prepared and textural, volume, color and sensory properties were determined. Moreover, changes in total phenolic content (TPC), antioxidant activity (AOA) and in vitro protein digestibility (PD) of breads were investigated during in vitro digestion. The sample with the highest firmness value was control (919.4 g, p≤0.05). Breads with SP and SPE had higher volume than control (p≤0.05). The L* (52.2±1.0) and b* (18.9±0.2) values were the lowest for bread with SPE-0.25 (p≤0.05). The AOA of breads (SP-0.125, SP-0.5 and SPE-0.25) increased after in vitro gastric digestion (p≤0.05). The SPE-0.50 was the most preferable in terms of sensory properties. The SPE-0.125 had the highest TPC and breads including SPE at all levels had higher AOA than control and breads with SP after in vitro intestinal digestion (p&amp;gt;0.05).

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

Olive pomace (OP), a key by-product of olive oil production, is recognized as a sustainable and cost-effective source of natural antioxidants. Rich in polyphenols with proven health benefits, OP shows considerable potential for application in functional foods to improve nutritional quality and oxidative stability. This study aims to evaluate the effect of dried OP (dOP) addition on the nutritional, physicochemical, rheological, antioxidant, and sensory properties of fortified wheat bread. Four different replacement levels (1%, 2%, 5%, and 7%) of dOP obtained from the three-phase process of extra-virgin olive oil production were incorporated into the bread. OP exhibited high levels of fiber (38.5%), carbohydrates (33.22%), monounsaturated fats (67.02%), oleic acid (67.78%), phenolic content (23.39 mg GAE/g dw), flavonoids (13.02 mg QE/g dw), and antioxidant activity (15.25 mg Trolox/g dw). The addition of dOP significantly increased phenolic content, flavonoids, and antioxidant activity of breads; the highest values were recorded at 7% dOP (2.34 mg GAE/g dw, 0.32 mg QE/g dw, and 1.10 mg Trolox/g dw, respectively). No significant differences were observed in rheological and most sensory attributes between the control bread and samples fortified with 1% and 2% dOP. However, fortification at high levels (5% and 7%) significantly affected the bread's texture, color, and sensory properties. Additionally, the sensory evaluation showed that bread fortified with 1%, 2%, and 5% dOP exhibited higher overall acceptability compared to the 7% formulation, which demonstrated a moderate acceptability due to a slight bitterness and sandy mouthfeel. The results suggest that OP can be utilized as a sustainable and functional ingredient in the formulation of high-value bakery products when added at moderate levels.