Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat breads. Different levels of substitution (10, 15, 20%) were tested on dough rheology and the technological and nutritional (composition and in vitro digestibility indexes) properties of breads, as well as acceptability. Lupin weakened the dough during mixing, having shorter development time and stability, especially FLF. Less relevant was the effect of lupin flours along heating-cooling of the doughs recorded with the Mixolab. DLF and FLF significantly affected technological properties of the lupin-wheat breads at higher substitution (> 10%), particularly reducing bread volume, crust luminosity, crumb cohesiveness and resilience. Detrimental effects observed at the highest substitutions (20%) were diminished when using FLF, although breads received lower score due to the acidic taste detected by panelists. Both lupin flours provided lupin-wheat breads with rather similar composition, rising the average content of proteins, fat and dietary fiber by 0.8, 2.4, 6.5 %, respectively, compared to wheat breads. Likewise, lupin-wheat breads had significantly lower hydrolytic and glycemic indexes. Overall, debittered and fermented lupin could be used for enriching wheat breads, although better technological properties were observed with FLF.

Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, starch, carbohydrates, test weight and thousand-kernel mass) and mineral elements (Ca, Mg, K, Na, Zn, Fe, Mn and Cu) concentrations in grains. Additionally, wheat grain microstructure was determined using a scanning electron microscope. SEM micrographs of wheat grains show that einkorn has smaller type A starch granule diameters and more compact protein bonds compared to common wheat and spelt grains, making it easier to digest. The ancient wheat grains presented higher values for ash, protein, wet gluten and lipid content compared to the common wheat grains, whereas the carbohydrates and starch content were significantly (p < 0.05) lower. The mean values showed that spelt (Triticum aestivum subsp. spelta) grains presented the highest values for Ca, Mg and K, while einkorn (Triticum monococcum subsp. monococcum) grains had the highest values for the microelements Zn, Mn and Cu. The highest values of Fe were recorded for common wheat varieties whereas no significant differences among the species were obtained for Na content. The principal component analysis (p > 0.05) between wheat flours characteristics showed a close association between wheat grain species and between the chemical characteristics of gluten and protein content (r = 0.994), lipid and ash content (r = 0.952) and starch and carbohydrate content (r = 0.927), for which high positive significant correlations (p < 0.05) were obtained. Taking into account that Romania is the fourth largest wheat producer at the European level, this study is of great global importance. According to the results obtained, the ancient species have higher nutritional value from the point of view of chemical compounds and macro elements of minerals. This may be of great importance for consumers who demand bakery products with high nutritional quality.

TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

The doctoral thesis "The influence of rye malt and scald fermentation on rye bread production" was developed during the period from 2020 to 2025. The research was carried out in the laboratories of the Faculty of Agriculture and Food Technology at the Latvia University of Life Sciences and Technologies, In the Smart Technologies Division of the Biotechnology Scientific Laboratory, the Center of Food and Fermentation Technologies (TFTAK) in Estonia, Chopin Technologies in France, as well as at the bakery “Ķelmēni” (Rankas parish, Gulbene municipality, Latvia). The hypothesis of the doctoral thesis: a technologically stable and predictable production process for rye bread prepared with scald can be achieved by the precise addition of unfermented rye malt, considering its diastatic power, and by prolonged scald fermentation. Theses. 1. The addition of unfermented rye malt affects the technological properties of rye flour depending on its content and diastatic power, promoting sugar formation in the scald. 2. During prolonged scald fermentation, a reduction in sugar content and changes in the composition and concentration of acids produced by lactic acid bacteria occur. 3. Prolonged fermentation reduces the content of fructans and phytic acid in the fermented scald. 4. Extended scald fermentation improves the sensory properties of rye bread and reduces the content of fructans and phytic acid. Aim of the doctoral thesis: to evaluate the effect of the diastatic power of unfermented rye malt and the scald fermentation time on the microbiological and chemical parameters of the scald, the technological properties of the flour, and the sensory and chemical characteristics of rye bread. Research tasks. 1. To analyze the activity of the enzymes α-amylase and β-amylase in unfermented rye malt samples with different diastatic power. 2. To evaluate the effect of the content and activity (diastatic power) of unfermented rye malt on the enzymatic activity and technological properties of rye flour. 3. To develop a mathematical model for stabilizing the falling number of rye flour–malt mixtures. 4. To analyze changes in the sugar content of rye scald after saccharification and after 24 hours of fermentation. 5. To evaluate the dynamics of microbiota changes and acidity development in rye flour scald during prolonged fermentation. 6. To analyze changes in the chemical composition of rye flour scald during prolonged fermentation. 7. To analyze the chemical composition and sensory properties of rye bread prepared with differently processed scalds. The doctoral thesis is structured into three chapters. 1. Literature Review. This chapter compiles and analyzes the latest scientific literature on the chemical composition and enzymatic activity of wholegrain rye flour and their impact on the technological properties of the flour. Recent findings regarding the enzymatic activity of rye malt, characterized by the quality indicator diastatic power, are evaluated. As this indicator is insufficiently explained in the scientific literature in relation to bread production processes, it is important to understand its relationship with starch hydrolysis and the efficiency of scald fermentation. The chapter also describes different types of scald and summarizes information on the microbiological and chemical processes occurring in scalds and their influence on the chemical and sensory properties of bread. 2. Materials and Methods. This chapter presents the materials and methods used in the study, including the applied mathematical and statistical data analysis techniques. 3. Results and Discussion. The obtained results are compiled into three subchapters, structured according to the study design. The activity of diastatic rye malts is characterized, and the influence of malt activity and content on the physicochemical and technological properties of rye flour, including sugar formation during saccharification and fermentation, is analyzed. A mathematical model for stabilizing the falling number of rye flour–malt mixtures is developed. Changes in the microbiota and chemical composition of rye scald during prolonged fermentation (up to 48 hours) are evaluated, including the dynamics of sugars, organic acids, phytic acid, and fructans. The quality of rye bread prepared using scalds fermented for different durations is assessed by analyzing sugar and organic acid contents, sensory properties, and chemical changes. The results provide a basis for evaluating the significance of malt activity, content, and scald fermentation time in ensuring the stability and predictability of the bread production process. The study was conducted with the support of the Latvia University of Life Sciences and Technologies (LLU) program “Strengthening Scientific Capacity at LLU” within the project Z52 “Development of a Mathematical Model for Predicting Rye Flour Quality Using Unfermented Rye Malt' and the LLU program 'Implementation of Fundamental Research at LLU” within the scientific project G10 'Investigation of Exopolysaccharide Formation Dynamics During the Long-Time Fermentation of Rye Scald”.

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns—61 ± 3%); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3%. The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index (200 ± 3 mm). The bread obtained according to this recipe had a high specific volume (4.21 ± 0.62 mL.g−1) and optimal rheological characteristics: total deformation13.7 ± 0.3 mm, plastic4.3 ± 0.3 mm, and elastic9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

ABSTRACTMicroalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives, hence positioning microalgae as sustainable alternatives to animal‐sourced ingredients. However, incorporating whole biomass in novel food formulations is a more holistic approach, combining nutritional and functional benefits. Studies on microalgae biomass incorporation into bread, pasta, and cookies consistently report color changes but varied effects on dough rheology and product texture, depending on the microalgae species and inclusion level. Typically, additions below 3% maintain or improve physical properties, whereas higher levels tend to compromise quality. Strategies such as pre‐treatments and microencapsulation have shown promise in enhancing functional performance and masking undesirable sensory attributes, thereby supporting higher inclusion levels. This review analyzes available literature on how microalgae influence the techno‐functional properties of bakery and pasta products, both as isolated compounds and as whole biomass. It highlights the importance of considering microalgae not just as nutrient‐rich ingredients but also as functional agents capable of influencing food structure and quality. Recognizing and optimizing their dual role is essential for broadening their application in cereal‐based food systems.

Effects of recombinant lipoxygenase on wheat flour, dough and bread properties

This study is the first to assess the effects of clipping, cultivar, season, and their interactions on the protein composition of six old and ancient wheat cultivars (n = 6). For this, nitrogen content, the proportion of wheat protein fractions, and the molecular weight distribution of the extractable and unextractable glutenin polymers were investigated as a function of cultivar and clipping in two consecutive seasons. The relationships between genotypic variation in grain nitrogen and protein fraction content under clipping and non-clipping conditions were also assessed. Clipping delayed and shortened the grain filling period of all of the cultivars. The protein composition of some cultivars behaved differently to clipping due to differences in the environmental conditions of S1 (exceptional dry season) and S2 (rainy season). In S1, clipping decreased the ratio of gliadins over glutenins (GLI/GLU) (&lt;1) of Cappelli and Giovanni Paolo, while in S2, clipping improved the GLI/GLU of Giovanni Paolo, Monlis, and Norberto. The unextractable polymeric proteins were not affected by clipping. Khorasan was shown to be indifferent to clipping in S1 and S2. These results suggest that it is possible to have ancient/old wheats suitable for a dual-purpose system, in different climatic conditions, while maintaining good grain quality traits. The increased market demand for ancient and old wheats presents an economic opportunity for farmers who adopt the dual-purpose technique to cultivate these resilient crops again and increase their profit margins and revenues.

The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

The research literature studies the effect of different types of radiation on the viability and safety of grain crops. At the same time, there has been found a selective approach to the problem of using radiation and other abiotic factors, based on the goals in plant growing or in the food industry, which determined the complexity of the current work in estimating the effect of low doses of γ-radiation on the technological properties of grain, flour and bread, taking into account different doses of γ-radiation, controlled germination, whole grain milling. The primary object of the study was the grain of spring common wheat variety ‘Iren’. The wheat grains were irradiated at the “Era” RCOHS” using the RTU-3000 unit. Germination was carried out under controlled conditions. There has been estimated the effect of increasing the radiation dose to 20 Gy on enhancing the kinetics of grain germination and increasing the hardiness of the grain. There has been found that sprouted wheat grain bioactivated by radiation, which has improved nutritional value, can be used as a raw material for flour production and in bread baking. The obtained flour is of low moisture 9.1–9.2 %, which provides its better storage. There have been characterized regularities of uniform porosity, dense and elastic crumb of bread in whole-ground wheat bread samples baked from grain treated with low doses of radiation due to the greater amount of gluten (36.0–36.3 %) and its good quality, elastic properties of the dough. There has been found that in bread samples made from sprouted grain, due to the high quality of gluten (75–80 units of IDK) with lower porosity values compared to bread made from non-sprouted grain, the organoleptic properties of the bread fully comply with the established requirements for whole wheat bread. The results of the current study have shown the feasibility of using low doses of radiation, germination, and the use of whole-ground flour to form the consumer value of wheat bread.

Rheological properties of wheat flour dough and pan bread with wheat bran

Evaluation of carbohydrate properties and end-use quality of hexaploid triticale and its relationship to solvent retention capacity

Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties

Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

This study evaluates the impact of controlled germination on the technological properties of soft wheat grain (Tәuelsizdik variety) to determine its suitability for flour production. Grain was germinated for 24, 48, and 72 hours and incorporated into commercial flour at varying ratios (5%, 10%, and 15%) with gluten contents of 26%, 28%, and 30%. Technological properties including flour strength (W), water absorption capacity (WAC), and falling number (FN) were assessed using standard analytical methods and optimized through a Box-Behnken design with response surface modeling. Results revealed that increasing germination time significantly reduced gluten content, FN, and dough rheological parameters such as tenacity and elasticity, while increasing extensibility. Optimal technological performance was achieved with 29.8% gluten content, 24 hours of germination, and 8.2% germinated grain, yielding strong flour characteristics: W = 307.6 × 10 ⁻ ⁴ J, WAC = 54.9%, and FN = 180.4 s. The study highlights that, under optimal conditions, germinated soft wheat grain can be effectively utilized in flour production without compromising quality, offering a valuable strategy for processing sprouted grain resulting from unfavorable harvest conditions.