Baked Products Research Articles

Обогащение продуктов питания наноструктурированными препаратами йода

The paper presents the properties of nanostructured iodine preparations using the example of potassium iodide and microalgae — spirulina and their application for the production of functional food products for preventive purposes, for instance kefir, fermented baked milk, marmalade, ice cream and bakery products. The sizes of nanostructured preparations were determined by the NTA method. As it turned out, the size of nanoparticles is 42–460 nm, which makes it possible to use these products for the functional purpose. English version of the article is available on pp. 720-733 at URL: https://panor.ru/articles/enrichment-of-food-products-with-nanostructured-iodine-specimen/70300.html

Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns

Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour.
 Keywords: Jackfruit seed; Nutritional composition; Sensory profile; Composite buns

Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review.

Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat. The review further demonstrates promising approaches, which might be from interest in order to achieve higher wheat-sorghum bakery end product qualities.

Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp

The allergenic potency of the cricket Acheta domesticus, a promising edible insect, has never been assessed. This work aims to study the immunoreactivity of Acheta domesticus, and its cross-reactivity with the shrimp Litopenaeus vannamei, assessing the effect of cooking and gastrointestinal digestion on their allergenic properties. Different cricket proteins were detected by immunoblotting with shrimp-allergic patients' sera. Tropomyosin was identified as the most relevant IgE-binding protein, and its cross-reactivity with shrimp tropomyosin was demonstrated by ELISA. While shrimp tropomyosin showed scarce stability to gastric digestion, cricket tropomyosin withstood the whole digestion process. The sarcoplasmic calcium-binding protein, specifically detected in shrimp, showed exceptional stability to gastrointestinal digestion. IgE-binding proteins in a model of enriched baked products were partially protected from proteolysis. In conclusion, the ingestion of A. domesticus proteins poses serious concerns to the Crustacean-allergic population. The high stability of tropomyosin may represent a risk of primary sensitization and clinical cross-reactivity.

Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products

Bread wheat flour presents specific nutrient deficiencies, such as some essential amino acids and this drawback could be tackled by adding ingredients that contain them in high amounts. Therefore, this study aims at developing new types of flours as well as at analysing enriched flours and baked derived products, which combine the compositional and sensory characteristics of wheat bread with some peculiar nutritional properties of black soldier fly prepupae (Hermetia illucens). These composite flours were obtained by mixing “Italian type 1” semi-whole wheat flour (W = 300) with flour obtained from prepupae of black soldier fly (20 g and 40 g/1 kg composite flour). Chemical, physical, and rheological analyses were carried out for each of the flour mixtures. Moisture, ash, gluten, total protein content, falling number, strength, tenacity, extensibility, amino acid profile of doughs and breads were analysed as well. An increase in the content of essential amino acids in doughs and baked products was obtained and also led to an improvement in bread texture.

Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement.

The impact of Eucheuma on water loss and status in sponge cakes was measured and analyzed in this study. Eucheuma was used to replace 0%, 10%, and 20% of wheat flour to make sponge cakes, coded as the control, EP10, and EP20, respectively. The initial water content of batters showed no significant differences (around 57.0%, dry basis), whereas the final EP10 and EP20 products had higher water content. Three stages were found during baking in control sample and these three stages were fitted by linear, linear, and exponential models with root mean squared error (RMSE) of 0.016, 0.018, and 0.133, respectively. Eucheuma addition decreased the water loss rate and changed the water loss stages, which were fitted by linear, linear, and linear models in EP20 sample (RMSE = 0.027, 0.047, and 0.108, respectively). The crust formation and crumb structure analysis showed that the formation of cracks and the disappearance of pore structures hindered the water evaporation. The low-field proton nuclear magnetic resonance and magnetic resonance imaging results showed that the water status in the final EP20 products was not as tightly as that in the control samples. A proposed schematic diagram was developed based on the qualitative analysis of the transfer mechanisms to explain the total effect of Eucheuma on the water loss rate and status. These results aid our understanding of the water loss process of sponge cakes and promote the potential application of Eucheuma in bakery products. PRACTICAL APPLICATION: Eucheuma as a flour replacement can improve the contents of dietary fiber and minerals like potassium of sponge cake. The impact of Eucheuma on water loss and status in sponge cake was measured and analyzed in this study. The results can promote the potential application of Eucheuma in bakery products and predict the quality attributes of baking products.

Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products.

Wheat grains are exposed to several plagues after harvesting and during storage. These plagues include bacteria, fungi, and insects with detrimental outcomes to their quality and heavy losses to the farmers. Fungi are of special interest because of their ability to produce mycotoxins with health concerns. Once grains are harvested, synthetic fungicides, which are sprayed before long-term storage, normally control fungi; however, these synthetic products represent a health concern because of their toxicities. Previously, we reported the antifungal activity of the essential oils extracted from Porophyllum linaria, Agastache mexicana, and Buddleja perfoliata against fungal strains isolated from stored wheat. In this study, we sprayed wheat grains with the same essential oils to measure their persistence interval and to prepare baked products to assess potential changes in their physical properties. The persistence interval of the essential oils in grains indicated that it takes between 63 and 134 days to eliminate 90% of the original compounds. This extended time of the compounds in the grains together with a lack of physical properties modifications of the flour and baked products (post-treatment) suggest that the presence of oils in the grains is potentially safe to use. The solid data denote the technological feasibility of the treatment and the possible management of residues through adequate safety intervals.

Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article

In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So ,gelatinization ,pasting properties , in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.

Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article

In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So ,gelatinization ,pasting properties , in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners.

The baking process demands a high amount of energy, but only one-third of the total energy supply to the baking oven is actually used for baking, while the rest is dissipated to the environment. This implies that the energy input to the baking process can be significantly reduced, e.g., by enabling a more efficient heat transfer to the product, compared to commercially available ovens. Application of highly radiative, gas-fired heat sources, with a wide power modulation range, such as porous volumetric ceramic burners (VCB), can lead to a reduction in both the baking time and the energy input to a baking oven. In order to optimize energy input to a wide variety of baking products, the role of individual mechanisms in heat transfer between a heat source and a baking product needs to be determined. In the scope of this work, the analysis of the heat transfer within a baking oven model, heated by porous VCBs, was conducted. Contribution of heat transfer mechanisms (heat conduction, convection, thermal radiation) to the total heat transfer was determined by the difference method, where two aluminum cubes of different surface characteristics were used as target objects. Further, the influence of water, commonly added to the baking chamber in form of steam or aerosol, on the heat transfer characteristics within the oven was investigated. Without water addition, the heat transfer between the porous VCBs and the test object occurred mainly through thermal radiation (~45%), followed by heat conduction and convection (~27.5% each). Compared to the reference, commercially available electrical deck baking oven, the share of thermal radiation in the model oven was increased (+ 10%), whereas the share of heat conduction was reduced (−20%). With water addition, the heat transfer to the test object through heat conduction, convection, and thermal radiation declined, as an additional heat transfer through condensation took place. Results of this research provide necessary understanding of the heat transfer mechanisms within the novel baking oven, heated by porous VCBs. They are the base for optimization of the heat transfer from the VCBs to different baking goods, through changing the VCB's operating parameters.

Provitamin A Carotenoids in Baked Foods From Orange-Fleshed Sweet Potato Flour Are Substantially Bioaccessible and Contribute to Vitamin A Requirements

Vitamin A deficiency (VAD) remains a public health problem in developing countries. Consumption of orange-fleshed sweet potato (OFSP) varieties has been proven to be a valuable strategy for VAD alleviation. In this work, OFSP flour was incorporated into wheat flour at 15, 25, 35, and 50% (w/w) and used to prepare baked products. The bioaccessibility of provitamin A carotenoids of OFSP baking products was performed according to an in vitro digestion model. The contribution of OFSP-wheat composite baking products to vitamin A requirements was evaluated. Relatively high amounts (98.70±2.17-144.42±1.31 μg/g DM) of total carotenoids in OFSP flours was reported in Kakamega-7-Irene, Kabode, and Covington cultivars. The recovery of provitamin A carotenoid in baking products containing 15, 25, 35, and 50% OFSP flour was 1031.04±6.36-3364.21±10.22 μg/100 g for cupcakes and 1009.19±10.38-4640.72±13.43 μg/100 g for cookies, respectively. The in vitro bioaccessibility of provitamin A carotenoids of OFSP composite cupcake ranged from 12.53 to 27.21% while that of OFSP composite cookies was significantly different (p ˂ 0.05) and ranged from 15.99 to 27.84%. The results also showed that cupcake and cookies containing 35% and 50% OFSP flours could be used to fight vitamin A deficiency in Côte d’Ivoire as they were found to meet 50 and more than 100% (161% for 100 g portion) of the recommended dietary allowance (RDA) of vitamin A for children aged 3-10 years. Finally, our results may support adoption of OFSP varieties in order to decrease the risk of vitamin A deficiency in Côte d’Ivoire.

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment.

Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

Effect of xylo-oligosaccharides (XOS) addition on technological and sensory attributes of cookies.

Xylo‐oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Texture profile, geometry, and baking loss of cookies showed little changes due to XOS addition indicating that XOS are easy to incorporate into baking products. Based on sensory evaluation by expert panel, it was observed that XOS increased the “baked character” of the cookies as indicated by the increased caramel flavor, darker color, and crispier texture. XOS addition also increased the sweet taste and global taste intensity of cookies suggesting that in bakery products XOS evolve a flavor enhancer role. XOS proved to be a promising new alternative to increase dietary fiber content of cereal‐based cookies.

Vitamins, Functional and Sensory Attributes of Biscuit Produced from Wheat-Cocoyam Composite Flour

The vitamins, functional and sensory attributes of wheat-cocoyam composite flour and its biscuit baking potential were studied using standard analytical methods. Cocoyam flour were produced and used to substitute wheat flour at different substitutional levels viz 90:10%, 80:20%, 70:30%, 60:40%, 50:50% with 100% wheat flour as control. The resultant biscuit produced showed that vitamin C ranged from 17.17-78.92mg/100g, vitamin B2 ranged from 8.02-35.96mg/100g, vitamin B5 varied from 0.08 to 0.05mg/100g, vitamin B6 ranged from 1.0- 6.20mg/100g while vitamin B9 ranged from 0.27-1.27mg/100g respectively. Fat soluble vitamins were present at appreciable amounts in the sample, revealing 0.45, 0.53, 0.68, 1.60, 2.28 and 5.67mg/100g for control,10%, 20%, 30%, 40% and 50% cocoyam flour substitution. Highest values of 380, 376, 367(mg/kg) were recorded by biscuits from 60:40%, 70:30% and 50:50% wheat cocoyam composite flour in terms of sodium content. Potassium also show significant levels, ranging from 83.53-193.83mg/kg. Whereas the functional properties of composited flour and sensory attributes of biscuits were deferred significantly (p≤0.05), textural quality of biscuits showed no significant (p≥0.05) difference. Wettability was found to increase with increase in cocoyam incorporation. However, biscuit of acceptable quality comparable to that of 100% with flour can be produced from 50:50 wheat-cocoyam flour blends, hence enhancing the utilization of cocoyam and reducing overdependence on wheat flour for baking products.

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

This work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme-modified liquid egg white (LM-LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical-functional properties of meringue batter. The structure, sensory, texture profile, and rheological creep-recovery changes in meringues prepared from the LM-LEW were analyzed for 90 days storage period at ambient temperature. The meringue's batter density in the control group (0.50 ± 0.01) was decreased significantly (p < .05), while better specific gravity values were obtained in 0.03% (0.32 ± 0.01) without any significant negative effect on the textural and sensorial characteristics (p > .05). The use of the LM-LEW significantly decreased the water activity of control, 0.01, 0.02, 0.03% of lipase with 0.44 ± 0.01; 0.43 ± 0.01; 0.43 ± 0.01, and 0.42 ± 0.01, respectively, at Day 90. The lowest mean sensory score value obtained in the control group. This study highlights the improvement of meringue prepared with LM-LEW and development on functionality. Practical applications The functionality of baking products such as meringue is a critical quality contribution. The presented study highlights, in particular, the lipase enzyme-modified egg whites can be used in meringue preparation. This study showed that lipase enzyme maintained the functional and structural properties of meringue cookie due to improvement in the quality of batters and total yield especially in the baked products. The improvement in meringue's functionality and shelf-life stability was achieved during extended storage at ambient temperature.

Textural, physical and retrogradation properties of muffin prepared with kamut (Triticum turanicum Jakubz)

The effects of kamut flour substitution levels (0%, 25%, 50%, 75%, 100%) on muffin properties were investigated. As kamut flour level increased muffins showed lower height and volume and the L value decreased. The crumb hardness increased with increasing kamut level, and the control showed the lowest value in elasticity, chewiness, and brittleness. The increment of kamut flour level resulted the total flavonoid and polyphenol contents, reducing power, and ABTS and DPPH radical scavenging activities. During storage, the avrami exponent decreased between the control to the sample added with 75% kamut. The crumb air cell number decreased, but the area increased with kamut flour level increment. In sensory evaluation, the samples with kamut level 25% and 50% were acceptable. Therefore, muffins with an appropriate level of kamut flour improve the nutritional profile, and quality of baking products.

Characterizing Ingredients in Baked Products Sold in the U.S.

Abstract Objectives To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. Methods We identified top-selling baked products using 2016 Information Resources Inc. market share data, and obtained ingredient lists for the top-selling products from the publicly available USDA Global Branded Food Products Database and manufacturer's websites. Individual ingredients were then parsed using a custom program in R, a statistical computing language. We performed several pre-processing steps before parsing, as ingredient lists were inconsistent and varied. For example, the additive Azodicarbonamide is listed in 9 different ways including spelling errors. We then reviewed the parsed ingredients reported more than once, to identify terms which were equivalent, such as synonyms, spelling and usage variants, common names, possible errors etc., and assigned a preferred descriptor and its technical use (eg. emulsifiers, leavening agents, sweeteners etc.). Results For the 4 baked product food categories, there are over 40,000 products available, of which ingredient lists were obtained for ∼79% of the total volume sold. These baked products use ∼6000 uniquely described ingredients (as listed on the labels). Preliminary results from grouping based on technical use shows, for example, ∼60 kinds of sweeteners were used; top nutritive sweeteners: sucrose, dextrose, high fructose corn syrup; top non-nutritive sweeteners: sucralose, stevia extract, Reb-A. Conclusions The ingredient dataset for baked products provides insight into ingredients used in commercially packaged baked products. This information can also be used to prioritize ingredients for which food composition data are needed and help in the development of computer programs and Artificial Intelligence tools. Funding Sources None.

The Contents of Organic Acids of Natural Vegetable and Fruit Fermentation Broth

Abstract Objectives The natural fermentation broth of vegetables and fruits is produced by anaerobic fermentation of vegetables and fruits, so as to form a fermentation beverage with complex components. Some components in the fermentation broth can promote digestion and absorption, alleviate constipation and beautify the face. Fruit and vegetable fermentation can be added into baking products to make natural yeast bread with good flavor and long shelf life. The fermentation broth has broad market application prospects. The contents of organic acids may play an important role in the flavor and nutrition of the natural fermentation broth of vegetables and fruits, which are still under researching. Methods HPLC (High Performance Liquid Chromatography) was used to detect the contents of several kinds of organic acids, such as acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid. Results The contents of acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid in compound natural fermentation broth (grapefruit + apple + lemon) was 5.650 mg/mL, 0.171 mg/mL, 0.013 mg/mL, 0.213 mg/mL, 0.763 mg/mL, 0.628 mg/mL. Conclusions The contents of organic acids were significantly different among different natural fermentation liquors of vegetables and fruits due to different raw materials, formulations and fermentation time. Funding Sources Beijing Yiqing Holding Co., Ltd.

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties.

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.