Breadmaking Process Research Articles

The role of wheat flour minor components in predicting water absorption

Water absorption in wheat flour is a crucial parameter for optimizing bread-making processes. The determinants of wheat flour water absorption were investigated through the analysis of 28 compositional and technological properties of 150 wheats grown in France. A multiple linear regression approach was used to predict the water absorption, selecting the best model through successive examination of Bayesian Information Criterion, Variance Inflation Factor and minimizing the total number of variables.A model with protein content, soluble starch, damaged starch and specific viscosity from water extractable arabinoxylans was identified as the best trade-off between the number of variables and the predictive performances among all possible models. Soluble Starch, varying between 1.11 and 6.21 g/100 g flour a new criterion measured alongside water-extractable arabinoxylans content, varying between 0.26 and 0.86 g/100 g flour, shows significant potential to predict water absorption compared to damaged starch.

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU4, FU6, FU8, FU10, and FU12) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits.

Analysis of Fluorescent Carbon Nanodot Formation during Pretzel Production.

Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can be formed during their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated and identified in bakery products. This study delved into the formation of CNDs in pretzel production using a fractional factorial experimental design. The research revealed that the baking temperature had the most significant impact on the concentration of CNDs, followed by the concentration of NaOH in the immersion solution, and then the baking time. This study highlights the unique role of the NaOH immersion step, which is not typically present in bread-making processes, in facilitating the formation of CNDs. This discovery highlights the strong correlation between the formation of CNDs and the heat treatment process. Monitoring and controlling these factors is crucial for regulating the concentration of CNDs in pretzel production and understanding nanoparticle formation in processed foods for food safety.

Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread.

The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread. Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar to probiotics without the risks associated with live bacteria. This research evaluates the regulatory aspects and safety of LAB in sourdough bread production, highlighting their historical and significant use in Europe before 1997. The study includes microbial quantification and Next-Generation Sequencing (NGS) to identify LAB in traditional sourdough, comparing them with historical and current EFSA Qualified Presumption of Safety (QPS) lists. Findings show that the LAB present in sourdough have been extensively and safely used in bread making, supporting their classification as non-novel foods under EU regulations. The stability and consistency of LAB metabolites in sourdough bread are also confirmed, ensuring quality and safety in each batch. The study concludes that LAB in sourdough, when inactivated through bread-making processes, are not considered novel foods, aligning with historical, scientific, and regulatory evidence.

Synergistic effect of protein foams and polysaccharide on the invisible hemostasis of acellular dermal matrix sponges

Efficient management of hemorrhage is vital for preventing hemorrhagic shock and safeguarding wounds against infection. Inspired by the traditional Chinese steamed bread-making process, which involves kneading, foaming, and steaming, we devised a hemostatic sponge by amalgamating an acellular dermal matrix gel, hydroxyethyl starch, and rice hydrolyzed protein. The integration of hydroxyethyl starch bolstered the sponge's mechanical and hemostatic attributes, while the inclusion of rice hydrolyzed protein, acting as a natural foaming agent, enhanced its porosity This augmentation facilitated rapid blood absorption, accelerated clot formation, and stimulated the clotting cascade. Experimental findings underscore the exceptional biocompatibility and physicochemical characteristics of the hemostatic sponge, positioning it on par with commercially available collagen hemostatic sponges for hemorrhage control. Mechanistically, the sponge fosters aggregation and activation of red blood cells and platelets, expediting coagulation kinetics both in vivo and in vitro. Notably, this hemostatic sponge activates the clotting cascade sans crosslinking agents, offering a premium yet cost-effective biomaterial with promising clinical applicability.

Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process

Ferulic acid (FA), a phytochemical concentrated in wheat bran, influences structural characteristics of arabinoxylan (AX) and rheological properties of wheat dough. This study investigates the dynamic changes in FA and diferulic acids, closely associated with AX molecular weight, during the breadmaking process. FA predominantly exists in a tightly bound state within the arabinoxylan matrix, with a substantial increase in free FA content observed during the initial fermentation phase. Furthermore, this research identified four specific wheat-derived diferulic acids: 8–5′-DFA, 5–5′-DFA, 8-O-4′-DFA, and 8–5′-DFA (benzofuran form), tracking their variations throughout breadmaking. The notable upsurge in diferulic acid levels in the early fermentation stages suggests that the cleavage of ferulic acid moieties may not be the primary factor contributing to the reduction in AX molecular weight. Future investigations into the effects of FA and diferulic acids on arabinoxylan and wheat dough properties promise to enhance understanding of the intricacies of the breadmaking process.

Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment

Pumpkin seed protein concentrate, a promising raw material with high biological value, holds potential for incorporation into bread technology. Protein structural changes occur during the bread-making process. This study aimed to investigate how pumpkin seed protein concentrate incorporated at different concentrations (5, 10, and 20%) affected the structural, mechanical properties, and conformational changes in protein substances within dough and bread made from wheat flour, utilizing near-infrared reflection spectroscopy. The gas- and shape-holding capacities of dough enriched and unenriched by pumpkin seed protein concentrate resulted similar. This aspect is important for the impact of the final product as bread on the consumers. The near-infrared reflection spectroscopy analysis revealed that the enrichment of bread with pumpkin seed protein concentrate not only introduced higher protein and unsaturated fat content in bread but also reduced the level of lignin, enhancing the digestibility of the final product. A deeper investigation into the nutraceutical and nutritional value of this enriched bread as well as of physio-chemical features investigated in the present work could be useful for the introduction of a new functional food in the market. Moreover, the enriched bread was acceptable in terms of sensory quality analysis, especially using 10% pumpkin seed protein concentrate. Therefore, to better understand the market potentiality of the enriched bread proposed in this study, future research should investigate how consumer acceptability could increase with a higher concentration of nutritional components perceived as beneficial for a lifestyle by specific consumer segments.

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

Breadmaking and protein characteristics of wheat (<i>Triticum aestivum</i> L<i>.</i>) genotypes tolerant against drought and heat in Algeria

<abstract> <p>The primary staple of the Algerian population is wheat, and due to climate change, it is necessary to look for wheat genotypes with a high yield, drought and heat tolerance, and disease resistance, in addition to high quality for bread-making and other foodstuffs. Our objective of this study was to investigate 17 genotypes of <italic>Triticum aestivum</italic> L., including 10 traditionally cultivated, 2 recently introduced, and 5 currently in development, with the goal of identifying those exhibiting high-quality attributes for breadmaking and superior technological properties, while maintaining low levels of immunoreactive gluten. We conducted analyses on chemical composition, immunoreactive gluten content, as well as the secondary structure of proteins and the conformation of starch in flours obtained from different wheat bread genotypes grown in similar watering and other conditions. Additionally, the rheological characteristics of the dough were measured using an alveograph and rheoviscosimeter. We also explored the physical properties and technological attributes relevant to the bread-making process. The major results indicated low heterogeneity among genotypes concerning immunoreactivity. The characteristics of 17 <italic>Triticum aestivum</italic> L. genotypes form four groups included: Group A: Traditional, recently, or not yet cultivated in Algeria, with the highest β-sheet, W values, and protein contents; B: Highest protein content, lowest β-sheet, and medium W and P/L values. C: Four of the traditional, recently, or not yet cultivated genotypes with the highest bread specific volume, low protein, and W and P/L values. Group D: Traditional genotypes, with the lowest specific volume of bread and a low protein content. Some of the traditional cultivated wheat genotypes in Algeria could be changed, although almost all the drought and disease resistant genotypes could be used for bread-making, which was excellent news because of global warming.</p> </abstract>

Mechanism of action of three different glycogen branching enzymes and their effect on bread quality

Bread staling adversely affects the quality of bread, but starch modification by enzymes can counteract this phenomenon. Glycogen branching enzymes (GBEs) used in this study were isolated from Deinococcus geothermalis (DgGBE), Escherichia coli (EcGBE), and Vibrio vulnificus (VvGBE). These enzymes were characterized and applied for starch dough modification to determine their role in improving bread quality. First, the branching patterns, activity on amylose and amylopectin, and thermostability of the GBEs were determined and compared. EcGBE and DgGBE exhibited better thermostable characteristics than VvGBE, and all GBEs exhibited preferential catalysis of amylopectin over amylose but different degrees. VvGBE and DgGBE produced a large number of short branches. Three GBEs degraded the starch granules and generated soluble polysaccharides. Moreover, the maltose was increased in the starch slurry but most significantly in the DgGBE treatment. Degradation of the starch granules by GBEs enhanced the maltose generation of internal amylases. When used in the bread-making process, DgGBE and VvGBE increased the dough and bread volume by 9 % and 17 %, respectively. The crumb firmness and retrogradation of the bread were decreased and delayed significantly more in the DgGBE bread. Consequently, this study can contribute to understanding the detailed roles of GBEs in the baking process.

Breadmaking-Inspired Antioxidant Porous Yeast Microcarriers for Stem Cell Delivery in Diabetic Wound Treatment.

Stem cell-based therapies have exhibited significant promise in the treatment of diabetic ulcers (DU). Nevertheless, enhancing the survival rate and functionality of transplanted stem cells poses a substantial challenge. In this study, inspired by the breadmaking process, yeast microcarriers (YMC) are devised as vehicles for stem cells to address these challenges. The fabrication of YMC involves the amalgamation of microfluidic emulsification with yeast-mediated fermentation, yielding microcarriers with outstanding biocompatibility, high porosity, and antioxidant activity. Adipose-derived stem cells (ADSCs) seeded onto YMC display remarkable cell viability and retain their cellular functions effectively. Additionally, YMC boast a rich glutathione content and exhibit remarkable ROS scavenging ability, thus shielding the ADSCs from oxidative stress. In vivo experiments further substantiate that ADSC@YMC implementation significantly lowered ROS levels in diabetic wounds, resulting in enhanced stem cell retention and improved angiogenesis, collagen deposition, and tissue regeneration. These results highlight the potential of ADSC@YMC as a promising platform for delivering stem cell in the treatment of diabetic wounds.

Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments.

Bread is the oldest and most essential food consumed by humans, with its consumption exceeding nutritional needs and becoming part of cultural habits. Fermentation is an important step in the bread-making process, giving it its rheological, organoleptic, aromatic, and nutritional properties. Lactic acid bacteria and yeasts are both responsible for the fermentation step and part of the natural flour microbiota. In this study, we aimed to characterize LAB in three types of flour, namely, wheat, oat, and rice flour, using conventional phenotypic and biochemical assays and to carry out molecular-biology-based characterization via studying the rrn Operon using RFLP of the ITS region and via PCR using species-specific primers. Additionally, the effect of LAB diversity among the three types of flour and their influence on dough characteristics were assessed. Also, we evaluated the antagonistic effects of LAB on two bacterial (E. coli and S. aureus) and two fungal (Botrytis and Fusarium) pathogens. This study showed that LAB are not the predominant species in rice flour, while they were predominant in wheat and oat flour. Additionally, Lactobacillus sanfranciscencis was found to be the predominant species in wheat flour, while its presence in oat flour was minor. Finally, through their production of soluble substances, LAB exerted antagonistic effects on the four types of pathogenic microorganisms.

The ILCIDAF project for the development of an Italian Life Cycle Inventory Database of agri-food products: the bread production phase

The Project of Significant National Interest (PRIN, 2017) entitled: "Italian Life Cycle Inventory Database of Agri-Food Products" (ILCIDAF), financed by the Ministry of University and Research, aims to promote the sustainability of the agri-food sector through the development of a database on a national and regional scale for some food chains that are significant for the Italian economy The objective is to create datasets for the Italian agri-food sector which current existing databases do not provide. Specifically, datasets that are geographically, temporally and technologically representative of the Italian national territory were developed. The selected supply chains are: bread and pasta, wine, olive oil and citrus fruits respectively studied by four scientific units: the Universities of Bari, Chieti-Pescara, Messina and Reggio Calabria respectively. The database is constructed considering the entire supply chain of the indicated foodstuffs. The University of Bari, to which the authors of this work belong to, has previously provided contributions on the agricultural phase of wheat, the milling phase and the pasta-making phase. In this work, on the other hand, the phases of the bread-making process of durum and soft wheat bread are described. The aim of this study is to construct datasets relating to the transformation phase of the indicated end products. In particular, 5 datasets were constructed: two relating to bread made from soft wheat flour, 2 with durum wheat semolina and 1 with wholemeal durum wheat semolina. The data was acquired through information provided by the companies in the sector (field data) through the completion of appropriately drafted questionnaires and company reports. In addition, the same analysed and processed were compared with data available in scientific literature.

Sosialisasi Pengolahan Limbah Roti Menjadi Pakan Ternak Pada UMKM Roti

The waste generated from the bread-making process has not been utilized optimally. The waste generated from SMEs making bread is only disposed of into the environment. Therefore, to make use of waste to reduce the amount of waste that is disposed of or to provide added value that can be used as a by-product. The method of processing leftover bread from leftover expired bread that is not utilized is fermented into animal feed that can be given to livestock. The target of this dedication is Bread MSME employees in Sumba Opu District, Gowa Regency. There are 3 stages in the implementation of community service operations, namely preparation, implementation, and evaluation. Preparation is carried out by providing raw materials for processing leftover bread left over from soaking bread, mixing with EM4 and granulated sugar, adding bran and meat concentrate, and fermenting. Implementation was carried out by providing opportunities for several participants to ask questions and review the presentations that had been made. The assessment was carried out by filling out a questionnaire given to participants.

The entrainment and evolution of gas bubbles in bread dough—A review

AbstractBackground and ObjectiveFor control of bread quality to achieve high loaf volume and uniform crumb structure, gas bubble dynamics in dough needs to be better understood throughout different breadmaking processes. The objective of this review was to establish a solid theoretical basis on how flour type, water and salt content, and mixing conditions affected the incorporation, evolution, and stabilization of gas bubbles in a dough.FindingsBubble dynamics including entrainment, disentrainment, break‐up, disproportionation, growth, and coalescence were outlined and their effects on the gas phase of the dough were assessed. The application, advantages, and disadvantages of microscopy, magnetic resonance imaging (MRI) and X‐ray microtomography techniques for qualitatively or quantitatively characterizing the void fraction and bubble size distribution (BSD) in the dough at various stages of the breadmaking process have been discussed.ConclusionsSince the BSD evolution in bread dough is associated with the quality of the resultant products, to devise strategies for improving the product quality, dough formulation, and mixing conditions need to be considered.Significance and NoveltyDue to the obvious challenges of monitoring the fast evolution of BSD in yeasted dough, future research needs to focus on the effects of yeast activity on dough's BSD.

Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads

AbstractRye is an important raw material of bread due to tradition and its favourable nutritional and technological qualities. Despite the beneficial fibre composition, a special group of short-chain carbohydrates, the so called FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) may cause problems for patients with irritable bowel syndrome. The aim of our work was to investigate the non-starch carbohydrate (dietary fibre compounds, short-chain carbohydrates) composition of rye varieties, and of their novel milling fractions obtained from industrial milling trials and test loaves made from them. Regarding fibre and short chain carbohydrate composition, rye varieties did not show significant differences. In new subfractions, fibre and FODMAP composition were described, among profiles most of them differ from commonly used flours, independently from variety. The yeast fermentation and baking caused a decrease in water-extractable arabinoxylan content, at the same time increased the substitution pattern of water-extractable arabinoxylans. Furthermore, breadmaking process decreased the fructan content, and therefore increased the fructose level, thus modifying the short-chain carbohydrate composition. Based on our knowledge, this research is among the first ones investigating the fibre and short-chain composition of rye from the seeds to the consumable final products.

Parboiling effect on the rheological characteristics of Sahel 108, 328 and 329 rice varieties grown in Senegal River Valley

In order to help State to ensure food security of the populations, technologies for substituting wheat flour with flour from local food resources such as rice are used in bread making. The aim of this study was to determine the rheological behavior of pastes obtained by incorporating parboiled and non-parboiled rice flour in the bread-making process. The results obtained revealed that parboiling improves the tenacity of the mixed wheat (85%) and rice (15%) paste. Indeed, the parboiled Sahel 328 and Sahel 329 rice varieties would give a tougher mixed paste (P/L = 1.24±0.030; 1.28±0.020 respectively) and closer to that of 100% wheat (P/L= 1.13±0.050). The incorporation of parboiled Sahel 329 rice flour resulted in a paste with a swelling index closest to that of the control (WS). The results also indicated that all the parboiled rice studied composite flours had satisfactory baking strength. Of all studied varieties, Sahel 329 when parboiled, gave the closest rheological properties to the control (100% wheat). In addition, we can consider from this study, the alternative use of rice in bread-making supports the idea that rice would be a better vehicle than the soft wheat flour used for iron and folic acid fortification in Senegal.

Effects of cereal grain cell wall composition and structure on starch digestion.

Wheat is an important food crop, and its characteristics vary depending on the region of cultivation; different environments have varying effects on the composition of the grains. We previously reported the effects of environmental factors on wheat grain cell wall composition and structure. The variations in the structure of aleurone cell walls between different wheat samples were examined to determine the effects of aleurone cell walls on grain starch digestion properties. Ten different varieties of wheat grains with different aleurone cell wall structure and composition constituted a simple research system used to investigate their effect on the starch digestion of bread. The aleurone cell wall thickness ranged from 3.05 μm to 4.67 μm, and the arabinose to xylose ratio of water-extractable arabinoxylan was in the range 0.79-0.97. With the increase in arabinoxylans content or cell wall thickness, the total digestibility of starch within the bread decreased; this phenomenon may be related to the changes in the interaction between polysaccharides and starch granules in this process. The results of the present study showed that the wheat cell wall structure has a great impact on starch hydrolysis, indicating that the change in the digestibility of starch in flour and bread may be a result of changes in the cell wall structure leading to different combinations, thus affecting digestibility. The present study showed that the cell wall combines the starch granules during the bread-making process; thus, the diffusion of enzymes through the cell wall was hindered. © 2023 Society of Chemical Industry.

A quick FT-IR method for estimation of α-amylase resistant starch from banana flour and the breadmaking process

A quick FT-IR method for estimation of α-amylase resistant starch from banana flour and the breadmaking process

Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

To benefit the consumers with a variety of health benefits, the incorporation of wheat bran into the bread formula has been widely conducted. This leads to changes in the rheological properties of dough that is associated with the overall quality of bakery products. This review has demonstrated the utility of a wide range of measurements at large and small deformations for determining dough rheological properties. Particularly, the rheological models have been proven with a good application in characterizing the viscoelastic behavior of whole wheat dough during breadmaking. The objective of this review was to build up a solid theorical foundation on how the rheological properties and baking performance of doughs are modified by manipulating the ingredient ( i.e. , the composition of gluten proteins from refined wheat flour, the properties of dietary fibre, the flour particle size, and the addition of hydrocolloids and enzymes) and processing ( i.e. , the time, temperature, speed and work input of mixing, the time, speed and geometry type of kneading, and the resting time) conditions throughout breadmaking processes. We also aimed to demonstrate the interactions of gluten proteins, dietary fibre and water molecules that play critical roles in affecting the dough rheology and the resultant bread quality. This will bring us a future research focus on how the gluten protein-dietary fibre-water interactions respond to the effects of dough formulation and processing parameters. • Whole wheat dough rheology was determined at large and small deformations. • Rheological models have a good application in describing dough rheology. • Ingredients and processing affect dough rheology and baking performance. • Gluten protein-dietary fibre-water interactions were affected by dough formulation.