Conventional Bread Research Articles

Effects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread.

Growing public concern over the health risks of high-sugar diets has led to a consensus on the necessity of sugar reduction. This research evaluated the effects of oligosaccharides (OS), sodium carboxymethyl cellulose (CMCNa) and d-allulose as a compound improver on the quality of sugar-reduced bread, aiming to assess the feasibility of substantial sucrose reduction at the same time as maintaining desirable bread characteristics. Compared to bread with a 90% sugar reduction, the improved formulation increased specific volume by 50.14% and reduced hardness by 66.69%. It exhibited a homogeneous structure and crust color closely resembling that of full-sugar bread. Low-field NMR analysis revealed better moisture control, delaying water loss and starch retrogradation, with relative crystallinity and retrogradation enthalpy decreased by 45.31% and 59.96%, respectively. Additionally, the combination of XOS and d-allulose boosted volatile compound production, increasing the abundance of aldehydes, esters and heterocyclic compounds, enriching the flavor with fruity and baked aromas. The improvers enhanced the texture, appearance, flavor and storage stability of sugar-reduced bread, yielding qualities that are comparable to or even surpass conventional bread. These findings provide a new insight for the development of quality improvers designed for sugar-reduced bakery products. © 2024 Society of Chemical Industry.

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients

A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket′s and brand’s websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.

Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread.

A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers.

Supplementation of Aloe Vera to Formulate the Fortified Bread by Managing its Nutritional Profile

Aloe vera is the medicinal plant rich in bioactive compounds. It has a potential to cure many health related problems. The challenge for the food sector is to create novel food products with health promising properties. Objective: To fortify the bread with two different varieties of Aloe vera in different treatments in varying proportion (0, 10, 20, 30%). Methods: The raw material was analyzed and compositional results of proximate analysis of Aloe vera gel indicated the moisture content (98 ± 0.081, 98.5 ± 0.816), crude protein (0.39 ± 0.008, 0.34 ± 0.0081), crude fat (0.22 ± 0.081, 0.23 ± 0.016) crude ash (0.4 ± 0.081, 0.4 ± 0.081), crude fiber (0.59 ± 0.081, 0.31± 0.0816), and NFE (0.4 ± 0.163, 0.01 ± 0.0081) % for Aloe barbedensis miller and A. barbedensis marlothi respectively. The product was developed using different proportions of both varieties of Aloe vera. The proximate, mineral, color, texture and sensory properties of the Aloe vera fortified bread samples were evaluated. Results: Results of the proximate analysis showed that addition of 20% of marlothi variety of Aloe vera enhance the texture of bread. However, the sensory evaluation indicated that the 20% Aloe vera fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of quality attributes evaluated in this study. Conclusions: Fortification of bread with Aloe vera gel increased the fiber content and macronutrient of conventional bread. In addition, the Aloe vera fortified bread was rich in minerals and also acceptable to consumers at 20% fortification level.

Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread

The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) Previously, egg white has replicated gluten-like networks, and sourdough addition improved structural and storage qualities in gluten-free breads. In this study, mild acidity from sourdough promoted gluten-like network formation in egg white-added breads, evidenced by significantly thicker cell walls versus control (p < 0.05), with the greatest improvement in samples with 45 % egg white and 55 % sourdough. Specific volume and textural parameters of breads with 45–85 % egg white were significantly improved versus control (p < 0.05). Principal Component Analysis showed positive multivariate correlations between egg white content and improved chewiness, area of cells and density. Positive correlations were identified between sourdough content and favourable acetic acid, phenylethyl alcohol and 6-methyl-5-heptan-2-one, and samples with egg white-to-sourdough ratios 45:55 contained positive flavour attributes throughout storage, with the greatest concentrations of acetic acid and phenylethyl alcohol by day six. This research demonstrated that the combination of egg white and sourdough in similar proportions promotes the formation of gluten-like networks, producing gluten-free breads with similar structural and sensory attributes to conventional breads, which are retained over storage.

Seaweed extract as an effective dough conditioner in bread manufacturing

Sugar kelp (Saccharina latissima) contains many functional components that can influence the dough and bread matrix. This study aimed to explore the efficacy of a liquid extract obtained from sugar kelp as a dough conditioner. The study employs a central composite design to investigate the interactions among three factors: an untreated extract, a heat-treated extract (targeting heat-sensitive components), and the presence of NaCl (natively abundant in kelp and potentially masking other functional components). The objective is to uncover the influences of the potential functional components and determine whether the liquid extract can function as a dough conditioner. The response surface methodology was used to analyze the impact on several volume and texture measurements and determine an optimal formula. A mixture of the heat-treated extract and untreated extract at different concentrations significantly enhanced loaf height and resilience while firmness decreased, compared to the conventional bread. The results show that a liquid extract obtained from sugar kelp can function as an effective dough conditioner in wheat bread.

Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder

Bread is one of the most popular breakfast and snacks item among all over the world population but mostly cereal-based which could be enriched with natural prebiotics and micronutrients using different plant materials. Prebiotics can contribute to healthy guts and better life. Therefore, an attempt has been made to formulate nutritionally improve wheat bread with Whole Green Banana Flour (WGBF), Moringa Leaves Powder (MLP), and Soya Powder (SP) at varying proportions (0–20 %). It has been developed six different breads (S1, S2, S3, S4, S5 and S6) with different combinations of the mentioned ingredients where S1 serves as control, contained only wheat flour. All the six bread formulations were evaluated concerning their biochemical and sensory characteristics along with the proximate analysis of green banana. Protein content was determined using Kjeldahl method, fiber and fat content by AOAC method, vitamin C by titration method and total antioxidant capacity was determined by DPPH method. Although bread with WGBF contains less protein, there is more moisture, ash, and fiber content in contrast to usual bread. To increase the protein ration, MLP and SP were mixed with WGBF and wheat flour. The proximate analysis showed that MLP and SP addition significantly (P<0.05) increased the protein ash, fiber and fat content of bread samples, while the carbohydrate contents of bread decreases compare to control bread (S1). Total antioxidant activity also increased with addition of these natural ingredients. Results of the sensory evaluation indicated that the 10% WGBF, 5% MLP and 10% SP induced bread (S5) was more accepted. In conclusion, addition of bread with WGBF, MLP and SP increased the protein, fiber and antioxidant capacity of conventional bread.

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.

An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage

Perennial grains are being developed to improve the environmental sustainability of grain production systems. However, to maximise their commercial viability, a clearer understanding of their food processing properties is required. In this study, the functional properties of selected perennial wheat breeding lines grown at sites in central New South Wales, Australia, were compared to each other and an annual bread wheat cultivar. Lines were assessed for grain yield parameters, rheological properties (wholemeal and refined flour), starch properties, milling yield and refined flour baking quality. Perennial wheats were found to differ from expected behaviours attributed to annual wheat, offering novel combinations of grain characteristics. Despite softer grain and rheological tests indicating only moderate gluten strength, several lines exhibited better baking performance than the conventional bread wheat control. Furthermore, flour water absorption was found to decrease with increasing grain hardness, the opposite of that normally observed for annual wheat. The results demonstrated that with appropriate breeding and selection, perennial wheat offers good potential for baking.

Comparison of elimination diets: Minerals in gluten-free, dairy-free, egg-free and low-protein breads

‘Free-from’ has been an important nutritional trend in the past years. Simultaneously, mineral deficiencies are often noticed in people following popular elimination diets such as gluten-free or dairy-free. Also little is known about micronutrients in egg-free or low-protein /phenylketonuria (PKU) products. Therefore, calcium, iron, magnesium, sodium and potassium were determined in numerous gluten-free, dairy-free, egg-free, low-protein (PKU) and conventional breads. The contents of minerals in 100 g of conventional bread were: 2.2 mg (Fe), 69 mg (Ca), 55 mg (Mg) and 325 mg (K), whereas in elimination breads: 1.0–1.4 mg (Fe), 32–57 mg (Ca), 8–17 mg (Mg) and 81–119 mg (K). Conventional breads also had the highest content of, nutritionally undesirable, Na (716 mg vs. 561–611 mg/100 g in elimination breads). Among elimination breads, the content of minerals in gluten-free products was comparable to dairy-free and egg-free but higher than in low-protein (PKU) products.

Water stress effects on stay green and chlorophyll fluorescence with focus on yield characteristics of diverse bread wheats.

The study provided an insight toward better understanding of stay-green mechanisms for drought tolerance improvement and identified that synthetic-derived wheats proved as a promising germplasm for improved tolerance against water stress. Stay-green (SG) trait is considered to be related with the ability of wheat plants to maintain photosynthesis and CO2 assimilation. The present study explored the interaction of water stress with SG expression through physio-biochemical, agronomic and phenotypic responses among diverse wheat germplasm comprising of 200 synthetic hexaploids, 12 synthetic derivatives, 97 landraces and 16 conventional bread wheat varieties, for 2years. The study established that variation of SG trait existed in the studied wheat germplasm and there was positive association between SG trait and tolerance to water stress. The relationship of SG trait with chlorophyll content (r = 0.97), ETR (r = 0.28), GNS (r = 0.44), BMP (r = 0.34) and GYP (r = 0.44) was particularly promising under water stress environment. Regarding chlorophyll fluorescence, the positive correlation of фPSII (r = 0.21), qP (r = 0.27) and ETR (r = 0.44) with grain yield per plant was noted. The improved ΦPSII and Fv/Fm of PSII photochemistry resulted in the high photosynthesis activity in SG wheat genotypes. Regarding relative water content and photochemical quenching coefficient, synthetic-derived wheats were better by maintaining 20.9, 9.8 and 16.1% more RWC and exhibiting 30.2, 13.5 and 17.9% more qP when compared with landraces, varieties and synthetic hexaploids, respectively, under water stress environment. Synthetic derived wheats also exhibited relatively more SG character with good yield and were more tolerant to water stress in terms of grain yield, grain weight per plant, better photosynthetic performance through chlorophyll fluorescence measurement, high leaf chlorophyll and proline content, and hence, may be used as novel sources for breeding drought tolerant materials. The study will further facilitate research on wheat leaf senescence and will add to better understanding of SG mechanisms for drought tolerance improvement.

Impact of storage on starch digestibility and texture of a high-amylose wheat bread

Staling is a complex process that determines the shelf-life of baked products like bread. Breads made using high-amylose flour may elicit a lower glycaemic response, with benefits for health, however the impact of storage on novel high-amylose wheat foods structure are not known. We investigated the staling behaviour of high-amylose bread made from a starch branching enzyme II ( sbeII ) wheat mutant compared to a wild-type (WT) control, by measuring starch digestibility (susceptibility to amylolysis) and bread texture over time in different storage conditions. Breads prepared from sbeII and WT control wheat flours were subjected to fresh, refrigerated and frozen storage, and starch digestibility and crumb texture were measured up to three days. Starch from sbeII flour was characterised by a larger proportion of long chains resulting in increased amylose content, typical of sbeII mutant wheat. Starch in sbeII bread was less susceptible to amylolysis when freshly baked (∼17% difference of starch digested at 90 min, C 90 ) and after storage (26%–28% C 90 difference, depending on the storage condition), compared to the WT control. Texture of freshly baked sbeII bread was similar to the WT control; storage conditions affected the progression of crumb firming and resilience to touch for both breads, but changes in crumb texture were less pronounced in sbeII bread. Overall, sbeII bread was less prone to staling than conventional WT bread during the first three days of storage, particularly when stored in the fridge or at room temperature. • Starch in starch branching enzyme II wheat mutants ( sbeII ) is characterised by a larger proportion of long chains and increased amylose content. • Starch in sbeII bread is less susceptible to amylolysis than starch in conventional white bread when freshly baked and after storage. • Texture of freshly baked sbeII bread is similar to the control bread. • SbeII bread is less prone to firming than conventional bread, particularly when stored in the fridge or at room temperature.

Climate change impact of food distribution: The case of reverse logistics for bread in Sweden

Efficient and purposeful transport of food, from primary production to waste management, is essential to drive the necessary transition towards sustainable production and consumption of food within planetary boundaries. This is particularly the case for bread, one of the most frequently wasted food items in Europe. In Sweden, bread is often sold under a take-back agreement where bakeries are responsible for transportation up to the supermarket shelf and for the collection of unsold products. This provides an opportunity for reverse logistics, but creates a risk of inefficient transport that could reduce the environmental benefits of prevention and valorization of surplus bread. This study assessed the climate change impact of bread transport in Sweden and evaluated the impact of alternative food transport pathways. Life cycle assessment revealed the climate change impact of conventional bread transport, from bakery gate to waste management, to be on average 49.0 g CO2e per kg bread with 68 % deriving from long-distance transport, 26 % from short-distance delivery, and 6 % from waste transport. Evaluation of alternative bread transport pathways showed the highest climate savings with a collaborative transport approach that also reduced the need for small vehicles and decreased transport distances. The overall contribution of waste transport to the total climate impact of food transport was low for all scenario routes analyzed, suggesting that food waste management facilitating high-value recovery and valorization could be prioritized without increasing the climate impact due to longer transport. It has been claimed that conventional take-back agreements are responsible for most of the climate change impact related to bread transport, but we identified long distances between bakeries and retailers as the main contributor to transport climate impacts.

Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread

Bread was enhanced with defatted moringa seed flour in various quantities (0-7.5%) in this investigation. The functional properties of the flour and the physical, proximate, mineral content and sensory attributes of the defatted moringa fortified bread samples were evaluated. The functional properties of the defatted moringa seed flour showed Bulk Density (0.75g/ml), Oil Absorption Capacity (88.45 %), Reconstitution index (76.28 %), Swelling index (8.25 g/vol), Solubility (8.63 %), Viscosity (342.60 cp), and Water Absorption Capacity (82.45 %). Results of the proximate analysis showed that defatted moringa seed flour addition significantly (p &amp;lt; 0.05) increased the protein (13.82–15.39%), fat (1.25–1.56%), ash (1.51–1.61%) and fibre content (0.13–0.18%) of the bread samples, while the moisture (7.85–7.60%), carbohydrates content (75.44–72.88%) and pH (8.05-7.8%) of the bread decreased. Addition of defatted moringa seed flour significantly (p&amp;lt;0.05) decreased the loaf heights from 10.50 to 6.90 (cm), loaf weights from 133.1 to 118.0 (g), loaf volumes from 1148 to 671(cm3) and the specific volumes from 9.05 to 5.55 (g/cm3). The mineral contents (calcium, Iron, Sodium, potassium, and Phosphorus) of the moringa fortified bread also increased significantly as the proportion of defatted moringa seed flour. Results of the sensory evaluation indicated that the 5% defatted moringa fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of most of the quality attributes evaluated in this study. In conclusion, fortification of bread with defatted moringa seed flour increased both the micro and macronutrient of conventional bread and acceptable to consumers at 5% fortification level.

Bread with a high level of resistant starch influenced the digestibility of the available starch fraction

Eating foods in which available starch was replaced by resistant starch (RS) causes lower glucose and insulin responses. There is insufficient evidence for the effects of RS when the total available carbohydrates content remains constant. The present study aimed to evaluate the effects of bread with a high amount of RS3, compared to control bread. The effects of RS on glycaemia, insulin response, appetite visual analogue scale (VAS) scores were examined. It was also determined the glycaemic index (GI) of both loaves of bread. In a single-blind, crossover study, 37 nondiabetic adults consumed equivalent samples of a test bread with a high amount of RS (HRS - 2.4%) or a conventional bread (REF - 0.8%), with a washout period of at least one week. Postprandial glucose and VAS scores were measured at fasting, 15, 30, 45, 60, 90 and 120 min after the meal. Insulin response was measured at fasting and 30 min. HRS bread presented a significantly lower postprandial glucose response at 60, 90 and 120 min (P ≤ 0.05). Incremental AUC glycaemia response showed significantly lower values for HRS bread (127.15 ± 71.54 mmol*min/l) as well as higher satiety scores, compared to REF bread (153.77 ± 80.38 mmol*min/l); t(36) = 2.234; P = 0.016. HRS bread showed a GI = 60 much lower than the REF bread. The higher amount of RS causes a significantly lower postprandial glucose response. These results shows that RS3 influenced the digestibility of the available starch fraction. No differences were observed at insulin response. RS is related to higher satiety scores.

Thermal stability and sensory evaluation of a bioactive extract from roasted coffee ( Coffea arabica ) beans added at increasing concentrations to conventional bread

The objectives of this work were to compare the polyphenol composition and antioxidant capacity between dough and post-baking bread added with increasing concentrations of an extract (0%–100%) from roasted coffee beans, and investigate the sensory acceptance of the final products through global evaluation. The results showed that the thermal processing of the doughs did not decrease the polyphenolic content of the bread since similar concentrations of gallic acid, caffeine, and chlorogenic acid were found between them. Furthermore, the loaves of bread did not lose their antioxidant capacity compared to the doughs in any concentration of coffee extract. Sensory analysis revealed high acceptance rates for the final bakery products, especially the bread with 50% added coffee extract. The results of this study suggest that the polyphenols present in the coffee extract show high thermal stability, as well as good general consumer acceptance when added to a popular bakery product. Novelty impact statement The results of this study show that the polyphenols present in the coffee extract have high thermal stability. When added to the popular baked product, they increase its antioxidant capacity. In addition, there was good general consumer acceptance, proving to be a very viable application.

Impact of sourdough and transglutaminase on gluten-free buckwheat bread quality

Gluten-free (GF) bread based on starch has low sensory quality and stales faster than conventional wheat bread. At the same time, it is characterized by low nutritional value. Buckwheat flour can be used as an ingredient of GF bread improving favourably its nutritional properties. The application of transglutaminase (TG) that modifies proteins through cross-linking can further improve the overall quality of GF bread. In the present study, we investigated the effectiveness of TG used together with various doses of buckwheat sourdough, prepared using starter cultures L. plantarum ŁOCK 860 and L. brevis ŁOCK 1267, on the quality features of GF buckwheat bread. Compared to control, the exclusive addition of sourdough reduced significantly (p < 0.05) the specific volume of the bread, whereas the crumb was more cohesive and springy with a parallel TG addition. The crumb had lower density, similar to that of conventional bread. The flavor and aroma of the GF buckwheat bread were also improved noticeably. The use of sourdough had a significant effect on the mechanical properties of the crumb. Its structure became more springy. Moreover, the overall sensory quality of experimental bread increased, as the characteristic bitter aftertaste of buckwheat was less noticeable. In conclusion, the simultaneous use of buckwheat sourdough and TG had a positive effect on the total quality score which can lead to the increased sensory acceptability of the GF buckwheat bread.

Detection of einkorn flour adulteration in flour and bread samples using Computer-Based Image Analysis and Near-Infrared Spectroscopy

Einkorn (Triticum monocum L.) is an old variety of wheat and is considered an ancient grain. Currently, limited amounts of einkorn are produced within a few regions of Europe and the US, and therefore it is sold at higher prices than common wheat. Either for unfair economic gain (adulteration) or to compensate its weaker gluten structure, einkorn flour tends to be adulterated with bread wheat flour, which is frequently encountered in commercial einkorn flour or einkorn baked products. In this study, einkorn and bread wheat flours were initially analyzed for their common quality properties following the traditional analytical methods. Then, two rapid methods, Computer-Based Image (CBI) Analysis and Near-Infrared Spectroscopy (NIRS), were evaluated to rapidly estimate the % level of bread wheat flour in both einkorn-wheat flour mixtures and the bread made of those mixtures. For this purpose, binary mixtures of einkorn flour and the adulterating bread wheat flour were prepared for calibration (46 samples) and external validation (18 samples) sets, with wheat flour content in the mixtures ranging between 5 and 95% (w/w). Then, for each binary mixture, a loaf of conventional bread was produced. Flour mixtures and loaves of bread samples produced were analyzed by both CBI and NIRS. Our results suggested that CBI could only yield high correlation levels between the wheat flour content and some color properties in bread samples (>0.96), while no sufficient correlations were observed in flour mixtures. Regarding the NIRS, highly accurate models were developed for both flour mixtures (correlation coefficients > 0.99, standard errors < 1.39% and RPD level of 19.3) and bread samples (correlation coefficients > 0.94, standard errors < 2.64% and RPD level of 10.1). Our results indicate that both NIRS and CBI may be implemented in the rapid and easy screening of wheat flour adulteration in einkorn bread, while only NIRS is suggested to be used for the same purpose in flour mixtures.

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality.

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.

Conventional bread making with a mixture of the yeast &lt;i&gt;Hanseniaspora vineae&lt;/i&gt; and the baker's yeast &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; for improved quality

The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made from dough with monosaccharides added instead of sucrose. In this study, strain TW15 was applied along with the baking strain Saccharomyces cerevisiae to the conventional dough containing sucrose. The liquid fermentation ability of sucrose was elevated with the increasing ratio of S. cerevisiae, which synthesizes external invertase. The baking strain was then inoculated along with H. vineae TW15 and the two strains were grown on sucrose. When the mixed cells were used for the conventional dough formula comprising sucrose, the baked breads showed a distinct and acceptable quality similar to those made using H. vineae TW15 alone. Thus, H. vineae TW15 can be applied to the conventional bread making method in mixed culture with a baking strain.