Industrial Bread Research Articles

Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads

The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [5–10 % (w/w), 5-PAS and 10-PAS, respectively]. Sourdough inoculum determined the acidification of all doughs and the levels of lactic acid bacteria increased. Spore-forming aerobic bacteria, members of the Enterobacteriaceae family, and total coliforms were not detected until the end of the fermentation process. PAS addition determined a lower weight loss, an increase of firmness, a diminution of specific volume, and a different sensory profile of the breads. Mafalda was the most appreciated bread shape and was subjected to photothermal aging. 10-PAS sample, after nine-day stress, still showed a significant total phenolic compound TPC content (111.0 mg GAE/g extract). The radical scavenging potential increased with PAS with a final IC50 of 103.3 μg/mL in 10-PAS breads. Experimental breads exhibited a notable enhancement in protection against lipid peroxidation. Mold-free shelf life assessment showed a 10-day shelf life for CTR breads, while a 12-day shelf life in presence of PAS. Collectively, the data suggest that PAS holds significant promise as a functional additive for industrial production of bread.

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects.

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the 'Pan Bauletto bianco con olio EVO' (white bakery bread with EVO oil), an 'industrial bread' type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties.

The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States.

Multi-national food corporations may saturate country-level food systems with hyper-palatable foods. However, the degree to which global food corporations have been integrated into country-level food systems may vary. Italy has largely retained local food production and may have low hyper-palatable food (HPF) availability in the food supply. The study quantified the prevalence of HPF in the Italian food system and compared the hyper-palatability of similar foods across Italy and the United States, which has wide HPF saturation. A national food system dataset was used to characterize HPF availability in Italy. A representative sample of foods commonly consumed in both Italy and the US were collected and compared. Foods represented six categories: cookies/biscotti, cakes/merendine, salty snacks, industrial bread, frozen pizza and protein/cereal bars. A standardized definition from Fazzino et al. identified HPF. Less than one third (28.8%) of foods in the Italian food system were hyper-palatable. US HPF items had significantly higher fat, sugar, and/or sodium across most food categories (p values = 0.001 to 0.0001). Italian HPF items had higher fiber and/or protein relative to US HPF from the same category (p values = 0.01 to 0.0001). The Italian food system may confer protection from HPF exposure. HPF products in Italy had lower palatability-related nutrients and higher satiety-promoting nutrients.

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level. The expanding use of sourdough fermentation in bread production and the adaptation of fermentation to large scale industrial bread production also necessitate the development of novel starter cultures. Developments in the last years also have expanded the tools that are used to assess the metabolic potential of specific strains, species or genera of the Lactobacillaceae and have identified multiple ecological and metabolic traits as clade-specific. This review aims to provide an overview on the clade-specific metabolic potential of members of the Lactobacillaceae for use in sourdough baking, and the impact of these clade-specific traits on bread quality. Emphasis is placed on carbohydrate metabolism, including the conversion of sucrose and starch to soluble polysaccharides, conversion of amino acids, and the metabolism of organic acids. The current state of knowledge to compose multi-strain starter cultures (synthetic microbial communities) that are suitable for back-slopping will also be discussed. Taken together, the communication outlines the current tools for selection of microbes for use in sourdough baking.

Strengthening the strategy to sustain optimal iodine status in the Republic of Moldova: Assessing the use of iodized salt in industrially processed foods.

Although national legislation in the Republic of Moldova includes the use of iodized salt in processed food industry as well as household (cooking and table) salt, little is known of the actual use of iodized salt in the food industry and its contribution to the overall iodine intake of the population. This study has helped to address the gap in understanding about how much iodized salt is used in the production of different foods and to identify where more information is still required in order to more fully characterize the contribution of food industry salt to population iodine intake. Using the available food consumption and production data, the assessment introduces a novel modelling technique, based on the methodology of the IGN Programme Guidance to assess the use of iodized salt in industrially produced foods (IPF). The method included the identification of key salt containing IPF and modelling of the salt and potential iodine intake in two groups of the population, non-pregnant adults and pregnant women. The findings were synthetized to develop a list of recommendations for adjustment or strengthening the existing salt iodization strategy. In RM, the salt used for industrially produced bread and household use provide almost 80% of all salt intake for adults. The intake from iodized salt at household level and the 8 key salt- containing IPF is estimated to currently meet 89% and 53% of the recommended nutrient for adults and pregnant women, respectively. If all salt used at household level and industrial bread baking would be iodized, then, potentially, it could ensure 181% and 109%, respectively, of the required iodine intake. Use of iodized salt in the processed food industry is of growing significance and universal use of iodized salt at household level and in bread production could result in a desirable increase in iodine intake. The national salt iodization strategy should include strengthened regulatory monitoring of iodized salt use in the bread baking industry.

Evaluation of Risk Assessment for Acrylamide in Bread Consumed in Tehran

Objective: This study was aimed to investigate the average amount of acrylamide in two types of traditional bread (Barbari and Sangak) and one type of industrial bread (toast) and to investigate their hazard potential (HQ) and carcinogenic risk (CR). Methods: Twenty samples of each Barbari, Sangak, and Toast from a bakery in one of the neighborhoods of Tehran in a period of one month were prepared completely randomly. Results: These results were obtained using liquid-liquid extraction (LLE) method and a chromatographic device equipped with a phosphorus-nitrogen detector (NPD). The highest amount of acrylamide was obtained in Sangak (59.7 ng g-1), Barbari (52.6 ng g-1) and toast (38.2 ng g-1) bread, respectively. Conclusion: Carcinogenic risk factor (CR) in Sangak and Barbari bread in the amounts of 320 and 500 g per day can be problematic for the consumer and increase the risk of carcinogenic diseases. However, these values do not prohibit the consumption of toast.

Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

AbstractThis study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufficient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in five artisan bread production units in Ouagadougou, using survey forms to draw the production diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods. Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were male, between 22 and 34 years old, with an average age of 27.8 ± 5.1 years. They all used wheat flour, mainly (80%) from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough samples. The yeast (2.5 108 CFU/g) and lactic acid bacteria (2.27 107 CFU/g) were abundant apart from the one bread dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc (69.18 ± 36.74 to 389.10 ± 32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute significantly to a healthy diet and food security.

Anthropological Study of Bread Baking in Tehran and Its Evolution Over Time

Wheat is the main ingredient of hundreds of different food, medicine and industrial products, and bread, as the most important product of wheat, has been recognized as a salubrious food such that each one of us may eat bread several times a day during our lives, and each time enjoy it more profoundly than ever before. Being known as a vital dietary product, bread has been investigated from various viewpoints. In the present sturdy, attempts are made to investigate the evolution of bread baking process in Tehran (District 1) from an anthropological perspective and explore its overt and covert functions and its role in everyday life of people. As for methodology, the present research falls within the category of ethnographic studies. In the present study, bread has been investigated from the viewpoint of functionalism school (due to its function in our everyday life) and the structuralism school (due to its impact on various structures in society). The findings of documentary studies as well as in-depth interviews and observations indicate that bread, as the staple food of Iranian people, can play a cultural and dogmatic role in many social, cultural and economic structures. Keywords: Bread - Baker - classic bread - Industrial bread - Anthropology - Tehran DOI: 10.7176/RHSS/12-14-01 Publication date: July 31 st 2022

Anthropological Study of Bread Baking in Tehran and Its Evolution Over Time

Wheat is the main ingredient of hundreds of different food, medicine and industrial products, and bread, as the most important product of wheat, has been recognized as a salubrious food such that each one of us may eat bread several times a day during our lives, and each time enjoy it more profoundly than ever before. Being known as a vital dietary product, bread has been investigated from various viewpoints. In the present sturdy, attempts are made to investigate the evolution of bread baking process in Tehran (District 1) from an anthropological perspective and explore its overt and covert functions and its role in everyday life of people. As for methodology, the present research falls within the category of ethnographic studies.In the present study, bread has been investigated from the viewpoint of functionalism school (due to its function in our everyday life) and the structuralism school (due to its impact on various structures in society).The findings of documentary studies as well as in-depth interviews and observations indicate that bread, as the staple food of Iranian people, can play a cultural and dogmatic role in many social, cultural and economic structures. Keywords: Bread - Baker - classic bread - Industrial bread - Anthropology - Tehran DOI: 10.7176/DCS/12-6-01 Publication date: June 30 th 2022

How Different Are Industrial, Artisanal and Homemade Soft Breads?

Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.

Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey

In this study, the manganese (Mn), aluminum (Al), copper (Cu), nickel (Ni), chromium (Cr), lead (Pb), arsenic (As), cadmium (Cd), cobalt (Co), and mercury (Hg) levels of 60 bread samples were determined by ICP MS, all of which belong to different brands and businesses, are sold with and without packaging at national and local levels in Turkey, and then the bread types were compared statistically. Then, the heavy metal exposure arising from bread consumption of >15 year-old individuals, assessed non-carcinogenic risks, was calculated by using a deterministic model. The average Al, Cr, Mn, Co, Ni, Cu, As, Cd, Hg, and Pb levels of all bread types were determined as 13,500 ± 20000, 83 ± 62, 24,200 ± 8900, 14 ± 14, 380 ± 320, 3640 ± 900, 19 ± 11, 15 ± 8, 0.4 ± 0.1, and 34 ± 29 μg/kg, respectively. The heavy metal levels of the bread types included in the unpackaged local sales and classified as white bread group are lower than the others. Many statistically significant findings on heavy metals were obtained. The heavy metal exposure from bread consumption of >15-year-old individuals varies between <0.01 and 53.4 (mercury-manganese) μg/kg bw day. The target hazard quotient of heavy metals is less than 1. The fact that the hazard index value is calculated greater than 1 in all bread types brings some health concerns. Considering the health risks, industrial bread consumption could be limited, but bread consumption should not be abandoned.

Consumption of industrial processed foods and risk of premenopausal breast cancer among Latin American women: the PRECAMA study

Ultra-processed food intake has been linked to an increased risk of breast cancer in Western populations. No data are available in the Latin American population although the consumption of ultra-processed...

Determination of salt content in traditional and industrial Moroccan white bread by inductively coupled plasma mass spectrometry.

Introductionevaluating the sodium content of staple foods is essential for implementing a salt reduction strategy. In Morocco, bread is a major contributor to sodium intake. However, currently few studies have been carried out to assess the salt content in bread. Our study aimed to estimate the sodium and salt content of white bread available in artisanal and industrial bakeries in the twelve regions of Morocco.Methodsit is a cross-sectional study of the sodium content of white bread available for sale in artisanal and industrial bakeries in Morocco (N=120). Inductively coupled plasma mass spectrometry (ICP-MS) was used to quantify the sodium content of the bread. The percentage of samples meeting the recommendations and bread contribution to the daily salt intake was calculated.Resultsthe results of our study show that the mean levels of sodium and salt added to bread samples were 5.7 ± 1.5 g/Kg and 14.5 ± 3.7 g/Kg, respectively. With an average of 4.4 ± 0.5 g/Kg and 11.2 ± 1.2 g/Kg for artisanal bread and an average of 7.0 ± 0.8 g/Kg and 17.8 ± 2.1 g/Kg for industrial bread, respectively. Daily salt intake from bread consumption (500 g/d/person) is estimated at 5.6 g/d (52.8% of total salt intake) for artisanal bread and 8.9 g/d (84% of total salt intake) for industrial bread.Conclusionbread salt content in Morocco exceeds the recommended threshold of the national federation of bakery and pastry and health authorities. Further efforts are necessary to increase knowledge and awareness of bakers and to teach them how to reduce salt content without affecting the flavor and the quality of their products.

Application of FMEA and Pareto Analysis Methods in the Process of Industrial Bread Making in Romania

Zero defects or nearly zero faulty products production process represents a new and important concern towards quality control of production systems. The requirement of a pertinent statistical control is important for identifying and monitoring defects, the main source of defects that occur in industrial bread making process. The current study was focused on applying two analysis methods Failure Mode and Effects Analyses, abbreviated FMEA and Pareto. Analysis concerning two technological stages that were considered as having a major impact on the quality of the final products. It was observed that the percent of nonconformities decreased in a significant manner – from 30% in 2018 to 5% in 2019 by applying the FMEA analysis. Also, the Pareto diagram showed that the application of several corrective measurements conducted to important decreases of Risk Priority Number from 288 to 128 and the severity decreased from 8 to 5 in the mixing process and from 128 to 81 for the baking process.

Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial

Bread as staple of the Iranian may be contaminated by a variety of contaminants such as benzo(a)pyrene and acrylamide. Acrylamide and benzo(a)pyrene are classified as group 2A and group 1 carcinogens, respectively. Therefore, due to the high consumption of bread in our country and the carcinogenic effects of these toxic substances, the effective factors on the formation of these compounds in the process of bread baking were investigated. In this study benzo(a)pyrene and acrylamide were determined in 126 samples of traditional Sangak bread, semi-industrial Sangak bread and industrial bread collected from Tehran and Shiraz cities in IR Iran, then the effect of various parameters on bread contamination with acrylamide and benzo(a)pyrene as well as the relationship between the amount of benzo(a)pyrene and acrylamide in bread were investigated. The results showed that there was a significant difference between the concentration of acrylamide in the different types of bread examined (p <0.05). Also, a significant linear correlation was observed between acrylamide and benzo(a)pyrene concentrations in Tehran traditional Sangak bread samples. This study showed that, reducing the temperature and using the proper baking method could be important factors in reducing acrylamide and benzo(a)pyrene fromation in bread samples.

Assessment of polycyclic aromatic hydrocarbons (PAHs) in traditional breads consumed by people in Tehran city of Iran and the calculation of their daily intake

ABSTRACT Polycyclic aromatic hydrocarbons (PAHs) are stable organic pollutants with proven carcinogenic properties. These substances produced as a result of incomplete burning of fossil fuels. Due to PAHs importance in people’s health, we decided to design a study to measure the amount of polycyclic aromatic hydrocarbons (PAHs) in different types of traditional bread produced in Tehran city and calculate their daily intake by consumers. Seventy-five samples of five types of bread including Lavash, Tafton, Sangak, and Barbary and bulk were randomly collected from bakeries in the city of Tehran to investigate the amount of PAHs. All extracted samples were measured by Gas chromatography–mass spectrometry (GC-MS). The separation of PAHs performed based on a solid phase magnetic extraction (MSPE) method with carbon nanotubes prepared from bread samples and the extracted samples were measured by GC-MS. Our finding showed that the mean values of aromatic hydrocarbon compounds (PAH) in the bread samples range from 0.2 to 8.7 μg kg-1. The maximum amount of aromatic hydrocarbon compounds (PAH) was in Barbary bread with amount of 8.7 µg kg−1 and the minimum value was in industrial bread (bulk) with 0.2 µgkg−1. Also, the mean value ofPAHs content in Sangak, lavash, and bulk (industrial) bread was 2.25, 2.5 and 1.66 µg kg−1, respectively. The highest and lowest mean value of aromatic hydrocarbon polycyclic compounds (PAHs) were obtained in barbaribread around 2.64 μg kg−1 and 1.59 μg kg-1 in Taftoon, respectively. Also,the result of this study showed that the Daily intake of benzopyrene in bread by consumers was below international recommended levels. According to the results, long time and high-temperature baking, also the thickness of the bread, is the main contributor of high concentration of PAHs in the bread.

Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making.

The technology of bread making is characterized by three major steps: dough mixing, proofing, and baking. To follow the course of Maillard processes in an authentic food matrix, the complete manufacturing process of wheat bread rolls was assessed along all production steps with the quantitation of sugars, furfurals, 1,2-dicarbonyl compounds, and advanced glycation end products (AGEs). As a result, the AGE profile was significantly enlarged to more than 12 structures, and comprehensive mechanistic insights were provided. The analyses of five major German bread types including wheat, brown, rye bread, pumpernickel, and crispbreads led to AGE contents of 69-149 mg/kg bread or 984-1857 mg/kg protein. Major lysine protein modifications were carboxymethyl, carboxyethyl, and formyl lysine and pyrraline. Arginine was mainly modified by methylglyoxal (MGO) to give imidazolinones. A major part of MGO was confirmed to stem from microbial metabolism.

Evaluation of carbon dioxide released by bread dough during proving stage

This study presents the analysis of multiple bread dough proving processes with the purpose of establishing a correlation between the concentration of released carbon dioxide during fermentation and the working parameters (time and temperature). The testing was performed using a standard recipe for white bread dough, a small capacity prover with air conditioning unit for temperature and relative humidity regulation, CO2 and temperature sensors with data acquisition plate. In the first part are presented the results for 11 measurements of CO2 concentration for one dough piece fermentation process at varying proving temperatures. In the second part of the paper are presented the results of 4 measurements of CO2 for 9 dough pieces proving at temperatures between 30 and 39 °C, at 3°C intervals. The obtained measurements of CO2 were correlated with the volume and dimensions of the finished products. The obtained results are considered relevant for this study and for the possibility of fermentation level evaluation using the quantity of CO2 released during proving. The presented study is part of an extensive research performed for the identification of a method for automated control of working regime in industrial bread dough provers using the measurements of released CO2.

Ultra-processed food consumption and breast cancer risk

AbstractObjectivesThe consumption of ultra-processed foods (UPF) has been linked to an increased risk of cancer in western populations, particularly for breast cancer (BC). Although the consumption of UPF is increasing rapidly in Latin American (LA) populations too, there has been no evaluation of its association with BC among LA women, where 20% of the BC cases present at ages younger than 45 years. We therefore evaluated the role of UPF intake on BC risk in young women participating in the Latin American PRECAMA study.MethodsThe PRECAMA study is an ongoing study coordinated by the International Agency for Research on Cancer (IARC) and involves scientific teams in four LA countries (Chile, Colombia, Costa Rica and Mexico); 406 incident BC cases and population based controls aged 20–45 years are recruited. Trained nurses administered a lifestyle and food frequency questionnaires (FFQ), conducted anthropometric measurements and collected biological samples. Tumour receptor status are determined in a centralized laboratory. UPF consumption was estimated by applying the NOVA classification to the dietary consumption data obtained via the FFQs. The association of the consumption of UPF and BC was determined using conditional logistic regression analysis adjusting for potential confounding factors.ResultsThe median age at recruitment was 40 years. The median percentage of calories from UPF was 24% (10th to 90th percentile: 9 to 43%). UPF intake was positively associated with BC risk (OR for tertiles 2 and 3 in comparison with tertile 1 were 1.84 (95% CI 1.21 -2.81) and 1.69 (95% CI 0.99 -2.89) respectively). Among the UPF most strongly associated with BC, we identified the intake of industrial bread, packaged sweet and savoury snacks, breakfast cereals, cakes and desserts, and ready-eat/fast food. Comparing the 3rd with the 1st tertile of energy intake from the UPF group “fast food” the OR for BC risk was 1.93 (95% CI 1.23–3.04).DiscussionOur results show positive associations between the consumption of UPF and BC risk in young women in LA. Therefore, global actions to decrease UPF intakes are urgently needed to address the cancer burden. In addition, further studies are needed to disentangle mechanisms relating UPF intake and carcinogenic processes in the breast. The European Prospective Investigation into Cancer and Nutrition (EPIC) study, a large-scale cohort including ~500,000 participants and 18,814 BC cases will be used to unravel the mechanistic pathways underlying these positive associations between the consumption of UPF and BC risk.

Using Corpus-Assisted Discourse Analysis to Identify Food Ideologies: a Study of Online Product Descriptions

The present paper relies on a combination of corpus linguistics and discourse analysis to reveal how food manufacturers construct very specific product identities through product descriptions, which (1) reflect some cultural and institutional values, and (2) have some implications of food ideology. This investigation primarily focuses on the text functions of bread descriptions, the dominant verbal discourses of bread promotion in Lithuania, and the typical linguistic choices used to disseminate these discourses. The data includes product descriptions available on the websites of six major industrial bread bakers in Lithuania and consists of more than 150 product descriptions (approx. 10,000 words). The lexical choices in these texts are evaluated by referring to the Corpus of Contemporary Lithuanian (tekstynas.vdu.lt) as a general reference corpus. The results show that in Lithuanian bread descriptions two text functions dominate: descriptiveness and prepared expressiveness, which further indicates that the target texts are closest to academic prose and fiction. The analysis of collocations and word frequencies supports the prevalence of features characteristic of both academic prose and fiction. This new digital genre is used by producers to disseminate and emphasise certain values and ideologies through explicit verbal references to tradition, inheritance, and continuity.