Bread Products Research Articles

The organization and structure of nutrition of the Ukrainian population as a health factor

The paper examines the relationship between the organization of nutrition according to the locations (at home and out-of-home) and formats (restaurants, canteens, buffets/cafeterias, etc.), nutrition structure (consumption of basic staples) and health and mortality of the population of Ukraine. The organization and structure of nutrition of the population of Ukraine is analyzed. It was determined that the organization of food outside the home has long-term consequences for morbidity and mortality of the population. The authors investigated morbidity and mortality from the most common diseases and found that the morbidity rate in Ukraine is high, and deaths from ischaemic heart disease, also called coronary heart disease (CHD), infectious and parasitic diseases, also mortality from cerebrovascular and circulatory system. The paper found and interpreted dependences between household expenses for food according to different organization, development and health of the population. The scholars established that household expenditures on eating at home and out-of-home do not have a significant impact on the morbidity of the population in Ukraine. The results of the activities of food establishments (their revenue) cause a slight increase in the obesity of the population. Food consumption and the spread of morbidity in Ukraine are also poorly linked. However, the study revealed that there are groups of food products whose consumption is associated with the loss of health of the population, and therefore an increase in mortality. It was determinated that such products are sugar, bread and bakery products. The authors found that the development of food organization formats by increasing household expenditures contribute to a slight decrease in population mortality in Ukraine, and increasing household expenditures on food products prevent an increase in mortality from malignant neoplasms.

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.

Increasing fibre in white flour and bread: Implications for health and processing.

Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre-rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, invitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.

PRODUCTION AND QUALITY EVALUATION OF ENRICHED BREAD FROM FLOUR BLENDS OF WHOLE WHEAT, BAMBARA NUT, SOYBEANS AND CASHEW NUT SEED

Bread is a staple food prepared from dough of flour and water, usually by baking. Throughout recorded history, bread has been very popular around the world. It is one of humanity’s oldest foods, having been of great importance since the dawn of Agriculture. The major ingredient in bread production is wheat flour which is very expensive. The study was conducted to produce enriched bread from composite flour blend of whole wheat, soybeans, bambara nut and cashew nut seed. Four samples were produced of varying ratio mixes and then subjected to proximate, microbiological and sensory evaluation analysis. The result from the proximate analysis indicated that the nutritional value of the product increased significantly with the incorporation of flour composite. Sample A was rated highest for moisture (26%), sample B (16%) ash, sample C (18.5%) protein, (15.8%) fat respectively. Also sample C was the most accepted in terms of sensory qualities indicating improved bread quality. The result for micro biological qualities of the product indicated that the product is fit for human consumption. An enriched and nutritious adequate bread can be produced by substituting whole wheat flour with other flour composite. The study therefore based on its findings recommended that the product should be subjected for mineral and vitamin analysis to determine the micro nutrient content of the product and also its anti- nutritional composition.

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

The stabilization of gas cells is crucial to obtain cake or bread products with a homogeneous crumb and is mainly depends on the proteins, starches, and lipids. Oats, in particular, are known for their high lipid content compared to other grains. However, the specific contribution of oat lipids to the gas chamber structure in gluten-free steamed oat cake is still unclear. Hence, to elucidate the potential mechanism involved, this study aimed to investigate the steaming characteristics of oat dough, as well as the protein-starch network matrix (including protein aggregation and structural properties), and the air/water interfacial characteristics (including foaming and surface tension properties) of oat dough liquor subjected to different defatting treatments. Results showed that by moderately removing lipids from samples (particularly ROF-D3 with 2.91% lipid content), gas retention ability, cell area fraction, and specific volume of the steamed oat cake were enhanced, which were 93.30 mL/100 mL, 36.27%, and 2.72 mL/g, respectively. Weak protein aggregation and an ordered protein secondary structure corresponding to a more open and stable protein network structure were observed in the ROF-D3 sample caused by moderate lipid removal. In addition, moderate removal of lipids obviously increased the extraction yield of oat dough liquor, in which lipid was evidently the dominant component. Compared to the ROF-D1 sample, the enhanced quality of the ROF-D3 sample can be attributed to the strongest foam stability and the increased air-water interface surface tension.

The Beneficial Effect of Selenium-Enriched Broccoli on the Quality Characteristics of Bread

Broccoli is one of the most valuable representatives of the Brassicaceae family, characterized by high levels of glucosinolates and fiber, antioxidant status and tolerance to high selenium (Se) concentrations. To evaluate the efficiency of Se-enriched broccoli utilization in bread production, 4% of dry broccoli powder was added to dough using non-fortified and Se-biofortified broccoli florets. The resulting functional products were characterized by enhanced porosity, crump acidity and a specific volume exceeding those of the control bread by 109–110%, 114–121% and 107–112%, respectively, with the lower levels typical to bread with broccoli non-fortified with Se. By supplying broccoli powder to bread, the dietary fiber content of the product was enhanced by 2.1 times. Selenium-enriched broccoli powder supply improved the ascorbic acid and total phenolic content in bread by 37.5 and 2.03 times compared with the control. The effect was less pronounced in case of non-fortified broccoli supplementation due to the beneficial effect of Se on broccoli florets’ antioxidant status. Selenium-enriched broccoli supply significantly decreased the intensity of bread crumb hardening during storage. High Se-biofortification level (5.6) and insignificant Se losses during bread baking (less than 4%) confirm high prospects of Se-enriched broccoli utilization in the production of new functional bread with elevated levels of antioxidants, Se and dietary fiber.

Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production

ABSTRACT Ersho, an undefined starter culture used for Ethiopian injera production, is well-known as a source of yeasts. However, there has not been negligible research done on the use of yeasts isolated from ersho samples for making bread. So, the present study was aimed at isolating and screening yeasts from ersho samples and evaluating their impact on the nutritional, microbial, and sensory quality of bread. A total of 55 ersho samples were collected from different locations in Ethiopia. An experimental research design was used. Three yeast isolates (4A, 14D, and 54A) were selected from a total of 220 yeast isolates. Yeast isolates 4A, 14D, 54A, 14D54A, and bakery yeast were used to make BY1, BY2, BY3, BY4, and control breads, respectively. Compared to other breads, BY4 exhibited superior qualities. Protein, TCC (total coliform count), TVC (total viable count), and TFC (total fungal count) of control bread were 13.56%, 0, 3.1, and 2.1 log cfu/g, respectively. Protein,TCC, TVC, and TFC of BY4 bread were 14.84%, 0, 2.4, and 1.6 log cfu/g, respectively. Color, texture, taste, odor, and overall acceptability mean scores of control bread were 6.6, 6.7, 6.9, 7.1, and 6.9, respectively, while those of BY4 bread were 6.8, 7.2, 7.2, 7.3, and 7.3, respectively. The shelf lives of the control and BY4 breads were 4 and 6 days, respectively. The results of the present study indicate that the wild yeasts isolated from the ersho samples can be used for the development of bakery yeast.

License obligation for bread safety and business and the effect of bakeries using oven under the building in earthquake damages; a case of February 2023 Earthquakes, Türkiye

Food and water supply is important for people's health affected by earthquakes. Food manufacturing areas must be built earthquake-resistant and in accordance with the conditions specified in the legal legislation to provide food security and safety through disasters. A bread and bread varieties business using ovens could be damaged and pose a risk to their neighborhood due to their activities. Production of bread and bread varieties using stone/wood ovens could cause the separation of iron from concrete with the effect of warming and cooling. This study aimed to evaluate the impact of bread and bread varieties businesses located at the entrances of the apartments on the destruction or damage of buildings caused by earthquakes and lack of access to enough safe food. Therefore, the damage to buildings with stone/wood ovens at apartment entrances caused by the earthquake that occurred in Türkiye on 6 February 2023 was evaluated. Some bread producers with ovens that have no independent structures and obtained licenses before the regulation dated 2014, should determine their infrastructural features. Using stove/wood ovens under or at the entrance of the apartments in bakery places could be a risk of causing damage to the column structure. The inspections of bakery places of the municipality and the other authorized organizations must be done more often, and official monitoring should be mandatory for food and environmental safety.

Unlocking the genetic potential of Ethiopian durum wheat landraces with high protein quality: Sources to be used in future breeding for pasta production

AbstractThe content and composition of the grain storage proteins in wheat determine to a high extent its end‐use quality for pasta and bread production. This study aimed to evaluate the content and composition of the grain storage proteins in Ethiopian landraces and cultivars to contribute to future breeding toward improved pasta quality. Thus, 116 landraces and 34 cultivars originating from Ethiopia were grown in three locations, and the protein parameters were analyzed using size exclusion‐high performance liquid chromatography (SE‐HPLC). A considerable variation in the amount of the analyzed protein parameters was found. The genotypes, environments, and interactions contributed significantly (p < 0.001) to the differences obtained. The broad‐sense heritability was high (0.75–0.98) for all protein parameters except for unextractable small monomeric protein (uSMP). Using the principal component analysis (PCA) to evaluate the impact of protein parameters and using either PCA or unweighted pair group method with arithmetic mean (UPGMA) to assess the impact of the genetic composition, the cultivar group was found to form a separate cluster. This indicates that durum wheat improvement in Ethiopia has relied on exotic materials, which might result from a narrow genetic base. Unlike most landraces, most released cultivars showed a high and stable gluten strength across environments. Two landraces, G057 and G107, were found genetically distinct from the released cultivars but with high and stable gluten. The two selected landraces might be of extremely high value for future use in durum wheat breeding programs, as they might be adapted to wide‐ranging Ethiopian growing conditions, they might carry genes of relevance to withstand abiotic and biotic stresses, and they seem to hold essential protein properties, which might result in high‐quality grains for industrial processes.

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional aspects in the diet. This study aimed to explore the use of Spirulina biomass (SB) and residual biomass (RB) obtained after C-phycocyanin (C-PC) extraction in the production of wheat bread (WB).Methods: The dough rheology, texture, color, nutritional aspects, and bioaccessibility of the different manufactured bread samples were accessed to achieve this goal.Results and Discussion: This is the first research to exploit RB. It was possible to replace 3% of wheat flour for SB or RB in bread-making; this substitution did not impact the rheological characteristics of the dough, even though the pH increased with the addition of SB or RB (5.63 and 5.70, respectively). SB and RB addition improved bread volume and enhanced the nutritional profile, increasing the antioxidant capacity (DPPH and FRAP) compared to WB. Heavy metals (Ni, Cd, and Pb) were not found in any of the samples (<0.2 mg/100 g). The in vitro protein digestibility in bread was better than in SB and RB raw materials, which indicates that bread manufacturing may contribute to improving protein digestibility. In addition, SB needs greater appreciation for sustainable food practices worldwide and in Brazilian exploration, requiring management strategies with industry and society working together. Further studies are necessary, focusing on acceptability to understand the viability of these ingredients to target consumers’ preferences.

Kajian Sifat Organoleptik dan Zat Gizi Formula Roti Tawar Subtitusi Tepung Labu Kuning sebagai Makanan Selingan pada Anak Sekolah Dasar

Background: White bread is a food product made from a mixture of simple ingredients such as wheat flour, granulated sugar, eggs, margarine, yeast. To increase the nutritional value of white bread, white bread products have been developed to substitute pumpkin flour which are high in protein and rich in dietary fiber, anti-oxidants, minerals, vitamin A, vitamin C and vitamin E for elementary school children. Research Objectives: To identify the organoleptic properties (color, aroma, taste and texture) and nutritional content (energy, protein, fat, carbohydrates, fiber and vitamin A) in selected substitute white bread as a snack product for elementary school children. Research Method: This research uses an experimental or experimental method with a Completely Randomized Design (CRD). Organoleptic properties were tested using the hedonic test method with 15 panelists. Results: The results of the organoleptic study of white bread products substituted with pumpkin flour revealed that the best treatment was t1 with 10% pumpkin flour substitute. The nutritional value of 1 portion weighing 50 grams of yellow pumpkin bread is 225.05 kcal energy, 5.3 grams protein, 5.7 grams fat, 41.75 grams carbohydrates, 0.18 grams fiber, 61.66 mg vitamin A. Conclusion: Pumpkin white bread with the best treatment is t1 (10% substitution of pumpkin flour for total wheat flour). You get a yellow color with a distinctive aroma of white bread and pumpkin with a slightly sweet and savory taste and a soft texture. The nutritional value of 1 portion weighing 50 grams of yellow pumpkin bread is 225.05 kcal energy, 5.3 grams protein, 5.7 grams fat, 41.75 grams carbohydrates, 0.18 grams fiber, 61.66 mg vitamin A.

Design Of A Semi-Automatic Bread-Making Machine Including Medium Capacity With A Variety Of Baking Temperatures

The bread machine is also a leverage to increase production capacity and production quality. In contrast to manual bread production, which requires a lot of effort and time, a bread machine makes everything more efficient. The bread machine's output is better than manual production's. Besides that, the hygiene of the bread produced is guaranteed. The device is sterile and safe because all materials are protected with stainless plates, a mixer motor flame that can be adjusted according to needs, and an automatic oven according to requirements. The tray uses hygienic, not harmful to health, and environmentally friendly and pollution-free materials. The level of safety in use is higher because it has appropriate dimensions. The technique for operating a semi-automatic bread-making machine with a production capacity of 4 kg requires 45 minutes with an oven process temperature of 100 ºC to 150 ºC.

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.

In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products' color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408-2.656 mg GAE/g, and the antiradical activity was in the range of 35.75-38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.

Flexibility of active center affects thermostability and activity of Penicillium canescens xylanase E

Xylanases are used in several industrial applications, such as feed additives, the bleaching of pulp and paper, and the production of bread, food, and drinks. Xylanases are required to remain active after heat treatment at 80–90 °C for 30 s to several minutes due to the conditions of feed pelleting. Also, xylanases need to be active at 60–70 °C for several hours while bleaching of pulp and paper or manufacturing of bread, food, and drinks is performed. Xylanases of the glycoside hydrolase family GH10 are good candidates for application in such processes because of their high thermostability and, in particular, as feed additives because of their insensitivity to protein inhibitors in cereal feeds. In the study, the thermostability of GH10 xylanase E from Penicillium canescens was improved to reach a half-inactivation period of 2 min at 80 °C compared to 21 s for the wild-type enzyme (WT). Enzymatic activity was increased by 22–48 % at 40–70 °C, which improved the action of the enzyme as a feed additive in the gastric system of animals and during bleaching of pulp and paper. Molecular dynamics simulations demonstrated lower flexibility of the tertiary structure of the engineered enzyme at elevated temperatures compared to WT. The residues W113, Q116, W313, and W321 in the (−1) and (−2) subsites for the substrate binding were less flexible. In the simulations, the engineered enzyme had a comparable content of α-helixes, 310-helixes, β-sheets, and β-bridges as WT, but a lower content of coils and a higher content of β-turns.

Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China

This study delved into the impact of various commercial yeast strains from different geographic regions on the quality attributes of dough and steamed bread. The investigation encompassed aspects such as fermentation dynamics, texture profiles, and overall quality features of frozen dough and steamed bread products. Eighteen distinct commercial yeast strains were utilized to prepare dough samples. The findings revealed minimal disparity in the color and height-to-diameter ratio of the resulting steamed bread across all samples. However, frozen doughs formulated with commercial yeast sourced from the southern regions of China exhibited enhanced CO2 production, heightened freezing resilience, a more pronounced gluten network structure, increased flexibility, and reduced presence of weakly bound water that contributes to ice crystal formation within the dough matrix. Each yeast strain exhibited a CO2 production volume exceeding 900 mL. Notably, the strains sourced from the southern region of China displayed the most superior freeze-tolerance rate (mean 0.84), surpassing those originating from central China (0.81) and northern China (0.74). Textural analyses unveiled that frozen dough steamed bread produced with yeast strains from the northern region exhibited diminished pliability and chewiness. This comprehensive study serves as a valuable resource for the judicious selection of commercial yeast strains in the realm of industrial frozen dough and steamed bread production.

Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread

Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread

Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.

The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45°C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity. Finally, selected LAB strains were identified using 16S rDNA sequencing. Results showed that 32.1% of the isolates were thermophilic (45°C) and 83.9% were resistant to NaCl (6.5%). Moreover, 51.7 and 37.5% were able to produce diacetyl and EPS, respectively. Regarding enzyme production, 55.3 and 7.1% of the isolates showed lipolytic and proteolytic activities, respectively. Low pH values (3.37-3.76) were obtained after 24h of incubation of LAB strains in de Man, Rogosa and Sharpe (MRS) broth. Antifungal activity test against Aspergillus flavus, Aspergillus niger and Penicillium spp. showed an inhibition rate up to 50%. Bacterial DNA sequencing showed that LAB isolates belong to seven species, chiefly Levilactobacillus brevis, Lentilactobacillus parabuchneri, Lactiplantibacillus plantarum, Pediococcus pentosaceus, Enterococcus hirae, Bifidobacterium pseudocatenulatum, and Companilactobacillus paralimentarius. These findings, for the first time in Moroccan sourdoughs, indicate that the isolated LAB strains have good multifunctional properties and could be suitable as good starters for sourdough bread production under controlled conditions.

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.

The prospect of using Saferavi wine as a biologically active substance in the production of bread products

The prospect of using Saferavi wine as a biologically active substance in the production of bread products

Assessment of carcinogenic risk associated with chemical exposure from food products

BACKGROUND: A substantial amount of data has been accumulated on the risks of developing toxic effects caused by exposure to chemicals that enter the human body with contaminated food items.&#x0D; AIM: To assess the carcinogenic risk posed to the population's health in the Republic of Tatarstan due to chemical contamination in food products, considering regional exposure factors&#x0D; METHODS: Data were obtained from the studies of food raw materials and food products performed by the testing laboratory center of the Center for Hygiene and Epidemiology in the Republic of Tatarstan (Tatarstan) in 20062019. Calculations of the carcinogenic risks were performed for the following food categories: meat and meat products, fish and fish products, milk and dairy products, bread and bakery products, sugar and confectionery, vegetables and melons (excluding potatoes), potatoes, fruits and berries, vegetable oils, and eggs.&#x0D; RESULTS: Based on the hazard identification, it has been determined that the following substances present in food require immediate attention for the assessment of their potential carcinogenic risk: hexachlorane, -lindane, -lindane, lindane, heptachlor, cypermethrin, dichlorodiphenyltrichloroethane (DDT) and its metabolites, benzo(a)pyrene, derivatives of 2,4-dichlorophenoxyacetic acid (2,4-D), arsenic, cadmium, and lead. The total carcinogenic risk from exposure to the studied chemicals that contaminate food products ranges from worrying (7.9104) to high (from 2.2103 to 1.9102) for various exposure schemes.&#x0D; CONCLUSION: The overall carcinogenic risk primarily arises from contamination with pesticides: heptachlor, -lindane, -lindane, lindane and arsenic originating mainly from vegetables, bread and bakery products, milk and dairy products.