Role of void fraction and electrical conductivity in governing microstructural changes and final properties of wheat bread during ohmic baking

Nutritional and sensory properties of a fibre-enriched low glycaemic index bread from cassava, defatted soybean, defatted coconut and whole wheat flour

The impact of second cheese whey (SCW) from buffalo milk on the sensory, chemical, microbial, and technological properties of sourdough bread was evaluated. Two traditional Italian flours (Saragolla and Mischiglio) and two liquid sourdough starters (one based on type 1 refined wheat flour and one on whole Saragolla flour) were used to assess SCW suitability for breadmaking. Microbial composition and volatile organic compounds (VOCs) were determined and after baking, consumer evaluations ( n = 100) assessed hedonic ratings, sensory attributes, and potential food pairings. Textural and colorimetric properties were measured along with moisture content and water activity. Results showed that SCW addition impacted the bread final characteristics on a flour-dependent manner. In breads made with Mischiglio flour, SCW significantly improved both sensory and technological traits, reducing crumb hardness, changing crumb color, and modulating the microbial composition by increasing homofermentative lactic acid bacteria. VOC composition was also affected in both flour types. Among the two sourdoughs, the one based on type 1 flour performed better in terms of consumer preference and microbial profile. These findings suggest that SCW is a promising ingredient for sourdough bread, contributing to improved product quality and consumers’ acceptance, particularly when used with Mischiglio flour and refined wheat-based sourdough.

Application of Acheta domesticus powder in food: impact on sensory, rheological, and functional properties

Development of functional gluten-free bread by incorporating amaranth and lentils: functional and nutritional aspects

Effect of amaranth grain flour on the physicochemical properties of bread

Effect of yeast β-glucan and spirulina enrichment on physical, structural, and nutritional properties of breads

Impact of dual-processed whole wheat flour on the physicochemical properties and digestibility of whole wheat bread.

This study examines the impact of ozonation on the baking and textural properties of bread made from ozonated Whole wheat flour (WWF). Flour was treated with ozone at 3 L/min for 5, 15, and 25 min to evaluate its effect on bread quality. Dough rheology indicated non-Newtonian behavior, with increasing ozonation time reducing viscosity. Farinographic analysis showed improved dough characteristics at 5-15 min of ozonation, with increased dough stability, increased dough development time, reduced softening, and decreased mixing tolerance index (MTI). However, at 25 min, dough stability and development time declined, MTI and degree of softening increased, indicating quality deterioration. Ozonation enhanced bread characteristics, increasing specific volume and oven spring at 5-15 min. Moreover, bake absorption increased, while bake loss decreased with increase in ozone exposure. The brightness (L*) value increased, while a* and b* values of crumb and crust decreased indicating degradation of pigments by ozonation. The textural properties show that the bread made from 15 min ozone exposure flour has softer texture having lowest hardness value as compared to other breads. FTIR spectra confirmed presence of molecular interactions and functional groups in both crumb and crust of breads. Overall, up to 15 min of ozonation enhanced bread-making properties, yielding bread with superior volume and texture, whereas longer exposure adversely affected bread quality.

This study evaluated nutritional and physicochemical properties of dough and bread substituted with hull-less pumpkin seed powder (HPSP) at 0%-10% levels using a newly released variety PAU Magaz kadoo-1. HPSP exhibited low moisture content (5.79%) along with significant ash content (4.09%), crude fiber content (6.15%), and high protein level (35.57%), all confirming its nutritional richness. Protein content increased significantly (p ≤ 0.05) by 21.13% and ash content increased by 123.07%, indicating mineral fortification, when substituted in bread at 10% level. Additionally, the percentage of fat and crude fiber increased significantly (p ≤ 0.05) by 274.32% and 16.33%, respectively, improving nutritional density and affecting the texture and flavor of bread by lubricating qualities of lipids. The farinograph analysis revealed that when HPSP levels reached to 10%; the stability of the dough increased by 243.87%, softening decreased by 55.06%, and mixing index tolerance decreased by 49.92%. Furthermore, breads substituted with HPSP showed enhanced bioactive qualities including antioxidant activity which increased from 3.67% to 21.51% RSA, total phenolic content from 100.98 to 139.54mg GAE/100g, and total flavonoid content from 19.00 to 37.84mg QE/100g. The increased HPSP addition was associated with a progressive darkening of the crust and crumb (lower L*), as well as a decrease in crumb redness and an increase in crust redness (p ≤ 0.05). The links between nutritional, physicochemical, and sensory factors were highlighted by principal component analysis, highlighting 5% HPSP substituted bread as a balanced level of substation with aspect to physico-chemical and nutritional properties.

Milling-dependent modulation of color, texture, and antioxidant properties in Riceberry-substituted Hom Pathum rice-based bread

Bread enriched with broccoli stalk powder is proposed as a newly formulated product with potential health benefits. Wheat flour in the bread recipe was enriched with powder obtained from freeze-drying broccoli stalks, a valuable by-product of vegetable processing. The effects of broccoli stalk powder (BSP) supplementation on the physicochemical and sensory properties of bread, as well as its bioactive profile, were evaluated. The results showed an increase in moisture content and acidity with increasing substitution levels from 0% (control bread—BC) to 7%, while some important parameters in terms of consumers’ acceptability decreased (i.e., loaf volume and porosity). Elasticity exhibited moderate variations, with no major influence at lower substitution levels. A small-scale consumer test indicated good scores up to moderate substitution levels (3–5%). The antioxidant activity of broccoli stalk flour (62.13% ± 1.29%) positively influenced the antioxidant activity of bread with 3% BSP, which increased by approximately 4%. The total polyphenol content (TPC) of the bread with 5% BSP, together with its physicochemical and sensory characteristics, suggested that broccoli stalk powder is a promising functional ingredient for bakery applications.

ABSTRACT The increasing demand for functional bakery items, as well as interest in nutrient‐dense health‐promoting flour alternatives, has fueled the development of composite flour systems for bread production. This study looked at the nutritional composition, functional characteristics, and anti‐hypercholesterolemic potential of sourdough breads made using mixes of unripe plantain ( Musa paradisiaca ), tiger nut ( Cyperus esculentus ), and fenugreek ( Trigonella foenum‐graecum ) flours. The composite flour blends exhibited significant differences ( p < 0.05) in pasting characteristics, with the 50% unripe plantain +39.4% tiger nut +10.6% fenugreek (50UP + 39.4TN + 10.6FG) blend showing the highest peak viscosity (2593.20 RVU). Blends containing more than 60% unripe plantain demonstrated superior stability and setback ratios, indicating better thermal and retrogradation behavior. Sourdough breads produced from these blends showed enhanced textural qualities compared with 100% wheat bread, including improved springiness (0.74–0.76 cm) and reduced firmness, suggesting a softer and more desirable crumb structure. Nutritional studies found that enriched breads contained increased quantities of dietary fiber, vital minerals, and bioactive components. Furthermore, feeding trials revealed that composite‐flour sourdough breads helped to lower serum cholesterol markers, highlighting their anti‐hypercholesterolemic properties. Overall, these data show that integrating unripe plantain, tiger nut, and fenugreek flours considerably improves the functional and health‐promoting properties of sourdough bread.

The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.

ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena in composite breads produced by substituting wheat flour with chickpea flour at 0%, 10%, 20%, and 30%. Moisture content, texture, and viscoelastic properties were monitored over 7 days of storage. Dynamic mechanical analysis (DMA), including frequency sweep and temperature scan tests, was employed as a less commonly used tool to evaluate mechanical changes associated with staling and formulation. Multivariate analyses were used to assess the effects of chickpea flour and storage time on bread properties. Hardness was found to be correlated with viscoelastic parameters obtained by the DMA frequency sweep test. The DMA temperature scan was able to measure the mechanical changes associated with frozen water transition, showing a significant decrease in ice melting temperature related to chickpea flour inclusion (~3°C) and storage time (~2.5°C). Among the different parameters used to describe thermal transitions (storage and loss moduli drops and tanδ peak), it was identified which of these was most effective in discriminating the samples as an effect of both chickpea flour and storage time. Overall, these results support the potential of DMA as a complementary analytical approach for assessing staling and mechanical changes evolution in chickpea‐enriched bread, providing new insights into formulation‐induced structural changes during storage.

Effect of Turmeric Powder Addition on the Quality and Colour Properties of Wheat Bread

ABSTRACT Traditional wheat‐based flatbreads are widely consumed but are limited in protein quality, dietary fiber, and glycemic functionality. To address these nutritional limitations, this study evaluated the effects of partially replacing whole wheat flour (WWF) with quinoa flour (QF) (5–20%) on the nutritional, textural, and sensory properties of chapati and pita bread. Significantly ( p < 0.05) increased water absorption (90.1–95.8%) as quinoa ration incorporation increased, attributed to its higher protein (16.5%) and fiber (9.85%) contents. The gelatinization temperature significantly ( p < 0.05) increased (62.6–67.3°C), and viscosity decreased, indicating delayed starch gelatinization. In vitro carbohydrate digestibility revealed reduced rapidly available glucose in chapati (42.34–33.42%) and Pita (44.03–36.74%), and increased resistant starch, chapati showed from 10.16 to 19.23%, and pita showed from 10.49 to 19.84%, suggesting a slower glycemic response. Textural analysis significantly ( p < 0.05) reduced tearing force with increasing QF, while the 15% substitution (QWF15) maintained optimal dough stability and high sensory acceptance (>75%). Nutritional profiling confirmed significant ( p < 0.05) improvements in protein, fiber, and fat contents, identifying QWF15 as the most balanced formulation. Overall, incorporating quinoa offers a practical strategy to enhance the nutritional quality of traditional flatbreads while improving their functional and metabolic properties.

To improve bread quality and mitigate the potential health risks associated with synthetic preservatives such as sodium dehydroacetate (SD), this study developed a natural preservative system composed of chitosan (CS) and fermented whey (FW) as an alternative. A series of bread formulations containing different ratios of CS and FW (0.5% CS + 0% FW, 0% CS + 0.5% FW, 0.5% CS + 0.5% FW, 1% CS + 0% FW, and 0% CS + 1% FW), along with 0% additive and 0.1% SD, were investigated. Among these, the composite of 0.5% CS and 0.5% FW was identified as optimal. Rheological analysis and scanning electron microscopy showed that this composite significantly enhanced dough viscoelasticity and promoted the formation of a stronger gluten network capable of effectively retaining gas. In subsequent bread quality assessments, the CS-FW composite markedly increased specific volume by 12.4% and slowed staling, whereas SD addition reduced specific volume by 27.2% and accelerated the staling process. During 42 days of storage, bread containing the CS-FW composite maintained aerobic plate count below 10 CFU g-1 and exhibited lower hardness and chewiness, higher elasticity, and more stable moisture, resulting in a shelf life extended approximately sixfold compared with the blank group. The CS-FW composite matched or exceeded the effectiveness of the synthetic preservative SD through a multi-targeted mechanism that simultaneously enhanced sensory properties and ensured microbial safety. This work provides a natural, dual-function approach for extending bread shelf life and improving overall product quality. © 2026 Society of Chemical Industry.

Corn glutelin is the main protein component of corn processing by-products, with a wide range of sources and low cost. However, its hydrophobic molecular structure, poor solubility, foaming and emulsifying properties limit its application in the food industry. Enzymatic hydrolysis can effectively improve its solubility, but the functional properties of hydrolysis products still need further improvement. The plastein reaction is a mild enzymatic modification method that can recondense small peptides in hydrolysis products under the catalysis of protease, meanwhile introducing exogenous amino acids to achieve the targeted regulation of product structure and function. Corn glutelin was hydrolyzed to obtain corn glutelin hydrolysate (CGH). Corn glutelin hydrolysate (CGH) with exogenous amino acids (valine, tyrosine, cysteine and threonine) was mediated by plastein reaction in order to gain modified products enriched with these amino acids, which are Val-CGH, Tyr-CGH, Cys-CGH and Thr-CGH, respectively. This study mainly investigated the functional properties and structural characteristics of these modified peptides. Simultaneously, the modified peptides with superior solubility, foaming ability and foaming stability were screened and applied to bread formulas to evaluate potential application of plastein reaction modifiers in the baking field. The effects of modified peptides on the specific volume of dough, texture and sensory properties of bread were assessed. Among the modified peptides, Cys-CGH had the best foaming property and foaming stability, and fine solubility. Compared with CGH, the solubility of Cys-CGH increased by 4.16%, foaming performance (FC) increased by 41.5%, foaming stability at 10 min (FS10) increased by 10.44%, foaming stability at 20 min (FS20) improved by 12.67%, and bubble stability at 30 min (FS30) improved by 16.63%. In addition, the baking loss rate of the bread sample containing 0.5% Cys-CGH decreased by 0.93%, the specific volume enhanced by 0.27 cm3/g, the hardness lowered by 0.3 N, the springiness raised by 1.03, the chewiness improved by 7.5 N. The sensory acceptance of bread samples with 0.5% Cys-CGH was significantly optimized. In brief, this also demonstrates that adding modifiers with good functional properties can improve the quality of baked products, highlighting their potential as a green food additive in baked goods.

This study assessed the impact of substitution of hulless defatted pumpkin seed powder (HDPSP) on dough and bread properties. Doughs and bread with 0–10% HDPSP were prepared in order to evaluate their physicochemical and sensory characteristics. Farinograph analysis evaluated flour’s mixing capabilities of different HDPSP substituted doughs, while bread quality was assessed for physical and bioactive properties. HDPSP substituted breads showed enhanced antioxidant capacity (2.00 to 8.94% RSA), total phenols (100.67 to 121.21 mg GAE/100 g) and total flavonoid content (19.98 to 28.02 mg QE/100 g). A significant (p ≤ 0.05) lighter bread crust and darker crumb (lower L*) with increased redness level (a*) in crust was observed with a decline in crumb on increasing the levels of HDPSP in breads. The breads with 5% HDPSP substitution was chosen as best with overall acceptability score of 8.45 followed by control bread (8.37). However, the hardness increased from 7.83 N to 8.55 N with 5% substitution of HDPSP in bread while the gumminess was observed as 79.94 N and 157.33 N in control and 5% HDPSP substituted bread. The gumminess and hardness could have counterbalanced each, exhibiting better consumer texture perception. All the data were subjected to a multivariate analysis (PCA) for understanding relationships between different variables. The first principal component (PC1), accounts for 87.1% of the variance indicating effective separation of samples based on their overall performance and quality while second principal component (PC2) offered little additional separation with variance of 10.4%.