The online version contains supplementary material available at 10.1007/s10068-026-02189-7.

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

Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safety.

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

ABSTRACT In this study, the possibility of using waste stale white and whole wheat bread flour in cookie production was investigated. Adding stale bread flour to the cookie formulation significantly affected the water absorption capacity, swelling capacity, bulk density values of the cookie flour and hardness, adhesiveness, gumminess, extrudability, springiness and cohesiveness properties of cookie dough. The use of stale bread flour caused an increase in baking loss of cookie samples, while a decrease in breaking force values in general. The higher level of color change occurred in samples containing stale whole wheat bread flour. It was determined that cookie samples containing 25% stale whole wheat bread flour were the most liked. In general, considering the total scores obtained in sensory evaluation, it was concluded that stale white bread flour can be used up to 50% and stale whole wheat bread flour can be used up to 75% in cookie production.

The replacement of wheat flour (WF) by legume flours allows to obtain functional baked goods, but generally leads to technological and sensory defects. Applying thermal treatments to legumes can lead to increased nutrient digestibility and water absorption, reduced unpleasant flavors, and various textural modifications. This work evaluated the technological aspects of dough and breads made with thermally treated lentil flour (LF). In this study, LF was produced from raw lentils that were soaked, cooked (30min - boiling water), and dried (12h - 60°C). WF was replaced by different percentages of LF: 0 (Control), 10 (LF10), 20 (LF20) and 30% (LF30). Hydration properties, color, specific volume, alveolar parameters, rheological characteristics, nutritional composition, and sensory acceptability were evaluated. The LF dough reached lower volumes during fermentation, leading to inferior bread specific volume, with this effect being more pronounced when LF substitution level increased. LF20 and LF30 were labelled as good sources of fiber (with values of 10.2% and 13.1% respectively), and LF30 can also be considered as good source of protein (with a value of 17.2%). Results shows that even the smallest amounts of LF significantly improved the nutritional profile of the bread. LF breads were perceived as nutritive, artisanal, and with the ability of satiate by the consumers, and the flavor lentil was only perceived with LF > 10%. Lentil addition was shown to be a viable alternative for improving the nutritional profile of traditional breads, leading to products with high acceptance. LF20 bread could be considered as products with a good balance between different technological, nutritional and sensory attributes.

The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of 3%, 6%, 9%, and 12% on dough rheology and bread quality were investigated. Farinograph analysis showed that kudzu addition slightly increased water absorption and dough development time, while significantly improving dough stability and the farinograph quality number. At the same time, a higher degree of dough softening indicated partial weakening of the gluten network at higher substitution levels. The incorporation of kudzu root significantly increased bread yield due to enhanced water retention associated with its high dietary fiber content. However, a reduction in specific volume was observed at the highest substitution level (12%), indicating limitations in gas retention capacity. Crumb structure analysis revealed a shift toward a finer and more homogeneous pore distribution with increasing kudzu content, accompanied by a reduction in large pores. These structural changes were reflected in texture profile analysis, where increased hardness and chewiness were observed, particularly at higher substitution levels, while cohesiveness and springiness were only slightly affected. Partial substitution with kudzu root powder also resulted in a significant increase in total phenolic content, flavonoid content, and antioxidant potential of the breads, with the highest values observed in samples containing 12% kudzu root powder. In addition, breads enriched with kudzu root showed reduced digestible starch content compared with the control sample. Despite these modifications, breads enriched with up to 9% kudzu root maintained acceptable technological quality, balancing improved water retention with moderate changes in structure and texture. The results demonstrate that kudzu root can be used as a functional ingredient in wheat bread, contributing to increased dietary fiber content while maintaining satisfactory processing and quality characteristics.

Fenugreek's nutritional potential remains underexplored in processed foods, particularly regarding its integration, bioactive stability, and amino acid content post-baking. To address this gap, wheat bread was prepared with fenugreek seed powder (FSP) at 0% (control), 5% (sample A), 7.5% (sample B), and 10% (sample C) and assessed for nutritional, bioactive, amino acid, and sensory properties. The results showed that the protein and fiber contents increased progressively from control (15.14 ± 0.09%) to sample C (16.30 ± 0.06%), while carbohydrate levels declined with higher FSP inclusion. Bioactive compounds (total phenolics, flavonoids, and antioxidant capacity) increased with progressive inclusion of FSP, reaching the highest values in sample C (TPC 273.89 ± 0.10 mg GAE/100 g; TFC 61.34 ± 0.05 mg QE/100 g; antioxidant capacity 3.21 ± 0.01%), followed by sample B, sample A, and the control. Additionally, essential amino acids, notably arginine and lysine in sample C, increased with rising fenugreek levels, while nonessential amino acids decreased. However, sensory evaluation showed breads fortified up to 7.5% with FSP (sample B) achieved the highest acceptance, whereas higher inclusion of fenugreek reduced scores. These findings indicate that moderate fenugreek fortification enhances the nutritional and functional profile of bread while maintaining consumer acceptability. Such products could serve as affordable, functional alternatives to conventional breads, supporting dietary diversification and improved community nutrition.

Refined wheat staple foods are widely criticized for low dietary fiber and high postprandial glycemic response, making soluble dietary fiber fortification a promising strategy for cereal improvement. This study investigated how resistant dextrin (RD) modulates wheat starch, gluten, dough, and bread quality through multiscale interactions. In wheat starch, 6% RD gave the best overall balance, reducing 14-day retrogradation from 57.2% to 48.6%, delaying gelatinization, and restricting amylose diffusion, with hydrogen bonding identified as a major contributing interaction. In gluten, RD increased water-holding capacity but weakened network integrity, as evidenced by reduced moduli, a shift in thiol–disulfide balance, secondary-structure redistribution (increased β-sheet, decreased α-helix/β-turn), and suppressed glutenin polymerization, yielding a looser microstructure. In dough, SEM and rheological results suggested that moderate RD (4–6%) may form a hydrated, polysaccharide-rich phase that fills structural voids and improves matrix continuity, partially offsetting gluten weakening and enhancing viscoelasticity. Overall, this study establishes a quantitative relationship between RD addition level, multiscale macromolecular interactions in wheat matrices, and the processing performance and quality of bakery products.

Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct. This research establishes a unique framework for balancing the anti‐nutrient reduction of fermentation with the functional fiber of pomace. Incorporating these blends significantly altered dough rheology, requiring higher pasting temperatures (79.5°C–91.6°C) while markedly reducing viscosity profiles compared to traditional wheat bread dough. A key outcome of this enrichment was a significant nutritional surge: Total phenolics reached 131.84 mgGA/kg and flavonoids 82.15 mgQE/kg, with fermented‐Cardaba based formulations showing the highest potential bio‐accessibility. However, the study identifies a critical threshold for byproduct utilization; lemon pomace levels exceeding 5% triggered a shift in physical quality, characterized by a darker hue (L*: 48.67–59.88) and increased density. Using principal component analysis, the study identifies crust color (VIPC = 0.56) and astringency as the primary drivers of consumer acceptance, providing a definitive roadmap for optimizing the inclusion of citrus byproducts in functional baking. Therefore, this work offers a validated formula for transforming waste streams into high‐antioxidant shelf‐stable gluten‐free products.

Germinated quinoa flour as a functional ingredient in wheat bread: Impact on dough microstructure, rheology, and nutritional-sensory profile

Novel pectin-low-density lipoprotein oleogels as techno-functional ingredients improved the structural and textural characteristics of gluten-free bread.

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.

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

Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread

Food-gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an in vitro intestinal model.

The aim of this work is to calculate the nutrient and economic loss associated with different extract rate (ER) flours for use in the production of flat Arabic bread (Kmaj), and to come up with recommendations for decision makers on the feasibility of raising the ER of the flour used in its production. A review of literature was undertaken through a comprehensive search of pertinent work using keywords: wheat purification, whole wheat bread, white bread, Arabic bread in the databases of PubMed, Scopus and Google scholar. The levels of protein, vitamins, minerals and fiber content of the various ER levels of Hard Red Winter wheat flours, obtained from published literature were tabulated and averaged. Loss of the nutrients based on the nutrient content of this flour was calculated and graphically represented from the tabulated data. Analysis of Variance was performed with means separated by Duncan Multiple Range Test using SPSS program. Correlations between the different variables, and prediction equations of nutrient losses from the extraction rates of this flour were constructed. The review, supported with figures, concluded that using higher ( ER) flour in bread production would result in its improved nutritional value, and in economic savings especially for countries which rely on wheat imports to feed their populations. The millers welcomed the suggestion to increase the ER of the straight grade flour to 80%, while bakers had reservations about the idea citing negative impact of the bran and the resulting consumer rejection of the bread. Based on these results, it is recommended to increase the extraction rate of the flour used in the production of the subsidized flat bread to at least 80%.

Due to their nutritional composition, algae are promising ingredients in the development of new foods. The aim of our work was to prepare bread containing Spirulina platensis (new name Arthrospira platensis) in different percentages (0.5, 1.0, 2.5%) within the framework of the MSZ 6369/8-1988 standard, and to determine its content (dry matter, ash, fat, protein/nitrogen, fiber content, carbohydrate content, and polyoxide, color), as well as its texture and color. Furthermore, we assessed consumer opinions through a sensory evaluation. We found that increasing the width and shape fraction while decreasing the height. The results showed that the antioxidant and polyphenols properties of Spirulina-enriched breads increased. The protein, nitrogen, fibre content increased and carbohydrate, energy value properties of Spirulina-enriched breads decreased with increasing concentration of algae. Spirulina powder increased the greenness of the bread and decreased the lightness of the crumb. The hardness, cohesiveness and springiness increased with the addition of Spirulina to bread, while the gumminess and chewiness values became lower compared to the control. Consumer acceptability results showed that the addition of Spirulina at a concentration of 2.5% significantly reduced overall acceptance. Our results indicated that Spirulina cyanobacteria, can be a suitable raw material for making bread, also from the point of view of healthier and sustainable nutrition.

The article examines the issue of increasing the biological value of wheat bread in the Republic of Tajikistan, where bread has traditionally been one of the main staple foods. As a source of functional components, the use of plant powder derived from Rosenbach onion (siyohalaf), which is rich in iodine, iron, calcium, phosphorus, and other micro- and macroelements, is proposed. The results of the chemical analysis of the plant raw material conducted in the laboratories of the University of Agriculture in Krakow are presented, along with the organoleptic and physicochemical indicators of experimental bread samples enriched with 1%, 3%, and 5% of the plant powder. It was established that adding 1–3% of the powder increases the nutritional and biological value of the bread without reducing its quality, whereas a 5% dosage leads to deterioration of its structural and mechanical characteristics. An economic calculation of the production cost of functional bread was performed, confirming the feasibility of implementing this technology. Based on the calculations, the price of one loaf of finished wheat bread containing Rosenbach onion (siyohalaf) powder—intended as a functional food product recommended for the general population and for individuals suffering from iodine deficiency—is 8 somoni 25 dirams. The product profitability is 17.99%, and the sales profitability is 14.9%, which is a significant indicator for the modern baking industry. The introduction of such a new type of product is expected to yield very positive results for the future development of the industry, ensuring food security and increasing the competitiveness of the national economy. The results obtained indicate promising prospects for the use of Rosenbach onion in the development of functional bakery products that help improve the mineral composition of the population’s diet.

Modern diets often provide insufficient health-promoting nutrients, prompting the development of enriched staple foods. This study investigated the impact of incorporating germinated spelt (Triticum spelta), naked oat (Avena nuda), and buckwheat (Fagopyrum esculentum) seeds at 30% and 60% levels on the nutritional, technological, and sensory properties of wheat bread. Liquid chromatography-mass spectrometry (LC-MS/MS) analysis verified the successful transfer of grain-specific bioactive compounds into the dough and bread matrix-benzoxazinoids (BOA, MBOA) from spelt, avenanthramides (AVN A, B, C) from oats, and flavonoids (e.g., rutin, vitexin, orientin) from buckwheat-emphasizing both free and bound metabolite fractions. Multigrain breads exhibited a complementary phytochemical profile. The antioxidant properties of the enriched breads were markedly enhanced, with germinated buckwheat providing the most pronounced increase. Analysis confirmed a significant increase in dietary fibre content proportional to the level of germinated grain addition, with almost double the content in 60% multigrain bread. Texture analysis indicated that the control crumb exhibited the greatest relative firming over 48 h during storage. Sensory evaluation showed that all of the enriched breads received high acceptability scores (>18/20). The incorporation of germinated seeds effectively enhances the nutritional value of bread, offering a promising strategy for developing health-promoting bakery products.