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.

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.

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.

Gluten-free bread often suffers from poor structure and hard texture due to the absence of gluten, which provides viscoelasticity. The use of starch as a structure forming ingredient in gluten-free foods has been recognized, but the influence of naturally high-amylopectin starches on bread structure and texture remains underexplored. This study investigates the potential of Cilembu sweet potato (CSP) starch, a local Indonesian starch rich in amylopectin, as a novel structure-forming agent for sorghum-based gluten-free bread. The effects of starch gelatinization state, concentration, and combination with hydrocolloids (HPMC, xanthan gum) on bread quality were systematically studied by analyzing baking characteristics, color and texture. Results showed that the incorporation of gelatinized CSP starch at 20% concentration produced sorghum bread with improved proofing percentage, higher specific volume, lower baking loss, as well as lower hardness and gumminess compared to formulations with non-gelatinized starch. Comparison with tapioca and maize starches was conducted by analyzing amylopectin content and starch-gel rheological properties, revealing the superior ability of CSP starch to provide viscoelasticity and stabilize the dough structure during gas entrapment. Furthermore, the combination of CSP starch with 3% xanthan gum yielded an optimal bread structure with textural properties closely approaching those of wheat bread. The findings highlight the critical role of amylopectin content, starch concentration, and starch–hydrocolloid interaction in achieving effective gluten substitution. Moreover, the study provides new insights into the formulation of gluten-free breads and demonstrates the value-added potential of a local crop as a sustainable, functional ingredient for gluten-free food systems.

Olive pomace (OP), a key by-product of olive oil production, is recognized as a sustainable and cost-effective source of natural antioxidants. Rich in polyphenols with proven health benefits, OP shows considerable potential for application in functional foods to improve nutritional quality and oxidative stability. This study aims to evaluate the effect of dried OP (dOP) addition on the nutritional, physicochemical, rheological, antioxidant, and sensory properties of fortified wheat bread. Four different replacement levels (1%, 2%, 5%, and 7%) of dOP obtained from the three-phase process of extra-virgin olive oil production were incorporated into the bread. OP exhibited high levels of fiber (38.5%), carbohydrates (33.22%), monounsaturated fats (67.02%), oleic acid (67.78%), phenolic content (23.39 mg GAE/g dw), flavonoids (13.02 mg QE/g dw), and antioxidant activity (15.25 mg Trolox/g dw). The addition of dOP significantly increased phenolic content, flavonoids, and antioxidant activity of breads; the highest values were recorded at 7% dOP (2.34 mg GAE/g dw, 0.32 mg QE/g dw, and 1.10 mg Trolox/g dw, respectively). No significant differences were observed in rheological and most sensory attributes between the control bread and samples fortified with 1% and 2% dOP. However, fortification at high levels (5% and 7%) significantly affected the bread's texture, color, and sensory properties. Additionally, the sensory evaluation showed that bread fortified with 1%, 2%, and 5% dOP exhibited higher overall acceptability compared to the 7% formulation, which demonstrated a moderate acceptability due to a slight bitterness and sandy mouthfeel. The results suggest that OP can be utilized as a sustainable and functional ingredient in the formulation of high-value bakery products when added at moderate levels.

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm3/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm3/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm3) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively).

Creating a healthy food environment in secondary schools has the potential to communicate social norms regarding healthy dietary choices. This study explored the relationship between the schools' food environment and perceived descriptive (what others do) and injunctive (what others approve) norms regarding healthy dietary choices among adolescents. An exploratory (quasi-experimental) study was conducted in 23 Dutch schools, differing between three arms based on implementation degree of a Healthy School Canteen Program: limited, moderate or sustainable. Students (n = 1004) completed a questionnaire about descriptive and injunctive norms regarding water, fruit/vegetables, snacks, sugar-containing beverages, brown/whole wheat bread. Multi-level analyses were conducted (two-level hierarchical data structure). Compared to limited implementation, students in schools with moderate implementation indicated less favorable norm perceptions with (a) lower descriptive norm scores regarding water (-.30, 95 % CI [-.47; -.12]), (b) lower injunctive norm scores regarding fruit/vegetables (-.29, 95 % CI [-.49; -.10]) and water (-.34, 95 % CI [-.49; -.20]), and (c) higher injunctive norm scores regarding sugar containing beverages (.17, 95 % CI [.02; .32]). No significant differences were observed between students in schools with sustainable implementation and limited implementation. Compared to sustainable implementation, students in schools with moderate implementation indicated less favorable injunctive norm perceptions regarding fruit/vegetables (-.28, 95 % CI [-.47; -.08] and water (-.26, 95 % CI [-.41; -.12]). This study illustrates the complex interplay between perceived social norms regarding healthy dietary choices and efforts to create a healthy food environment. Future research should examine how social norms evolve over time within schools, taking into account their unique context.