Summary
This review describes and discusses the structure, biosynthesis and applications of exopolysaccharides from lactic acid bacteria. These substances are classified as homopolysaccharides, which ...are synthesised from sucrose through the action of extracellular glycosyltransferases or heteropolysaccharides, which are synthesised from repeating unit precursors formed in the cytoplasm and assembled extracellularly by the sequential addition of nucleotide sugars. The industrial application of exopolysaccharides is linked to enhancing the texture and rheological properties of certain fermented products and their production in situ being of particular interest. The chemical characteristics of exopolysaccharides influence interactions with milk proteins in fermented dairy products. These compounds reduce gel syneresis and increase the viscosity, water retention capacity and firmness of the gel, all of which are desirable characteristics for the development of low‐fat dairy products. Similarly, they have applications in the production of gluten‐free bakery products and fermented meat products.
Main differences between the exopolysaccharides produced by lactic acid bacteria and its main applications in fermented foods.
Abstract
The paper presents the results of a study related to the use of grain products and technological chains, which makes it possible to identify the process of creating a product. The study ...analyzes the distinguishing features of traditional and modern technologies of using technologies and schematically provides a critical overview of the varieties of delayed baking, which began to actively develop in parallel with the development of technology.
Michele L. Sarazen
Angewandte Chemie,
March 20, 2023, Volume:
135, Issue:
13
Journal Article
Peer reviewed
Open access
“I chose my current career path because I wanted to combine my passion for sustainable chemistry research with the dedication I saw from my parents as high school educators … My group has fun by ...swapping baked goods …” Find out more about Michele L. Sarazen in her Introducing … Profile.
The quality of bread and bakery products is mostly influenced by the three key stages in the production chain: milling, kneading, and baking. The effects of milling and kneading have been ...systematically reviewed in earlier work, however, there is no comprehensive review of current knowledge regarding the baking process, its effect on product quality, and improvement strategies. The present study addresses this gap.
The first aim is to summarize current knowledge regarding baking technology, and its effects on the characteristics of bread and bakery products. The second aim is to suggest strategies to improve baking and ovens, increasing efficacy, efficiency, and the quality of the final product, with positive impacts on production, profitability, and the environment.
This review highlights the importance of selecting the optimal baking technique as a function of the desired product characteristics. Conventional ovens could be improved through a combination of steam and vacuum techniques. Microwave ovens could be significantly improved by hybridization with other techniques such as IR and IR-visible heating, which combine the browning advantages of IR with the time-saving advantages of microwaves. Both of these hybridizations would reduce baking time, energy consumption, and environmental impacts. In conclusion, despite the great strides that have been made, there is a need for totally new baking methods and ovens that are able to efficiently use renewable energy sources, if we are to face the monumental challenge of environmental sustainability.
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•Effects of baking technologies on bread and baked products quality were summarized.•Modes of heat transfer, dough-bread transition, and types of ovens were described.•Specific strategies to improve baking process and ovens were suggested.•Conventional ovens can be improved by coupling with steam and vacuum technologies.•Microwave ovens upgrade by hybridization with other techniques (IR, jet-impingement).
Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and ...bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.
Essential oils (EOs) have been used for thousands of years. They are highly beneficial to human health due to their antioxidant and antimicrobial properties, besides protecting food from ...deterioration. This current study looks at the essential oils Origanum vulgare and Thymus vulgaris encapsulated in zein nanocapsules using the nanoprecipitation method with a non-ionic Pluronic surfactant. The encapsulation success of EOs was confirmed using transmission electron microscopy (TEM), scanning electron microscopy (SEM), dynamic light scattering (DLS), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). EOS-loaded nanocapsules showed physical and chemical stability in storage (at 4 °C and 20 °C) for 90 days of monitoring with regard to antioxidant activity, encapsulation efficiency, polydispersion index, and zeta potential. The controlled release of nanoparticles is explained by the Korsmeyer–Peppas kinetic model. Nanocapsules have greater antimicrobial activity against gram-positive than gram-negative bacteria. The nanocapsules produced also presented high thermal resistance to baking processes, protecting the bread from the proliferation of moulds and yeasts.
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•Zein nanocapsules with essential oils were efficient during 90 days of observation.•Loaded nanocapsules with essential oils had antioxidant and antimicrobial activity.•Nanocapsules present high thermal resistance, protecting the essential oils from degradation.•Korsmeyer–Peppas kinetic model is considered as satisfactory to explain the control release of nanoparticles.•Loaded nanocapsules with the essential oils extended the shelf life of bread.
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and ...neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
Summary
This study evaluated global trends in ultraprocessed food and drink (UPFD) volume sales/capita and associations with adult body mass index (BMI) trajectories. Total food/drink volume ...sales/capita from Euromonitor for 80 countries (2002‐2016) were matched to mean adult BMI from the NCD Risk Factor Collaboration (2002‐2014). Products were classified as UPFD/non‐UPFD according to the NOVA classification system. Mixed models for repeated measures were used to analyse associations between UPFD volume sales/capita and adult BMI trajectories, controlling for confounding factors. The increase in UPF volume sales was highest for South and Southeast Asia (67.3%) and North Africa and the Middle East (57.6%), while for UPD, the increase was highest for South and Southeast Asia (120.0%) and Africa (70.7%). In 2016, baked goods were the biggest contributor to UPF volume sales (13.1%‐44.5%), while carbonated drinks were the biggest contributor to UPD volume sales (40.2%‐86.0%). For every standard deviation increase (51 kg/capita, 2002) in UPD volume sales, mean BMI increased by 0.195 kg/m2 for men (P < .001) and 0.072 kg/m2 for women (P = .003). For every standard deviation (40 kg/capita, 2002) increase in UPF volume sales, mean BMI increased by 0.316 kg/m2 for men (P < .001), while the association was not significant for women. Increases in UPFD volume sales/capita were positively associated with population‐level BMI trajectories.
Sourdough is one of the oldest examples of natural starters, mostly used for making fermented baked goods as an alternative to baker's yeast and chemical leavening. Almost 30 years of research have ...accumulated showing its performance. Time is mature to elaborate collectively these data and to draw conclusions, which would represent milestones for scientists, industries and consumers.
With the scope of highlighting its microbiological, biochemical, technological and nutritional potential, we used “sourdough” as the only keyword and the PRISMA flow diagram to retrieve, select and systematically review 1230 peer reviewed research articles from four databases (Google Scholar, Scopus, PubMed and ScienceDirect).
The literature states that sourdough baked goods underwent characterization in almost 50 countries and all continents, mainly dealing with salty (breads and substitutes) and sweet products. Converging data defined optimal use conditions, most common microbiological and biochemical characteristics, criteria for selecting and re-using starters, and versatility of sourdough for making baked goods with a relevant number of flour species/varieties and agro-food by-products. Because of the unique microbial composition and functionality, sourdough has claimed as an irreplaceable starter for improving the sensory, rheology and shelf life attributes of baked goods. The most recent literature showed how the sourdough fermentation mainly increased mineral bioavailability, enabled fortification with dietary fibers, lowered glycemic index, improved protein digestibility and decreased the content of anti-nutritional factors. This knowledge is solid for delivering to industries and consumers, and to face new research challenges starting from a consolidated state of the art.
•State-of-the-art for sourdough fermentation.•Microbiological, biochemical, technological and nutritional potential of sourdough.•Sourdough as an alternate to baker's yeast in baked goods.•Industrial relevance and consumer acceptance of sourdough.
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