The unfermentable nature of cellulose limits its physiological benefits as a dietary fibre. Recently, we drastically increased the fermentability of microcrystalline cellulose by human colon ...microbiota by reducing its crystallinity and polymer chain length (Thielemans et al., 2023). Here, the techno-functional impact of incorporating amorphised cellulose, depolymerised cellulose and amorphised depolymerised cellulose on bread making is investigated. Microcrystalline cellulose and its modified counterparts could be incorporated into bread at a 5 w/w% substitution level without significant volume losses. At a 20 w/w% substitution level, microcrystalline cellulose incorporation caused a loss of 36.4 ± 2.9% in bread loaf volume, while depolymerised celluloses reduced bread volume much less (16.2 ± 1.9%). In-depth characterisation of cellulose samples and 1H NMR and rheological measurements on bread dough revealed that the modified celluloses affected the water balance and gluten hydration in dough less than microcrystalline cellulose. These results complement insights on the importance of water-insoluble dietary fibre structure and hydration behaviour on bread (dough) quality.
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•Milling and acid hydrolysis impact the hydration properties of cellulose•Cellulose hydration properties impact the quality of cellulose-enriched bread dough•Cellulose displaying low water retention is promising for fibre-enriched bread
The magnetic field is an emerging physical method used for food preservation, characterized by its high penetrability in food materials. The effect of a static magnetic field (MF, 2 mT) on frozen ...dough upon freeze-thaw treatments (3, 7, and 10 cycles) was investigated, with conventional freeze-thaw (CF) treatments being used as control. Results showed that the magnetic field ensured the baked bread made from dough a 17.59% larger specific volume and a 30.87% smaller crumb hardness. It accelerated the time for the dough to pass through the maximum ice crystal formation zone by 7 min and reduced the ice melting enthalpy from 63.55 J/g to 56.67 J/g after 10 freeze-thaw cycles. Nuclear magnetic resonance analysis suggested that the conversion of bound water to immobilized water and free water was inhibited. The yeast viability and activity were also better maintained, precisely as the observed increase of 18.18% and 42.23% in its survival and gassing power. After 10 freeze-thaw cycles, the free disulfide (SH) content was determined to be 1.642 μmol/g for CF doughs and 1.624 μmol/g for MF ones, respectively. A reduction of 24.26% in glutenin macropolymer depolymerization was achieved, indicated a more stable gluten structure under the magnetic field.
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•Magnetic field improved the quality of frozen dough bread.•Lower depolymerization degree was detected in gluten using magnetic field.•Yeast survival and gassing power were better preserved under magnetic field.•Magnetic field inhibited water migrations and status change.
This study aimed to enhance bread functionality while maintaining its organoleptic attributes by employing superfine grinding and purple wheat, through characterizing dough properties, bread quality ...attributes, and in vitro starch digestibility. Compared with dough made from commercial-superfine-whole-wheat flour, the superfine-whole-purple-wheat dough was less strong, comparably extensible, and higher in gassing power during mixing, moulding and proofing, respectively. The subsequent bread quality analysis of crumb grain features and texture indicated that the bread made from superfine-whole-purple-wheat flour was more porous and softer with a larger specific volume (3.21 ± 0.20 cm3/g) than that made from commercial-superfine-whole-wheat flour (2.30 ± 0.17 cm3/g). Additionally, the superfine-whole-purple-wheat bread had a significantly slower glucose release (k = 0.0048 min−1) during in vitro starch digestion as compared to the superfine-whole-wheat bread (k = 0.0065 min−1). Therefore, this study demonstrates that using superfine-whole-purple-wheat flour leads to bread with desirable quality attributes and potential health benefits compared to conventional whole-wheat flour.
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•Co-impact of superfine milling and purple wheat on dough and bread was synergistic.•SWPWD was significantly stronger in gassing power during proofing.•SWPWB was significantly softer, more porous, and less chewy in bread quality.•SWPWB significantly reduced the estimated GI as compared to SB.•SWPWB maintained its organoleptic quality while with potential health benefits.
east biomass is often used in the fermentation of bread dough. Dough fermentation can be maximized by adding a nitrogen source. This study used yeast isolates from salak pondoh (YIS-3, YIS-4, and ...YIS-7). The purpose of this study was to determine the effect of nitrogen addition on yeast growth and bread quality. This study used an experimental approach. The results of the growth study showed that all isolates treated with 0.05% urea produced higher biomass and cell counts than those treated with control. The highest biomass was produced by YIS-7, which was 3.81 g/300mL, while the highest number of cells was produced by YIS-3, which was 29.02x106 cells/mL. The percentage of proofing results showed that all yeast isolates treated with 0.05% urea needed a longer time to achieve the highest proofing. However, the volume of bread after baking showed better results than those treated with control. The largest volume of bread produced by YIS-3, was 972.14 cm3. The results of the organoleptic test showed that P<5%, which means that all treatments had a significant effect on the taste, aroma, color, and texture of the bread. Overall, the panelists gave good acceptance of the bread fermented by YIS-3 with 0.05% urea treatment. So it can be concluded that the addition of urea with a concentration of 0.05% in YIS-3 gave the best effect on the yeast growth and bread quality.
•Superfine wheat bran increased the hardness and brightness of bread crumb.•Bran fortification up to 20% was overall acceptable to consumers (score > 6)•Superfine wheat bran retarded bread ...staling.•Superfine wheat bran decreased releasing rate of glucose during bread digestion.•Superfine wheat bran increased releasing rate of antioxidants during digestion.
To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D50 of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread’s cell size by 10.7% and insignificantly impacted on bread’s specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285–353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation.
The utilization of agricultural residues (ARs) has been involved in the bakery product, particularly due to the functional ingredients of AR. The concept of glycemic index (GI) is indicated to ...classify carbohydrate-based foods according to their postprandial glucose response. Long term consumption of food with high GI will lead to the risk of chronic disease. The objectives of this study are to investigate the effect of the substitution of AR on the physical properties of dough and physicochemical and sensory properties of breads. Spent soymilk (SS) and rice bran (RB) were used in this study. The results observed that SS and RB contain high fiber ranging from 9.16 to 20.48% (d.b.). The stability and extensibility of rheological properties of dough decreased with the increases of the substitution of AR. The substitution of SS significantly decreased the volume and height of bread but increased hardness and chewiness. The substitution of AR significantly (p<0.05) reduced the value of estimated glycemic index (eGI) from 94.6 to 62.9. Moreover, the breads containing 10%, 20% RB, and 10% SS were similar with the control sample according to the result of sensory evaluation, which can be used to improve the nutritional quality of bread.
This review presents integrated literature data on the occurrence and type of dietary fibres present in cereals and pseudocereals, as well as their technological role in production of wheat based ...dough and bread. The focus on wheat based dough and bread was in order to objectively compare the influence of the fibre and flour fractions of cereals and pseudocereals on the same food matrix. The evident heterogeneity, contradiction of scientific results and the lack of objective comparability were the main reason for compilation of systematic review. Remarkably, the literature is characterized by a large methodology gap that leads to significant knowledge gap due to the lack of the comparability of presented results on dietary fibre content, composition and influence on wheat based dough and bread properties. Based on this, the authors must emphasize the need for standardized presentation of scientific results in the future by scientific community.
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Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine. As an emerging functional food ingredient, Chinese chestnuts are rich in a range of ...bioactive nutrients such as starch, dietary fiber, fat, protein, trace metal element and vitamins A, B, C, D and other nutrients. In our study, Chinese chestnut powder (CCP) were added into bread formulation at 2%–6% levels (based on flour weight) to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability. The texture properties, retrogradation enthalpy, water distribution, and estimated glycemic index (eGI) of wheat bread containing CCP as a functional additive were also investigated. The results showed that incorporation of CCP apparently affected bread texture, resulting in increased hardness, as well as decreased the specific volume of wheat bread. These influences were generally proportional to the amount of CCP used. It was found that adding too much CCP resulted in a dark red color, showing increased significantly higher total color difference (ΔE) and L values. Conversely, addition of CCP significantly reduced starch digestion rate and digestion extent in bread, and the reduction degree was positively related to the amount of CCP applied. The greatest reduction in eGI value from 79.40 (control) to 75.02 (6% CPP bread) was observed. Meanwhile, the content of resistant starch of 6% CPP bread was about 1.36 times higher than that of control bread. CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days. The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization. These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions, such as lowering potential glycaemic response and improving anti-staling characteristics of bread.
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The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two ...consortia were set up, containing a yeast strain (either a commercial Saccharomyces cerevisiae strain or a maltose-negative Kazachstania unispora strain) and two strains of Lactic Acid Bacteria (LAB), belonging to Weissella cibaria and Pediococcus pentosaceus species. The ability to grow in co-culture was investigated, and no inhibitions were recorded between the LAB and yeasts, that grew in proportions deemed desirable for sourdoughs. The performance of the two consortia was assessed in a spelt-based sourdough bread, and the leavening behavior, bread volume and crumb softness, shelf life and consumer preference were assessed. The product obtained with the consortium containing S. cerevisiae had superior crumb texture that was maintained through 5 d of storage, and was well accepted by the consumers. Furthermore, both consortia improved the mold free shelf-life when challenged with common cereal contaminants. The data showed that selected starter cultures have a good potential in improving the quality of bakery products obtained with flours that have a poor technological performance, such as spelt, but interesting nutritional properties and sustainable cultivation.
•Two novel microbial consortia for spelt based sourdough bread were set up.•The consortia were stable with no inhibitions recorded.•Strains of Weissella cibaria and Pediococcus pentosaceus improved bread texture.•The consortia improved the mold-free shelf-life.
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•Dough and bread fortified with phenolic compounds have more health benefits.•Phenolics interact with gluten and delay starch gelatinization and staling.•Phenolics influence dough ...properties and bread quality.•Phenolics could prevent the formation of carcinogens during bread making.
A diet rich in phytochemical phenolics has been associated with the reduction of some chronic diseases. Therefore, there has been a growing demand for phenolic-enriched functional foods. Bread is a staple food for most populations, and bread supplemented with phenolic compounds has attracted growing research interests in recent years. Besides improving the antioxidants in bread, adding phenolic compounds also affects dough’s physicochemical properties and qualities because of various interactions with flour constituents. In addition, phenolic compounds may prevent the formation of carcinogens such as acrylamide during baking, thus functioning as an anti-carcinogenic agent in food systems. This review examines recent researches conducted on bread enriched with phenolic compounds and their effects on dough properties, bread quality, associated interactions with gluten and starch macromolecules, as well as potential health benefits regarding bioaccessibility and bioavailability. Research gaps in the area are further identified and future research opportunities are recommended.
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