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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 40437

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Prof. Dr. Silvia Mironeasa

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Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
Interests: food processing; food control; innovative products; industrial engineering; materials engineering; quality assurance
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Dear Colleagues,

At present, there is a growing interest in the industry to manufacture food products containing health-promoting nutrients and to prevent nutrition-related disorders. The addition of plant ingredients represents a valuable strategy to improve food nutritional properties, contributing to the reduction of nutrient deficiencies. The use of composite and gluten-free flours or natural ingredients in the manufacture of bakery, pasta, and breakfast products is a preferred practice. Plant ingredients comprising polysaccharides and fibers, prebiotics and probiotics, lipids, vitamins and minerals, and antioxidants added in food recipes is of interest.

This Special Issue is dedicated to contributions investigating the development of new strategies to improve the technological, nutritional, and sensory properties of bakery, pasta, and extruded products. The issue is open to both conventional and gluten-free products.

Prof. Dr. Silvia Mironeasa
Guest Editor

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Keywords

Baked products
Pasta
Extruded products
New product development
Gluten-free products
Technological properties
Rheological properties
Textural properties
Microstructure analysis
Glycemic index
Nutritional value

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Published Papers (11 papers)

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Editorial

Jump to: Research, Review

3 pages, 176 KiB

Open AccessEditorial

Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products

by Silvia Mironeasa

Appl. Sci. 2022, 12(6), 2794; https://doi.org/10.3390/app12062794 - 9 Mar 2022

Cited by 4 | Viewed by 1631

Abstract

There is a growing interest in the industry to manufacture food products containing health-promoting nutrients and to prevent nutrition-related disorders [...] Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

Research

Jump to: Editorial, Review

15 pages, 331 KiB

Open AccessFeature PaperArticle

The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics

by Nicoleta Vartolomei and Maria Turtoi

Appl. Sci. 2021, 11(24), 12035; https://doi.org/10.3390/app112412035 - 17 Dec 2021

Cited by 13 | Viewed by 3179

Abstract

An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm³/100 g (WF)–174.46 cm³/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

22 pages, 3365 KiB

Open AccessArticle

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

by Mădălina Ungureanu-Iuga, Denisa Atudorei, Georgiana Gabriela Codină and Silvia Mironeasa

Appl. Sci. 2021, 11(24), 11706; https://doi.org/10.3390/app112411706 - 9 Dec 2021

Cited by 11 | Viewed by 3110

Abstract

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO₂ volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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14 pages, 29604 KiB

Open AccessArticle

Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

by Pavel Skřivan, Marcela Sluková, Lucie Jurkaninová and Ivan Švec

Appl. Sci. 2021, 11(13), 6138; https://doi.org/10.3390/app11136138 - 1 Jul 2021

Cited by 11 | Viewed by 2294

Abstract

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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18 pages, 2748 KiB

Open AccessArticle

Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features

by Mădălina Iuga, Ana Batariuc and Silvia Mironeasa

Appl. Sci. 2021, 11(12), 5403; https://doi.org/10.3390/app11125403 - 10 Jun 2021

Cited by 5 | Viewed by 2579

Abstract

Heat moisture treatment (HMT) can be a useful method of wheat flour functionality modification, improving the nutritional value of pasta along with grape peels (GPF) addition. The aim of this study was to investigate the combined effects of HMT temperature, time, and moisture and GPF level on dough and pasta properties. Dough rheology and texture, pasta color, texture, total polyphenols (TPC), dietary fiber (DF), and resistant starch (RS) contents were evaluated. Furthermore, an optimization was performed based on Response Surface Methodology (RSM) and desirability function. The results showed that HMT regime and GPF determined proportional dough viscoelastic moduli and firmness increase. On the other hand, cooked pasta firmness and gumminess decreased with HMT conditions and GPF level rise. Higher pasta RS and DF content was promoted by HMT and GPF components. The reduction effect of HMT on TPC was countered by the incorporation of GPF, a rich source of polyphenols. The optimization revealed that the recommended wheat flour treatment regime would be 87.56 °C, 3 h, and 26.01% moisture, while the quantity of GPF that could be added was 4.81%. For these values, the maximum functional and nutritional values would be achieved with minimum negative impact on pasta quality. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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16 pages, 309 KiB

Open AccessArticle

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

by Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop and Sevastiţa Muste

Appl. Sci. 2021, 11(11), 4791; https://doi.org/10.3390/app11114791 - 23 May 2021

Cited by 30 | Viewed by 4593

Abstract

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

21 pages, 28708 KiB

Open AccessArticle

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

by Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś and Mohammed Nesreddine Zidoune

Appl. Sci. 2021, 11(10), 4605; https://doi.org/10.3390/app11104605 - 18 May 2021

Cited by 29 | Viewed by 4956

Abstract

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO₂ production, and CO₂ retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm³/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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19 pages, 2155 KiB

Open AccessArticle

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

by Ionica Coțovanu and Silvia Mironeasa

Appl. Sci. 2021, 11(4), 1731; https://doi.org/10.3390/app11041731 - 15 Feb 2021

Cited by 18 | Viewed by 3275

Abstract

Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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16 pages, 1173 KiB

Open AccessArticle

Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties

by Aleksandra Szydłowska-Czerniak, Szymon Poliński and Monika Momot

Appl. Sci. 2021, 11(4), 1558; https://doi.org/10.3390/app11041558 - 9 Feb 2021

Cited by 11 | Viewed by 4039

Abstract

The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds and different types of fats (rapeseed oil, margarine and coconut oil)—was estimated using the central composite design (CCD) with two factors and response surface methodology (RSM). Effects of partial substitution of WF for RPC (0–40 g) in a total flour blend (100 g) and fats with various amounts of saturated fatty acids (SAFA = 2.3–24.9 g) on antioxidant capacity (AC) and sensory characteristics (color, odor, texture, flavor, overall acceptability, and purchase intent scores) of the novel biscuits were investigated. Conventional solid (liquid)–liquid extraction and ultrasound-assisted extraction (UAE) were applied to extract total antioxidants from main ingredients used for the preparation of doughs as well as the baked biscuits. The AC of biscuits and their components were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The DPPH results were the highest for the RPC flour (DPPH = 15,358–15,630 μmol Trolox (TE)/100 g) and biscuits containing rapeseed oil and 40 g of RPC flour (DPPH = 7395–10,088 μmol TE/100 g). However, these biscuits had lower sensory scores for each attribute and the lowest purchase intent scores. The quadratic response surfaces were drawn from the mathematical models in order to ensure the good quality of the proposed biscuits with RPC. The DPPH results obtained and the mean sensory scores correlate with the predicted values (R² = 0.7751–0.9969). The addition of RPC with high antioxidant potential to biscuits and the replacement of margarine or coconut oil by rapeseed oil interfered with their acceptability. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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12 pages, 277 KiB

Open AccessArticle

Assessing the Performance of Different Grains in Gluten-Free Bread Applications

by Iuliana Banu and Iuliana Aprodu

Appl. Sci. 2020, 10(24), 8772; https://doi.org/10.3390/app10248772 - 8 Dec 2020

Cited by 11 | Viewed by 2948

Abstract

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm³/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

Review

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25 pages, 936 KiB

Open AccessReview

Strategies for Reducing Sodium Intake in Bakery Products, a Review

by Georgiana Gabriela Codină, Andreea Voinea and Adriana Dabija

Appl. Sci. 2021, 11(7), 3093; https://doi.org/10.3390/app11073093 - 31 Mar 2021

Cited by 11 | Viewed by 6016

Abstract

Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers. Full article

(This article belongs to the Special Issue Effects of Plants’ Ingredients on Dough and Final Product)

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