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Impact of Functional Ingredients on Technological, Sensory and Health Properties...
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Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (23 July 2024) | Viewed by 20254

Special Issue Editors

Dr. Barbara Simonato

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Dr. Roberta Tolve

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, the emerging popularity of healthy and sustainable diets and the growing consumer demand for functional food represent new challenges for researchers and producers. Functional ingredients are heterogeneous compounds with potentially health-promoting activities useful to developing healthy foods. Bread and other bakery products, being the most important staple foods consumed worldwide, represent ideal products for functional ingredients' inclusion. Moreover, the agro-industrial by-products, within the scope of the circular economy, might also be a source of bioactive substances.

This Special Issue welcomes original research papers, reviews, and short communications that advance knowledge and strategies for developing functional bread and other bakery products to improve consumers' nutrition and health.

Special interests concern the fortification of conventional and gluten-free bakery products with functional ingredients and the assessment of the inclusion of bioactive substances in the nutritional, sensory, and technological properties of baked goods.

Dr. Barbara Simonato
Dr. Roberta Tolve
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bakery products
  • bioactive compounds
  • new product development
  • functional bread
  • food fortification
  • gluten-free product
  • technological properties
  • nutritional properties
  • sensory properties
  • agro-industrial by-products

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Published Papers (11 papers)

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Editorial

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4 pages, 170 KiB  
Editorial
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products
by Roberta Tolve and Barbara Simonato
Foods 2024, 13(20), 3330; https://doi.org/10.3390/foods13203330 - 20 Oct 2024
Viewed by 951
Abstract
Improving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development [...] Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

Research

Jump to: Editorial

11 pages, 4772 KiB  
Article
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread
by Ilaria Pasqualoni, Roberta Tolve, Barbara Simonato and Federico Bianchi
Foods 2024, 13(16), 2488; https://doi.org/10.3390/foods13162488 - 8 Aug 2024
Viewed by 1763
Abstract
Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose, potentially causing [...] Read more.
Bread, a staple food consumed worldwide, plays a pivotal role in nutrition. Nevertheless, it is to be underlined that white bread is classified as a high glycemic index food, and its frequent consumption can lead to rapid increases in blood glucose, potentially causing metabolic stress and contributing to insulin resistance and type 2 diabetes. So, there is a growing interest in bread formulations with ingredients that can lower its GI. With this view, bread was formulated, substituting wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch. The results showed the different resistant starches’ impacts on the glycemic index reduction. Specifically, chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic index (pGI < 55). Retrograded starch from tapioca (RS III) allows the bread to reach a pGI value of 55, the upper value for classifying a food as low pGI. The retrograded starch from corn (RS III) allows a decrease in the bread’s glycemic index, but the product is still classified as ‘high pGI’ (>70). Moreover, the addition of by-products rich in polyphenols contributes to a lowering of the pGI. Concerning the technological parameters, the outcome revealed an increase in the moisture content across all the newly formulated samples compared to the control. At the same time, the volume and specific volume showed a decrease. The newly formulated samples exhibited a higher baking loss, particularly when incorporating resistant starch, which increased the hardness and chewiness with decreased cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and tapioca-resistant starch (RS III and IV) offers a promising strategy for producing high-fiber bread with a low glycemic index, catering to health-conscious consumers. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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22 pages, 6787 KiB  
Article
Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread
by Ritnesh Vishal Prasad, Sushil Dhital, Gary Williamson and Elizabeth Barber
Foods 2024, 13(15), 2401; https://doi.org/10.3390/foods13152401 - 29 Jul 2024
Cited by 1 | Viewed by 1692
Abstract
Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, [...] Read more.
Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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11 pages, 1811 KiB  
Article
Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making
by Sung-Huo Kim, Yeon-Ji Jo, Sung Ho Lee and Sung-Hoon Park
Foods 2024, 13(11), 1678; https://doi.org/10.3390/foods13111678 - 27 May 2024
Cited by 3 | Viewed by 1339
Abstract
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil [...] Read more.
In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread’s quality, thus offering a practical solution to reduce unhealthy fats in bakery products. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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13 pages, 1467 KiB  
Article
Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
by Nayeon Baek, Yujin Moon, Jeongeon Kim and Meera Kweon
Foods 2023, 12(20), 3843; https://doi.org/10.3390/foods12203843 - 20 Oct 2023
Cited by 1 | Viewed by 1365
Abstract
The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for [...] Read more.
The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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14 pages, 2025 KiB  
Article
Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread
by Takako Koriyama, Mika Saikawa, Yuria Kurosu, Michiyo Kumagai and Takahiro Hosoya
Foods 2023, 12(20), 3760; https://doi.org/10.3390/foods12203760 - 13 Oct 2023
Cited by 1 | Viewed by 1577
Abstract
Although a decrease in bread volume on adding nutrient-rich Moringa oleifera leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on [...] Read more.
Although a decrease in bread volume on adding nutrient-rich Moringa oleifera leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on bread quality. Bread was supplemented with MLP and RMLP treated at varying temperatures and times; the baked bread was then biochemically evaluated relative to the control. The specific volume of MLP-supplemented bread was 2.4 cm3/g, which increased to >4.0 cm3/g on using MLP roasted at 130 °C for ≥20 min, demonstrating remarkable swelling. The specific volume of bread supplemented with MLP roasted at 170 °C for 20 min was 4.6 cm3/g, similar to that of the control. Additionally, MLP interfered with carbon dioxide production in bread, thus decreasing the abundance of yeast cells; however, RMLP had no such effect and allowed normal fermentation. Scanning electron microscopy revealed gluten formation independent of MLP roasting. Thus, MLP-containing breads generally exhibit suppressed fermentation and expansion due to the bactericidal properties of raw MLP, but these effects are alleviated by heat treatment. These findings highlight the importance of heat treatment in mitigating the effects of MLP on bread fermentation and swelling. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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14 pages, 1477 KiB  
Article
Comprehensive Analyses of Breads Supplemented with Tannic Acids
by Yanbin Guan, Xun Yang, Chuang Pan, Jie Kong, Ruizhe Wu, Xueli Liu, Yuesheng Wang, Mingjie Chen, Miao Li, Qiong Wang, Guangyuan He, Guangxiao Yang, Junli Chang, Yin Li and Yaqiong Wang
Foods 2023, 12(20), 3756; https://doi.org/10.3390/foods12203756 - 12 Oct 2023
Cited by 1 | Viewed by 1827
Abstract
Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. [...] Read more.
Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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16 pages, 1864 KiB  
Article
Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
by Brenda Ozón, Juliana Cotabarren, Florencia R. Geier, M. Paula Kise, Javier García-Pardo, Mónica G. Parisi and W. David Obregón
Foods 2023, 12(18), 3382; https://doi.org/10.3390/foods12183382 - 9 Sep 2023
Cited by 5 | Viewed by 1845
Abstract
By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability [...] Read more.
By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability for consumption, according to a preliminary consumer research study based on an affective test employing a five-point hedonic scale of global acceptance. In this context, protein hydrolysates of the chia expeller were produced using Alcalase, reaching a degree of hydrolysis of 54.3 ± 1.6% with an antioxidant activity of 55.8 ± 0.4% after 6 h incubation at 25 °C in the presence of the enzyme. These peptides showed appropriate techno-functional properties and chemical compositions suitable for the further development of bakery products. Taken together, our approach and the development of a fortified bread with plant-based bioactive peptides provide a novel and eco-friendly alternative for the recovery of nutrients from agro-industrial waste. More importantly, these enriched breads could exert beneficial effects on human health by exploiting the antioxidant properties of functional peptides derived from the chia expeller. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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13 pages, 1271 KiB  
Article
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
by Federico Bianchi, Mariasole Cervini, Gianluca Giuberti and Barbara Simonato
Foods 2023, 12(13), 2584; https://doi.org/10.3390/foods12132584 - 2 Jul 2023
Cited by 5 | Viewed by 1661
Abstract
The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, [...] Read more.
The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL’s fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25–50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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18 pages, 2025 KiB  
Article
Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads
by Débora Cerdá-Bernad and María José Frutos
Foods 2023, 12(12), 2380; https://doi.org/10.3390/foods12122380 - 15 Jun 2023
Cited by 3 | Viewed by 1955
Abstract
Saffron (Crocus sativus L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg [...] Read more.
Saffron (Crocus sativus L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Therefore, this study aimed to develop wheat and spelt breads enriched with saffron floral by-products at a ratio of 0, 2.5, 5, and 10% (w/w), respectively, and to evaluate their nutritional, physicochemical, functional, and sensory properties, as well as the stability of antioxidant compounds during the in vitro digestion. The results revealed that the addition of saffron floral by-products, especially at 10%, increased the dietary fiber content by 25–30% of traditional wheat and spelt breads; improved their mineral content (270–290 mg/100 g for K, 90–95 mg/100 g for Ca, 40–50 mg/100 g for Mg, and 15–18 mg/100 g for Fe); changed their textural properties; and significantly enhanced the phenolic content and antioxidant ability (at 5 and 10%), which remained stable throughout the in vitro oral and gastrointestinal digestion processes. From a sensory point of view, the addition of saffron flowers modified the organoleptic properties of breads. Thus, these novel vegan enriched breads could exert beneficial effects on human health after their intake, making saffron floral by-products suitable and sustainable ingredients to develop new functional foods such as healthier alternative vegan bakery products. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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21 pages, 2106 KiB  
Article
Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies
by Wee Yin Koh, Xiao Xian Lim, Thuan Chew Tan, Hasmadi Mamat, Rovina Kobun and Babak Rasti
Foods 2023, 12(7), 1557; https://doi.org/10.3390/foods12071557 - 6 Apr 2023
Cited by 2 | Viewed by 3034
Abstract
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% [...] Read more.
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w/w. Cookies with STLP had significantly higher (p < 0.05) moisture (2.18–2.35%), crude fibre (14.5–14.9%), total dietary fibre (22.38–22.59%), insoluble dietary fibre (15.32–15.83%), soluble dietary fibre (7.06–7.66%), and ash (1.9–2.0%) contents, but were significantly lower (p < 0.05) in carbohydrate (53.2–53.9%) and energy value (426.4–428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced (p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest (p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained (p > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)
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