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Improving the Quality of Bakery Products
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Improving the Quality of Bakery Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 54337

Special Issue Editors

Prof. Dr. Donatella Restuccia

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Guest Editor
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Calabria, Italy
Interests: food quality and safety; chromatography; antioxidants; natural and xenobiotic contaminants; functional foods; agri-food waste recovery
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Aiello

E-Mail Website
Guest Editor
Department of Pharmacy, Health, and Nutritional Sciences, University of Calabria Via Pietro Bucci, 87036 Arcavacata di Rende, CS, Italy
Interests: synthesis of heterocyclic compounds; chemotherapeutics; antioxidants; food-derived bioactive molecules; medicinal chemistry
Special Issues, Collections and Topics in MDPI journals
Dr. Gabriele Carullo

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Guest Editor
Department of Life Sciences, University of Siena, 53100 Siena, Italy
Interests: HDAC; vasorelaxant agents; antioxidant and anti-inflammatory nutraceuticals; leukemia; Pseudomonas aeruginosa; hybrid compounds; retinitis pigmentosa
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Baked products, including bread, cookies, biscuits, muffins, cakes, pastries, tortillas, rolls, wafers, pies, donuts, pretzels, and scones, are essential commodities that are consumed worldwide owing to their pleasant flavor, health benefits, and availability.

Different aspects related to the quality of baked foods, such as their ingredients, processing parameters, and storage conditions, should be carefully evaluated to avoid loss of shelf-life, which is generally driven by physicochemical (water migration, lipid oxidation, staling, etc…) and microbiological (mold spoilage) deterioration. In addition, attempts have been made to reduce the levels of fats and carbohydrates in baked products as well as to produce functional baked foods fortified with probiotics, minerals, vitamins, antioxidants, and prebiotics. The bakery sector is now facing new challenges, pushing production towards innovative foods to meet consumer expectations for safer and healthier products with prolonged shelf-life and acceptable texture, taste, and appearance.

This Special Issue of Foods will focus on possible strategies for improving organoleptic, nutritional, functional, and/or commercial attributes of bakery products. In particular, the following areas are of interest: (i) formulation enhancement and additive incorporation; (ii) production process advances; and (iii) storage condition optimization and innovative packaging solutions.

Prof. Dr. Donatella Restuccia
Dr. Francesca Aiello
Dr. Gabriele Carullo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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
  • shelf-life
  • functional foods
  • food safety
  • formulation
  • additives
  • processing
  • packaging
  • health effects
  • sensory properties

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Published Papers (10 papers)

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Research

Jump to: Review

12 pages, 614 KiB  
Article
Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
by Jaqueline Machado Soares, Flávia Teixeira, Mayra Lopes de Oliveira, Luane Aparecida do Amaral, Tainá da Silva Fleming de Almeida, Gabriel Henrique Oliveira de Souza, Lais Maluf Hokama, Bruna Menegassi, Elisvânia Freitas dos Santos and Daiana Novello
Foods 2022, 11(12), 1667; https://doi.org/10.3390/foods11121667 - 7 Jun 2022
Cited by 3 | Viewed by 5199
Abstract
This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and [...] Read more.
This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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16 pages, 18063 KiB  
Article
Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
by Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem and Ibrahim A. Ababtain
Foods 2022, 11(3), 460; https://doi.org/10.3390/foods11030460 - 3 Feb 2022
Cited by 13 | Viewed by 2665
Abstract
The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the [...] Read more.
The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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12 pages, 712 KiB  
Article
Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads
by Xueqi Li, Talwinder Kahlon, Selina C. Wang and Mendel Friedman
Foods 2021, 10(12), 2909; https://doi.org/10.3390/foods10122909 - 24 Nov 2021
Cited by 2 | Viewed by 2459
Abstract
Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as [...] Read more.
Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possible. As pigmented rice contains bioactive phenolic and flavonoid compounds, the objective of this study was to potentially enhance the beneficial properties of flatbreads by evaluating the acrylamide content and proximate composition of 12 novel flatbreads prepared from the following commercial pigmented rice seeds: Black Japonica, Chinese Black, French Camargue, Himalayan Red, Long Grain Brown, Purple Sticky, Short Grain Brown, Wehani, Wild, Indian Brown Basmati, Organic Brown Jasmine, and Organic Jade Pearl. Although acrylamide levels ranged from 4.9 µg/kg in Long Grain Brown to 50.8 µg/kg in Chinese Black, the absolute values were all low (though statistically significantly differences existed among varieties). Acrylamide content did not correlate with its precursor asparagine. The variations in protein, carbohydrate, fat, ash, dry matter, and water content determined by proximate analysis, and the reported health benefits of colored rice cultivars used to prepare the flatbreads, might also be useful for relating composition to nutritional qualities and health properties, facilitating their use as nutritional and health-promoting functional foods. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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13 pages, 7128 KiB  
Article
Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
by Marcin Andrzej Kurek, Małgorzata Moczkowska-Wyrwisz, Jarosław Wyrwisz and Sabina Karp
Foods 2021, 10(11), 2551; https://doi.org/10.3390/foods10112551 - 22 Oct 2021
Cited by 8 | Viewed by 2222
Abstract
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the [...] Read more.
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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11 pages, 983 KiB  
Article
Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile
by Sanjuana Rodríguez-Noriega, José J. Buenrostro-Figueroa, Oscar Noé Rebolloso-Padilla, José Corona-Flores, Neymar Camposeco-Montejo, Antonio Flores-Naveda and Xochitl Ruelas-Chacón
Foods 2021, 10(7), 1473; https://doi.org/10.3390/foods10071473 - 25 Jun 2021
Cited by 13 | Viewed by 3057
Abstract
For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is [...] Read more.
For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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17 pages, 1612 KiB  
Article
“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry
by Raffaele Romano, Alessandra Aiello, Lucia De Luca, Alessandro Acunzo, Immacolata Montefusco and Fabiana Pizzolongo
Foods 2021, 10(6), 1393; https://doi.org/10.3390/foods10061393 - 16 Jun 2021
Cited by 2 | Viewed by 3633
Abstract
“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is [...] Read more.
“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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14 pages, 2617 KiB  
Article
Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)
by Hen-Yo Ho, Jhih-Ying Ciou, Yi-Ting Qiu, Shu-Ling Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chao-Wen Tu, Chang-Wei Hsieh and Chih-Yao Hou
Foods 2021, 10(6), 1326; https://doi.org/10.3390/foods10061326 - 9 Jun 2021
Cited by 17 | Viewed by 3955
Abstract
A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, [...] Read more.
A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated. The results showed that up to 30.1% of EWH was hydrolyzed by protease A and papain. Adding 1% (w/w) EWH can improve the negative charge potential value, surface tension, viscosity, and weight loss analysis of the sample. In addition, the cake structure and the appearance was acceptable to consumers. Therefore, to ensure its efficient use in the baking industry and considering the cost and stability, 1% (w/w) EWH was chosen as the best concentration. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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21 pages, 4093 KiB  
Article
Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation
by Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri and Francesca Aiello
Foods 2020, 9(11), 1569; https://doi.org/10.3390/foods9111569 - 29 Oct 2020
Cited by 15 | Viewed by 4457
Abstract
The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction [...] Read more.
The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis and assayed in in vitro antioxidant and solubility assays. The dough samples were studied by dynamic rheological tests, while muffins were studied through Headspace Solid-Phase Microextraction (HS-SPME)/Gas Chromatography-Mass Spectrometry (GC-MS) analysis to identify volatile compounds, in vitro tests to evaluate antioxidant properties, and sensory analyses. TAR powder showed a solubility in water almost one order of magnitude increased with respect to commercial (+)-catechin (40.0 against 4.6 mg mL−1) and increased antioxidant performances. In particular, TAR showed total phenolic content (TPC) and total antioxidant capacity (TAC) values of 0.0298 ± 0.021 and 0.0081 ± 0.0009 meq CT/g, while MUC showed better results in terms of 2,2-diphenyl-1-picrylhydrazyl) acid (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 0.518 ± 0.015 and 0.112 ± 0.010 mg/mL, respectively. MS analysis identified different compounds derived from the lipid oxidation process. Muffins obtained using both powders showed interesting outcomes regarding dough process and appreciable appearance/olfactory/taste/texture profiles. Muffins obtained from TAR-based mixture showed also a total phenolic content of 0.00175 meq CT/g muffin, and almost two times improved TAC and scavenger activity against DPPH radical. The formulated powders could be used as suitable health-promoting ingredients in the food industry. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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Review

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28 pages, 1658 KiB  
Review
Arabinoxylans as Functional Food Ingredients: A Review
by Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin and Elke K. Arendt
Foods 2022, 11(7), 1026; https://doi.org/10.3390/foods11071026 - 1 Apr 2022
Cited by 63 | Viewed by 8237
Abstract
The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans [...] Read more.
The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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22 pages, 1658 KiB  
Review
Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
by Antonella Pasqualone, Noor N. Haider, Carmine Summo, Teodora Emilia Coldea, Saher S. George and Ammar B. Altemimi
Foods 2021, 10(11), 2751; https://doi.org/10.3390/foods10112751 - 10 Nov 2021
Cited by 16 | Viewed by 13271
Abstract
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review [...] Read more.
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases. Full article
(This article belongs to the Special Issue Improving the Quality of Bakery Products)
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