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Raw ingredients directly affect the quality of processed foods. Along with improvements in processing technology, processed food production has grown significantly. The percentage of bakery products in total food consumption is very high, and soft bakery foods despite having a short shelf life, are well-liked because of their deliciousness. Special attention is paid to muffins with various combinations of nutritive ingredients and organoleptic qualities. Recent research studies have extensively covered the use of various fruits, vegetables, and grain and their by products as raw materials and value-added incorporation in the muffin to produce a nutrient-rich and highly valuable muffin. The present study provides a detailed observation of three major categories of incorporated ingredients, including fruits, vegetables, and their processing by products, as well as some other grain-based ingredients used as raw materials that add value. The study compiles a brief for their use in baked goods while reviewing the literature on ingredients. The findings of the literature analysis show an increase in the nutritional content of bioactive substances like antioxidants in the muffins. It has been revealed that using ingredients derived from fruits and vegetables is safer and more effective in terms of nutrition. Muffins may have a higher quality and better nutritional profile when certain combinations of fruit- and vegetable-based ingredients are added to the main ingredient. It will be helpful to researchers, food manufacturers, and small and medium-scale bakery unit operators about various aspects of the raw materials and properties connected with new muffin formulations and the standardization of stabilized products.

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically.

The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. The special cubic model significantly described all the responses determined in the dough and flour mixes, and most of those determined in the focaccia. The pea protein concentrate influenced the pasting properties of the flour mixes resulting in a decrease of viscosity. The midpoint of the experimental domain (focaccia containing 5 g/100 g of pea protein concentrate and 20 g/100 g of rice flour and corn flour each) was optimal, being not affected by the discolorations typical of pea (a* = 11.97, b* = 31.86, corresponding to an orange hue), having crumb hardness and chewiness of 9.11 N and 4.83 N, respectively, and moderate legume odor and flavor (5.6 and 5.3 c.u. in a 0–9 scale, respectively). The selected formulation could be labelled as “source of protein” (energy value provided by proteins >12%), “source of fiber” (fiber >3 g/100 g), and “low-fat” (fat <3 g/100 g).

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.

Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking. The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20–40% chickpea flour reduced acrylamide to 354.4–312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content.

Cílem této diplomové práce bylo zhodnotit význam obohacení modelového pekařského výrobku o prášek z lyofilizovaného kysaného zelí (LKZ) jak z pohledu nutričních hodnot, tak i senzorických vlastností. Modelový pekařský výrobek, v tomto případě sušenka, byl obohacen přídavkem 0, 1, 5, 10 a 15 % prášku z LKZ. Průměr sušenek se s přídavkem prášku z LKZ zvyšoval, zatímco výška sušenek se neměnila. Aktivita vody drcených sušenek se pohybovala v rozmezí 0,584?0,714 a celých sušenek v rozmezí 0,456?0,537. Výsledky analýzy ukázaly, že s přídavkem prášku z LKZ se zvýšil obsah vlákniny (0,08-0,38 %), tuku (0,17?0,40 %), soli (1,02?2,69 %), vlhkosti (6,81?7,36 %) a snížil se obsah sacharidů (47,70?38,52 %). Na průměrný obsah bílkovin (13,12 %) neměl přídavek prášku z LKZ vliv. Přídavkem prášku z LKZ se zvyšoval i obsah vitamínu C (0,4?11,8 mg), volných fenolických látek (3,6?9,0 mg), vázaných fenolických látek (28,6?45,6 mg) a volných flavonoidů (0,2?2,4 mg) na 100 g sušenek. Výsledky senzorického hodnocení celkové chuti ukázaly, že sušenka s 15% přídavkem prášku z LKZ vykazuje horší výsledek oproti ostatním obohaceným sušenkám, které byly hodnoceny jako dobré. Konzistence všech sušenek byla posuzovateli hodnocena jako dobrá., The aim of this diploma thesis was to evaluate the effect of the addition of lyophilized sauerkraut (LKZ) on the quality of model bakery product (cookies). It was enriched by addition of 0, 1, 5, 10 and 15% LKZ powder. The diameter of the cookies increased with the increase of LKZ powder level, while the height of the cookies did not change. The water activity of the crushed cookies ranged from 0.584?0.714 and the whole cookies ranged from 0.456? 0.537. The results of the analysis showed that the content of fiber (0.08?0.38%), fat (0.17?0.40 %), salt (1.02?2.69 %), and humidity (6.81?7.36 %) increased with the increase of LKZ powder while the content of carbohydrate (47.70?38.52 %) decreased. The average protein content (13.12 %) was not affected by the addition of LKZ powder. The content of vitamin C (0.40? 11.8 mg), free phenolic substances (3.60?9.00 mg), bound phenolic substances (28.6?45.6 mg) and free flavonoids (0.20?2.40 mg) per 100 g of cookies also increased with the increase of sauerkraut powder. The sensory evaluation showed that the overall taste of the cookies with 15% of LKZ powder was less acceptable compared to other enriched cookies. The consistency of all cookies was rated as good by the accessors., Fakulta chemicko-technologická, Studentka seznámila členy zkušební komise s obsahem své diplomové práce, poté byla seznámena s posudky vedoucího a oponenta diplomové práce. Studentka odpověděla na otázky oponenta diplomové práce a členů zkušební komise., Dokončená práce s úspěšnou obhajobou

Bakery products with interesting color, shape and texture have been created using 3D food printing. Current research focuses on the development of new formulations and the optimization of the printing and post-printing treatment processes, in order to obtain high-quality 3D-printed bakery products. Knowledge about food rheology is useful for the development of dough formulations with good 3D-printability. Additives such as hydrocolloids could improve the printability of dough, and novel ingredients are introduced via 3D printing to produce functional bakery products with potential health benefits. One of the main future promises of 3D printing lies in its ability to produce bakery products that are personalized in terms of sensorial properties and nutritional composition, in order to meet the preferences and dietary requirements of individual consumers. This chapter addresses the most recent developments in 3D-printed bakery foods and highlights some important research topics to further advance this field.

In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased the values of analyzed parameters compared to control samples. Before the digestion, the highest values of TPC and AC were found for bread with 4% of RBH. After in vitro digestion of the bakery products, the content of TPC and AC in the soluble fraction was 75–90% higher compared to the values found in the undigested fraction. Generally, a decrease in the bioaccessibility index of enriched bakery products compared to control samples was observed. The obtained results indicate that buckwheat by-products may be used as a valuable ingredient for commonly used bakery products. Also, it was shown that the in vitro digestion model may be of relevance in assessing the bioaccessibility of bioactive compounds in commonly used bakery products.

[ES] La presente Tesis doctoral plantea distintas estrategias para el diseño y desarrollo de oleogeles estables, con un perfil lipídico de alta calidad nutricional y la posterior incorporación de los oleogeles en la formulación de distintos alimentos. Se pretende diseñar alimentos mediante el reemplazo de grasas sólidas, ricas en ácidos grasos saturados y trans por oleogeles, que, por un lado, mantengan las propiedades texturales y organolépticas, y, por otro lado, presenten un perfil lipídico mejorado. En una primera etapa, se desarrollaron oleogeles elaborados con 1% de hidroxipropilmetilcelulosa y 0,6% de goma xantana empleando dos condiciones de secado diferentes: secado convencional en estufa a 80 °C durante 10 h 30 min y secado a vacío a 60 °C durante 24 h. Los aceites estructurados fueron aceite de oliva, lino, girasol y girasol alto oleico. La microestructura permitió apreciar oleogeles bien estructurados cuando se utilizaron los aceites de oliva, girasol y girasol alto oleico. La estabilidad física y las propiedades reológicas corroboraron la formación de oleogeles de alta estabilidad física, a lo largo de 35 días de almacenamiento, y con un comportamiento de gel sólido. Se observó que tanto el grado de insaturación del aceite como las condiciones de secado afectaron a la estabilidad física y química del oleogel. De esta manera, se obtuvieron oleogeles poco estructurados y no homogéneos al utilizar aceite con un alto grado de insaturación, como el aceite de lino, por secado convencional, mientras que no fue factible desarrollar oleogeles de lino con secado a vacío. Además, el secado en estufa convencional a 80 °C durante 10 h 30 min generó oleogeles de girasol y de girasol alto oleico con mayor estabilidad estructural y física que el secado a 60 °C durante 24 h. Los oleogeles de oliva y de girasol alto oleico producidos por secado convencional y los oleogeles de oliva y de girasol producidos por secado a vacío presentaron valores de estabilidad oxidativa pr, [CA] La present Tesi doctoral planteja diferents estratègies per al disseny i desenvolupament d'oleogels estables, amb un perfil lipídic d'alta qualitat nutricional, i la posterior incorporación dels oleogels en diferents aliments. Es pretén dissenyar aliments mitjançant el reemplaçament de greixos sòlids, rics en àcids grassos saturats i trans per oleogels, que d'una banda, mantinguen les propietats texturals i organolèptiques, i d'altra banda, presenten un perfil lipídic millorat. En una primera etapa, es van desenvolupar oleogels elaborats amb un 1% de hidroxipropilmetilcel·lulosa i un 0,6% de goma xantana emprant dues condicions d'assecat diferents: assecat convencional en estufa a 80 °C durant 10 h 30 min i assecat a buit a 60 °C durant 24 h. Els olis estructurats van ser d'oliva, de lli, de gira-sol i de gira-sol alt oleic. La microestructura va permetre apreciar oleogels ben estructurats quan es van utilitzar els olis d'oliva, gira-sol i gira-sol alt oleic. L'estabilitat física i les propietats reològiques van corroborar la formació d'oleogels d'alta estabilitat física, al llarg de 35 dies d'emmagatzematge, i amb un comportament de gel sòlid. Tant el grau d'insaturació de l'oli com les condicions d'assecat van afectar l'estabilitat física i química del oleogel. D'aquesta manera, es van obtindre oleogels poc estructurats i no homogenis en utilitzar oli amb un alt grau d'insaturació, com l'oli de lli, per assecat convencional, mentre que no va ser factible desenvolupar oleogels de lli amb assecat a buit. A més, l'assecat en estufa convencional a 80 °C durant 10 h 30 min va generar oleogels de gira-sol i de gira-sol alt oleic amb major estabilitat estructural i física que l'assecat a 60 °C durant 24 h. Els oleogels d'oliva i gira-sol alt oleic, produïts per assecat convencional i els oleogels d'oliva i gira-sol produïts per assecat a buit van presentar valors d'estabilitat oxidativa primària i secundària dins dels límits d'acceptabilitat establits pel Codex Alim, [EN] The research of this doctoral thesis proposes different strategies for the design and development of stable oleogels, with high nutritional lipid profile and the subsequent incorporation of the oleogels in the formulation of different . It aims to design foods by replacing solid fats, rich in saturated and trans fatty acids with oleogels, which, on the one hand, maintain the textural and organoleptic properties, and on the other hand, present an improved lipid profile. In a first stage, oleogels made with 1% hydroxypropylmethylcellulose and 0.6% xanthan gum were developed using two different drying conditions: conventional drying in an oven at 80 ° C for 10 h 30 'and vacuum drying at 60 ° C for 24 h. The structured oils were olive, flaxseed, sunflower and high oleic sunflower oil. The microstructure showed the oleogels structured, when olive, sunflower or high oleic sunflower oils were used. Physical stability and rheological properties corroborated the formation of oleogels with high physical stability, over 35 days of storage, and with a solid gel behaviour. Both the degree of unsaturation of the oil and the drying conditions affected the physical and chemical stability of the oleogel. In this way, unstructured non-homogeneous oleogels were obtained by using oil with a high degree of unsaturation, such as flaxseed oil, by conventional drying, while it was not feasible to develop flaxseed oleogels with vacuum drying. Furthermore, drying in a conventional oven at 80 ° C for 10 h 30 min generated sunflower and high oleic sunflower oleogels with more structural and physical stability than drying at 60 ° C for 24 h. Olive and high oleic sunflower oleogels, produced by conventional drying, and olive and sunflower oleogels produced by vacuum drying, presented primary and secondary oxidative values within the acceptability limits established by the Codex Alimentarius. In a second stage, spreadable cocoa creams and sweet breads were developed. The microstructure, text

[ES] La presente Tesis doctoral plantea distintas estrategias para el diseño y desarrollo de oleogeles estables, con un perfil lipídico de alta calidad nutricional y la posterior incorporación de los oleogeles en la formulación de distintos alimentos. Se pretende diseñar alimentos mediante el reemplazo de grasas sólidas, ricas en ácidos grasos saturados y trans por oleogeles, que, por un lado, mantengan las propiedades texturales y organolépticas, y, por otro lado, presenten un perfil lipídico mejorado. En una primera etapa, se desarrollaron oleogeles elaborados con 1% de hidroxipropilmetilcelulosa y 0,6% de goma xantana empleando dos condiciones de secado diferentes: secado convencional en estufa a 80 °C durante 10 h 30 min y secado a vacío a 60 °C durante 24 h. Los aceites estructurados fueron aceite de oliva, lino, girasol y girasol alto oleico. La microestructura permitió apreciar oleogeles bien estructurados cuando se utilizaron los aceites de oliva, girasol y girasol alto oleico. La estabilidad física y las propiedades reológicas corroboraron la formación de oleogeles de alta estabilidad física, a lo largo de 35 días de almacenamiento, y con un comportamiento de gel sólido. Se observó que tanto el grado de insaturación del aceite como las condiciones de secado afectaron a la estabilidad física y química del oleogel. De esta manera, se obtuvieron oleogeles poco estructurados y no homogéneos al utilizar aceite con un alto grado de insaturación, como el aceite de lino, por secado convencional, mientras que no fue factible desarrollar oleogeles de lino con secado a vacío. Además, el secado en estufa convencional a 80 °C durante 10 h 30 min generó oleogeles de girasol y de girasol alto oleico con mayor estabilidad estructural y física que el secado a 60 °C durante 24 h. Los oleogeles de oliva y de girasol alto oleico producidos por secado convencional y los oleogeles de oliva y de girasol producidos por secado a vacío presentaron valores de estabilidad oxidativa pr, [CA] La present Tesi doctoral planteja diferents estratègies per al disseny i desenvolupament d'oleogels estables, amb un perfil lipídic d'alta qualitat nutricional, i la posterior incorporación dels oleogels en diferents aliments. Es pretén dissenyar aliments mitjançant el reemplaçament de greixos sòlids, rics en àcids grassos saturats i trans per oleogels, que d'una banda, mantinguen les propietats texturals i organolèptiques, i d'altra banda, presenten un perfil lipídic millorat. En una primera etapa, es van desenvolupar oleogels elaborats amb un 1% de hidroxipropilmetilcel·lulosa i un 0,6% de goma xantana emprant dues condicions d'assecat diferents: assecat convencional en estufa a 80 °C durant 10 h 30 min i assecat a buit a 60 °C durant 24 h. Els olis estructurats van ser d'oliva, de lli, de gira-sol i de gira-sol alt oleic. La microestructura va permetre apreciar oleogels ben estructurats quan es van utilitzar els olis d'oliva, gira-sol i gira-sol alt oleic. L'estabilitat física i les propietats reològiques van corroborar la formació d'oleogels d'alta estabilitat física, al llarg de 35 dies d'emmagatzematge, i amb un comportament de gel sòlid. Tant el grau d'insaturació de l'oli com les condicions d'assecat van afectar l'estabilitat física i química del oleogel. D'aquesta manera, es van obtindre oleogels poc estructurats i no homogenis en utilitzar oli amb un alt grau d'insaturació, com l'oli de lli, per assecat convencional, mentre que no va ser factible desenvolupar oleogels de lli amb assecat a buit. A més, l'assecat en estufa convencional a 80 °C durant 10 h 30 min va generar oleogels de gira-sol i de gira-sol alt oleic amb major estabilitat estructural i física que l'assecat a 60 °C durant 24 h. Els oleogels d'oliva i gira-sol alt oleic, produïts per assecat convencional i els oleogels d'oliva i gira-sol produïts per assecat a buit van presentar valors d'estabilitat oxidativa primària i secundària dins dels límits d'acceptabilitat establits pel Codex Alim, [EN] The research of this doctoral thesis proposes different strategies for the design and development of stable oleogels, with high nutritional lipid profile and the subsequent incorporation of the oleogels in the formulation of different . It aims to design foods by replacing solid fats, rich in saturated and trans fatty acids with oleogels, which, on the one hand, maintain the textural and organoleptic properties, and on the other hand, present an improved lipid profile. In a first stage, oleogels made with 1% hydroxypropylmethylcellulose and 0.6% xanthan gum were developed using two different drying conditions: conventional drying in an oven at 80 ° C for 10 h 30 'and vacuum drying at 60 ° C for 24 h. The structured oils were olive, flaxseed, sunflower and high oleic sunflower oil. The microstructure showed the oleogels structured, when olive, sunflower or high oleic sunflower oils were used. Physical stability and rheological properties corroborated the formation of oleogels with high physical stability, over 35 days of storage, and with a solid gel behaviour. Both the degree of unsaturation of the oil and the drying conditions affected the physical and chemical stability of the oleogel. In this way, unstructured non-homogeneous oleogels were obtained by using oil with a high degree of unsaturation, such as flaxseed oil, by conventional drying, while it was not feasible to develop flaxseed oleogels with vacuum drying. Furthermore, drying in a conventional oven at 80 ° C for 10 h 30 min generated sunflower and high oleic sunflower oleogels with more structural and physical stability than drying at 60 ° C for 24 h. Olive and high oleic sunflower oleogels, produced by conventional drying, and olive and sunflower oleogels produced by vacuum drying, presented primary and secondary oxidative values within the acceptability limits established by the Codex Alimentarius. In a second stage, spreadable cocoa creams and sweet breads were developed. The microstructure, text

[EN] Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

The development and introduction into production of functional and specialized products is one of the most important directions of the UN humanistic program of human nutrition. In this regard, in accordance with the modern provisions of nutritiology and nutrimetabolomics, national programs to improve the health of the population are being developed and implemented all over the world. Nutrition has a significant impact on the development and manifestation of various kinds of diseases, including those associated with a predisposition to impaired bone metabolism. The main reason for this condition is a significant lack of minerals in the bone tissue, which causes a violation of calcium and hormonal metabolism, as a result of which bone tissue resorption occurs. The most prone to this condition are elderly people, as well as individuals with a genetic predisposition. The article shows the possibility of modelling (designing) food mixtures for gerontological nutrition using mathematical methods. This approach will expand the range of industrial food production; in the context of a shortage of protein-containing raw materials, as well as optimize the conditions for its use and involve non-traditional sources of increasing nutritional value in the consumption sphere.

Some vegetables, such as Arracacia xanthorrhiza, present parts that are not commercialized. However,it stillhas a great composition that make it interesting to food industry. The flours production from vegetable waste are a great way to guarantee its use as a whole and decrease ofwaste of food in the World. Also,it can contributeon food products by adding nutrients and compounds important for human health. This study aimed to developsemi-sweet biscuits with crown and non-commercial roots of A. xanthorrhizaflour and the evaluation of its nutritional composition, physical characteristics and sensory profile. Biscuits were made in different concentration of cornmeal, flours of crowns and non-commercial roots of A. xanthorrhiza, according to centroid simplex experimental design, resulting in nine trials. The influence on nutritional, physical and sensory characteristics of the substitution of flours on the biscuits were analyzed. Results of the proximal composition of different formulations of biscuit were significantly different, except for lipids. Formulations with high percentage of flour of crown have presented darker color and has been liked by assessors on the sensory analyze, which could be associated with chocolate biscuits, due to the dark brown color. Semi-sweet biscuits with flour of crown and non-commercial roots of A. xanthorrhizawere satisfactory developed and showed a great nutritional composition, mainly on the minerals, fiber and carbohydrate content., Algumas hortaliças, como a Arracacia xanthorrhiza, apresentam partes não comercializadas. Porém,ainda tem uma ótima composição que o torna interessante para a indústria alimentícia. A produção de farinhas a partir de resíduos vegetais é uma ótima forma de garantir seu uso como um todo e diminuir o desperdício de alimentos no mundo. Também,pode contribuir em produtos alimentícios ao adicionar nutrientes e compostos importantes para a saúde humana. Este estudo teve como objetivo o desenvolvimento de biscoitos semidoces com coroa e raízes não comerciais da farinha de A. xanthorrhizae a avaliação de sua composição nutricional, características físicas e perfil sensorial. Os biscoitos foram confeccionados em diferentes concentrações de fubá, farinhas de coroas e raízes não comerciais de A. xanthorrhiza, segundo delineamento experimental centróide simplex, resultando em nove ensaios. Foi analisada a influência nas características nutricionais, físicas e sensoriais da substituição das farinhas nos biscoitos. Os resultados da composição proximal das diferentes formulações de biscoito foram significativamente diferentes, exceto para lipídios. Formulações com alto percentual de farinha de coroa apresentaram cor mais escura e têm sido apreciadas pelos avaliadores na análise sensorial, o que pode estar associado aos biscoitos de chocolate, devido à cor marrom escura. Biscoitos semidoces com farinha decoroa e raízes não comerciais de A. xanthorrhizadesenvolveram-se satisfatoriamente e apresentaram ótima composição nutricional, principalmente quanto ao teor de minerais, fibras e carboidratos.

The development and introduction into production of functional and specialized products is one of the most important directions of the UN humanistic program of human nutrition. In this regard, in accordance with the modern provisions of nutritiology and nutrimetabolomics, national programs to improve the health of the population are being developed and implemented all over the world. Nutrition has a significant impact on the development and manifestation of various kinds of diseases, including those associated with a predisposition to impaired bone metabolism. The main reason for this condition is a significant lack of minerals in the bone tissue, which causes a violation of calcium and hormonal metabolism, as a result of which bone tissue resorption occurs. The most prone to this condition are elderly people, as well as individuals with a genetic predisposition. The article shows the possibility of modelling (designing) food mixtures for gerontological nutrition using mathematical methods. This approach will expand the range of industrial food production; in the context of a shortage of protein-containing raw materials, as well as optimize the conditions for its use and involve non-traditional sources of increasing nutritional value in the consumption sphere.

Some vegetables, such as Arracacia xanthorrhiza, present parts that are not commercialized. However,it stillhas a great composition that make it interesting to food industry. The flours production from vegetable waste are a great way to guarantee its use as a whole and decrease ofwaste of food in the World. Also,it can contributeon food products by adding nutrients and compounds important for human health. This study aimed to developsemi-sweet biscuits with crown and non-commercial roots of A. xanthorrhizaflour and the evaluation of its nutritional composition, physical characteristics and sensory profile. Biscuits were made in different concentration of cornmeal, flours of crowns and non-commercial roots of A. xanthorrhiza, according to centroid simplex experimental design, resulting in nine trials. The influence on nutritional, physical and sensory characteristics of the substitution of flours on the biscuits were analyzed. Results of the proximal composition of different formulations of biscuit were significantly different, except for lipids. Formulations with high percentage of flour of crown have presented darker color and has been liked by assessors on the sensory analyze, which could be associated with chocolate biscuits, due to the dark brown color. Semi-sweet biscuits with flour of crown and non-commercial roots of A. xanthorrhizawere satisfactory developed and showed a great nutritional composition, mainly on the minerals, fiber and carbohydrate content., Algumas hortaliças, como a Arracacia xanthorrhiza, apresentam partes não comercializadas. Porém,ainda tem uma ótima composição que o torna interessante para a indústria alimentícia. A produção de farinhas a partir de resíduos vegetais é uma ótima forma de garantir seu uso como um todo e diminuir o desperdício de alimentos no mundo. Também,pode contribuir em produtos alimentícios ao adicionar nutrientes e compostos importantes para a saúde humana. Este estudo teve como objetivo o desenvolvimento de biscoitos semidoces com coroa e raízes não comerciais da farinha de A. xanthorrhizae a avaliação de sua composição nutricional, características físicas e perfil sensorial. Os biscoitos foram confeccionados em diferentes concentrações de fubá, farinhas de coroas e raízes não comerciais de A. xanthorrhiza, segundo delineamento experimental centróide simplex, resultando em nove ensaios. Foi analisada a influência nas características nutricionais, físicas e sensoriais da substituição das farinhas nos biscoitos. Os resultados da composição proximal das diferentes formulações de biscoito foram significativamente diferentes, exceto para lipídios. Formulações com alto percentual de farinha de coroa apresentaram cor mais escura e têm sido apreciadas pelos avaliadores na análise sensorial, o que pode estar associado aos biscoitos de chocolate, devido à cor marrom escura. Biscoitos semidoces com farinha decoroa e raízes não comerciais de A. xanthorrhizadesenvolveram-se satisfatoriamente e apresentaram ótima composição nutricional, principalmente quanto ao teor de minerais, fibras e carboidratos.

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products.

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 degrees C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p< 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.

[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 degrees C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p< 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

The present article has as objective obtain the red rice residue flour (FRAV) and to apply in the elaboration a cookie type cookie, besides to characterize and to evaluate the effect of the addition of this flour on its physicochemical characteristics. The red rice residue was obtained in the extraction of the starch and was submitted to the drying process at 50 °C for 8h and characterized by the physicochemical and bioactive compounds parameters. The biscuits were prepared in 3 formulations (0, 50 and 100%) of red rice residue flour, and their physicochemical composition was determined. The red rice residue (FRAV) flour presented low moisture content and water activity, and also presented high levels of total phenolic compounds and antioxidant activity. The addition of the red rice residue flour in the elaboration of the cookies type cookies reduced the moisture, water activity, ash, lipids and pH values; and increase in protein, fiber and carbohydrate values presenting characteristics suitable for consumption., O presente artigo tem como objetivo obter a farinha do resíduos do arroz vermelho (FRAV) e aplicar na elaboração um biscoito tipo cookie, além de caracterizar e avaliar o efeito da adição desta farinha sobre as suas características físico-químicas. O resíduo do arroz vermelho foi obtido na extração do amido sendo submetido ao processo de secagem a 50 °C por 8h e caracterizado quanto aos parâmetros físico-químicos e de compostos bioativos. Os biscoitos foram elaborados em 3 formulações (0, 50 e 100%) de farinha do resíduo do arroz vermelho, sendo determinado a sua composição físico-química. A farinha do resíduo do arroz vermelho (FRAV) apresentou baixo teor de umidade e atividade de água, além disso, também apresenta elevados teores de compostos fenólicos totais e atividade antioxidante. A adição da farinha do resíduo do arroz vermelho na elaboração dos biscoitos tipo cookies proporcionou uma redução nos valores de umidade, atividade de água, cinzas, lipídeos e pH; e aumento nos valores de proteínas, fibras e carboidratos apresentando características adequadas ao consumo., El presente articulo tiene como objetivo obtener la harina de residuos de arroz rojo (FRAV) y aplicar en la elaboración una galleta tipo galleta, además de caracterizar y evaluar el efecto de la adición de esta harina sobre sus características fisicoquímicas. El residuo de arroz rojo se obtuvo en la extracción del almidón y se sometió al proceso de secado a 50 °C durante 8 h y se caracterizó por los parámetros de compuestos fisicoquímicos y bioactivos. Las galletas se prepararon en 3 formulaciones (0, 50 y 100%) de harina de residuos de arroz rojo, y se determinó su composición fisicoquímica. La harina de residuos de arroz rojo (FRAV) presentó un bajo contenido de humedad y actividad de agua, y también presentó altos niveles de compuestos fenólicos totales y actividad antioxidante. La adición de la harina de residuos de arroz rojo en la elaboración de las galletas tipo galletas redujo los valores de humedad, actividad del agua, cenizas, lípidos y pH; y aumento en los valores de proteínas, fibra y carbohidratos que presentan características adecuadas para el consumo.

The present article has as objective obtain the red rice residue flour (FRAV) and to apply in the elaboration a cookie type cookie, besides to characterize and to evaluate the effect of the addition of this flour on its physicochemical characteristics. The red rice residue was obtained in the extraction of the starch and was submitted to the drying process at 50 °C for 8h and characterized by the physicochemical and bioactive compounds parameters. The biscuits were prepared in 3 formulations (0, 50 and 100%) of red rice residue flour, and their physicochemical composition was determined. The red rice residue (FRAV) flour presented low moisture content and water activity, and also presented high levels of total phenolic compounds and antioxidant activity. The addition of the red rice residue flour in the elaboration of the cookies type cookies reduced the moisture, water activity, ash, lipids and pH values; and increase in protein, fiber and carbohydrate values presenting characteristics suitable for consumption., O presente artigo tem como objetivo obter a farinha do resíduos do arroz vermelho (FRAV) e aplicar na elaboração um biscoito tipo cookie, além de caracterizar e avaliar o efeito da adição desta farinha sobre as suas características físico-químicas. O resíduo do arroz vermelho foi obtido na extração do amido sendo submetido ao processo de secagem a 50 °C por 8h e caracterizado quanto aos parâmetros físico-químicos e de compostos bioativos. Os biscoitos foram elaborados em 3 formulações (0, 50 e 100%) de farinha do resíduo do arroz vermelho, sendo determinado a sua composição físico-química. A farinha do resíduo do arroz vermelho (FRAV) apresentou baixo teor de umidade e atividade de água, além disso, também apresenta elevados teores de compostos fenólicos totais e atividade antioxidante. A adição da farinha do resíduo do arroz vermelho na elaboração dos biscoitos tipo cookies proporcionou uma redução nos valores de umidade, atividade de água, cinzas, lipídeos e pH; e aumento nos valores de proteínas, fibras e carboidratos apresentando características adequadas ao consumo., El presente articulo tiene como objetivo obtener la harina de residuos de arroz rojo (FRAV) y aplicar en la elaboración una galleta tipo galleta, además de caracterizar y evaluar el efecto de la adición de esta harina sobre sus características fisicoquímicas. El residuo de arroz rojo se obtuvo en la extracción del almidón y se sometió al proceso de secado a 50 °C durante 8 h y se caracterizó por los parámetros de compuestos fisicoquímicos y bioactivos. Las galletas se prepararon en 3 formulaciones (0, 50 y 100%) de harina de residuos de arroz rojo, y se determinó su composición fisicoquímica. La harina de residuos de arroz rojo (FRAV) presentó un bajo contenido de humedad y actividad de agua, y también presentó altos niveles de compuestos fenólicos totales y actividad antioxidante. La adición de la harina de residuos de arroz rojo en la elaboración de las galletas tipo galletas redujo los valores de humedad, actividad del agua, cenizas, lípidos y pH; y aumento en los valores de proteínas, fibra y carbohidratos que presentan características adecuadas para el consumo.

The present article has as objective obtain the red rice residue flour (FRAV) and to apply in the elaboration a cookie type cookie, besides to characterize and to evaluate the effect of the addition of this flour on its physicochemical characteristics. The red rice residue was obtained in the extraction of the starch and was submitted to the drying process at 50 °C for 8h and characterized by the physicochemical and bioactive compounds parameters. The biscuits were prepared in 3 formulations (0, 50 and 100%) of red rice residue flour, and their physicochemical composition was determined. The red rice residue (FRAV) flour presented low moisture content and water activity, and also presented high levels of total phenolic compounds and antioxidant activity. The addition of the red rice residue flour in the elaboration of the cookies type cookies reduced the moisture, water activity, ash, lipids and pH values; and increase in protein, fiber and carbohydrate values presenting characteristics suitable for consumption., O presente artigo tem como objetivo obter a farinha do resíduos do arroz vermelho (FRAV) e aplicar na elaboração um biscoito tipo cookie, além de caracterizar e avaliar o efeito da adição desta farinha sobre as suas características físico-químicas. O resíduo do arroz vermelho foi obtido na extração do amido sendo submetido ao processo de secagem a 50 °C por 8h e caracterizado quanto aos parâmetros físico-químicos e de compostos bioativos. Os biscoitos foram elaborados em 3 formulações (0, 50 e 100%) de farinha do resíduo do arroz vermelho, sendo determinado a sua composição físico-química. A farinha do resíduo do arroz vermelho (FRAV) apresentou baixo teor de umidade e atividade de água, além disso, também apresenta elevados teores de compostos fenólicos totais e atividade antioxidante. A adição da farinha do resíduo do arroz vermelho na elaboração dos biscoitos tipo cookies proporcionou uma redução nos valores de umidade, atividade de água, cinzas, lipídeos e pH; e aumento nos valores de proteínas, fibras e carboidratos apresentando características adequadas ao consumo., El presente articulo tiene como objetivo obtener la harina de residuos de arroz rojo (FRAV) y aplicar en la elaboración una galleta tipo galleta, además de caracterizar y evaluar el efecto de la adición de esta harina sobre sus características fisicoquímicas. El residuo de arroz rojo se obtuvo en la extracción del almidón y se sometió al proceso de secado a 50 °C durante 8 h y se caracterizó por los parámetros de compuestos fisicoquímicos y bioactivos. Las galletas se prepararon en 3 formulaciones (0, 50 y 100%) de harina de residuos de arroz rojo, y se determinó su composición fisicoquímica. La harina de residuos de arroz rojo (FRAV) presentó un bajo contenido de humedad y actividad de agua, y también presentó altos niveles de compuestos fenólicos totales y actividad antioxidante. La adición de la harina de residuos de arroz rojo en la elaboración de las galletas tipo galletas redujo los valores de humedad, actividad del agua, cenizas, lípidos y pH; y aumento en los valores de proteínas, fibra y carbohidratos que presentan características adecuadas para el consumo.

Palm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm oil possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilized foaming and Pickering emulsions, in order to simulate palm oil properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved very similarly to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment.

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.

Predmet doktorske disertacije obuhvata izbor ambalažnog materijala i uslova pakovanja, pakovanje tradicionalnog pekarskog proizvoda pite sa sirom, kao i očuvanje proizvoda tokom skladištenja. Polupečene pite sa sirom su proizvedene i pakovane u petoslojne i sedmoslojne polimerne kese, pri atmosferskim i u uslovima modifikovane atmosfere pakovanja, sa dodatkom i bez dodatka sakupljača kiseonika. Nakon pakovanja, pite su skladištene i ispitivane po sledećoj dinamici: 0, 2, 4, 8, 12 i 16 nedelja skladištenja. Izvršena su ispitivanja ambalažnih materijala i ambalaže, kao i upakovanog proizvoda. Tokom ispitivanja ambalažnih materijala i ambalaže određivana su: fizičko-hemijska i strukturna svojstva ambalažnih materijala, barijerna svojstva ambalaže, koncentracija gasova u ambalaži i kvalitet formiranih varova. Ispitivanja upakovanog proizvoda su se odnosila na: fizičko-hemijska svojstva pite sa sirom, senzorska svojstva pite sa sirom i mikrobiološka ispitivanja pite sa sirom. Primenjeni ambalažni materijali su pokazali odgovarajuća fizičko, mehanička i strukturna svojstva. Takođe, oba ambalažna materijala pokazuju dobre barijerne karakteristike na ispitivane gasove. Izračunavanjem ukupne zapremine kiseonika koja može biti propuštena kroz ambalažu tokom skladištenja je utvrđeno da je upotreba sakupljača kiseonika od 100 ml dovoljna da omogući skladištenje pite sa sirom, pakovane u obe vrste ambalaže, u vremenskom periodu od 122 dana (16 nedelja), bez promene koncentracije kiseonika veće od 1%. Analizom koncentracije gasova u ambalaži je utvrđeno da su najmanje oscilacije merenih gasova tokom skladištenja pokazali uzorci pakovani u petoslojne, kao i sedmoslojne kese, u atmosferi vazduha sa dodatkom sakupljača kiseonika. Fizičko-hemijska svojstva (kiselinski stepen, peroksidni broj, sadržaj vlage, aw vrednost) uzoraka pita sa sirom su se menjala tokom skladištenja, zavisno od vrste ambalaže i uslova pakovanja. Period skladištenja utiče na senzorski kvalitet proizvedenih pit, The subject of doctoral thesis includes the selection of packaging material and packaging conditions, packaging of traditional bakery product phyllo dough pastry with cheese, as well as the preservation of the product during the storage period. Partially baked phyllo dough pastry with cheese have been produced and packed into five and seventh layer polymeric bags, by using atmospheric and modified atmospheric packaging conditions, with and without the addition of the oxygen scavengers. After the packaging, phyllo dough pastries have been stored, and the dynamics of researches has been referred to: 0, 2, 4, 8, 12 and 16 week of storing. Researches of packaging material and the product of packaging have been conducted. Examination of packaging material includes: physicochemical and structural properties, barrier properties, concentration of gases inside the packaging and the quality of welds. Examination of the product of packaging includes: physicochemical properties, sensorial properties and microbiological properties of the phyllo dough with cheese. Applied packaging materials have shown an adequate physical, mechanical and structural performances. Furthermore, both packaging materials have shown good barrier characteristics against examined gases. By the calculation of total oxygen volume, which might penetrate throughout packaging materials during storing period, it can be concluded that the application of 100 ml oxygen scavenger is sufficient to provide the storing of phyllo dough pastry, packed in both packaging materials, during a period of 122 days (16 weeks) without oxygen concentration changes higher than 1%. The analysis of gas concentration in packaging has shown that the smallest oscillations of gas concentration during the storage have been determined inside the packaging of five and seven layer packaging material, in air conditions by using oxygen scavengers. Physicochemical performances (acid number, peroxide value, moisture content and aw value) of t

Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and quinoa and with a dough yield of 250, and an elaboration method to obtain ripe sourdough., Postprint (updated version)

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.

Soybean based bakery products were prepared by supplementing germinated soybean varieties namely SL 525, SL 744 and SL 958 with refined flour at different substitution levels and were organoleptically evaluated using nine-point hedonic rating scale for sensory attributes like appearance, color, texture, flavor, taste and overall acceptability by a semi-trained panel of 10 judges (panel included Professors and Assistant Professors). Incorporation of germinated soybean flour at 10, 20 and 30 percent levels showed both significant and non-significant difference (p<0.05) for products namely biscuits, muffins, bread, donuts and tarts for overall acceptability. Among varieties, biscuits were highly acceptable at 20 percent for SL 744 with score 8.0. Supplementation of 10 percent was highly acceptable and the scores for overall acceptability for muffins (8.42), donuts (8.0) of SL 958 and bread (8.01) of SL 525 were achieved. Tarts were highly acceptable at 20 percent supplementation in SL 525 with overall acceptability of 7.93. It may be concluded that soybean flour can be an economical alternative for refined flour in bakery products for future industrial commercialization. Further awareness regarding nutrient composition and utilization of the germinated soybean flour in the daily diet needs to be generated.

Хлебобулочные изделия - одни из основных продуктов питания людей, содержащих необходимый человеку для жизнедеятельности комплекс пищевые вещества, в том числе белки, липиды, углеводы, минеральные вещества, витамины, пищевые волокна. Учеными и практиками разрабатываются рецептуры хлебобулочных изделий, включающие по мимо традиционных для данного продукта ингредиентов и дополнительные компоненты, обеспечивающие обогащение теми или иными компонентами. Перспективной добавкой при производстве хлеба из муки пшеничной служат морские сырьевые ресурсы. Одним из компонентов являются гидробионты растительного происхождения - бурые морские водоросли. Они позволяют обогатить пищевой рацион дефицитными для большинства продуктов биогенными элементами, йодсодержащими соединениями, полиненасыщенными жирными кислотами, пищевыми кислотами. Биологически активные вещества водорослей обладают многоаспектным положительным действием на организм человека На основании анализа литературных источников и практических исследований установлено, что ламинария является незаменимым источником одновременно как органического, так и неорганического йода, превосходя по антизобным свойствам йодистые соли. Кроме высокого содержания йода ламинария богата пищевыми волокнами, альгиновыми кислотами, солями калия и других минеральных веществ. Внесение ламинарии в расчете 2 кг на 100 кг муки позволит получить продукт с содержанием морской капусты 8 г на 1 булку хлеба или 200 мкг йода, а с учетом потери при тепловой обработке (46 %) - 92 мг, что соответствует физиологическим нормам поступления йода с продуктами питания. Использование порошка ламинарии в технологии производства ржаного хлеба не вызывает отклонений органолептических и физико-химических показателей от требований нормативных документов., Bakery products are one of the basic food products of people containing the complex of food substances necessary for human activity, including proteins, lipids, carbohydrates, minerals, vitamins, dietary fibers. Scientists and practitioners develop recipes for bakery products, including software by traditional ingredients for this product and additional components that ensure the enrichment of certain components. A promising addition in the production of bread from wheat flour are marine raw materials. One of the components is hydrobionts of plant origin - brown algae. They allow to enrich the diet with nutrients, iodine-containing compounds, polyunsaturated fatty acids, and food acids, which are deficient for most products. Biologically active substances of algae have a multi-aspect positive effect on the human body Based on the analysis of literature and practical studies found that kelp is an indispensable source of both organic and inorganic iodine, surpassing the anti-toxic properties of iodide salts. In addition to high iodine content, kelp is rich in dietary fiber, alginic acids, potassium salts and other minerals. The introduction of kelp per 2 kg per 100 kg of flour will allow to obtain a product with a content of seaweed 8 g per 1 loaf of bread or 200 pg of iodine, and taking into account the loss in heat treatment (46 %) - 92 mg, which corresponds to the physiological norms of iodine intake with food. The use of laminaria powder in rye bread production technology does not cause deviations of organoleptic and physico-chemical parameters from the requirements of regulatory documents.

[ES] En el presente trabajo se ha estudiado el efecto del uso de distintos tipos de impulsores químicos en la elaboración de bizcochos ricos en fibra de frutos rojos para mejorar sus propiedades físicas y sensoriales. Para ello se evaluó el comportamiento de tres agentes impulsores ácidos (ácido cítrico, pirofosfato ácido de sodio 10 y glucono-delta-lactona) en combinación con la base bicarbonato sódico (encapsulado y sin encapsular), de forma que se estudiaron seis formulaciones. Se realizó una simulación de microhorneado para observar la expansión de las burbujas en la masa; en los bizcochos, se estudió la macroestructura de la miga y las propiedades de textura y color. Por último, se caracterizaron los bizcochos mediante la prueba sensorial Flash Profile y se estudió su aceptabilidad. Los resultados mostraron que los bizcochos elaborados con pirofosfato ácido de sodio 10 (con y sin encapsulación del bicarbonato) y el elaborado con glucono-delta-lactona sin encapsulación del bicarbonato incorporaron mayor cantidad de aire durante el microhorneado, lo que generó una miga con mayor porcentaje de alveolos y una menor dureza. Estos bizcochos fueron caracterizados sensorialmente como quebradizos, esponjosos, dulces y amarronados. Todas las formulaciones estudiadas fueron aceptadas por un panel de catadores no entrenados., [EN] The present project has studied the effect of the use of different types of leavening agents in the elaboration of sponge cakes rich in red fruit in order to improve their physical and sensory properties was studied in this work. For this purpose, the behavior of three acid agents (citric acid, sodium acid pyrophosphate 10 and glucono-delta-lactone) in combination with a sodium bicarbonate base (encapsulated and non-encapsulated) was evaluated; so, six formulations were studied. A microbaking simulation was performed to observe the expansion of the bubbles in the batter;.in the cakes, the crumb structure, texture and color properties were studied. Finally, the cakes were characterized using the Flash Profile sensory test and their acceptability was studied. The results showed that the cakes prepared with sodium acid pyrophosphate 10 (with and without bicarbonate encapsulation) and the one made with glucono-delta-lactone and non encapsulated bicarbonate incorporated more air during the microbaking, which generated higher percentage of cells in the crumb and lower hardness. These cakes were sensorially characterized as brittle, spongy, sweet and brownish. All the formulations studied were accepted by an untrained sensory panel., [CA] En el present treball s'ha estudiat l'efecte de l'ús de distints tipus d'impulsors químics en l'elaboració de bescuits rics en fibra de fruits rojos per a millorar les seues propietats físiques i sensorials. Per a això es va avaluar el comportament de tres agents impulsors àcids (àcid cítric, pirofosfat àcid de sodi 10 i glucono-delta-lactona) en combinació amb la base bicarbonat sòdic (encapsulat i sense encapsular), de manera que es van estudiar sis formulacions. Es va realitzar una simulació de microenfornat per a observar l'expansió de les bambolles a la massa; es va estudiar la macroestructura de la molla i les propietats de textura i color. Finalment, es van caracteritzar els bescuits per mitjà de la prova sensorial Flash Profile i es va estudiar la seua acceptabilitat. Els resultats van mostrar que els bescuits elaborats amb pirofosfat àcid de sodi 10 (amb i sense encapsulació del bicarbonat) i l'elaborat amb glucono-delta-lactona sense encapsulació del bicarbonat van incorporar major quantitat d'aire durant el microenfornat, la qual cosa va generar una molla amb major percentatge d'alvèols i una menor duresa. Estos bescuits van ser caracteritzats sensorialment com trencadissos, esponjosos, dolços i marronosos. Totes les formulacions estudiades van ser acceptades per un panell de tastadors no entrenats.

[ES] En el presente trabajo se ha estudiado el efecto del uso de distintos tipos de impulsores químicos en la elaboración de bizcochos ricos en fibra de frutos rojos para mejorar sus propiedades físicas y sensoriales. Para ello se evaluó el comportamiento de tres agentes impulsores ácidos (ácido cítrico, pirofosfato ácido de sodio 10 y glucono-delta-lactona) en combinación con la base bicarbonato sódico (encapsulado y sin encapsular), de forma que se estudiaron seis formulaciones. Se realizó una simulación de microhorneado para observar la expansión de las burbujas en la masa; en los bizcochos, se estudió la macroestructura de la miga y las propiedades de textura y color. Por último, se caracterizaron los bizcochos mediante la prueba sensorial Flash Profile y se estudió su aceptabilidad. Los resultados mostraron que los bizcochos elaborados con pirofosfato ácido de sodio 10 (con y sin encapsulación del bicarbonato) y el elaborado con glucono-delta-lactona sin encapsulación del bicarbonato incorporaron mayor cantidad de aire durante el microhorneado, lo que generó una miga con mayor porcentaje de alveolos y una menor dureza. Estos bizcochos fueron caracterizados sensorialmente como quebradizos, esponjosos, dulces y amarronados. Todas las formulaciones estudiadas fueron aceptadas por un panel de catadores no entrenados., [EN] The present project has studied the effect of the use of different types of leavening agents in the elaboration of sponge cakes rich in red fruit in order to improve their physical and sensory properties was studied in this work. For this purpose, the behavior of three acid agents (citric acid, sodium acid pyrophosphate 10 and glucono-delta-lactone) in combination with a sodium bicarbonate base (encapsulated and non-encapsulated) was evaluated; so, six formulations were studied. A microbaking simulation was performed to observe the expansion of the bubbles in the batter;.in the cakes, the crumb structure, texture and color properties were studied. Finally, the cakes were characterized using the Flash Profile sensory test and their acceptability was studied. The results showed that the cakes prepared with sodium acid pyrophosphate 10 (with and without bicarbonate encapsulation) and the one made with glucono-delta-lactone and non encapsulated bicarbonate incorporated more air during the microbaking, which generated higher percentage of cells in the crumb and lower hardness. These cakes were sensorially characterized as brittle, spongy, sweet and brownish. All the formulations studied were accepted by an untrained sensory panel., [CA] En el present treball s'ha estudiat l'efecte de l'ús de distints tipus d'impulsors químics en l'elaboració de bescuits rics en fibra de fruits rojos per a millorar les seues propietats físiques i sensorials. Per a això es va avaluar el comportament de tres agents impulsors àcids (àcid cítric, pirofosfat àcid de sodi 10 i glucono-delta-lactona) en combinació amb la base bicarbonat sòdic (encapsulat i sense encapsular), de manera que es van estudiar sis formulacions. Es va realitzar una simulació de microenfornat per a observar l'expansió de les bambolles a la massa; es va estudiar la macroestructura de la molla i les propietats de textura i color. Finalment, es van caracteritzar els bescuits per mitjà de la prova sensorial Flash Profile i es va estudiar la seua acceptabilitat. Els resultats van mostrar que els bescuits elaborats amb pirofosfat àcid de sodi 10 (amb i sense encapsulació del bicarbonat) i l'elaborat amb glucono-delta-lactona sense encapsulació del bicarbonat van incorporar major quantitat d'aire durant el microenfornat, la qual cosa va generar una molla amb major percentatge d'alvèols i una menor duresa. Estos bescuits van ser caracteritzats sensorialment com trencadissos, esponjosos, dolços i marronosos. Totes les formulacions estudiades van ser acceptades per un panell de tastadors no entrenats.

[ES] En el presente trabajo se ha estudiado el efecto del uso de distintos tipos de impulsores químicos en la elaboración de bizcochos ricos en fibra de frutos rojos para mejorar sus propiedades físicas y sensoriales. Para ello se evaluó el comportamiento de tres agentes impulsores ácidos (ácido cítrico, pirofosfato ácido de sodio 10 y glucono-delta-lactona) en combinación con la base bicarbonato sódico (encapsulado y sin encapsular), de forma que se estudiaron seis formulaciones. Se realizó una simulación de microhorneado para observar la expansión de las burbujas en la masa; en los bizcochos, se estudió la macroestructura de la miga y las propiedades de textura y color. Por último, se caracterizaron los bizcochos mediante la prueba sensorial Flash Profile y se estudió su aceptabilidad. Los resultados mostraron que los bizcochos elaborados con pirofosfato ácido de sodio 10 (con y sin encapsulación del bicarbonato) y el elaborado con glucono-delta-lactona sin encapsulación del bicarbonato incorporaron mayor cantidad de aire durante el microhorneado, lo que generó una miga con mayor porcentaje de alveolos y una menor dureza. Estos bizcochos fueron caracterizados sensorialmente como quebradizos, esponjosos, dulces y amarronados. Todas las formulaciones estudiadas fueron aceptadas por un panel de catadores no entrenados., [EN] The present project has studied the effect of the use of different types of leavening agents in the elaboration of sponge cakes rich in red fruit in order to improve their physical and sensory properties was studied in this work. For this purpose, the behavior of three acid agents (citric acid, sodium acid pyrophosphate 10 and glucono-delta-lactone) in combination with a sodium bicarbonate base (encapsulated and non-encapsulated) was evaluated; so, six formulations were studied. A microbaking simulation was performed to observe the expansion of the bubbles in the batter;.in the cakes, the crumb structure, texture and color properties were studied. Finally, the cakes were characterized using the Flash Profile sensory test and their acceptability was studied. The results showed that the cakes prepared with sodium acid pyrophosphate 10 (with and without bicarbonate encapsulation) and the one made with glucono-delta-lactone and non encapsulated bicarbonate incorporated more air during the microbaking, which generated higher percentage of cells in the crumb and lower hardness. These cakes were sensorially characterized as brittle, spongy, sweet and brownish. All the formulations studied were accepted by an untrained sensory panel., [CA] En el present treball s'ha estudiat l'efecte de l'ús de distints tipus d'impulsors químics en l'elaboració de bescuits rics en fibra de fruits rojos per a millorar les seues propietats físiques i sensorials. Per a això es va avaluar el comportament de tres agents impulsors àcids (àcid cítric, pirofosfat àcid de sodi 10 i glucono-delta-lactona) en combinació amb la base bicarbonat sòdic (encapsulat i sense encapsular), de manera que es van estudiar sis formulacions. Es va realitzar una simulació de microenfornat per a observar l'expansió de les bambolles a la massa; es va estudiar la macroestructura de la molla i les propietats de textura i color. Finalment, es van caracteritzar els bescuits per mitjà de la prova sensorial Flash Profile i es va estudiar la seua acceptabilitat. Els resultats van mostrar que els bescuits elaborats amb pirofosfat àcid de sodi 10 (amb i sense encapsulació del bicarbonat) i l'elaborat amb glucono-delta-lactona sense encapsulació del bicarbonat van incorporar major quantitat d'aire durant el microenfornat, la qual cosa va generar una molla amb major percentatge d'alvèols i una menor duresa. Estos bescuits van ser caracteritzats sensorialment com trencadissos, esponjosos, dolços i marronosos. Totes les formulacions estudiades van ser acceptades per un panell de tastadors no entrenats.

Sorghum (Sorghum vulgare Pers.) is a crop of great interest due to its high yield, its tolerance of adverse agronomic conditions that are becoming more and more frequent for the climate change, and its nutritional quality. In particular, the peculiar organization of the macronutrients (starch and proteins) of this cereal has led to the development of rudimental technologies to exploit its high value in the countries where its use is widely spread for the production of both food and beverages. Nevertheless, in Italy, it is primarily intended for zootechnical use and its application in human nutrition is still limited by cultural constrains. One of the most interesting characteristics of sorghum is the lack of gluten, which makes this cereal an eligible ingredient for coeliac people food. On the other hand, the lack of gluten limits the application of sorghum flour in the bakery industry. For this reason, after spontaneous fermentation of sorghum flour, we isolated and characterized lactic acid bacteria presenting useful characteristics able to improve the technological handling of this ingredient, in order to make sorghum flour usable for bakery products. Moreover, we have evaluated the pH and the Titratable Acidity (TTA) throughout the fermentation process. Regarding the sorghum flour microbiota, we have identified different strains of Weissella spp for the bacterial part, together with Pichia spp and Hanseniaspora spp for the yeast counterpart.

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers’ preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.

Are defined the features of the baking industry enterprises, which were taken into account when using systemic and structural-functional approach to develop a conceptual model of baking industry companies competitiveness. Are proposed directions of improving the competitiveness of bakeries and economically substantiated innovations in innovative activity of the enterprises. Are shown the generalized results of mathematical modeling to predict the future behavior of the company by changing any internal options that have been estimated quantitatively. According to the results are chosen the competitive strategies of baking industry enterprises and efficient management of their competitiveness., Визначено особливості розвитку підприємств хлібопекарської галузі, які враховано при використанні системного та структурно-функціонального підходу для розробки концептуальної моделі управління конкурентоспроможністю хлібопекарських підприємств. Запропоновано напрями підвищення їх конкурентоспроможності та економічно обґрунтовано інноваційні нововведення в діяльність цих підприємств. Представлено узагальнені результати математичного моделювання з метою прогнозування майбутньої поведінки підприємства при зміні будь-яких внутрішніх параметрів, які були оцінені кількісно. Відповідно до отриманих результатів обрано конкурентні стратегії розвитку підприємств хлібопекарської галузі та ефективного управління їх конкурентоспроможністю.

Are defined the features of the baking industry enterprises, which were taken into account when using systemic and structural-functional approach to develop a conceptual model of baking industry companies competitiveness. Are proposed directions of improving the competitiveness of bakeries and economically substantiated innovations in innovative activity of the enterprises. Are shown the generalized results of mathematical modeling to predict the future behavior of the company by changing any internal options that have been estimated quantitatively. According to the results are chosen the competitive strategies of baking industry enterprises and efficient management of their competitiveness., Визначено особливості розвитку підприємств хлібопекарської галузі, які враховано при використанні системного та структурно-функціонального підходу для розробки концептуальної моделі управління конкурентоспроможністю хлібопекарських підприємств. Запропоновано напрями підвищення їх конкурентоспроможності та економічно обґрунтовано інноваційні нововведення в діяльність цих підприємств. Представлено узагальнені результати математичного моделювання з метою прогнозування майбутньої поведінки підприємства при зміні будь-яких внутрішніх параметрів, які були оцінені кількісно. Відповідно до отриманих результатів обрано конкурентні стратегії розвитку підприємств хлібопекарської галузі та ефективного управління їх конкурентоспроможністю.

Are defined the features of the baking industry enterprises, which were taken into account when using systemic and structural-functional approach to develop a conceptual model of baking industry companies competitiveness. Are proposed directions of improving the competitiveness of bakeries and economically substantiated innovations in innovative activity of the enterprises. Are shown the generalized results of mathematical modeling to predict the future behavior of the company by changing any internal options that have been estimated quantitatively. According to the results are chosen the competitive strategies of baking industry enterprises and efficient management of their competitiveness., Визначено особливості розвитку підприємств хлібопекарської галузі, які враховано при використанні системного та структурно-функціонального підходу для розробки концептуальної моделі управління конкурентоспроможністю хлібопекарських підприємств. Запропоновано напрями підвищення їх конкурентоспроможності та економічно обґрунтовано інноваційні нововведення в діяльність цих підприємств. Представлено узагальнені результати математичного моделювання з метою прогнозування майбутньої поведінки підприємства при зміні будь-яких внутрішніх параметрів, які були оцінені кількісно. Відповідно до отриманих результатів обрано конкурентні стратегії розвитку підприємств хлібопекарської галузі та ефективного управління їх конкурентоспроможністю.

Are defined the features of the baking industry enterprises, which were taken into account when using systemic and structural-functional approach to develop a conceptual model of baking industry companies competitiveness. Are proposed directions of improving the competitiveness of bakeries and economically substantiated innovations in innovative activity of the enterprises. Are shown the generalized results of mathematical modeling to predict the future behavior of the company by changing any internal options that have been estimated quantitatively. According to the results are chosen the competitive strategies of baking industry enterprises and efficient management of their competitiveness., Визначено особливості розвитку підприємств хлібопекарської галузі, які враховано при використанні системного та структурно-функціонального підходу для розробки концептуальної моделі управління конкурентоспроможністю хлібопекарських підприємств. Запропоновано напрями підвищення їх конкурентоспроможності та економічно обґрунтовано інноваційні нововведення в діяльність цих підприємств. Представлено узагальнені результати математичного моделювання з метою прогнозування майбутньої поведінки підприємства при зміні будь-яких внутрішніх параметрів, які були оцінені кількісно. Відповідно до отриманих результатів обрано конкурентні стратегії розвитку підприємств хлібопекарської галузі та ефективного управління їх конкурентоспроможністю.

Purpose: Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy. Methods: The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each. Results: The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature. Conclusion: The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.

In KRO’s Keuringsdienst van Waarde een uitzending over spelt op 12 maart 2015.

Vanuit achttien industriële bakkerijen in Nederland levert Bakkersland dagelijks maar liefst twee miljoen broden in vele variëteiten aan retailers. 40 procent van de kostprijs wordt bepaald door de grondstoffen, dus men wil niet meer verbruiken dan nodig is. Daarom begon Bakkersland met de implementatie van een Manufacturing Execution System (MES). Dit is een softwarelaag tussen de Enterprise Resource Planning (ERP) en de machinebesturing die procesinformatie verzamelt, beheert en doorsluist.

De oorsprong van speculaas gaat verder dan de tijd dat Nederland voor het eerst specerijen uit de Oost haalde. In dit artikel wordt ingegaan op de geschiedenis van speculaas.