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The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and fundamental rheological measurements, and scanning electron microscopy, differential scanning calorimetry, colour, textural and sensory evaluations of breads. Novel rye, oat, sorghum and millet breads based on the blend of heat treated and extruded corresponding flours in ratio 70:30 were produced by conventional breadmaking process. All breads were characterized by increased fibre content and had appearance similar to common wheat bread. Gluten-free breads were harder, less elastic with more granular structure due to higher degree of starch crystallinity. Mixolab curves indicated on many possible ways for further breads optimisation., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Background: The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat., Results: At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples. The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat. Visco-elastic properties of weaker flour samples changed more markedly during storage than those of stronger flours, indicating that the intensity of dough rheological changes during wheat storage might be dependent on gluten quality and were the characteristic of wheat variety., Conclusion: It was shown that small deformation dynamic oscillation and large deformation creep-recovery tests can be successfully employed to monitor the changes in flour quality during wheat storage and that required storage period after wheat harvesting has to be defined according to wheat variety initial rheological properties and its gluten quality., (© 2014 Society of Chemical Industry.)

The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30°C and after that 180 min at 37°C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products. [ABSTRACT FROM AUTHOR]

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread. [ABSTRACT FROM AUTHOR]

A comparative evaluation of the rheological properties of ancient wheat flours (emmer, spelt, and khorasan), cultivated under the same conditions, was conducted. They were evaluated for chemical composition, wet gluten quantity, quality, aggregation, and disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well as mixing and thermal behavior (Mixolab). High wet gluten content of spelt flour led to formation of strong gluten network with the highest water absorption and maximum dough height during proofing in comparison to other varieties. Khorasan flour, although having very low wet gluten content, exhibited the highest dough stability both during mixing and fermentation due to high gluten index. Despite being characterized with high wet gluten, very low gluten index of emmer flour affected dough development process, resulting in the lowest dough height, and pronounced loss in dough height during fermentation as well as the lowest percentage of gas retained in the dough compared to other species. Novelty impact statement: The results obtained in this study can be used to better understand the techno‐functionality and target application in cereal based products of different ancient wheat species. Considering the obtained results, khorasan wholegrain flour can be the most suitable for bread‐making process requiring longer fermentation time, while emmer flour will exhibit better performance in short‐term fermentation. In general, making bread from ancient wheats will require modified baking techniques in order to satisfy the renewed consumers' demand for these products, while improving their bread‐making potential. [ABSTRACT FROM AUTHOR]

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components. Experimental approach. Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35 %), were blended to produce gluten-free crackers without the presence of conventional gluten-free starchrich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers. Results and conclusions. All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold--pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour. Novelty and scientific contribution. To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties. [ABSTRACT FROM AUTHOR]

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim 'a source of protein'. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition. [ABSTRACT FROM AUTHOR]

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In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat. • Ancient wheat varieties were used to prepare spontaneously fermented sourdoughs. • Wheat, spelt, emmer and khorasan sourdough behaved differently during fermentation. • Wheat sourdough had increased proteolytic activity and high gliadins hydrolysis. • Emmer sourdough exhibited high extensibility and low changes in gluten structure. • Unlike wheat, emmer resulted in bread with the highest volume and softest texture. [ABSTRACT FROM AUTHOR]

The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a major issue for millers and bakers. Requirements of bakery industry for providing wheat flour of uniform quality impose the need for further investigation in direction of monitoring/improving wheat flour quality. Therefore, the objective of the present study was to evaluate wheat varieties, grown in different locations, by breadmaking potential and proteolytic activity in dependence of climate conditions. Wheat flour of four wheat varieties (Pobeda, Zvezdana, Gordana and Apache), from seven locations in Serbia characterized by different climatic conditions in two production years, were used in this study. The analyses included a determination of proteolytic activity and the rheological properties of dough. Rheological properties of wheat flour dough were determined by Gluten index and Brabender equipment (Farinograph, Extensograph and Amylograph). The studies ended with a trial baking and estimation of textural properties of obtained bread. Large variability for all attributes evaluated was observed, with wider ranges in quality parameters across varieties than among growing locations. Wheat flour samples from 2012 production year were characterized by inferior quality parameters. Proteolytic activity and bread specific volume values for 2012 production year were significantly lower compared to 2011. These results indicate that level of proteolytic activity was under optimum for obtaining bread with higher specific volume. [ABSTRACT FROM AUTHOR]

Abstract: The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 °C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 °C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties. [Copyright &y& Elsevier]

In this study, gluten-free bread was created by substitution of millet flour with proteins from different sources at level of 10% (pea, rice and whey protein concentrate), in order to analyse their potential as a techno-functional component. In addition, the effect of different concentrations of transglutaminase (0.5, 1.0 and 1.5% w/w based on the flour-protein blends) on dough rheological properties and bread textural and sensory quality was investigated. Besides the nutritional benefit, the incorporation of proteins improved technological quality of millet bread, including structure strengthening, specific volume increase and sensory quality. The effect of transglutaminase was in a certain extent masked by the high amount of protein concentrates. The highest value of specific volume was obtained for millet breads with whey proteins. Overall, the substitution of millet flour by pea, rice and whey proteins caused significant reduction of bread hardness and complete loss of bitter taste originating from millet. • Incorporation of proteins modified rheology of the millet dough in different way. • The presence of proteins influenced the increase of millet bread specific volume. • The addition of proteins improved sensory quality of millet bread. • The efficiency of the enzyme was dependent on the type of proteins. [ABSTRACT FROM AUTHOR]

This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio between wholegrain wheat and buckwheat flour in pasta formulation on the sensory profiles and hedonic perception of pasta was studied. A range of techniques (principal component analysis, preference mapping, cluster analysis, penalty analysis) have evolved to combine data from sensory panel, data collected from consumers and data related to the product to provide valuable insights into the way in which sensory properties drive consumer preferences and how pasta can be design to give the sensory properties desired by the consumer. Generally, even though buckwheat flour incorporation decreased consumer acceptability, the results indicated that hydrothermal pre-treatment of buckwheat flour has promising potential to be implemented in the production process of buckwheat containing pasta, since this treatment was efficient in reducing pasta bitterness and grittiness which were negatively evaluated and strongly penalized by consumers. • Buckwheat presence contribute to pasta bitter taste. • Consumers strongly negatively penalize "too grainy" pasta texture. • Hydrothermal treatment of buckwheat reduced pasta bitterness and grittiness. • Sensory analysis is crucial to develop pasta with characteristics desired by consumers. [ABSTRACT FROM AUTHOR]