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The aim of this study was to analyze the amino acids content of different legumes types (beans, lentil, soybean, chickpea and lupine) in a raw and germinated form. Also the effect of different levels (0%, 2.5%, 5%, 7.5%, 10%, 15%, 20%, 25%) of legumes addition in a germinated and raw form in refined wheat flour has been discussed. According to our data for the wheat-bean mix, lentil-wheat flour, soybean-wheat flour mix, lupine-wheat flour mix the highest amount of essential amino acid were recorded for the histidine whereas for the mix between chickpea-wheat flour the highest amount of the essential amino acid were recorded for valine. Regarding the amount of non-essential amino acids content the highest levels were obatined for glutamic acid for all the mixes between germinated legumes and wheat flour and the lowest one for glycine. [ABSTRACT FROM AUTHOR]

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

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

Introduction. When developing grape seed enriched-bread, it is important to know the changes that may occur in the bread making process. Materials and methods. The addition of different amount of grape seed flour (from 3 to 9%) and particle size changes (large, L500 m, medium, 200 mM500 m and small fractions, S200 m) on the physico-chemical characteristics of the grape seeds-wheat composite flours and dough rheological behavior were investigated. Results and discussion. The protein and ash contents increased after GSF incorporation, while the moisture and the falling number decreased depending on the particle size and addition level. The decrease of falling number values with the decrease of GSF particle size and increase the addition level indicates an increase of alpha-amylase activity in the composite flour. The storage (G'), loss (G"), complex modulus (G*) and loss tangent (tan ) of dough increased with the particle size and addition level increase. A decrease of dough maxim height (Hm), maximum height of gaseous production (H'm) and total carbon dioxide volume production (Vt) with the increase of GSF level in refined wheat flour was obtained. Gas retention coefficient (Rc) increases with the decrease of GSF particle size. Dough fermentation parameters and dynamic rheological properties were adequately predicted by the regression models achieved. The result of optimization process showed that small particle sizes of GSF from white grape variety in an amount of 3.01% are desired to substitute refined wheat flour bread in order to ensure good rheological characteristics. Under these optimal conditions, dough fermentation characteristics and dynamic rheological properties was found to be as follows: H'm of 55.98 mm, Vt of 1274.11 mL, Rc of 81.22%, G' of 28.54  103 Pa, G" of 9.79  103 Pa, G* of 30.17  103 Pa and tan δ of 345.50·10-3. Conclusions. This study highlights the opportunity to use grape seeds from local wine producers in order to add value to this by-product and to develop new enriched-bakery products. [ABSTRACT FROM AUTHOR]

Heat moisture treatment (HMT) is an accessible starch and flour physical modification that could enhance the physico-chemical characteristics of products. In this study, the influence of HMT conditions (temperature, time, moisture) on wheat flour, dough and pasta properties were investigated trough Response Surface Methodology (RSM) and an advanced characterization of the optimal sample was performed. The optimal treatment conditions were 85.30 °C for 1 h at 26.80% moisture. Higher resistant starch and fibers content and dough complex modulus values were obtained for the optimal sample compared to the control. HMT determined a decrease of pasta chewiness, while cooking loss and dough cohesiveness were kept within acceptable limits. Starch and protein secondary structures were changed after HMT, confirming molecules reorganizations and proteins denaturation of wheat flour during treatment. After HMT, pores and chains were observed on some starch grains. The obtained results underlined the suitability of HMT for wheat pasta production. • Heat moisture treatment can be applied on wheat flour to enhance its functionality. • Heat moisture treatments effects depend on the conditions. • Pasta resistant starch and fibers content are improved by heat moisture treatment. • Pasta texture was enhanced by heat moisture treatment. • Starch and proteins molecules reorganizations occur during treatment. [ABSTRACT FROM AUTHOR]

Wheat starch and proteins functionality can be modified by applying heat moisture treatment, giving beneficial effects on flour technological properties and final product digestibility. The aim of this study was to optimize the conditions of wheat flour hydrothermal treatment (HMT) and the supplementation level with grape peels flour (GPF) and to characterize the optimum product. The effects of the independent variables (temperature, time, moisture level and GPF addition level) on flour viscosity, dough complex modulus and cohesiveness, pasta color, fracturability, polyphenols and dietary fibers contents, cooking loss, chewiness and resistant starch content were investigated. The optimum processing conditions and GPF level were found to be 64.35 °C, 3 h and 26.65% moisture for wheat HMT and 4.94% GPF supplementation. The results revealed that the polyphenolics, dietary fiber and resistant starch contents increased compared to the control. Dough complex modulus and pasta fracturability were higher than those of the control, while for chewiness lower value was observed. Protein and starch structural changes caused by HMT were observed by FT-IR and microstructure analysis. These results evidenced the opportunity to use HMT and GPF for pasta production, without significant negative effects on the quality and with many health benefits. • Heat moisture treatment and grape peels addition effects depend on the levels. • Resistant starch, fiber and polyphenols content increased. • Interactions between starch, proteins and grape peels components were observed. • Proteins and starch grain structure modification occurred. • Pasta fracturability and chewiness were improved. [ABSTRACT FROM AUTHOR]

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties. [ABSTRACT FROM AUTHOR]