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Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing. In addition to gluten proteins, starch impacts the quality characteristics of the final baked product. Wheat starch consists of amylose and amylopectin organized into alternating semicrystalline and amorphous layers in granules that vary in size and are embedded in the endosperm protein matrix. Investigation of the molecular movement of protons in the dough system provides a comprehensive insight into granular swelling and amylose leaching. Starch interacts with water, proteins, amylase, lipids, yeast, and salt during various stages of breadmaking. As a result, the starch polymers within the produced crumb and crust, together with the rate of retrogradation and staling due to structural reorganization, moisture migration, storage temperature, and relative humidity determines the final product's textural perception. This review aims to provide insight into wheat starch composition and functionality and critically review recently published research results with reference to starch structure–function relationship and factors affecting it during dough formation, fermentation, baking, cooling, and storage of bread. [ABSTRACT FROM AUTHOR]

This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labeled as A, B, C, and D. Flour samples showed significant variations in composition, with protein (10.82–12.75%) and carbohydrates (75.24–77.40%) being the major nutrients. Flours showed differences in their particle size distribution and ability to absorb water (2.10–2.90 mL/g). Dry gluten contents were similar (approx. 10%) but the wet gluten (30.10–33.70%), gluten index (92.75–96.45%), and specific volume (4.04–5.02 cm3/g) varied significantly. The rheological properties of the flours were significantly different (p ≤ 0.05) and affected their baking quality but the sensory properties of the bread samples were very similar. Data from this study could be harnessed to help the food industry to improve the quality of the flours. [ABSTRACT FROM AUTHOR]

Peppers are perishable and characterized by a short shelf life. This work aimed at investigating effects of packaging materials and storage methods on the physicochemical properties and fungal decay of sweet pepper. The cleaned and wholesome fruits (100) were packaged in polyethylene bag, banana leaf, and jute bag. Unpackaged fruits served as control. All the samples were then stored in refrigerator, evaporative cooling structure and at ambient condition (25±2 oC). A factorial combination of three (3) packaging materials and three (3) storage conditions using randomized complete block design with three replications were used. Weight loss and percentage decay were determined and physicochemical analyses were carried out. The results showed that banana leaves and polythene bags encouraged the highest and lowest weight loss of pepper fruits in evaporative cooling system and ambient condition respectively. The jute bags significantly reduced the percentage decay in refrigerator. There was no significant difference (p ≥ 0.01) in the pH of all the fruits in refrigerator. Total soluble solids of all pepper fruits in evaporative cooling system and at ambient condition reduced as storage period increased. Titratable acid values of all the pepper fruits in refrigerator increased at Day 21 compared to the values recorded at Day 7 except in the fruits packaged in polythene bags that was decreased by 50%. Refrigerator and banana leaf influenced increase in ascorbic acid more than other storage conditions. Generally, the packaging materials and the storage conditions are not significantly (p>0.01) affected the colour parameters. It can be inferred that refrigerator and jute bag is the best storage method and packaging material as it minimizes loss and maintains quality. [ABSTRACT FROM AUTHOR]

Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure‐cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite flours. Cooked tamarind seed flour showed the highest water absorption capacity (520%) compared with other flours (118%–276%). Processed tamarind flours had higher total phenolic contents (1.72–2.71 mg GAE/g) compared with the whole wheat flour (1.26 mg GAE/g). Cookies enriched with roasted tamarind showed higher antioxidant activities and hardness than the control wheat cookies. The protein content (15.52%–17.25%) of enriched cookies was significantly higher than that of the whole wheat cookies (14.28%). Results from this study have shown the possibility of enhancing the value of tamarind seed by exploring the processed seeds in cookie enrichment. Practical applications: This paper describes the possibility of enhancing the value of tamarind seed beyond the current level of usage by means of traditional processing methods to reduce antinutrients in the seed and further enriching wheat cookies with the processed flours. The results demonstrated that cookies with superior nutritional value can be made from whole wheat and processed tamarind seed composite flour. This further provides another avenue for increased utilization of the seed flour, which can be used at household levels and industrially. [ABSTRACT FROM AUTHOR]

A new era of cutting‐edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational research. Metabolomics is one of the omics strategies that yields big data and has gained popularity in a wide spectrum of applications. Among various analytical platforms used in metabolomics, gas chromatography–mass spectrometry (GC‐MS) allows the measurement of thermally stable (volatiles and semi‐volatiles) metabolites, with an advantage of spectral reproducibility. Cereal‐ and legume‐based fermented foods are part of the food culture in various countries throughout the world. Thus, this review provides an overview of recent applications of GC‐MS‐based metabolomics in the food fermentation field, specifically cereal‐ and legume‐based fermented foods. This emerging use of metabolomics in food fermentation studies illustrates the potentials of this omics science to elucidate metabolome landscapes of fermented foods. Such insights would advance our predictive understanding of fermentation processes and molecular descriptions of resultant food products, a necessary step for improvements and sustainability in food industry. Furthermore, the review echoes the current need of collaborative efforts in the scientific community (in this field) to harness and maximise the potentials of metabolomics in food fermentation studies. [ABSTRACT FROM AUTHOR]

Summary: The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00–1947.00 cP) and setback ratio (1.70–1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67–897.63 cP) and pasting temperature (1947.00–3714.00 °C) increased. [ABSTRACT FROM AUTHOR]

Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted. [ABSTRACT FROM AUTHOR]