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The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously fermented sourdoughs were studied: dense rye sourdough and liquid rye sourdough, both prepared using the same batch of peeled rye flour. To study the taxonomic structure of the sourdough microbiome in dynamics, the method of high-throughput sequencing of 16S rRNA gene fragments of microorganisms was used. It was shown that the technological parameters of sourdough (humidity, temperature) do not affect the taxonomic composition of the microbiome of dense rye or liquid rye sourdough at the phylum/class/genus level. It was found that during the first three days of propagations, bacteria from the phyla Proteobacteria and Firmicutes dominated in the microbial community. In the phylum Proteobacteria, microorganisms from the order Enterobacterales took a large share, which persisted for three days of backslopping. The phylum Firmicutes was represented by lactic acid bacteria of the genera Weissella, Lactobacillus, Leuconostoc, Pediococcus, Lactococcus. It was established by classical microbiological methods that after a day of fermentation, the number of lactic acid bacteria cells was significantly higher in liquid rye sourdough compared to dense one. However, with further propagation of sourdoughs, the number of cells was comparable, while significant changes occurred at the level of genera and species. It was shown that as the relative number of lactic acid bacteria of the genus Lactobacillus increased, a gradual displacement of the coccal forms of Lactococcus, Leuconostoc, Weissella, Pediococcus happened. With further propagation of sourdough after 10 days, the position of the dominant groups of bacteria was occupied by representatives of the phylum Firmicutes, lactic acid bacteria of the genus Lactobacillus. The influence of the mode and parameters of the sourdough on the species composition of lactobacilli, which demonstrated a low bacterial diversity, is shown. In the first three days of propagations, lactobacilli L. curvatus, L. brevis, and Lactiplantibacillus sp. dominated in both sourdoughs. After a month of backslopping, Fructilactobacillus sanfranciscensis and Companilactobacillus sp. dominated in dense rye sourdough, and L. pontis dominated in liquid rye sourdough.

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance. [ABSTRACT FROM AUTHOR]

Coffee bean harvesting incurs various by-products known for their long traditional use. However, they often still end up being a waste instead of being used to their full potential. On the European market, coffee cherry (cascara) products are not yet common, and a novel food approval for beverages made from coffee cherry pulp was issued only recently. In this article, exposure and risk assessment of various products such as juice, jam, jelly, puree, and flour made from coffee cherry pulp and husk are reviewed. Since caffeine in particular, as a bioactive ingredient, is considered a limiting factor, safe intake will be derived for different age groups, showing that even adolescents could consume limited quantities without adverse health effects. Moreover, the composition can be influenced by harvesting methods and processing steps. Most interestingly, dried and powdered coffee cherry can substitute the flour in bakery products by up to 15% without losing baking properties and sensory qualities. In particular, this use as a partial flour substitute is a possible approach to counteract rising grain prices, transport costs, and disrupted supply chains, which are caused by the Russia–Ukraine war and changing climatic conditions. Thus, the supply of affordable staple foods could be partially ensured for the inhabitants of countries that depend on imported wheat and cultivate coffee locally by harvesting both beans and by-products. [ABSTRACT FROM AUTHOR]

Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers' extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves' crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating—0.1815 day−1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products. [ABSTRACT FROM AUTHOR]

Wheat flour is the major constituent of bakery products consumed as everyday snacks worldwide. However, due to its poor nutritional value, high gluten content, and rapid digestion has been linked to the onset of celiac disease, obesity, diabetes type II, and metabolic syndrome. Therefore, alternative flours from olive and grape by-products as well as pulses, such as chickpea, with higher nutritional value and prebiotic function have been exploited to enrich those products and possibly confer several health benefits due to their high bioactivity. To this end, the bioactivity of grape and olive by-products as well as chickpea is described. This study emphasizes the crucial function of the related compounds in human nutrition and metabolism, particularly in relation to post-prandial glycemia and lipidemia, as their acute perturbation is linked to the development of metabolic diseases. Dietary supplementation with either chickpea, olive or grape pomace extracts or powders in in vivo and in vitro studies demonstrated beneficial properties in terms of glucose and lipid metabolism management. Moreover, hepato- and cardio-protective, antioxidant, and anti-inflammatory properties were observed. Furthermore, fortification of bakery snacks with chickpea, olive, and grape pomace flours demonstrated promising results in improving the lipid and glycemic profiles in human intervention studies. [ABSTRACT FROM AUTHOR]

In this study rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of it as oleogelators are characterized in comparison to conventional bakery margarines or partially hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior. Oleogels prepared with 5% and 10% sunflower wax and 5% monoacylglycerols with 5% ethyl cellulose, respectively, show comparable properties as the conventional fat phases with regard to the mentioned parameters. The rheological properties reveal that storage and loss moduli of oleogels prepared without sunflower wax are significantly lower in comparison to conventional margarines. In addition, cross‐sectional views allow a very deep insight in the 3D structure of the oleogels via cryogenic scanning electron microscopy. For oleogels consisting of ethyl cellulose, entrapped oil droplets can be visualized and the pore size distribution is established by a semiautomatic approach. The use of oleogels results in a reduction of saturated fatty acids from 29%–47% to 7%–13% and in an increase of polyunsaturated fatty acids of at least 22% in oleogel‐based cookies. Cookies prepared with oleogels are accepted by the consumer, even if the overall evaluation is slightly worse in comparison to the conventional products. Practical Applications: The application of rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglyerols, or mixtures is a very good possibility to replace fat phases in bakery products high in saturated fatty acids and to improve the fatty acid profile of the foods. This results in food with a higher content of monounsaturated oleic acid and polyunsaturated linolenic acid recommended for a healthier nutrition. [ABSTRACT FROM AUTHOR]

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization. [ABSTRACT FROM AUTHOR]

Bread, the most consumed floury product in the world, is one of the most wasted food products across the food supply chain. Yet, there is a paucity of research examining the magnitude of bread waste and behavioural drivers associated with it at the household level. This study analyses the incidence, behavioural drivers and disposal pathways of bread waste using a sample of 1462 households in Australia and a 7-day electronic diary method. Behavioural drivers related to bread waste were modelled using logistic regression models. The findings suggest that bread rolls, sliced bread and flat bread are the three most wasted bread products in Australian households. Higher grocery shopping frequency, 'just-in-case' buying, family households with young children and takeaway meal ordering are associated with higher bread waste. Bread disposal pathway analysis revealed that 55% of bread and bakery products are discarded through general waste bins, highlighting the immense potential of utilising bread waste in industrial processes such as biofuel production. Addressing bread and bakery waste can significantly contribute to achieving the SDG12.3 goal of halving the per capita food waste by 2030. • Household bread waste behaviours and disposal pathways analysed. • Bread and bakery waste represent 12% of total edible food wasted. • Sliced bread, bread rolls and flatbread are the most commonly discarded breads. • Just-in-case buying, and family households are associated with high bread waste. • 55% of bread and bakery waste is discarded through general waste bins. [ABSTRACT FROM AUTHOR]

A reliable solid-liquid extraction protocol coupled with liquid chromatography-electrospray ionization-tandem mass spectrometry in the negative-ion mode was developed and validated for illegal bromate determination in preliminary and bakery products. Crude and dried-treated samples were directly extracted with acetonitrile-water (4:1, v/v). Bromate was determined using a Phenomenex Synergi™ Polar reversed-phase column and MS/MS under multiple reaction monitoring. The chosen solvent efficiently extracted bromate with all applied extraction-assisting techniques (p > 0.05). Although this assay avoids cleanup procedures, matrix effect of <−11% was achieved. Rapid bromate separation in only 8 min was attained by a reversed-phase column. In both commodities, linearity range, R2, recovery%, repeatability, intermediate precision, LOD and LOQ results were 0.05–100 ng mL−1, >0.9999, 88.6–103%, 2.93–9.80% and 9.64–10.10%, 0.015 μg kg−1 and 0.05 μg kg−1, respectively. Out of 288 tested real samples, 13.9% of violations were observed. This high-sensitivity protocol offers effective oversight and consumer protection. • Bromate was analyzed with a simple solid-liquid extraction method in bakery products. • Univariate analyses helped optimal selection of sample processing procedures. • Reversed-phase chromatography enabled rapid, accurate, and selective bromate testing. • Superior method sensitivity ensured effective bromate illegal use oversight. • High violation rates of 13.9% recall a national bromate monitoring program. [ABSTRACT FROM AUTHOR]

Acrylamide (AA) is a hazardous chemical in various foods, including wheat-based products consumed globally. As AA has been linked to toxicity, reducing its levels in bread and other popular foods is crucial for risk management and safeguarding human health. Recent advancements in science and technology present an opportunity to collaborate and test novel ideas to address this issue on an industrial scale. Developing new concepts and mitigation processes for reducing AA concentration is necessary for food sectors. Previous research has explored strategies such as thermal processing, additives, and ingredient replacements to control AA formation in baked products. However, these approaches have resulted in nutritional and sensory changes in the final products. This review paper proposes a new concept for reducing AA levels in wheat products by implementing milling processing interventions during flour production. Techniques like milling intervention, flour fraction selection and blending, hybrid techniques, and particle size distribution adjustment can be explored to minimize AA formation while maintaining the nutritional, physical, and sensory qualities of baked/fried foods. This method can be implemented on a large scale in the wheat milling and baking industries. This report indicates that milling intervention strategies offer significant advantages over previous methods. This approach provides insights into processing applications that can be used to develop specialty flours specifically designed to minimize AA formation during further product processing. Developed specialty flours can contribute to lower AA levels in various baking/frying product industries. [ABSTRACT FROM AUTHOR]

Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.

Summary: The study of sensory, microbiological and physical–chemical properties are important in local products where the level of inspection and quality control are low. The present study aimed to determine the shelf‐life of an egg‐based moist cake, relating sensory, microbiological and physical–chemical properties. Slices of Cavacas de Resende were collected, stored at two different temperatures (7 and 22 °C) and analysed over time (0, 6 h, 1, 2, 4, 7 and 10 days). Salmonella, Bacillus cereus, Listeria monocytogenes and Escherichia coli, were not detected. On 10 days of storage at 22 °C results were above the allowed limit for Staphylococcus aureus. The counts of mesophiles, moulds and yeasts exceeded the allowed limits in the last days of storage at 22 °C. Most of sensory variables presented a positive and highly significant correlation with freshness, with emphasis to brightness (crust and batter), moist, softness and succulence. Hardness and fracturability (both instrumental) showed a highly significant correlation with sensory freshness. Loss of moisture and mould development were main factors for product quality decrease. Better conservation of the product was achieved at 7 °C with a shelf‐life limit of 7 days. At 22 °C, it is recommended to consume the product in 3 days. [ABSTRACT FROM AUTHOR]

The functions of water in dough rheology and baking are numerous. The flour and water are the basic components in dough formation. Three factors that determine the water quality include the taste, the chemical, and the mineral content. The mineral content of the water determines the hardness and softness of the water. The purpose of our study was to analyze the water quality of some sources in Albania and their impact on the dough rheology. The study is based on the dough rheological data of wheat flour mixed with the used water (Lajthiza, Tepelena, or Trebeshina water) and on the physicochemical characteristics of the baking products, carried in the laboratory of the Atlas factory. We have analyzed the physico-chemical parameters of the water such as pH, (ph meter) magnesium Mg2+, Calcium Ca2+, chloride Cl-, nitrates NO3 -, bicarbonates HCO3 -, sulphates SO4 2- using UV-VIS spectrophotometric and volumetric methods. The methods that have been used are in accordance with the European standard 80/778 and the Albanian standard STASH 3904: 1997. The measurements of the farinographic indicators (water absorption, development, stability, degree of softening) and extensographic indicators (resistance in tow EU, Elasticity, R/E, Energy) of the Russian, Ukrainan and Albanian (Agimi) wheat are carried out. We used the flour with an ash content of 0.55-0.6% obtained by mixing 40% Russian wheat, 25% Ukrainian wheat and 35% Albanian wheat (Agimi wheat). The evaluation of wheat flour and its characteristics is in accordance with S SH1455:1987, the evaluation of breadcrumbs and their characteristics obeys the standards of S SH 1460:1987, and the use of bread samples is in accordance with S SH 1499:1987 (DPS, Catalog 2005). The analyzes of the water parameters state that the water from the source of Lajthiza has a ph value of 6.5, a content of Mg2+ and Ca2+ of 36.0 mg/l and 1.19 mg/l respectively; the water from the source of Tepelena has a ph value of 7.95, a content of Mg2+ 7.4 mg/l and 75.32 mg/l respectively. The results show that the dough prepared using Lajthiza water, shows a stability degree of 7.5, whereas the doughs prepared using Tepelena and Trebeshina water show stability degrees of 6.1 and 6 respectively. The elasticity of the dough is 140 mm when Lajthiza water was used and 130 mm when each of Tepelena and Trebeshina water was used. It results that the final baking product obtained when Lajthiza water was applied has the greatest volume (12.5), compared to when Tepelene (11) and Trebeshina (10) was utilized. The porosity of particles is 76.5% in the presence of Lajthiza water, 73%, and 73.6% in the presence of Tepelena and Trebeshina water respectively. The test scale for Lajthiza, Tepelena, and Trebeshina water was 9.2/10, 7/10 and 8.7/10 respectively. We concluded that Lajthiza water can be successfully used to produce good quality bakery products. The use of this water leads to an optimal reactivation of the yeast in the dough compared to Tepelena and Trebeshina water. It is therefore necessary to use water with a slight acidity. [ABSTRACT FROM AUTHOR]2+ 1.38mg/l and 52.6 mg/l respectively; the water from the source of Trebeshina has a ph value of 8.1, a content of Mg2+ and Ca2+ 7.4 mg/l and 75.32 mg/l respectively. The results show that the dough prepared using Lajthiza water, shows a stability degree of 7.5, whereas the doughs prepared using Tepelena and Trebeshina water show stability degrees of 6.1 and 6 respectively. The elasticity of the dough is 140 mm when Lajthiza water was used and 130 mm when each of Tepelena and Trebeshina water was used. It results that the final baking product obtained when Lajthiza water was applied has the greatest volume (12.5), compared to when Tepelene (11) and Trebeshina (10) was utilized. The porosity of particles is 76.5% in the presence of Lajthiza water, 73%, and 73.6% in the presence of Tepelena and Trebeshina water respectively. The test scale for Lajthiza, Tepelena, and Trebeshina water was 9.2/10, 7/10 and 8.7/10 respectively. We concluded that Lajthiza water can be successfully used to produce good quality bakery products. The use of this water leads to an optimal reactivation of the yeast in the dough compared to Tepelena and Trebeshina water. It is therefore necessary to use water with a slight acidity. [ABSTRACT FROM AUTHOR]

Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products. [ABSTRACT FROM AUTHOR]

Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance. [ABSTRACT FROM AUTHOR]

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product's shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage. [ABSTRACT FROM AUTHOR]

This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL−1 ± 0.01), color, total soluble solids (6.3 ± 0.2 °Bx), total solids (5.7 ± 0.2%), thermal properties through DSC, and apparent viscosity (2.5 cPa·s−1 ± 0.02 at 300 s−1). Emulsions containing 35, 30, and 25% of CA were produced and applied to cake formulation C1, C2, and C3, respectively. The cake batter was evaluated in terms of apparent density (0.87–1.04 g1 cm−3), rheology, and pH (6.6–6.8). The cakes were evaluated for specific volume, baking loss (8.9–9.5%), color, and symmetry index on day 1, and firmness, water activity (aw), and moisture content (%), after 14 days of storage. The cakes produced with the emulsions were found to have slightly higher specific volume (2.3 cm3 g−1) when compared to the control (C4) produced with PO (2.2 cm3 g−1). The moisture and aw decreased and firmness increased during storage. In terms of formulation (i.e., day 1 for C1, C2, C3, and C4), there was no significant difference for moisture. As for aw, the C4 (0.90) was significantly different from the cakes produced with emulsions (0.91–0.92). The results from the sensory evaluation, carried out with 120 panelists, showed no statistically significant difference between C3 and C4 for the attributes of aroma, color, texture, flavor, and overall impression. Based on our results, it appears that the CA-based emulsions have the potential to replace PO in pound-cake recipes, reducing total and saturated fat. [ABSTRACT FROM AUTHOR]

The present consumer market is concerned about a healthy diet and the demand for such products has been on the rise. Intense research has been conducted on gut microbiota for the maintenance of human health. Half of the population of gut microbes can be lost due to changes in diet. To maintain this gut microbial balance, the use of probiotics has received increasing attention. Several dairy-based probiotic foods have been developed up to date to meet this need. However, these products have the limitations such as lactose intolerance, a requirement of cold storage conditions, allergenicity to milk proteins, and high fat and cholesterol content. Considering these limitations, several non-dairy-based probiotic products have been developed among which probiotic bakery products are of an innovative research field. This review focuses on the probiotic products in the bakery food category, collates the scientific literature, and research conducted on probiotic bakery products. Different microencapsulation technologies such as freeze-drying, spray drying, extrusion, spray chilling, and emulsion along with their principles used for improving viability have also been discussed. Factors that affect probiotic viability including strain type, food pH, water activity of the food product, and food matrix type have been highlighted. [ABSTRACT FROM AUTHOR]

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Background. Bakery products such as bread, rolls, croissants and others are an important part of eating habits. Recently, their consumption has been associated with an undesirable increase and prevalence of overweight or obesity. Objective. The aim of the work was to analyze the influence of the consumption frequency of selected types of bread / bakery products on anthropometric parameters in a group of university students. Material and Methods. The group was composed of 120 volunteers consuming different types of bread / bakery products with different consumption frequencies during the week. The anthropometric parameters were measured by InBody 720. To obtain information on the frequency of consumption we used the questionnaire method. Results. The results suggest that in most cases it is not the type of product that is decisive, but its quantity consumed and frequency of consumption supported by low daily physical activity, resp. sedentary lifestyle. We found similar results of the influence of the consumption frequency on anthropometric parameters for all types of bread. Low levels of physical activity, basal metabolism and consumption of selected types of bakery products (wheat bread, wheat rolls, sweet pastries and gluten-free variants) can cause an increase in visceral as well as total body fat, weight gain, BMI, at the expense of fat-free mass. Our results showed that the groups of participants who did not consume a certain type of bread at all, rarely or 1 to 3 times a week, showed higher values of the examined parameters (BMI, body weight, body fat percentage, WHR) compared to the group which consumed a particular type of bakery products on average 4 to 7 times a week. The parameter´s values were largely influenced by the levels of physical activity. Conclusions. Based on the results it is possible to assume that if the bakery products are the part of a balanced diet with regard to the individual energy needs, it should not be the main cause of overweight / obesity in humans.

In this article, it is proposed to improve the technology of preparing baursaki dough for children with the addition of carrot flour. I focused on the advantages and features of carrot flour, was selected as an additive to the test for baursaks, and analyzed the chemical composition. In the course of the study, for wheat flour 5%, 10%, 15%, 20%, 25% cook baursaks with the addition of carrot flour. The dough was kneaded with a mixer, as it had a creamy consistency. Baked baursaks with the addition of carrot flour had good organoleptic quality indicators. The use of an optimal recipe prepared with the addition of carrot flour to wheat flour shows the effectiveness of the production of national baursaks and allows not only to improve the quality of finished products, but also to expand the range of food for children. Baursaks prepared from a mixture with 15% carrot flour are recognized as the most suitable for organoleptic and physico-chemical parameters.

In view of the frequent occurrences of mycotoxins in cereals, this study assessed the presence of trichothecenes in 121 samples from Romanian markets. These samples were divided into five groups based on product type: (1) bread and bakery products containing white flour, (2) half-brown bread with whole wheat flour, (3) brown bread containing rye flour, (4) pasta, and (5) raw wheat. Gas Chromatography-Mass Spectrometry was used to detect 13 different mycotoxins, which included the Type A compounds HT-2 toxin and T-2 toxin, as well as the Type B compounds deoxynivalenol and nivalenol. Results indicated trichothecene contamination in 90.08% of our samples, with deoxynivalenol predominating by at least 78% in each examined group. Co-occurrence of three or four trichothecenes were found in 23.85% of our samples. Our study underscores the necessity of consistent monitoring of staple foods to prevent the intake of harmful trichothecenes by consumers.

Grapes are the third most produced fruit in the world, owing to their taste and use as raw materials for winemaking. Due to this fact, large volumes of waste biomass are generated as a result of grape juice and wine production, mainly grape seeds (GS) and peels. In recent decades, scientific research has highlighted the high content of polyphenols in GS, especially condensed tannins, and resveratrol. These compounds have been associated to various potential benefits to human health, such as antioxidant, hypoglycemic, hypolipidemic or anti-inflammatory bioactivities, among others. GS polyphenols may be incorporated into functional foods. Flour in wheat-based bakery products especially appears to be an attractive option. Two strategies may be followed. On one hand, the incorporation of GS flour increases the fiber, mineral, and protein content of bakery products, as well as their hardness and phenolic content. However, it seems that consumers may accept up to 10% of GS flour, since higher doses strongly diminish the organoleptic properties of the product. The other alternative involves the incorporation of polyphenol-rich GS extracts into bakery formulations, which would transfer their beneficial bioactivities to the final product. Nonetheless, this method is more laborious since it requires a prior chemical extraction of GS, and the control and addition of a safe, food-grade extract into the flour. Both strategies have been reported to increase the phenolic content and antioxidant capacity of bakery products. The direct incorporation of GS flour is affordable for industries, while the incorporation of polyphenol-rich extracts leads to the development of functional products with additional beneficial properties. This work discusses the benefits and potential hurdles of functional bakery products with incorporated GS flour and extracts, based on up-to-date evidence.

Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.

Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate the impact of these combinations on the physical and sensorial properties of muffins. The interaction between WF and WWF produced muffins with brighter crusts and muffins prepared with higher ration of PF were harder. The ranking test was performed with the objective of identifying the most preferred muffin experiments according to the flavor attribute. The experiments with the lowest ranking scores were selected and submitted to the acceptance test. In the acceptance test, the attributes of color, taste, texture and overall acceptance were evaluated, where muffins obtained scores higher than 7 (“moderately liked”), indicating good acceptance of all experiments. The experiment (a) (80% of WF, 10% of PF and 10% of WWF) was chosen for presenting the highest set of scores. [ABSTRACT FROM AUTHOR]

As people's habits shift, bakery product sales are skyrocketing all around the globe. The purpose of this research was to learn how different demographics and product attributes influence customers' decisions while shopping for bakery items. The chi-square test was used to examine the correlation between the survey data (answers to questions) and the categorical variables (the questions themselves). The goals of this research were to investigate what aspects people consider when buying bakery goods and how they conduct themselves when faced with these options. To better grasp Vinayak Bakery's place in the industry in relation to its rivals, a comparative analysis was conducted. It has a long history as India's oldest bakery and a well-respected name in the industry. Instead, we were able to see through the smokescreen of our rivals' market efforts. [ABSTRACT FROM AUTHOR]

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products. [ABSTRACT FROM AUTHOR]

Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial properties. Its chemical composition makes it potentially suitable for preparing high-value food products. The aim of this research was to study the effect of adding grape pomace powder with different particle size fractions (600–425, 425–300, 300–212 and 212–150 µm) to the chemical, technological and sensorial characteristics of muffins. The addition of 15% of grape pomace powder, regardless of particle size, led to muffins rich in antioxidant compounds and total dietary fiber (>3/100 g), which could be labelled with the "source of fiber" nutritional claim according to the EC Regulation 1924/2006. As particle size decreased, total anthocyanins, total phenol content and antioxidant activity (evaluated by ABTS and DPPH assays) increased, while muffin hardness and lightness were negatively influenced. The latter observation was confirmed by the sensory evaluation, which also showed that a smaller particle size led to the presence of irregular crumb pores. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to analyze the product and service innovations and the factors affecting the enterprises operating in the biscuit and cake subgroup in the bakery sector in TR52 region, which is a pioneer in the flour and bakery products sector. As a result of surveys conducted with companies in the research area, it was determined that 94% of the enterprises operating in the sector carried out product innovation and 36% performed service innovation. According to the hypothesis test results for product and service innovation of these enterprises, it was determined that there is a statistically significant difference in terms of the rate of service innovation in enterprises with a duration of up to 20 years and over 21 years and those that have applied for and do not apply for patents. However, there was no statistically significant difference between the ability to innovate products and the duration of activity, the presence of the R&D unit and the variables for applying for patents. On the other hand, the link between the ability to realize product and service innovations and the rates at which enterprises can use internal and external information sources has been shown to be weak. On the other hand, it has been seen weak that the relationship between the ability to implement product and service innovations and the rates of use internal and external information resources of businesses. [ABSTRACT FROM AUTHOR]

Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf life.Studies have reported the potential use of hydrocolloids in breads,biscuits,cakes and pasta preparation.Effects of common hydrocolloid (xanthan,guar,Arabic,k-carrageenan,karaya,alginate,methylcellulose,carboxy methyl cellulose,hydroxyl propyl methyl cellulose) on the rheology,physicochemistry,texture and other quality characteristics of baked foods were summarized.The addition of hydrocolloid significantly improves the color,appearance,flavor and overall acceptability of the product.

The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour. The addition of S2 leads to a decrease in the content of reducing sugars by up to 2.56% in P1, by 2.50% in P2 and by 2.19% in P3 compared to the control. In sticks with the addition of S2, the fat content of cyanobacterial origin increases by almost 3.2% in sample P1, by 4.4% in P2 and by 6.0% in P3 compared to the control samples. The research results show that the use of the preparation based on Spirulina platensis contributes to increasing the nutritional value of flour products through the increased intake of amino acids, fatty acids of cyanobacterial origin, minerals, vitamins and bioactive substances, which are missing in conventional products, consumed daily. The S2 preparation based on microalgae, rich in pigments - chlorophylls, carotenes and phycocyanins with beneficial properties for health, could be used as a natural food dyes.

Flavorings and volatile biologically active substances, used by humans for various purposes, may potentially have fumigating, repellent, or attractive effects on various species of anthropod storage pests. Tribolium confusum Jacquelin du Val, 1863 (Tenebrionidae) and Sitophilus granarius (Linnaeus, 1758) (Curculionidae) are the two most abundant pests of grain and grain products; the damage they cause to stored products of horticulture is 5–20% of the total yield of grain crops. In the experiment, we video-recorded migratory activity of beetles and evaluated it according to standard time periods (10, 20, 30, 60, and 120 seconds after the start of the experiment). No reliable influence of the 15 tested flavoring substances (benzyl alcohol, benzoic acid, toluene, hydroquinone, phenethyl alcohol, pinene, methylparaben, kojic acid, formic acid, isoamyl alcohol, tartaric acid, glycine, succinic acid, stearic acid, and ethylenediaminetetraacetic acid) on moving activity of Tribolium confusum was found. Exposure to benzyl alcohol brought a reliable decrease in locomotor activity of Sitophilus granarius (it exerted an attractant effect on imagoes as compared with the variant of the experiment without aromatic substances): 6.09 times more imagoes of S. granarius remained at a minimal distance from the aroma source than in the control, 6.07 more while exposed to hydroquinone, 5.50 to phenethyl alcohol, 4.50 to glycine, 3.44 to EDTA, 3.30 to toluene, 3.18 to methylparaben, 2.84 to succinic acid, 2.65 to benzoic acid, and 2.15 more when exposed to formic acid compared with the control variant of the experiment. Other surveyed flavoring substances (benzyl alcohol, pinene, kojic acid, isoamyl alcohol, tartaric acid, and stearic acid) had no significant effect on migratory activity of imagoes of S. granarius. The results allow us to recommend benzyl alcohol, hydroquinone, phenethyl alcohol, and glycine as potential luring substances or components of multicomponent flavoring mixtures during the assessment of the number of S. granarius in grain storage and processing facilities.

Bread and bakery products are the traditional main component of the Ukrainian market basket. However, in recent years, there has been an annual reduction in the consumption of bakery products. According to the state statistics of Ukraine, the average annual consumption of bread products in 2015 was at the level of 103 kg per person, while in 2020 this figure was 98 kg per person. According to experts, one of the main reasons for the decline in this indicator is the decrease in consumer demand. Thus, the study of consumer behavior in the market of bakery products is a very relevant and indispensable issue. The object is the consumer behavior in the market of bakery products. The subject of research is a set of factors that determine consumer behavior in the market of bakery products. Methodology. To study consumer behavior, there was conducted a consumer survey at the oblast level using an external questionnaire with 15 questions to gather the necessary information. Since bread and bakery products are goods of daily and primary demand, the article determines that the general population is the entire population in the region. Their confidence probability is 95%, the confidence interval (error) is 5%, and the sample size was 500 respondents. The questionnaire was compiled using Google Forms software, and survey data were processed using Excel computer software. As a result of research, commodities were reduced, what actual to the consumer in this time, awareness about present brands, factors that induce the consumers of bakery products to render a preference to the separate brand. Nowadays, there is a need to supply the population with quality bakery products of a wide range, as well as those that take into account the consumer’s wishes. Manufacturers of bread and bakery products have every opportunity to meet these requirements, and the creation of a strong brand will help ensure the competitiveness of products. Research results may draw on the construction of the future general strategy of the enterprise. They will help in the construction of a strong brand of products for the achievement of competitive edges, an increase of market share, and the general profitability of enterprises.

This article presents the results of scientific research on the development of the technology of bakery products from buckwheat flour. Organoleptic, physico-chemical and safety indicators were studied. Studies have shown that bakery products obtained by adding buckwheat flour are 11.5% higher in physical and chemical parameters than bread made from wheat flour, and their organoleptic properties are no worse than bread products made from wheat flour. The determination of the total microbial index on the IntersciencsScan 4000 device showed results no lower than for bakery products made from wheat flour, which confirms the possibility of using such products to promote human health.

Safe production in small-medium enterprises (SMEs)-based food processing industries is a challenge in developing countries due to limited resources and inefficient process control activities. For the development of the situations, we first need to identify the context characteristics and control activities that have an impact on the safety of the finished products. In the present study, a comprehensive target-oriented tool was designed to evaluate the efficiency of control practices with respect to contextual factors to understand the likelihood of common hazards in cereal-based small and medium factories. The identified 18 control activities, based on previous studies, were assigned to three food safety performance indicators, such as allergen contamination, pesticide residue or heavy metal contamination, and fungal contamination. The performance level of activities is a marker of whether the control practices are able to control the food safety performance indicators in cereal-based SME manufacturers. A Venn diagram is used to visually present the efficiency of control activities. Moreover, among the 18 control practices, 7 for mitigating pesticide residues or heavy metal contamination, 9 for allergen control, and 13 control practices for fungal contamination were identified. As comparatively lower control practices (water source, raw material control, testing, etc.) are involved in mitigating pesticide residues or heavy metal contamination, which proves context factors (Good Agricultural Practices, contamination-free soil, etc.) are more important to minimize the risk. We inspected the implementation of the developed tool in 44 cereal-based small-medium manufacturers in Bangladesh and calculated 59.06% efficiency in controlling fungal contamination. Most of the cereal-based SMEs in Bangladesh operate from a poor to a basic level, which is an indication of the high likelihood of occurring hazards. • Food safety situations of SME-based cereal products manufacturers in Bangladesh. • Indicators and grids of control activities and context characteristics explored. • Food safety performance indicators for control activities and context characteristics. • Most of the SMEs identified are at poor to basic level of performance. [ABSTRACT FROM AUTHOR]

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.

[Display omitted] • Tons of peels, seeds and pulp residue are produced during industrial orange processing. • Orange by products can be a valuable source of nutritious compounds. • An overview of the most commonly use of orange waste as baking ingredient is provided. Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.g. bread, biscuits, cakes). This review covers the most recent research issues linked to the use of OBPs in bakery products, with a focus on available stabilization methods and on the main challenges to designing improved products. The application of OBPs improved the nutritional quality of bakery products, offering interesting sustainability benefits but also critical challenges. The valorization of OBPs may open new routes for the development of new natural ingredients for the food industry and lower food processing waste. [ABSTRACT FROM AUTHOR]

Oleogels needs still a lot of work to be a viable alternative for solid fats, however their potential is very promising, as those structures are versatile and can be formulated with tailored technological and nutritional benefits. This study analyzes the solid fat replacement potential of agar – canola oil based hydroleogels in shortbread-type cookies recipe. Three types of agar hydroleogels solidyfying canola oil (of 3 different manufacturing methods) were used to formulate shortbread type cookies using wheat flour:fat source:sugar proportion of 3:2:1. The bakeloss, spreadability, specific volume, colour and crispiness were evaluated 1 h after baking while the colour and crispiness were also checked after 10 days. Crispness analysis showed that biscuits based on hydrogels with cold pressed and bleached oil, refined oil and cold pressed oil were less crispy compared to cookies based on margarine by 70 %, 135 % and 180 %, respectively. The highest baking losses were observed for cookies with cold pressed and bleached, cold pressed and refined oil-based hydrogels: 39 %, 21 % and 20 %, respectively. An increase in cookie size was observed with decreasing baking losses. This study confirmed the feasibility of using hydrogels as a potential substitute for traditional solid fat in bakery products. [Display omitted] • Hydroleogels as fat substitutes. • The type of oil affects the parameters of cookies. • The type of hydrogels affects the texture. [ABSTRACT FROM AUTHOR]

The present study developed a model for effectively assessing the risk of spoilage caused by Aspergillus niger to identify key control measures employed in bakery supply chains. A white bread supply chain comprising a processing plant and two retail stores in Taiwan was selected in this study. Time–temperature profiles were collected at each processing step in summer and winter. Visual mycelium diameter predictions were validated using a time-lapse camera. Six what-if scenarios were proposed. The mean risk of A. niger contamination per package sold by retailer A was 0.052 in summer and 0.036 in winter, and that for retailer B was 0.037 in summer and 0.022 in winter. Sensitivity analysis revealed that retail storage time, retail temperature, and mold prevalence during factory cooling were the main influencing factors. The what-if scenarios revealed that reducing the retail environmental temperature by 1 °C in summer (from 23.97 °C to 22.97 °C) and winter (from 23.28 °C to 22.28 °C) resulted in a reduction in spoilage risk of 47.0% and 34.7%, respectively. These results indicate that food companies should establish a quantitative microbial risk assessment model that uses real data to evaluate microbial spoilage in food products that can support decision-making processes. • The first published spoilage risk model for Aspergillus niger in white bread supply chain. • Real time-temperature data of summer and winter were analyzed. • The model predicts the probability of defects per package of white bread. • The model was utilized to estimate the likely impact of some intervention scenarios. [ABSTRACT FROM AUTHOR]

In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D50: 258.55 μm) was rich in fibers, fraction B (D50: 174.73 μm) was rich in protein, C (D50: 126.37 μm) was rich in germ protein, and fraction D (D50: 80.36 μm) was a mix, reconstituted from the other fractions and pulverized using a jet mill. Τhe experimental data of the dough’s volume over time were fitted to the Gompertz model for each carob fraction and water content. The calculated parameters of the model were the maximum relative volume expansion ratio (a), the maximum specific volume growth rate (μ), and the time lag of the leavening process (tlag). Gompertz’s equation adequately described the individual experimental curves. In the next step, a composite model was applied for each carob fraction where the parameters a and tlag were expressed as quadratic functions of water content levels (W), while μ was linearly dependent on W. Each carob fraction presented an optimum water content level for which dough height was maximized and time lag was minimized. Optimized dough volume could be predicted by the composite model; it was shifted to lower values as finer carob flour was used. In respect to baked products, softer breads were produced using finer carob flour and porosity values were higher at optimum water content levels. The investigated fermentation kinetics’ models provide significant information about the role of water and carob flour on gluten-free dough development and bread volume expansion.

The aim of the research is to investigate whether purchasing decisions about bakery products (bread, snacks and biscuits) are influenced by concerns about health, climate change, biodiversity loss and food waste. The exploratory survey was carried out in two successive moments before and during the health emergency from COVID-19. Before the health emergency, face-to-face interviews were carried out using a structured questionnaire. Data were analyzed by factor analysis, reliability tests and descriptive analysis. Structural equation modeling (SEM) was employed to test the research hypotheses. The results of the modeling analysis of the structural equations highlighted that health and the environment represent an important background in the consumer experience of the respondents and influence the attitude and intention to purchase safe and environmentally friendly bakery products. Furthermore, the results suggest that informed, modern and aware consumers have direct and indirect effects on the intentions to adopt sustainable attitudes. On the contrary, the perception relating to the shops where consumers buy bakery products does not always show a significant influence on the propensity for sustainability. During the health emergency, the interviews were conducted online. Families confined to their homes, buying less in stores, have prepared many baked goods manually at home. The descriptive analysis of this group of consumers shows a growing attention to points of sale and the tendency to use online shopping. Furthermore, the changes in the type of purchases and the importance attributed to the need to reduce food waste emerge.

This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.

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.

Due to the growing global incidence of allergy to nuts and peanuts, the need for better protection of consumers sensitive to those products is constantly increasing. The best strategy to defend them against adverse immunological reactions still remains the total removal of those products from their diet. However, nuts and peanuts traces can also be hidden in other food products, especially processed ones, such as bakery products, because of cross-contamination occurring during production. Precautionary labelling is often adopted by producers to warn allergic consumers, usually without any evaluation of the actual risk, which would require a careful quantification of nuts/peanuts traces. In this paper, the development of a multi-target method based on liquid chromatography-tandem high resolution mass spectrometry (LC-MS, MS/MS), able to detect traces of five nuts species (almonds, hazelnuts, walnuts, cashews and pistachios) and of peanuts in an in-house incurred bakery product (cookie) through a single analysis is described. Specifically, allergenic proteins of the six ingredients were used as the analytical targets, and the LC-MS responses of selected peptides resulting from their tryptic digestion, after extraction from the bakery product matrix, were exploited for quantification, following a bottom-up approach typical of proteomics. As a result, nuts/peanuts could be detected/quantified down to mg·kg−1 levels in the model cookie, thus opening interesting perspectives for the quantification of hidden nuts/peanuts in bakery products and, consequently, for a more rational use of precautionary labelling.

Improving information processes in trade enterprises is an important task. Existing bakery sales management systems have low efficiency of receiving and processing incoming orders from customers due to the manual mode of the process. It is important to increase the efficiency of the business process of marketing bakery products through comprehensive automation of the enterprise. The Odessa National Academy of Food Technologies, the Department of Automation of Technological Processes and Robotic Systems has proposed an effective automated control system business process of marketing bakery products and their logistics at VK LLC "Octopus". The analysis of the enterprise activity allowed to build a model of the organizational structure of the enterprise, the conceptual diagram of the control systems of the business process of sales of bakery products. Simulation modeling of business process models "control? of the organization of sales of bakery products and their logistics" and their comparison demonstrated the feasibility of implementing the developed web application . The implementation of the developed web application helped to create an information database on the basis of which effective levers of enterprise control are formed. The use of cluster analysis provided an opportunity to analyze sales of enterprise products and build forecasts for future sales. A comparison of the economic efficiency of the existing business process and the business process after the implementation of the developed web application showed an increase in profits, reduced costs, labor and cost indicators, so investment in this project is appropriate. Further implementation of data mining methods in the developed web application is envisaged. [ABSTRACT FROM AUTHOR]

The study aimed to determine the degree of knowledge of student`s about small projects, their attitudes and opinions, identify the “obstacles” that prevent small projects, The study used the descriptive and analytical approach, and a questionnaire was prepared and applied to a sample of 100 students from the third and fourth grade at the Faculty of Agriculture, Alexandria University. The study found a number of results, including: The degree of Student`s knowledge about small projects was moderate by 76%, the have moderate attitudes toward small projects by 72%, and a third of students (33%) knew that there are many “obstacles” Preventing small projects. The research results showed that by studying the organo-organoleptic properties of the biscuit product fortified with carrot powder, the produced sample was preferred in terms of color, texture, aroma, taste, flavor and general acceptability. The differences were very significant with respect to color, texture and general acceptability, as the value of "T" was 3.111, 2.896 and 4.363. The differences were significant with respect to flavor and taste, where the value of "T" was 2.152 and 2.097 at a probability level 0.05. As for the biscuit fortified with spinach powder, the produced sample was preference in terms of color, texture, aroma, taste, flavor and general acceptability. The differences were very significant for both color, flavor and general acceptance, and the value of "T" was 3.082, 3.446 and 2.926 respectively, at a probability level of 0.01, the differences were not significant with respect to texture, aroma and taste. As for the beet powder fortified biscuit, the produced sample was preference in relation to both color and aroma, taste, flavor and general acceptability. 2.680 was at a probability level 0.01, and the differences were significant with respect to flavor and general acceptability, as the value of “T” was 2.138 and 2.542 at a probability level of 0.05. The differences were not significant with respect to texture, smell and taste. The research results showed that for the cake fortified with carrot powder, the preference was for the sample produced in terms of color, taste and general acceptability. The differences were very significant with respect to texture and taste as the value of "T" was 3.344 and 3.189 respectively, at a probability level of 0.01 as for the general acceptance it was The differences were significant, as the value of "T" was 2.445 at a probability level of 0.05. As for the cake fortified with spinach powder, the preference for the sample produced was in terms of color, texture, aroma, taste, flavor and general acceptance, the significant differences were significant with respect to color and general acceptance, where the value of "T" was 3.943. And 4.472 respectively, at a probability level 0.001, the differences were significant with respect to taste, as the value of “T” was 2.793 significant at a probability level of 0.05. And the general acceptance, where the value of "T" was 2.668 and 3.655 respectively, at a probability level of 0.01. The differences were significant for smell and taste, where the value of "T" was 2.46 and 2.584 respectively at a probability level. 0.05. [ABSTRACT FROM AUTHOR]