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Creating bread technology using rice flour with the highest consumer qualities will increase the nutritional value of bread and expand the assortment of products. Rice flour protein, unlike wheat flour, does not have the ability to form and therefore creates some difficulties in the manufacture of bakery products. The studies examined the effects of the addition of rice flour in the amount of 10% to 50% of rice flour to wheat flour. Studies of the quality indicators of bread showed that with an increase in the amount of rice flour introduced, the quality of the manufactured products changed. The volume of bread, the structure of porosity and the quality of gluten become better when rice flour is added up to 10%. The quality of bread decreases with an increase in the amount of rice flour to 20%, namely the crumb becomes darker, tears and cracks appear. The results of the study have shown that the addition of sea buckthorn juice to the total mass of flour, and with the accumulation of acid 2.8 degrees / hour, the total acidity of the dough increases by 12.5%. This dose was applied in subsequent research papers. Laboratory baking with the addition to the dough of sea buckthorn juice in an amount of from 2.5 to 15% by weight of flour in the semi-finished product has been conducted. In the production of bread using rice flour, the addition of sea buckthorn juice to the semi-finished product at a dosage of 12.5% of the total weight of flour contributes to an improvement in the quality of the product. Thus, the specific volume of the finished product is increased by 7%, the porosity by 12% compared with the control option. The porosity is more uniform, the crumb bleaching effect was observed.

For the development of functional purpose bakery products broccoli powder or leek powder enriched with selenium were added to wheat flour. Domestic crops such as broccoli (Tonus variety) and leek (Premier variety) were used as plant raw materials. In the process of growing plants technology of enrichment with selenium was used. Developed bakery products containing enriched powders are functional products, satisfying the daily need for selenium from 14% to 32%.

The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and bun. Total anthocyanin content in grain varieties varied from 6.70 to 47.63 mg.kg–1. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.

The food industry today faces many challenges as a result of changes in legislation in this area, due to the use of distribution chains that are increasingly complex or the emergence of no ice ingredients tend to replace traditional products. The success of a food company depends on its ability to provide its customers with safe, quality products that meet their expectations, but also respecting specific legislation. In addition to their role in human nutrition due to their nutritional value and the need to cover energy needs, food must also contribute to ensuring psychosensory satisfaction as a result of consumption, in close connection with the structure of the product, its chemical composition and its properties. The way in which the food products satisfy from the sensory point of view the exigencies of the consumers, represents an important condition in the realization of some salable products and therefore, the producers in the food industry must pay due attention to these aspects. This can be achieved through sensory analysis which is also a component of the concept of quality, being a method of examining food using the basic senses: sight, hearing, taste, smell and touch. Through this paper we aimed to analyze consumers' perception of the quality of bakery products using subjective methods, ie assessment methods for consumers and not specialists, namely: the hedonic test and the Likert scale, which were applied to a semi-trained panel of 45 tasters, represented by the students of the Faculty of Management and Rural Development. Based on the study, conclusions were formulated regarding the way in which consumers appreciated the quality of bakery products, resulting in the fact that they orient their purchase of bakery products according to taste and appearance. [ABSTRACT FROM AUTHOR]

There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products, chemically leavened gluten-free products such as cookies, biscuits, cakes, muffins, and crackers are receiving increasing interests due to their convenience and unique taste and texture. Many research papers have been published in recent years; however, no comprehensive review has yet been available in this area. This review examines various gluten-free non-bread bakery goods with respect to formulation, preparation, and properties of dough and batter and the resultant products. Other functional ingredients such as proteins, fibers, hydrocolloids, and emulsifiers used to improve product properties are discussed. Challenges of developing the gluten-free bakery products, such as technological limitation, nutritional quality, and sensory properties are addressed. Knowledge and information gaps in this research area are identified, and future research needs are recommended. Rice flour is the mostly used gluten-free flour for these purposes, and it is often formulated with flours, starches, and proteins from cereals, pulses, pseudocereals, and other plant materials to achieve optimal batter or dough properties and bakery product quality. Although the composition of gluten-free composite flours and formulation dominate product texture and sensory traits, other factors such as grain milling methods, flour particle size, and flour treatment could also have some impact. The current gluten-free cookies, biscuits, cakes, muffins, and crackers are still less desirable than wheat-based products. Further research is warranted in developing and evaluating more palatable and nutritious gluten-free products. Image 1 • Gluten-free non-bread bakeries of cookie, biscuit, cake, and cracker are reviewed. • Rice and its composite flours are widely used for gluten-free bakery products. • Flour composition and formulation dominate dough/batter and product properties. • Achieving desired flour functionality and sensory quality is yet challenging. • Further research is warranted in improving product palatability and nutrition. [ABSTRACT FROM AUTHOR]

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

Available evidence from clinical trials suggests the replacement of saturated fatty acids with polyunsaturated fatty acids as well as with essential fatty acids to reduce the risk of coronary heart disease. Thus, the importance of limiting of saturated fatty acid intake as well as the removal of trans-fatty acids from the diet have also emphasized. Conversely, recent studies have questioned the simple explanation of the relationship of dietary saturated fats and of individual saturated fatty acids to cardiovascular disease. Although, controversies continue to exist, current recommendations have highlighted that the importance of a critical look at the evaluation of scientific understanding about dietary fats and health. Therefore, manufacturers and scientists have focused on seeking alternative ways to modify or structure liquid oil without the use of saturated and trans-fats and hence to offer the functionality of fats to food products without changing the nutritional profile of liquid oil. However, since shortening as the essential component of bakery products affects dough structure and the desired final product attributes, the replacement of shortening creates a big challenge in bakery problems. The aim of this study was to provide an overview of the functions of shortening in bakery products and of the field of oleogels with special importance on the updates from recent years and their possible applications in bakery products. With the incorporation of oleogels or oleogel/shortening blends, rheological properties of dough/batters as well as physicochemical properties of resulted products may be resembled to those made with shortening. Conversely, the application of this technique had a role on retaining solid-like properties while possesses a healthier fatty acid profile. Very recent study indicated that gradual replacement of shortening with oleogels have potential for partial reduction of saturated fat without chancing physical properties of gluten free aerated products. Thus, the applications of oleogels may also present more alternatives for celiac sufferers' diet. [ABSTRACT FROM AUTHOR]

French bread made using different ratios of wheat, soya bean, chickpea and brown rice were evaluated for the sensory properties and nutritional profile, compared with French bread made of wheat flour. Two composite flour mixtures, 30% (10% soya bean flour, 10% brown rice flour, 10% chickpea flour) and 40% (10% soya bean flour, 10% brown rice flour, 20% chickpea flour) showed their suitability as compatible composite flour mixtures for French bread making without affecting the sensory attributes, namely, crust colour, aroma, taste, texture and overall acceptability. The French bread prepared using 40% composite flour showed significantly higher (P<0.05) contents of protein (14.80±0.02%), fat (5.39±0.01%), fibre (1.57±0.04%) and ash (2.09±0.01%) than French bread prepared using 30% composite flour which contained protein at 14.03±0.01%, fat at 4.99±0.06%, fibre at 1.35±0.01% and ash at 1.85±0.02%, and these parameters were significantly higher than the same parameters in French bread prepared using 100% wheat flour. The moisture (30.33±0.13 %) and carbohydrate (47.45 %) contents of 30% composite flour substituted French bread was significantly higher (P<0.05) than those in 40% composite flour substituted French bread (Moisture 29%, carbohydrates 47%). Percentage increase of the constituents of French bread with 30% and 40% composite flour formulations were protein by 9.1% and 14.9%, fat by 105.3% and 121.8%, fibre by 55% and 80.45% and ash by 31.2% and 48.23%, respectively. The study concluded that utilization of composite flour of locally available cereals and legumes instead of 100% wheat flour in French bread making contributes to improve the nutritional profile and benefits the local bakery industry. [ABSTRACT FROM AUTHOR]

Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non- Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products. [ABSTRACT FROM AUTHOR]

In recent years, the production and consumption of healthy foods have gained importance and the demand for such foods has increased as a result of an increased awareness of the society in nutrition. Many food companies have also attempted to add functional components to their products in order to meet the demands of consumers. Studies show that fruits and vegetables are rich sources of phenolic compounds, antioxidant activity and dietary fiber. Studies showing that the use of fruit-vegetable and/or fruit-vegetable wastes as nutrients can be an important source in order to meet the demand for healthier product consumption have reported that such ingredients added to foods can change/improve the taste, texture, aroma, color and nutritional value of the products produced, which can be associated with healthy products by consumers. In this review, it has been demonstrated by studies in the literature that the flour (powder) of fruits and vegetables reduces waste and also provides an excellent opportunity to be used as a functional enrichment agent in bakery products. [ABSTRACT FROM AUTHOR]

Copyright of News of Kazakhstan Science / Novosti nauki Kazahstana is the property of NCSTE (JSC National Center for State Scientific and Technical Evaluations) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to obtain passion fruit peel flour and incorporate it as an ingredient in the development of dietary cookies. Drying proceeded by an experimental design with variable temperature and time and storage trial of the obtained flour was conducted in plastic packaging under optimized conditions (90 ℃/11 h) for 90 days. The passion fruit peel flour was incorporated into cookies at three levels (10, 20, and 30%) to replace wheat flour. Chemical composition, microbiological quality, and acceptance of sensory attributes of the cookies were determined. The formulations tested had significantly higher mean contents of ash and crude fiber (p < 0.05) and showed adjusted microbiological standards. Acceptance of the appearance, aroma, and flavor attributes were similar (p > 0.05) in all formulations. The results show the viability of optimized production of alternative flour (30% of passion fruit peel flour) from agro-industrial waste and the potential of the flour as an ingredient for the nutritional enrichment of dietary foods. [ABSTRACT FROM AUTHOR]

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes. [ABSTRACT FROM AUTHOR]

The article presents the results of evaluation of antiulcer and stress prevention activity of the developed types of bakery products made using top-grade wheat flour with extracts from aquatic and plant species of the Far East in the experimental animal testing. The research was carried out in the laboratories of School of Biomedicine and School of Economics and Management of Far Eastern Federal University (Vladivostok city). The experimental research was carried out in collaboration with the members of the department of pharmacy (Pacific State Medical University). The research was approved by the Ethnics Committee of Pacific State Medical University (Vladivostok city). The authors added new ingredients to the recipes of the baked goods produced from top-grade wheat flour. In particular, they added aqueous and ethanolic extracts from brown seaweeds as a biologically active supplementFukolam® (aquatic resources) and aqueous and ethanolic extracts from arrowwood, magnolia-vine, grape (Far East plant resources). Such a choice of the additives was due to their chemical composition. The authors proved their general stress prevention activity as a compound of the baked goods. General stress prevention activity and antiulcer activity (as its part) of the developed types of bakery products were studied in the process of animal testing using standard experimental model of the neurogenic damage to stomach lining, so called stress ulcers, in accordance with the method developed by Yu. I. Dobryakov (1996) considering the parameters of organism general stress level and antiulcer activity. The obtained results showed general stress prevention activity and antiulceractivity when testing animals were fed with bakery products which consisted of the extracts mentioned above. They became more resistant to experimental stress compared to the control groups which got the same bread but without any additives. Besides, animals which got bakery products with Vibrurnum L. (arrowwood extract), Vitis Аmurensis (grape seeds extract) and Fucus evanescens (brown seaweed) showed the best results. The obtained results make it possible to determine the developed types of the bakery goods produced from top-grade wheat flour as food having general stress prevention activity and antiulcer activity. The research was funded by Russian Scientific Foundation (project #14-50-00034).

Currently, consumers claim more healthful foods, among them, bakery products, which are an excellent source of nutrients. Although flour from different grains and seeds has been added to these products, the use of no traditional sources of flour has been raised in the last decades, one of them, flour from Prosopis spp. This plant is an underutilized legume that is a good source of carbohydrates, lipids, minerals, and phytochemicals. this review aims to describe the value of the entire Prosopis tree and its chemical compounds in its leaves, rind, exudate gum, flowers, and pods. This paper emphasizes the use of Prosopis ground pods as flour in traditional food. Key Findings and Conclusions : Pods from the P. alba, juliflora, chilensis, nigra, cineraria, africana, and tamarugo species have been investigated for its nutritive and bioactive properties. The flour from different parts of the pod (epicarp, mesocarp, and seed) had been investigated because of its nutritive effects, antioxidant, anti-inflammatory, and hyperglycemic activities. The ground pod is a suitable ingredient in the formulations of bread, cookies, and gluten-free products. • Prosopis spp. is an underutilized legume. • Leaves, rind, exudate gum, flowers, and pods of Prosopis tree have bioactive properties. • The Prosopis pod is used worldwide as an ingredient for food and feed. • The pod flour has potential as a partial wheat replacement in bakery products. [ABSTRACT FROM AUTHOR]

Wheat baked goods fortification with chickpea flour can improve their overall nutritional quality. However, some antinutritional factors, such as raffinose family oligosaccharides (RFOs), of this legume limit its supplementation in bread. The reduction of some of these drawbacks can be achieved using sourdough technology. Therefore, the aim of this study was to obtain a sourdough bread possessing the beneficial effect of chickpea flour addition together with a reduced content of RFOs, thanks to the activity of selected lactic acid bacteria. Sixty sourdough lactobacilli were screened for the capability of growing in a medium with raffinose as unique carbohydrates source. The most promising strains were inoculated in liquid chickpea sourdoughs. Lactobacillus plantarum M8 decreased up to 63.22% the initial amount of RFOs hence it was selected for the manufacture of wheat breads with different percentage of pre-fermented chickpea flour (0, 5, 10 and 20% on total flour). Chickpea flour addition significantly (p > 0.05) increased free amino acids, lysine and total phenolic content of breads compared to a control bread made only with wheat flour. Furthermore, RFOs total amount decreased in breads with increased percentage of pre-fermented chickpea flour in the recipe, confirming the ability of the selected L. plantarum M8 strain to reduce RFOs. [ABSTRACT FROM AUTHOR]

A "source of protein" and a "high protein" bread intended for the elderly were obtained by replacing wheat flour in bread dough with 50 and 165 g/kg pea protein concentrate. Carbohydrate and protein digestibility was evaluated in vitro by mimicking adult and elderly digestive conditions. Protein digestibility was measured by the OPA assay. Carbohydrate digestibility was assessed by determining the incremental area under the glucose curve during the intestinal phase to estimate the glycaemic index (GI e). Pea proteins negatively affected some key features accounting for elderly acceptability of bread, mainly the textural ones, with firmness increasing from 1.2 to 3.3 N. Proteolysis was not affected by physiological conditions but by reformulation, with "high protein" bread presenting the highest proteolysis, followed by "source of protein" and soft wheat bread (around 110, 80 and 70 mmol free NH 2 /g dw , respectively). Conversely, carbohydrate digestibility was restrained in elderly settings compared to adult ones, with glucose concentration during digestion reaching maximum values of 0.5 and 0.8 respectively, with no differences between enriched bread. Results may contribute to a better understanding of food digestibility under different gastrointestinal conditions and of its dependence on technological factors and would help to design age-tailored foods. [Display omitted] • Wheat flour was replaced in bread with 5.0 or 16.5% pea protein concentrate. • Reformulated breads were in vitro digested under adult and elderly setting. • Pea protein addition negatively affected the textural properties of bread. • Proteolysis increased with pea proteins, regardless the physiological setting. • Carbohydrate digestibility decreased from adult to elderly, regardless reformulation. [ABSTRACT FROM AUTHOR]

Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

At both global and national levels, COVID-19 caused huge changes both in politics and economics, including the agricultural sector and the food industry, from producers, manufacturers, and traders to consumers. Since March 2020, many restrictions and protective measures were introduced worldwide, which only began to be relaxed in the last weeks of spring 2021 as the number of people vaccinated against the coronavirus increased in Hungary. The aim of this study was to investigate the attitudes of Hungarian consumers toward food purchases during the COVID-19 pandemic, in terms of safety. The research was based on the purchase of bakery products, which are basic food products and are most often found in an unpackaged form in Hungarian stores. The BimiLeap® study, a revolutionary tool for uncovering people’s minds, was completed by 125 participants, gathered by a snowballing technique. There were no significant differences among consumers’ attitudes based on the traditional socio-demographic descriptors; however, the mindset-based classification was able to differentiate significantly. The three identified mindsets covered people who themselves consider bakery products, the purchase method, and being in the store as the highest risk of a potential COVID infection.

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

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.

In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.

Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

At modern bakeries, the problem of obtaining high quality bread continues to exist. It occurs as a result of constant change in the properties of both the basic raw material (flour) and auxiliary recipe components (yeast, lactic acid concentrate, sugar and saline solutions). Therefore, in order to improve the quality of the results of the dough mixing process, bakeries use a variety of control systems for dough-mixing machines. The choice of these programs is not without the intervention of the "human factor", and this can negatively affect the end result. By more effectively responding to these changes during dough mixing, it is possible to improve the stability of the quality of the ready dough at all subsequent stages of processing. In order to find ways to solve this problem, it is suggested to analyze the cluster structure of flour batches, which differ in quality indicators (number of falls, gluten amount and gluten quality), as well as study of the results of dough mixing in different programs and with different batches of flour. The effect of the baking properties of the flour on the relationship between the duration and intensity of the mixing and the quality of the dough being produced has been confirmed. This made feasibility to create programs for the dough-mixing machine based on the results of cluster analysis, which provides an opportunity to obtain additional useful information for automation of the control process. Therefore, it is proposed to implement an algorithm for automatically selecting a dough mixing program and correcting it during mixing by using artificial neural networks. The correction depends on the rheological properties of the dough, which is primarily affected by the strength of the flour. It provides the process of its formation with the necessary structural-mechanical properties (elasticity, plasticity, viscosity), which are combined and constantly change during the technological process. The evaluation of these properties has more integral features and is more objective. For this purpose two variants can be used: 1) experimental design on a pharinograph with registration of a pharyngogram in electronic form; 2) measuring and recording the active power consumed by the electric drive of the mixing element during the dough mixing. Further, according to the registered data, an automatic calculation of the necessary indicators of the property of the dough is carried out and the parameters of the mixing program are corrected. [ABSTRACT FROM AUTHOR]

Copyright of News of Kazakhstan Science / Novosti nauki Kazahstana is the property of NCSTE (JSC National Center for State Scientific and Technical Evaluations) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work is devoted to studying acrylamide (ACR) formation and the changes in its levels display during the storage in bakery products (BP) made of wheat flour enriched with plant powders (in the optimal amounts established earlier): blueberry - 3%; pine nut - 6%; rowan - 5%; sea buckthorn - 5%. BP were baked at two temperatures - 220 and 200 °C. ACR level was determined with the use of 'Kapel 105 M' capillary electrophoresis system in various BP parts (crust, sub-crust layer, crumb) 3 and 24 hours after baking. ACR formation differed in different BP layers. All plant powders slowed down its formation in the crust and the sub-crust layer. The process was influenced by formation of heterocyclic compounds (lactams) as a result of the Maillard reaction. In the crumb, ACR formation depended on the type of the used plant powder. In BP cooked with blueberry and rowan powders, the ACR level decreased, while in BP cooked with sea buckthorn and pine nut powders, it increased in comparison with other layers. Lowering the baking temperature helped to decrease acrylamide formation by 15-20% in the crumb and by 25-35% in the crust. After storing BP for 24 hours, a decrease in the ACR level was found, mainly in the crust and crumb. The intake of ACR in the human body of 70 kg when used with 100 g of BP enriched with plant powders will come to 0.16-0.2 pg. Lowering the baking temperature will decrease ACR level by 3-6%. [ABSTRACT FROM AUTHOR]

In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate the applicability and efficacy of selected ones used as bioprotective cultures against mold spoilers in dairy and bakery products. First, lactic acid bacteria were isolated from various Algerian raw milk samples and Amoredj, a traditional fermented product. Secondly, in vitro screening tests against Mucor racemosus UBOCC-A-109155, Penicillium commune UBOCC-A-116003, Yarrowia lipolytica UBOCC-A-216006, Aspergillus tubingensis AN, Aspergillus flavus T5 and Paecilomyces formosus AT allowed for the selection of 3 active strains, namely Lactobacillus plantarum CH1, Lactobacillus paracasei B20 and Leuconostoc mesenteroides L1. In situ tests were then performed to validate their activity in actual products (sour cream and sourdough bread) challenged with fungal spoilers. These tests showed that antifungal LAB could slow the fungal target growth and could be candidates of interest for industrial applications. Finally, organic acids and various antifungal compounds produced in sour cream and sourdough bread by the selected LAB, and thus potentially supporting the observed antifungal activity, were identified and quantified by HPLC and LC-QTOF. • Antifungal activity of 30 LAB was tested in vitro in a cereal and dairy model. • After this screening, the 3 most antifungal strains were selected for in situ tests. • Their antifungal activity was confirmed on sourdough bread and sour cream. • There was no significant effect on product organoleptic properties. • A large diversity of antifungal compounds was found. [ABSTRACT FROM AUTHOR]

The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively. [ABSTRACT FROM AUTHOR]

Bakery products have been traditionally considered an important source of trans (TFA) and saturated fatty acids (SFA), which are strongly related to cardiovascular and other chronic diseases. This study aimed assessing the quantity and quality of the lipid fraction in artisan and industrial biscuits. Seven artisan and five industrial brands of biscuits were analyzed. Total fat was statistically higher for the artisan biscuits (29.46%) than for the industrial ones (26.85%). Lipid profile revealed significant differences in TFA and SFA between both types of products, with lower values in industrial biscuits (0.75 g and 44.15 g/100 g of total fat, respectively) compared to artisan biscuits (1.81 g and 51.24 g/100 g of total fat). Artisan biscuits showed TFA values between 0.99 and 3.50 g/100 g fat, including 2 brands showing mean values higher than 2%. All industrial biscuits showed TFA values lower than 1% and a healthier lipid fraction as compared to artisan ones. • Biscuits lipid fraction was composed mainly by SFA, followed by MUFA and PUFA. • Palmitic acid was the most abundant fatty acid in the saturated fraction. • TFA content was higher in artisan biscuits compared to the industrial ones. • Two artisan brands showed TFA levels greater than 2% of total fat. [ABSTRACT FROM AUTHOR]

This work was performed to evaluate the antifungal effect of cinnamon and mustard essential oil (EO) alone and in combination against a range of mould strains. A wide range of resistance levels was observed among different mould species, being R. stolonifer the most resistant one. Mustard EO showed the biggest antifungal effect, and for this reason it was selected to study its effect in vapour phase on bread. The shelf life of bread inoculated with R. stolonifer and non- inoculated increased by 3–4 days at 25 °C, while at 4 °C the shelf-life increased beyond 50 days. However, the results from the acceptability test were negative. Based on this, the antifungal effect of cinnamon/mustard EO in combination was evaluated, with results mostly additive and synergistic. The ratio of the combination was defined taking into account the most resistant strain (100:8, cinnamon and mustard respectively) and their application was performed in vapour phase. This combination maintained the antifungal activity presented by mustard EO by itself and masked the mustard flavour, providing positive results in the acceptability tests. It was therefore suggested to be used at industrial scale. • Mustard EO is more effective as fungicidal/fungistatic agent than cinnamon EO. • Synergistic and additive effects between cinnamon and mustard EOs were observed. • Mustard EO was effective to reduce the growth of moulds and extend the shelf-life. • Cinnamon/mustard (100:8) can be beneficial for developing a new active packaging. • Cinnamon/mustard EOs (100:8) extend the shelf-life of Spanish bread. [ABSTRACT FROM AUTHOR]

Functional foods attract consumer interest worldwide. Although probiotic foods -one of the most known functional foods- are predominantly based on milk matrices, non-dairy probiotic foods are slowly emerging as a valuable addition to the functional foods market. The most important issue when producing probiotic foods is to ensure the number of viable probiotics is at least 106 cfu/g or cfu/ml, from production to consumption. The baking process applied in the production of bakery products, which are consumed enjoyably by many people, can cause significant losses of probiotic viability, such that the product does not deliver the expected health benefits. Several techniques that have been applied to maintain the number of live probiotics at maximum level are microencapsulation, edible films and coatings and using sporulating probiotic microorganisms. This review describes the methods used for producing probiotic bakery products, with reference to relevant studies in the scientific literature. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is produced by Aspergillus and Penicillium species of fungi, and it is found in various types of grain. The relationship between the consumption of cereal products and OTA toxicity has revealed the appearance of a disease called Balkan Endemic Nephropathy. Studies on experimental animals revealed that OTA has an accelerating effect on nephrotoxic, teratogenic, immunosuppressive, hepatotoxic, genotoxic, cell death and lipid peroxidation. For this reason, the OTA content of bread products, the major component of our nutrition, is important in terms of public health. Bread is consumed all over the world as a source of carbohydrates and proteins. In this study, studies on OTA presence in bread products were screened and compared. According to the Commission of the European Union, the maximum amount of OTA allowed in cereal products is 3ng/g. Studies on OTA in foods showed in Morocco, the value of OTA in 26 of 100 samples was above the limit value of 13.0±1.5 ng/g. In a study in Adana, Turkey, 136 bread samples were studied and 70% of them had the OTA content above the limit value. In other studies, it was stated that the availability of OTA is below the limit values, but the availability of OTA in maize bread is higher than other types of bread. Results of various studies indicated that the presence of OTA in bread products could cause health problems, given that the total OTA amount taken with bread and other foods could exceed the limit values. [ABSTRACT FROM AUTHOR]

The modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation. Glycemic index of food products, including bakery products, becomes important in the aspect of the spread of a metabolic syndrome that is a complex of various metabolic disorders that lead to the development of atherosclerosis and cardiovascular disease. The article shows the possibility of creating a recipe for sweet baked goods with low moisture content and reduced glycemic index due to using the buckwheat flour, dry wheat gluten, oat bran and aqueous extract of stevia. We have used modern methods of setting up the experiment and processing their results. The influence of these ingredients on the glycemic index has been characterized. The efficiency of using Stevia as natural sweeteners, has shown, for developing approaches to reduce the energy value and the glycemic index of bakery products. The coefficients of the regression model were given as a result; it has helped to find out the patterns of influence of both selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article presents the results of multicriteria optimization, which can be used to create recipe compositions using selected ingredients using of modern software Design-Expert 11. The amount of buckwheat flour was in range 5–20%, dry wheat gluten – 5–15%, oat bran – 2–6% of the total number of dry ingredients in the formulation. A rational ratio of the main ingredients has been found to provide an optimal ratio of the factors "low glycemic index - excellent taste". The glycemic index of developed baked goods with low moisture content was 57–58.This article has shown the possibility of using an integrated approach in forming the recipe of low-moisture bakery products with a reduced glycemic index. [ABSTRACT FROM AUTHOR]

Research of sales processes and production planning is an important part of any commercial enterprise. This is explained by the fact that the professional solution of the main sales objectives determines the maximum level of customers’ satisfaction, creating additional marketing benefits, increasing sales, ensuring profit growth not only in short but also in the long term period. In order to increase the effectiveness of managing sales processes and production planning, modern enterprises use a variety of software products that automate only part of their business processes in different ways. In products that analyze, forecast sales and production planning, there are problems with the level of accuracy of the results of the forecast. Therefore, the development of software modules that simplify the task of forecasting and increase the accuracy of the results obtained is very relevant. In order to solve the problem of forecasting, the model of integrated auto regression and moving average (ARIMA) was chosen. Before the construction of prediction models, an automatic classification (clustering) of the studied time series is conducted to identify distinct groups with similar properties, which gives the opportunity to choose the initial structure of forecasting models for each group. After that, the validation or correction of the values of the order of component models (AR, MA) is followed, due to the results of processing correlograms autocorrelation and private autocorrelation function. At the last stage, using the least squares method, the parameters of the generated forecasting models are calculated. [ABSTRACT FROM AUTHOR]

Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in particular by Penicillium crustosum. The combination of different hurdles was studied to inhibit P. crustosum growth in sponge cakes. A full factorial design was performed to study the effect of the concentration of potassium sorbate, pH, packaging atmosphere and storage time. The results showed that packaging atmosphere and storage time were the significant factors in the ranges tested. No growth was detected in cakes stored in modified atmosphere packaging (MAP) (N2:CO2 50:50) at room temperature (25 °C) for 15 days. The effect of MAP on P. crustosum growth in cakes at room temperature was compared with the effect of air-packaging and storage at low temperature (4 °C) for 30 days. P. crustosum growth was not detected in cakes packaged in MAP, whereas it was detected after 20 days in cakes packaged in air and stored at 4 °C. This growth was quantified by a specific real time PCR developed in this work. Specific primers were designed using the sequence of β-tubulin gene of P. crustosum as a target and PCR conditions were adjusted to ensure specificity. PCR efficiency was 107%, with a detection limit of 0.0014 ng of DNA. The qPCR method presented here, resulted specific and sensitive enough to detect the growth of P. crustosum even before biodeterioration signs were visible. [ABSTRACT FROM AUTHOR]

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

Pine nuts are the seeds of Araucaria angustifolia, which have a good nutritional value and relevance to be investigated in food technology, especially in bakery products for celiac people. This study aimed to evaluate physico-chemical and sensory properties of gluten-free breads made with pine nuts. Four different formulations (T1, T2,T3, and T4) of bread were prepared, varying the percentages flours, and were submitted to physical, chemical, and sensory analysis. The formulation made with pine nut and potato starch and the one made with pine nuts associated with potato starch and rice flour are promising alternatives for celiac patients. [ABSTRACT FROM AUTHOR]

Maintaining the quality of bakery products is vital for consumers’ health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to extend the shelf life of banana cakes were investigated over a ten-day storage period. Three types of banana cake were made using banana purée (control), laboratory-formulated powder (LP), and commercial powder (CP). Results indicated a significant difference in moisture contents and water activities between all treatments in which LP and CP exhibited mould growth at day 9 compared to day 5 in control. For fungal load, LP yielded the lowest CFU by the end of storage period. Although significant differences in texture and appearance were noted between all treatments, untrained sensory panellists scored LP as acceptable. Further works are therefore warranted to assess LP’s commercialisation potentials. [ABSTRACT FROM AUTHOR]

The effect of a diet based on former food products (FFP) as alternative feed ingredients on in vitro and in vivo digestibility of dry matter (DM), pig growth performance, and selected plasma biochemical variables were evaluated. After an adaptation period (7 d), 12 post-weaning piglets (28 days-old) were housed for 16 d in individual pens and assigned to two experimental groups: Control (n = 6), received a standard diet and FFP (n = 6), received a diet in which conventional cereals (wheat, barley, and corn), plasma powder and whey powder, were partially replaced by 30% FFP. During the experiment, stool and blood samples were also collected for DM in vivo digestibility and for plasma biochemical measurements, respectively. The results revealed that both in vitro and in vivo digestibility values were higher (p<.05) for FFP diets compared to the control diets. At the end of the experiment, no differences in BW were observed between groups (p=.61). ADG and ADFI were not affected by dietary treatment. Conversely, piglets on the FFP diet showed a lower FCR (p<.01). Finally, dietary treatment also affected plasma glucose and urea, which in pigs fed FFPs increased and decreased, respectively. Taken together, these results suggest that the use of FFPs up to a level of 30% in post-weaning diets has no detrimental effects on pig growth performance, although more studies are needed to confirm these results. CFormer foodstuffs products (FFPs) are valuable alternative feed ingredients. FFPs can partially replace cereal grains in post-weaning piglet's diets without affecting growth performance. [ABSTRACT FROM AUTHOR]

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