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This paper presents relationship between the rheological properties of dough and individual polymer swelling properties in wheat flour mill streams. The swelling properties were measured by applying the Solvent Retention Capacities (SRC) tests. Significant correlation coefficients were determined for certain rheological parameters. In an effort to extract additional insights from the properties measured, a multivariate analysis was used to develop relationships between the studied parameters. To determine relevant relationships among the parameters, the data exploration step by the Principal Component Analysis was performed. Then, multivariate Partial Least Squares Regression (PLSR) models were developed, to predict certain empirical rheology parameters based on the SRC parameters. The processing of experimental data indicated the possibility of using SRC parameters for predicting rheological properties in conjunction with a suitable mathematical model. The presented approach may be useful for rapid prediction of wheat flour mill streams characteristics and for optimization of the end-flour performances.

Healthy diet and development of proper dietary habits in adolescence combined with sufficient physical activity are recognized as the key factors of a long-term health. This study was conducted to gain an insight into the dietary habits, the frequency of meal intake and physical activity of the young population by applying a survey. Surveyed participants were Hungarian nationality students who attended elementary and high schools in the province of Vojvodina, Serbia. The total number of participants was 525 (42.5% males and 57.5% females) most of which were from the rural area. To address the nutritional status and risk for overweight among the young population, body mass index (BMI) of the participants was determined. The majority of participants had normal range nutritional status (70.48%) followed by overweight (19.81%) and obese (7.62%). Overweight and obese nutritional statuses were more common among male participants. Increasing number of participants with overweight nutritional status was noticed in the 7th grade of elementary school (25.81%). Insufficient physical activity and irregularities in meals intake were also noticed within the studied population which is an indicator of potential obesity development in adulthood.

The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level), pea fibre (at up to 2% supplementation level) and chia seeds (at 1% supplementation level). The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste.

The link between dietary fibers and prevention of non-communicable diseases is well documented in the existing scientific literature. Despite that, most of the population still do not have enough knowledge about fibers and their presence in certain food. This study intended to make an insight in the knowledge of the Serbian young population about dietary fibers and bioactive compounds through a questionnaire survey. A survey was conducted to a sample of 173 individuals, (37% male and 63% female) randomly selected among students from elementary, high school and university in the Novi Sad municipality. Topics covered by the questionnaire included knowledge of the term dietary fiber, fiber content in different bread types, the relationship between fibers and health and bioactive compounds sources in food. The results for each of the particular topics addressed varied among studied groups, but generally level of knowledge was related to the education level. The highest overall knowledge about dietary fibers and bioactive compounds was expressed by the university students, although elementary and high school students showed a considerable level of knowledge on the subject. Male participants appeared as more familiar with the questions related to bioactive compounds, while females were more informed on questions regarding dietary fiber. This survey revealed that young population in Serbia is well informed about the contribution of dietary fiber and bioactive compounds in promoting health. However, further expansion of existing knowledge will be beneficial in order to improve general health of the entire community.

The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein the independent variables were the amount of puff pastry margarines (30, 40 and 50%, on flour weight) and number of margarine layers formed during the dough processing (108, 144, and 256). In order to determine the optimum values of independent parameters, the study was focused on defining of relevant qualitative indicators of the final product. By investigation of influence of the type of puff pastry margarine (ML1 and ML2) on the quality of puff pastry, it was determined that physico-chemical properties of margarine ML1 were not optimal for puff pastry production. Margarine ML1 had lower hardness by 50-60%, lower SFC by 20-35% and worse thermal characteristics compared to margarine ML2. Only by application of the maximum amount of margarine ML1 and 144 margarine layers a satisfactory quality of puff pastry was obtained: the lift of 2.89, hardness of 17.7 kgs, volume 83.6 cm3 and the total number of points of 14.8. Because of its better technological characteristics, margarine ML2 is favorable for making puff pastry. Significantly better physical properties and excellent pastry quality was obtained in samples with margarine ML2 in an amount of 50% of margarine and 256 layers: higher lift by 45%, volume by 25% and the total number of points by about 20% compared to sample ML1 with the best quality.

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservative calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber (CON-SBF) and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR). Samples with functional additives had a higher water holding capacity (2-10%) and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON). The addition of the functional ingredients (due to hydration properties of dietary fiber) improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70%) while elasticity was increased by 25% compared to CON. Positive effect of addition of sugar beet fiber was proved by improving the elasticity of the crumb and finer crumb structure (sample CON-SBF) in comparison with the addition of carob flour (sample CON-CAR). In bread sample with carob flour there was no microbiological contamination for 16 days of examination, which confirms the fact that carob flour can be used as a natural preservative.

Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat food. Properties of puff pastry depend mostly on the quality of flour, which must be specifically tailored for this purpose. The most commonly used flour in the production of puff pastry is refined wheat flour. Lately, the requirements of consumers for healthy bakery products have a great response in the baking industry. On the market there are new products made with ingredients which have high nutritional value. This paper presents an optimization of the composition of puff pastry made of spelt flour by varying the amount of ingredients such as: margarine, ascorbic acid and enzyme transglutaminase. The optimal ratio of these ingredients has been based on the consideration of their major and interaction effects. During the optimization of spelt puff pastry quality, the following goals were set: maximum volume, minimum firmness and maximum overall acceptability. The optimal solutions were in the concentration range from 3.60 mg/kg to 10 mg/kg for ascorbic acid, from 0.03 mg/kg to 3 mg/kg for transglutaminase and from 29.84 to 30% for margarine on dough basis. It is recommended that the composition of spelt puff pastry involve: 10 mg/kg ascorbic acid, 0.03 mg/kg transglutaminase and 30 % margarine on dough basis to provide the desired product characteristics.

Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this research was to look into the effect of addition pea fiber to dough for crackers. Rheological and textural properties were evaluated. In order to develop dough in which wheat flour was partly substituted with pea fiber, it was necessary to increase water content. The addition of 5% and 10% of pea fiber affected intramolecular linkages of gluten and lowered elastic properties of the dough. Dough with addition of 30% of fiber was brittle, grainy and impossible to process.

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014]

The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in the production process of corn starch. The dry matter content should be reduced in the steepwater permeate. Thus the consumption of the process water would be reduced, the nutrients from the steepwater could be exploited as feed and the wastewater problem would consequently be solved. The objective of the work was to examine the influence of the operating parameters on the permeate flux during steepwater microfiltration. The parameters that vary in the course of microfiltration, were the transmembrane pressur and flow rate, while the permeate flux and dry matter content of the permeate and retentate were the dependent parameters, constantly monitored during the process. Another objective of this study was to investigate the influence of static turbulence promoter on the permeate flux during steepwater microfiltration. Static mixers enhance permeate flux, thus the microfiltration can be performed longer. As a result of the statistical analysis, the optimal conditions for steepwater microfiltration were determined. The maximum value of the permeate flux without mixer (25 lm-2h-1) was achieved at a pressure of 2 bars and a flow rate around 100 lh-1. With the use of static mixer the flux is 2,5 times higher compared to the one obtained without the mixer. The dry matter content of the permeat after 2.5 hours of mucrofiltration was lowered by 40%.

The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.

Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory characteristics. The aim of this work was to define and optimize the process parameters for the production of milk chocolate by a non-conventional procedure, using the ball mill. The quality of chocolate mass, produced on this way, is determined by measuring the following parameters: moisture, size of the largest cocoa particle, yield flow, and Casson plastic viscosity. A special consideration of this study is the optimization of the types and amounts of emulsifiers, which are responsible for achieving the appropriate rheological and physical characteristics of the chocolate mass. The obtained parameters are compared with those which are typical for the standard procedure.

Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 - 1 was applied in order to investigate influence of DWG granulation (<150 µm and 150-1000 µm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 µm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5.

Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G' was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.

The effect of convective hot air and vacuum drying alone and combined with germination on alfalfa seeds' proximate composition, techno-functional, thermal and structural properties was investigated. Corresponding properties of treated alfalfa samples were compared with those of commercially available alfalfa sprouts. Both drying and combined germination and drying treatments resulted in increased carbohydrates (41.99-48.82 %), TDF (10.51-12.51 %) and Mg contents (789.49-2119.24 mg/kg), while the reduction in ash, lipid and Fe content compared to raw alfalfa seeds was observed. Alfalfa seeds subjected to combined germination and drying treatment exhibited higher water and oil binding capacities, as well as emulsions with smaller volume mean droplet diameters compared to the raw and dried samples. Conducted treatments resulted in greater thermal stability of globulins and a slight decrease in crystallinity index, although alfalfa seeds' structure did not change significantly according to FTIR analysis. Differences in applied drying techniques on alfalfa seeds' properties were not observed., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Research Background: By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin and sucrose for their potential application as food excipients., Experimental Approach: Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibre, inulin and sucrose as less energy-consumptive and less destructive approach than long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, intermolecular bonds and presence of functional groups, crystallinity and thermal properties, before and after the short-time micronization., Results and Conclusions: Particle size was successfully reduced to micron-scale already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity or present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed in modified sugar beet fibre with slightly wider particle size distribution than in other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization, which is favourable for their further application as excipients in the food matrix., Novelty and Scientific Contribution: The corresponding research reports the short-time micronization impact on sugar beet fibre and modified sugar beet fibre, inulin and sucrose for the first time, hence contributing to the widening of their application as excipients in diverse products., Competing Interests: CONFLICT OF INTEREST The authors declare that they have no known competing financial interests or personal relationships that could influence the work reported in this paper.

Obtaining high-quality value-added bread with extended shelf-life by utilizing food industry by-products that would have minimal negative effect on gluten structure while avoiding the usage of synthetic preservatives, was the challenge of this study. For this purpose the influence of the combination of carob pod flour (C, 0-15%), sugar beet fibers (F, 0-10%) and sugar beet molasses (M, 0-6%) on dough rheology and bread quality was investigated. Selected materials were of good microbiological quality, while carob flour and sugar beet fibers were rich in dietary fibers (43.6% and 67.0%, respectively). The presence of high share of dietary fibers (combination of C and F) increased dough resistance to extension up to 2.5 times, while dough extensibility was reduced by 50%. The addition of molasses had less pronounced single effect on dough properties however its impact in combination with fiber-rich materials outweighed the individual effect (an increase of dough resistance at about 55%). Molasses alone and in combination with other ingredients had positive effect on bread quality. Sample M 6 F 5 attained crumb quality score (6.0 of maximum 7.0) higher than in control sample (5.6). High share of C and F reduced loaf volume and crumb quality of bread up to 56% and 50%, respectively and increased hardness 7.5 times. However, carob flour (7.5%) increased polyphenols content and antioxidant capacity 3 and 4 times, respectively. Moreover, carob flour and molasses and their combination showed inhibitory effect on mold mycelia growth and spores formation. Regarding all of the above, C 7.5 M 3 F 5 was chosen as optimal sample., Competing Interests: Conflict of interestThe authors declare that there are no conflicts of interest., (© Association of Food Scientists & Technologists (India) 2021.)

To examine antioxidant capacity and the hepatoprotective effect of carob pulp flour, microwave-assisted extraction was performed. The influence of ethanol concentration (0-40% w / w ), extraction time (5-25 min) and irradiation power (400-800 W) on DPPH, FRAP and ABTS antioxidant activity of carob pulp flour extract was evaluated. The strongest influence was that of the ethanol concentration, followed by extraction time. Optimal process parameters for maximizing total antioxidant activity were determined, using response surface methodology: ethanol concentration 40%, time 25 min and power 800 W. Carob extract obtained at optimal conditions (CE) was analyzed in vivo using a paracetamol-induced hepatotoxicity model in mice. Treatment with CE attenuated the parameters of liver injury, especially aspartate and alanine aminotransferase activity, and prevented paracetamol-induced increase in malondialdehyde levels. Pretreatment with CE reversed the activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione S-transferase enzymes after the high dose of paracetamol in the liver. Hepatotoxicity induced using a toxic dose of paracetamol was also seen through histopathological alterations, which were significantly reduced in the groups treated with CE prior to paracetamol. Still, the number of Kupffer cells and macrophages did not differ among groups. Finally, pretreatment of mice with CE and paracetamol significantly decreased the expression of cytochrome P450 2E1 (CYP2E1) in hepatocytes.

Beside Fusarium toxins, Alternaria toxins are among the most commonly found mycotoxins in wheat and wheat products. Currently, investigations of possibilities of reduction of Alternaria toxins in the wheat-processing chain are limited. Therefore, the aim of this study was to explore the potency of cold atmospheric plasma treatments, as a new non-thermal approach, for reduction of alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) content in spiked white wheat flour samples. Samples were treated with plasma generated in the air during 30 s to 180 s, with an increment step of 30 s, and at four varying distances from the cold plasma source (6 mm, 21 mm, 36 mm and 51 mm). The reduction of the Alternaria toxins content in samples after treatment was monitored by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). The maximum reduction of the examined Alternaria toxins was obtained by treatment performed at 6 mm distance from the plasma source, lasting 180 s, resulting in reductions of 60.6%, 73.8% and 54.5% for AOH, AME and TEN, respectively. According to the obtained experimental results, five empirical models in the form of the second-order polynomials were developed for the prediction of AOH, AME and TEN reduction, as well as the temperature and the moisture content of the wheat flour, that gave a good fit to experimental data and were able to predict the response variables successfully. The developed second-order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.918 and 0.961).

The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm 3 /g and 3.97 cm 3 /g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g)., (Copyright © 2019 Elsevier Ltd. All rights reserved.)