The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.Keywords Gluten free bread Á Soluble and insoluble fibres Á Bread technological quality Á Protein in vitro digestibility Á In vitro glycemic index

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Background and objectives:The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC), and redcurrant (RC) were dehydrated by freeze-dried (FD) and air-dried (D) methods and added to pasta at 2.5% and 7.5%. Findings: Freeze-dried and D berries increased cooking loss; D-BB and D-RC fruits (≈5.8 g/100 g pasta) caused the slightest changes. Berry-enriched pasta showed a decrease in firmness, adhesiveness, and chewiness, with FD berries having the highest detrimental effect. Pasta with FD berries showed higher polyphenol and anthocyanins than that with D berries. ABTS cation radical scavenging activity showed the highest values in pasta with 7.5% of BB and BC. Samples of berry-enriched pasta were preferred by over 70% of consumers compared to those of control pasta; descriptors were tasty, fruity, al dente, and nice color. Conclusions: The addition of 2.5% of air-dried berries into pasta yielded a product with acceptable technological quality and distinctive sensorial attributes, with an effectively enhanced polyphenol, anthocyanin, and antioxidant activity content. Significance and novelty: These results evidence that it is possible to develop pasta with great acceptability and high antioxidant activity through the incorporation of air-dried berries. K E Y W O R D Santioxidant activity, berry fruit, pasta, technological quality Abbreviations: BB, blackberry; BC, blackcurrant; RB, raspberry; RC, redcurrant.

There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.

Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant activity. In vitro starch hydrolysis showed the lowest value with the addition of raspberries and boysenberries. During simulated digestion, polyphenols were released from pasta matrix reaching a 2.3-to 4.3-fold increase in bioaccessible polyphenols. Likewise, values observed for reducing power and free radical scavenging activity ranged from a 0.7-to 2.0-fold and 1.6to 6.8-fold increase in relation to cooked pasta, respectively. In addition, %40% of dialysability was observed for scavenging activity. In conclusion, enrichment of pasta with fine fruits is an effective tool to obtain a product with enhanced antioxidant potential.

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.

A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to avoid early rancidity development of the flours) in gluten-free cookies. Particle size and hydration capacity of the flours, rheology of the doughs, physicochemical characteristics, fibre content and sensorial analysis of the cookies were evaluated. The presence of whole-grain flours increased the particle size and the water absorption values. The elastic and viscoelastic modulus of the doughs decreased, allowing a greater expansion of the cookies in the oven, resulting in cookies with a higher spread ratio (reaching values of up to 12.2) and a lower hardness (decreasing in all cases more than 25% in relation to the Control). Cookies prepared with whole grain flours presented higher values of dietary fibre (< 8.4g/100g of lipid free cookie) and had a good acceptability. The extrusion of wholegrain maize flour has a positive impact on both in the shelf life of the flour (slower rancidity development) and in cookie quality.

Arabinoxylans are part of dietary fibre and have received attention given their emergent prebiotic character. Four arabinoxylans extracts were obtained from Argentinian soft and hard wheat. In vitro assays were performed to describe the extent to which the extracts from whole wheat flour support selective growth of Bifidobacterium breve and probiotic Lactobacillus reuteri ATCC23272 in a defined media. The prebiotic effect was evaluated by three quantitative scores: relative growth, prebiotic activity score and prebiotic index. For prebiotic index equation the growth of Bacteroides and Clostridium strains was compared to that of bifidobacteria and lactic acid bacteria. All the arabinoxylans extracts supported the growth of Lactobacillus and Bifidobacterium, reaching higher prebiotic activity score values than inulin (0·37 and 0·36 for Lactobacillus and Bifidobacterium respectively). AX2 from soft wheat and AX4 from hard showed similar prebiotic index value to commercial inulin (2·64, 2·52 and 2·22 respectively), and AX3 extract presented higher prebiotic index value (4·09) than the positive control and other prebiotic index reported for arabinoxylans. These extracts could be used as prebiotic, synbiotic compositions or novel food prototypes to treat dysbiosis associated with many diseases. Significance and Impact of the Study The present work demonstrates that AX extracts from Argentinian soft and hard wheat promote efficiently the growth of probiotic strain L. reuteri ATCC23272 and B. breve 286, validated with three different parameters that consider the growth of representative strains of Bacteria genera found in the gut. The evaluation of AX extracts as a food supplement in a murine model could confirm their ability to modulate the microbiome. Novel food prototypes including AX and probiotics could relieve local symptoms and may act as psychobiotics with a beneficial effect on microbiome‐brain axis.