Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine

Wandersleben, Traudy; Morales, Estela; Burgos‐Díaz, César; Barahona, Tamara; Labra, Ernesto; Rubilar, Mónica; Salvo-Garrido, Haroldo

doi:10.1016/j.lwt.2018.01.029

Cited by 62 publications

(68 citation statements)

References 31 publications

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“…A range of food products (e.g. bread, cookie, muffin, beef patties, pasta, noodles, breakfast cereals, ice cream) have been developed using linseed as an additive (Koca & Anil, ; Khouryieh & Aramouni, ; Kajla et al ., ; Kaur et al ., ; Wandersleben et al ., ). The food applications of linseeds remain to be extended to include CSB.…”

Section: Introductionmentioning

confidence: 97%

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Zhu

2018

Int J of Food Sci Tech

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Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging 'healthy' food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico-chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose-dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality.

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Section: Introductionmentioning

confidence: 97%

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Zhu

2018

Int J of Food Sci Tech

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“…There has been an increasing concern on liable health problems associated with synthetic food flavouring agents. Therefore, food researchers are focusing on the search for natural products that could replace chemically synthetised food additives [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Tangpao

Chung

Sommano

2018

Foods

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The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.

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“…Bread is considered a staple food worldwide [Simićet et al, 2018;Wandersleben et al, 2018]. Gluten proteins or, specifically, the gliadin fraction of wheat and the prolamins from other cereals such as barley (hordeins) and rye (secalins) are responsible for the viscoelastic properties of the dough and the bread-baking unique asset [Peña-Bautista et al, 2017].…”

Section: Introductionmentioning

confidence: 99%

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Conte¹

2018

Pol. J. Food Nutr. Sci.

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The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and fl avour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent fi ndings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with fl ours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfi l all quality requirements for bakery products as well as meet the needs of celiac consumers.

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Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine

Cited by 62 publications

References 31 publications

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

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