Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product

Nikolaou, Evgenia N.; Karvela, Evangelia; Marini, Eleni; Panagopoulou, Eirini A.; Chiou, Antonia; Karathanos, Vaios Τ.

doi:10.1016/j.jcs.2022.103566

Cited by 4 publications

(3 citation statements)

References 22 publications

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“…Rajeswari et al, 2018 [31] observed that the water activity of bread samples enriched with banana, aonla, and sapota powders varied between 0.77 (for 5% aonla powder) and 0.82 (for 20% banana and 20% sapota powder). In contrast, Nikolau et al, 2022 [32] found that the water activity of bakery products with bioactive compounds from black Corianthian grape was lower than that of the respective dough, due to direct heat contact during baking. The authors noted that water activity was highly dependent on the enrichment type and leavening agent.…”

Section: Water Activitymentioning

confidence: 95%

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Stanciu

Ungureanu²,

Popa

et al. 2023

Applied Sciences

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In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties.

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Section: Water Activitymentioning

confidence: 95%

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

Stanciu

Ungureanu²,

Popa

et al. 2023

Applied Sciences

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“…This is indicative of the generally softer texture that yeast-leavened samples exhibited during extrusion through the 3D printing nozzle. This phenomenon could also be associated with the decreased water activity of samples, as well as the increased protein content and fermentation process reactions resulting from yeast development, which also contribute to dough flexibility [ 15 ]. Overall, the extrusion behavior was facilitated for samples prepared with yeast rather than baking-powder formulations, as a better printing flow was achieved, resulting in more spreadable dough structures.…”

Section: Discussionmentioning

confidence: 99%

“…For this reason, it is considered necessary to enrich gluten-free doughs with components that will increase their poor nutritional content with health-promoting substances [ 12 ]. A promising way to improve the nutritional value of products, in general, is the incorporation of bioactive compounds from fruits and vegetables, which are rich in antioxidants, vitamins, and fibers [ 13 , 14 , 15 ]. Recent studies have highlighted the protective role of fruits and vegetables against various diseases, like cancer and cardiovascular diseases, due to the antioxidant action of the bioactive components [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies

Nikolaou,

Karvela,

Papadopoulou

et al. 2023

Antioxidants

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Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assessed in terms of texture, color, and phenolic substances. SCP and SCLE enrichment decreased lightness by 15% and increased red hue by almost 30%, mainly in yeast formulations. SC addition reduced pH by more than 12% for SCP in both leavening conditions and at 10% to 12% for SCLE, depending on leavening agents. The SCLE addition doubled dynamic moduli and complex viscosity magnitudes and increased hardness at 75.7% compared to the control for baking-powder formulations. SC enrichment, compared to the control, increased the phenolic sum to more than 90% (87% SCLE, 96% SCP) in yeast formulations, presenting lower values (almost 70%) for baking powder. Antioxidant activity in 3D-printed snacks was positively influenced by SC incorporation, depending on the drying and leavening treatment. Phenolic content, in terms of total phenolic sum, origin, and composition, possibly impacts the product’s antioxidant activity by depicting antagonistic or synergistic phenomena. Ultimately, 3D printing is feasible for producing functional GF snacks enriched with sour-cherry extracts.

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Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation

Maslov

Ermakova

Yamashev

et al. 2023

Food Processing: Techniques and Technology

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To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.

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Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product

Cited by 4 publications

References 22 publications

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies

Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation

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