Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Mollakhalili‐Meybodi, Neda; Ehrampoush, Mohammad Hassan; Hajimohammadi, Bahador; Mosaddegh, Mohammad Hassan

doi:10.1002/fsn3.3060

Cited by 4 publications

(3 citation statements)

References 48 publications

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“…Four of the top five dietary triggers were high fructan foods (wheat bread, wheat pasta, onion, and garlic), and lactose (milk) was the other. At a practical level, fructan foods are difficult to restrict in the diet; wheat is a major staple [ 49 ], and wheat-breads contain fructans and are the most ubiquitously consumed food in many countries [ 50 ], whilst onion and garlic add flavour and are integral to many savoury dishes [ 51 ] whether homemade or in processed food. Milk is less difficult to restrict due to the wide number of available plant-based alternative drinks (nut, oat, soya, etc.)…”

Section: Discussionmentioning

confidence: 99%

Gut Symptoms during FODMAP Restriction and Symptom Response to Food Challenges during FODMAP Reintroduction: A Real-World Evaluation in 21,462 Participants Using a Mobile Application

et al. 2023

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Background: There is limited evidence regarding the use of low FODMAP diet apps. This study aimed to evaluate the effectiveness of an app intended to reduce symptoms in FODMAP restriction and symptoms and tolerance of high FODMAP food challenges during FODMAP reintroduction and personalisation. Methods: Data were collected from 21,462 users of a low FODMAP diet app. Self-reported gut symptoms during FODMAP restriction, reintroduction, and personalisation and dietary triggers were identified from symptom response data for FODMAP food challenges. Results: Compared with baseline, at the end of FODMAP restriction, participants (n = 20,553) reported significantly less overall symptoms (11,689 (57%) versus 9105 (44%)), abdominal pain (8196 (40%) versus 6822 (33%)), bloating (11,265 (55%) versus 9146 (44%)), flatulence (10,318 (50%) 8272 (40%)), and diarrhoea (6284 (31%) versus 4961 (24%)) and significantly more constipation (5448 (27%) versus 5923 (29%)) (p < 0.001 for all). During FODMAP reintroduction, participants (n = 2053) completed 8760 food challenges; the five most frequent challenges and n/N (%) of dietary triggers identified were wheat bread 474/1146 (41%), onion 359/918 (39%), garlic 245/699 (35%), milk 274/687 (40%), and wheat pasta 222/548 (41%). The most frequently reported symptoms during food challenges were overall symptoms, abdominal pain, bloating, and flatulence. Conclusions: In a real-world setting, a low FODMAP diet app can help users improve gut symptoms and detect dietary triggers for long-term self-management.

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Section: Discussionmentioning

confidence: 99%

Gut Symptoms during FODMAP Restriction and Symptom Response to Food Challenges during FODMAP Reintroduction: A Real-World Evaluation in 21,462 Participants Using a Mobile Application

et al. 2023

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“…Bread is a staple food consumed by people across the world. According to World Health Organization (WHO) data, the per capita consumption of bread is estimated at about 250 g per day [1]. It is consumed at a higher ratio, especially in the cereal-based diet of societies in developing countries.…”

Section: Introductionmentioning

confidence: 99%

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

et al. 2023

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Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-fermented and fermented FC and LF was prepared, and its physicochemical, sensory properties and composition were compared to wheat bread. A higher than 5% addition of these components reduced the bread volume and increased their hardness, gumminess, and chewiness. To reduce the negative impact of these additives on the physical and sensory properties of bread, these raw materials were fermented by selected starter cultures. The addition of FC and LF fermented by Lactobacillus plantarum lowered the undesirable changes in the physicochemical properties of the bread. It also slightly increased the overall acceptability of the products. Propionic fermentation lowered sensory assessment rates considerably. The following changes in the composition of bread prepared with the addition of fermented by L. plantarum FC and LF were noted: increase in protein (by ~30%), ash (by ~100%), both soluble and insoluble fiber (by ~500%) content. The starch content was reduced by about 18–20%. The modifications increased the nutritional value of the obtained bread, preserving its physicochemical properties and sensory acceptability.

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“…Bread is a widely consumed staple food globally, with an average per capita consumption of around 250 g per day [15]. It primarily provides carbohydrates (70-80% dry matter), proteins (10-14% dry matter), minerals (0.5-0.8% dry matter), and fats (0.7-1.35% dry matter).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Tomato and Pepper Processing Waste on Bread Quality

et al. 2023

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Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) on dough characteristics and bread quality, with concentrations of TP and PB ranging from 3% to 12% based on flour weight. The addition of TP and PB influenced the farinograph characteristics, increasing water absorption, dough development, and softening while reducing stability time. However, the changes in bread quality, including baking yield, loss, volume, and crumb porosity, were not significant. The texture properties, such as hardness, chewiness, and cohesiveness of the crumb, showed no significant changes within the supplemented levels up to 9%. Additionally, the TP and PB had a significant impact on the color of the bread crumb, increasing redness and yellowness, particularly with PB. Fortification with TP and PB up to 9% resulted in baking characteristics comparable to 100% wheat bread. The addition of TP and PB changed nutrient content, particularly dietary fiber, without significantly altering the caloric value of the bread. However, semi-consumer sensory evaluation indicated a decrease in aroma and taste when PB exceeded 9%, and a similar effect on taste was indicated when TP exceeded 9%. In conclusion, TP and PB at supplementation levels up to 9% can enhance the nutritional profile of bread and maintain its baking quality.

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Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective

Cited by 4 publications

References 48 publications

Gut Symptoms during FODMAP Restriction and Symptom Response to Food Challenges during FODMAP Reintroduction: A Real-World Evaluation in 21,462 Participants Using a Mobile Application

Gut Symptoms during FODMAP Restriction and Symptom Response to Food Challenges during FODMAP Reintroduction: A Real-World Evaluation in 21,462 Participants Using a Mobile Application

Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread

The Influence of Tomato and Pepper Processing Waste on Bread Quality

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