Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

Coțovanu, Ionica; Mironeasa, Costel; Mironeasa, Silvia

doi:10.3390/foods12081730

Cited by 5 publications

(1 citation statement)

References 60 publications

(78 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Being non-gluten high calorie flour, it is an exemplary dietary option for developing children and expecting mothers as well as for gluten-sensitive populace (Dias-Martins et al , 2018). Several groups of researchers have reported improvement in products in terms of their nutritional value on use of pseudocereals such as amaranth, buckwheat and pearl millet (Coţovanu et al , 2023; Fasuan et al , 2021; Kulkarni et al , 2021).…”

Section: Introductionmentioning

confidence: 99%

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

Rustagi

Khan

Jain

et al. 2023

NFS

View full text Add to dashboard Cite

Purpose Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them. Design/methodology/approach A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins. Findings The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor. Originality/value Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

show abstract

Section: Introductionmentioning

confidence: 99%

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

Rustagi

Khan

Jain

et al. 2023

NFS

View full text Add to dashboard Cite

show abstract

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Wei,

Ren,

Liu

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%–25% of sweet potato dry weight) on the quality attributes of sweet potato–oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%–25% oats is recommended to produce composite doughs with optimal quality and processing characteristics.Practical ApplicationAs living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato–oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato–oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.

show abstract

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Giuffré

Caracciolo

Zappia

et al. 2023

Foods

View full text Add to dashboard Cite

In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability). For the oil extracted from the Treccine, we determined acidity, peroxide value, spectrophotometric parameters, ABTS and DPPH assay on the hydrolitic fraction, DPPH on the lipid fraction, and fatty acids. We detected a progressive deterioration in the quality of breadsticks with a decrease in shelf life after 4–6 months in relation to each studied parameter. In the analysed breadsticks, water activity was 0.342 (OPO recipe) and 0.387 (EVOO recipe) after one-year storage; in the same storage period, the moisture content was 6.34 times (OPO) and 5.32 times (EVOO) greater. Appearance and colour were the only two sensory parameters which, after 12 months, remained above or equal to five stated as the minimum quality value. In the extracted oil, Free acidity increased from 0.35 to 0.56% (OPO) and from 0.71 to 0.98% (EVOO); Peroxide value ranged between 6.10 and 102.89 meq/kg oil (OPO) and between 4.41 and 20.91 meq/kg oil (EVOO). K232 was highest in OPO (2.43–3.70) and lowest in EVOO (1.76–2.92), K268 was 1.32–1.580 (OPO recipe) and 0.570–0.640 (EVOO recipe). Treccine prepared with extra virgin olive oil showed better biological properties and longer shelf life.

show abstract

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

Cited by 5 publications

References 60 publications

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Contact Info

Product

Resources

About