Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance

Cardone, Gaetano; Rumler, Rubina; Speranza, Sofia; Marti, Alessandra; Schoenlechner, Regine

doi:10.3390/foods10102285

Cited by 12 publications

(10 citation statements)

References 54 publications

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“…The results showed that the firmness of the breads was significantly ( p ≤ 0.05) different as a function of genotype. A negative correlation between volume and crumb firmness (r = −0.76, p < 0.05) was obtained, which is consistent with previous results [ 54 , 55 ]. The einkorn genotypes had the highest values for bread firmness, while Cappelli and Giovanni Paolo were the softest.…”

Section: Resultssupporting

confidence: 92%

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Mefleh

Boukid²,

Fadda

2022

Life

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Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

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Section: Resultssupporting

confidence: 92%

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Mefleh

Boukid²,

Fadda

2022

Life

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“…Scientific research in the field of functional ingredients in the bakery industry has led to the production of products with varying degrees of replacement of wheat flour, for example, with partially defatted hemp seeds [ 17 ], Jerusalem artichoke tubers [ 18 ], oats [ 19 ], buckwheat [ 20 ], green tea [ 21 ], Pleurotus Ostreatus fibers (1,3/1,6 Beta-glucan) [ 22 ], various by-products from the fruit and vegetable processing industry, millets [ 23 ], sorghum [ 24 ], amaranth [ 25 , 26 ], quinoa [ 27 ], sunflower seeds [ 28 ], flaxseeds [ 29 ], pumpkin seeds [ 30 ], lupine [ 31 ], chia seeds [ 32 ], peas [ 33 ], chickpeas [ 34 ], lentils [ 35 ], chestnuts [ 36 ], and cricket flour [ 37 ], with important effects in terms of increasing the content of fiber, minerals, protein, vitamins, antioxidants, etc.…”

Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

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“…Moreover, the magnificent effect of dextran produced in situ by Weissella confusa A16 on modifying the flavor and texture of sorghum-wheat composite dough was observed. Compared with the original bread, sorghum-wheat composite dough enriched with dextran produced in situ can produce soft, high moisture, and foldable bread [123]. This was observed in a study that used a sorghum-wheat composite dough ratio of 1:1 and enriched it with a dextran rate of 0.56% of the bread weight [124].…”

Section: Dextranmentioning

confidence: 86%

Section: Dextranmentioning

confidence: 99%

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

Saeed Omer,

Hong,

Zheng

et al. 2023

Foods

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A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer’s desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.

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Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance

Cited by 12 publications

References 54 publications

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

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