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Special Issue "Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 31 December 2023 | Viewed by 6005

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Special Issue Editors

Dr. Barbara Simonato

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Guest Editor

Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals

Dr. Roberta Tolve

E-Mail Website
Guest Editor

Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, the emerging popularity of healthy and sustainable diets and the growing consumer demand for functional food represent new challenges for researchers and producers. Functional ingredients are heterogeneous compounds with potentially health-promoting activities useful to developing healthy foods. Bread and other bakery products, being the most important staple foods consumed worldwide, represent ideal products for functional ingredients' inclusion. Moreover, the agro-industrial by-products, within the scope of the circular economy, might also be a source of bioactive substances.

This Special Issue welcomes original research papers, reviews, and short communications that advance knowledge and strategies for developing functional bread and other bakery products to improve consumers' nutrition and health.

Special interests concern the fortification of conventional and gluten-free bakery products with functional ingredients and the assessment of the inclusion of bioactive substances in the nutritional, sensory, and technological properties of baked goods.

Dr. Barbara Simonato
Dr. Roberta Tolve
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

bakery products
bioactive compounds
new product development
functional bread
food fortification
gluten-free product
technological properties
nutritional properties
sensory properties
agro-industrial by-products

Published Papers (7 papers)

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Research

13 pages, 1467 KiB

Open AccessArticle

Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

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Foods 2023, 12(20), 3843; https://doi.org/10.3390/foods12203843 - 20 Oct 2023

Viewed by 439

Abstract

The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAGE confirmed the absence of ω-gliadins and the reduced levels of low-molecular-weight glutenins and γ-gliadins. The SRC values of O-free flour fell between the flours with weak and medium gluten strengths. While thermal and pasting properties showed significant differences in sucrose solution but not across flour types, indicating similar starch structures, mixograms displayed distinct variations influenced by both sucrose solution and flour type, highlighting the importance of gluten quality and composition. Cookies made with O-free flour demonstrated similarities to those produced with weak gluten flour, known for their favorable cookie characteristics. This study emphasizes the significant influence of flour gluten composition on cookie-making performance and advocates for the adoption of O-free flour in the development of allergy-friendly cookies. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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14 pages, 2025 KiB

Open AccessArticle

Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread

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Foods 2023, 12(20), 3760; https://doi.org/10.3390/foods12203760 - 13 Oct 2023

Viewed by 536

Abstract

Although a decrease in bread volume on adding nutrient-rich Moringa oleifera leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on bread quality. Bread was supplemented with MLP and RMLP treated at varying temperatures and times; the baked bread was then biochemically evaluated relative to the control. The specific volume of MLP-supplemented bread was 2.4 cm³/g, which increased to >4.0 cm³/g on using MLP roasted at 130 °C for ≥20 min, demonstrating remarkable swelling. The specific volume of bread supplemented with MLP roasted at 170 °C for 20 min was 4.6 cm³/g, similar to that of the control. Additionally, MLP interfered with carbon dioxide production in bread, thus decreasing the abundance of yeast cells; however, RMLP had no such effect and allowed normal fermentation. Scanning electron microscopy revealed gluten formation independent of MLP roasting. Thus, MLP-containing breads generally exhibit suppressed fermentation and expansion due to the bactericidal properties of raw MLP, but these effects are alleviated by heat treatment. These findings highlight the importance of heat treatment in mitigating the effects of MLP on bread fermentation and swelling. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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14 pages, 1477 KiB

Open AccessArticle

Comprehensive Analyses of Breads Supplemented with Tannic Acids

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Foods 2023, 12(20), 3756; https://doi.org/10.3390/foods12203756 - 12 Oct 2023

Viewed by 559

Abstract

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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16 pages, 1864 KiB

Open AccessArticle

Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller

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Foods 2023, 12(18), 3382; https://doi.org/10.3390/foods12183382 - 09 Sep 2023

Viewed by 731

Abstract

By-products from the industrialization of oilseeds, particularly chia, can be sustainably used for the development of new functional products. In this work, wheat breads supplemented with up to 10 mg of chia expeller hydrolysate/g of flour were prepared, obtaining fortified breads with acceptability for consumption, according to a preliminary consumer research study based on an affective test employing a five-point hedonic scale of global acceptance. In this context, protein hydrolysates of the chia expeller were produced using Alcalase, reaching a degree of hydrolysis of 54.3 ± 1.6% with an antioxidant activity of 55.8 ± 0.4% after 6 h incubation at 25 °C in the presence of the enzyme. These peptides showed appropriate techno-functional properties and chemical compositions suitable for the further development of bakery products. Taken together, our approach and the development of a fortified bread with plant-based bioactive peptides provide a novel and eco-friendly alternative for the recovery of nutrients from agro-industrial waste. More importantly, these enriched breads could exert beneficial effects on human health by exploiting the antioxidant properties of functional peptides derived from the chia expeller. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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13 pages, 1271 KiB

Open AccessArticle

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations

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Foods 2023, 12(13), 2584; https://doi.org/10.3390/foods12132584 - 02 Jul 2023

Viewed by 771

Abstract

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL’s fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25–50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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18 pages, 2025 KiB

Open AccessArticle

Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

Débora Cerdá-Bernad

and

María José Frutos

Foods 2023, 12(12), 2380; https://doi.org/10.3390/foods12122380 - 15 Jun 2023

Viewed by 817

Abstract

Saffron (Crocus sativus L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Therefore, this study aimed to develop wheat and spelt breads enriched with saffron floral by-products at a ratio of 0, 2.5, 5, and 10% (w/w), respectively, and to evaluate their nutritional, physicochemical, functional, and sensory properties, as well as the stability of antioxidant compounds during the in vitro digestion. The results revealed that the addition of saffron floral by-products, especially at 10%, increased the dietary fiber content by 25–30% of traditional wheat and spelt breads; improved their mineral content (270–290 mg/100 g for K, 90–95 mg/100 g for Ca, 40–50 mg/100 g for Mg, and 15–18 mg/100 g for Fe); changed their textural properties; and significantly enhanced the phenolic content and antioxidant ability (at 5 and 10%), which remained stable throughout the in vitro oral and gastrointestinal digestion processes. From a sensory point of view, the addition of saffron flowers modified the organoleptic properties of breads. Thus, these novel vegan enriched breads could exert beneficial effects on human health after their intake, making saffron floral by-products suitable and sustainable ingredients to develop new functional foods such as healthier alternative vegan bakery products. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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21 pages, 2106 KiB

Open AccessArticle

Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies

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Foods 2023, 12(7), 1557; https://doi.org/10.3390/foods12071557 - 06 Apr 2023

Cited by 2 | Viewed by 1610

Abstract

The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w/w. Cookies with STLP had significantly higher (p < 0.05) moisture (2.18–2.35%), crude fibre (14.5–14.9%), total dietary fibre (22.38–22.59%), insoluble dietary fibre (15.32–15.83%), soluble dietary fibre (7.06–7.66%), and ash (1.9–2.0%) contents, but were significantly lower (p < 0.05) in carbohydrate (53.2–53.9%) and energy value (426.4–428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced (p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest (p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained (p > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties. Full article

(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products)

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