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Innovative Ingredients and Processing Approaches in Dough: Effects on Textural...
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Innovative Ingredients and Processing Approaches in Dough: Effects on Textural Quality, Sensorial Traits and Nutritional Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (20 December 2023) | Viewed by 3704

Special Issue Editors

Dr. Agnieszka Makowska

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, Uniwersytet Przyrodniczy w Poznaniu, Poznan, Poland
Interests: dough
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Sylwia Mildner-Szkudlarz

E-Mail Website
Guest Editor
Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Poznan, Poland
Interests: food science; food chemistry; food analysis; sensory analysis; functional foods; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal flour based products are one of the most important resources in human diet. Scientists are continuing searching for various ingredients and processing approaches to improve dough and bread properties.

As a guest editor of the Special Issue, I would like to invite you to write an article on the latest research concerning innovative raw materials or additives for the production of bread and other cereal products, innovating processing technologies, and the impact of non-traditional raw materials or the technological process on the broadly understood properties of bread or other cereal products. including but not limited to the following topic areas：

  • Modification of bakery processing and its effect on bakery product properties
  • Application of by-products and non-traditional raw materials for bakery product fortification
  • New methods for bakery raw materials and products characterization
  • Bakery products with functional properties
  • Nutritional, bioactive, and sensory properties of bakery products
  • Shelf-life and safety of bakery products
  • New raw materials and their effect on rheological properties of bakery dough and products
  • Sustainability in the production of bakery products
  • Gluten-free bakery products

Dr. Agnieszka Makowska
Prof. Dr. Sylwia Mildner-Szkudlarz
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

  • baking process
  • fermentation
  • by-products in bakery production
  • bakery products’ enrichment
  • rheological properties of bakery dough
  • bioactive compounds
  • bakery products' nutritional values
  • bakery products' sensory properties
  • bakery products' shelf life
  • gluten-free products

Published Papers (3 papers)

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Research

25 pages, 4714 KiB  
Article
Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread
by Tatiana Bojňanská, Anna Kolesárová, Matej Čech, Dana Tančinová and Dana Urminská
Foods 2024, 13(3), 382; https://doi.org/10.3390/foods13030382 - 24 Jan 2024
Viewed by 903
Abstract
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented [...] Read more.
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we studied the influence of the addition of curcumin and quercetin extracts in amounts of 2.5% and 5% to wheat flour (2.5:97.5; 5:95). The analysis of the rheological properties of dough was carried out using a Mixolab 2. A Rheofermentometer F4 was used to assess the dough’s fermentation, and a Volscan was used to evaluate the baking trials. The effect of the extracts on the rheological properties of dough was measured and found to be statistically significant, with curcumin shortening both dough development time and dough stability. Doughs made with greater quantities of extract had a greater tendency to early starch retrogradation, which negatively affects the shelf life of the end products. The addition of extracts did not significantly affect either the ability to form gas during fermentation or its retention, which is important because this gas is prerequisite to forming a final product with the required volume and porosity of crumb. Less favourable results were found on sensory evaluation, wherein the trial bread was significantly worse than the control wheat bread. The panel’s decision-making might have been influenced by the atypical colour of the bread made with additives, and in case of a trial bread made with quercetin, by a bitter taste. From the technological point of view, the results confirmed that the composite flours prepared with the addition of extracts of curcumin and quercetin in amounts of 2.5% and 5% can be processed according to standard procedures. The final product will be bread with improved nutritional profile and specific sensory properties, specifically an unconventional and attractive colour. Full article
(This article belongs to the Special Issue Innovative Ingredients and Processing Approaches in Dough: Effects on Textural Quality, Sensorial Traits and Nutritional Properties)
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20 pages, 3534 KiB  
Article
Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
by Nazira Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Ainur Nurtayeva, Saule Yeraliyeva and Michał Bembenek
Foods 2024, 13(2), 271; https://doi.org/10.3390/foods13020271 - 15 Jan 2024
Viewed by 1103
Abstract
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free [...] Read more.
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers. Full article
(This article belongs to the Special Issue Innovative Ingredients and Processing Approaches in Dough: Effects on Textural Quality, Sensorial Traits and Nutritional Properties)
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12 pages, 2059 KiB  
Article
Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties
by María Elizabeth Alemán-Huerta, Brenda A. Castillo-Cázares, Julia Mariana Márquez-Reyes, Juan G. Báez-González, Isela Quintero-Zapata, Fátima Lizeth Gandarilla-Pacheco, Erick de Jesús de Luna-Santillana and Mayra Z. Treviño-Garza
Foods 2023, 12(19), 3587; https://doi.org/10.3390/foods12193587 - 27 Sep 2023
Viewed by 946
Abstract
In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe [...] Read more.
In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity (aw) did not show a significant change with the increase in the concentration of MF. In addition, the increase in the concentration of MF modified the sensory properties (color, odor, flavor, texture, and acceptance), further decreasing the luminosity and increasing the values of the a* and b* coordinates. Moreover, in the texture profile analysis, it was found that the increase in the MF concentration increased hardness, fracturability, and gumminess and decreased adhesiveness and cohesiveness. All the previously mentioned changes were more evident in the WFMF50:50 and, to a lesser degree, in WFMF75:25. In general, in most evaluations realized, the WFMF90:10 treatment was the most similar to the control (without MF). However, WFMMF75:25 provided a higher protein and fiber content and a lower fat content. Finally, it is possible to use the flour obtained from the mesquite fruit to make bakery products since it is an important source of food due to the wide distribution of mesquite in the country. Full article
(This article belongs to the Special Issue Innovative Ingredients and Processing Approaches in Dough: Effects on Textural Quality, Sensorial Traits and Nutritional Properties)
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