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Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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

Deadline for manuscript submissions: closed (30 June 2019) | Viewed by 88335

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Special Issue Editors

Dr. Mario M. Martinez

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Guest Editor

Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
Interests: extrusion; polymer science; carbohydrate chemistry; starch; plant cell walls; phenolics; food functionality; food packaging
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Manuel Gomez

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Guest Editor

Food Technology Area, Department of Agroforestry Engineering, University of Valladolid, 50 Avda. Madrid, 34071 Palencia, Spain
Interests: gluten-free; sugar free; fat reduction; flour quality; fiber enrichment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future food market mega-trends. It is worth mentioning: 1) the preference for natural, simple and flexible diets that drive further expansion of plant-focused formulations, 2) the focus on food sustainability (food waste reduction), 3) and the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer’s preferences towards bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide a fundamental understanding and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccesibility, sugar reduction, increase in fiber and/or protein content, mineral fortification and the improvement of phytochemical bioactivity, among others. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible by-products, proteins or fibers. Last, but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be welcome.

Dr. Mario Martinez Martinez
Prof. Manuel Gomez
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

Cereal and pulse flours
Starch digestion and glycemic response in baked goods
Dietary fiber in baked goods
Phytochemicals, micronutrients and proteins in baked goods
Food by-products and waste reduction
Rheological, textural and sensory improvement of baked goods
Sugar free, fat reduction and gluten-free baked goods
Whole grain baked goods
Enzymes in baked goods

Published Papers (12 papers)

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Editorial

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3 pages, 166 KiB

Open AccessEditorial

Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods

by Mario M. Martinez and Manuel Gomez

Foods 2019, 8(10), 518; https://doi.org/10.3390/foods8100518 - 21 Oct 2019

Cited by 8 | Viewed by 3882

Abstract

The term “baked goods” encompasses multiple food products made from flour (typically wheat flour) [...] Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

Research

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11 pages, 1428 KiB

Open AccessArticle

Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)

by Catrin Tyl, Radhika Bharathi, Tonya Schoenfuss and George Amponsah Annor

Foods 2019, 8(8), 337; https://doi.org/10.3390/foods8080337 - 10 Aug 2019

Cited by 7 | Viewed by 3829

Abstract

Progress in breeding of intermediate wheatgrass (Thinopyrum intermedium), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study explored the effect of tempering conditions on intermediate wheatgrass flour properties, namely composition, color, solvent retention capacity, starch damage, and polyphenol oxidase activity. Changes in flour attributes were evaluated via a 3 × 3 × 2 factorial design, with factors targeting moisture (comparing un-tempered controls to samples of 12% and 14% target moisture), time (4, 8, and 24 h), and temperature (30 and 45 °C). All investigated parameters were significantly affected by target moisture; however, samples tempered to 12% moisture showed few differences to those tempered to 14%. Similarly, neither tempering time nor temperature exerted pronounced effects on most flour properties, indicating water uptake was fast and not dependent on temperature within the investigated range. Lactic acid retention capacity significantly correlated with ash (r = −0.739, p < 0.01), insoluble dietary fiber (r = −0.746, p < 0.01), polyphenol oxidase activity (r = −0.710, p < 0.01), starch content (r = 0.841, p < 0.01), and starch damage (r = 0.842, p < 0.01), but not with protein (r = 0.357, p > 0.05). In general, tempering resulted in flour with less bran contamination but only minor losses in protein. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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15 pages, 1540 KiB

Open AccessArticle

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

by Georgiana Gabriela Codină, Ana Maria Istrate, Ioan Gontariu and Silvia Mironeasa

Foods 2019, 8(8), 333; https://doi.org/10.3390/foods8080333 - 09 Aug 2019

Cited by 22 | Viewed by 7292

Abstract

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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11 pages, 966 KiB

Open AccessArticle

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

by Simona Grasso, Ese Omoarukhe, Xiaokang Wen, Konstantinos Papoutsis and Lisa Methven

Foods 2019, 8(8), 305; https://doi.org/10.3390/foods8080305 - 01 Aug 2019

Cited by 40 | Viewed by 8924

Abstract

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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11 pages, 10812 KiB

Open AccessArticle

Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification

by Luís M. Cunha, Susana C. Fonseca, Rui C. Lima, José Loureiro, Alexandra S. Pinto, M. Carlota Vaz Patto and Carla Brites

Foods 2019, 8(7), 235; https://doi.org/10.3390/foods8070235 - 29 Jun 2019

Cited by 18 | Viewed by 4034

Abstract

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of ‘broa’ was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in ‘broa’, with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the ‘broa’ bread sensory profile. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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14 pages, 244 KiB

Open AccessCommunication

Protein Digestibility of Cereal Products

by Iris Joye

Foods 2019, 8(6), 199; https://doi.org/10.3390/foods8060199 - 08 Jun 2019

Cited by 202 | Viewed by 15733

Abstract

Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

9 pages, 618 KiB

Open AccessArticle

Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies

by Mayara Belorio, Marta Sahagún and Manuel Gómez

Foods 2019, 8(2), 83; https://doi.org/10.3390/foods8020083 - 23 Feb 2019

Cited by 35 | Viewed by 9272

Abstract

The objective of the present study was to analyse the influence of particle size distribution of maize flour in the formulation of gluten-free cookies. Different cookie formulations were made with three distinct maize flour fractions obtained by sieving (less than 80 µm; between 80 and 180 µm; greater than 180 µm). Cookies dimension, texture and colour were evaluated. Flour hydration properties and cookie dough rheology were also measured. Overall, an increase in maize flour particle size decreases the values of water holding capacity (WHC), swelling volume and G’ (elastic modulus) for the doughs. An increase in average particle size also increases diameter and spread factor of the cookies but decreases their hardness. A higher percentage of thick particles is more effective to reduce cookie hardness, but a certain percentage of thinner particles is necessary to give cohesion to the dough and to allow formation of the cookies without breaking. Cookies with a larger diameter also presented a darker colour after baking. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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13 pages, 480 KiB

Open AccessArticle

Whole Grain Muffin Acceptance by Young Adults

by Thomas Mellette, Kathryn Yerxa, Mona Therrien and Mary Ellen Camire

Foods 2018, 7(6), 91; https://doi.org/10.3390/foods7060091 - 13 Jun 2018

Cited by 12 | Viewed by 5798

Abstract

Adolescents and young adults in the United States do not consume recommended amounts of whole grains. University dining services have opportunities to inform students about whole grains and to offer foods containing blends of whole grains with refined flour to increase daily consumption of these healthful foods. An online survey of university students (n = 100) found that 70% of respondents did not know the proportion of servings of whole grains that should be eaten daily. Mini blueberry muffins containing 50, 75, and 100% white whole wheat flour were served to 50 undergraduate students who rated their liking of the muffins using a nine-point hedonic scale. Respondents liked all muffin formulations similarly for appearance, taste, texture and overall liking. After the whole grain content of each muffin was revealed, 66% of students increased their liking of the muffins containing 100% whole wheat flour. Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of this food group by some students. Further research with actual purchase behavior is needed. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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Review

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19 pages, 561 KiB

Open AccessReview

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

by Andrea Bresciani and Alessandra Marti

Foods 2019, 8(10), 451; https://doi.org/10.3390/foods8100451 - 02 Oct 2019

Cited by 59 | Viewed by 6306

Abstract

Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses—thanks to both nutritional and health-promoting features, together with their low environmental impact—satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies—such as the choice of suitable ingredients or (bio)-technological approaches—that counteract the negative effects of including pulses in baked goods. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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20 pages, 453 KiB

Open AccessReview

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

by Zhiguang Huang, Letitia Stipkovits, Haotian Zheng, Luca Serventi and Charles S. Brennan

Foods 2019, 8(9), 383; https://doi.org/10.3390/foods8090383 - 02 Sep 2019

Cited by 17 | Viewed by 6579

Abstract

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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20 pages, 1992 KiB

Open AccessReview

Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

by Laura Roman and Mario M. Martinez

Foods 2019, 8(7), 267; https://doi.org/10.3390/foods8070267 - 19 Jul 2019

Cited by 44 | Viewed by 8729

Abstract

Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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14 pages, 258 KiB

Open AccessReview

Bread Enrichment with Oilseeds. A Review

by Beatriz De Lamo and Manuel Gómez

Foods 2018, 7(11), 191; https://doi.org/10.3390/foods7110191 - 20 Nov 2018

Cited by 42 | Viewed by 6917

Abstract

The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition. Full article

(This article belongs to the Special Issue Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods)

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