40 Results Found

Use of genetic markers and genomic prediction might improve genetic gain for quality traits in wheat breeding programs. Here, flour yield and Alveograph quality traits were inspected in 635 F₆ winter wheat breeding lines from two breeding cycles. Gen...

Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with fou...

The growing interest in old durum wheat cultivars, due to enhanced consumer attention on healthy, traditional products and low-input agricultural systems, partly relies on their different quality characteristics compared to modern cultivars. Nine Ita...

Recent research has investigated the plasticization of wheat flour as a non-food alternative application. In this work, we analyzed the performances of thermoplastic films obtained using flours of two bread wheat cultivars (Bologna and Bora) grown in...

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed var...

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorpora...

The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extr...

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the i...

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to redu...

The mechanical performance of thermoplastic bulk samples obtained by plasticizing wheat flours differing in grain hardness, alveographic parameters, absence or presence of bran, and grinding level was assessed. Grains of four bread wheat (Triticum ae...

Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples,...

Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potentia...

This study introduces MIRANDA, a computer vision system, and RELAPP, a complementary force measurement system, developed for characterizing viscoelastic materials. Our aim was to evaluate their combined ability to predict key rheological parameters a...

Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need t...

Cysteine (Cys) and α-lipoic acid (ALA) are naturally occurring antioxidants (sulfur-containing compounds) that can protect plants against a wide spectrum of environmental stresses. However, up to now, there are no conclusive data on their integrative...

Wheat flour quality varies largely, affecting the quality of the final baked products. In order to fulfil the consumer’s demand for bakery products with high quality and extended shelf-life, different types of improvers have been used in the ba...

In north-western Spain, the cultivation of wheat landraces represents the pillar of quality Galician bread; today, a minimum of 25% Galician flour is required to produce bread under the auspices of the Protected Geographical Indication “Pan Gal...

Wheat (Triticum aestivum L.) is predominantly cultivated in the Atlantic Forest biome. However, the recent expansion of agricultural frontiers in Brazil has led to its introduction into the Savannah biome. The commercial and technological quality par...

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to...

Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried,...

Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods h...

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material...

Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is importan...

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten Friendly^TM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut m...

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, c...

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be u...

A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels...

New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be...

The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding...

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread propertie...

The present research aimed to design innovative wheat cultivation systems that are less resource-intensive, promote biodiversity, and show greater resilience to both biotic and abiotic stress. It was focused on the cultivation and characterization of...

Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes...

Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen...

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact...

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics...

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains hi...

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread...

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leav...

Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content...

In recent years, the growth of tetraploid Sicilian wheat landraces has been arousing increasing interest. In this study, eighteen local genotypes of Triticum turgidum subsp. turgidum, belonging to the groups ‘Bufala’, ‘Ciciredda&rsq...