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Vijayendra SVN, Sreedhar R. Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2907-2915. [PMID: 37786593 PMCID: PMC10542072 DOI: 10.1007/s13197-023-05696-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2023] [Accepted: 02/12/2023] [Indexed: 03/02/2023]
Abstract
Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming gluten-containing foods is leading to several health complications among consumers worldwide. Hence, several researchers have tried to reduce the gluten content in the dough by incorporating cereals flours, protein-rich sources like soy, cheese whey, etc., hydrocolloids, millets, pomace, and seed flour of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fibre content and nutritional profile of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.
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Affiliation(s)
- S. V. N. Vijayendra
- CSIR - Central Food Technological Research Institute, Resource Centre-Hyderabad, Uppal Road, Habsiguda, Hyderabad, 500007 India
| | - R. Sreedhar
- CSIR - Central Food Technological Research Institute, Resource Centre-Hyderabad, Uppal Road, Habsiguda, Hyderabad, 500007 India
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Chandrashekhar S, Madhugiri Lakshminarayan S, Pichan P. Processing, storage, and quality characteristics of wheat‐based snack. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soumya Chandrashekhar
- Flour Milling, Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore 570020 India
| | - Sudha Madhugiri Lakshminarayan
- Flour Milling, Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore 570020 India
| | - Prabhasankar Pichan
- Flour Milling, Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore 570020 India
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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Sudha ML, Dharmesh SM, Pynam H, Bhimangouder SV, Eipson SW, Somasundaram R, Nanjarajurs SM. Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. Journal of Food Science and Technology 2016; 53:1909-18. [PMID: 27413217 DOI: 10.1007/s13197-015-2151-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2015] [Accepted: 12/15/2015] [Indexed: 11/30/2022]
Abstract
Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.
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Affiliation(s)
- M L Sudha
- Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Shylaja M Dharmesh
- Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Hasitha Pynam
- Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Shivaleela V Bhimangouder
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Sushma W Eipson
- Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Rajarathnam Somasundaram
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Shashirekha M Nanjarajurs
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
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