Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations

Reducing sugars and fats in cakes often compromises sensory properties, limiting consumer acceptance. This study proposes that the textural changes from 30% fat replacement (using dietary fibres) can be balanced by adjusting the water-sugar mixture properties through a concurrent 30% sugar replacement. Specifically, key physico-chemical parameters were investigated to design cake reformulation: (i) the volumetric density of hydrogen bonds, Φw,eff, affecting protein denaturation and starch gelatinization; (ii) the molar volume density of effective hydroxyl groups in the sugar molecules, NOH,s/vs, influencing starch pasting properties; (iii) the Flory-Huggins water interaction parameter, χeff, describing the hygroscopic properties of sugar mixtures; and (iv) the volume fraction of flour, Φflour. These parameters were independently varied and tested against phase transitions, dough rheology (temperature sweeps) and cake properties. Results indicated that all physico-chemical parameters (Φw,eff, NOH,s/vs, χeff, and Φflour) effectively described key physical properties associated with phase transitions and batter rheology during heating, as well as final cake properties. Biopolymer phase transitions and the viscoelastic behavior of batters were primarily governed by Φw,eff, while cake properties depended on all physico-chemical parameters combined. Sensory tests with naïve consumers confirmed that properly modulating these parameters yielded cakes with sensory attributes comparable to the reference. Notably, cakes with enhanced sweetness, softness, and moistness were achieved despite the 30% sugar and fat reduction, positively influencing liking. Overall, this study highlights a formulation strategy that decouples texture from nutritional composition, enabling improved sensory properties while lowering calorie density.

Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter

Soluble fibres are gaining increasing interest for functional food applications like bread, but their interaction with gluten and effects on dough rheology are not fully elucidated. This study hypothesized that soluble fibres influence gluten structure and dough rheology by acting as plasticizers and humectants. Plasticizing properties depend on the effective number of hydrogen bonding sites available in the fibre molecule (N OH,s ). Humectant properties are related to the water interaction parameter derived from analysis of the sorption behaviour. Oligo-fructoses, inulins, polydextrose and a glucose syrup were added individually and in mixtures to wheat dough to test the hypothesis. PCA and multi-linear regressions showed that the G' from temperature sweeps increased with an increase in the effective volume fraction of hydrogen bonding sites (Φ w , e f f ) in the solvent and in the water interaction parameter (χ eff ). The enhanced G' corresponded to a reduction in tan(δ), indicating an increased elastic behaviour. The parametersΦ w , e f f and χ eff also explained the changes in phase transitions during heating, i.e. Tonset and Tpeak of starch gelatinization (R2 > 0.9). Image analysis of the gluten network revealed that fibre structure and physico-chemical properties influenced the gluten network by altering branching rate, lacunarity, and protein strand width. Comparing inulins and polydextrose of similar molecular weights (Mw) indicated that interactions with gluten were influenced more by N OH,s than Mw. High Mw inulins, with a linear structure, promoted junctions in the gluten network through hydrogen bonds, and possibly phase separation in gluten-rich and inulin-rich phases. In contrast, the more hydrophilic, branched polydextrose reduced junction formation in the gluten network due to fewer N OH,s . This study provides new insights into the physico-chemical properties of soluble fibres and their role in wheat dough functionality.

Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products

Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with "ultra-processed foods," but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs. HM versions of four common foods: plumcake, fish sticks, tomato sauce, and cereal bars. The HM foods were prepared using similar recipes to their industrial counterparts, avoiding technologies and ingredients not available at home. The analysis revealed identical nutritional compositions between the IND and HM versions. Acrylamide (AA) and Maillard reaction (MR) products, considered potentially harmful, showed comparable levels across the food pairs, though HM versions showed slightly higher levels in some cases. AA was undetectable in IND plumcake and HM cereal bars, while HM fish sticks had higher AA content than the industrial version. These findings indicate that homemade foods do not necessarily offer superior nutritional quality or lower levels of harmful compounds compared to industrial products. The classification of food products quality based on processing or industrial ingredients alone is not a reliable indicator of their healthiness.

Effects of Genotype, Nitrogen, and Sulfur Complex Fertilization on the Nutritional and Technological Characteristics of Buckwheat Flour

The present study investigated the effect of nitrogen fertilization (NF) at the levels of 0, 45, and 90 kg·ha-1 combined with selected sulfur complex fertilization (SCF) levels of 0 and 45 kg·ha-1 on the nutritional and technological characteristics of buckwheat flour from five varieties. The results showed that the genotype was a critical factor affecting the chemical composition and physicochemical properties of buckwheat flour. NF significantly increased protein, total starch, and amylose content as well as mineral composition but decreased particle size, color value, and water hydration properties. However, SCF enhanced the ash content and decreased the protein content but had no significant effect on the pasting temperature. In addition, the combination of NF and SCF significantly reduced granule size, water solubility, viscosity, and rheological properties with increasing fertilization levels. This study can guide the cultivation of buckwheat with the desired physicochemical properties and provide information for buckwheat-based products in the food industry.

Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D₅₀: 62.7 μm; coarse, D₅₀: 307 μm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G') was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027-3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.

Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.

Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea

Sorghum and cowpea are very compatible for intercropping in hot and dry environments, and they also have complementary nutritional compositions. Thus, the crops have the potential to improve food security in regions threatened by climate change. The aim of this study was to investigate different enzymes (carbohydrate-degrading, proteases and phytases) and lactic acid bacteria (LAB) fermentation to improve the techno-functional properties of sorghum and cowpea flours. Results show that sorghum carbohydrates were very resistant to hydrolysis induced by bioprocessing treatments. Most of the protease treatments resulted in low or moderate protein solubilization (from ca. 6.5% to 10%) in sorghum, while the pH adjustment to 8 followed by alkaline protease increased solubility to 40%. With cowpea, protease treatment combined with carbohydrate-degrading enzymes increased the solubility of proteins from 37% up to 61%. With regard to the techno-functional properties, LAB and amylase treatment decreased the sorghum peak paste viscosities (from 504 to 370 and 325 cPa, respectively), while LAB and chemical acidification increased cowpea viscosity (from 282 to 366 and 468 cPa, respectively). When the bioprocessed sorghum and cowpea were tested in breadmaking, only moderate effects were observed, suggesting that the modifications by enzymes and fermentation were not strong enough to improve breadmaking.

Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops

Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory–Huggins theory for polymer melting. Next, dry-heating conditions were investigated based on the predicted biopolymer melting transitions in CPF to be well below starch and protein melting. The pasting properties (i.e., peak viscosity, final viscosity, breakdown and setback) of CPF could be selectively modulated depending on temperature-time combinations without altering the thermal behavior (i.e., melting enthalpies) of CPF. Water-binding capacity and soluble solids decreased with the increased severity of the temperature-time combinations. Dry-heated CPF added to CRC-based bread significantly improved crumb texture. In particular, dry heating at 100 °C for 2 h provided bread with the highest crumb softness, cohesiveness and resilience. The positive effects on the crumb texture could be largely related to enhanced starch integrity, as indicated by a reduction in breakdown viscosity after treatment. Overall, dry heating of CPF under defined conditions is a promising technology for promoting the use of CPF as a techno-functional and protein-rich ingredient in bread-type products.

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat

This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.

Development of high-fiber wheat bread using microfluidized corn bran

Microfluidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the control white bread formula. At the standard water content, the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, the resulting bread had worse microstructure and textural properties, and much smaller loaf volume than the control bread. Instead of using existing physical, chemical and enzymatic methods to reduce the deteriorating effects of bran, we resolved the issue effectively by optimizing the water content in bread formulas. For the three levels of bran addition, when the water content was increased from its standard values of 38.3, 38.6, 38.8% to 40.8, 41.9, and 44.0%, respectively, the obtained loaves exhibited similar microstructure, specific loaf volume, and textural properties to the control bread.