1
|
Różyło R, Schönlechner R, Pichler EC, Dziki D, Matwijczuk A, Biernacka B, Świeca M. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics. Food Chem 2023; 428:136782. [PMID: 37418878 DOI: 10.1016/j.foodchem.2023.136782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 06/26/2023] [Accepted: 06/30/2023] [Indexed: 07/09/2023]
Abstract
Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.
Collapse
Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Eleonora Charlotte Pichler
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Michał Świeca
- University of Life Sciences in Lublin, Department of Biochemistry and Food Chemistry, Skromna Street 8, Lublin 20-704, Poland.
| |
Collapse
|
2
|
Pilot study on the use of cold atmospheric plasma for preservation of bread. Sci Rep 2022; 12:22003. [PMID: 36539471 PMCID: PMC9768121 DOI: 10.1038/s41598-022-26701-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP on the amount of microorganisms during bread storage. Basic physicochemical properties and bread texture were determined during storage for 0, 3, and 6 days. The study material included gluten-free and mixed wheat-rye bread treated with CAP for 2 and 10 min. The results showed that no mesophilic bacteria or fungi were found after ten minutes of the bread exposure to CAP. In addition, only 2-min non-thermal sterilization resulted in complete inhibition of yeast and mould growth in the gluten-free and wheat-rye bread. A decrease in the microbial growth in the bread was noted; however, a simultaneous decrease in the moisture content of the bread was observed. After the application of plasma for 2 or 10 min, both the gluten-free and mixed wheat-rye bread was characterized by reduced humidity, which also resulted in a significant increase in the hardness and a slight increase in the springiness of the bread. The use of CAP in storage of bread is promising; nevertheless, it is necessary to further study the effect of this treatment in bread with improvers, especially with hydrocolloids and fibers.
Collapse
|
3
|
Wójcik M, Dziki D, Gawlik-Dziki U, Różyło R. Development of no-salt herbal bread using a method based on scalded flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
4
|
Ziemichód A, Wójcik M, Różyło R. Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1658645] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Alicja Ziemichód
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| |
Collapse
|
5
|
Cacak-Pietrzak G, Różyło R, Dziki D, Gawlik-Dziki U, Sułek A, Biernacka B. Cistus incanus L. as an Innovative Functional Additive to Wheat Bread. Foods 2019; 8:foods8080349. [PMID: 31426333 PMCID: PMC6723803 DOI: 10.3390/foods8080349] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/12/2019] [Accepted: 08/13/2019] [Indexed: 12/05/2022] Open
Abstract
Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.
Collapse
Affiliation(s)
- Grażyna Cacak-Pietrzak
- Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., 02-786 Warsaw, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
| | - Alicja Sułek
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation, 8 Czartoryskich St., 24-100 Puławy, Poland
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
| |
Collapse
|
6
|
Zdybel B, Różyło R, Sagan A. Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Beata Zdybel
- Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
| | - Renata Różyło
- Department of Food Engineering and Machines University of Life Sciences in Lublin Lublin Poland
| | - Agnieszka Sagan
- Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
| |
Collapse
|
7
|
Kou X, Luo D, Zhang K, Xu W, Li X, Xu B, Li P, Han S, Liu J. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. Food Chem 2019; 301:125272. [PMID: 31377629 DOI: 10.1016/j.foodchem.2019.125272] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/02/2019] [Accepted: 07/26/2019] [Indexed: 12/22/2022]
Abstract
The purpose of this paper is to investigate the effects of inulin with different degree of polymerization on the properties of steamed bread made from soft flour. The type and substitution level of inulin had significant impacts on the quality of steamed bread. When 5.0% of flour was replaced by FS or FI, fresh steamed bread gained the highest score, possessing a lighter color, higher specific volume and softer texture. After inulin was added, tightly bound water migrated to loosely bound water and free water, which contributed to softness and delicious taste of fresh steamed bread. Inulin increased the staling rate of steamed bread during a short storage period (≤1d), but during a long storage period (>1d), it decreased the staling rate. Inulin interacts with starch by hydrogen bonds and alters water distribution between protein and starch, which finally affects storage characteristics of steamed bread.
Collapse
Affiliation(s)
- Xuerui Kou
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
| | - Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, 464000 Xinyang, Henan Province, China
| | - Xuan Li
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Sihai Han
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| |
Collapse
|
8
|
Różyło R, Hameed Hassoon W, Gawlik-Dziki U, Siastała M, Dziki D. Study on the physical and antioxidant properties of gluten-free bread with brown algae. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1236839] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Lublin, Poland
| | | | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland
| | - Monika Siastała
- Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Lublin, Poland
| | - Dariusz Dziki
- Thermal Engineering Department, University of Life Sciences, Lublin, Poland
| |
Collapse
|
9
|
Różyło R, Rudy S, Krzykowski A, Dziki D, Siastała M, Polak R. Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation. J Texture Stud 2016. [DOI: 10.1111/jtxs.12180] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; Lublin Poland
| | - Stanisław Rudy
- Thermal Engineering Department; University of Life Sciences; Lublin Poland
| | - Andrzej Krzykowski
- Thermal Engineering Department; University of Life Sciences; Lublin Poland
| | - Dariusz Dziki
- Thermal Engineering Department; University of Life Sciences; Lublin Poland
| | - Monika Siastała
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; Lublin Poland
| | - Renata Polak
- Thermal Engineering Department; University of Life Sciences; Lublin Poland
| |
Collapse
|
10
|
Różyło R, Rudy S, Krzykowski A, Dziki D. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12152] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; Lublin 20-280 Poland
| | - Stanisław Rudy
- Thermal Engineering Department; University of Life Sciences; Lublin 20-280 Poland
| | - Andrzej Krzykowski
- Thermal Engineering Department; University of Life Sciences; Lublin 20-280 Poland
| | - Dariusz Dziki
- Thermal Engineering Department; University of Life Sciences; Lublin 20-280 Poland
| |
Collapse
|
11
|
Różyło R, Rudy S, Krzykowski A, Dziki D, Gawlik-Dziki U, Różyło K, Skonecki S. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12622] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Stanisław Rudy
- Thermal Engineering Department; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Andrzej Krzykowski
- Thermal Engineering Department; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Dariusz Dziki
- Thermal Engineering Department; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry; University of Life Sciences; 8 Skromna St. 20-704 Lublin Poland
| | - Krzysztof Różyło
- Department of Agricultural Ecology; The Faculty of Agrobioengineering; University of Life Sciences; 13 Akademicka St. 20-950 Lublin Poland
| | - Stanisław Skonecki
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| |
Collapse
|