Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour

The present study aimed to improve the nutritional quality of gluten-free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non-fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non-fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T 0 and T ∞) were observed with FAC-added samples, and Avrami exponent n was higher than 1 for only FAC-added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected.

Comparison of wet and dried chickpea yeast in breadmaking

BACKGROUND

Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg^-1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties.

RESULTS

Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour-CY mixtures. However, falling numbers and sedimentation volumes of CY-containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY-containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads.

CONCLUSION

Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.

Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for microbiota diversity, performed by MiSeq Illumina, identified Clostridium perfringens as major group in all samples, while Weissella spp. Dominated LAB community. A culture-dependent methodology was applied and 141 isolates were confirmed to be members of the LAB group based on 16s rRNA gene sequence analysis. In particular, 11 different LAB species were identified confirming the high frequency of isolation of weissellas, since Weissella confusa and Weissella cibaria constituted 47.8 and 12.4%, respectively, of total LAB isolated. The other species were Enterococcus faecium, Enterococcus lactis, Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Dextranium, Pediococcus acidilactici, Pediococcus pentosaceus and Streptococcus lutetiensis. Due to high frequency of isolation, W. confusa strains were investigated at technological level and W. confusa RL1139 was used as mono-culture starter in the experimental chickpea sourdough production. Chemical and microbiological properties, as well as volatile organic compounds (VOCs) of the chickpea liquid starters and doughs were subjected to a multivariate analysis. Control and W. confusa inoculated chickpea liquid starter and dough samples were close to each other in terms of some characteristics related to chemical, microbiological and VOCs profile, but the inoculated sourdough showed a higher generation of certain VOCs, like butanoic acid (81.52%) and ethyl acetate (8.15%) than control sourdough. This is important in order to maintain typical characteristics of the traditional chickpea dough, but at the same time improving the aroma profile. This work demonstrated that W. confusa RL1139 can be applied at large scale production level without compromising the typical characteristics of the final product.

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

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 important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.

Preparation, identification and molecular docking study of novel osteoblast proliferation-promoting peptides from yak (Bos grunniens) bones

The aim of this study was to isolate and identify osteogenic bioactive peptides from yak bones collagen, while simultaneously investigating their underlying mechanisms for promoting osteoblast proliferation. Response surface methodology (RSM) was employed to investigate the effect of hydrolysis variables on the production of peptides with osteoblast proliferation-promoting activity (OPPA). The concentration of soluble peptides reached 0.5169 mg mL-1, which was well matched with the value (0.5189 mg mL-1) predicted by the model, with the following optimized conditions: hydrolysis time, 3.6 h; pH, 6.12; hydrolysis temperature, 54 °C; E/S (enzyme to substrate) of 5637 U g-1. Hydrolysates were then separated using an ultrafiltration membrane system, and the peptides (<3 kDa) possessed excellent OPPA with a dose-response relationship. A total of 59 novel peptides were identified by HPLC-MS/MS with Mascot analysis. GPSGPAGKDGRIGQPG (GP-16) and GDRGETGPAGPAGPIGPV (GD-18) were selected for docking to investigate the underlying mechanisms of interaction. The molecular docking study revealed that osteoblast proliferation stimulation activity of GP-16 and GD-18 was mainly attributed to the formation of very strong hydrogen bonds with the epidermal growth factor receptor (EGFR). These results indicate that such peptides are promising in the discovery of potential candidates for the future industrial production of functional peptides, which could be used in the mediated treatment of osteoporosis.