THE EFFECTS OF THE ADDITION OF LYOPHILIZED FRUIT ON THE YEAST PROPERTIES OF DOUGH AND VOLUME PROPERTIES OF BREAD
Keywords:
rheofermentometer, gas retention, loaf volume, fruits powder, sensory evaluation, dough rheology
Abstract
This study examined the effects of additions of small, lyophilized fruits (chokeberry, black elderberry, blackcurrant, saskatoon berry) mixed with wheat flour (in amounts of 5%, 10% and 15%) on the quality of dough and bread made from this mixed flour. A reofermetometer F4 was used to evaluate the fermentation of the experimental doughs and a Volscan was used to evaluate the baking of the experimental products. The dough with 15% addition of black elder had the best ability to form fermentation gases, and the dough with 15% addition of saskatoon berry had the lowest. Doughs supplemented with chokeberry and blackcurrant produced a significantly increased total volume of CO2, but also lost a significant amount of gas during analysis. The best results of bread volume were achieved with the application of elderberry in all investigated amounts, and with the addition of saskatoon berry in amounts of 5% and 10%. The sensory analysis showed that breads with 5% and 10% fruit additions had the best overall appearance, color, and textural properties. In the evaluation of the taste properties, breads with the addition of chokeberry, elderberry and saskatoon berry in the amount of 5% were rated the best.
References
REFERENCES
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Apak R, Ozyürek M, Güçlü K, Çapanoglu E. (2016). Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET) -based assays. Journal of Agricultural and Food Chemistry, 64, 997–1027. https://doi.org/10.1021/acs.jafc.5b04739
Autio K, Salmenkallio-Marrttila M. (2003). Undenstanding microstructural changes in biopolymers using light and electron microscopy. In: Kaletunc G and Breslauer KJ editors. Characterization of cereals and flours. NY, Basel: Marcel Dekker, Inc. 2003, 387–408. ISBN 0-8247-0734-6
Bélafi-Bakó K, Cserjési P, Beszédes S, Csanádi Z, Hodúr C. (2012). Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technology, 5, 1100-1105. https://doi.org/10.1007/s11947-011-0592-9
Bobinaitė R, Viškelis P, Šarkinas A, Venskutonis PR. (2013). Phytochemical compo- sition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc ex- tracts. CyTA – Journal of Food, 11(4), 334–342. https://doi.org/10.1080/19476337.2013.766265
Bojňanská T, Frančáková H, Líšková M, Tokár M. (2012). Legumes – the alternative raw materials for bread production. Journal of Microbiology Biotechnology and Food Sciences (February Special issue), 1, 876-886. https://www.researchgate.net/publication/266886484
Bojňanská T, Musilová J, Vollmannová A. (2021). Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods, 10(5), 1087. https://doi.org/10.3390/foods10051087
Bojňanská T, Vollmannová A, Musilová J. (2020). Milk thistle flour effect on dough rheological properties. Potravinarstvo Slovak Journal of Food Sciences 14, 788–797. https://doi.org/10.5219/1365
Bresciani A, Marti A. (2019). Using pulses in baked products: lights, shadows, and potential solutions. Foods, 8, 451. https://doi.org/10.3390/foods8100451
Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9, 1261. https://doi.org/10.3390/foods9091261
Cásedas G, Les F, González-Burgos E, Gómez-Serranillos MP, Smith C, López V. (2019). Cyanidin-3-O-glucoside inhibits different enzymes involved in cen- tral nervous system pathologies and type-2 diabetes. African Journal of Botany, 120, 241–246. https://doi.org/10.1016/j.sajb.2018.07.001
Dziki D, Cacak-Pietrzak G, Gawlik-Dziki U, Sułek A, Kocira S, Biernacka B. (2019). Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread, CyTA – Joural of Food, 17(1), 536-543. https://doi.org/10.1080/19476337.2019.1609587
Ersus S, Yılmaz B, Akyüz A. (2024). The effect of amaranth and fennel addition on the physical and chemical properties of breads. Cereal Research Communication, 52, 803-812. https://doi.org/10.1007/s42976-023-00431-0
Gao J, Lyn Tay S, Hui Si Koh A, Zhou W. (2017). Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality, Journal of Cereal Science, 77, 275-283, ISSN 0733-5210, https://doi.org/10.1016/j.jcs.2017.08.015
Grigelmo-Miguel N, Carreras-Boladeras E, Martin-Belloso O. (1999). Development of high-fruit-dietary fibre muffins. European Food Research and Technology, 210, 123-128. https://doi.org/10.1007/s002170050547
Gül H, Şen H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality, CyTA – Journal of Food, 15 (4):622-628, https://doi.org/10.1080/19476337.2017.1327461
Hoye CJ, Ross CF. (2011). Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. Journal of Food Science, 76, 428-436. https://doi.org/10.1111/j.1750-3841.2011.02324.x
Huang, S. (2014). Steamed bread. Bakery products science and technology, 539-562. https://doi.org/10.1002/9781118792001.ch31
ISO 6658:2017 Sensory analysis – Methodology – General guidance. Geneva, Switzerland: International Organization for Standardization, 2017.
Jha AB, Panchal SS, Shah A. (2018). Ellagic acid: Insights into its neuroprotective and cognitive enhancement effects in sporadic Alzheimer’s disease. Pharmacology Biochemistry and Behavior, 175, 33–46. https://doi.org/10.1016/j.pbb.2018.08.007
Joshi SS, Howell A B, Souza DHD. (2019). Antiviral effects of blueberry proanthocyanidins against Aichi virus. Food Microbiology, 82, 202–208. https://doi.org/10.1016/j.fm.2019.02.001
Kolesárová An, Bojňanská T, Kopčeková J, Kolesárová Ad. (2022). The influence of non-traditional fruits and elder flowers on rheological properties of the dough. Journal of Microbiology, Biotechnology and Food Sciences, 11(6). https://doi.org/10.55251/jmbfs.4671
Korus J, Juszczak L, Ziobro R, Witczak M, Grzelak K, Sojka M. (2012). Defatted strawberry and blackcurrant seeds as functional ingredients of gluten-free bread. Journal of Texture Studies, 43, 29–39. https://doi.org/10.1111/j.1745-4603.2011.00314.x
Krishtafovich VI, Krishtafovich DV, Bronnikova VV, Savina OV. (2021). The Effect of Juniper Supplements on the Quality and Nutritional Value of Bread. In: Bogoviz, A.V. (eds) The Challenge of Sustainability in Agricultural Systems. Lecture Notes in Networks and Systems, 206, 875-883, Springer, Cham. https://doi.org/10.1007/978-3-030-72110-7_96
Laganà V, Giuffrè AM, De Bruno A, Poiana M. (2022). Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso). Foods, 11(8), 1137. https://doi.org/10.3390/foods11081137
Lachowicz S, Oszmiański J, Pluta S. (2017). The composition of bioactive compounds and antioxidant activity of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland. Food Chemistry, 235, 234-243. https://doi.org/10.1016/j.foodchem.2017.05.050
Lachowicz S, Świeca M, Pejcz E. (2021). Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chemistry, 338, 28026. https://doi.org/10.1016/j.foodchem.2020.128026
Lakshminarayan SM, Rathinam V, KrishnaRau L. (2006). Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86, 706-712. https://doi.org/10.1002/jsfa.2400
Leite-Legatti AV, Batista AG, Dragano NRV, Marques AC, Malta LG, Riccio MF, et al. (2012). Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities. Food Research International, 49(1), 596-603. https://doi.org/10.1016/j.foodres.2012.07.044
Lenquiste SA, de Almeida Lamas C, da Silva Marineli R, Moraes ÉA, Borck PC, Camargo RL, et al. (2019). Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats. Food Research International, 120, 880-887. https://doi.org/10.1016/j.foodres.2018.11.053
Loza-Mejia, M. A., Salazar, J. R. (2015). Sterols and triterpenoids as potential antiinflammatories: Molecular docking studies for binding to some enzymes involved in inflammatory pathways. Journal of Molecular Graphics and Modelling, 62, 18-25. https://doi.org/10.1016/j.jmgm.2015.08.010
Man SM, Stan L, Paucean A, Chis MS, Muresan V, Socaci S, Pop A, Muste S. (2021). Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour. Applied Sciences, 11, 4791 https://doi.org/10.3390/app11114791
Martinsen BK, Aaby K, Skrede G. (2020). Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams. Food Chemistry, 316, 126297. https://doi.org/10.1016/j.foodchem.2020.126297
Masoodi FA., Chauhan GS. (1998). Use of apple pomace as a source of dietary fiber in wheat bread. Journal of Food Processing and Preservation, 22, 255–263. https://doi.org/10.1111/j.1745-4549.1998.tb00349.x
Mazza G. (2006). Chemical composition of saskatoon berries (Amelanchier alnifolia Nutt). Journal of Food Science, 47(5), 1730–1731. https://doi.org/10.1111/j.1365-2621.1982.tb05022.x
Mikulic-Petkovsek M, Koron D, Rusjan D. (2020). The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits. Journal of Food Science, 85, 386–393. https://doi.org/10.1111/1750-3841.15030
Mlynarczyk K, Walkowiak-Tomczak D, Lysiak GP. (2018). Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry. Journal of Functional Foods, 40, 377-390. https://doi.org/10.1016/j.jff.2017.11.025
Moldovan B, David L, Achim M, Clichici S, Filip GA. (2016). A green approach to phytomediated synthesis of silver nanoparticles using Sambucus nigra L. fruits extract and their antioxidant activity. Journal of Molecular Liquids, 221, 271-278. https://doi.org/10.1016/j.molliq.2016.06.003
Ogo A, Ajekwe D, Enenche D, Obochi G. (2021). Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends. Food and Nutrition Science, 12, 332–341. https://doi.org/10.4236/fns.2021.123026
Romano A, Gallo V, Ferranti P, Masi P. (2021). Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry, Curr Opin Food Science, 40, 157–167. https://doi.org/10.1016/j.cofs.2021.04.003
Rosell CM, Collar C, Haros M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids, 21,452–462. https://doi.org/10.1016/j.foodhyd.2006.05.004.
Rosell CM, Santos E, Collar C. (2021). Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab. European Food Research and Technology, 231, 535-544. https://doi.org/10.1007/s00217-010-1310-y
Różyło R, Wójcik M, Dzik, D, Biernacka B, Cacak-Pietrzak G, Gawłowski S, Zdybel A. (2019). Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets. Int Agrophys, 33(2), 217-225. https://doi.org/10.31545/intagr/109422
Rubel IA, Pérez EE, Manrique GD, Genovese DB. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3, 21–29. https://doi.org/10.1016/j.foostr.2014.11.001
Schulz M, Katia S, Seraglio T, Della F, Nehring P, Camargo A, et al. (2019). Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages. Food Research International, 122, 627–634. https://doi.org/10.1016/j.foodres.2019.01.034
Sidor A, Drożdżyńska A, Brzozowska A, Gramza-Michałowska A. (2021). The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods, 10(1), 44. https://doi.org/10.3390/foods10010044
Spence C. (2015). On the psychological impact of food colour. Flavour, 4:21. https://doi.org/10.1186/s13411-015-0031-3
Torbica A, Belović M, Tomić J. (2019). Novel breads of non-wheat flours. Food Chemistry, 282, 134–140. https://doi.org/10.1016/j.foodchem.2018.12.113
Verheyen C, Albrecht A, Becker T, Jekle M. (2016). Destabilization of wheat dough: Interrelation between CO2 and glutathione. Innovative Food Science & Emerging Technologies, 34, 320–325. https://doi.org/10.1016/j.ifset.2016.03.006
Albuquerque BR, Pinela J, Barros L, Oliveira MBPP, Ferreira ICFR. (2020). Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry, 326, 126364. https://doi.org/10.1016/j.foodchem.2020.126364
Apak R, Ozyürek M, Güçlü K, Çapanoglu E. (2016). Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET) -based assays. Journal of Agricultural and Food Chemistry, 64, 997–1027. https://doi.org/10.1021/acs.jafc.5b04739
Autio K, Salmenkallio-Marrttila M. (2003). Undenstanding microstructural changes in biopolymers using light and electron microscopy. In: Kaletunc G and Breslauer KJ editors. Characterization of cereals and flours. NY, Basel: Marcel Dekker, Inc. 2003, 387–408. ISBN 0-8247-0734-6
Bélafi-Bakó K, Cserjési P, Beszédes S, Csanádi Z, Hodúr C. (2012). Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technology, 5, 1100-1105. https://doi.org/10.1007/s11947-011-0592-9
Bobinaitė R, Viškelis P, Šarkinas A, Venskutonis PR. (2013). Phytochemical compo- sition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc ex- tracts. CyTA – Journal of Food, 11(4), 334–342. https://doi.org/10.1080/19476337.2013.766265
Bojňanská T, Frančáková H, Líšková M, Tokár M. (2012). Legumes – the alternative raw materials for bread production. Journal of Microbiology Biotechnology and Food Sciences (February Special issue), 1, 876-886. https://www.researchgate.net/publication/266886484
Bojňanská T, Musilová J, Vollmannová A. (2021). Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods, 10(5), 1087. https://doi.org/10.3390/foods10051087
Bojňanská T, Vollmannová A, Musilová J. (2020). Milk thistle flour effect on dough rheological properties. Potravinarstvo Slovak Journal of Food Sciences 14, 788–797. https://doi.org/10.5219/1365
Bresciani A, Marti A. (2019). Using pulses in baked products: lights, shadows, and potential solutions. Foods, 8, 451. https://doi.org/10.3390/foods8100451
Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9, 1261. https://doi.org/10.3390/foods9091261
Cásedas G, Les F, González-Burgos E, Gómez-Serranillos MP, Smith C, López V. (2019). Cyanidin-3-O-glucoside inhibits different enzymes involved in cen- tral nervous system pathologies and type-2 diabetes. African Journal of Botany, 120, 241–246. https://doi.org/10.1016/j.sajb.2018.07.001
Dziki D, Cacak-Pietrzak G, Gawlik-Dziki U, Sułek A, Kocira S, Biernacka B. (2019). Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread, CyTA – Joural of Food, 17(1), 536-543. https://doi.org/10.1080/19476337.2019.1609587
Ersus S, Yılmaz B, Akyüz A. (2024). The effect of amaranth and fennel addition on the physical and chemical properties of breads. Cereal Research Communication, 52, 803-812. https://doi.org/10.1007/s42976-023-00431-0
Gao J, Lyn Tay S, Hui Si Koh A, Zhou W. (2017). Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality, Journal of Cereal Science, 77, 275-283, ISSN 0733-5210, https://doi.org/10.1016/j.jcs.2017.08.015
Grigelmo-Miguel N, Carreras-Boladeras E, Martin-Belloso O. (1999). Development of high-fruit-dietary fibre muffins. European Food Research and Technology, 210, 123-128. https://doi.org/10.1007/s002170050547
Gül H, Şen H. (2017). Effects of pomegranate seed flour on dough rheology and bread quality, CyTA – Journal of Food, 15 (4):622-628, https://doi.org/10.1080/19476337.2017.1327461
Hoye CJ, Ross CF. (2011). Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. Journal of Food Science, 76, 428-436. https://doi.org/10.1111/j.1750-3841.2011.02324.x
Huang, S. (2014). Steamed bread. Bakery products science and technology, 539-562. https://doi.org/10.1002/9781118792001.ch31
ISO 6658:2017 Sensory analysis – Methodology – General guidance. Geneva, Switzerland: International Organization for Standardization, 2017.
Jha AB, Panchal SS, Shah A. (2018). Ellagic acid: Insights into its neuroprotective and cognitive enhancement effects in sporadic Alzheimer’s disease. Pharmacology Biochemistry and Behavior, 175, 33–46. https://doi.org/10.1016/j.pbb.2018.08.007
Joshi SS, Howell A B, Souza DHD. (2019). Antiviral effects of blueberry proanthocyanidins against Aichi virus. Food Microbiology, 82, 202–208. https://doi.org/10.1016/j.fm.2019.02.001
Kolesárová An, Bojňanská T, Kopčeková J, Kolesárová Ad. (2022). The influence of non-traditional fruits and elder flowers on rheological properties of the dough. Journal of Microbiology, Biotechnology and Food Sciences, 11(6). https://doi.org/10.55251/jmbfs.4671
Korus J, Juszczak L, Ziobro R, Witczak M, Grzelak K, Sojka M. (2012). Defatted strawberry and blackcurrant seeds as functional ingredients of gluten-free bread. Journal of Texture Studies, 43, 29–39. https://doi.org/10.1111/j.1745-4603.2011.00314.x
Krishtafovich VI, Krishtafovich DV, Bronnikova VV, Savina OV. (2021). The Effect of Juniper Supplements on the Quality and Nutritional Value of Bread. In: Bogoviz, A.V. (eds) The Challenge of Sustainability in Agricultural Systems. Lecture Notes in Networks and Systems, 206, 875-883, Springer, Cham. https://doi.org/10.1007/978-3-030-72110-7_96
Laganà V, Giuffrè AM, De Bruno A, Poiana M. (2022). Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso). Foods, 11(8), 1137. https://doi.org/10.3390/foods11081137
Lachowicz S, Oszmiański J, Pluta S. (2017). The composition of bioactive compounds and antioxidant activity of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland. Food Chemistry, 235, 234-243. https://doi.org/10.1016/j.foodchem.2017.05.050
Lachowicz S, Świeca M, Pejcz E. (2021). Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chemistry, 338, 28026. https://doi.org/10.1016/j.foodchem.2020.128026
Lakshminarayan SM, Rathinam V, KrishnaRau L. (2006). Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86, 706-712. https://doi.org/10.1002/jsfa.2400
Leite-Legatti AV, Batista AG, Dragano NRV, Marques AC, Malta LG, Riccio MF, et al. (2012). Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities. Food Research International, 49(1), 596-603. https://doi.org/10.1016/j.foodres.2012.07.044
Lenquiste SA, de Almeida Lamas C, da Silva Marineli R, Moraes ÉA, Borck PC, Camargo RL, et al. (2019). Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats. Food Research International, 120, 880-887. https://doi.org/10.1016/j.foodres.2018.11.053
Loza-Mejia, M. A., Salazar, J. R. (2015). Sterols and triterpenoids as potential antiinflammatories: Molecular docking studies for binding to some enzymes involved in inflammatory pathways. Journal of Molecular Graphics and Modelling, 62, 18-25. https://doi.org/10.1016/j.jmgm.2015.08.010
Man SM, Stan L, Paucean A, Chis MS, Muresan V, Socaci S, Pop A, Muste S. (2021). Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour. Applied Sciences, 11, 4791 https://doi.org/10.3390/app11114791
Martinsen BK, Aaby K, Skrede G. (2020). Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams. Food Chemistry, 316, 126297. https://doi.org/10.1016/j.foodchem.2020.126297
Masoodi FA., Chauhan GS. (1998). Use of apple pomace as a source of dietary fiber in wheat bread. Journal of Food Processing and Preservation, 22, 255–263. https://doi.org/10.1111/j.1745-4549.1998.tb00349.x
Mazza G. (2006). Chemical composition of saskatoon berries (Amelanchier alnifolia Nutt). Journal of Food Science, 47(5), 1730–1731. https://doi.org/10.1111/j.1365-2621.1982.tb05022.x
Mikulic-Petkovsek M, Koron D, Rusjan D. (2020). The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits. Journal of Food Science, 85, 386–393. https://doi.org/10.1111/1750-3841.15030
Mlynarczyk K, Walkowiak-Tomczak D, Lysiak GP. (2018). Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry. Journal of Functional Foods, 40, 377-390. https://doi.org/10.1016/j.jff.2017.11.025
Moldovan B, David L, Achim M, Clichici S, Filip GA. (2016). A green approach to phytomediated synthesis of silver nanoparticles using Sambucus nigra L. fruits extract and their antioxidant activity. Journal of Molecular Liquids, 221, 271-278. https://doi.org/10.1016/j.molliq.2016.06.003
Ogo A, Ajekwe D, Enenche D, Obochi G. (2021). Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends. Food and Nutrition Science, 12, 332–341. https://doi.org/10.4236/fns.2021.123026
Romano A, Gallo V, Ferranti P, Masi P. (2021). Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry, Curr Opin Food Science, 40, 157–167. https://doi.org/10.1016/j.cofs.2021.04.003
Rosell CM, Collar C, Haros M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids, 21,452–462. https://doi.org/10.1016/j.foodhyd.2006.05.004.
Rosell CM, Santos E, Collar C. (2021). Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab. European Food Research and Technology, 231, 535-544. https://doi.org/10.1007/s00217-010-1310-y
Różyło R, Wójcik M, Dzik, D, Biernacka B, Cacak-Pietrzak G, Gawłowski S, Zdybel A. (2019). Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets. Int Agrophys, 33(2), 217-225. https://doi.org/10.31545/intagr/109422
Rubel IA, Pérez EE, Manrique GD, Genovese DB. (2015). Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality. Food Structure, 3, 21–29. https://doi.org/10.1016/j.foostr.2014.11.001
Schulz M, Katia S, Seraglio T, Della F, Nehring P, Camargo A, et al. (2019). Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages. Food Research International, 122, 627–634. https://doi.org/10.1016/j.foodres.2019.01.034
Sidor A, Drożdżyńska A, Brzozowska A, Gramza-Michałowska A. (2021). The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods, 10(1), 44. https://doi.org/10.3390/foods10010044
Spence C. (2015). On the psychological impact of food colour. Flavour, 4:21. https://doi.org/10.1186/s13411-015-0031-3
Torbica A, Belović M, Tomić J. (2019). Novel breads of non-wheat flours. Food Chemistry, 282, 134–140. https://doi.org/10.1016/j.foodchem.2018.12.113
Verheyen C, Albrecht A, Becker T, Jekle M. (2016). Destabilization of wheat dough: Interrelation between CO2 and glutathione. Innovative Food Science & Emerging Technologies, 34, 320–325. https://doi.org/10.1016/j.ifset.2016.03.006
Published
2024/10/16
Issue
Section
Original research paper