The sensory acceptance of fibre-enriched cereal foods:a meta-analysis

Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random-effects meta-analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate–large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake

Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization.For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects.Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat).Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry.The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients.The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds.Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances.Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry

Aeration and rheology of high fibre bread doughs

Although there is continuous advice to increase consumption of dietary fibre, the intake of dietary fibre by individuals remains inadequate. Bread is potentially a major source of dietary fibre in the population; however, a factor mitigating against adequate consumption of high fibre bread is the damage caused by the fibre to the aerated structures of bread, which is key to its palatability and appeal. Wheat bran is a rich source of dietary fibre but its presence in wholemeal bread damages the aerated structures and lessens its appeal. Addition of wheat bran and other sources of dietary fibre to bread tends to give decreased dough strength and loaf volume, impaired crumb structure and reduced crumb softness. Potential mechanisms reported in the literature by which bran exerts its deleterious effects include dilution of the gluten protein, mechanical disruption of gluten films, and starch gelatinisation at a lower temperature during baking (as a consequence of the increased water availability) giving less oven spring and lower loaf volumes. The particle size of the wheat bran mediates its detrimental effect, with smaller particles generally giving finer crumb textures, although not necessarily producing larger loaf volumes or the most appealing or healthy bread. However, the full complexity of the effects of bran within the range of dough formulations and breadmaking processes is not yet understood, making it hard to find ways to produce acceptable high-fibre breads. Meanwhile, another potential new class of fibre-based bakery ingredient are Arabinoxylans (AX) which can be extracted from biorefinery by-products such as wheat bran, oat bran and sugarcane bagasse. AX can have either beneficial or detrimental effects on the dough depending on the type or level of AX used. This thesis therefore presents work to understand effects of bran and AX on dough aeration and rheology in order to better understand their effects in bread. The effects of ethanol and retardation time (over 18 hours at 4°C) were investigated with the use of the Dynamic Dough Density (DDD) system, to investigate the hypothesis that retardation affected dough expansion through the production of ethanol by the yeast during the retardation period, and to demonstrate the sensitivity and usefulness of the DDD system prior to its use to investigate fibre effects in doughs. The addition of ethanol even at small levels decreased the maximum expansion of dough, while retardation showed the reverse, giving an increase in maximum dough expansion over time. It was therefore concluded that the effects of retardation did not arise as a result of ethanol. The DDD system proved a sensitive discriminator of these effects. The Solvent Retention Capacity (SRC) test was used to determine the effect of fibre addition on water absorption. The SRC test uses four solvents to distinguish effects related to protein, starch damage and pentosans. The test was sensitive to addition of bran and AX, but its interpretation was ambiguous as it is conventionally used for characterising white flours. Rheological studies were carried out using creep-recovery measurements and the expansion capabilities of dough formulations were investigated using the DDD system. Bread doughs were found to be less compliant with an increase in the level of fibre added; AX also inhibited the expansion capacity of bread doughs. Bread aeration and dough rheology were investigated simultaneously by varying processing and ingredient factors during mixing. Dough aeration was quantified using dough density measurements, while dough rheology was characterised under dynamic oscillatory deformations using a Kinexus rheometer. Doughs were prepared using a bench top Minorpin mixer and a high-speed laboratory scale Tweedy 1 mixer. The high-speed Tweedy 1 mixer developed the gluten network better, leading to greater DDD expansion than the doughs produced from the Minorpin mixer. Dough formulations containing wheat bran gave less expansion in the DDD system. Dough formulations containing AX from wheat bran and from sugarcane bagasse also decreased DDD expansion, more so for AX from bagasse that wheat bran. Bread loaf volume decreased in all formulations with added fibre. The current work has expanded understanding of the effects of fibre on aspects of dough and bread quality: aeration and rheology of doughs, water absorption, expansion of doughs, and baked loaf volume

Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

[EN] The capacity of chia seed flour to improve the behaviour of wholemeal formulas of wheat bread during the bread-making process was tested. Seven formulas were produced: one employing only wheat flour (control), two formulas substituting 13% and 23% (d.b.) of wheat flour with bran (wholemeal), and these last two bran formulas were combined in turn with chia, in which substituting 5% and 10% (d.b.) of their wheat flour fraction. The fermentation phase improved. Chia led to an increase in the gas retention of dough with 13% of bran, and height was reached with no differences compared to the refined wheat dough. Water retention did not show differences between formulas after the baking phase. The 13% bran/5% chia formula generated breads with 12% fibre content (w.b), but no differences were found in specific volume and similar hardness to the refined wheat ones. Finally, this bran/chia combination, which showed no differences during the bread-making process with the refined wheat formula, was tested for sensory attributes. No significant effect was detected on the sensory attributes compared to the same wholemeal formula without chia flour. Chia modified the properties of wholemeal doughs, which improved the bread making process and produced bread with no deterioration in sensory attributes.Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2017). Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT - Food Science and Technology. 84:419-425. doi:10.1016/j.lwt.2017.06.007S4194258

Fiber from fruit pomace: A review of applications in cereals-based products

[EN] Fruit pomace is a by-product of the fruit processing industry composed of cell wall compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high in fiber and bioactive compounds is obtained. In bakery products, dried fruit pomace can be added to replace flour, sugar, or fat and thus reduce energy load while enhancing fiber and antioxidant contents. The high fiber content of fruit pomace, however, results in techno-functional interactions that affect physicochemical and sensory properties. In this article, different sources of fruit pomace are discussed along with their application in bread, brittle and soft bakery products, and extrudates.The funding, assured through the national partner organizations, is gratefully acknowledged: INIA in Spain, DEFRA in UK, and Federal Ministry of Education and Research via PTJ in Germany (grant 031B0004).Quiles Chuliá, MD.; Campbell, G.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2016). 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Development of Organic Breads and Confectionery

End of project reportIn recent years, concern for the environment and consumer dissatisfaction with conventional food has led to growing interest in organic farming and food. The demand has also been fuelled by highly-publicised food scares. Food safety and genetic modification issues have led some consumers to opt for organic food as a safer alternative. Recently, there has been a significant increase in the number of launches of organic bakery products in Ireland. As a result, there is an increased need to identify suitable organic bakery ingredients for use in bread and confectionery formulations. However, only a limited number of scientific studies on the physical, chemical and functional properties of organic flours and ingredients exist. The effects of commonly-used ingredients in baking, i.e. organic improvers and fats, on the baking characteristics of organic products have not yet been reported and little is known about the influence of approved additives that may be beneficial to organic baking. Arising from these gaps in the knowledge base on the use of organic flours and ingredients, the objective of this study was to evaluate the chemical, rheological and baking characteristics of white, wholemeal and confectionery organic flours and to assess the baking potential of organic bakery ingredients, in particular improvers, fats and additives. Ingredients and baked goods were compared to non-organic controls.National Development Plan (NDP

AGTEC-Org Technological Handbook of Methods

A common handbook was conceived in the CORE Organic AGTEC-Org project in order to give some elements on technological treatments and analyses which will be led in the project