Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies.

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.

Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks.

Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks. The most suitable addition level was 20% because it resulted in the highest increases in the abovementioned compounds and dietary fiber, which provided high antioxidant potential of corn-apple snacks. Therefore, the production of such snacks could be recommended on industrial scale as they have the best organoleptic properties.

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads.

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G' and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.

Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them pseudo-cereals, seeds, fruits and vegetables are often applied to this purpose. Potato pulp produced by processing red fleshed (Magenta Love) and purple fleshed (Violetta) varieties could become a new innovative substrate for gluten-free bread enrichment, because of high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber. Study material consisted of gluten-free bread enriched in the pulp. Dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread were determined. Sensory evaluation included crumb elasticity, porosity and other characteristics, taste and smell. Among all analyzed gluten-free breads, the sample containing 7.5% share of freeze-dried red potato pulp Magenta Love was characterized by high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics. Therefore such an addition (7.5% Magenta Love) could be recommended for industrial production of gluten-free bread.

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.

The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.

The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS - oat starch and ROS - residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of ß-glucans. Gelatinization temperature of oat starches (63.82°C and 64.01°C for OS and ROS, respectively) was higher than for WS (62.26°C), whereas gelatinization enthalpy for oat starches (8.87J/g and 9.09J/g for OS and ROS, respectively) was lower than for WS (9.99J/g). Moreover, retrogradation percentage (%R) was similar for both oat starches (29.76% and 27.72% for OS and ROS, respectively), and was substantially lower than for WS (42.04%). The introduction of glucose syrup into system reduced the extent of the retrogradation. Rate of the process was suppressed for WS and ROS, whereas for OS it was increased. ß-Glucan production process had no significant effect on the gelatinization and retrogradation of oat starch.

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.

The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential. Summarizing, among the analyzed gluten-free breads with an addition of freeze-dried red and purple potatoes, the best results could be obtained by using variety Magenta Love (red potato), which provided the highest levels of phenolic compounds and carotenoids and also antioxidant and antiradical activity.

Non-gluten proteins as structure forming agents in gluten free bread.

The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.

The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of rye protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention.

Rye flour enriched with arabinoxylans in rye bread making.

The aim of the study was to investigate physical and chemical properties of preparations of water soluble arabinoxylans (arabinoxylan-enriched flour) obtained by industrial method and their derivatives (obtained by hydrolysis and cross-linking of aranbinoxylans), as well as their impact on baking properties of rye flours. Additionally, these results were compared with highly purified arabinoxylans prepared by laboratory method and well characterized in the literature. Flour enriched with arabinoxylans was obtained by industrial method involving air separation of flour particles. It was characterized by 8.6% arabinoxylan content, lack of insoluble material and substantial residue (67%) of starch and dextrins. The addition of all industrial method preparations in amount of 10% (i.e. approx. 1% water soluble arabinoxylans), to rye flours resulted in an increase in water absorption, bread volume and decrease in hardness of the bread crumb and the effect was especially strong in the case of flour type 720. Due to the easiness of isolation procedure, industrial method preparation could be advised as an improver for rye bread making.

Effect of inulin on rheological and thermal properties of gluten-free dough.

The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance. Inulin preparation with the highest average degree of polymerization had the strongest impact on viscoelastic properties of the obtained dough. The presence of inulin also caused a significant decrease of viscosity upon pasting, and an increase of gelatinization temperatures TOg, TP1g, TP2g, and TEg. Addition of inulin had no effect on gelatinization enthalpy (ΔHg), while it strongly reduced the enthalpies of retrograded amylopectin after storage. Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system.

Characterisation of five potato cultivars according to their nutritional and pro-health components.

INTRODUCTION: Potatoes are very popular vegetables in Poland, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables, so it is important that they find their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals, and absence of toxins, as well as by a significant content of bioactive components from the group of polyphenols, which guarantee proper antioxidant activity of this vegetable. The study was performed in order to analyse 5 Polish potato cultivars, according to nutritional components, i.e.: proteins, fat, starch, carbohydrates, ash and biologically active compounds: such as polyphenols, flavonoids, as well as dietary fibre. At the same time antioxidant activity of the cultivars was determined by means of two independent methods. MATERIAL AND METHODS: The material for the study consisted of five varieties of potatoes: Saturna, Hermes, Raja, Rosalind, Courage, which were analysed for the content of nutrients i.e. protein, fat, starch, carbohydrate, ash and biologically active compounds: polyphenols, flavonoids, and fiber. Antioxidant activity of the examined potato varieties was determined by two independent methods. RESULTS: It was shown, taking into account the nutrients, that the potato variety Raja was characterised by the lowest content of carbohydrate and ash, and high amounts of protein and fat. The highest content of insoluble dietary fibre was determined for Raja, and its soluble fraction for Saturna. The amounts of insoluble fibre were three times as much as the content of soluble fibre in the analysed potato cultivars. The highest total polyphenol content was measured for Saturna, and the lowest for Rosalind. Other cultivars revealed similar amounts of these components (3 mg catechin/g d.m.). The contents of flavonols and flavonoids was not proportional to total polyphenol content in the analysed potato cultivars. Antioxidant activity determined by two independant methods was proportional to total polyphenol content in the analysed plant material. CONCLUSIONS: It was shown that the content of pro-health ingredients such as: dietary fiber, total polyphenols and antioxidant activity was preferable for two of the five examined varieties of potatoes: Saturna and Raja.

Quality of gluten-free supplemented cakes and biscuits.

Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and different chemical components. All supplemented gluten-free products received high consumer scores, exceeding in some cases those of control samples. Supplementation of gluten-free confectionery products with linseed meal, amaranth and/or buckwheat flours enhanced their final nutritional quality. A significant rise was observed in the protein content and dietary fiber, and in the case of linseed meal also alpha-linolenic acid. All of the supplemented gluten-free confectionery products contained more macro-elements and micro-elements (i.e. potassium, phosphorus, magnesium, calcium, iron, manganese, zinc and copper), as compared with the controls. Taking into account the amino-acid composition, amaranth proved a more beneficial supplement of gluten-free products than linseed.