Bread Enrichment with Oilseeds. A Review

Lamo, Beatriz de

doi:10.3390/foods7110191

Cited by 48 publications

(38 citation statements)

References 107 publications

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“…Products such as gums, fibers, and chia mucilage have been studied for these purposes in different food matrices (Borneo, Aguirre, & León, 2010; Giarnetti, Paradiso, Caponio, Summo, & Pasqualone, 2015; Santos Fernandes & Salas‐Mellado, 2017). Also, the industry has introduced healthier fats into food products, using oilseeds or their oils like flaxseed oil, chiaseed oil, and other types like microalgae oil and fish oil that represent important ingredients in functional foods, increasing the nutritional value, adding health benefits, and obtaining sensory acceptable products (Bimbo, 2013; de Lamo & Gómez, 2018; Mohanan, Nickerson, & Ghosh, 2018).…”

Section: Introductionmentioning

confidence: 99%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

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The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characteristics of the reformulated products were assessed, as well as the stability under storage at room temperature. One control and six modified formulations with three levels of butter replacement (50%, 75%, and 100%) were analyzed. Modified muffins improved their nutritional profile, reducing up to 78% of fat and increasing fiber (up to 62.5%) and omega-3 fatty acids content (from 0.12 g/100 g of product to 0.62 g and 1.55 g in hemp and flaxseed oil samples, respectively). Sensory analysis revealed that flaxseed oil samples were indistinguishable from the control in all evaluated attributes, even in the highest level of replacement. During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations. Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods.

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Section: Introductionmentioning

confidence: 99%

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Gutiérrez‐Luna

Ansorena

Astiasarán

2020

Journal of Food Science

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“…However, it seems that flaxseed presents a delay effect on starch gelatinization process [12,13]. Regarding the effect of adding flaxseed to WF, studies have shown that bread quality was generally improved for the samples in which flaxseed flour was incorporated [15,18,19,20].…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Codină

ISTRATE

Gontariu

et al. 2019

Foods

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The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour.

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“…Research on improving the quality and palatability of bread has been carried out for many years. The bread composition can be enriched with a number of additives and the recipes and technological processes can be modified to obtain a product with the best quality, high nutritional value, and enhanced palatability (Lamo & Gómez, ; Lazaridou, Duta, Papageorgiou, Belc, & Biliaderis, ; Sciarini, Ribotta, León, & Pérez, ).…”

Section: Introductionmentioning

confidence: 99%

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Różyło

Sagan

2019

J Food Process Preserv

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The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.

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Bread Enrichment with Oilseeds. A Review

Cited by 48 publications

References 107 publications

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

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