Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza

Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Rosa, Marco Dalla; Romani, Santina

doi:10.1111/jtxs.12311

Cited by 15 publications

(10 citation statements)

References 42 publications

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“…NuPAGE ® LDS sample buffer, 4%–12% NuPAGE ® pre-cast Novex ® , NuPAGE ® MES buffer gel, Simply Blue Stain and See Blue plus 2 marker were obtained from Invitrogen, Thermo Fisher Scientific (Hertfordshire, UK). Pizza base fortified with soya paste was prepared as previously described [ 28 ] using the following ingredients pre-warmed to room temperature: 88 g wheat flour, 60 g water, 20 g soya yaso product, 5 g wheat fibre, 4 g brewer’s yeast, 4 g olive oil, 2 g sugar and 1 g salt. Ingredients were mixed in a household mixer (BIMBY robot–Vorwerk) for 5 min with inversion of rotation direction every 30 s. The dough was leavened in a thermoclimatic chamber at 30 °C with 90% relative humidity for 2 h. The leavened dough was subsequently baked for 12 min at 250 °C.…”

Section: Methodsmentioning

confidence: 99%

The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base

Daly

Wang

Pan

et al. 2022

Foods

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Understanding how food processing may modify allergen bioaccessibility and the evolution of immunologically active peptides in the gastrointestinal tract is essential if knowledge-based approaches to reducing the allergenicity of food are to be realised. A soy-enriched wheat-based pizza base was subjected to in vitro oral–gastro–duodenal digestion and resulting digests analysed using a combination of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and mass spectrometry (MS). The digestion profile of pizza base resembled that of bread crust where higher temperatures during baking reduced protein solubility but still resulted in the generation of a complex mixture of peptides. MS profiling showed numerous peptides carrying IgE epitopes, and coeliac toxic motifs were in excess of 20–30 residues long and were only released after either 120 min of gastric digestion or a combination of gastric and duodenal digestion. In silico prediction tools showed an overestimated number of cleavage sites identified experimentally, with low levels of atypical peptic and chymotryptic cleavage sites identified particularly at glutamine residues. These data suggest that such alternative pepsin cleavage sites may play a role in digestion of glutamine-rich cereal foods. They also contribute to efforts to provide benchmarks for mapping in vitro digestion products of novel proteins which form part of the allergenicity risk assessment.

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Section: Methodsmentioning

confidence: 99%

The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base

Daly

Wang

Pan

et al. 2022

Foods

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“…Finally, higher scores for the overall assessment were showed by the control pizzas, which were comparable to those of the FHS trial. However, for the pizza sensory analysis, the impact of the organoleptic profiles of topping ingredients has to be taken into account [46].…”

Section: Characteristics After Bakingmentioning

confidence: 99%

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

et al. 2018

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The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behavior of the facultative heterofermentative species (FHS), such as Lactobacillus sanfranciscensis, Lactobacillu brevis, and Lactobacillus rossiae, and to obligate the heterofermentative species (OHS), including Lactobacillus plantarum, Lactobacillus graminis, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process, followed by pH, total titratable acidity (TTA), and lactic acid bacteria (LAB) development indicated for all of the experimental trials kinetics is comparable to those of the controls. The fermentation quotient of the FHS trial was particularly higher than that of the other trials, including the control production performed with a sourdough inoculum used in an artisanal bakery. The dominance of the added strains indicated the clear persistence of L. sanfranciscensis PON 100336, L. brevis 200571, and L. plantarum PON 100148 in the obligate–facultative heterofermentative species (OFHS) trial. The pizzas were baked without seasoning in order to investigate weight loss, color, morphology, and a generation of volatile organic compounds (VOCs). The data showed the differences among trials regarding the inocula. Eight classes of VOCs were detected in the pizza samples with aldehydes, esters, alcohols, and acids as major compounds. The sensory attributes were significantly different for the judges and the pizzas. The multivariate statistical approach found marked differences among the trials. The results indicated that the application of mixed cultures of the facultative heterofermentative species of Lactobacillus determined high quality pizzas.

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“…However, it is well-known that the palatability of food items may be influenced by the kind of food, the amount of added fiber and its physiochemical properties, the food texture and its organoleptic properties as demonstrated in previous studies (31)(32)(33)(34). In our study, the participants could select from a variety of fiber-enriched products.…”

Section: Discussionmentioning

confidence: 92%

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

et al. 2022

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IntroductionPrevious efforts to increase fiber intake in the general population were disappointing despite growing awareness of the multiple benefits of a high fiber intake. Aim of the study was to investigate the acceptance and consumption of fiber-enriched foods.MethodsOne hundred and fifteen middle-aged healthy individuals with and without elevated waist circumference (> 102 cm in males and > 88 cm in females) were recruited and randomized to an intervention or an age- and sex-matched control group. Subjects assigned to the intervention group were invited to select fiber-enriched foods from a broad portfolio of products to increase fiber intake by 10 g/day. Control subjects could choose items from the same food basket without fiber enrichment. The primary outcome was the increase in dietary fiber intake, and secondary outcomes were changes in cardiometabolic risk factors, microbiota composition, food choices, and consumer acceptance of the fiber-enriched foods.ResultsCompared to baseline, daily fiber intake increased from 22.5 ± 8.0 to 34.0 ± 9.6 g/day after 4 weeks (p < 0.001) and to 36.0 ± 8.9 g/day after 12 weeks (p < 0.001) in the intervention group, whereas fiber intake remained unchanged in the control group. Participants rated the taste of the food products as pleasant without group differences. In both groups, the most liked foods included popular convenience foods such as pretzel breadstick, pizza salami, and pizza vegetarian. After 12 weeks of intervention, there were minor improvements in plasma lipids and parameters of glucose metabolism in both the intervention and control group compared to baseline, but no differences between the two groups. Increased fiber consumption resulted in an increased (p < 0.001) relative abundance of Tannerellaceae.ConclusionsFiber-enrichment of popular foods increases fiber intake in a middle-aged population with and without cardiometabolic risk and may provide a simple, novel strategy to increase fiber intake in the population.

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Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza

Cited by 15 publications

References 42 publications

The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base

The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base

Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

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