Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

Development of HP-TLC method for rapid quantification of sugars, catechins, phenolic acids and saponins to assess Yam (Dioscorea spp.) tuber flour quality

Eight yam species (Dioscorea spp.) represented by 522 accessions (landraces and hybrids) were analysed for the individual sugars, catechins, phenolic acids and saponins contents of their tuber flours. Maltose, sucrose, glucose and fructose were quantified. Reducing sugars mean values were highly variable within species and ranged from 0.16%dry weight (DW) (SD ± 0.12) in D. dumetorum to 3.15%DW (±2.49) in D. esculenta. Maltose was detected only in D. esculenta. Chlorogenic acid, gallic acid and other phenolic acids ranged from 4.33 mg/g DW in D. bulbifera to 4.87 mg/g in D. alata and 9.55 mg/g in D. nummularia but were not detected in other species. Catechins (epicatechin and catechin) were highest in D. bulbifera bulbils (25.18 mg/g) and tubers (6.96 mg/g), and lowest in D. esculenta (0.32 mg/g). Their content is significantly correlated with dark flour colour and they most likely contribute to the oxidation of tuber flesh. Saponins (dioscin and gracillin) were quantified in only two species: D. cayenensis (5.94 mg/g, SD ± 3.78) and D. esculenta (3.74 mg/g, SD ± 3.72). Varietal selection may tend to reduce sugars levels and increase secondary metabolites with bioactive properties. HP-TLC is a suitable technique for the rapid quantification of compounds related to yam tuber flour quality.

Genetic dissection of flour whiteness by unconditional and conditional quantitative trait locus mapping in wheat

SUMMARYFlour whiteness (FW) is an important factor in assessing flour quality and determining the end product quality. It is an integrated sensory indicator reflecting flour colour and is negatively correlated with protein content. In order to dissect the genetic relationship between FW and its five related traits at the quantitative trait locus (QTL)/gene level, a recombinant inbred line population was evaluated under three environments. Quantitative trait loci for FW were analysed by unconditional and conditional QTL mapping. Four unconditional additive QTLs and 16 conditional additive QTLs were detected across the three environments. Of these QTLs, only one major additive QTL (Qfw1D1-1) was consistently identified using both unconditional and conditional QTL analysis. This QTL was independent of flour colour a* (a function of red-green with a positive a* for redness and negative for greenness) and b* (a green-blue value with positive value for yellowness and negative for blueness) and was only slightly affected by flour protein content. A minor additive QTL (Qfw4A-4) was also detected using these two QTL mapping methods, being independent of flour colour a* and b*. Five unconditional and ten conditional epistatic minor QTLs were detected, from which only one pair (Qfw3A-10/Qfw6B-6) was identified by both unconditional and conditional QTL mapping, also independent of flour colour a* and b*. The major QTL (Qfw1D1-1) identified in the current study for the first time can be used for improving wheat FW in marker-assisted breeding.

Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines

Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with the main QTL on chromosomes 1A (R2 = 6.6%–17.3%), 5A (R2 = 6.1%–17.1%), and 5D (R2 = 15.8%–22%). Thirty-four QTL were identified for eight dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality, except one of the QTL clusters on chromosome 6D. A QTL cluster on chromosome 6D is one of the novel chromosome regions influencing dough-mixing strength and bread-making properties. The QTL for endosperm texture on chromosomes 1A, 5A, and 5B also influenced flour ash content (12.4%–23.3%), flour protein content (10.5%–12.5%), and flour colour (7.7%–13.5%), respectively.

Colour evaluation of different pasta samples

The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) supplements. The flour colour measurement confirmed its dependence on the wheat species milled – M3 obtained from durum wheat had a lower whiteness <i>L</i>* (89.6) and a higher yellowness <i>b</i>* (22.2) than the flour from common wheat (e.g. 93.6 and 8.1 for M1, respectively). As presumed, with the rising egg-ratio pasta yellowness increased – for M1-pasta, the calculated colour differences ∆E in pairs one-egg/eggless and two-egg/eggless were 1.1 and 4.7, respectively, while for M2- and M3-pasta ∆E values were only 0.8 and 1.5, respectively. The colour impacts of non-traditional cereals as 10% supplements differed between archaic wheat species, tritordeum, barley, and alternative cereals (millet, lupin, roasted buckwheat). In comparison to the standard, the greatest positive colour gain was brought by the lupin fortification (130% yellowness increase), while the worst appesred roasted buckwheat (10% decrease of whiteness, 210% increase of redness). At 20% non-traditional cereals supplements compared for M2- and M3-pasta, the highest positive increase of the pasta colour sensory perception was caused by corn and lupin additions in both pasta samples. The increase was slightly higher with M1-pasta (175%) than with M3-pasta (170%). In the mean of both pasta samples, yellowness <i>L</i>* increased from the standard pasta value 13.6 to 24.0 as measured for corn and lupin fortified pasta.

Snowhite475 hard white spring wheat

In 2001–2003, cooperative testing Snowhite475 hard white spring wheat (Triticum aestivum L.) yielded grain in the range of the checks and was 3.4 and 3.3 d earlier maturing than AC Vista and AC Crystal, respectively. Snowhite475 had heavier test weight than AC Vista and larger seed size than AC Crystal and AC2000. Snowhite475 had higher protein content than the checks except 5701PR. It yielded more flour and had higher Agtron flour colour values than AC Crystal and AC Vista. Snowhite475 had intermediate kernel hardness, combined with yellow alkaline and white salted noodle colour and textural attributes better than AC Crystal, AC2000 and Snowbird. Key words: Triticum aestivum L., cultivar description, grain yield, maturity, milling properties, noodles