Georgiana Gabriela Codină

Inactive sourdough contains fermentation-derived compounds that may influence dough properties and bread quality. This study investigated four commercial inactive sourdoughs—wheat-based Sapore Rigoletto (SR) and Medea (SM), and rye-based Sapore Othello (SO) and Traviata (ST)—added at 1–4% to wheat bread without added salt, compared with a 0% control sample (CS). Dough rheology, fermentation, bread physical properties, texture, CIELab color, sodium content, and sensory acceptability were evaluated. Increasing sourdough concentration intensified acidification, with 4% SO yielding the lowest pH (4.18 versus 5.44 for the CS). Sourdough addition modified tenacity and generally reduced extensibility and baking strength. Low incorporation levels (1–2%) improved gas production and, in selected formulations, loaf volume and crumb softness. At 1% SO, specific loaf volume increased from 3.40 to 3.75 cm³/g and hardness decreased from 16.60 to 8.24 N. Higher levels (3–4%) generally increased firmness and reduced elasticity. CIELab coordinates, browning index, and whiteness index indicated increased crust browning and reduced crumb whiteness. Sodium decreased with SR and SM but increased with SO and ST, reaching 22.20 mg/100 g at 4% ST versus 7.27 mg/100 g for the CS. Overall, selected 1–2% additions improved technological properties of wheat bread without added salt.

Sea buckthorn (Hippophae rhamnoides L.), known as a “superfruit” due to its complex nutritional profile, exhibits significant variations in bioactive compounds depending on variety and ripening stage. This study evaluates the ripening dynamics of four specific varieties—Dora, Cora, Clara, and Mara—cultivated in the Republic of Moldova to identify the optimal harvest window and technological potential for each variety. Over a seven-week period (August–September), several physicochemical and biochemical parameters were monitored, including pH, titratable acidity, total soluble solids (TSS), total dry matter (TDM), lipid content, color, hardness, vitamin C, total carotenoids content (TCC), and organic acids. Analytical methods such as refractometry, spectrophotometry, and capillary electrophoresis were employed to track these components. A downward trend in TSS and titratable acidity, characteristic of non-climacteric fruits, was observed. The Cora and Mara varieties exhibited the highest productivity and total dry matter content (up to 35.61%), making them suitable for concentrated food products. Clara stood out with the highest lipid accumulation (reaching 2.32%), identifying it as the premium variety for oil extraction. Vitamin C levels generally decreased across all varieties during ripening, with the Mara variety maintaining the highest concentrations (up to 518 mg/100 g). Conversely, total carotenoids showed a peak during full maturity (late August) for most varieties, with Dora reaching the highest values (40.73 mg/100 g). The present study highlights that the optimal harvest time for maximizing bioactive compounds is between late August and early September.

The aim of this study was to evaluate the possibility of using rapeseed protein–fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking quality. For this purpose, five formulations of rigatoni pasta were produced by partially substituting wheat flour with 0, 5, 10, 15, and 20% RPFC. Dough rheological behavior was assessed by frequency sweep and creep–recovery tests, while mixing and pasting behavior was evaluated using the Mixolab device. Microstructure was analyzed by scanning electron microscopy (SEM), and pasta technological and chemical parameters were determined using standard methods. All dough systems exhibited viscoelastic, gel-like behavior characterized by the dominance of the storage modulus (G’) over the loss modulus (G”), confirming the formation of a structured gluten-based network. Moderate RPFC incorporation (5–15%) enhanced G′, indicating reinforcement of the continuous protein–starch gel matrix and improved structural integrity and deformation resistance. Mixolab results showed a significant increase in water absorption and dough stability with RPFC addition, reflecting improved hydration and strengthening of the gel-forming protein network. SEM observations confirmed the development of a more compact and continuous starch–protein gel system, associated with reduced stickiness and improved structural cohesion. However, higher RPFC levels (15–20%) disrupted the continuity of the gel network, leading to increased cooking losses (8.8–10.4%), higher fracturability, and reduced firmness of cooked pasta. According to the data obtained, RPFC represents a promising functional protein ingredient for gel-like food systems such as cereal-based products, particularly pasta. These findings offer feasible formulation strategies and support its use as a sustainable, high-quality plant protein ingredient in pasta production.

The present study evaluated the feasibility of replacing soy protein isolate with collagen and plasma proteins, either individually or in combination with κ-carrageenan, xanthan gum, and sodium tripolyphosphate, in an emulsion-type pork sausage, based on selected physicochemical, compositional, and textural quality parameters. Six formulations were produced, including a control and five reformulated variants in which soy protein was fully replaced by a mixture of collagen (1.88%) and plasma proteins (3.4%), used alone or supplemented with κ-carrageenan (1.0%), xanthan gum (0.2%), and sodium tripolyphosphate (0.2%). Moisture, protein, fat and collagen contents, color, pH, and sensory properties were analyzed after processing, while TBARS values and textural properties were assessed initially and after 30 days of storage. As a result of the reformulation, collagen content increased by 32.35–40.33%, while the collagen-to-protein ratio remained within legal limits (<20%). Soy protein replacement increased textural parameters, including hardness, cohesiveness, gumminess, chewiness, and shear force. Carrageenan and sodium tripolyphosphate enhanced texture and oxidative stability, whereas xanthan gum negatively affected texture quality and sensory acceptance. The formulation containing collagen, plasma proteins, carrageenan (1%) and sodium tripolyphosphate (0.2%) achieved the highest sensory scores, comparable to those of the control. The results show that replacing soy protein in an emulsion-type pork sausage is feasible when using optimized combinations of collagen, plasma proteins, and κ-carrageenan systems.

Triticale grains and brewers’ spent grain (BSG) offer promising, sustainable ingredients for bread development, as triticale adapts well to climate change and BSG is a low-cost by-product supporting zero-waste goals. This study evaluated the rheological properties of dough and bread quality obtained from seven triticale cultivars (Ingen 35, Ingen 93, Ingen 40, Ingen 33, Ingen 54, Costel, and Fanica) grown in the Republic of Moldova, with the addition of 5% and 10% fermented dark BSG (BSGF). BSGF incorporation decreased dough stability and protein network strength, as indicated by Mixolab parameters, while the pasting properties varied according to the cultivar. Dynamic rheology showed reductions in storage (G′) and loss (G″) moduli, with tan δ < 1 for all samples. Increasing BSGF levels reduced falling number, Alveograph tenacity, extensibility, baking strength, and Rheofermentometer parameters. In bread, BSGF addition decreased loaf volume and porosity while significantly increasing acidity. Color analysis showed reduced lightness (L*) and increased redness (a*). Texture profile analysis indicated increased hardness and adhesiveness, with stable cohesiveness and reduced resilience. Sensory evaluation revealed improved color and a “hearty” texture at 5% inclusion, whereas 10% resulted in a denser structure and lower acceptability. BSGF significantly influenced the rheological, physicochemical, and sensory properties of triticale bread, highlighting the need for formulation optimization.

The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour, sesame paste, and Moringa oleifera leaf powder. Ten formulations were developed, including a control sample without moringa, using a mixture design that generated different combinations between sorghum flour, sesame paste, and powdered moringa. Moringa-enriched biscuits showed significant nutritional improvements, with protein increasing by 40% (12.07–16.93%), fiber by 92% (2.78–5.34%), polyphenols more than twofold (52.88–120.66 mg GAE/100 g), and flavonoids more than threefold (110.44–335.30 mg QE/100 20 g). Technological properties such as rheology, texture, color, and water activity varied with formulation. Moringa addition darkened biscuits (L* 35.61–49.74) and increased hardness by 62% (20.53–33.19 N). All doughs exhibited dominant viscoelastic behavior (G′ > G″), with higher sorghum levels leading to increased viscoelasticity. FTIR analysis confirmed characteristic functional groups of carbohydrates, lipids, and proteins across samples. Sensory evaluation indicated good overall acceptance, with a preference for the control sample and the sorghum-rich formulation (F4), which contained the lowest amounts of sesame paste and powdered moringa. Overall, Moringa oleifera enhances both nutritional and technological properties of gluten-free biscuits; therefore, it can contribute to the development of functional products from local resources.

Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential minerals, and bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic health-promoting effects. Due to their high nutritional value, they have increasingly been used as functional ingredients in bakery products, particularly for consumers with celiac disease, gluten intolerance, or those seeking nutritionally enhanced foods. The present paper reviews recent advances on the nutritional, functional, and technological properties of these pseudocereals, focusing on their applications in bakery products. Their influence on dough behavior, product quality, and the nutritional improvement of bread, cakes, biscuits, muffins, and other baked goods is discussed. Also, different aspects of the use of pseudocereals in gluten-free products are presented. Mentions are also made of the fact that the increasing demand for healthier and gluten-free foods highlights the possibility of using pseudocereals as promising ingredients for the development of nutritionally enriched bakery products of acceptable technological and sensory quality.

The last ten years have seen tremendous pressure placed upon the world’s food systems due to rising demands caused by increasing population numbers, increased urbanization, climate-related pressures, and the growing burden of chronic diseases associated with dietary choices

Different types of gels may be used in food industry to improve the quality of food products from a technological, nutritional, and sensory point of view