Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bre...
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doaj-5cbd1545ff064c7c8a38ce180281e8552020-11-25T03:28:52ZengMDPI AGApplied Sciences2076-34172020-07-01105235523510.3390/app10155235Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed CakeIsabella Taglieri0Chiara Sanmartin1Francesca Venturi2Monica Macaluso3Angela Zinnai4Silvia Tavarini5Andrea Serra6Giuseppe Conte7Guido Flamini8Luciana G. Angelini9Department of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyInterdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyDepartment of Agriculture Food Environment, via Del Borghetto 80, 56124 Pisa, ItalyHealth and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were determined for fortified bread. The results showed a significant improvement of nutraceutical profile of the bread fortified with flaxseed cake in a dose-dependent manner. Regardless of the leavening agent, the fortification determined a decrease of n-6:n-3 ratio, reaching the recommended value (<3) already at the 7.5% level. Furthermore, under the same fortification level, sourdough breads showed a higher level of total phenols and antiradical activity than baker’s yeast breads. Sensory profiles were instead deeply influenced by both the fortification percentage and the leavening agents. In conclusion, considering both nutritional and sensory results, the best formulation as a function of leavening agent utilized was defined as 5% and 7.5% when sourdough and baker’s yeast were used, respectively.https://www.mdpi.com/2076-3417/10/15/5235sourdoughbaker’s yeastbreadflaxseedfortificationby-products |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Isabella Taglieri Chiara Sanmartin Francesca Venturi Monica Macaluso Angela Zinnai Silvia Tavarini Andrea Serra Giuseppe Conte Guido Flamini Luciana G. Angelini |
spellingShingle |
Isabella Taglieri Chiara Sanmartin Francesca Venturi Monica Macaluso Angela Zinnai Silvia Tavarini Andrea Serra Giuseppe Conte Guido Flamini Luciana G. Angelini Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake Applied Sciences sourdough baker’s yeast bread flaxseed fortification by-products |
author_facet |
Isabella Taglieri Chiara Sanmartin Francesca Venturi Monica Macaluso Angela Zinnai Silvia Tavarini Andrea Serra Giuseppe Conte Guido Flamini Luciana G. Angelini |
author_sort |
Isabella Taglieri |
title |
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake |
title_short |
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake |
title_full |
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake |
title_fullStr |
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake |
title_full_unstemmed |
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake |
title_sort |
effect of the leavening agent on the compositional and sensorial characteristics of bread fortified with flaxseed cake |
publisher |
MDPI AG |
series |
Applied Sciences |
issn |
2076-3417 |
publishDate |
2020-07-01 |
description |
Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were determined for fortified bread. The results showed a significant improvement of nutraceutical profile of the bread fortified with flaxseed cake in a dose-dependent manner. Regardless of the leavening agent, the fortification determined a decrease of n-6:n-3 ratio, reaching the recommended value (<3) already at the 7.5% level. Furthermore, under the same fortification level, sourdough breads showed a higher level of total phenols and antiradical activity than baker’s yeast breads. Sensory profiles were instead deeply influenced by both the fortification percentage and the leavening agents. In conclusion, considering both nutritional and sensory results, the best formulation as a function of leavening agent utilized was defined as 5% and 7.5% when sourdough and baker’s yeast were used, respectively. |
topic |
sourdough baker’s yeast bread flaxseed fortification by-products |
url |
https://www.mdpi.com/2076-3417/10/15/5235 |
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