This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6–35.2% and mineral content of the samples and decreased the lipids by 8.3–43.2% and the carbohydrates by 2.8–9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2–131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough.

This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proportions of 5% (WhWF5), 10% (WhWF10), and 15% (WhWF15). These composite flours were then used to produce bread. The nutritional properties (proximate composition, macro and microelement content) and bioactive compounds (total polyphenols and antioxidant activity) were assessed for both the composite flours and the resulting breads. In addition, the rheological behavior of the dough was evaluated using the Mixolab system, while the microstructural characteristics and physical properties of the composite flours were analyzed using Small/Wide Angle X-ray Scattering (SAXS/WAXS) and Fourier Transform Infrared Spectroscopy (FTIR). Sensory evaluation of the breads was also performed. The results demonstrated a positive effect of the whey powder addition on the nutritional profile of both composite flours and bakery products, particularly through increased protein levels (25.24–37.77% in fortified flours vs. 11.26% in control; 16.64–18.89% in fortified breads vs. 14.12% in control) and enhanced mineral content (11.27–80.45% higher compared to white wheat bread), alongside a reduction in carbohydrate content. Bread fortified with 15% whey powder showed higher monolement with increases of 27.80% for K, 7.01% for Mg, and 28.67% for Ca compared to control bread without whey. The analysis of the Mixolab charts confirmed the progressive influence of whey powder on dough rheology. While water absorption remains high, other functional parameters, such as gluten quality, kneading capacity, and starch viscosity, were negatively affected. Nonetheless, the nutritional advantages and reduced retrogradation tendency may offset these drawbacks in the context of developing functional bakery products. Formulations containing 5–10% whey powder appear to offer an optimal balance between technological performance, nutritional quality, and sensory acceptance.

The aim of this paper is to evaluate, from a chemical and antibacterial point of view, sprouts from species of Fabaceae and Brassicaceae families, to establish a correlation between analyzed parameters and to test the possibility of using these functional compounds in the flour food industry. The material used was lentil sprouts (LS), pea sprouts (PS), bean sprouts (BS), and radish sprouts (RS), which were chemically analyzed by determining the content of total and individual polyphenols and macro- and microelements. The antimicrobial potential of the sprout extracts obtained was tested using the disk diffusion method on five bacterial strains: Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae, Enterococcus faecalis, and Staphylococcus aureus. In order to capitalize on the flour food industry, the sprouts were introduced in the recipes for the manufacture of some cookies, and sensory analysis was performed. The results obtained indicated that LS are the sprouts with the highest content of TPC (524.130 mg/100 g) and highest content for Ni, Cu, Zn, Fe, Mn, and Mg, while the highest values for Ca were recorded in the case of PS (256.575 ± 2.23 mg/kg), and for K in the case of the BS sample (4819.450 ± 1.1 mg/kg). The RS extract has been shown to be effective against E. faecalis (MIC-70 µL/mL), S. aureus (MIC 50 µL/mL), and PS against S. aureus (MIC 70 µL/mL). Regarding the sensory analysis of cookies, the panelists participating in the study preferred products based on BS and PS in a percentage of 2.5%.

Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip powder (RP) on bread nutritional quality, functionality, and rheology. Five bread formulations were developed by replacing WF with CF at 0%, 5%, 10%, 15%, and 20%. Four other formulations were prepared by replacing WF in the 15% CF sample with RP at 0.5%, 1%, 2%, and 3%. Proximate composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP), and key physical characteristics were assessed, alongside the retention rates of functional attributes after baking. Rheological behavior of composite flours was analyzed using the MIXOLAB system to evaluate dough performance. Results showed that moderate WF substitution with CF (5–15%) increased dietary fiber and antioxidant activity while maintaining acceptable dough rheology and bread quality. At 20% CF substitution, TPC, TFC, FRAP, and DPPH increased 1.62-, 1.63-, 2.93-, and 3.03-fold versus control, with 59–66% retention. Addition of RP up to 3% to the 15% CF-substituted sample further enhanced bioactive properties, with TPC, TFC, FRAP, and DPPH reaching 2.13-, 2.03-, 4.49-, and 3.99-fold vs. BCF15, while retaining 61–67% of their functionality. Further inclusion of RP up to 2% in the 15% CF formulation maintains acceptable dough and bread performance, while 3% RP maximizes phytochemical enrichment but slightly affects technological properties. The combination of 15% CF and 2% RP provided a balanced enhancement in bioactive content and technological performance, offering a practical approach for producing functional bread with improved nutritional and technological attributes.

This study evaluated the impact of incorporating taro flour (Colocasia esculenta) into wheat-based biscuit formulations, focusing on nutritional, phytochemical, rheological, technological, and organoleptic characteristics. Four distinct types of biscuits were formulated with 0% (CC), 10% (TWC1), 20% (TWC2), and 30% (TWC3) taro. The results indicate that taro flour (TF) has a higher moisture, ash, and gallic acid content, as well as significant mineral richness, particularly in potassium, magnesium, and calcium, compared to wheat flour (WF). It has been shown that the gradual incorporation of TF (10 to 30%) into composite flours improves the bioavailability of certain micronutrients and polyphenols, while maintaining a harmonious balance with the flavonoids characteristic of wheat, such as quercetin. The evaluation of antioxidant activity indicates a higher value for TF (50.71%) compared to WF (36.53%), with a significant increase in activity observed in enriched cookies (58.92% for TWC3 vs. 31.36% for CC). In addition, the incorporation of taro flour modifies the technological properties of the cookies, resulting in a decrease in thickness and baking yield, as well as an increase in diameter and spread rate. This modification may result in a crisper texture. However, a high substitution rate (30%) resulted in a decrease in dough stability and baking yield due to a reduction in gluten and a change in dough structure. In terms of antinutritional profile, partially replacing wheat flour with taro flour significantly reduces phytic acid content, while moderately increasing oxalate content. Sensory analysis of different types of cookies indicated that moderate substitution levels (10%) tended to improve or maintain sensory quality, while higher substitution levels (20% and 30%) tended to reduce overall acceptability. Linear correlations showed a positive relationship between antioxidant activity and polyphenols and minerals, but a negative relationship with proteins and specific technological properties. In summary, the incorporation of taro flour into cookie formulations represents a promising strategy for improving the nutritional value and functional potential of baked goods without compromising their technological quality. These results confirm the value of taro as a functional ingredient that can contribute to the development of healthy foods.

This study aimed to examine the impact of using sunflower seed meal (SM) on the nutritional, phytochemical, rheological, physicochemical, and sensory qualities of wheat bread. Four bread types were formulated with 0, 10, 20, and 30% SM (CB, SMWB1, SMWB2, and SMWB3, respectively). Both the composite flours and the resulting breads were evaluated to assess the impact of increasing SM levels. The results revealed that SM was richer than wheat flour in minerals, protein, lipids, total polyphenols, and antioxidants activity. The gradual incorporation of SM into WF improved the composition of these substances in the composite flours and breads obtained. Among all formulations, SMWB1 (10% SM) exhibited the most balanced characteristics, combining nutritional enhancement with satisfactory technological quality. This bread showed a porous crumb structure (62.43% porosity), good elasticity (57.28%), and an acceptable height-to-diameter ratio (0.47). Based on these results, SMWB1 was selected for further technological optimization. The improved formulation (SMWB10) was rich in nutrients and had better physicochemical and organoleptic characteristics and a reduced antinutritional effect of phytic acid, thanks to the fermentation applied during its production. Thus, incorporating 10% sunflower meal into wheat bread improves its nutritional and phytochemical composition, particularly in terms of proteins, minerals, polyphenols, and antioxidants.