Since gluten-free dough lacks structuring gluten, it should be replaced by hydrocolloids or other water-binding compounds, such as guar gum, xanthan or hydroxypropylmethylcellulose. Typically, gluten-free bread recipes contain higher amounts of starch and are processed with more water compared to wheat and rye doughs, resulting in a liquid dough consistency. As a consequence, the overall nutritional value of these breads is not well balanced. They are rich in carbohydrates and lack dietary fiber. Zein is a unique substitute for gluten in a gluten-free system because of its viscoelastic properties similar to gluten. Corn grain prolamin, zein, has shown some promise in behaving like wheat gluten because it can form a viscoelastic protein network when the protein is held and mixed at 35°C or more, which is above its glass transition temperature (Tg). Zein (corn prolamine) can exhibit viscoelastic functionality similar to gluten in aqueous dough systems when heated above its glass transition temperature (Tg). These zein-based doughs exhibit a fibrous network that also exhibits characteristics similar to those of gluten-based doughs. However, such zein-based doughs have limited gas-holding capacity and are significantly more stretchable than gluten-based doughs. In this paper, we investigate the rheological properties of zein-based dough and its quality parameters.

This paper presents the results of a comprehensive study of the physicochemical, organoleptic, and colorimetric characteristics of plant-based beverages obtained from oat, amaranth, and triticale grains, with the aim of assessing their technological suitability as a matrix for the production of fermented plant products. The key chemical composition parameters (protein, fat, carbohydrates, and dry matter), rheological properties (viscosity), acidity (pH), and osmolarity of the beverages were determined. The oat beverage was found to have the most balanced profile: increased water-soluble protein content, high viscosity, optimal osmolarity, and a stable pH, owing to the presence of β-glucans, which ensure colloidal stability and the formation of a uniform texture. Organoleptic evaluation revealed the superiority of the oat beverage in terms of aroma, flavor, and structural properties. Colorimetric measurements confirmed its high lightness and minimal content of colored compounds. The amaranth beverage demonstrated satisfactory sensory and structural characteristics due to its increased protein and lipid content, while the triticale beverage demonstrated lower technological stability but acceptable flavor. The obtained data demonstrate the technological potential of oat raw materials for advanced processing and the development of fermented plant products for functional purposes, and also point to the potential of amaranth as an alternative raw material component.

Safflower seed is a valuable source of vegetable oil. Despite current advances in processing technology, the oil extraction efficiency during cold pressing remains relatively low, which is attributable to the seed morphology and the dense seed hull that acts as a barrier. Traditional oil extraction methods are relatively inefficient; therefore, considerable attention is focused on seed pretreatment prior to oil pressing, as this stage plays a critical role in the overall oil production process. The possibility of increasing oil yield by treating safflower seeds prior to pressing was studied using response surface methodology (RSM). Three factors were investigated: NaOH solution concentration from 1% to 2%, treatment temperature from 40 °C to 60 °C, and treatment time interval from 40 min to 60 min. A Box–Behnken design was applied to evaluate the effect of the three independent variables on oil yield. Following a series of experiments, the RSM tool was applied, which identified the optimal pretreatment parameters: NaOH concentration—1.64%, temperature—53.54 °C, and duration—51.11 min. The predicted oil yield was 20.5%, while the experimentally determined oil yield under optimal conditions reached 21.47%. The application of response surface methodology increased the oil extraction efficiency by 37.52%.

The development of structurally stable and nutritionally enhanced gluten-free bread is a major technological challenge due to the absence of a gluten network. This study investigates the role of zein, a hydrophobic corn prolamin, in green buckwheat dough systems and its impact on bread properties. Zein was extracted from corn gluten and incorporated at 0, 10, 20, and 30%. Zein incorporation significantly modified starch–protein interactions, promoting a composite matrix with enhanced thermomechanical stability. The 20% zein formulation showed optimal performance, with increased peak viscosity, higher C2 and C3 torque values, improved starch gelatinization, and a more cohesive microstructure. The scanning electron microscopy analysis confirmed a continuous protein–starch network, with the highest elasticity and cohesiveness (0.85 and 0.57, respectively). The optimized formulation maintained functional value and reduced the conditional glycemic index. In the 20% zein formulated sample, the rapidly digestible starch fraction decreased from 48.1% to 41.6%, while slowly digestible and resistant starch increased from 22.4% and 7.8% to 26.3% and 10.4%, respectively. Overall, zein enrichment effectively compensates for the absence of gluten, resulting in improved bread quality and controlled starch digestibility. These findings provide new insights into protein–starch interactions in gluten-free systems and support the application of zein as a functional structuring agent in pseudocereal-based bakery products.

The development of plant-based meat analogues with defined physicochemical, textural, techno-functional, and sensory properties is relevant amid the growing demand for sustainable protein sources. This study aimed to develop and mathematically model a plant-based meat analogue based on textured soy, pea, and wheat proteins in a minced meat form. Seven models of minced meat mixtures were prepared with the help of Mixture Design module of the Minitab program. Extreme Vertices was selected as the Type of Design and three types of textured vegetable protein were chosen as the variable components. Physicochemical indicators; techno-functional properties, including water absorption capacity, water absorption index, and oil absorption capacity; texture profile parameters; and sensory attributes were determined. Protein content ranged from 18.42 to 21.29% and caloric value from 181.11 to 184.02 kcal/100 g. All models of minced plant-based meat analogue formulations showed high techno-functional indicators. Texture profile analysis revealed differences between raw samples, whereas after cooking their textural characteristics approached those of the cooked beef control. Sensory evaluation showed that the best characteristics were obtained in formulations containing all three plant proteins, with predominance of soy and pea components. Mixture regression analysis and response surface optimization were used to evaluate protein effects and identify the optimal ratio in the Mixture Design module of the Minitab program. The composite sensory index and the hardness of the raw minced mixtures were used as the two responses. The composite sensory index was maximized while hardness was set to a target value of 4 N, corresponding to that of raw beef mince. Optimization determined the optimal textured protein mass fraction ratio: textured soy protein (0.598): textured pea protein (0.250): textured wheat gluten (0.152). These results can support further modelling of plant-based meat analogue formulations with improved sensory and textural properties.

The paper deals with the effect of corn zein on the rheology of buckwheat flour dough. One of the main aspects of the study of rheological properties is the viscosity, extensibility, elasticity, water absorption capacity of dough, which depends on the concentration of added zein. Wheat flour is mainly used in baking because of the important role of the gluten protein fraction in the dough making process. Since buckwheat flour dough lacks gluten, the solution is to mimic the viscoelastic network of gluten. The aim of this study is to systematically investigate the effect of zein addition on the rheological behaviour of buckwheat dough, in order to determine the optimal proportions that can improve the dough characteristics. The addition of zein increases the viscosity in the initial (2625mPa*s) and final stages (1895mPa*s), due to its hydration and interaction with the dough components, improving its structure. However, as the temperature increases, the viscosity of the dough decreases due to the acceleration of molecular processes (starch swelling, denaturation of proteins). The most noticeable decrease occurs between 80°C and 95°C. Dough with zein content of 30%, showed a stretching similar to wheat dough. Increasing zein concentration results in a stiffer and more elastic dough structure, which has increased resistance to deformation. However, an excessively high zein content can lead to an excessively stiff dough, which will negatively affect its technological properties and the quality of the finished product. Therefore, the optimal zein concentration is selected taking into account specific requirements to the rheological characteristics of the dough and the desired properties of the final product.