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Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.
María Ciudad-Mulero; María Cruz Matallana-González; María Jesús Callejo; José M. Carrillo; Patricia Morales; Virginia Fernández-Ruiz. Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims. Agronomy 2021, 11, 108 .
AMA StyleMaría Ciudad-Mulero, María Cruz Matallana-González, María Jesús Callejo, José M. Carrillo, Patricia Morales, Virginia Fernández-Ruiz. Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims. Agronomy. 2021; 11 (1):108.
Chicago/Turabian StyleMaría Ciudad-Mulero; María Cruz Matallana-González; María Jesús Callejo; José M. Carrillo; Patricia Morales; Virginia Fernández-Ruiz. 2021. "Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims." Agronomy 11, no. 1: 108.
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.
Maria Belen Rios; Maite Iriondo DeHond; Teresa Herrera; Diego Velasco; Sergio Gómez-Alonso; María Jesús Callejo; Maria Dolores Del Castillo. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules 2020, 25, 1358 .
AMA StyleMaria Belen Rios, Maite Iriondo DeHond, Teresa Herrera, Diego Velasco, Sergio Gómez-Alonso, María Jesús Callejo, Maria Dolores Del Castillo. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules. 2020; 25 (6):1358.
Chicago/Turabian StyleMaria Belen Rios; Maite Iriondo DeHond; Teresa Herrera; Diego Velasco; Sergio Gómez-Alonso; María Jesús Callejo; Maria Dolores Del Castillo. 2020. "Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation." Molecules 25, no. 6: 1358.
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.
María Ciudad-Mulero; Lillian Barros; Ângela Fernandes; Isabel C.F.R. Ferreira; Mª Jesús Callejo; Mª Cruz Matallana-González; Virginia Fernández-Ruiz; Patricia Morales; José M. Carrillo. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients. Nutrients 2020, 12, 504 .
AMA StyleMaría Ciudad-Mulero, Lillian Barros, Ângela Fernandes, Isabel C.F.R. Ferreira, Mª Jesús Callejo, Mª Cruz Matallana-González, Virginia Fernández-Ruiz, Patricia Morales, José M. Carrillo. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients. Nutrients. 2020; 12 (2):504.
Chicago/Turabian StyleMaría Ciudad-Mulero; Lillian Barros; Ângela Fernandes; Isabel C.F.R. Ferreira; Mª Jesús Callejo; Mª Cruz Matallana-González; Virginia Fernández-Ruiz; Patricia Morales; José M. Carrillo. 2020. "Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients." Nutrients 12, no. 2: 504.
During the twentieth century, the consolidation of large multi-national beer companies and the homogenization of the specified beer types have led to a considerable growth in the beer industry. However, the growing demand by consumers of a single and distinctive product, with a higher quality and better sensory complexity, is allowing for a new resurgence of craft beer segment in recent years. This chapter reviews some different alternatives of innovation in the craft brewing process: from the bottle fermented beers with non-Saccharomyces yeast species, to the use of special malts or specific adjuncts, hop varieties, water quality, etc. All of them open a lot of new possibilities to modulate flavor and other sensory properties of beer, reaching also new consumers looking for a specific story in one of the oldest fermented beverages.
María Jesús Callejo; Wendu Tesfaye; María Carmen González; Antonio Morata. Craft Beers: Current Situation and Future Trends. New Advances on Fermentation Processes 2020, 1 .
AMA StyleMaría Jesús Callejo, Wendu Tesfaye, María Carmen González, Antonio Morata. Craft Beers: Current Situation and Future Trends. New Advances on Fermentation Processes. 2020; ():1.
Chicago/Turabian StyleMaría Jesús Callejo; Wendu Tesfaye; María Carmen González; Antonio Morata. 2020. "Craft Beers: Current Situation and Future Trends." New Advances on Fermentation Processes , no. : 1.
The use of non-Saccharomyces yeasts means a great source of biodiversity for the production of differentiated beer products. With this objective, five species of different genera have been selected in order to evaluate their influence on beer quality. Two different experiments were carried out with four non-Saccharomyces strains (Schizosaccharomyces pombe, Torulaspora delbrueckii, Saccharomycodes ludwigii and Lachancea thermotolerans) and Saccharomyces cerevisiae, as control. In the first experimental setup, the five strains were used to carry out the pure culture wort fermentation and to undertake bottle conditioning. In a second experimental setup, the wort was fermented with S. cerevisiae and the four non-Saccharomyces strains were used for bottle conditioning. Beers from the first experimental setup had low ethanol content due to the wort’s original gravity; T. delbrueckii produced a beer with the largest quantity of isoamyl acetate. In the second setup, the wort had higher original gravity; most of the fermentative volatiles were produced in larger amounts (1-propanol, isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol) with all tested strains. The differences observed in the volatiles production were more pronounced when the yeast strains were used for the fermentation and the bottle conditioning than whey they were used just for the bottle conditioning. The species S. pombe produced a significantly higher ethanol concentration (%v/v) in both experimental setups; these beers also obtained the highest scores for the sensory attributes foam consistency and foam persistence. Beers produced with T. delbrueckii and S. ludwigii had low ethanol content in both experimental designs, in pure culture fermentation and in bottle conditioning.
M. J. Callejo; J. J. García Navas; R. Alba; Carlos Escott; Iris Loira; M. C. González; A. Morata. Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers. European Food Research and Technology 2019, 245, 1229 -1238.
AMA StyleM. J. Callejo, J. J. García Navas, R. Alba, Carlos Escott, Iris Loira, M. C. González, A. Morata. Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers. European Food Research and Technology. 2019; 245 (6):1229-1238.
Chicago/Turabian StyleM. J. Callejo; J. J. García Navas; R. Alba; Carlos Escott; Iris Loira; M. C. González; A. Morata. 2019. "Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers." European Food Research and Technology 245, no. 6: 1229-1238.
Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins.
Carlos Escott; Antonio Morata; Jorge M. Ricardo-Da-Silva; María Jesús Callejo; María Del Carmen González; José Antonio Suarez-Lepe. Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae. Molecules 2018, 23, 2353 .
AMA StyleCarlos Escott, Antonio Morata, Jorge M. Ricardo-Da-Silva, María Jesús Callejo, María Del Carmen González, José Antonio Suarez-Lepe. Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae. Molecules. 2018; 23 (9):2353.
Chicago/Turabian StyleCarlos Escott; Antonio Morata; Jorge M. Ricardo-Da-Silva; María Jesús Callejo; María Del Carmen González; José Antonio Suarez-Lepe. 2018. "Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae." Molecules 23, no. 9: 2353.
This study analyses the mineral and protein content of two cultivars of teff [Eragrostis tef (Zucc.)Trotter] – Red (TR) and White (TW) –, and the rheological and breadmaking properties of mixed flours produced by adding different ratios of TR or TW flour to two bread wheat flours of contrasting breadmaking quality. The TR flour had higher concentrations of protein, Fe and Zn and showed greater α-amylase activity than the TW flour, while its sedimentation volume, peak viscosity and setback values were lower. Deterioration of some critical cell crumb structure parameters in wheat/teff breads was not alleviated when the strong wheat flour was used in the mix. However, some rheological parameters and the extent of cell crumb structure modifications varied depending on the addition of TR or TW flour in the blend. The selection of the teff cultivar is therefore important when aiming to develop teff-based innovative bread products. In addition, the anomalous starch behaviour and crumb structure that resulted from wheat/teff mixed flours indicate the necessity of modified breadmaking protocols to produce good quality teff-based breads.
M.J. Callejo; E. Benavente; J.I. Ezpeleta; M.J. Laguna; J.M. Carrillo; M. Rodríguez-Quijano. Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads. Journal of Cereal Science 2016, 68, 38 -45.
AMA StyleM.J. Callejo, E. Benavente, J.I. Ezpeleta, M.J. Laguna, J.M. Carrillo, M. Rodríguez-Quijano. Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads. Journal of Cereal Science. 2016; 68 ():38-45.
Chicago/Turabian StyleM.J. Callejo; E. Benavente; J.I. Ezpeleta; M.J. Laguna; J.M. Carrillo; M. Rodríguez-Quijano. 2016. "Influence of teff variety and wheat flour strength on breadmaking properties of healthier teff-based breads." Journal of Cereal Science 68, no. : 38-45.
Bread, in its many varieties, has been a staple in the diets in many parts of the world throughout thousands of years. Although a general consensus has been reached regarding the classification of breads according to the degree of hydration of their dough, the presence or absence of fats or their volume, there is as yet no standard method with which to carry out a sensorial evaluation of bread. The objective of this work is to review the present state of the study of descriptive sensorial analysis of bread. Sensorial attributes are first classified according to the following four characteristics: appearance, odor, texture and flavor. Furthermore, some of the most important attributes are described as is their relation with the processes or characteristics of the ingredients used. Finally, a list is included with the terms and definitions of the attributes that should be taken into account for a descriptive sensory analysis of bread. As the sensorial attributes of food allow the objective quantification of quality, the establishing of a standard method of performing sensory analysis of breads could be a valuable tool to enhance the value of bread and, at the same time, to protect the interest of consumers. It is of considerable interest (and necessary) to carry out a review of the principle sensorial attributes of bread, as well as the various aspects related with descriptive sampling of bread. This review will serve as a starting point for the development of a standardized method for the descriptive sensory analysis of bread.
María Jesús Callejo. PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD. Journal of Sensory Studies 2011, 26, 255 -268.
AMA StyleMaría Jesús Callejo. PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD. Journal of Sensory Studies. 2011; 26 (4):255-268.
Chicago/Turabian StyleMaría Jesús Callejo. 2011. "PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD." Journal of Sensory Studies 26, no. 4: 255-268.