Browsing by Subject "Flour"

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    Application of LED lighting in cereal production: use and benefits
    (2024) Martínez Bebía, Manuel; Peñalver Miras, Rocío; Martínez Zamora, Lorena; Nieto Martínez, Gema; Tecnología de Alimentos, Nutrición y Bromatología; Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
    This chapter reviews several studies related to the use of light emmiting diodes (LEDs) in various aspects of crop production and food processing. In this sense, in food industry and focusing on cereal industry, the use of different LED lighting has been compared according to their wavelength and material from which are made of LED lights, sodium lights, xenon lights, and solar light in crops of spring wheat, spring barley, and oats. Obtained results shows as LED lighting with a blue/red composition is effective in promoting short stems, which is desirable for certain crops. Furthermore, the impact of different LED light regimes on the enrichment of bioactive substances has been also investigated. Thus, authors discovered that varying light compositions influenced the levels of phenolic compounds, with different responses observed for different varieties of buckwheat. In addition, the use of UV LED light pulses for disinfecting wheat flour contaminated with Salmonella spp. has shown to be effective to reduce the bacterial counts of such strain without affecting the quality of the flour. Lastly, LED lighting is also applied to cereal crops for hyperspectral imaging to determine moisture content in cereal bar manufacturing, which also needs further research to be optimized. Overall, these studies have demonstrated the potential benefits and limitations of using LED lights in various agricultural and food processing applications, which are going to be assessed in the present book chapter
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    Phytic acid content and in vitro iron, calcium and zinc bioavailability in bakery products: the effect of processing
    (Elsevier, 2011-06-14) Frontela Saseta, María del Carmen; Ros Berruezo, Gaspar; Martínez Gracia, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    Whole-grain bakery products and cereals are valuable sources of dietary fiber, vitamins, and trace elements. However, the presence of phytate, could decreases mineral bioavailability due to its chelating properties. In this study, the effect of fermentation and baking on the phytate content of different bakery products was measured by HPLC; the mineral availability in bakery products during processing was investigated by measuring solubility and dialysis, as well as the mineral uptake and transport by Caco-2 cells after in vitro digestion. Raw materials showed the highest amount of phytate, causing an important effect on the stage of processing. The solubility and dialyzability of iron increased with fermentation, meanwhile calcium and zinc showed a high variability depending on the product analyzed. After baking, the dialyzability of minerals increased with respect to the fermented dough in most cases. The highest uptake and transport efficiency of iron and calcium in cells corresponded to dough after fermentation of wheat flour with respect to the baked samples. For zinc, no differences were observed between fermented dough and after baking on uptake and transport efficiencies. This study showed that in vitro mineral availability of bakery products is influenced by the stage of processing and ingredients used.