Insight into the leavening process and structural properties of buns containing okara
The incorporation of food by-products into bakery formulations offers a promising approach to enhancing nutritional value and promoting sustainability. This study evaluates the effects of okara, a soy-processing by-product, on the technological and structural properties of leavened bakery products....
Saved in:
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002690 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849693901816856576 |
|---|---|
| author | Caporizzi Rossella Derossi Antonio Speranza Barbara Racioppo Angela La Gatta Barbara Rutigliano Mariacinzia Marinaro Grazia Di Ruzza Benedetto Cammarelle Antonella Viscecchia Rosaria Corbo Maria Rosaria Severini Carla |
| author_facet | Caporizzi Rossella Derossi Antonio Speranza Barbara Racioppo Angela La Gatta Barbara Rutigliano Mariacinzia Marinaro Grazia Di Ruzza Benedetto Cammarelle Antonella Viscecchia Rosaria Corbo Maria Rosaria Severini Carla |
| author_sort | Caporizzi Rossella |
| collection | DOAJ |
| description | The incorporation of food by-products into bakery formulations offers a promising approach to enhancing nutritional value and promoting sustainability. This study evaluates the effects of okara, a soy-processing by-product, on the technological and structural properties of leavened bakery products. Dough formulations were prepared with 5 % and 10 % okara powder substitution and leavened using Saccharomyces cerevisiae alone or in combination with Lactiplantibacillus plantarum. The results revealed that okara addition influenced dough leavening capacity, with higher incorporation levels reducing gas retention due to gluten network dilution, and increased protein content. However, buns formulated with 5 % okara maintained acceptable proofing performance and overall quality. Physicochemical analysis indicated that okara altered water content and activity during storage of enriched buns, along with increased crust browning due to intensified Maillard reactions. Textural properties remained largely unchanged, except for chewiness, which slightly increased, while microstructural analysis confirmed a denser crumb structure with reduced pore size and connectivity. Consumer analysis demonstrated a positive willingness to purchase okara-enriched buns, with education and gender significantly influencing purchase intent. These findings highlight the potential of okara as a functional ingredient in bakery products, supporting food waste valorization and dietary diversification. Future research should explore process optimization and sensory profiling to enhance consumer appeal and product performance. |
| format | Article |
| id | doaj-art-96e2b23daf2b48d182188cab2cde2455 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-96e2b23daf2b48d182188cab2cde24552025-08-20T03:20:16ZengElsevierApplied Food Research2772-50222025-06-015110096110.1016/j.afres.2025.100961Insight into the leavening process and structural properties of buns containing okaraCaporizzi Rossella0Derossi Antonio1Speranza Barbara2Racioppo Angela3La Gatta Barbara4Rutigliano Mariacinzia5Marinaro Grazia6Di Ruzza Benedetto7Cammarelle Antonella8Viscecchia Rosaria9Corbo Maria Rosaria10Severini Carla11Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy; Corresponding authors at: via Napoli 25, Foggia, Italy.Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, Italy; Corresponding authors at: via Napoli 25, Foggia, Italy.Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, via Napoli 25, ItalyDepartment of Agriculture, Environment and Food Sciences, University of Molise, Campobasso, Via Francesco de Sanctis, 86100, ItalyThe incorporation of food by-products into bakery formulations offers a promising approach to enhancing nutritional value and promoting sustainability. This study evaluates the effects of okara, a soy-processing by-product, on the technological and structural properties of leavened bakery products. Dough formulations were prepared with 5 % and 10 % okara powder substitution and leavened using Saccharomyces cerevisiae alone or in combination with Lactiplantibacillus plantarum. The results revealed that okara addition influenced dough leavening capacity, with higher incorporation levels reducing gas retention due to gluten network dilution, and increased protein content. However, buns formulated with 5 % okara maintained acceptable proofing performance and overall quality. Physicochemical analysis indicated that okara altered water content and activity during storage of enriched buns, along with increased crust browning due to intensified Maillard reactions. Textural properties remained largely unchanged, except for chewiness, which slightly increased, while microstructural analysis confirmed a denser crumb structure with reduced pore size and connectivity. Consumer analysis demonstrated a positive willingness to purchase okara-enriched buns, with education and gender significantly influencing purchase intent. These findings highlight the potential of okara as a functional ingredient in bakery products, supporting food waste valorization and dietary diversification. Future research should explore process optimization and sensory profiling to enhance consumer appeal and product performance.http://www.sciencedirect.com/science/article/pii/S2772502225002690ReformulationBunsProofing performanceTextural propertiesMicrostructureOkara |
| spellingShingle | Caporizzi Rossella Derossi Antonio Speranza Barbara Racioppo Angela La Gatta Barbara Rutigliano Mariacinzia Marinaro Grazia Di Ruzza Benedetto Cammarelle Antonella Viscecchia Rosaria Corbo Maria Rosaria Severini Carla Insight into the leavening process and structural properties of buns containing okara Applied Food Research Reformulation Buns Proofing performance Textural properties Microstructure Okara |
| title | Insight into the leavening process and structural properties of buns containing okara |
| title_full | Insight into the leavening process and structural properties of buns containing okara |
| title_fullStr | Insight into the leavening process and structural properties of buns containing okara |
| title_full_unstemmed | Insight into the leavening process and structural properties of buns containing okara |
| title_short | Insight into the leavening process and structural properties of buns containing okara |
| title_sort | insight into the leavening process and structural properties of buns containing okara |
| topic | Reformulation Buns Proofing performance Textural properties Microstructure Okara |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002690 |
| work_keys_str_mv | AT caporizzirossella insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT derossiantonio insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT speranzabarbara insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT racioppoangela insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT lagattabarbara insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT rutiglianomariacinzia insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT marinarograzia insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT diruzzabenedetto insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT cammarelleantonella insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT viscecchiarosaria insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT corbomariarosaria insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara AT severinicarla insightintotheleaveningprocessandstructuralpropertiesofbunscontainingokara |