Viena Monterde , Frederik Janssen , Bart Dequeker , Ujjwal Verma , Pieter Verboven , Bart M. Nicolaï , Arno G.B. Wouters
{"title":"A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins","authors":"Viena Monterde , Frederik Janssen , Bart Dequeker , Ujjwal Verma , Pieter Verboven , Bart M. Nicolaï , Arno G.B. Wouters","doi":"10.1016/j.foostr.2025.100453","DOIUrl":"10.1016/j.foostr.2025.100453","url":null,"abstract":"<div><div>Water-extractable (WE) cereal flour constituents significantly influence bread loaf volume. However, the underlying mechanisms and the contribution of different constituents remain unclear. Here, time-resolved X-ray microcomputed tomography (µCT) and confocal laser scanning microscopy were utilized to study the impact of wheat and oat flour water extracts enriched in proteins on the evolution of gas cells and dough strands in model gluten-starch (GS) dough during fermentation. Overall, a substantial decrease in gas cell count within the first 40 min of fermentation was observed, accompanied by visual evidence of gas cell coalescence and disproportionation, indicating early-stage gas cell destabilization, contrary to existing literature. The addition of WE wheat flour proteins increased dough height during oven spring and enhanced the specific volume of GS bread. As this was not accompanied by changes in the evolution of the gas cell size distribution, the positive bread response due to WE wheat flour protein addition was hypothesized to be due to the stabilization of the thin liquid film and/or gas cell-dough interfaces during oven spring. Contrastingly, incorporating WE oat flour proteins decreased dough height after proofing and oven spring, resulting in GS bread with a 43 % lower specific volume. This was linked to a much more heterogeneous gas cell size distribution observed in X-ray µCT images immediately after mixing and during fermentation, caused by the poor strain hardening capacity of the dough. This study provides new mechanistic insights into the role of WE proteins from cereal flours in modulating the porous structure of bread dough.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100453"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chao Xue , Raisa E.D. Rudge , Emma Hassall , Ekaterina Strounina , Louwrens C. Hoffman , Jason R. Stokes , Heather E. Smyth
{"title":"The path to juiciness: The role of structural pores and their impact on sensory and textural properties of plant-based meat burgers","authors":"Chao Xue , Raisa E.D. Rudge , Emma Hassall , Ekaterina Strounina , Louwrens C. Hoffman , Jason R. Stokes , Heather E. Smyth","doi":"10.1016/j.foostr.2025.100446","DOIUrl":"10.1016/j.foostr.2025.100446","url":null,"abstract":"<div><div>Fat plays a crucial role in determining the sensory quality of plant-based meats. This study investigated how different methods of fat incorporation (no fat, liquid oil, and solid fat particles), with varying solid fat volumes (10 ∼ 130 mm³), contribute to the sensory properties of plant-based and animal-based meat burgers. A comprehensive approach encompassing sensory evaluation, textural measurements, and microstructural analysis was employed. The results revealed a significant sensory gap between animal-based meats (ABM) and plant-based meat analogues (PBMA) samples: ABM samples exhibited a more uniform fat distribution and were closely associated with higher sensory score attributes for <em>initial juiciness</em>, <em>density</em>, <em>cohesiveness firmness</em> compared to their PBMA counterparts. Trained panellists could also classify PBMA and ABM samples into three sensory clusters based on their methods of oil incorporation. The sensory results showed that <em>initial juiciness</em> and <em>oiliness</em> scores decreased as solid fat particle volume increased. Cooking loss and micro-computed tomography results indicate that PBMA samples formed more air pores, which acted as pathways for oil to escape during cooking, leading to a lesser uniform distribution of oil. However, the robust structure of ABM retained fat to form more finely distributed “fat pools” despite changes in solid fat particle sizes. This research offers insights for manufacturers to control PBMA for desirable sensory outcomes.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100446"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jiangkai Zeng , Jinjie Huo , Yumin Duan , Zhuang Yang , Fan Yu , Qiaomei Wang , Jiaqi Song , Xiaoshuai Yu , Zhigang Xiao
{"title":"Regulation of viscosity and structural properties of corn starch via one-step citric acid-reactive extrusion","authors":"Jiangkai Zeng , Jinjie Huo , Yumin Duan , Zhuang Yang , Fan Yu , Qiaomei Wang , Jiaqi Song , Xiaoshuai Yu , Zhigang Xiao","doi":"10.1016/j.foostr.2025.100444","DOIUrl":"10.1016/j.foostr.2025.100444","url":null,"abstract":"<div><div>To decrease the viscosity of corn starch (CS) using extrusion technology, the effects of citric acid (CA) on viscosity and structural characteristics of corn starch based on one-step reactive extrusion were studied. The addition of CA partially destroyed the morphology of CS and induced starch to aggregate with each other, thus increasing the average particle size of CS from 14.42 μm to 129.63 μm. X-ray diffraction showed that the crystalline structure of CS was disrupted, and the relative crystallinity decreased from 13.47 % to 2.42 % with the increasing CA amount. Fourier transform infrared spectroscopy confirmed that there was covalent bond (C<img>O) between CS and CA, and the short-range ordered degree of CS was relied on CA content. Compared to unmodified CS, the citric acid-reactive extrusion declined the peak viscosity and setback of CS by 76.7 % and 87.1 %. The higher level of CA increased the degree of substitution and free water content of CS while reduced the storage modulus and loss modulus of CS. Correlation analysis demonstrated that the peak viscosity of CS was associated to the relative crystallinity, short-range ordered degree, mean particle size and free water content of CS. Overall, these findings provided a data support to produce low viscosity of corn starch.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100444"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indi Geurs , Elly De Vlieghere , Charlotte Grootaert , Daylan A. Tzompa-Sosa , Charlot Philips , Fabrice Bray , Christian Rolando , Stefaan De Smet , Koen Dewettinck , Sandra Van Vlierberghe , John Van Camp
{"title":"The extracellular matrix of beef: A characterization towards a 3D scaffold for cultured meat","authors":"Indi Geurs , Elly De Vlieghere , Charlotte Grootaert , Daylan A. Tzompa-Sosa , Charlot Philips , Fabrice Bray , Christian Rolando , Stefaan De Smet , Koen Dewettinck , Sandra Van Vlierberghe , John Van Camp","doi":"10.1016/j.foostr.2025.100447","DOIUrl":"10.1016/j.foostr.2025.100447","url":null,"abstract":"<div><div>Scaffold development for muscle cell growth in cultured meat production requires understanding the mechanical properties of the extracellular matrix (ECM) in bovine muscle tissue. However, previous studies have focused on non-bovine samples and have altered the native ECM structure by processing it into hydrogels. This study characterizes the native ECM of bovine muscle tissues, providing reference data for designing ECM alternatives while preserving its structural and mechanical features. Protocols were optimized for thin samples (∼ 1.5 mm), corresponding to the cultured meat products currently under development. ECM was isolated from fresh bovine sirloin and tenderloin using 0.5 % SDS for decellularization. An extensive sample quality validation was performed, including cryo-SEM to visualize internal structures, Picogreen assays to quantify residual dsDNA and confirm effective cell removal, and proteomic and glycosaminoglycan analyses to verify retention of essential ECM components. Subsequent mechanical analyses included amplitude sweeps (G’, G’’, linear visco-elastic region, cross-over point) and texture analyses (total extension, maximal load). Results confirmed efficient decellularization, preserving the ECM’s structural and compositional integrity. The storage modulus (G’) was 15.2 kPa for sirloin and 12.3 kPa for tenderloin, decreasing significantly to 0.3 kPa (p < 0.01) and 1.0 kPa (p < 0.001) for their decellularized counterparts. Texture analyses revealed no significant differences, suggesting ECM primarily determines these properties. Maximal load ranged from 1.4 N to 3.1 N, while total extension varied between 9.2 mm and 11.6 mm. These findings provide reference data for scaffolds replicating natural ECM properties and establish target mechanical properties for cultured muscle fiber constructs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100447"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yichuan Wang , Yao Lu , Guangmin Liu , Yanxiang Gao , Like Mao
{"title":"Insights into the mechanical and simulated oral processing behaviors of gelatin-κ-carrageenan hydrogels reinforced by sorbitol replacement","authors":"Yichuan Wang , Yao Lu , Guangmin Liu , Yanxiang Gao , Like Mao","doi":"10.1016/j.foostr.2025.100449","DOIUrl":"10.1016/j.foostr.2025.100449","url":null,"abstract":"<div><div>Gelatin-based hydrogels are extensively employed in the food industry, and their mechanical properties and oral perception attributes play essential roles in the applications. In this study, we presented a type of mechanically robust gelatin-carrageenan (KC) hydrogels reinforced by sorbitol replacement. FTIR spectra and T<sub>2</sub> relaxation time analysis revealed that KC addition and sorbitol replacement promoted the formation of intermolecular hydrogen bonds, resulting in denser gel network structures. After KC addition and sorbitol replacement, hydrogels exhibited significantly improved mechanical properties, including higher hardness (from 1.54 ± 0.14 N to 15.64 ± 0.85 N) and storage modulus, greatly outperforming conventional gelatin-carrageenan hydrogels. Additionally, KC addition and sorbitol replacement changed the simulated oral processing behaviors of these hydrogels. The oral thermal stability of the gels was improved and the apparent viscosity (η) was enhanced. In LAOS tests, for all the gels, storage modulus/critical modulus (G′/G′0) was reduced, and loss modulus/critical modulus (G″/G″0) was first increased and then decreased. In tribological tests, sorbitol replacement increased the friction coefficient (μ) and prolonged the boundary region. Importantly, the gels with higher shear viscosity had lower friction coefficients (1.5 %KG-AR). The above findings offered valuable insights for developing mechanically stronger food gels with favorable textural properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100449"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Guido Rolandelli , Silvio David Rodríguez , María del Pilar Buera
{"title":"Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics","authors":"Guido Rolandelli , Silvio David Rodríguez , María del Pilar Buera","doi":"10.1016/j.foostr.2025.100450","DOIUrl":"10.1016/j.foostr.2025.100450","url":null,"abstract":"<div><div>Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance (<sup>1</sup>H-NMR) and differential scanning calorimetry (DSC) after storage at 4 °C for 21 days. The incorporation of the additives reduced the peak, final and setback viscosity of the pastes, indicating limiting gelatinization of TS for the establishment of non-covalent interactions with water and/or starch, restricting further hydration and swelling. Based on <sup>1</sup>H-NMR results, free water molecules were involved in the reassociation of amylose and amylopectin chains; thus, their molecular mobility decreased with the progress of starch retrogradation, as evidenced by the diminishment of the spin-spin relaxation times. DSC results confirmed that the addition of X delayed TS retrogradation, possibly due to the generation of hydrogen bonds interactions, while opposite results were obtained when AG was added, which promoted TS molecules reorganization. P showed a concentration-related effect, since it delayed TS retrogradation at 1 % level and accelerated it at 2 % concentration. Results from this study provide insights on the molecular interactions of TS with xylitol, Arabic gum, and pectin and their modulating effects on starch retrogradation, which are valuable for the development of gluten-free products with varied industrial applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100450"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang
{"title":"Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion","authors":"Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang","doi":"10.1016/j.foostr.2025.100448","DOIUrl":"10.1016/j.foostr.2025.100448","url":null,"abstract":"<div><div>Soy protein concentrate (SPC) is a common ingredient in high moisture extruded meat analogues. However, commercial SPCs can have diverse properties which can affect extrusion outcomes. Yet, the variations between commercial SPCs are often beyond the control of meat analogue manufacturers. Therefore, there is a need to understand how the properties of different commercial SPCs would affect extrudate quality so that manufacturers can screen their ingredients for the desired properties. By investigating a broad range of properties, this study served to study the SPCs on a holistic level and highlight the properties correlated to extrudate quality. The compositional, physicochemical and rheological properties of four SPCs were studied, and their properties were related to the macrostructure and mechanical properties of the extrudates. The study found significant differences between the SPCs for most of the studied properties. Correlation analysis revealed that compositional properties and pH correlated better with extrusion outcomes as compared to other physicochemical properties. Through simple regression analysis, the rheological behaviour of the SPC samples could be related to the fibrous structuring potential of the samples, suggesting that structural breakdown might be an important aspect of fibre formation. The study showed that commercial SPCs indeed varied based on suppliers, and these variations have an apparent impact on the extrudate quality that should not be overlooked, especially for quality control.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100448"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Carlos Antonio Cardoso de Souza , Paula Benoso , Lumena Maria de Camargo Barreto , Izabel Cristina Freitas Moraes , Alessandra Lopes de Oliveira , Bianca Chieregato Maniglia , Milena Martelli-Tosi
{"title":"Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying","authors":"Carlos Antonio Cardoso de Souza , Paula Benoso , Lumena Maria de Camargo Barreto , Izabel Cristina Freitas Moraes , Alessandra Lopes de Oliveira , Bianca Chieregato Maniglia , Milena Martelli-Tosi","doi":"10.1016/j.foostr.2025.100443","DOIUrl":"10.1016/j.foostr.2025.100443","url":null,"abstract":"<div><div>The development of innovative 3D printing matrices enriched with bioactive compounds seamlessly integrates sustainable practices with cutting-edge advancements in functional material design. In this sense, the main objectives of this study were to produce particles enriched with grape pomace extract through spray drying and to evaluate their effect on the active and rheological properties of matrices based on xanthan gum for 3D printing. The extract, obtained by pressurized liquid extraction (PLE), was characterized regarding total phenolic compounds (TPC), anthocyanin content (TA), and antioxidant activity (AA): 3.58 ± 0.02 μg GAE/mL of extract, 219.3 ± 32.2 μg AT/mL of extract and 6.4 ± 0.5 nmol FeSO<sub>4</sub>/mL of extract, respectively. The extract was mixed with maltodextrin (10 % w/v) and spray dried, resulting in spherical microparticles containing: 3.5 ± 0.5 mg GAE/g, 514.1 ± 28.5 μg TA/g and 86.5 ± 4.5 μmol FeSO<sub>4</sub>/g. The microparticles were applied in two formulations of gels for 3D printing using xanthan gum and sodium alginate. The samples demonstrated an increased consistency index, storage modulus (G’) value, and resistance to deformation with the addition of particles. The printed particle samples exhibited behavior in accordance with the rheological analysis, showing increased viscoelasticity in comparison to the control, since they demonstrated improved concordance with the computer-aided design (CAD) software models. This suggests that the phenolic compounds from grape pomace extracts interact with xanthan gum, creating matrices suitable for 3D printing with active properties. These matrices have potential applications in various fields, such as anthocyanin-based pH indicators, nutraceuticals, and functional foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100443"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Preparation of soy protein-based meat analogs by freeze alignment technique: Experimental and modeling of ice crystal size control","authors":"Ratchanon Chantanuson , Manami Miyake , Shinsuke Nagamine , Takashi Kobayashi , Kentaro Matsumiya , Kyuya Nakagawa","doi":"10.1016/j.foostr.2025.100445","DOIUrl":"10.1016/j.foostr.2025.100445","url":null,"abstract":"<div><div>This study investigates the application of a freeze alignment technique to control ice crystal formation in soy protein-based meat analogs, a critical factor influencing the texture of the final product. Varying the freezing methods (air blast and plate freezing) and temperatures from −10 °C to −80 °C, resulted in various freezing rates and directions, which in turn affected the patterns of ice crystal formation. Ice crystal sizes (<em>L*</em>) were obtained experimentally, and the freezing front rate (<em>R</em>) and temperature gradient (<em>G</em>) were obtained from simulation results using the finite element method. The empirical equation, <em>L*</em> = 201.77 <em>R</em><sup><em>−0.03</em></sup> <em>G</em><sup><em>−0.30</em></sup>, was validated against experimental data, with an overall prediction error of 14.74 %. The developed empirical equation serves as a general model for predicting ice crystal size across various freezing methods and temperatures. The results demonstrate that lower freezing temperatures and higher freezing rates produced smaller ice crystals, with average sizes ranging from 77 µm to 209 µm. The developed prediction model, supported by both experimental and simulation data, offers a valuable tool for optimizing the freezing process in the production of soy protein-based meat analogs. The results of this study emphasize the importance of controlling the freezing parameters, especially the temperature gradient, to achieve the desired microstructure in meat analogs produced via the freeze-alignment technique. This predictive equation is a key contribution to designing the textual characteristics of plant-based meat analogs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100445"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Obasi Ukpai Ukoji , Muhammad Mudassir Arif Chaudhry , Lindsey Boyd , Elaine Sopiwnyk , Michael T. Nickerson , Jitendra Paliwal
{"title":"Effect of pretreatment methods of Kabuli chickpea on microstructure and physical properties of enriched bread","authors":"Obasi Ukpai Ukoji , Muhammad Mudassir Arif Chaudhry , Lindsey Boyd , Elaine Sopiwnyk , Michael T. Nickerson , Jitendra Paliwal","doi":"10.1016/j.foostr.2025.100442","DOIUrl":"10.1016/j.foostr.2025.100442","url":null,"abstract":"<div><div>This study examines the impact of chickpea pretreatment methods on the microstructural and physical properties of chickpea-enriched bread, with the goal of determining the most effective treatment for improving bread quality. Five bread formulations were analyzed: a control (100 % wheat flour), a sample with 20 % untreated chickpea flour, and three samples containing 20 % chickpea flour derived from germinated, roasted, or micronized chickpeas. The microstructure of the breads was analyzed using X-ray microcomputed tomography, whereas the physical properties (bread weight, specific volume and crumb colour) were measured according to standard AACC methods. Germination and micronization of chickpeas statistically significantly increased the protein content of the resulting flours (22.1 and 21.5 % dry basis, respectively) as compared to untreated chickpea flour (20.8 % dry basis). The inclusion of pretreated chickpea flours enhanced bread weight and reduced specific volume relative to untreated chickpea-enriched bread and the control sample. Microstructural analysis of breads made with flour from roasted and germinated chickpeas depicted increased open pores, greater uniformity in porosity distribution, thinner crumb walls, and a well-defined, interconnected 3D structure. In conclusion, germination is a promising pretreatment that can be used on chickpeas to enhance the nutritional quality of bread, ensuring physical integrity while enhancing microstructural properties. This study provides valuable insights for optimizing bread production through the incorporation of chickpea flour to develop nutritionally enriched bread.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100442"},"PeriodicalIF":5.6,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}