Research regarding the bread quality improvement by using flours from germinated leguminous

Project manager: Prof. dr. eng. Georgiana Gabriela CODINĂ

Senior researcher: Prof. dr. eng. Silvia MIRONEASA

Young researcher: Prof. dr. eng. Mircea OROIAN

PhD Students: Eng. Denisa ATUDOREI

Eng. Andreea MUSU (VOINEA)

Eng. Mădălina IUGA

The research project aims to analyze the effect of the flour addition from germinated legumes (chickpea, lentils, soybeans, lupins, beans) in a malted form obtained through lyophilization on the bread quality from the technological and nutritional point of view. In this regard, it will be evaluated the quality and the composition of the raw materials used, the modifications of the rheological properties induced by the addition of flour from legumes in a germinated form in wheat flour, the dough microstructure and the quality of the bakery products obtained. The research aims to produce natural bakery products, with a “clean label” by using germinated legumes in a malted form which can improve the quality of the refined wheat flour with a low α amylase content and of a strong or very good quality for bread making. Also, due to the high nutrients content from the germinated seed flour its addition in refined wheat flour will significantly improves the nutritional quality of the bakery products.

The research aims is to establish the optimum doses of germinated legumes flours that can substitute wheat flour in order to obtained bakery products of a good quality. The research methodology is a complex one being used during this project modern devices like AAS, HPLC-DAD, Alveograph, Consistograph, Falling Number, Rheofermentometer, dynamic rheometer, EFLM, stereo microscope, textural analyzer, freeze dryer, e.g.

The specific objectives of the projects are as follows:

(O1) Physico-chemical characteristics of wheat flour and legumes used as base materials

(O2) Production and physico-chemical characteristics of germinated flours

(O3) Physico-chemical characteristics of composite flours

(O4) Evaluation of rheological properties of composite flours

(O5) Microstructure analysis of dough from composite flours

(O6) Evaluation of the bakery products quality obtained from composite flours

I. Articles published in journals indexed/quoted ISI

1. Atudorei D, Codină G.G., 2020, Perspectives on the use of germinated legumes in the bread making process, a review, Applied Sciences, impact factor 2.838, Q2 journal, accession number: WOS:000580385400001

Available online: https://www.mdpi.com/2076-3417/10/18/6244

 

2. Atudorei D, Stroe S.G., Codină G.G., 2020, Physical, physiological and minerals changes of different legumes types during the germination process, Ukranian Food Journal, 9 (4), 844-863, Web of Science, accession number: WOS: 000616627300008

Available online: http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202020%20V.9%20Is.4.pdf

 

3. Atudorei D, Stroe S.G., Codină G.G., 2021, Impact of germination on the microstructural and physicochemical properties of different legume types, Plants-Basel, impact factor 4.658, Q1 journal, accession number: WOS: 000634093800001

Available online: https://www.mdpi.com/2223-7747/10/3/592

 

4. Atudorei D, Atudorei O, Codină G.G., 2021, Dough rheological properties, microstructure and bread quality of wheat-germinated bean composite flour, Foods, impact factor 5.561, Q1 journal, accession number: WOS: 000676853800001

Available online: https://www.mdpi.com/2304-8158/10/7/1542

5. Ungureanu-Iuga M., Atudorei D., Codină G.G., Mironeasa S., 2021, Rheological approaches of wheat flour dough enriched with germinated soybean and lentil, Applied Sciences, impact factor 2.838, Q2 journal, accession number: WOS: 000742694600001

Available online: https://www.mdpi.com/2076-3417/11/24/11706

6. Atudorei D., Ungureanu-Iuga M., Codină G.G., Mironeasa S., 2021, Germinated chickpea and lupine as promising ingredients for breadmaking – rheological features, Agronomy-Basel, impact factor 3.949, Q1 journal, accession number: WOS: 000735685200001

7. Atudorei D., Ropciuc S., Codină G.G., Possibilities to use germinated lupine flour as an ingredient in breadmaking to improve the final product quality, Agronomy-Basel, impact factor 3.949, Q1 journal, accession number: WOS: 000775367400001

Available online: https://www.mdpi.com/2073-4395/12/3/667

8. Atudorei D., Atudorei O., Codină G.G., The impact of germinated chickpea flour addition on dough rheology and bread quality, Plants-Basel, impact factor 4.658, Q1 journal, accession number: WOS: 000794770500001

Available online: https://www.mdpi.com/2223-7747/11/9/1225

9. Atudorei D., Mironeasa S., Codină G.G., Effects of germinated lentil flour on dough rheological behavior and bread quality, Foods, impact factor 5.561, Q1 journal

Available online: https://www.mdpi.com/2304-8158/11/19/2982

 

II. Articles published in journals indexed BDI

1. Codină G.G., Iuga M., Stroe S.G., Mironeasa S., Chemical characterization of wheat-germinated legumes composite flours, International Multidisciplinary Scientific GeoConference Surveying Geology and Mining Ecology Management, SGEM, Volume 21, Issue 6.1, Pages 79 – 87, DOI: 10.5593/sgem2021/6.1/s25.11 – SCOPUS indexed

2. Ursachi F., Atudorei D., Ungureanu-Iuga M., Codină G.G., Amino acids composition of wheat-germinated legumes composite flours, accepted for publication in Scientific Bulletin. Series F. "Biotechnologies", ISSN 2285-1364, International Database Indexing: Index Copernicus, CABI, DOAJ, Ulrich’s Periodicals Directory (ProQuest), PBN, Cite Factor (Academic Scientific Journals), Scipio, OCLC (WorldCat), Research Bible, Google Scholar.

 

III. Patents applications filed submitted for evaluation to OSIM

1. Codină G.G., Mironeasa S., Atudorei D., Mușu A., Ungureanu-Iuga M., Oroian M.A., Functional flour from germinated legumes for baking and process for obtaining it A/00570/2021 has been title changed according to OSIM recommendations to Process for obtaining a functional flour for bread-making obtained from germinated legumes 

2. Codină G.G., Mironeasa S., Atudorei D., Mușu A., Ungureanu-Iuga M., Oroian M.A., Functional white bread with an increased protein value by adding germinated legumes and the process of obtaining it, A/00569

3. Codină G.G., Mironeasa S., Atudorei D., Mușu A., Ungureanu-Iuga M., Oroian M.A., Nutritionally enriched white bread with the addition of flour from germinated legumes with high enzymatic activity and process for obtaining it, A/00568/2021 has been title changed according to OSIM recommendations to Process for obtaining a bread-type food product nutritionally enriched with germinated legumes flour addition and the process for obtaining flour from the mix of germinated legumes 

 

IV. Conference participations

1. Atudorei D., Golea C., Physical and physiological modifications of different legumes types during the germination process, oral presentation to the 9th Edition for International Conference for Students-Student in Bucovina, 18 December 2020, Suceava, prize III to Ph.D. Research students section

Available online: http://fia-old.usv.ro/fiajournal/Student_in_Bucovina_2020/

2. Atudorei D., Atudorei O., Codină G.G., Physico-chemical and consumer acceptance of white bread as affected by germinated bean flour addition, 87 International scientific conference of young scientist and students “Youth scientific achievements to the 21st century nutrition problem solution”, 15–16 April, 2021

Available online: http://conferencenuft.ho.ua/Books%20of%20abstracts/2021/Part%201.pdf

3. Atudorei D., Improving the quality of bakery products by using germinated legume flour, RO.aliment SHOW, fifth edition, 17-21 may, oral presentation on 20 may during Backery products & Swets & Alternative products section (invited representatives of the food industry, academia, consumers)

Available on-line: https://www.roaliment.ro/academy/event/ro-aliment-show-2021-fost-ingredients-show/

4. Atudorei D., Atudorei O., Codină G.G. The effect of germinated beans on wheat dough rheology, The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field OPROTEH 2021, 25-27 May, Bacău, Romania

Available online: http://oproteh.ub.ro/

5. Iuga-Ungureanu M., Atudorei D., Codină G.G., Mironeasa S., Chemical characterization of wheat-germinated legumes composite flours, XXIth International Multidisciplinary Scientific GeoConference Surveying, Geology and Mining, Ecology and Management – SGEM 2021

Available on-line: https://www.sgem.org/

6. Atudorei D., Codină G.G., Dough rheological properties as affected by addition of germinated chickpea flour, 8th Edition of the International Conference, 5th November 2021 Biotechnologies, present and Perspectives

Available on-line: https://fiajournal.usv.ro/conference2021/

7. Atudorei D., Codină G.G., The effect of germinated lentil flour on bread making, 8th Edition of the International Conference, 5th November 2021 Biotechnologies, present and perspectives

Available on-line: https://fiajournal.usv.ro/conference2021/

8. Atudorei O., Atudorei D., The effect of the addition of germinated soybean flour on the rheological properties of wheat flour dough, Annual student scientific communication session, november 2021, Facultatea de Ingineria Mediului și Știința Alimentelor, Târgoviște

9. Atudorei D., Atudorei O., Codină G.G., Nutritional impact of the germinated bean flour addition in the recipe for making white wheat bread, 88 International scientific conference of young scientist and students “Youth scientific achievements to the 21st century nutrition problem solution”, April-May, Kyiv, NUFT, 2022

Available on-line:  http://conferencenuft.ho.ua/Books%20of%20abstracts/2022/Part%201.pdf

10. Codină G.G., Atudorei D., Ungureanu-Iuga M., Ursachi F., Amino acids composition of wheat-germinated legumes composite flours, The International conference agriculture for life, life for agriculture, June 2-4, 2022, Bucharest, Romania

11. Codină G.G., Atudorei D., Ungureanu-Iuga M., Ursachi F., Stroe S.G., Effects of germinated lupine and chickpea flour addition on nutritional quality of white wheat bread, 4th World conference on sustainable life sciences, 1-7 August, Istanbul, Turkey

Available on-line: https://www.wocols.com/

12. Codină G.G., Atudorei D., Ursachi F., Stroe S.G., Ungureanu-Iuga M., Nutrition value of white wheat bread supplemented with soybean and lentil germinated flour, European Biotechnology Congress 2022, 5-7 October, Prague, Czechia

Available on-line: http://eurobiotech2022.eu/