ArticleFoods (Basel, Switzerland)2024
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 20 citations in OpenAlex.
- Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage.Scientific reports · 2026Article
- Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.Italian journal of food safety · 2026Article
- Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs.Foods (Basel, Switzerland) · 2026Article
- From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt.International journal of food science · 2026Article
- Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread.Molecules (Basel, Switzerland) · 2025Article
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
- Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture.Gels (Basel, Switzerland) · 2025Article
- Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt.Foods (Basel, Switzerland) · 2025Article
- Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties.Molecules (Basel, Switzerland) · 2025Article
- Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties.Gels (Basel, Switzerland) · 2025Article
- Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production.Foods (Basel, Switzerland) · 2025Article
- The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life.Foods (Basel, Switzerland) · 2025Article
- Characteristics of Soft Wheat and Tiger Nut (Foods (Basel, Switzerland) · 2025Article
- Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.Foods (Basel, Switzerland) · 2024Article
- Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype.Foods (Basel, Switzerland) · 2024Article
- Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch-gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough's attributes, producing a gluten-free-like matrix in the final product.
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Registered trials
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