Quality and Shelf Life of a Bread Formula Enriched with Black Garlic.
Black garlic is a processed product obtained by heat-treating fresh bulbs (Allium sativum L.) at high temperatures and high humidity for several days, resulting in cloves with a sweet flavor that are rich in bioactive compounds. The inclusion of black garlic in baked goods to enhance their antioxidant content and shelf life is a method of considerable interest that does not compromise their sensory quality or consumer acceptance.
In this context, the objective of a recent study conducted by a group of researchers (Tedeschi and Maietti, 2025) was to evaluate the quality, chemical characteristics, functional properties, and shelf life of bread containing increasing percentages (0.5%, 1%, 2%, and 3%) of Voghiera black garlic powder. The data obtained show that the presence of this powder does not alter the product’s nutritional composition, while the concentration of polyphenols, total flavonoid levels, and antioxidant activity increase progressively with the percentage of garlic content compared to the control samples.
It was also observed that the bread prepared in this way (especially the 1% and 2% formulations) has improved shelf life, reducing the growth of microorganisms and water loss compared to traditional samples, though it shows a slight increase in acidity and color intensity. In conclusion, using black garlic powder derived from bulbs that are not directly consumable is an important step within the concept of the circular economy and, at the same time, enables the development of bread formulations with improved functional properties.
Quality Analysis of Bread Samples Containing Whole-Grain Pearl Millet Flour.
Current climate change and the alarming water scarcity suggest the need to shift to alternative crops other than common cereals. In this context, millet—one of the main food sources in arid and semi-arid regions (Africa, India, and China) and the sixth most important crop in the world—exhibits characteristics of marked sustainability compared to major cereals. Among the various varieties of this crop, pearl millet (Pennisetum glaucum L.) stands out for its high content of fiber, minerals, and antioxidants.
In this context, the aim of a recent study conducted by a group of Italian researchers (Parenti et al., 2025) was to evaluate the effects of using this cereal on bread quality. For the experiment, pearl millet was ground into whole-grain flour; half of this flour was fermented with Saccharomyces cerevisiae and Companilactobacillus paralimentarius (for 24 hours at 28°C) and then dried (for 20 hours at 30°C). The results show that fermentation and particle size have significant effects on the technological properties of millet flours, while wheat-millet blends (80:20) behave similarly to 100% wheat flour.
The presence of millet in bread reduces its specific volume without altering the softness of the crumb and introduces some differences in other texture parameters, as well as in color. In conclusion, the results obtained so far expand our understanding of the technological properties of millet and demonstrate that it is possible to produce high-quality bread with 20% whole-grain millet flour, thereby enriching the product’s nutritional profile.
Bibliographic References: Tedeschi & A. Maietti, National Conference on Food Science and Technology, Bologna, June 9–10, 2025, 59; Parenti et al., National Conference on Food Science and Technology, Bologna, June 9–10, 2025, 45.
