SHALL WE EAT WHOLE-WHEAT BREAD?

Production of Whole Wheat Bread with Good Loaf Volume'

Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...

Whole Wheat Sourdough Bread with Bifidobacteria 2 3 Application of Bifidobacteria as Starter Culture in Whole 4 Wheat Sourdough Breadmaking

We are what we eat

the old adage that pregnant women eat for two might be more true than ever before in the light of recent research into diet and the control of gene expression. the link between the diet of pregnant women—and, to some extent, men—during pre-conception and the health of the fetus has been viewed mostly in terms of major risk factors such as smoking or substance abuse. However, epidemiological and...

What shall we call them?

When last discussed in Pediatrics in 2002, the American Academy of Pediatrics (AAP) Committee on Psychosocial Aspects of Child and Family Health statement “Coparent or Second-Parent Adoption by Same-Sex Parents”2 (reaffirmed February 2010) and the accompanying technical report written by Ellen Perrin, MD, FAAP,3 drew much attention and engendered controversy both within the AAP and outside of i...

Effect of whole bread baked from cultivated wheat with micronutrient fertilizers on serum Zinc

Background: Zinc deficiency is a common problem in the world. Finding adequate solution for combating this problem is very important. The aim of this research was study of the effect of consumption of whole bread baked from cultivated wheat with microfertilizer on serum zinc. Materials & Methods: This double blind field trial was carried out on two villages: Tajaragh as experimental (n=160) an...