نتایج جستجو برای: bread

تعداد نتایج: 9588  

2011
Zhi Liu Flemming Møller

Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-w...

2017
Maria Królak Marzena Jeżewska-Zychowicz Marta Sajdakowska Jerzy Gębski

The average daily intake of fiber is still too low in relation to nutritional recommendations, as was found in several studies. Therefore, it is necessary to recommend ways to increase fiber intake in the diet. Increasing the consumption of bread rich in fiber as a substitute of white bread is one of the ways to increase fiber intake. The aim of this study was to find out whether nutrition know...

2011
Isabel Bondia-Pons Emilia Nordlund Ismo Mattila Kati Katina Anna-Marja Aura Marjukka Kolehmainen Matej Orešič Hannu Mykkänen Kaisa Poutanen

BACKGROUND The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. METHODS A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a ref...

Journal: :The British journal of nutrition 2009
Tonje Holte Stea Solveig Uglem Margareta Wandel Mohammad Azam Mansoor Wenche Frølich

The aim of the present investigation was to study the effect of a dietary intervention which combined nutrition information with increased availability of vegetables, fruits and wholegrain bread. The effect of the intervention was determined by changes in the intake of vegetables, fruits, wholegrain bread and estimated nutrients. Furthermore, the study investigated whether changes in relative c...

2010
Sundrish Sharma Darleen A. DeMason Bahman Ehdaie Adam J. Lukaszewski J. Giles Waines

The spontaneous translocation of the short arm of chromosome 1 of rye (1RS) in bread wheat is associated with higher root biomass and grain yield. Recent studies have confirmed the presence of QTL for different root morphological traits on the 1RS arm in bread wheat. This study was conducted to address two questions in wheat root genetics. First, does the presence of the 1RS arm in bread wheat ...

Journal: :Journal of nutritional science and vitaminology 2013
Chizuko Maruyama Nahoko Kikuchi Yumiko Masuya Saki Hirota Risa Araki Taro Maruyama

Vegetable consumption has been encouraged as a component of nutritional education for obese and insulin-resistant patients. However, the benefits of vegetable intake in a therapeutic diet on postprandial glycemic and lipidemic responses have not been clarified. We studied the effects of the intake of spinach, a green-leafy vegetable rich in dietary fiber and α-tocopherol, with a fat-rich meal o...

2007
Leena Räsänen

Carl von Linné was interested in dietetics, which in his time covered all aspects of a healthy life. As a utilitarian he understood the importance of private economy and paid attention to bread in many of his publications. Two texts, Ceres noverca arctoum and De pane diaetetico, were wholly devoted to bread and bread-making. Linné classified different types of bread, and described their nutriti...

2011
Yanhong Liu Juming Tang Zhihuai Mao Jae-Hyung Mah Shunshan Jiao Shaojin Wang

0260-8774/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.jfoodeng.2010.11.019 ⇑ Corresponding author. Tel.: +1 509 335 2140; fax E-mail address: [email protected] (J. Tang). This study explored the application of radio frequency (RF) energy in conjunctionwith conventional hot air treatment to provide uniformheating for control ofmold in pre-packaged bread loaf. A 6 kW, 27.12 MHzRF system was...

2017
Reijo Laatikainen Jari Koskenpato Sanna-Maria Hongisto Jussi Loponen Tuija Poussa Xin Huang Tuula Sontag-Strohm Hanne Salmenkari Riitta Korpela

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be ...

1996
KEISHA TRESSA ROBERTS Keisha T. Roberts Sonny Augustus Williams

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

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