Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...

Wheat flour is a commodity with a high risk of Aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and G were added to flour and then bread loaves were prepared. Three types of commercially a...

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

0956-7135/$ see front matter 2009 Elsevier Ltd. A doi:10.1016/j.foodcont.2009.07.012 * Corresponding author. Address: Fundación Inves Benedicta de la Cruz, M. Dorronzoro 141, B6700FTA Lu Tel./fax: +54 2323 425946. E-mail addresses: [email protected], a The aim of this work was to identify the occurrence of deoxynivalenol (DON) and ochratoxin A (OTA) in flour; to estimate the reducti...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1.4-1.7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. ...

F resh bakery products have been a staple food for humans for hundreds of years. Freshly baked products have a flavorful aroma, yeasty, sweet taste, and soft but resilient texture. However, the freshness of bakery products can be lost quickly over time. This loss of freshness is due to a series of slow chemical and physical changes that leads to progressive firming of the crumb, commonly referr...

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...

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...

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...