Reducing wheat and bread loss waste is crucial for ensuring global food security sustainability. The importance of reducing particularly significant in Iran, where a staple crop vital component the country’s security. A value stream mapping study was conducted to identify hotspots critical data gaps along lifecycle (WBL). In October 2018, 14 experts were surveyed Fars province, Iran’s second-la...

A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed u...

Superoxide dismutase (SOD) acts as first line of defense against oxidative and genetic stress. Manganese superoxide dismutase (MnSOD), found in mitochondria or peroxisomes, contains Mn(III) at the active site. Therefore, it is of interest to study MnSOD from bread wheat (a grain crop). However, a structure model is not yet solved for bread wheat MnSOD. Hence, we describe the structure model of ...

BACKGROUND Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary aim of the study was to investigate if whole grain rye crisp bread compared to refined wheat crisp b...

Bread is one of the most widely consumed foods. Its impact on human health is currently of special interest for researchers. We aimed to identify biomarkers of bread consumption by applying a nutrimetabolomic approach to a free-living population. An untargeted HPLC-q-TOF-MS and multivariate analysis was applied to human urine from 155 subjects stratified by habitual bread consumption in three g...

BACKGROUND Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety. However, the mechanism behind the benefits of acetic acid on blood glucose and satiety is not clear. We hypothesized that the gastric emptying rate could be inv...

Bouchra Sayed Ahmad1,3, Thierry Talou1, Evita Straumite2, Martins Sabovics2, Zanda Kruma2, Zeinab 3 Saad3, Akram Hijazi3 and Othmane Merah1,4 4 5 1Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, Toulouse, France 6 ; [email protected], [email protected], [email protected] 7 2Department of Food Technology, Faculty of Food Technology, Latvi...