In presenting the case for fortified flour I have purposely tried to avoid argument and to deal with established facts. I must, however, recall the strong preference of the public for white bread as against even the slightly darker bread made from 80% extraction flour. I can, of course, give, and on other occasions have given, proof of it, but I am assuming that it is accepted by this Society, ...

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour staple many diets significant source fructans, which considered FODMAPs. reduction fructans via sourdoug...

Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance gluten-free flour are still unexplored. Based hypothesis, sonicated rice (2–20 min) was used replace 30% native control formulation bread. Breadmaking characterized by doughs' pasting, therma...

BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...

The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made dough with monosaccharides added instead of sucrose. In this study, was applied along the baking Saccharomyces cerevisiae to conventional containing liquid ability elevated increasing ratio S. cerevisiae, which synthesizes external invert...

The provision of an adequate and high-quality food supply is a challenging issue due to the continued growth population reduction arable land resources. To solve these problems, new efficient manufacturing processes need be developed meet needs for healthy nutritious food. Metabolic engineering microorganisms feasible approach alleviate this problem its biosynthesis. For thousands years, yeast ...

UNLABELLED Carob germ proteins have been shown to have functional properties similar to wheat gluten enabling formulation and production of yeast leavened gluten-free baked goods from a true dough rather than a stiff batter. The purpose of this research was to optimize the production of wheat-free bread containing carob germ flour, corn starch, NaCl, sucrose, hydroxypropyl methylcellulose (HPMC...

AIMS To study the yeast diversity of Nigerian palm wines by comparison with other African strains. METHODS AND RESULTS Twenty-three Saccharomyces cerevisiae strains were obtained from palm wine samples collected at four locations in eastern Nigeria, and characterized using different molecular techniques: internal transcribed spacer restriction fragment length polymorphism and sequence analysi...