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 ...

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...

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...

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...

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 ...

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 ...

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread sampl...

The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...

PRIMARY OBJECTIVE To provide nutritional composition data for commonly consumed traditional Apache foods to enable an assessment of dietary intake and to evaluate a food-store based intervention aimed at reducing risk of chronic disease. METHODS AND PROCEDURES Weighed recipes were collected in Apache households on the White Mountain Apache reservation in Arizona. The nutritional composition w...

There is a considerable mismatch between current intakes of vitamin D by many European populations and recommended target intakes for the vitamin [1]. While traditional fortification of milk and other dairy products remains important in tackling inadequate intake, additional strategic approaches to fortification, including biofortification, of a wider range of foods, have the potential to incre...