This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition of 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% sorghum flour, and 30% potato starch. Nevertheless, a flat top and tendency toward a hole in the crumb remained. Sourdough fermentation of the total sorghum flour eliminated these problems. Size-exclu...

UNLABELLED The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label study were: (1) to determine the GI of white bread and juicy cereal bars FIT (Usovsko, Czech ...

To test whether the glycaemic index is altered by the amount of carbohydrate, meals containing 25 and 50 g carbohydrate as white rice and white bread were taken by seven non-insulin-dependent diabetic subjects. The glycaemic indices to parboiled white rice corresponding to 25 and 50 g carbohydrate were similar, being 55 (SE 10) and 60 (SE 8) respectively. The incremental areas of blood glucose ...

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...

In a polymer membrane fuel cell more than half of the chemical energy of hydrogen is converted to heat during generation of electricity. This causes an increase in the cell temperature. The Cooling field design has a significant role in cell cooling. The cell's performance and stability are reduced due to inappropriate heat dissipation. In this paper, the cooling flow and heat transfer in cooli...

DESIGN Functional foods may be useful for people with diabetes. The soluble fibers beta glucans can modify starch digestion and improve postprandial glucose response. We analyzed the metabolic effects of a specifically designed 'functional' bread, low in starch, rich in fibers (7 g/100 g), with a beta glucan/starch ratio of (7.6:100, g/g), in people with type 2 diabetes mellitus. Methods: Clini...

Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...

The possible use of Lactobacillus brevis IBRC-M10790 with degrading phytase activity was investigated in sourdough and Barbari bread –using 20 and 30% of sourdough in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria in decreasing phytate via using in sourdough was compared to yeast. Results showed that L. brevis ...

There is a growing global concern over the implication of gluten consumption in the everincreasing incidence of coeliac disease (CD), and the gliadin fraction of wheat has been implicated in this life-long intolerance in genetically predisposed individuals. Bread was therefore produced from various blends of maize, cassava, soybeans and pigeon pea flour. Bread from white wheat flour served as c...