نتایج جستجو برای: bread

تعداد نتایج: 9588  

Journal: :Food science and technology international = Ciencia y tecnologia de los alimentos internacional 2016
Paola Conte Costantino Fadda Antonio Piga Concha Collar

In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both gluten-containing and gluten-free products market. The objective of this study was to provide a realistic and detailed overview of the current bre...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2014
Aneta Kopeć Barbara Borczak Mirosław Pysz Elżbieta Sikora Marek Sikora Duska Curic Dubravka Novotni

BACKGROUND Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. MATERIAL AND METHODS Wholemeal breads were bak...

Journal: :The American journal of clinical nutrition 2002
Katri S Juntunen Leo K Niskanen Kirsi H Liukkonen Kaisa S Poutanen Jens J Holst Hannu M Mykkänen

BACKGROUND Various botanical and structural characteristics of starchy food modify the postprandial glucose and insulin responses in humans. OBJECTIVE We investigated what factors in grain products affect human glucose and insulin responses and elucidated the mediating mechanisms. DESIGN Ten men and 10 women [mean age: 28 +/- 1 y; mean body mass index (in kg/m(2)): 22.9 +/- 0.7] with normal...

Journal: :Acta Agriculturae Serbica 2022

A new type of functional food products-bread supplemented with yeast extract-was developed and optimized. In the next product development phase, samples bread extract were tasted evaluated by 536 randomly selected consumers, their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level awareness about importance labeling impact on health, while low r...

2013
Mohammad Talaei Noushin Mohammadifard Mohammad-Reza Khaje Nizal Sarrafzadegan Firoozeh Sajjadi Hasan Alikhasi Maryam Maghroun Farhad Iraji Shahram Ehteshami

The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) I...

Journal: :Occupational medicine 2004
T A Smith

BACKGROUND Although baker's asthma has attracted considerable research interest over the last 30 years, success in its prevention has been slow to achieve. This paper describes the results of an alternative preventive strategy, based on an observation that the excess of sensitization in bread bakers is largely due to IgE-mediated allergy to fungal amylase, contained in bread improvers. The prac...

Journal: :The American journal of clinical nutrition 2005
David E Laaksonen Leena K Toppinen Katri S Juntunen Karin Autio Kirsi-Helena Liukkonen Kaisa S Poutanen Leo Niskanen Hannu M Mykkänen

BACKGROUND The metabolic syndrome markedly increases the risk of type 2 diabetes and cardiovascular disease, but the influence of dietary modification on insulin and glucose metabolism independent of weight loss is still poorly understood. OBJECTIVE Our aim was to test whether carbohydrate dietary modifications improve insulin sensitivity and secretion and glucose tolerance in overweight or o...

Journal: :iran agricultural research 2008
m. majzoobi a. farahnaky r. ostovan

there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

Journal: :Journal of agricultural and food chemistry 2007
Tilman J Schober Scott R Bean Daniel L Boyle

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...

Journal: :International journal of food sciences and nutrition 2015
Abbe Maleyki M Jalil Christine A Edwards Emilie Combet Muhammad Ibrahim Ada L Garcia

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined th...

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