The aim of this study was to determine the effect ascorbic acid (Vitamin C) as improver in bread on blood glucose response (BGR), Glycemic Index (GI) and Load (GL) healthy subjects. Three concentration namely, 5ppm, 10ppm 15 ppm were added Ab-Graib wheat flour 72 90% extraction making local flat bread. Chemical composition produced sensory properties determined order assess quantity intake by V...

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

abstract: nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. in this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

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 ...

Demand for Quality of Service on the Internet By Jörn Altmann, UC Berkeley The INternet Demand EXperiment Project (INDEX) is a field trial investigating the structure of user demand for qualitydifferentiated Internet access. Demand can be measured in terms of bandwidth, transmitted bytes and connect time, as a function of price and application. Several experiments have been conducted, each runn...