contradictory messages, so it can be comforting to cling to advice that appears constant. One concept on which the nutritional cognoscenti are united is the value of eating a diet rich in fibre.' 1 This quote from a doctor writing in a British broadsheet newspaper illustrates many of the problems faced by nutritional epidemiologists and health practitioners who try to determine the health damag...

BACKGROUND Fiber intakes in developed countries are generally below those recommended by relevant authorities. Given that many people consume fiber-depleted refined-grain products, adding functional fiber will help to increase fiber intakes. The objective of the study was to determine metabolic and sensory effects of adding fiber to bread. METHODS A double-blind pair of randomized crossover t...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

BACKGROUND Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in rye dietary fibre composition and content. METHODS The st...

This paper investigated the efficiency of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the reduction of acrylamide in fried bread sticks and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives. Fried bread sticks were made via traditional processing technology. The flour was mixed with d...

This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and ...

It is well recognised that the consumption of seaweed isolates (such as alginate) successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. However, to date, the effect of adding whole seaweed to bread has not been widely investigated. Hence, this study aims to investigate the acceptability of Ascophyllum nodosum enriched bread as part of a meal, and measure its e...

Food photographs are widely used as instruments to estimate portion sizes of consumed foods. Several food atlases are available, all developed to be used in a specific context and for a given study population. Frequently, food photographs are adopted for use in other studies with a different context or another study population. In the present study, errors in portion size estimation of bread, m...

Fennel seeds are a source of many nutrients, i.e. sugars, minerals, essential fatty acids, vital vitamins, protein and fibre. They are also rich in essential oil and many flavonoids. The sweet-flavoured fennel seeds are very popular worldwide and are extensively used in culinary and therapeutic fields. Bread fortified with fennel seed powder is thus likely to have higher consumer acceptability ...

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise fr...