OBJECTIVE The aim of this research was to describe the variation in bread consumption within social classes and to link this consumption to health-related lifestyles in Finland from 1978 until 1998. DESIGN A cross-sectional survey on health-related behaviour and socio-demographic factors has been conducted annually since 1978. SETTING Mailed questionnaire. SUBJECTS A random sample of 5000...

Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter b...

Bread is rich in dietary fibre and many phytochemical compounds, which may influence chemoprevention of colon cancer. In the present study, we evaluated the effect of three kinds of bread on DMH-induced colorectal tumours in F344 rats. F344 rats were divided into four groups (Steinmetz Three-Grain bread, Steinmetz Country bread, White bread, and MF). All groups were injected with 1,2-dimethylhy...

Cereal industry and its derived products have a big economic and social importance worldwide. Therefore, as wheat flour is a commodity for all bread and bakery industry, it is safety is of high nutrition and toxicological interest. In this investigation we intend to study and determine the content of twelve metals in 50 samples of wheat flour coming from a wheat flour industry. Macro elements s...

As part of this functional food covenant, the world is searching for new healthy products with ample quantities bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters enriched CSP, acids composition, p...

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...

In recent years, the changing lifestyle has led people to consume ready-made food. Recently, increasing type of "fast food" left place unhealthy foods healthy, functional snacks. With increase in ready-to-eat food consumption, studies on packaging techniques extend shelf life continue parallel. Shelf are carried out create minimum loss taste, texture and nutritional elements product. this direc...