Pieces of bread were collected from some regions of the world, and various microorganisms belonging to bacteria as well as yeast were found in the bread samples collected by an optical microscopic observation. SDS-PAGE showed that some of the bread contained mainly partially hydrolyzed proteins, suggesting bacterial proteases hydrolyzing protein and lowering of bread allergenicity. Bread baked ...

BACKGROUND Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries. METHOD Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples wer...

Background and purpose:Consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in Iran. So bread production in our country faced difficulties and one part of them is related to health issues which are bread production. Also, in some cases, baking soda is used in the bread production. This study was done to study the envir...

background and purpose:consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in iran. so bread production in our country faced difficulties and one part of them is related to health issues which are bread production. also, in some cases, baking soda is used in the bread production. this study was done to study the envir...

Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...

Dropa T., Hajšlová J., Lancová K., Burešová I. (2014): The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech J. Food Sci., 32: 570–577. The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of p...

Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resi...