In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

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...

BACKGROUND The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. METHODS A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a ref...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

BACKGROUND Foods with a low glycemic index are increasingly being acknowledged as beneficial in relation to the insulin resistance syndrome. Certain organic acids can lower the glycemic index of bread products. However, the possible effect of acids in fermented milk products on the glycemic index and on insulinemic characteristics has not been addressed. The metabolic effects of fermented milk ...

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...

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 ...

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

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...

PURPOSE Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption. METHODS Ten healthy male volunteers participated in ...