The aim of this study was to compare the glycaemic index of breads produced using different rising methods and leavening agents. Eleven bread varieties were selected based on method of production, and divided between three groups of ten participants (mean +/- SD age 30.0 +/- 10.7 years and BMI 22.9 +/- 2.8). Standard glycaemic index testing protocol was implemented after an overnight fast, usin...

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...

The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains ...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

Abstract The aim of the work was to assess influence leavening agent on several technological, chemical, and nutritional characteristics breads prepared with whole soft wheat ( Triticum aestivum L.) flours. As agents in bread-making, baker’s yeast, biga, sourdough were utilized. Two ancient varieties, Andriolo Verna , a modern grain variety, Bologna, used. Analysis obtained included measurement...

In recent years, with the awareness of people, interest in natural and functional foods has increased. Sourdough is a dough piece which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic acetic bacteria from air ingredients used (flour, water, etc.) are active. sourdough fermentation, yeast acid work together to form flora. It been proven by studies that breads prep...

The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut khorasan bread on the oxidative status in rats. Two di...