wheat flour is a commodity with a high risk of aflatoxins (afs) contamination. during the bread making there are many processes that can affect the afs stability. the effect of bread making process using different yeast types on afs levels was investigated. for this purpose, standards of afs including b and gwere added to flour and then bread loaves were prepared. three types of commercially av...

The possible use of Lactobacillus brevis IBRC-M10790 with degrading phytase activity was investigated in sourdough and Barbari bread –using 20 and 30% of sourdough in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria in decreasing phytate via using in sourdough was compared to yeast. Results showed that L. brevis ...

Wheat flour is a commodity with a high risk of Aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and G were added to flour and then bread loaves were prepared. Three types of commercially a...

OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...

Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...

There is a considerable mismatch between current intakes of vitamin D by many European populations and recommended target intakes for the vitamin [1]. While traditional fortification of milk and other dairy products remains important in tackling inadequate intake, additional strategic approaches to fortification, including biofortification, of a wider range of foods, have the potential to incre...