Furan derivatives dynamic in rye bread processing
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چکیده
منابع مشابه
Randomised clinical trial: low‐FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
BACKGROUND Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. AIM To evaluate if rye bread low in FODMAPs would be better tolerated than regular rye bread in subjects with IBS. METHODS The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both...
متن کاملUnderstanding the Effect of Rye Chromatin in Bread Wheat
and Meinel, 1994; Moreno-Sevilla et al., 1995a; McKendry et al., 1996). The 1RS.1BL translocation is one of the Most experiments on 1RS translocations in wheat (Triticum aestimost frequently used alien introgressions in wheat vum L.) cannot separate the effects of introgressions of rye (Secale breeding programs throughout the world (Braun et al., cereale L.) chromosome arm from the absence of c...
متن کاملThe consumption of rye bread and white bread as dimensions of health lifestyles in Finland.
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...
متن کاملEffect of Hagberg Falling Number on Rye Bread Quality
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...
متن کاملPostprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms
BACKGROUND Rye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism and plasma level of short chain fatty acids (SCFAs). METHODS Twenty-one (12 women) of 23 recru...
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ژورنال
عنوان ژورنال: Procedia Food Science
سال: 2011
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2011.09.173