Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4 or ferric pyrophosphate in combination with different concentrations of Na2EDTA. Mean Fe absorption from wheat, wheat-soyabean and quinoa (Chenopodium quinoa) infant cereals fortified with FeSO4 or ferrous fumarate rang...

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

Ozonation of wheat grain is a quick and easy process that could be realized during the storage. The ozone is in direct contact with the grain and modifies immediately the properties of the wheat. Stability and resistance of dough were increased with ozonation at 40 ppm in comparative with control sample. The results showed a gradual increase in specific volume of balady bread according to the t...

Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The ...

In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...

kefiran is an exogenous microbial metabolite produced mainly by bacteria and fungi during growth. the present study investigated the effects of the addition of 3% kefiran and 3% xanthan on the extensographic characteristics of wheat dough and the shelf life of raised bread. kefir grain was cultivated in a shaking incubator and kefiran extraction was carried using a centrifugal refrigerator. the...

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%)....

The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55...

BACKGROUND Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD) risk; however, few studies have compared wheat whole grains with wheat refined grains. METHODS This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemic/...