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 effect of partial replacement wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) sugar beet pulp (SBP) on rheological properties the dough quality characteristics flat bread produced were investigated. results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% fiber, 0.53% fat, 57.77% total carbohydrates. (Farinograph Extensograph) tested. a...

Kenaf seeds are underutilized source of food with good dietary fiber, protein, essential oil, and phytocompounds. The objectives this study were to determine the nutritional composition kenaf seeds, techno-functional properties fibre (KSDF), sensory analysis pan bread fortified that was extracted from seeds. Analyses showed rich in (28.87 g/ 100 g), protein (27.07 oil (23.78 g/100 g) mineral (5...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF like rice bread (RB) are found to be nutritionally poor when compared gluten-containing ones. Moreover, due the absence of gluten, technological properties RB different from those wheat (WB). This study was conducted on gluten free (GFRB) for improving its chemical, physical...