A method for the determination of propionate in bread is described. The propionate was extracted from the bread with a repeated extraction procedure and measured using capillary zone electrophoresis in the indirect UV mode applying a background electrolyte of 0.005 M Tris adjusted at pH 4.6 by adding benzoic acid. Using laboratory-baked bread containing known amounts of sodium propionate, recov...

Background and Objectives: Historically, bread has been the most important source of human nutrition.  The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted.  The most important cause of this waste rate is low quality of the produced bread and inadequate public attention paid to Islam recommendation on bread sanctit...

Sir,?I was glad to see the letter on this subject from " B. A. C." in your last issue, together with your editorial approval of it. Can nothing be done to indfi.ee bakers to give us really palatable and nutritious bread ? No doubt they will say, as you do, that their customers love to have ill-baked, tasteless bread. But once upon a time j)eople were content with smelly omnibuses carpeted with ...

The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Gl...

BACKGROUND Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of beta-carotene during processing. OBJECTIVE To explore whether ...

The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat-taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough stability time, time to break down, mixing tolerance index, and farinographic quality number were ...

BACKGROUND Increased lipid profile after each meal can disturb the endothelial function. The present study assessed the effects of bread supplemented with oat bran on serum lipids and endothelial dysfunction in patients with hypercholesterolemia. METHODS This clinical trial was conducted on 60 isolated hypercholesterolemic patients. The subjects were randomly allocated to either intervention ...

1. Cereals : (i) The total quantity of rationed cereals should be as laid down, from time to time, by the rationing authorities. At present, it is 12 ozs. per day per patient. It should preferably be distributed in the proportions indicated against rice, bread, wheat flour, etc. in the different diet scales. (ii) Undermilled rice a ,, wholemeal bread sho be used in. place of nil and/or polished...

Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked ma...

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...