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...

Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout production process. This study investigated impact incorporating vegetable processing from tomatoes (TP) and bell peppers (PB) on dough characteristics bread quality, with concentrations TP PB ranging 3% 12% based flour weight. The addition influenced farinograph characteristics, increasing ...

The goal of this work was to investigate the use selected starter cultures obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing yeast strain (either commercial Saccharomyces cerevisiae or maltose-negative Kazachstania unispora strain) two strains Lactic Acid Bacteria (LAB), belonging Weissella cibaria Ped...

Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter b...

Bread is rich in dietary fibre and many phytochemical compounds, which may influence chemoprevention of colon cancer. In the present study, we evaluated the effect of three kinds of bread on DMH-induced colorectal tumours in F344 rats. F344 rats were divided into four groups (Steinmetz Three-Grain bread, Steinmetz Country bread, White bread, and MF). All groups were injected with 1,2-dimethylhy...

introduction: sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. commercial sourdough processes do not rely on fortuitous flora but on the use of specific starter cultures. there has ...

Sub-soil (> 30 cm) salinity and sodicity is a growing problem particularly in irrigated agricultural areas with rising water tables, poor water quality and/or deficient soil drainage. There were two objectives in this study; (1) to quantify the effect of sub-soil salinity and sodicity in grain yield of triticale, bread wheat and durum wheat and, (2) to determine if genotypes within and between ...

To determine the glucose responses of diabetes mellitus type II subjects to fruits, four locally available fruits (containing 25 g of available carbohydrates per serving portion) of chico, mango, pineapple, and papaya were tested among ten type II diabetic subjects, using wheat bread as the control. Results of the in vivo test indicated that chico and mango had significantly lower (P ≤ 0.05) bl...

Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of a closely related but underutilized grass, Eragrostis curvula (Schrad.) Nees. The nutritive value of the grains was c...

The increasing knowledge of sourdough fermentation generates new opportunities for its use in the bakery field. New fermentation technologies emerged through in depth sourdough research. Dextrans are extracellular bacterial polysaccharides produced mainly by lactic acid bacteria (LAB). These bacteria convert sucrose thanks to an inducible enzyme called dextransucrase into dextran and fructose. ...