Commercially available gluten free breads are of low quality and have a rapid staling during storage, therefore attempts were made to obtain gluten free bread of improved structure properties and extended shelf-life. For this purpose laboratory obtained bean starch, both native or hydrothermally modified, was added to a gluten free formulation. Texture results revealed differences between the b...

There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant poten...

Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5'-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-...

Composition of second-grade dates from the potential Tunisian cultivars “Deglet Nour” was similar to that of commercial dates. In fact, date flesh could present a value addition by extraction and use of date flesh fiber concentrate in bread formulation. Date flesh fiber concentrate (DFFC) of Deglet Nour variety was extracted and dried at 40 °C. This concentrate was added to wheat flour bread at...

Background: Consumption of a diet with a low glycemic index (GI) rich in dietary fiber can help for the management of postprandial blood glucose (PBG) level in normal subjects. Incorporation of whole grain barley rich in β-glucan, fenugreek and ginger as part of a balanced diet offers a variety of health benefits. The purpose of the present work was to evaluate the effect of bread products cont...

Preparations of 6-phytase A (EC 3.1.3.26) and phytase B (acid phosphatase, EC 3.1.3.2) were applied alone and combined in the preparation of dough to estimate their catalytic potential for myo-inositol liberation from rye flour in the breadmaking technology. The experimental bread samples were ground after baking and subjected to determination of myo-inositol bioavailability by an in vitro meth...

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...

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...