As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. in this study, the effect of the fermentation process by four lactic acid bacteria (lab) and yeaston an industrial scale, was studied on acrylamide reduction in bread. results showed that the flour specifications and the kind of microorganisms in the fermentation process are import...

Cell growth is a complex phenotype widely used in systems biology to gauge the impact of genetic and environmental perturbations. Due to the magnitude of genome-wide studies, resolution is often sacrificed in favor of throughput, creating a demand for scalable, time-resolved, quantitative methods of growth assessment. We present ODELAY (One-cell Doubling Evaluation by Living Arrays of Yeast), a...

A sensitive method for detecting bromate in bread by ion chromatography with inductively-coupled plasma mass spectrometry (IC/ICP-MS) was developed. Bromate was extracted from bread with water. The clean-up procedure included a 0.2 micron filter, a C18 cartridge for defatting, a silver cartridge to remove halogen anions, a centrifugal ultrafiltration unit to remove proteins, and a cation-exchan...

A two-stage random telephone/mail survey was conducted during the last quarter of 1998 among Adelaide residents to determine consumers' use of soy bread and other soy products and their health expectations of soy products. One in five (21%) of 1477 telephone subscribers usually consumed soy bread and related soy products. Comparisons of soy bread consumers and non-consumers, based on the mail s...

Malnutrition is a major challenge in Ethiopia. On the other hand, there high production of banana and orange-fleshed sweet potatoes northern part However, it exposed to postharvest loss without value addition them. This study aimed characterize bread developed from wheat, banana, potato composite flour. The was with different proportions flour ratio 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20...

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 ...

Background: Bakers, due to the nature of their jobs, are at risk of musculoskeletal disorders (MSDs) caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for MSDs in bakers. Materials and Methods: In the current study, all Sangak, Taftoon, and Lavash bread bakeries in Gonabad, Iran, were selected based on census method. Then, hierarchical task...

The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but onl...

BACKGROUND Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary aim of the study was to investigate if whole grain rye crisp bread compared to refined wheat crisp b...