نتایج جستجو برای: fortified bread
تعداد نتایج: 14111 فیلتر نتایج به سال:
The average daily intake of folate, one of the B vitamins, falls below recommendations among the Finnish population. Bread and cereals are the main sources of folate, rye being the most significant single source. Processing is a prerequisite for the consumption of whole grain rye; however, little is known about the effect of processing on folates. Moreover, data on the bioavailability of endoge...
Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses.
Bread is consumed daily by billions of people, yet evidence regarding its clinical effects is contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary interventions comprising consumption of either traditionally made sourdough-leavened whole-grain bread or industrially made white bread. We found no significant differential effects of bread type on multiple clini...
Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan conce...
Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...
INTRODUCTION The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. METHODS Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory eva...
The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...
Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...
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