1. Iron absorption was studied in weanling rats using balance techniques from semi-synthetic diets containing dried white bread (60.5 g dietary fibre/kg. White & Southgate, unpublished results), brown bread (130.2 g dietary fibre/kg) or wholemeal bread (221.2 g dietary fibre/kg) at a level of 300 g/kg and compared with a control group given a diet containing added FeSO4 at a similar Fe level to...

Š��� I., H������� M. (2004): Image data of crumb structure of bread from flour of Czech spring wheat cultivars. Czech J. Food Sci., 22: 133–142. Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were co...

Recent studies suggest that inclusion of soy product in the diet may have favorable effects on relief of cardiovascular diseases (CVDs) and risk factors. These effects might be associated with the presence of specific polymorphism in gene. The aim of this study was to examine the effects of consumption of soy flour fortified bread on cardiovascular risk factors in overweight and obese women acc...

OBJECTIVE To assess an intervention to reduce salt intake based on an agreement with the food industry. METHODS Salt content was measured in bakery products through a national survey and biochemical analyses. Low-salt bread was evaluated by a panel of taste testers to determine whether a reduced salt bread could remain undetected. French bread accounts for 25% of the total salt intake in Arge...

Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present ...

Wheat is one of the most important food plants grown in over 45 countries, feeding 35-40% world's population. The main utility manufacturing bread and various products made from flour.
 Bread basic for majority No other satisfies needs human body as completely economically wheat bread. complete perfect bread, which obtained flour wheat.
 Through this study, it was followed how differe...

We studied the rates at which solid and liquid leave the stomach after meals of wholemeal and white bread by using a double isotope technique. There was no difference in the rates at which the solid phases of the gastric contents left the stomach but liquid left the stomach significantly more rapidly with white bread than with wholemeal bread. Furthermore, the amount of liquid leaving the stoma...

BACKGROUND Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. AIM To evaluate if rye bread low in FODMAPs would be better tolerated than regular rye bread in subjects with IBS. METHODS The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both...

the aim of this study was evaluation of the effect of controlled fermentation of lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. for this purpose, the effect of fermentation times (8, 16, 24 h) and sugar contents (0.5, 1, 1.5%) on activity of mentioned starter in fermentation of wheat flour (with 76% extraction rate) in a split plot design were examined. afte...