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...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production extending shelf life through enhancement flavor, textural nutritional properties delaying staling microbial spoilage. However, freshness, quality are still major concerns areas development for bread-making industry. Sourdough technology tool enhancing pan bread, dis...

It is recognised that eating habits established in early childhood may track into adult life. Developing effective interventions to promote healthier patterns of eating throughout the life course requires a greater understanding of the diets of young children and the factors that influence early dietary patterns. In a longitudinal UK cohort study, we assessed the diets of 1640 children at age 3...

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. the effect addition on quality wheat bread were investigated. In vitro, reduced mycelial growth biomass production A. niger, but there was no inhibitory Enriched showed significantly higher total phenolic content, by about 77% 95% in bread, which 10% 15% replaced with extract, respectively. ...