a fast and simple modified quechers (quick, easy, cheap, rugged and safe) extraction method based on spiked calibration curves and direct sample introduction was developed for determination of benzo[a]pyrene (bap) in bread by gas chromatography-mass spectrometry single quadrupole selected ion monitoring (gc/ms-sq-sim). sample preparation includes extraction of bap into acetone followed by clean...

the effect of xanthan hydrocolloid (0.1 and 0.5% w/w of flour) on physical and sensory properties of the fresh and stored barbary bread were studied. effects of hydrocolloids on physical properties of baked bread were determined by different tests of: penetration, colorimetry (hunter values) of crust and differential scanning colorimetry (dsc). sensory evaluation also was carried out for determ...

Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples ...

OBJECTIVE The Na content of bread is one of the most common targets of initiatives to reduce Na intake worldwide. Assessing the Na content of staple foods is of major relevance in Mozambique, given the high burden of hypertension in this setting. We aimed to estimate the Na content of white bread available in different bakeries and markets in Maputo. DESIGN A cross-sectional study of the Na c...

A fast and simple modified QuEChERS (quick, easy, cheap, rugged and safe) extraction method based on spiked calibration curves and direct sample introduction was developed for determination of Benzo [a] pyrene (BaP) in bread by gas chromatography-mass spectrometry single quadrupole selected ion monitoring (GC/MS-SQ-SIM). Sample preparation includes: extraction of BaP into acetone followed by cl...

The study was conducted to determine the effect of sesame flour supplementation on the physical, nutritional and sensory quality of bread. Black variety sesame seeds were soaked, dehulled, oven dried and sieved to produce sesame flour (SF). The wheat flour (WF) was substituted with SF at 0, 5, 10, 15 and 20%. The proximate composition of wheat and sesame flours and bread samples were determined...

In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respective...

Ochratoxin A (OTA) is a mycotoxin produced in corn, rice, and flour. It is a major concern for animal and human health. The purpose of this study was the evaluation of OTA contamination in bread samples gathered from bakeries, in different temperatures and durations of heating. In this study, 32 samples (4 samples of flour and 28 samples of bread) were randomly collected from different bakeries...