Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...

EDITOR'S NOTE: This article is adapted from the address Ms. Kruger delivered as the recipient of the American Diabetes Association's Outstanding Educator in Diabetes Award for 2017. She delivered the address in June 2017 at the Association's 77th Annual Meeting and Scientific Sessions in San Diego, Calif. A webcast of the speech can be viewed on ADA's DiabetesPro website at https://professional...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

OBJECTIVE To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. DESIGN Cross-sectional study using an FFQ. SETTING Women were divided into two groups according to wholegrain bread consumption. SUBJECTS Adult women (n 69 471). RESULTS Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low...

Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...