OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...

Countries who learn from their own experiences have a better chance of avoiding the same mistakes and move forward. I will, therefore this evening, take a comparative long-term perspective and juxtapose Pakistan in relation to other developing countries and its own experience of the 1990’s. My hands-on involvement in restructuring of the economy during the last four years, in-depth analysis of ...

We examine 45 existing case studies of firms with strong corporate environmental performance (CEP) to empirically identify four organizational configurations for successful sustainability. These four configurations represent different combinations of variables describing a firm’s external environment, organizational structure, and its strategy-related activities. More specifically, these config...

In the last 20 years online distance education has become a valuable andragogical tool. The purpose of the current study was designed to investigate student perceptions of biology virtual laboratories. Research findings indicate that students prefer to participate in virtual labs compared to traditional (e.g., face-to-face) labs. Data also indicated that students perceived higher learning gains...

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of brea...

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...

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...

OBJECTIVES To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. DESIGN The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi...