The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three diffe...

This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The co...

Sodium intakes, from foods and beverages, of 22,852 persons in the National Health and Nutrition Examination Surveys (NHANES 2003-2008) were examined by specific food source and by food location of origin. Analyses were based on a single 24-h recall. Separate analyses were conducted for children (6-11 years of age), adolescents (12-19), and adults (20-50 and ≥51 years). Grouping of like foods (...

Society & Culture[1] Society & Culture[1]Food & Nutrition [2]food choices [3]Health [4]Sweden [5]Forskning.no [6] What kind of bread do you eat? This could depend on your educational level and what you were served at home as a child. When a Swedish researcher let 398 persons aged 18 to 80 taste nine types of bread the responses followed a pattern: People with little education and those who ate ...

Rye is an important source of plant lignans in Finland. In the present crossover trial we wanted to study the effect of rye bread as part of the usual diet on serum and urine enterolactone (ENL) concentrations in healthy volunteers. Eighteen men aged 43 (sem 2.0) years and twenty-one women aged 43 (sem 1.6) years consumed wholemeal rye bread and white wheat bread in random order for 4 weeks. Th...

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...

in current societies because of development of technology and information also ever increasing of variety of services and goods and… makes a vast difference in current and last generation's experience and decrease of reproduction of social values in new society. the aim of this study is to consider the difference of life style dimentions in mothers and daughters in yazd and then consider i...

Interest in functional foods is increasing. The aim of the present study was to investigate breads supplemented with functional components. One was bread supplemented with inulin, linseed and soya fibre (prebiotic bread). The other was a prebiotic antioxidant bread (pre-aox-bread), which additionally contained green tea powder, herbs and tomato paste. The effects of these two breads on immunolo...

INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...