During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not p...

Bread is one of the most popular bakery products, generally made from refined wheat flour which is limiting in vitamins, minerals, antioxidants and dietary fibre. Therefore, in the present study, wheat flour was supplemented with Spirulina powder at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched breads were found organoleptically acceptable by the panelists up to 6...

A liquid chromatography-MS (LC-MS) metabolomics analysis of plasma from portal-arterial catheterised pigs fed breads prepared with whole-grain rye or wheat flour with added concentrated arabinoxylan (AX) or β-glucan (BG) was conducted. Comparison of the effects of concentrated fibres with whole grains has received little attention. Six female catheterised pigs were given two white wheat breads ...

Preharvest sprouting (PHS) of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.) is an important problem in Japan, where the rainy season overlaps with the harvest season. Since there are few PHS-resistant genetic resources in durum wheat, we introduced an R-gene for red seeds, the MFT gene, and the QPhs-5AL QTL, all of which are associated with PHS resistance, into durum wheat from a PHS...

Citation: Mourad AMI, Sallam A, Belamkar V, Wegulo S, Bowden R, Jin Y, Mahdy E, Bakheit B, El-Wafaa AA, Poland J and Baenziger PS (2018) Genome-Wide Association Study for Identification and Validation of Novel SNP Markers for Sr6 Stem Rust Resistance Gene in Bread Wheat. Front. Plant Sci. 9:380. doi: 10.3389/fpls.2018.00380 Genome-Wide Association Study for Identification and Validation of Nove...

Context: Considering the importance of bread as a staple food in many countries around world, including Iran, Objectives: This study aimed to assess nutritional values (i.e., protein content, fat carbohydrates, vitamins, minerals, and antioxidant activity) quinoa-wheat compared simple wheat bread. Methods: A search was conducted electronic databases, PubMed, Scopus, Web Science, well Google Sch...

BACKGROUND The intake of dietary fibre has been shown to reduce the risk of developing diabetes mellitus. The aim of this study was to compare the effects of commercial rye whole-meal bread containing whole kernels and white wheat bread on the rate of gastric emptying and postprandial glucose response in healthy subjects. METHODS Ten healthy subjects took part in a blinded crossover trial. Bl...

The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...

Hexaploid Wheat (Triticum aestivum L.) is one of the most important food cereals grown in many areas worldwide. World population is to increase by 2.6 billion in 2050. Ethiopia is one of the world’s nine countries needed to increase food production. Since few studies on genetic diversity & in adequate evaluation of bread wheat varieties; my objective the project is to study genetic diversity of...