The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55...

BACKGROUND Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD) risk; however, few studies have compared wheat whole grains with wheat refined grains. METHODS This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemic/...

The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Gl...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Hexaploid triticale (X Triticosecale Wittmack) is rarely used for human consumption because of its poor bread-making quality. To create the genetic potential for bread-making quality similar to that of bread wheat (Triticum aestivum L), rye (Secale cereale L.) chromosome 1R in triticale cv. Presto was cytogenetically engineered to remove secalin loci Sec-1 and Sec-3, and to introduce wheat stor...

Background: Consumption of a diet with a low glycemic index (GI) rich in dietary fiber can help for the management of postprandial blood glucose (PBG) level in normal subjects. Incorporation of whole grain barley rich in β-glucan, fenugreek and ginger as part of a balanced diet offers a variety of health benefits. The purpose of the present work was to evaluate the effect of bread products cont...

increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. the main aim of this research was to supplement flat bread (barbari) with wheat g...

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the...

Deoxynivalenol (DON) is a mycotoxin found in cereal grains and cereal-based foods. DON concentrations in finished products are reduced under some processing conditions, but not others. DON concentrations in flour, wheat and selected foods made from them under commercially relevant conditions were compared by GC with electron capture detection. Average concentrations (n = 9/item) in cookies, cra...

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite ...