PubMed · 14239143
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A BONOMOLO. 1964-12-07. [BREAD].. https://pubmed.ncbi.nlm.nih.gov/14239143/
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The present study examines the ability of isoflavone extracts from whole soy bread and two soy bread fractions, crumb and crust, to modulate the proliferation of human prostate cancer PC-3 cells. Total isoflavone content in the two fractions of soy bread were similar (3.17 micromol/g dry basis). However, their conjugate patterns were altered. Both fractions of soy bread contained a similar level of isoflavone aglycones ( approximately 24%). Low concentrations of soy bread extracts increased PC-3 cell proliferation as much as 47% compared to untreated control. This proliferative effect in cell growth was reduced at higher extract concentration. Soy bread crust extract (10 mg/mL) reduced PC-3 cell proliferation by 15% compared to untreated control. Interestingly, wheat bread extracts increased cell proliferation at all concentrations tested. Although extracts from both breads possessed biological activity, only soy bread crust extract reduced PC-3 cell proliferation. This observation may be related to the presence of soy in this bread.
Grain hardness is a quality parameter in wheat and other cereals. In wheat, a group of M(r) 15 000 proteins called friabilins have been shown to be related to grain hardness. The objective of this study was to determine the presence of friabilins on starch granules of different triticale lines and their relationship with grain texture and baking quality. The triticale lines studied have a wide range of hardness, which presented correlation with baking quality parameters such as damaged starch and solvent retention capacity. All of the triticale lines contained friabilins on the starch granules. However, the correlation between hardness and friabilin content was not observed, suggesting that these proteins would not be directly involved in grain texture determination of triticale. Consequently, friabilin content did not have any relation with cookie quality in triticale flours, but it could be related to breadmaking quality because it has a positive correlation with the sodium dodecyl sulfate sedimentation index.
The effects of sorbic acid and potassium sorbate on growth of different Eurotium isolates when added to a bakery product analogue were tested under different environmental conditions. Water activity of the products was adjusted to values in the range of 0.75-0.90, and storage temperatures were in the range of 15-30 degrees C. Preservatives were added in concentrations ranging from 0.025% to 0.2%. It was observed that 0.025% and 0.05% concentrations always enhanced the isolates growth, while 0.1% had little preservative effect. Finally, even the highest concentration (0.2%) was not suitable as it only controlled fungal growth under certain water activity and temperature levels. It was concluded that these weak-acid preservatives are not useful when added to bakery products with near to neutral pH.