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PubMed1997

Wheat bread supplemented with depolymerized guar gum reduces the plasma cholesterol concentration in hypercholesterolemic human subjects.

Recent human studies have shown that the physiologic effects of guar gum are not diminished by partial depolymerization of its galactomannan fraction. We evaluated the effect of depolymerized guar galactomannan on fasting plasma cholesterol and triacylglycerol concentrations in healthy volunteers with moderately raised plasma cholesterol concentrations (range: 5.2-8.0 mmol/L). This study was designed as a randomized, double-blind crossover of two 3-wk feeding periods separated by a 4-wk washout period. Control and guar wheat breads were prepared by a commercial bread-making process. Subjects (n = 11) were asked to replace their normal bread with that provided, receiving control bread for one 3-wk period and guar bread for the other period, without altering their baseline diet. Subjects recorded their intake of foods for 6 consecutive days on three occasions during the study. Fasting venous blood samples (10 mL) were taken from subjects on two consecutive mornings at the start and end of each feeding period. No significant changes in body weight or dietary intake were recorded in the control and guar bread periods. There was a significant reduction (10%) in total plasma cholesterol concentration after the guar treatment (P < 0.001), mainly because of a reduction in the low-density-lipoprotein-cholesterol fraction. No changes in plasma high-density-lipoprotein-cholesterol or triacylglycerol concentrations were seen. The cholesterol-lowering effect of partially depolymerized guar gum appears to be of a magnitude similar to that of high-molecular-weight guar gum used in earlier studies.

Adult↗
PubMed2001

Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate.

BACKGROUND: Foods with a low glycemic index are increasingly being acknowledged as beneficial for individuals with disorders related to the insulin resistance syndrome. The presence of certain salts of organic acids has been shown to lower the glycemic index of bread products and one of the suggested mechanisms is a lowered gastric emptying rate (GER). One obvious pitfall with many of the common techniques for GER measurement is that the food structure, and hence the gastric release of nutrients, may be affected by enclosure of the marker for gastric emptying, eg, paracetamol. Ultrasonography is a noninvasive method for which the above pitfall is to a large extent avoided. OBJECTIVE: The main objective was to evaluate the use of ultrasonography to determine whether the lowered glycemic and insulinemic responses to bread ingestion after the addition of sodium propionate are explained by a specific effect of propionate on the GER. DESIGN: The effect of sodium propionate in bread was evaluated in 9 healthy volunteers. Barley bread products, with or without added sodium propionate, were ingested as breakfast after an overnight fast. The GER was monitored for 2 h by ultrasonography; during this period, capillary blood was withdrawn repeatedly for measurement of blood glucose and insulin. RESULTS: The GER of the barley bread decreased markedly after the addition of sodium propionate and was accompanied by lowered glycemic and insulinemic responses. CONCLUSION: The lowered glycemic response to ingestion of bread with added sodium propionate appears to be related to a lowered GER.

Adolescent↗
PubMed1985

Bioavailability for rats of thiamin in whole wheat and thiamin-restored white bread.

The relative biological value of thiamin in leavened bread (whole wheat and thiamin-restored white) and thiamin mononitrate was examined by using thiamin-deficient rats as the test model. Erythrocyte transketolase (ETK) activities and liver thiamin content responded positively to graded but suboptimal levels of dietary thiamin in these rats. Biological values were calculated (slope ratio assay) by using these response parameters, which may depict the body's thiamin status, at least in the deficient rats. Compared to thiamin in thiamin mononitrate (100%), the biological value of thiamin in breads measured 88% (white bread) and 91% (whole wheat bread) based on ETK activity and 68% (white bread) and 75% (whole wheat bread) based on liver thiamin response. Thus, diets high in fermented cereal foods (thiamin enriched or not) may require a generous allowance of thiamin to compensate for reduced biological value.

Animal Nutritional Physiological Phenomena↗
PubMed1995

Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans.

Postprandial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects. The satiety score and the rate and extent of in vitro starch digestion were also studied. Lactic acid was generated by use of a homofermentative starter culture or added to the dough. In addition, products were baked with Ca-lactate, or with Na-propionate at two different concentrations. Consumption of the product baked with a high concentration of Na-propionate significantly lowered the postprandial blood glucose and insulin responses, and significantly prolonged the duration of satiety compared with all other breads. When subjects consumed the breads baked with sourdough, lactic acid and Na-propionate, their glucose and insulin responses were reduced compared with the wholemeal bread alone. The rate of in vitro amylolysis was reduced only by ingestion of the breads containing lactic acid, suggesting that the beneficial impact of Na-propionate on metabolic responses and satiety was related to effects other than a reduced rate of starch hydrolysis. All bread products had a similar concentration of in vitro resistant starch of 1.3-2.1 g/100 g (starch basis). It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch. The results also demonstrate that certain salts of organic acids may have metabolic effects.

Adult↗
PubMed1998

The effect of zinc-supplemented bread consumption on school children with asymptomatic zinc deficiency.

BACKGROUND: Zinc deficiency has been seen in developing countries in which grain-based vegetable protein is consumed more often than animal protein. This study was done to emphasize the importance of zinc-fortified foods and to investigate bioavailability of zinc in zinc-fortified bread. METHODS: Serum zinc concentrations in healthy 7- to 11-year-old school children were determined. In 24 of 101 children serum zinc concentrations were below 65 micrograms/ul. These 24 children with asymptomatic zinc deficiency were divided into two equal groups. The 12 children with low serum zinc concentrations received the zinc-fortified bread providing 2 mg/kg/day elemental zinc acetate for 90 days (zinc-supplemented group), whereas the other 12 children received the same quality bread with no zinc fortification (control group). RESULTS: By the end of the period, the zinc-supplemented group had significantly higher serum and leukocyte zinc concentrations (p < 0.01) and the weight, serum albumin levels, and alkaline phosphatase increased (p < 0.01). Immune functions improved, evidenced by conversion of delayed hypersensitivity skin reactions. Zinc-fortified bread (2 mg/kg/day) caused no side effects or manifestations of zinc toxicity. CONCLUSIONS: The results indicate that the bioavailability of zinc in the bread is satisfactory. The use of zinc-fortified bread was found to be an economical and readily accessible method to eliminate zinc deficiency and to prevent further occurrence.

Alkaline Phosphatase↗
PubMed1995

Allergic reaction after eating alpha-amylase (Asp o 2)-containing bread. A case report.

A 29-year-old female bakery shop assistant was occupationally sensitized to flour allergens and Aspergillus alpha-amylase (Asp o 2). The latter represents a strongly allergenic component of routinely used baking additives. The patient had repeatedly responded to the consumption of white bread with rhinitis, conjunctivitis, and, occasionally, wheal and flare reactions. She underwent allergologic investigations including oral challenge tests with commercially available bread loaves. Elevated specific IgE antibodies against bread extracts, Asp o 2, and flour allergens were detectable in her serum. The provocation test with bread resulted in a running nose together with a strong increase in nasal resistance. All symptoms subsided about 3 h after the challenge. None of the above symptoms could be observed when bread free of Aspergillus alpha-amylase was administered. This outcome provides evidence of a clinically relevant persistent allergenicity to Asp o 2 in bread.

Adult↗
PubMed1985

Gamma processing of Arabic bread for immune system-compromised cancer patients.

Arabic bread prepared from local Saudi flour contained a total of up to 10(4) organisms per g. Most of these were bacterial spores that survived the baking process (1.3 X 10(2) to 3.5 X 10(3] and a small number of yeasts and molds (10 to 40 cells per g). The organisms in Arabic bread appear to be harmless to healthy individuals. However, for immune system-compromised cancer patients and bone marrow transplant recipients, it is prudent to irradiate the bread to reduce microbial contamination. The decimal reduction doses (10% survival) for the most radiation-resistant organisms (spore formers) in bread were 0.11 to 0.15 Mrad. Accordingly, 0.6 Mrad was sufficient to reduce the number of spores in Arabic bread by a factor of 10,000, i.e., to less than 1/g. This treatment constitutes radiation pasteurization (radicidation), and to this extent, provides a margin of microbiological safety. Sensory evaluation by the nine-point hedonic scale showed no detectable loss of organoleptic quality of bread up to 0.6 Mrad, while irradiation to 2.5 Mrad induced unacceptable organoleptic changes.

Bread↗
PubMed2004

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oat, millet, and buckwheat flours was started with lactobacilli. After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally. Proteins were extracted from sourdough and used to produce a peptic-tryptic digest for in vitro agglutination tests on K 562(S) subclone cells of human origin. The minimal agglutinating activity was ca. 250 times higher than that of doughs chemically acidified or started with baker's yeast. Two types of bread, containing ca. 2 g of gluten, were produced with baker's yeast or lactobacilli and CE and used for an in vivo double-blind acute challenge of CS patients. Thirteen of the 17 patients showed a marked alteration of intestinal permeability after ingestion of baker's yeast bread. When fed the sourdough bread, the same 13 patients had values for excreted rhamnose and lactulose that did not differ significantly from the baseline values. The other 4 of the 17 CS patients did not respond to gluten after ingesting the baker's yeast or sourdough bread. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.

Avena↗
PubMed2006

Extended shelf life of soy bread using modified atmosphere packaging.

This study investigated the use of modified atmosphere packaging (MAP) to extend the shelf life of soy bread with and without calcium propionate as a chemical preservative. The bread samples were packaged in pouches made from low-density polyethylene (LDPE) as the control (film 1), high-barrier laminated linear low-density polyethylene (LLDPE)-nylon-ethylene vinyl alcohol-nylon-LLDPE (film 2), and medium-barrier laminated LLDPE-nylon-LLDPE (film 3). The headspace gases used were atmosphere (air) as control, 50% CO2-50% N2, or 20% CO2-80% N2. The shelf life was determined by monitoring mold and yeast (M+Y) and aerobic plate counts (APC) in soy bread samples stored at 21 degrees C +/- 3 degrees C and 38% +/- 2% relative humidity. At 0, 2, 4, 6, 8, 10, and 12 days of storage, soy bread samples were removed, and the M+Y and APC were determined. The preservative, the films, and the headspace gases had significant effects on both the M+Y counts and the APC of soy bread samples. The combination of film 2 in the 50% CO2-50% N2 or 20% CO2-80% N2 headspace gases without calcium propionate as the preservative inhibited the M+Y growth by 6 days and the APC by 4 days. It was thus concluded that MAP using film 2 with either the 50% CO2-50% N2 or 20% CO2-80% N2 was the best combination for shelf-life extension of the soy bread without the need for a chemical preservative. These MAP treatments extended the shelf life by at least 200%.

Bread↗
PubMed1987

[Use of flour of pejibaye fruit (Bactris gasipaes H.B.K.) in bread making].

Trial were conducted in Costa Rica in 1984 and 1985, to determine the possibility of substituting pejibaye (Bactris gasipaes H.B.K.) meal for wheat flour in bread. Utilization in three distinct mixtures was examined: 90:10, 85:15 and 80:20 percentage of wheat flour to percentage of pejibaye meal, respectively. The breads were made, and dough analyses were conducted at "Molinos de Costa Rica, S.A.", the country's principal flour mill. Chemical analyses were carried out at the University of Costa Rica. Results indicate a marked inverse relationship between both initial dough development time and dough strength maintenance, and the content of pejibaye meal present in the flour mixture. Consequent problems with sufficient dough expansion preclude utilization of this fruit meal for bread-making in proportions significantly greater than 10% of the total composite flour. The above-mentioned findings reflect the high nutritional value of the pejibaye fruit. Although the protein content is inversely correlated with the amount of pejibaye meal in the mixture, vitamin A and fat contents are positively correlated. This fact demonstrates that the utilization of pejibaye meal in bread-making may well be in some ways considered as a form of nutritional enrichment. As a final conclusion drawn from the results of analyses of the trials and sensory observations, the 90% wheat flour with 10% pejibaye meal mixture apparently was the optimum substitution level of the breads examined. The potential macroeconomic ramifications on the Costa Rican economy of producing and utilizing pejibaye meal in bread-making, are highly favorable.

Bread↗
PubMed1980

[About the identification of sources and routes of mould contamination of bread in large bakeries (author's transl)].

In order to identify sources and routes of the contamination of bread by moulds, the microbial germ content of the air and machine surfaces was investigated in 25 large bakeries of different geographical position and size. On its way from the baking oven to the delivery station, the bread passes through production areas likely to be loaded with more than 90,000 mould spores/cbm air. With a germ content of the air in the bread storage rooms from 85 to 5,000 mould spores per cbm, bread contamination by 10 to 400 mould spores per 100 sq.cm must be expected to take place in the course of one hour. The germ content of the air in bread factories depends, among other factors, on the dust content of the air, the producton processes, the time and type of cleaning as well as on the fresh-air supply system for the production and storage areas. Especially in the bread slicing and packaging areas, a number of production-related sources of microbial spread exist which should be eliminated. The "knife oils" used for the slicing tools are occasionally found to be heavily contaminated with mould and yeast already at their arrival at the bakery. The continuous use of these oils leads to a considerable enrichment with microbial germs.

Bread↗
PubMed1994

Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content.

Attempts to reduce glycaemia to bread were evaluated in healthy subjects. The contents of in vitro resistant starch (RS) were also measured in the bread products. The potential of including intact barley kernels at different concentrations (80% and 40%) was tested in two products (SCB-80 and SCB-40). Three variants of barley bread made from wholemeal were also studied: ordinary (WMB), sourdough fermented (WMB-s) and one made from scalded flour (SWMB). A commercial pumpernickel bread (PB) based on sourdough fermented rye kernels was included for comparison and a white wheat bread (WWB) used as reference for calculation of glycaemic index. The glycaemic and insulinaemic indices for SCB-80 were 33 and 39, and for PB 69 and 61, respectively. The glycaemic index was lowered also in case of SCB-40 (66). No differences in indices were found between the WMB products or versus WWB. A high content of RS (8% starch basis) was found in the PB product, compared with the remaining bread products (0.8-1.7%).

Adult↗
PubMed1998

Cloning of Novel Maltooligosaccharide-Producing Amylases as Antistaling Agents for Bread.

For better understanding of the antistaling effect of starch-hydrolyzing enzymes, maltose-, maltotriose-, or maltotetraose-producing enzymes were applied to bread mix and the retrogradation rate of the bread was determined using differential scanning calorimetry. A new amylase isolated from Bacillus subtilis SUH 4-2, which selectively produces maltose and maltotriose from starch solution (amylase II), and another amylase from Streptomyces albus KSM-35, mainly producing maltotetraose and maltotriose (amylase IV), were cloned, characterized, and evaluated as antistaling agents for bread. Addition of amylase II or amylase IV significantly reduced the bread staling rate during 7 days of storage (p < 0.05), and especially amylase IV was as effective as a commercial enzyme, Novamyl. Analyses of the maltooligosaccharide composition of bread suggest that maltotriose and maltotetraose produced by the enzyme reaction are responsible for retarding bread retrogradation.

Journal Article↗
PubMed2006

Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato.

BACKGROUND: Methodologic choices affect measures of the glycemic index (GI). The effects on GI values of blood sampling site, reference food type, and the number of repeat tests have been insufficiently determined. OBJECTIVE: The objective was to study the effect of methodologic choices on GI values. Comparisons were made between venous and capillary blood sampling and between glucose and white bread as the reference food. The number of tests needed for the reference food was assessed. Rye bread, oatmeal porridge, and instant mashed potato were used as the test foods. DESIGN: Twelve healthy volunteers were served each test food once and both reference foods 3 times at 1-wk intervals in a random order after they had fasted overnight. Capillary and venous blood samples were drawn at intervals for 3 h after each study meal. RESULTS: GIs and their CVs based on capillary samples were lower than those based on venous samples. Two tests of glucose solution as the reference provided stable capillary GIs for the test foods. The capillary GIs did not differ significantly when white bread was used as the reference 1, 2, or 3 times, but the variation was lower when tests were performed 2 and 3 times. Capillary GIs with white bread as the reference were 1.3 times as high as those with glucose as the reference. The capillary GIs of rye bread, oatmeal porridge, and mashed potato were 77, 74, and 80, respectively, with glucose as the reference. CONCLUSIONS: Capillary blood sampling should be used in the measurement of GI, and reference tests with glucose or white bread should be performed at least twice.

Adult↗
PubMed1998

Characterization of zinc uptake, binding, and translocation in intact seedlings of bread and durum wheat cultivars

Durum wheat (Triticum turgidum L. var durum) cultivars exhibit lower Zn efficiency than comparable bread wheat (Triticum aestivum L.) cultivars. To understand the physiological mechanism(s) that confers Zn efficiency, this study used 65Zn to investigate ionic Zn2+ root uptake, binding, and translocation to shoots in seedlings of bread and durum wheat cultivars. Time-dependent Zn2+ accumulation during 90 min was greater in roots of the bread wheat cultivar. Zn2+ cell wall binding was not different in the two cultivars. In each cultivar, concentration-dependent Zn2+ influx was characterized by a smooth, saturating curve, suggesting a carrier-mediated uptake system. At very low solution Zn2+ activities, Zn2+ uptake rates were higher in the bread wheat cultivar. As a result, the Michaelis constant for Zn2+ uptake was lower in the bread wheat cultivar (2.3 &mgr;M) than in the durum wheat cultivar (3.9 &mgr;M). Low temperature decreased the rate of Zn2+ influx, suggesting that metabolism plays a role in Zn2+ uptake. Ca inhibited Zn2+ uptake equally in both cultivars. Translocation of Zn to shoots was greater in the bread wheat cultivar, reflecting the higher root uptake rates. The study suggests that lower root Zn2+ uptake rates may contribute to reduced Zn efficiency in durum wheat varieties under Zn-limiting conditions.

Journal Article↗
PubMed2002

Development of corn starch-gum bread for phenylketonuria patients.

Phenylketonuria (PKU) is an inherited metabolic disease resulting from an enzyme defect that leads to failure to utilize phenylalanine and it is the most common aminoacidopathy in Turkey. There are a considerable number of individuals suffering from PKU and they need special food formulations, but the choice of special foods is limited for these people. Since the bread is the staple food in Turkey, the primary aim of this study was to develop bread formulation and procedure for PKU patients by using materials available in Turkey. To be able to produce low phenylalanine starch-gum bread, five different commercial food grade gums were added to the corn starch at 1, 2, and 3% addition levels. The addition of surfactant brought about remarkable changes in the starch dough. Loaf of the best overall quality was produced with one of the gums (xanthan gum and carrageenans mixture) at the addition level of 2%, water addition level of 105%, the final proof time of 110 min and the temperature of 30 degrees C when compared with the other gum breads. As a result, a basic formula and procedure for preparing a desirable corn starch-gum bread was reported for PKU patients.

Bread↗
PubMed1995

Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder.

This study has shown that the protein in bread may be quantitatively increased significantly by addition of full-fat or defatted cocoa powder to white flour. The recipe in which white flour is incorporated with up to 10 percent defatted cocoa powder gives bread that is nearly as well accepted as white bread, but with a significantly higher protein content than the latter. However, organoleptic acceptability drops with increasing percentage of cocoa supplementation. The bitter taste of theobromine, which is normally present in high amounts in cocoa bean, is thought to be responsible for this problem of poor acceptability of high cocoa breads. This problem will have to be addressed in order to enhance the scope of increasing bread protein by cocoa supplementation.

Bread↗
PubMed1994

Iron bioavailability from super enriched breads in weanling mice.

Bread made from starch, unenriched, enriched, super-enriched and whole wheat flour was fed to male weanling mice for 21 days to explore the effect on iron utilization using liver, blood iron status and iron balance as parameters of evaluation. The results indicated that iron retentions, blood hemoglobin and hematocrit levels, and liver iron concentration numerically tended to be greater in mice fed super enriched bread than in mice fed the enriched bread but, for most parameters, these differences were not found to be statistically significant. Iron absorption from whole wheat bread was significantly poorer than the super enriched or enriched white wheat bread rations.

Animals↗