Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Bread”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 217 records · Page 12Linked to original sources
PubMed1996

Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt.

The possible effects of organic acids or an organic salt on the rate of gastric emptying was studied to identify the cause for reduced postmeal responses of blood glucose and insulin to foods containing such components, eg, sourdough bread. Paracetamol was included in bread products with added lactic acid or sodium propionate and used as a marker for the rate of gastric emptying in healthy subjects. In parallel, postprandial glycemia, insulinemia, and satiety were evaluated. The influence of lactic acid, propionic acid, and sodium propionate was also studied in rats after they were tube-fed with glucose solutions. The bread products with lactic acid or sodium propionate both lowered blood glucose and insulin responses. The bread with sodium propionate also prolonged satiety. The reason for the lowered metabolic responses with sodium propionate was probably a lowered gastric emptying rate, as judged from reduced blood paracetamol concentrations; there was no such effect observed with bread with added lactic acid. A similar amount of lactic acid in solution tube-fed to rats did not affect the disappearance of glucose from the stomach. In contrast with the finding in humans, sodium propionate had no effect on the rate of gastric emptying in rats whereas an equimolar solution of propionic acid reduced gastric emptying rate in rats. Possibly, less of this acid was produced in the gastric contents after a bolus load of a sodium propionate solution (in rats) than in an eating situation. Also, the pH and/or the osmolarity may be important, and when provided in excessive amounts, lactic acid reduced the gastric emptying rate in rats. A hydrochloric acid solution of similar pH was much less effective in this respect.

Acetaminophen↗
PubMed1996

Associated mycoflora of rye bread.

Penicillium roqueforti (27%), P. corylophilum (20%) and Eurotium species (15%) made up the important mycoflora associated with rye bread on 3425 identified fungi isolates. These fungi were dominant as spoilers of packaged rye bread in almost every month of a 4 year investigation. Penicillium decumbens (3%), Paecilomyces variotti (8%) and Aspergillus flavus (5%) were found more rarely, but were the major species found over periods of a few months. Penicillium commune (5%), P. solitum (4%), A. niger (4%) and Mucor species (2%) were a constant, but small, part of the total mycoflora of rye bread. Identification of the fungi in the production environment in a rye bread factory showed the locality of potential contamination sources. Elimination of the contamination sources by improved cleaning and disinfection procedures quickly resulted in a significant reduction in the frequency of mould growth in the packaged rye bread.

Aspergillus flavus↗
PubMed2005

Characterization of a xylanase from the newly isolated thermophilic Thermomyces lanuginosus CAU44 and its application in bread making.

AIMS: A xylanase from the newly isolated thermophilic fungus, Thermomyces lanuginosus CAU44, was characterized and evaluated for its suitability in bread making. METHODS AND RESULTS: Xylanase was purified 3.5-fold to homogeneity with a recovery yield of 32.8%. It appeared as a single protein band on SDS-PAGE gel with a molecular mass of c. 25.6 kDa. The purified xylanase had an optimum pH of 6.2, and it was stable over pH 5.6-10.3. The optimal temperature of xylanase was 75 degrees C and it was stable up to 65 degrees C at pH 6.2. Study was further carried out to investigate the effect of the purified xylanase on the properties of wheat bread and its staling during storage. CONCLUSIONS: The purified xylanase from T. lanuginosus CAU44 was stable up to 65 degrees C and had a broad pH range. The presence of thermostable xylanase during bread making led to an improvement of the specific bread volume and better crumb texture. Besides, addition of xylanase provided an anti-staling effect. SIGNIFICANCE AND IMPACT OF THE STUDY: The xylanase from the newly isolated Thermomyces lanuginosus CAU44 shows great promise as a processing aid in the bread-making industry.

Ascomycota↗
PubMed1977

Gastric emptying of wholemeal and white bread.

We studied the rates at which solid and liquid leave the stomach after meals of wholemeal and white bread by using a double isotope technique. There was no difference in the rates at which the solid phases of the gastric contents left the stomach but liquid left the stomach significantly more rapidly with white bread than with wholemeal bread. Furthermore, the amount of liquid leaving the stomach unaccompanied and therefore unbuffered by solid was significantly greater after while bread than wholemeal bread. These findings may be of significance in the pathogenesis of duodenal ulcer and they provide a rational basis for a possible form of dietary treatment.

Animals↗
PubMed2005

Effect of bread containing resistant starch on postprandial blood glucose levels in humans.

We examined the inhibitory effect of a single ingestion of bread containing resistant starch (bread containing about 6 g of resistant starch derived from tapioca per 2 slices) (test food) on the postprandial increase in blood glucose in male and female adults with a fasting blood glucose level between 100 and 140 mg/dl. Bread not containing resistant starch (placebo) was used as the control. The study was conducted in 20 subjects (9 men and 11 women with a mean age of 50.5+/-7.5 years) using the crossover method, with a single ingestion of either bread containing resistant starch or the placebo. Blood glucose and insulin were measured before ingestion, and at 0.5, 1, 1.5, and 2 h after ingestion. The blood glucose level before ingestion was stratified into a borderline group (blood glucose level >/= 111 mg/dl) and a normal group (blood glucose level </= 110 mg/dl), with the upper limit of the normal range defined as 110 mg/dl. Postprandial increases in both blood glucose and blood insulin were significantly inhibited in subjects in the borderline group who took the test food in comparison with the placebo group (blood glucose: p<0.05 and p<0.01 at 1 and 1.5 h after ingestion respectively; insulin: p<0.05, p<0.01 and p<0.05 at 1, 1.5, and 2 h after ingestion respectively). These results indicate that bread containing resistant starch is useful for prevention of lifestyle-related diseases such as diabetes mellitus, and as a supplementary means of dietetic therapy.

Adult↗
PubMed2002

Specific determination of bromate in bread by ion chromatography with ICP-MS.

A sensitive method for detecting bromate in bread by ion chromatography with inductively-coupled plasma mass spectrometry (IC/ICP-MS) was developed. Bromate was extracted from bread with water. The clean-up procedure included a 0.2 micron filter, a C18 cartridge for defatting, a silver cartridge to remove halogen anions, a centrifugal ultrafiltration unit to remove proteins, and a cation-exchange cartridge to remove silver ions. A 500 microL sample solution was applied to IC/ICP-MS. The detection limit and the quantitation limit of bromate in the solution were 0.3 ng/mL and 1.0 ng/mL, expressed as HBrO3, respectively, which corresponded to 2 ng/g and 5 ng/g, respectively, in bread. Recovery of bromate was about 90%, and the CV was about 2%. Based on the detection limit in solution and recovery from bread, the detection limit of bromate in bread was estimated to be 2 ng/g.

Bread↗
PubMed2004

Effect of fiber bread on the management of diabetes mellitus.

OBJECTIVE: To evaluate the effects of soluble fiber rich bread on lowering blood glucose, blood pressure and blood lipid levels. DESIGN: An interventional study. PLACE AND DURATION OF STUDY: The study was undertaken at Medical Unit III, Jinnah Postgraduate Medical Centre, Karachi. Duration of the project was one year (1997-1998). SUBJECTS AND METHODS: Twenty stable diabetics of both genders were included in this study. They were provided with this bread (test diet) to replace their usual breakfast bread and chapati for lunch and dinner. The intakes of other foods as well as medications were unchanged. Anthropometric measurements, fasting and 2 hours postprandial blood sugar, fasting serum cholesterol and triglyceride levels were recorded before and after 4 weeks of intervention. Blood sugar and blood pressure were checked every week. Quality of life was assessed subjectively with the help of questionnaire, which were asked before and after the end of the intervention. RESULTS: Glycemic control, both fasting and postprandial, improved significantly during intervention. Satisfactory reduction of blood pressure as well as serum cholesterol and triglyceride level was also observed in these cases. The medicines reduced significantly and quality of life improved in all subjects. None of these subjects complained any gastrointestinal discomfort during their consumption of this bread for 4 weeks. CONCLUSION: The use of soluble fiber rich bread helps to control blood sugar, the hyperlipidemia, and blood pressure which are elevated in poorly controlled diabetics. Thus, integrated improvement will improve the quality of life, reduce the cost of drugs as well as help to avoid harmful effect of drugs.

Blood Glucose↗
PubMed1999

[Performance of rice varieties in making bread without gluten].

The objective of this work was the evaluation of the technological behavior of seven rice genotypes, using a baking test for bread without gluten, and taking account the influence of particle size and physicochemical properties of the rice on the technological aptitude to produce the bread. Total and insoluble amylose content and hydration were used to make its relationship with bread quality. The genotypes Rico and H-144-7 have contributed to give the best results at baking test while waxy rices gave the lower quality bread. Also we emphasize that a certain relationships can be assumed between hydration and insoluble amylose content with the organoleptic evaluation of breads.

Bread↗
PubMed1976

Epidemiology of organomercury poisoning in Iraq. I. Incidence in a defined area and relationship to the eating of contaminated bread.

A survey was carried out in a defined area in rural Iraq where there had been many cases of organomercury poisoning following the consumption of bread contaminated by mercury, in order to determine the true incidence of the disorder. The results were compared with those obtained from a similar rural area from which few cases had been reported. A questionnaire was used to determine the amount of contaminated bread eaten and the frequency of symptoms; a simple clinical examination was performed and blood and hair samples were collected for estimation of total mercury concentration. Of 700 people over the age of 5 years in the high-exposure area, 66% admitted to having eaten contaminated bread, while none of the 864 persons in the low exposure area had done so. The mean period during which contaminated bread was eaten was 32 days, but some people had eaten it for as long as 3 months. A mean of 121 loaves was eaten, the maximum being 480 loaves. For the mean number of loaves the intake of methylmercury was likely to have been between 80 mg and 250 mg, but the people who had consumed the largest amount of contaminated bread may have ingested up to 1 000 mg of methylmercury over a 3-month period. Of those with signs of alkylmercury poisoning at the time of the survey, 80% had eaten more than 100 loaves, and 53 (71%) out of 75 persons who had eaten more than 200 loaves showed some evidence of poisoning.The incidence rate for poisoning was estimated at 271 per 1 000; this figure includes a mortality rate of 59 per 1 000, 32 per 1 000 cases with severe disability, 41 per 1 000 cases with mild or moderate disability and 138 per 1 000 cases with only subjective evidence of poisoning at the time of the study.

Adolescent↗
PubMed1976

The effects of prolonged consumption of wholemeal bread upon metabolism of calcium, magnesium, zinc and phosphorus of two young American adults.

The ability to adapt to a large daily intake of unleavened bread made from wheaten wholemeals of high extraction rate was examined in two young Americans who had not previously consumed fiber, phytate-, and phosphate-rich bread of this type. Adaptation was evaluated by comparing balances of zinc, calcium, magnesium, and phosphorus for a 12 day period after ten days of bread consumption with those during a similar period after 50 days and also by observing changes in blood composition during this period of bread consumption. Significantly negative balances of zinc, magnesium and phosphorus were observed in the initial period. However, all had become positive or nearly so after 50 days. By contrast, calcium balances which were also negative during the initial period remained negative at the end of the study. Plasma calcium and zinc concentrations had declined to low normal or subnormal values at this time. The failure to overcome the disturbing effects of consumption of wholemeal bread upon calcium metabolism occurred despite daily exposure to sunshine for many hours under conditions favorable for Vitamin D biosynthesis.

Adult↗
PubMed1992

Metabolic responses to starch in bread containing intact kernels versus milled flour.

In the present study, the potential of including intact kernels from different cereals was evaluated as a means of developing bread with 'lente' characteristics. Postprandial glucose and insulin responses to bread products were studied in healthy subjects. In parallel, the in-vitro enzymic starch availability was investigated. Also studied were the contents of in-vitro indigestible starch. Coarse bread (CB) products composed of 80% pre-boiled kernels from wheat, rye, oats or barley and 20% white wheat flour were baked. In the case of barley, two forms for pre-treatments was used, boiling and scalding. A bread with 80% wholemeal barley flour and 20% white wheat flour (WMB) was also included and a white wheat bread (WWB) was used as reference. The glycaemic and insulinaemic indexes (GI and II, respectively) were calculated from the 95 and 120 min incremental blood glucose and insulin areas. The GIs were significantly lower with CB from wheat, rye and barley than with WWB. In contrast, the GIs with CB from oats and WMB from barley were similar to that with WWB. The GIs and IIs were generally closely correlated. However, the II with CB from oats was significantly lower than with WWB despite similar GI. The GIs, and in particular IIs, were closely correlated with the hydrolysis rate index (HI) obtained in vitro, and this procedure can be recommended as a tool for ranking of starchy food. It is concluded that the botanical structure is an important determinant of the enzymic availability and hence of the metabolic responses. The in-vitro indigestible starch content was highest in CB from barley (1.2% dry weight basis) and lowest in CB from oats (0.5%).

Adult↗
PubMed2004

Bread eating induced oral angioedema due to alpha-amylase allergy.

Inhalation of dust from different enzymes can be the cause of occupational asthma in exposed workers. Enzymes from different sources are being increasingly used in food. Few cases of food allergy to alpha-amylase induced by eating bread have been reported. Those cases were reported in bakery-related patients and in a pharmaceutical-industry worker. A 25-year-old farmer suffered sneezing, rhinorrhea, oropharyngeal itching, hoarseness, cough, and non-wheezy dyspnea after eating white bread. Skin prick tests (SPT) with common aeroallergens and food allergens revealed only sensitization to Olea europaea pollen. SPT response was positive to Aspergillus oryzae alpha-amylase. Specific IgE against alpha-amylase was positive. A double-blind placebo-controlled challenge with 5 mg of uncooked -amylase induced sneezing, cough, oral angioedema within 10 minutes. The provocation test with 50 g of white bread gave similar findings. This case indicates that alpha-amylase contained in bread may provoke IgE-mediated food allergy. It is worth noting that in this case, the only source of alpha-amylases sensitization was bread.

Adult↗
PubMedDate not supplied

The use of electrodialysis to prepare aqueous bread extracts for bromate determination by chemiluminescence.

A cleanup procedure based on electrodialysis is described for the preparation of aqueous bread extracts for bromate determination by chemiluminescence. The technique utilizes electrophoresis with 3 chambers separated by semipermeable membranes. The relative merits of reverse osmosis (RO), ultrafiltration, and nanofiltration membranes with various molecular weight cutoffs were evaluated. The best results were obtained with an RO membrane manufactured from thin-film (composite) polysulfone as support for polyamide. A 0.14 M sodium sulfate solution in the center or collection chamber provides optimum conductivity. Aqueous hydroxylamine sulfate (30 mM) was selected for the anode compartment as a reductant for the anode oxidation products. The constant current mode at 150 mA with a potential of ca 100 volts was used. After electrophoretic separation, the bromate concentration in the collection chamber was typically 2 to 3 times greater than the concentration in the bread extract. The chemiluminescent reaction of bromate with sulfite with hydrocortisone as the enhancer was selected for detection of bromate. The emission, with a wavelength maximum at 575 nm, was found to "glow" rather than "flash" after the reagents were mixed; therefore, it was possible to optimize the light collection period. The method was validated with a variety of commercial bread products. White bread, hot dog buns, hamburger rolls, and a multigrain bread from 7 different manufacturers were studied.

Bread↗
PubMed1985

Hormonal and metabolic responses to breakfast meals in niddm: comparison of white and whole-grain wheat bread and corresponding extruded products.

The post-prandial glucose and hormonal responses were followed in nine non-insulin-dependent diabetics after four randomized breakfast meals containing mainly wheat products. The effect of conventionally baked breads was compared with extruded crispbread-like products prepared from white or whole-grain wheat flour, respectively. The extruded whole-grain product gave significantly larger areas under the glucose and insulin curves than the corresponding baked bread, and resulted in higher C-peptide, gastric inhibitory polypeptide, and glucagon concentrations at certain time points. The mean incremental areas under the glucose curves were similar after white bread and the two extruded crispbread-like products. There were no significant differences between white and whole-grain bread. The results indicate that baked whole-grain wheat bread is to be preferred to corresponding extruded products in non-insulin-dependent diabetes mellitus.

Adult↗
PubMed1977

A study on the toxicity of spontaneously molded bread.

Molds of geni Penicillium, Aspergillus and Paecilomyces were found in spontaneously molded Finnish bread. Patulin was detected in 91% of 23 samples analysed in concentrations ranging from 27 to 138 microgram/kg. The toxin was found in dark bread in higher amounts than in white. Neither aflatoxins (12 samples) nor ochratoxin A (10 samples) were detected. Penicillic acid was found in one of five samples. No significant changes were found in the haemoglobin or leucocyte counts of rats kept on feed containing extracts of the molded bread. Extracts from bread contaminated with A niger were more toxic and less palatable than extracts from the other samples. The feeding test indicated a relatively low toxicity of molded bread.

Animal Feed↗
PubMed1981

Long term effects of dietary fibre in bread on weight, blood glucose, glucosuria and faecal fat excretion in alloxan diabetic rats.

A comparative study of the long term effects of high and low fibre diets on weight, blood glucose levels, urine glucose excretion and faecal fat excretion was carried out on alloxan diabetic rats and controls rats. The experimental diet consisted of bread and milk. The high fibre bread was made from bran enriched whole rye meal and the low fibre bread from refined rye meal. All rats received the diets for six weeks. Diabetic rats on high or low fibre diets had essentially the same intake of other nutrients. The weight loss was less in the diabetic animals on the high fibre bread than on the low fibre bread. The control animals on the high fibre diet had slightly lower body weights and lower blood glucose levels than those on the low fibre diet. In diabetic rats the blood glucose levels were lower on the high fibre diet than on the low fibre diet. The urinary glucose excretion in diabetic rats decreased immediately after the start of the high fibre diet, while it increased in the rats on the low fibre diet. Faecal fat content in relation to fat intake was greater in the animals on high fibre diet than in those on low fibre diet.

Animals↗
PubMed1995

Enamel rehardening by bread consumption.

PURPOSE: To investigate the in situ rehardening effect by white or whole-meal bread on softened enamel. MATERIALS AND METHODS: Twelve volunteers wearing orthodontic removable appliances participated in this study. The intraoral test was chosen for measuring microhardness of enamel slabs inserted into the dental appliance. Average microhardness of enamel was calculated at three stages: At start (baseline), after exposing the enamel slabs to a citrus beverage (pH 3.4) for 30 minutes in vitro as a softening agent, followed by intraoral exposure for a duration of 5 minutes to stimulated secreted saliva by parafilm chewing (control), or to 15g white- and wholemeal-bread mastication respectively (experimental). RESULTS: A significant rehardening of the softened enamel surfaces took place following mastication of the two bread samples and salivary secretion. The differences in the rehardening potentials of the bread samples as compared to that of saliva were not significant. From the conditions chosen for the experiment, there was no sufficient evidence to support the hypothesis that bread eating with calcium and phosphate concentrations at the existent levels will afford a significant greater rehardening than saliva alone.

Adult↗
PubMed1993

[Nutritional evaluation of sweet potato cultivars Ipomea batata (L.) Lam used in bread as partial substitute of wheat flour].

Four hundred and forty entries of sweet potato tubers from the International Potato Center were evaluated for chemical characteristics related to nutritional value. Dry matter range in the group was 15 to 45g/100g. The native entries DLP 2393, DLP 1120, DLP 2312, DLP 1908 and the foreign RCB 361F were selected for use in bread manufacture. Their average dry matter and crude protein was 38.5 and 9.2% respectively. Sweet potato bread was made replacing 30% of wheat flour with grinded sweet potato tubers. This bread had 11.0% crude protein in dry matter basis which were the same for bread made of wheat flour. There were no differences in organoleptic characteristics or protein quality (Apparent biological value: 37 vs 42%; apparent digestibility: 81 vs 80%; net protein utilization: 33 vs 39%) between sweet potato or full wheat flour breads respectively.

Bread↗