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PubMed1993

[Substitution of ascorbic acid for potassium bromide in the making of French bread].

The potassium bromate (PB) is the flour improving additive for bread making, most widely used in Venezuela. This additive has been reported to have hazardous effects. For this reason it has been forbidden in various countries. In order to find a substitute for PB, the feasibility of using ascorbic acid (AA) in bread making flours was considered. Flours with 80, 40 and 20 ppm of AA were tested and contrasted with an experimental and industrial flour with 80 ppm of PB, maximum quantity allowed by the Venezuelan Legislation. The effect of these additives was evaluated on French bread, of high consumption in our country. It was found that the bread prepared using the flour containing 20 ppm of AA did not present significant differences from those made out of the pattern flour, concerning their organoleptic and physico-chemical properties. It was demonstrated that it is technically feasible to replaced 80 ppm of PB for 20 ppm of AA in the flours, without affecting the bread acceptability.

Animals↗
PubMed2001

Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.

Five rye lines exhibiting a wide range of extract viscosities were evaluated for the rheological and baking properties of their flours, individually and in blends with hard red spring wheat flour. Commercial cultivars of rye and triticale were included in the study as controls. Extract viscosities of rye flours were higher than those of corresponding wholemeals, indicating shifting of water-extractable arabinoxylan into flour during roller milling. Falling numbers of the rye flours correlated positively with their extract viscosities in the presence (r = 0.73, p < 0.05) or absence (r = 0.65, p < 0.05) of an enzyme inhibitor. Farinograms revealed the weakness of rye and triticale flours compared to wheat flour. Extract viscosities of rye flours were negatively correlated (r = -0.65, p < 0.05) with mixing tolerance index and positively correlated (r = 0.64, p < 0.05) with dough stability, suggesting a positive impact of extract viscosity on dough strength. Extract viscosity was negatively correlated (r = -0.74, p < 0.05) with loaf volume and specific volume (r = -0.73, p < 0.05) and positively correlated (r = 0.73, p < 0.05) with loaf weight of rye/wheat bread. Overall, the results indicated that 30% of flour from high or low extract viscosity rye could be incorporated into rye/wheat breads without seriously compromising bread quality. Inclusion of rye, particularly high extract viscosity rye, in chick diets seriously impeded growth performance and feed efficiency. Part of the arabinoxylan survived bread-making and exerted an effect on chicks, although substantially lower digesta viscosities were observed in chicks fed rye bread diets than in those fed rye wholemeals.

Animal Feed↗
PubMed2001

Quality changes during frozen storage and thawing of mixed bread.

In the present work investigations of the dependence between frozen storage time, the method of thawing (air blast at 50 degrees C and microwave), organoleptic and physico-chemical changes in bread are reported. The quality of the thawed product was analysed directly after thawing and after two days of storage at room temperature. It was found that changes in quality of bread are more affected by frozen storage than by the employed thawing method. The thawing methods had a significant (p < or = 0.01) effect on the investigated physico-chemical parameters of the product, however, their statistically significant (p < or = 0.01) effect on the sensory quality could only be revealed after two days of storage of the previously thawed bread at room temperature rather than directly after thawing. The results obtained in the present study suggest that bread which underwent microwave thawing had generally better quality in comparison with air blast thawing.

Bread↗
PubMed2002

Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread.

The capacity of two species of edible seaweeds (Wakame, Undaria pinnatifida and Chondrus, Chondrus crispus) to modify the rate of white bread starch digestibility by an in vitro digestion system, as well as glucose retardation index and apparent viscosity were studied. Both Algae showed different effect on glucose retardation index. While Wakame did not make difficult dialysis of glucose, it only retained 2.50 +/- 2.99% to respect a negative control. Chondrus impaired the diffusion of a 28.70 +/- 2.35% of glucose, which are very close to those of citrus pectin (31.50 +/- 4.12%). On the other hand, viscosity of Chondrus solution was higher than Wakame and slightly lower than citrus pectin solution. The analysis showed a very low content of total starch in Wakame (0.51%) and Chondrus (0.47%). Algae reduced the digestion of white bread starch. The profile of starch hydrolysis was characteristic for each alga. Glycaemic index estimated from the degree of starch hydrolysis within 90 min was low (79) with respect to white bread (value 100). Seaweeds showed a suitable capacity to modify in vitro starch digestibility of white bread. Chondrus produces a more pronounced response. This fact seem to be due to different composition of samples.

Bread↗
PubMed2003

In vitro growth response of bread-spoilage Bacillus strains to selected natural antimicrobials.

This study assessed the in vitro responses of Bacillus (B.) strains isolated from ropey bread to natural antimicrobials under optimum growth conditions. The responses of six Bacillus strains [B. subtilis (2), B. licheniformis (2) and B. pumilus (2)] to acetic acid (AA), lactic acid (LA), calcium lactate (CL) and a lactate-containing cocktail (LCC), singly and in combinations were determined and compared to calcium propionate (CP). Isolates were each inoculated into flasks containing Nutrient Broth (NB) and the respective antimicrobial treatments and pHs were left unadjusted. A duplicate set of flasks, also containing NB and the respective antimicrobials, but adjusted to pH's corresponding to those of baked brown bread containing the same antimicrobials was also inoculated. Growth curves were obtained spectrophotometrically and used to estimate lag times. The organic acids used in this study [0.1% (v/v) AA and 0.25% (v/v) LA] singly and in combination with each other and with CL, CP or LCC, completely inhibited the growth of all six Bacillus strains, but only at non-adjusted pHs. The efficacies of LA, AA and CL notably decreased when the pH of the test media containing the respective preservatives was adjusted to the corresponding in situ (bread) values. However, the natural antimicrobials were still as effective as CP in retarding growth of the six Bacillus strains at the in situ (bread) pH values.

Acetic Acid↗
PubMed1997

Microbial populations associated with commercial bread production.

The microbial ecology of a commercial bread production line was assessed by plate counts and characterization of microbial populations of raw materials, dough, equipment surfaces, air inside the bakery and baked bread. Aerobic plate counts for raw materials were higher than mould counts. Dough samples had high aerobic plate counts, but low mould counts. Mould counts on pre-baking equipment surfaces were lower than those on post-baking equipment surfaces, while aerobic plate counts on equipment surfaces varied. Counts of bacteria and moulds on bread increased during storage at 30 degrees C and moulds predominated over bacteria on air settle plates. Of the 316 bacterial isolates, 50% were Bacillus and 31.6% Micrococcus. Of the 97 mould isolates, 37.1% were Penicillium, 18.6% Aspergillus and 13.4% Cladosporium. Bacillus, Aspergillus and Penicillium were isolated predominantly from baked bread.

Bacteria↗
PubMed2005

Application of positive ion chemical ionisation and tandem mass spectrometry combined with gas chromatography to the trace level analysis of ethyl carbamate in bread.

A rapid, sensitive and selective method has been developed and validated for the analysis of the contaminant ethyl carbamate (EC) in bread products at the part-per-billion level. The new procedure uses positive ion chemical ionisation (PICI) and tandem mass spectrometry (MS/MS), combined with gas chromatography (GC), on a 'bench-top' triple-quadrupole mass spectrometer. Ammonia was the PICI reagent gas of choice because of its ability to produce abundant [M+H]+ and [M+NH4]+ ions from EC and deuterium-labelled EC (LEC) used as an internal standard. For identification and quantification, selected reaction monitoring (SRM) was used to follow the precursor-to-product ion transitions of m/z 107 --> 90, m/z 107 --> 62 and m/z 90 --> 62 for EC, as well as m/z 112 --> 63 for the LEC internal standard. The limits of detection and quantification were 0.6 and 1.2 microg kg(-1), respectively, and the recovery of the method was 101 +/- 10% at 10 microg kg(-1) and 98 +/- 5% at 100 microg kg(-1). The precision of the method, established under conditions of intermediate reproducibility, did not exceed a relative standard deviation of 7%. The quantitative performance of the new GC/PICI-SRM procedure compared favourably with that of a reference method based on GC/MS and selected ion monitoring (correlation coefficient, r = 0.997). However, the new method had the advantages of reduced sample preparation time, improved sensitivity and unambiguous identification of EC at all concentrations. Application of the new method to the analysis of 50 UK breads showed that levels of EC ranged from 0.6 to 2.3 microg kg(-1) in retail products and from 3.1 to 12.2 microg kg(-1) for breads prepared using domestic breadmaking machines (dry weight basis). Toasting bread in a domestic toaster led to increases of between two- and three-fold in mean EC concentrations.

Bread↗
PubMed1985

Fungal flora of Egyptian baladi bread with special reference to the mutagenic effects of their toxic metabolites.

The fungal flora of wheat flour and baladi bread in upper Egypt were investigated. Most of the isolated fungal species belong to the genus Aspergillus. The presence of non heat resistant fungi of the both flat surfaces of baladi bread, came from contamination after baking and from improper handling at homes. Among the heat resistant fungi, A. fumigatus and A. niger, were recorded to inhabit the spongy crumb although the high temperature of baking process which reached approximately 100 degrees C in the center of the bread. The mutagenic effects of the fungal metabolites of the extract of mouldy Egypt were investigated. Most of the isolated fungal species all stages of mitotic division. The most interesting effect of these fungal metabolites were the induction of tripolar and quadripolar spindle. Multinucleate and polyploid cells were also observed under relatively high concentrations. It was noticed that at either higher concentrations or lower concentrations with long exposure, damaged cells were observed. The hazards involved through the consumption of individuals to such mouldy bread, is accumulation of possible deleterious effects from both long and short term exposure to these toxic metabolites.

Aspergillus↗
PubMed1987

Physical factors influencing the blood glucose response to different breads in type II diabetic patients.

Blood glucose responses to test meals containing 75 g of different breads were compared in 103 type II diabetic patients under sulfonyl urea treatment. Nine breads differing in type of cereal, physical structure, and dietary fiber content were studied using pairwise intraindividual comparisons. It could be shown that the type of cereal and the fiber content had no significant influence upon the maximal or mean postprandial blood glucose increase. Coarse-grained breads, however, resulted in significantly lower blood glucose responses than breads that were finer grained or were produced from flour. Physical properties determining the access of intestinal hydrolytic enzymes to ingested carbohydrates seem to be major factors that influence postprandial blood glucose responses.

Adult↗
PubMed2004

Rye bran bread intake elevates urinary excretion of ferulic acid in humans, but does not affect the susceptibility of LDL to oxidation ex vivo.

BACKGROUND: Rye bread contributes an important part of the whole grain intake in the Scandinavian diet. Ferulic acid is the major phenolic compound in rye bran and is an antioxidant in vitro and may, therefore, contribute to cardioprotective effects of whole grain consumption. AIM OF THE STUDY: Firstly, to evaluate the bioavailability and potential antioxidative effects in humans of ferulic acid from rye. Secondly, to evaluate urine levels of ferulic acid as a possible biomarker of the ordinary dietary intake of ferulic acid. METHODS: We determined the urinary excretion of ferulic acid in 18 postmenopausal women after a dietary intake of rye bran or an inert wheat bran (control) in a crossover study (2 x 6 weeks with 4 weeks washout). The potential antioxidative effect of the rye bran intervention was investigated by measuring low-density lipoprotein (LDL) susceptibility to copper oxidation ex vivo. The subjects ingested rye bran enriched breads equivalent to approximately 10.2 mg ferulic acid per day. RESULTS: The urinary excretion of ferulic acid averaged approximately 4.8 mg per day during intervention with rye bran breads and approximately 1.9 mg per day on the control breads (P = 0.002). Rye bran intervention had no influence on lag time or propagation rate of the LDL oxidation ex vivo. CONCLUSIONS: The present study demonstrated that ferulic acid from rye bran is bioavailable and that the urinary concentration of ferulic acid reflects the dietary intake of this hydroxycinnamic acid. Within the period of intervention, the elevated ferulic acid did not produce a measurable antioxidative effect on the subjects' LDL. It is suggested that the determination of ferulic acid in urine is a useful biomarker to assess the intake of ferulic acid from a regular diet.

Aged↗
PubMed1992

Beliefs about the satiating effect of bread with spread varying in macronutrient content.

Beliefs about the satiating effect of foods varying in contents of proteins, fats, carbohydrates, and fibre were investigated by face-to-face interviews with a random telephone sample of 101 subjects. Respondents were presented with photographs of two slices of bread covered with common spreads. Fibre level was manipulated by using white bread or wholemeal bread. Levels of proteins, fats and carbohydrates were manipulated by using different kinds of spread. Low and high levels of proteins, fats and carbohydrates had similar energy contents. The results showed that protein-rich spreads (lean meat products) and high-fibre (wholemeal) bread were believed to have a strong satiating effect. The satiating effect of high-fat spreads (butter, bacon) was believed to be much smaller, whereas the sweet carbohydrate spreads (jam, honey) were believed to have no satiating effect.

Adult↗
PubMed2005

Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.

The possible use of xylanase from Aspergillus foetidus MTCC 4898 as a bread improver was tested in whole wheat bread. The partially purified xylanase was used as an additive at 12 U/g during mixing of wheat flour. The effects of xylanase addition on the fermentation stage and the final bread quality were analyzed. Remarkable decrease (11%) in water absorption and increase in dough rising (28.5%) were noticed. Final moisture content of the bread was higher (40.5%) than control (32.3%). Improvements in volume (53%) and specific volume (56%) were also significant. Sensory evaluation indicated better flavour, taste, softness and overall acceptability. Texture profile analysis confirmed the rheological changes. Firmness was decreased by more than four folds. Improvements in cohesiveness and decline in springiness and gumminess were observed.

Aspergillus↗
PubMed2006

Influence of bread volume on glycaemic response and satiety.

The role of carbohydrates in health and disease has received a high profile in recent years, in particular the glycaemic index (GI) as a physiological classification of carbohydrate foods. A common carbohydrate source in the UK is white bread, which is considered to have a high GI value and low satiety value. In the present study, the possibility of favourably altering the GI of white bread by manipulating bread structure (loaf form) was investigated. In a randomised repeated-measures design, ten subjects were tested for glycaemic and satiety responses to four loaves of varying volume, but of consistent macronutrient content. Peak plasma glucose levels and GI values were shown to be significantly reduced by lowering loaf volume (P=0.007, P<0.001 respectively). In addition, a greater satiety index (SI) was seen with decreased loaf volume (P<0.001). In conclusion, the present study demonstrates that reducing the volume of white bread, which is generally considered to be high-GI and low-SI, can favourably alter metabolic and appetite responses. Relatively small differences in the GI of regularly consumed starch foods have been shown to have beneficial effects on health.

Blood Glucose↗
PubMed2002

Calcium absorption from three salts and CaSO(4)-fortified bread in premenopausal women.

Two studies were conducted to measure calcium absorption from calcium sulfate fortified bread and three salts (calcium lactate, calcium carbonate, and calcium sulfate) in healthy premenopausal women using a crossover design. In study I, calcium fractional absorption levels from the three salts labeled with a stable isotope, 44Ca, were not significantly different (0.039-0.47) as determined by the fecal recovery method. In a second study, absorption of 45Ca from CaSO(4)-fortified labeled bread or labeled milk was measured in serum exactly 5 h postingestion. Fractional calcium absorption was slightly but significantly greater from fortified bread than from milk (mean within subject difference = 0.0675 +/- 0.016). Calcium sulfate is a bioavailable fortificant for white bread that compares favorably with milk and two other salts.

Adsorption↗
PubMed2002

Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.

Puroindolines are lipid-binding proteins from wheat flour that play a significant role in bread crumb texture. The localization of wheat flour lipids and puroindoline-a (PIN-a) in bread dough was studied by confocal scanning laser microscopy (CSLM). Wheat lipids were located around gas cells (GC) and embedded within the protein-starch matrix (SPM) of the dough. PIN-a was mainly located in the matrix of dough, where it was associated with lipids. In contrast, in defatted dough, PIN-a was found around GC. Addition of puroindolines in bread dough induced a defatting of the gas bubble surface and a decrease of the lipid vesicles and/or droplet size embedded within the SPM. Therefore, puroindolines control the lipid partitioning within the different phases of dough, a phenomenon that should have important consequence on the gas bubble expansion and GC formation in the further stages (fermentation, baking) of the bread-making process.

Bread↗
PubMed2003

Solid-State 13C CP/MAS NMR studies on aging of starch in white bread.

The effects of storage methods and glycerol on the aging of breadcrumbs were studied using solid-state (13)C CP/MAS NMR. After baking, a shift in C(1) peaks from triplet (A-type) to singlet (V-type) was observed. Addition of glycerol reduced the carbon peak intensities of fresh and aged breads, which correlated well with the DSC amylopectin "melting" enthalpy (r(2) = 0.91). Upon storage of bread with crust in hermetically sealed containers (when moisture migrated from the crumbs to the crust), the (13)C CP/MAS NMR peak intensity increased more rapidly during aging than when the bread was stored without crust. Although addition of glycerol retarded the starch retrogradation, as observed by (13)C CP/MAS NMR and DSC, it accelerated the firming rate. Therefore, bread firming in this case was controlled not only by starch retrogradation but also by other events (such as local dehydration of the matrix or gluten network stiffening).

Bread↗
PubMed1999

Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making.

The impact mechanism of endoxylanases in straight dough bread-making was investigated in fractionation-reconstitution experiments. To this end, two European flours with different bread-making characteristics were separated in gluten, prime starch, a squeegee fraction (SQF), and a water-extractable fraction. Whereas the former fractions contained negligible levels of arabinoxylan (AX), the latter contained, respectively, most of the water-unextractable AX (WU-AX) and all of the water-extractable AX (WE-AX). In vitro modification with a Bacillus subtilis endoxylanase allowed controlled solubilization of WU-AX from SQF and controlled degradation of solubilized AX and WE-AX from the water-extractables. It followed from bread-making tests with the reconstituted flours that endoxylanases exert positive loaf volume effects in bread-making by lowering the concentration of WU-AX and increasing that of total soluble AX. Limited degradation of WE-AX and significant breakdown of solubilized AX by endoxylanases, on the other hand, resulted in volume losses when compared to their nondegraded counterparts. The volume increasing effects of endoxylanases are therefore related to their ratio of solubilizing to degrading activity and thus to their substrate specificity.

Bacillus↗
PubMed1999

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread.

Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p < or = 0.05) in water absorption of the dough. Doughs containing gums had higher (p < or = 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.

Bread↗