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 289 records · Page 16Linked to original sources
PubMed1985

[Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour].

The purpose of this study was to determine the effect of incorporating sweet lupine flour (SLF) to bread, upon the organoleptic characteristics and acceptability of the product. The substitution levels were 3, 6, 9 and 12%. The sensory evaluation test was done by 25 trained judges using the hedonic scaling method (9 to 1 scoring). Internal and external characteristics of appearance, color, aroma, texture, bitterness and flavor, as well as general acceptability, were measured. Sensory evaluation results of the external characteristics were significant at the 9 and 12% SLF levels for color (p less than 0.05) while the other parameters did not show significant differences. In regard to the internal characteristics, a significant difference for color was found at the 3% level of SLF (p less than 0.05); and at 6, 9 and 12% SLF levels, for appearance (p less than 0.05). The general acceptability was good at all the levels tested, with no significant differences among them. An acceptability study at the consumer level for 9% lupine flour bread was carried out in a group of 90 girls, aged 10-12 years, during a 10-day period. The results showed a very good acceptability of the product (p less than 0.01). The results of this study indicate that the incorporation of 6% SLF to the bread, did not affect adversely its sensory properties. Moreover, the acceptability of bread containing up to 12% SLF was excellent.

Bread↗
PubMed1993

Effect of cassava bread supplementation on energy intake of rats.

The effect of supplementing semi-purified diet of rats with milled cassava bread was investigated. Total food intake and weight gain were measured in ad libitum and pair fed animals. Plasma triglyceride levels were determined at the beginning and end of the experimental period. Cassava bread supplementation did not increase total food intake of the animals therefore resulted in a lower food efficiency ratio (FER) of the diet when animals were fed ad libitum. When the animals were pair fed, FER was similar for both diets suggesting that cassava supplementation does not increase significantly the energy content of the diet. Addition of milled cassava bread to the diet did not modify plasma lipid levels. This results support that cassava starch is partially available to the rats. Clinical use of cassava bread is suggested for diabetic and obese patients.

Animal Feed↗
PubMed1977

[Consumption of bread and its substitutes].

Over the years, the consumption of bread has dropped considerably. A consumer survey of 3 109 people of all ages undertaken in several regions in France has revealed different criteria of variation enabling us to understand better the way in which this drop has taken place. The consumption of various foodstuffs replacing bread such as "biscottes" and"croissants" has also been noticed. In 1972, the average consumption of bread was 166 grams per person per day, but this is subjected to considerable variations. The sample reveals 9 p. 100 non-consumers, but 30 p. 100 men and 8 p. 100 women eat more than 250 grams per day. The drop in the consumption of bread is generally linked with an increase in sedentary life. This marked restriction in glucids contained in cereals can have important effects on health as it upsets the balance of the energy intake.

Bread↗
PubMed1998

[Evaluation of rheological and sensorial characteristics of breads prepared with a mix of sunflower protein concentrate and texturized soy protein].

The effect of substituting wheat flour by a mix of sunflower protein concentrate (SPC) and texturized soy protein (TSP) in the rheological and baking characteristics of bread was evaluated. Levels of substitution were of 0 to 25%. Doughs made with SPC and TPS were more strong and less extensil, with an increasing time of dough forming and they had more water holding capacity. Breads elaborated with the different levels of substitution showed a compact structure and a dark color as compared with the control. Breads with the best rheological characteristics were evaluated in a sensorial test; statistical analysis did not show significant difference in the bread with 10% of substitution and the control elaborated with wheat flour.

Bread↗
PubMed2004

Durum wheat as a candidate for the unknown female progenitor of bread wheat: an empirical study with a highly fertile F1 hybrid with Aegilops tauschii Coss.

Hexaploid bread wheat was derived from a hybrid cross between a cultivated form of tetraploid Triticum wheat (female progenitor) and a wild diploid species, Aegilops tauschii Coss. (male progenitor). This cross produced a fertile triploid F1 hybrid that set hexaploid seeds. The identity of the female progenitor is unknown, but various cultivated tetraploid Triticum wheats exist today. Genetic and archaeological evidence suggests that durum wheat ( T. turgidum ssp. durum) may be the female progenitor. In previous studies, however, F1 hybrids of durum wheat crossed with Ae. tauschii consistently had low levels of fertility. To establish an empirical basis for the theory of durum wheat being the female progenitor of bread wheat, we crossed a durum wheat cultivar that carries a gene for meiotic restitution with a line of Ae. tauschii. F1 hybrids were produced without using embryo rescue techniques. These triploid F1 hybrids were highly fertile and spontaneously set hexaploid F2 seeds at the average selfed seedset rate of 51.5%. To the best of our knowledge, this is the first example of the production of highly fertile F1 hybrids between durum wheat and Ae. tauschii. The F1 and F2 hybrids are both similar morphologically to bread wheat and have vigorous growth habits. Cytological analyses of F1 male gametogenesis showed that meiotic restitution is responsible for the high fertility of the triploid F1 hybrids. The implications of these findings for the origin of bread wheat are discussed.

Crops, Agricultural↗
PubMed1984

Agglutinating activity of gliadin-derived peptides from bread wheat: implications for coeliac disease pathogenesis.

The PT-digest of bread wheat gliadin was very active in agglutinating undifferentiated human K562(S) cells. This activity was quantitatively, but not qualitatively, similar to that of Con A or WGA. Moreover, Con A-induced cell agglutination was inhibited by mannan and mannose, WGA-induced agglutination by NAG only, and cell agglutination induced by bread wheat gliadin peptides was inhibited by each of these three saccharides. Not only was mannan the most active saccharide in preventing cell agglutination induced by bread wheat gliadin peptides, but it was also able to dissociate agglutinated cells. As compared to the PT- digest of whole bread wheat gliadin, the digest obtained from purified A-gliadin was tenfold more active. The PT-digest of durum wheat gliadin did not show any agglutinating activity.

Agglutination Tests↗
PubMed1992

Effect of alpha-gliadin-derived peptides from bread and durum wheat on K562(S) cells.

Previous studies suggested that the proteins and peptides that are responsible for coeliac small intestinal lesions, are also able to agglutinate K562(S) cells. On the contrary, peptides from whole gliadins from durum (tetraploid) wheat do not agglutinate these cells. Bread wheat alpha-gliadins have been identified as a major toxic fraction in coeliac disease. In the present research, alpha-gliadins were purified from durum and bread wheat cultivars. alpha-gliadin peptides from bread wheat were active in agglutinating K562(S) cells, whereas alpha-gliadin from durum wheat failed to induce any agglutinating activity. These results suggest that the lack of toxicity of gliadin from durum wheat cultivars is not related to a low content of alpha-gliadins but is mainly due to intrinsic structural differences from bread wheat gliadins.

Agglutination Tests↗
PubMed1997

Production of iron-fortified bread employing some selected natural iron sources.

Iron fortification of wheat breads is the optimal approach for reducing the high prevalence of iron deficiency in wheat-eating developing countries as in Egypt. The effectiveness of some natural iron-fortificants for potential use in Egyptian bread was tested. Defatted soybean flour, soybean flour, soybean hull flour, molasses and fenugreek flour at different levels besides FeSO4.7H2O as standard were separately incorporated in the wheat flour dough. Dough characteristics were studied using a Brabender Farinograph, where addition of such fortificants improves significantly (p < 0.05) the water absorption, development time, dough stability and dough weakening. Good breads with high nutritive value, excellent crust color, crumb grain and high overall acceptability were produced by adding either 10% defatted soybean flour, 5% soybean hull flour, 2% molasses or 4% fenugreek flour. Rat feeding trials have shown a good haematological response, i.e. higher haemoglobin (Hb) and haematocrit (Hct) values gained. Additional work is needed to identify other fortification options and to develop targeted fortification programes that will supply iron to all segments of a population in greatest need.

Amino Acids↗
PubMed2000

Understanding choice of milk and bread for breakfast among Swedish children aged 11-15 years: an application of the Theory of Planned Behaviour.

The present study examined the influences of attitudes, social norms, perceived control and underlying beliefs on 11 to 15-year-olds' breakfast choices of milk with different fat content and high-fibre bread. All pupils in the 5th, 7th and 9th grades in Mölndal community (N=1730), Sweden, were asked to complete a questionnaire based on the Theory of Planned Behaviour. Two weeks later, they were asked to fill in a 7-day record of food consumed for breakfast. Consumption of milk and high-fibre bread was predicted from intentions, and for milk also by perceived behavioural control. Intentions were influenced by attitudes, perceptions of significant others' preferences, and perceived control. In addition, perception of the parents' consumption (descriptive norm) of the specific food played an important role. Attitudes, norms and perceived control predicted intentions to a similar extent in each age group. Attitudes to the consumption of milk and high fibre bread were influenced by beliefs about their sensory and health aspects. Females and the oldest children had greater knowledge about the healthier alternatives and the oldest children had a tendency to choose healthier options.

Adolescent↗
PubMed1983

Diagnostic value of "bread-barium" swallow in patients with esophageal symptoms.

The value of a "bread-barium" swallow for diagnosis of disordered esophageal motility was examined in 53 patients, 20 of whom complained of dysphagia, 20 retrosternal chest pain, and 13 heartburn; a further 19 subjects served as controls. Esophageal manometry in the patients with dysphagia and chest pain revealed major abnormalities in 14 compared with the bread-barium swallow which showed changes consistent with esophageal spasm in 20. The standard barium swallow examination revealed major abnormalities in only five of these patients. The bread-barium examination is simple, complements the routine barium swallow, and is of value in patients with symptoms suggesting disturbed motility. It does not replace conventional studies for the diagnosis of esophageal motility disorders.

Barium Sulfate↗
PubMed1988

[Improved biological availability of zinc in coarse meal and crisp meal bread].

A study was undertaken to determine whether the reduction of the molar phytic acid/zinc ratio by enrichment of wholemeal and crispbread with zinc improves zinc availability to the same extent as does the reduction of phytic acid in whole meal cereal products. For three weeks, five diets (three samples of wholemeal bread and two samples of crispbread] were fed to growing rats. Significant increases in bone-zinc deposition and activity of serum alkaline phosphatase were induced by those bread samples in which the phytic acid/zinc ratio had been lowered either by enrichment with zinc or by reduction of phytic acid (enzymatic hydrolysis by adjusting the pH-value of the dough with lactic acid) when compared with untreated bread samples. Weight gain of the animals differed little between the groups. The results suggest that it is possible to improve zinc availability in wholemeal cereal products high in phytate by enrichment with zinc.

Alkaline Phosphatase↗
PubMed1987

Feasibility of Saudi wheat flour enriched with cottonseed flour for bread making.

Three samples of edible grade cottonseed flour (cosf) were utilized each in 5%, 10% and 15% mixtures with Saudi wheat flour for bread making. Addition of cosf increased water absorption of the dough. Times of dough mixing, stability and break-down were slightly increased at the low addition level, but adversely shortened at the higher levels, where mixing tolerance was doubled or tripled. Up to 5%-10% of cosf could be tolerated without deleterious effect on dough properties or bread quality, depending on the source of the additive and method of preparation. An increase of 25%-50% in protein content of bread was expected.

Bread↗
PubMed1992

Determination of propionate in bread using capillary zone electrophoresis.

A method for the determination of propionate in bread is described. The propionate was extracted from the bread with a repeated extraction procedure and measured using capillary zone electrophoresis in the indirect UV mode applying a background electrolyte of 0.005 M Tris adjusted at pH 4.6 by adding benzoic acid. Using laboratory-baked bread containing known amounts of sodium propionate, recoveries of ca. 95% could be established, validating the method.

Bread↗
PubMed1988

Angioedema and urticaria caused by cottonseed protein in whole-grain bread.

A 29-year-old patient developed a severe allergic reaction after eating whole-grain bread. The bread appeared to contain cotton seed-protein flour. The skin prick tests with the bread and cottonseed were strongly positive. High level of circulating antibodies of IgE class against cottonseed protein could be detected in her blood samples. It is evident that cottonseed flour is used in diverse products and can cause unexpected severe hypersensitivity reactions.

Adult↗
PubMed2005

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).

In order to study the composition of the lactic acid bacteria (LAB) community of sourdoughs used for the manufacture of Altamura bread, a traditional durum wheat bread produced in Apulia (Southern Italy), 111 strains of LAB were isolated and characterized. The phenotypic characterization of the isolates, carried out using a set of 29 tests, allowed the identification of 15 clusters at the 80% similarity level by hierarchical cluster analysis. Of the isolates, 88% were identified as facultatively heterofermentative LAB (Lactobacillus plantarum, Lb. paracasei, Lb. casei) and 12% as heterofermentative LAB (Lb. brevis, Leuconostoc mesenteroides). SDS-PAGE profiles of whole cell proteins of 68 strains confirmed the identification. Both the diversity and structure of the lactic microflora for sourdoughs for Altamura bread varied among samples.

Bread↗
PubMedDate not supplied

Post-prandial glucose and insulin responses to different types of spaghetti and bread.

The glycemic response following ingestion of carbohydrate in various forms is different. The factors involved are not fully elucidated. In this study the glycemic and insulin responses to 50 g of carbohydrate in the form of white bread (WB), semolina bread (SB), white spaghetti (WS) and wholemeal spaghetti (BS) were compared in ten noninsulin-dependent diabetics. The responses were assessed by calculating the area under the curve. WB and SB had significantly higher glycemic responses compared with WS and BS (P less than 0.01). There was no difference in glycemic response between either form of bread, or either type of spaghetti. Similarly WB and SB had greater insulin responses than WS and BS (P less than 0.05). There was no difference in insulin response between WB and SB but BS had a greater response than WS (P less than 0.01) attributed to the higher protein content of BS. Thus, in this study the physical form of the food was a major factor influencing the glycemic response, and other factors such as particle size and fibre content had negligible effects.

Adult↗
PubMed2002

Extrinsic labelling of zinc and calcium in bread.

This study investigated the effect of different means of extrinsic administration of 65Zn and 47Ca in white wheat flour bread on the measured absorption. Eight healthy subjects were served 80g of labelled bread as a standardized breakfast after an overnight fast on three occasions. Extrinsic labelling of the meals with 65Zn and 47Ca was done in three ways: (a) by adding the isotopes to the bread 16h before it was served, (b) by adding the isotopes shortly before serving or (c) by adding the isotopes to the water used in dough making. Zinc and calcium chloride corresponding to 3.2mg (49 micromol) zinc and 275mg (6.9mmol) calcium in one portion were added to the dough. Whole-body retention was measured by whole-body counting. The fractional absorption of zinc was (a) 0.243 +/- 0.122, (b) 0.217 +/- 0.101 and (c) 0.178 +/- 0.063 (mean +/- SD), and the fractional absorption of calcium (expressed as calcium retention on day 7) was (a) 0.351 +/- 0.108, (b) 0.357 +/- 0.131 and (c) 0.334 +/- 0.117 (mean+SD). No significant difference (p > 0.05) was seen between the different ways for either zinc nor calcium.

Absorption↗
PubMed1991

Hepatitis A outbreak involving bread.

An outbreak of hepatitis A involved more than 50 residents of a group of villages in the late spring and summer of 1989. The only food that was common to all the laboratory-confirmed cases was bread, purchased either unwrapped or as rolls, sandwiches or filled rolls, and supplied either directly from one shop or indirectly through its subsidiary outlets. It was concluded that this bread was the most likely vehicle of transmission of the hepatitis A virus and that the bread was contaminated by soiled hands which were inadequately washed because of painful skin lesions. Comprehensive control measures were successful in limiting further spread of the infection. This outbreak highlights the transmissibility of hepatitis A virus on food. The use of disposable gloves when handling food which is to be consumed without further cooking would prevent transmission of this or other infectious agents by this route.

Bread↗