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PubMed2002

Glucosylisomaltol, a new indicator of browning reaction in baby cereals and bread.

Glucosylisomaltol is proposed as a new indicator of the browning reaction in baby cereals and bread. The glucosylisomaltol was synthesized from maltose and proline, purified by semipreparative HPLC, and characterized by NMR, high-resolution mass spectrometry, and GC-MS analysis. Analysis of glucosylisomaltol, previously separated from cereals by centrifugation, was carried out by reversed-phase HPLC with UV detection in isocratic elution with water/acetonitrile (95:5). Mean recovery of glucosylisomaltol by the standard addition method was 96.9%. The relative standard deviation and detection limit were 1.56% and 0.14 mg/kg, respectively. This compound was identified in samples by the similarity of the t(R) and UV spectra to those of synthesized glucosylisomaltol. Moreover, the glucosylisomaltol from samples, previously separated by semipreparative HPLC, was acetylated and then separated and confirmed by GC-MS. Glucosylisomaltol was determined in baby cereals stored at 32 and 55 degrees C for 1 year and at 25 and 55 degrees C for 1 month at a water activity of 0.65. The amount of this indicator increased during storage from 0.48 to 7.7 mg/kg. The glucosylisomaltol was also determined in prebaked bread by heating at 190 degrees C for 30 min. The amount of this compound increased from nondetectable to 20.9 mg/kg after 30 min of baking. Glucosylisomaltol is a useful indicator to control the browning reaction during baby cereal storage and the baking of bread.

Bread↗
PubMed2006

Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.

Because the impact of agronomical factors on bakery products quality is still an insufficiently studied field, acrylamide contents of breads produced from flours of nine wheat, two rye, and two spelt varieties harvested in 2003 and 2004 were investigated. It could be demonstrated that acrylamide content in bread strongly depends on the cultivar, with extremes differing by a factor of 5.4 due to marked differences in free asparagine and crude protein contents. Nitrogen fertilization also resulted in elevated amino acid and protein contents, thus increasing acrylamide levels from 10.6 to 55.6 mug/kg. Independent of fertilization, harvest year turned out to be another factor influencing acrylamide formation. Breads produced from 2003 flours showed significantly higher acrylamide contents than those of 2004, which was ascribed to favorable light and temperature conditions during the cultivation period, thus enhancing amino acid and protein contents. Sprouting of the grain also resulted in significantly higher acrylamide levels, which was attributed to elevated enzyme activities and the formation of precursors from protein and starch. Furthermore, bakery products made from flours with higher extraction rates were shown to contain higher acrylamide levels resulting from extracted free asparagine and protein from the aleuron layers of the cereal grain.

Acrylamide↗
PubMed1999

Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughs.

Different concentrations (1.2-3.6%) of maltodextrin preparations with average degrees of polymerization (DP) varying between 4 and 66 reduced the differential scanning calorimetry (DSC) staling endotherm in baked and stored (7 days, 23 degrees C) bread doughs from 3.4 mJ/mg to values within a 3.0-1.9 mJ/mg range. Commercial enzymes used in industrial practice as antistaling agents for bread also reduced amylopectin retrogradation. This suggested that the maltodextrins used are promising antistaling components and that the staling of bread and amylopectin retrogradation are related phenomena. In addition, the results obtained suggest that starch hydrolysis products resulting from enzymic attack may well be responsible for the antistaling effect induced by antistaling enzymes.

Bread↗
PubMed2003

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi.

AIMS: To study how antifungal activity of natural essential oils depends on the assay method used. METHODS AND RESULTS: Oils of bay, cinnamon leaf, clove, lemongrass, mustard, orange, sage, thyme and two rosemary oils were tested by two methods: (1) a rye bread-based agar medium was supplemented with 100 and 250 microl l-1 essential oil and (2) real rye bread was exposed to 136 and 272 microl l-1 volatile oil in air. Rye bread spoilage fungi were used for testing. Method 1 proved thyme oil to be the overall best growth inhibitor, followed by clove and cinnamon. On the contrary, orange, sage and rosemary oils had very limited effects. Mustard and lemongrass were the most effective oils by the volatile method, and orange, sage and one rosemary showed some effects. Oil compositions were analysed by gas chromatography-mass spectrography. CONCLUSIONS: Antifungal effects of the essential oils depended on the application method. Larger phenolic compounds such as thymol and eugenol (thyme, cinnamon and clove) had best effect applied directly to medium, whereas smaller compounds such as allyl isothiocyanate and citral (mustard and lemongrass) were most efficient when added as volatiles. SIGNIFICANCE AND IMPACT OF THE STUDY: This study proves that the method used for screening essential oils as potential antimicrobials should correspond with the application sought.

Antifungal Agents↗
PubMed2003

Use of the think-aloud method to identify factors influencing purchase of bread and cereals by low-income African American women and implications for whole-grain education.

The think-aloud method was used to determine factors influencing bread and cereal purchase by low-income African American women that have implications for whole-grain education. Women (N=70) were audiotaped as they thought aloud while purchasing groceries. Because bread and cereal account for the majority of whole-grain products consumed, transcribed verbalizations regarding purchase of bread and cereals were analyzed using content analysis procedures. Cost, preferences, eating and buying habits, and nutrition were the most important factors that influenced purchase. Nutrition issues included a general desire to eat healthy foods and specific concerns about fat, calcium, and calories, but no mention of wanting to purchase whole-grain products. Whole-grain education should focus on identification of whole-grain products, health benefits, and low-cost and tasty whole-grain options for mothers and children.

Adolescent↗
PubMed1976

Lack of effect on blood lipid and calcium concentrations of young men on changing from white to wholemeal bread.

1. When nineteen "free-living" male students, who normally ate 231 (SEM 14) g white bread/d changed to wholemeal bread for a 19-week period, there was no significant change in body-weight, plasma cholesterol or plasma triglyceride levels. These values, as well as plasma concentrations of calcium, phosphate, urate and haemoglobin, remained essentially the same as those for a control group. 2. Increasing the wheat-fibre intake by eating wholemeal bread is not an effective method for reducing blood lipids levels, at least in healthy young men with a moderate bread intake.

Adult↗
PubMed1990

Effect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread.

The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty Sprague-Dawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electrolytic Fe, carbonyl Fe or ferrous sulphate, with and without ascorbic acid. Results without ascorbic acid were comparable to findings of a human study by Forbes et al. (1989). Bioavailability of EDTA-enhanced fortificants, FeSO4 + Na2EDTA and NaFe(III)EDTA, was compared with that of FeSO4 in six groups of ten animals repleted with a ground Egyptian bread meal or a casein-based AIN diet fortified with one of the three compounds. Addition of either EDTA compound significantly increased bioavailability of Fe in Egyptian balady bread. When present in the less inhibitory casein meal, however, FeSO4 + Na2EDTA fortification was significantly less effective than NaFe(III)EDTA or the reference FeSO4. Results indicate that NaFe(III)EDTA may be the fortificant of choice in a mixed diet. Further study of EDTA-enhanced Fe fortificants is needed.

Anemia, Hypochromic↗
PubMed1992

Zinc absorption in adult men from a chicken sandwich made with white or wholemeal bread, measured by a double-label stable-isotope technique.

Eleven fasted adult men consumed a chicken meat sandwich made with white or wholemeal bread, extrinsically labelled with 2 mg 67Zn, on two different occasions. Immediately after eating the sandwich they were given an intravenous injection of 1.5 mg 70Zn. True Zn absorption (which was approximately 7% higher than apparent absorption) was determined by the faecal balance technique by making an allowance for endogenous excretion from measurements of faecal excretion of 70Zn. There was no significant difference in mean true Zn absorption from the white or wholemeal bread sandwich, 33.6 and 25.4% respectively. It was concluded that the substitution of wholemeal for white bread does not reduce Zn absorption from meat-based sandwiches.

Adult↗
PubMed1996

Tissue hypertrophy and epithelial proliferation rate in the gut of rats fed on bread and haricot beans (Phaseolus vulgaris).

The present study was designed to test the hypothesis that increasing short-chain fatty acid (SCFA) production in the large bowel increases gut epithelial proliferation rate (EPR). Two experiments were carried out in which rats were fed on bread (wholemeal or white)-based diets containing graded amounts of cooked haricot (Phaseolus vulgaris) beans; the latter are a rich source of fermentable carbohydrates. Consumption of beans was associated with several-fold increases in SCFA production with the greatest relative increase being for butyrate. Despite the very large increase in SCFA production, there was no evidence that this had any effect on EPR in the duodenum. Where the basal diet contained wholemeal bread (Expt 1) there was no effect of enhanced SCFA supply on EPR in either the caecum or colon, but with the white bread-based diet (Expt 2) adding beans produced increments in both SCFA supply and EPR in the caecum. Evidence that SCFA are responsible for enhanced EPR above normal levels is not convincing. In those instances where enhanced SCFA supply is associated with increased EPR, the increase may be (1) from a hypoproliferative state towards normal, (2) a transient phenomenon accompanying tissue hypertrophy or (3) a homeostatic response to increased cell loss by cell sloughing or apoptosis. It is not likely that there is any direct link with risk of colon cancer.

Animals↗
PubMedDate not supplied

Migration of mineral hydrocarbons into foods. 4. Waxed paper for packaging dry goods including bread, confectionery and for domestic use including microwave cooking.

Retail samples of dry goods (bread, biscuits and breakfast cereals) packaged in waxed paper were examined for the presence of mineral hydrocarbon wax. Bread loaves contained up to 50 mg/kg of the wax (associated with the outer surfaces) and crackers up to 185 mg/kg. Mineral oil was found in bread samples, at up to 550 mg/kg and was dispersed throughout indicating its use in food processing machinery as the likely source. Retail confectionery products wrapped in waxed paper (containing 12-44% w/w) gave rise to levels of 12-1300 mg/kg mineral hydrocarbon in the individually wrapped sweets. Migration into boiled sweets was lowest at 10-130 mg/kg, whilst soft chews and toffee products contained 110-1300 mg/kg. The distribution of wax hydrocarbons (principally n-alkanes) in the confectionery coincided exactly with that for the paper wrapping, with a range of C23 to C33 (95% material) centred around C26. This indicated that the transfer to the food occurred largely by adhesion rather than by diffusion since the latter would be expected to favour preferential migration of the low molecular weight components. In simulated home-use experiments with waxed bags sold in the United States for domestic use, migration into sandwiches and cake amounted to 40 mg/kg (1% transfer of wax). Use of these waxed bags in the microwave oven (as recommended) gave rise to contamination of foods from 210 to 1650 mg/kg (up to 60% transfer of wax).

Bread↗
PubMedDate not supplied

Measurement of bromate in bread by high performance liquid chromatography with post-column flow reactor detection.

An analytical procedure was developed to measure bromate residues in baked goods using a sequence of clean-up procedures followed by high performance liquid chromatography (HPLC) with a post-column reaction for oxidants. Deionized water was used to extract bromate from bread samples. The extract was treated with a C-18 solid phase extraction column to remove lipids, a cation exchange column with the silver cation to remove chloride, and an ultrafiltration membrane to remove proteins. Further treatment of the extract with the sodium form of a propylsulphonic acid ion exchange column was necessary to remove the silver that leached from the silver column. The method had a detection limit of 3 ng/g in baked goods. Recoveries of bromate from breads ranged from 73 to 86% at a fortified bromate level of 5-100 ng/g. Pullman-type white bread, produced by a sponge and dough method, was prepared in our laboratory for measurement of residual bromate. The dough was scaled in three different weights at different specific volumes (3.8, 4.1, 4.3), and samples of each of the three weights were baked for six different baking times ranging from 24 to 34 min. When bromate at a level of 25 mg/kg was added to flour, no residual bromate was detected in any of the samples, regardless of weight and baking time.

Bread↗
PubMed1975

Prevention of folate deficiency by food fortification. VII. The use of bread as a vehicle for folate supplementation.

Bread fortified to contain a daily dose of 900 mug folic acid was administered to patients in late pregnancy. The patients receiving the bread showed significant rise in red cell folate concentration. The rise was similar to that observed in women receiving a daily dose of 300 mug of folic acid in tablet form. It is concluded that bread may be used as a vehicle for folic acid fortification.

Africa, Southern↗
PubMed1977

Binding of zinc and iron to wheat bread, wheat bran, and their components.

Wholemeal wheat bread decreases the availability and intestinal absorption of divalent metals. To define this action further, binding of zinc in vitro to a wheat wholemeal bread (Tanok), dephytinized Tanok, and cellulose was determined at pH 5.0 to 7.5. Zinc binding by each was highly pH-dependent and reached a maximum at pH 6.5 to 7.5. Removal of phytate from Tanok did not reduce its binding capability. Wheat bran at pH 6.5 and 6.8 bound 72% of iron (0.5 microgram/ml of solution) and 82.5% of zinc (1.43 microgram/ml solution), respectively. Lignin and two of the hemicellulose fractions of wheat bran and high binding capabilities for zinc (85.6, 87.1, and 82.1%, respectively) whereas a third had a lower zinc-binding capability (38.7%). Binding of zinc to various celluloses and dextrans is also demonstrated. Formation of complexes of these metals with wheat fiber can explain, at least in part, the decreased availability of dietary iron and zinc in wholemeal wheat bread.

Bread↗
PubMed2003

Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies.

BACKGROUND: Findings about the effects of beta-glucan on serum lipoproteins are conflicting. OBJECTIVE: The study investigated the effects of beta-glucan from oat bran in bread and cookies (study 1) and in orange juice (study 2) on serum lipoproteins in mildly hypercholesterolemic subjects. DESIGN: In study 1, 48 subjects (21 men, 27 women) received for 3 wk control bread and cookies rich in wheat fiber. For the next 4 wk, by random assignment, 23 subjects continued to consume the control products, and 25 received bread and cookies rich in beta-glucan. Mean daily intake of beta-glucan was 5.9 g. Total dietary fiber intake did not differ significantly between the groups. In study 2, the same sources of control fiber and beta-glucan (5 g/d) as in study 1 were provided. For 2 wk, 25 of the original 48 subjects (10 men, 15 women) were randomly assigned to consume orange juice containing either wheat fiber (n = 13) or beta-glucan from oat bran (n = 12). After a washout period of 1 wk, dietary regimens were crossed over. RESULTS: In study 1, the change in LDL cholesterol did not differ significantly (-0.12 mmol/L; P = 0.173) between the 2 groups. In study 2, the drink rich in beta-glucan decreased LDL cholesterol by 0.26 +/- 0.07 mmol/L (6.7 +/- 1.8%; P = 0.001) and the ratio of total to HDL cholesterol by 0.26 +/- 0.11 (5.4 +/- 2.1%; P = 0.029) compared with the other drink. HDL-cholesterol and triacylglycerol concentrations did not change significantly. CONCLUSIONS: The food matrix or the food processing, or both, could have adverse effects on the hypocholesterolemic properties of oat beta-glucan.

Avena↗
PubMed2006

Ascorbyl palmitate enhances iron bioavailability in iron-fortified bread.

BACKGROUND: One of the strategies to control iron deficiency anemia is the fortification of food with iron. A mechanism for improving the bioavailability of iron is to add an iron absorption promoter. OBJECTIVE: The objective was to determine the effect of ascorbyl palmitate (AP) on the bioavailability of iron in fortified bread made from refined wheat flour. DESIGN: The iron bioavailability of wheat flour fortified with either ferrous sulfate alone or ferrous sulfate plus AP was studied with the use of double radio iron (55Fe and 59Fe) erythrocyte incorporation in 14 women. RESULTS: Geometric mean (+/- range of 1 SD) iron absorption from the bread fortified with ferrous sulfate was 10.5% (4.1-27.0%). The addition of AP at molar ratios of AP to Fe of 2:1 and 4:1 significantly increased iron absorption [14.6% (5.9-36.1%) and 20.2% (10.6-38.6%), respectively; P < 0.001]. CONCLUSION: AP is a strong promoter of iron absorption from fortified bread because of its thermoresistant properties.

Adult↗
PubMed1983

Comparative vitamin B-6 bioavailability from tuna, whole wheat bread and peanut butter in humans.

Relative bioavailability of vitamin B-6 from tuna, whole wheat bread and peanut butter was investigated in eight men. The study was divided into a 10-day adjustment and three, 14-day experimental periods in a 3 X 3 Latin square design. Vitamin B-6 intake was set at 1.6 mg/day, with 50% of the intake coming from one of the three experimental foods and 50% from a basal diet. Daily complete urine and fecal collections were made. Urine was analyzed for 4-pyridoxic acid (4PA) and vitamin B-6, fecal samples for vitamin B-6 and plasma (sampled every 5 days) for pyridoxal 5'-phosphate (PLP). Mean values +/- SD for the adjustment, tuna, whole wheat bread and peanut butter periods were: 5.65 +/- 1.76, 4.89 +/- 1.10, 3.62 +/- 0.66 and 2.80 +/- 0.50 mumol/day for 4-pyridoxic acid; 0.98 +/- 0.34, 1.05 +/- 0.20, 0.76 +/- 0.09 and 0.68 +/- 0.19 mumol/day for urinary vitamin B-6; 2.72 +/- 0.94, 3.08 +/- 0.73, 3.80 +/- 0.78 and 4.42 +/- 1.03 mumol/day for fecal vitamin B-6 and 65.0 +/- 23.30, 64.8 +/- 29.80, 49.3 +/- 14.40 and 48.4 +/- 20.20 nM for plasma pyridoxal 5'-phosphate, respectively. 4PA and urinary vitamin B-6 excretion were significantly (P less than or equal to 0.01) higher in the tuna period than in either the whole wheat bread or peanut butter periods.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1992

Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.

Iron absorption was measured from five kinds of bread made from various types of flour and fermented in different ways in order to obtain a wide variation in the content of fiber, phytate (inositol hexaphosphate) and its degradation products, inorganic phosphate and inositol phosphates with fewer numbers of phosphate groups (inositol pentaphosphate through monophosphate). Each experiment had 9-10 subjects and, in each subject, iron absorption was measured from control rolls made from low extraction wheat flour and one kind of test roll using two different radioiron tracers: 55Fe and 59Fe. The inhibition of iron absorption was closely related to the content of phytate-phosphorous as determined using the AOAC method, and to the sum of the tri- through hexaphosphate groups as determined using the HPLC method. As an example, prolonged fermentation of whole-rye bread reduced total inositol phosphates to the same amount as in the control rolls and increased fractional iron absorption to the same high level, in spite of a fiber content five times as great. The results strongly suggest that the inhibitory effect of bran on iron absorption is due to its content of phytate and other inositol phosphates present after fermentation, rather than to its content of fiber or other constituents. Thus, effective fermentation will increase the bioavailability of iron in whole-meal bread.

Absorption↗
PubMedDate not supplied

Low-fat milk and high-fiber bread availability in food stores in urban and rural communities.

As part of the Albany Prevention Research Center's Core Project to understand environmental influences on a healthy lifestyle, all food stores in downtown Albany (N=79) and rural Columbia and Greene counties (N=177) in New York State were visited and surveyed for their availability of low-fat milk and high-fiber bread. Stores in the rural community were significantly (P < .01) more likely to stock low-fat milk (71%) and high-fiber bread (55%) than stores in Albany (40% and 33%, respectively). The rural community also had a significantly higher population ratio of "healthy milk & bread (M&B) stores" (carrying both items) than Albany (7.6 vs 3.9 per 10,000 residents). Urban healthy M&B stores were more likely to be a convenience store and accept food stamps, whereas rural healthy M&B stores were more likely to be a gas station store and offer off-street parking. Multiple logistic regression analysis found that healthy M&B stores were inversely associated with proportions of ethnic/racial minorities in the census block group (CBG). More than 80 percent of minorities in Albany resided in a CBG without a healthy M&B store. Urban residents in predominantly minority neighborhoods were most likely to encounter environmental barriers to obtain healthy staple food, and intervention should be tailored to aid this population.

Animals↗