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At least 325 records · Page 18Linked to original sources
PubMed1987

Lower postprandial plasma glucose and insulin after addition of Acacia coriacea flour to wheat bread.

Many Australian Aboriginal bushfoods contain slowly digested carbohydrate which elicit low postprandial blood glucose and insulin responses compared to Western foods, such as wheat bread. This study has shown that incorporation of flour made from a slowly digested seed, Acacia coriacea, into wheat bread (18 g/82 g wheat flour) significantly reduces the initial rise in plasma glucose levels (p less than 0.05) and the area under the plasma glucose curve (p less than 0.005) in six healthy subjects. Insulin values were also lowered at 60 minutes (p less than 0.025) and 90 minutes (p less than 0.05). Our findings suggest that Acacia flour, when used to dilute wheat flour in the manufacture of breads, produces a very palatable food which could be useful in the diets of diabetic individuals.

Acacia↗
PubMed1985

Glycaemic effects of bread and marmalade in insulin-dependent diabetes.

The glycaemic responses of 12 C-peptide negative insulin-dependent diabetics were studied following four breakfasts with different carbohydrate sources. Total energy content of the meals was the usual for each subject, carbohydrate supplying 55% and fat 32%. The meals comprised: wholemeal bread with margarine; white bread with margarine; marmalade made with sucrose, and cheddar cheese; and marmalade (22% of total energy) on wholemeal bread with margarine. The study demonstrated powerfully that there were no statistically significant or clinically relevant differences between the meals in post-prandial glucose peak elevation, or in incremental area under the blood glucose curve to 120 mins. On these grounds, sucrose, in amounts considered acceptable to the general population, need not be prohibited from diabetic diets.

Adult↗
PubMed1985

Different glycaemic responses to pasta, bread, and potatoes in diabetic patients.

To evaluate whether the same amount of carbohydrate (CHO) in different foods gives different glycaemic responses when consumed in the context of a real meal, seven diabetic patients were given in a random order and on alternate days three test meals of identical composition. Each meal consisted of a fixed part to which a 50 g CHO portion of either bread (90 g) or spaghetti (65 g) or potatoes (285 g) was added. The glycaemic response was significantly higher after ingestion of bread than after the spaghetti meal both at 2 (5.9 +/- 0.8 vs 4.3 +/- 0.7 mmol/l X hour, p less than 0.05) and at 5 hours (16.5 +/- 3.6 vs 9.8 +/- 2.3 mmol/l X hour, p less than 0.05). The glycaemic response to the potato meal was similar to that for bread at 2 hours (6.2 +/- 1.2 mmol/l X hour, p less than 0.05 vs spaghetti) and intermediate between the two other test meals at 5 hours (14.6 +/- 4.3 mmol/l X hour). Meal planning for diabetic patients should be based not only on the biochemical properties but also on the glycaemic response to the food.

Blood Glucose↗
PubMed1983

Treatment of constipation with high-bran bread in long-term care of severely demented elderly patients.

Constipation in institutionalized elderly is a common and difficult problem. Thirty-three institutionalized demented patients with severe constipation were given a high-bran bread instead of their accustomed laxatives. Changes in defecation habits, food and liquid intake, and metabolic status were registered. During the high-bran bread treatment period, the number of bowel evacuations and the estimated volume of feces increased. The total laxative consumption (doses given per day) decreased by 93 per cent. Nutritional data and metabolic status were unchanged during the high-bran bread period except for a reduction of the postprandial blood glucose response after the glucose tolerance test.

Aged↗
PubMed1968

Durum-type wheat with high bread-making quality.

A durum-type wheat (2n = 4x = 28) with high bread-making quality was produced by crossing a durum-wheat variety with a common bread-wheat variety (2n = 6x = 42), backcrossing to the bread-wheat variety for three generations, and then selecting for 28-chromosome plants. The high quality is tentatively attributed to a translocation involving one of the D-genome chromosomes.

Bread↗
PubMed1980

Wholemeal bread and satiety.

Ten normal volunteers were offered unlimited amounts of bread, butter and jam at midday on four successive Tuesdays: on two days the bread was white (70 per cent extraction flour) and on the other two days it was wholemeal (100 per cent extraction flour). Contrary to previous reports, there was no significant effect of the type of bread on the quantity or type of nutrient intake at the meal, or in the subsequent 24 hours.

Adult↗
PubMed1979

A new N-nitroso compound, N-3-methylbutyl-N-1-methylacetonylnitrosamine, in corn-bread inoculated with fungi.

A new N--nitroso compound, N--1--methylacetonyl--N--3--methylbutylnitrosamine (MAMBNA) is found in corn-bread inoculated with the common fungi, such as Fusarium moniliforme, Geotrichun candidum, Aspergillus terreus or A. flavipes, encountered in food of Lin Xian County, Henan Province. The preliminary identification of this compound with TLC has been confirmed by GC-MS analysis. Furthermore, we have synthesized the MAMBNA and the chemical analysis shows that it is identical with the MAMBNA isolated from the corn-bread extract. In addition to the MAMBNA, dimethylnitrosamine, diethylnitrosamine and methylbenzylnitrosamine are formed also in the fungus-inoculated corn-bread after 8-day incubation and an addition of a small amount of sodium nitrite. The presence of precursor compounds for the formation of nitrosamine in the mouldy maize flour and their significance in respect to the etiology of esophageal cancer in high-risk areas have been discussed.

Aspergillus flavus↗
PubMed1998

Food Processing in an enclosed environment: hydroponically grown wheat to bread.

A food system based on raw products obtained from higher plants may be a central feature of a biologically based Advanced Life Support System (ALSS) used on long-duration missions to Moon or Mars. Such a food system is dramatically different from previous systems used on the Shuttle or from what is currently planned for the International Space Station. ALSS requires an integrated approach addressing all aspects of food production, from cultivation through processing to meal preparation. This article characterizes the full process of adding bread to the food system, from production of grain through the baking. Bread, baked using controlled environment-grown wheat, was found to be highly acceptable in sensory analysis tests when compared to bread baked using conventional commercial flour. Chief volatiles released during the rising and baking process included ethanol and acetaldehyde. Flour milled from controlled environment-grown wheat was higher in potassium, sodium, iron, and phosphorus than conventional commercial flour. The impacts of these findings are discussed.

Acetaldehyde↗
PubMed2003

The application of fungal endoxylanase in bread-making.

The endoxylanase from Aspergillus niger IBT-90 with the specific activity of 21.3 U/mg protein was used for improvement of wheat-rye and whole-meal bread. The addition of this xylanase in the range 500-1000 U/kg flour resulted in improvement of kneading and increase of loaf volume in the case of kinds of bread. This dough supplementation caused better crumb porosity and higher moisture in bread and finally the shelf life is extended. No increase of total acidity was resulted from the enzyme addition. The experimental results have confirmed the applicability of this xylanase in bakery.

Aspergillus niger↗
PubMed2005

[Concentration of several bioelements in bread and other plant supplements].

Concentrations of Ca, P, Fe, Zn and Cu were determined in grain products such as bread and crispbread with natural supplements, and also in seeds and other cereal products available on Polish market, added to improve bread's quality and nutritional value. The contents of minerals in bread were as follow: 35.3-78.4 mg Ca; 88.4-364 mg P; 3.03-5.63 mg Fe; 1.96-3.15 mg Zn and 0.27-0.64 mg Cu in 100 g of product. Among the analyzed products, the highest level of calcium was recorded for poppy and sesame seeds. Based on the data obtained it was possible to estimate the realization of the recommended daily intake of bioelements with the analyzed products for an adult person.

Bread↗
PubMed1990

Isolation of fungi from local bread of Chhindwara.

In the present paper, fungi isolated from bread samples are being reported. Out of 150 samples of bread, only 20 samples appeared to be infected but when cultured all the samples could not give positive results, except, A. fumigatus. Ten fungi including Aspergillus fumigatus, A. niger, A. flavus, A. glaucous, A. carnous, A. terreus, A. ochraceous, Rhizophus stolonifer, Trichoderma harrianua, and Trichothecium roseum were recovered from the bread samples. Among these A. fumigatus and A. niger were dominant which are known to cause toxicity and pulmonary aspergillosis in human beings.

Aspergillus↗
PubMedDate not supplied

In vitro and in vivo digestibility and metabolic effects of 3 wheat-flour products (white bread, french toast (rusk) and french toast bran-enriched) in normal subjects.

We devised to study the effects of two technological processings of industrial bread (degree of cooking and enrichment with bran) on in vitro digestibility and repercussions on carbohydrate metabolism in healthy subjects. 3 products were tested in vitro and in vivo: white bread (WB), french toast obtained from the same white bread (FT) and french toast enriched with bran (BFT). In vitro, the percentage of starch hydrolysed was significantly lower for the bran-enriched toast than for WB and FT (p less than 0.001). In vivo, the 3 products and an oral glucose load were given at 08.00 h, after an overnight fast, to 12 healthy volunteers (8 F; 4 M); (age = 24 +/- 1 years; BMI = 21.9 +/- 0.9; mean +/- SEM) on four consecutive days and in random order (latin squares 3 x 4). Each meal contained 35 g carbohydrate and 125 ml water and, for the wheat products, about 190 Kcal. The mean results of the glycemic indexes were: WB = 115 +/- 17%; FT = 99 +/- 21%; BFT = 87 +/- 21% (NS) with the corresponding insulin indexes at 81 +/- 8%, 79 +/- 9% and 90 +/- 8% respectively (NS). The mean plasma glucose and insulin values at 30 minutes did not differ between the three tested foods but were all significantly lower than that observed with glucose (p less than 0.01). Plasma glucose transiently descended below baseline values in all subjects for glucose and BFT. Neither the toasting process nor the presence of wheat bran had any major effect upon hyperglycemia and insulin secretion in the healthy subjects studied.

Blood Glucose↗
PubMedDate not supplied

[A new kind of dietetic bread enriched with dietary fiber].

A new sort of dietetic bread has been developed with a 4-fold higher content of food cellulose fibers and a 25% lower fuel value. Such effect was achieved due to the use of qualitatively different sources of food fibers--wheat bran and methyl cellulose (MLI-100). The chemical composition of the new sort of bread has been presented and certain categories of patients have been specified who can use this bread in their diet.

Bread↗
PubMed1984

The preparation and use of guar bread in diet therapy.

Guar bread rolls were prepared in the hospital diet kitchen from a recipe developed in the Food Science Department of Queen Elizabeth College, using a bread mix to which was added 30 g of guar gum (French, 1982). Four bread rolls per day provided 15 g guar. The dose can be varied as required. The method was satisfactory for home baking providing a regular supply of guar in small quantities can be made available.

Bread↗
PubMed1978

[Preservation of bread and pastry products in a controlled atmosphere].

Industrial soft pastries and the various breads are cereals products containing a humidity which is favorable to the development of mouldiness. Different or various methods of conservation has been attempted. One interesting approach to the problem is packaging in controlled atmosphere. It requires adequate machinery and suitable conditioning materials. Jardry-Buquet and Hayssen's machines are rapidly described as well as some of the packing film used for making air-tight bags. Bad results were observed with nitrogen, argon and a mixture of nitrogen-carbon dioxide. The satisfactory results obtained with the nitrous oxide for cakes (especially fruit-cakes) and for the bread with a mixture of ethylene oxide-carbon dioxide are: a good conservation for a period of 4 to 6 months in both cases. Organoleptic qualities of the products are not significantly diminished after eight weeks of preservation. The gases contained on the bags are analysed at different periods and the progressive disappearance of the nitrous oxide as well as the athylene dioxide was measured. The compounds derivated from these gases were researched on different extracts. No derivatives of the nitrous oxide were observed. From the ethylene oxide, the derivatives found in the bread are diethylene glycol and 2-chloroethanol; their concentrations are respectively 100 and 300 ppm in the case of 85 : 15 mixture, but decrease to a mere trace and 45 ppm in the case of 98 : 2 mixture. The measure of humidity, of peroxides and of the staleness of crumb are favourable for a good conservation.

Bread↗
PubMedDate not supplied

[Correlation of the 3,4-benzopyrene content in grain, grist products and baked bread].

The content of 3,4-benz (a) pyrene (BP) in wheat corn, grist products and baked bread was studied by the fluorescent-spectral technique under different content of the carcinogen in the initial corn. The content of BP in grist products correlated, within the range of experimental errors, with its content in corn. The content in flour was 30-60% of the total content in grist products. The bread baked from the dough that included only flour, yeast and water had much less BP (with reference to dry weight) as compared with that in the initial flour. Provided the dough was supplemented with KBrO3 the bread contained twice as much BP unlike that to which KBrO3 had not been added.

Benzopyrenes↗
PubMed1976

Comparison of three culture media for the detection of aflatoxin forming strains of Aspergillus flavus in bread.

The suitability of the media of Hara et al. (4) Bothast and Fennell (2) and Reiss (5) for the detection of aflatoxin forming Aspergillus flavus in bread was tested in comparison. The first two media allowed the most precise identification of this mold who was among eight common bread molds the sole producer of aflatoxins (as confirmed by thin-layer chromatography). Because of its simple mode of preparation and handling the "Aspergillus differential medium" (ADM) of Bothast and Fennell (2) is recommended for routine screening tests in bread microbiology.

Aflatoxins↗