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 361 records · Page 20Linked to original sources
PubMed1984

Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.

Dietary fibre, assayed with an enzymatic/gravimetric method, was higher in wheat/rye bread than in the corresponding flours. The increase was most pronounced in crumbs from bread baked with mainly low-extraction-rate flour, and could be accounted for to a large extent as "resistant starch", i.e. a starch fraction available to amyloglucosidase only after solubilization with 2 m-KOH. The resistant starch was formed at dough-making and/or baking and did not increase further during freezing or storage at room temperature. The chemical modifications leading to resistant starch formation remain to be investigated. Starch-lipid complexes are probably not involved, since these are hydrolyzed by the heat-stable amylase used in the dietary fibre assay.

Bread↗
PubMed1995

Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.

Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.

Bread↗
PubMed1977

[Gas-chromatographic-mass-spectral analysis of aroma-compounds of bread (author's transl)].

Analysis of aroma compounds of whithe bread by means of a combined gas-chromatographic-mass-spectral method was carried out. 29 organic compounds were identified, 20 of which were reported for the first time in bread aroma. These for the first time reported compounds are: 1, 1-diethoxyisopentane, 2-phenylethylformiate, n-butylformate, 2-isooctenal, 2-octenone-4, sec. nonanol, nonanol-1, 2-nonanone-4, 2-decenone-4, 2-decenone-5, 1-dodecenone-3, 2-dodecenone-4, 2-dodecenone-5, dodecanol, octylacetate, ethylbenzoate, nitrobenzene, pentadecanone-2, heptadecanone-2, tridecadience.

Alcohols↗
PubMed1993

[Analysis of element species and the question of the bioavailability of calcium from different types of bread].

In NaCl and NaCl/HCl extracts from 11 kinds of bread and flour the calcium ion concentrations in comparison to the total calcium contents were determined by a calcium-selective electrode. Crisp-breads showed the slowest values of extractable calcium and calcium ion concentrations in the extracts. Differentiated investigations on calcium binding in the neutralized extracts were carried out with a view to studying calcium resorption in the duodenum. Correlations with the phytic acid contents have shown that other degradation products also take part in the re-binding of calcium. By these investigations the contribution of element speciation to the evaluation of calcium bioavailability has been shown by the analytical methodology and the results of application.

Biological Availability↗
PubMed1984

[Effects of various methods on the determination of dietary fiber and available carbohydrates on the calculation of the energy content of bread].

The dietary fiber content of German breads was determined by two different methods. With a modified NDF-method 60% of total dietary fiber (determined by an enzymatic-chemical procedure) are detected. For estimation of the physiological fuel value the main components of breads were determined by analysis. In addition, the carbohydrates were determined by difference, using various methods of calculation. For the estimation of the caloric value, different calorie conversion factors are used.

Amylases↗
PubMed1988

[Chemical and toxicologic studies of native corn in flour and bread].

During the bread-baking process, total alkaloid content is reduced by about 50%, the pharmacologically active alkaloids (the '-in' types) being reduced to a much greater extent than the less active type ('-inin' type). Using ergotamin and ergokryptin as a basis, total alkaloid levels were calculated from the HPLC data; these results were in a good agreement with the total alkaloid content calculated from 13 individual ergot alkaloids. The changes in the alkaloid spectrum caused by pelletin are shown. In feeding experiments with growing, pregnant, and lactating mice, diets with 0%, 1% and 2% unbaked (MM) or baked (MB) rye ergot were compared for possible toxic effects on reproduction, using animals fed ad libitum or pair-fed controls. A mean ingestion of 3.6 mg of alkaloids/kg body weight per day (MM 2%) was maternally toxic and caused inhibition of conception and implantation. Feeding with 1.3 or 1.6 mg of alkaloids/kg body weight per day (MM 1% and MB 2%) during pregnancy had no significant toxic effect on the embryo or fetus, but resulted in gestation time being prolonged to about 10 h. During lactation, an intake of 2.9 and 3.0 mg of alkaloids/kg body weight per day (MM 1% and MB 2%) led to a considerable reduction in growth (up to 50%) in the young mice compared to the control animals fed ad libitum. Both the determination of total ergot alkaloid content and the feeding experiment indicate that the bread-baking process causes a reduction and consequently a detoxification of ergot alkaloids of about 50%.

Abnormalities, Drug-Induced↗
PubMed1982

Protein enrichment of bread: I. Chemical and sensoric evaluation.

Five protein sources, namely, sunflower seed protein concentrate, soy protein concentrate, lupine flour, rice bran flour, and fish protein concentrate, were used to enrich wheat bread. The protein sources were added at 5% and 10% levels. Chemical analysis of the enriched bread revealed increase in the protein content by values ranging from 16 to 62%. Sensoric evaluation included: aroma, crumb colour, crust colour, texture, flavour, and overall acceptability. The mean scores for these characteristics show that the protein sources are favourable supplements especially at 5% level.

Bread↗
PubMed2003

Transferable EST-SSR markers for the study of polymorphism and genetic diversity in bread wheat.

Nearly 900 SSRs (simple sequence repeats) were identified among 15,000 ESTs (expressed sequence tags) belonging to bread wheat ( Triticum aestivumL.). The SSRs were defined by their minimum length, which ranged from 14 to 21 bp. The maximum length ranged from 24 to 87 bp depending upon the length of the repeat unit itself (1-7 bp). The average density of SSRs was one SSR per 9.2 kb of EST sequence screened. The trinucleotide repeats were the most abundant SSRs detected. As a representative sample, 78 primer pairs were designed, which were also used to screen the dbEST entries for Hordeum vulgare and Triticum tauschii (donor of the D-genome of cultivated wheat) using a cut-off E (expectation) value of 0.01. On the basis of in silico analysis, up to 55.12% of the primer pairs exhibited transferability from Triticum to Hordeum, indicating that the sequences flanking the SSRs are not only conserved within a single genus but also between related genera in Poaceae. Primer pairs for the 78 SSRs were synthesized and used successfully for the study of (1) their transferability to 18 related wild species and five cereal species (barley, oat, rye, rice and maize); and (2) polymorphism between the parents of four mapping populations available with us. A subset of 20 EST-SSR primers was also used to assess genetic diversity in a collection of 52 elite exotic wheat genotypes. This was done with a view to compare their utility relative to other molecular markers (gSSRs, AFLPs, and SAMPL) previously used by us for the same purpose with the same set of 52 bread wheat genotypes. Although only a low level of polymorphism was detected, relative to that observed with genomic SSRs, the study suggested that EST-SSRs can be successfully used for a variety of purposes, and may actually prove superior to SSR markers extracted from genomic libraries for diversity estimation and transferability.

Bread↗
PubMed2006

Quantitative structure analysis of genetic diversity among spring bread wheats (Triticum aestivum L.) from different geographical regions.

Genetic diversity in spring bread wheat (T. aestivum L.) was studied in a total of 69 accessions. For this purpose, 52 microsatellite (SSR) markers were used and a total of 406 alleles were detected, of which 182 (44.8%) occurred at a frequency of <5% (rare alleles). The number of alleles per locus ranged from 2 to 14 with an average of 7.81. The largest number of alleles per locus occurred in the B genome (8.65) as compared to the A (8.43) and D (5.93) genomes, respectively. The polymorphism index content (PIC) value varied from 0.24 to 0.89 with an average of 0.68. The highest PIC for all accessions was found in the B genome (0.71) as compared to the A (0.68) and D genomes (0.63). Genetic distance-based method (standard UPGMA clustering) and a model-based method (structure analysis) were used for cluster analysis. The two methods led to analogical results. Analysis of molecular variance (AMOVA) showed that 80.6% of the total variation could be explained by the variance within the geographical groups. In comparison to the diversity detected for all accessions (H ( e ) = 0.68), genetic diversity among European spring bread wheats was H ( e ) = 0.65. A comparatively higher diversity was observed between wheat varieties from Southern European countries (Austria/Switzerland, Portugal/Spain) corresponding to those from other regions.

Alleles↗
PubMed2006

Extraction and analysis of ochratoxin A in bread using pressurised liquid extraction and liquid chromatography.

A pressurised liquid extraction (PLE) method for the analysis of ochratoxin A (OTA) in bread samples is given. Parameters such as solvent, temperature, pressure and time were investigated thoroughly. The optimized PLE conditions were: methanol as extraction solvent, 80 degrees C, 2000 psi and a 5-min cycle. OTA was determined by liquid chromatography coupled with fluorescence detection and confirmed by methyl ester derivatization. Under these conditions OTA recovery is 92.3% with a RSD of 5%. Limits of detection and quantification were 0.02 and 0.06 microg/kg, respectively. The proposed method was applied to 20 bread samples, finding two positive samples with OTA levels below the maximum permitted levels by the European Union.

Bread↗
PubMed2005

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results.

The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in sourdough used for the production of traditional breads (Carasau, Moddizzosu, Spianata, Zichi) in Sardinia. 16S rDNA sequencing and Randomly Amplified Polymorphic DNA (RAPD-PCR) was applied for the identification and typing of the LAB isolated from 25 samples of sourdoughs. Multivariate statistical techniques were applied to RAPD-PCR pattern to study the biological diversity of sourdough samples. Twelve different species of LAB were identified, and most isolates were classified as facultative heterofermentative lactobacilli. Lactobacillus pentosus dominated the lactic microflora of many samples while Lactobacillus sanfranciscensis was isolated only from a limited number of samples. Although heterofermentative species represented between between 30% and 60% of the isolates in Carasau, Spianata and Zichi sourdoughs, only 2% of the isolates from Moddizzosu sourdoughs were identified as heterofermentative LAB. RAPD-PCR with a single primer followed by cluster analysis did not allow the identification of the isolates at the species level. However, a multidimensional scaling/bootstrapping approach on the RAPD-PCR patterns uncovered the diversity of the LAB communities of LAB showing differences both within and between bread types.

Bread↗
PubMed1999

Access to white bread as an intervention for chronic ruminative vomiting.

Research has demonstrated that providing extra and sometimes unlimited food quantities following meals can be effective in reducing or eliminating ruminative vomiting in persons with developmental disabilities. In this study, providing access to white bread was evaluated as an alternative method of satiation-based treatment of rumination displayed by an 18-year old male with mental retardation. White bread was made available during 1-h periods following daily meals and this intervention produced a reduction in ruminating to near zero levels throughout the young man's waking hours. Long-term follow-up assessment revealed maintenance of low-frequency responding. Issues related to satiation treatment programs for ruminative vomiting are discussed.

Adolescent↗
PubMed2001

Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.

An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed the following as contributors to the overall crumb flavor: 3-methylbutanal (malty), (E)-2-nonenal (green, fatty), (E,E)-2,4-decadienal (fatty, waxy), hexanal (green), acetic acid (sour, pungent), phenylacetaldehyde (honey-like), methional (boiled potato-like), vanillin (vanilla-like), 2,3-butandione (buttery), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (spicy), and 2- and 3-methylbutanoic acid (sweaty). Using either citrate buffer, starch, or deodorized crumb as model matrixes, the typical malty and sour rye bread crumb flavor was reproduced by adding a mixture of 20 reference odorants in the "natural" concentrations as quantitatively determined in the fresh crumb.

Bread↗
PubMed2004

Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.

Concentrated starch gels were supplemented with four alpha-amylases from different sources. The retrogradation and recrystallization of the gels were evaluated using differential scanning calorimetry (DSC) and X-ray crystallography. Correlations between the retrogradation data and the carbohydrate fractions extracted from these gels were determined. The thermostable (TBA) and intermediate temperature stability (ISBA) bacterial alpha-amylases were most effective in decreasing the rate of retrogradation of the starch in the gels. The cereal alpha-amylase at the high level (CAH) was also effective. Supplementation with the alpha-amylases increased the crystallinity of the gels. Gels supplemented with TBA or ISBA were most crystalline and retrograded to a lesser extent. The results indicated that DSC gives not only a measure of recrystallized amylopectin but also a measure of total order (recrystallized amylopectin and double-helical content). The maltooligosaccharides produced by the enzymes did not appear to be responsible for the reduced rates of retrogradation, but they appeared to be an expression of the degree of starch modification that was responsible for the inhibition of retrogradation. The crystallinity and retrogradation data were similar to results reported for bread and strongly suggest that bread staling is caused by the retrogradation of starch. The results also indicate that alpha-amylases decrease the rate and extent of retrogradation of starch gels by inhibiting the formation of double helices.

Bacteria↗
PubMed2004

Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels: relationship to bread staling.

The firming and carbohydrate fractions of concentrated starch gels supplemented with four alpha-amylases from different sources were evaluated. Correlations were found between the firmness data and results for the carbohydrate fractions extracted from the gels. The thermostable (TBA) and intermediate temperature stability (ISBA) bacterial alpha-amylases were most effective in decreasing the rate of firming. The cereal alpha-amylase at the high level (CAH) was also effective. The CAH produced the largest quantity of dextrins at storage time zero and the thermostable bacterial alpha-amylase at the high level (TBAH) after storage for 5 days. None of the maltooligosaccharides appeared to be responsible for the decreased rate of firming of the gels. The results indicated that the TBA and ISBA most effectively inhibited firming because they degraded the external branches and the intercluster regions of amylopectin during storage. Consideration of previously reported differential scanning calorimetry and X-ray crystallography results leads to the conclusion that the antifirming action of the TBA and ISBA is due to their ability to degrade the amylopectin and amorphous regions of the gels during storage, which inhibits the formation of double helices and decreases the strength of the starch gel matrix. Gels supplemented with the TBA and ISBA were most crystalline but firmed to a lesser extent. These results are similar to those previously reported by other researchers for bread and strongly suggest that starch retrogradation plays a primary role in bread staling.

Amylopectin↗
PubMed1999

Expression of LIP1 and LIP2 genes from Geotrichum species in Baker's yeast strains and their application to the bread-making process.

Lipolytic baker's yeast strains able to produce extracellular active lipase have been constructed by transformation with plasmids containing the LIP1 and LIP2 genes from Geotrichum sp. under the control of the Saccharomyces cerevisiae actin promoter (pACT1). Lipase productivity differed between both constructs, YEpACT-LIP1-t and YEpACT-LIP2-t, being higher for the strain bearing the LIP2 gene in all culture media tested. This result appeared not to be the consequence of a defect in the transcription of the LIP1 gene as revealed by Northern blot analysis. Replacing the signal sequence of LIP1 by that of LIP2 in the YEpACT-LIP1-t plasmid enhanced significantly the secretion of lipase 1, but the levels of lipase activity were still lower than those found for the YEpACT-LIP2-t transformant. Recombinant lipase 2 protein produced by baker's yeast exhibited biochemical properties similar to those of the natural enzyme. Fermented dough prepared with YEpACT-LIP2-t-carrying cells rendered a bread with a higher loaf volume and a more uniform crumb structure than that prepared with control yeast. These effects were stronger by the addition in the bread dough formulas of a preferment enriched in recombinant lipase 2.

Bread↗
PubMed2001

Evaluation of pumpkin seed products for bread fortification.

Pumpkin seed products (raw, roasted, autoclaved, germinated, fermented, pumpkin protein concentrate and pumpkin protein isolate) were incorporated into wheat flour to produce blends with protein levels of 15, 17, 19 and 21%. Dough properties were evaluated by a farinograph; loaves of breads were evaluated by a taste panel for crust color, crumb color, crumb texture, flavor, and overall quality. Results indicated that pumpkin seed products can be added to wheat flour up to a 17% protein level for raw, roasted and autoclaved pumpkin meal, 19% level for germinated, fermented and pumpkin protein concentrate and 21% level for pumpkin protein isolate without a detrimental effect on dough or loaf quality. On the other hand, the addition of pumpkin seed proteins resulted in increasing protein, lysine and mineral contents compared to the control. While lysine and tryptophan were the first and second limiting amino acids in the control bread, tryptophan and lysine were the first and second limiting amino acids for raw, roasted, autoclaved, germinated and fermented pumpkin meal; valine and lysine and valine and total sulfur amino acids were the first and second limiting amino acids for pumpkin protein concentrate and isolate, respectively. In vitro protein digestibility improved when the pumpkin seed proteins were added.

Amino Acids↗
PubMed2002

Biochemical and sensory evaluation of wheat bran supplemented sorghum bread.

Addition of wheat bran to sorghum flour (Dabar cultivar) at two extraction rates 72% and 80% resulted in lowering reducing sugars. The percent decrease was 75.6% compared with the control at the end of fermentation period. There was a highly significant (p < or = 0.05) increase in crude fiber content as a result of addition of wheat bran. The increase was from 0.8 to 5.2 and from 0.5 to 5.3% for the 80% S/WB and 72% S/WB blends, respectively. Sorghum bread containing wheat bran was lower in reducing sugars and showed a significant increase (p < 0.05) in starch content. Sorghum bread containing wheat bran resulted in a lower in vitro protein and starch digestibilities.

Bread↗