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At least 109 records · Page 6Linked to original sources
PubMed2003

Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria.

Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads. In fact, besides strains of B. subtilis, Bacillus licheniformis, Bacillus cereus, and isolates of Bacillus clausii and Bacillus firmus were also identified. All of the ropy Bacillus isolates exhibited amylase activity, whereas only 32.4% of these isolates were able to produce ropiness in bread slices after treatment at 96 degrees C for 10 min. Strains of lactic acid bacteria previously isolated from sourdough were first selected for antirope activity on bread slices and then used as starters for bread-making experiments. Prevention of growth of approximately 10(4) rope-producing B. subtilis G1 spores per cm(2) on bread slices for more than 15 days was observed when heat-treated cultures of Lactobacillus plantarum E5 and Leuconostoc mesenteroides A27 were added. Growth of B. subtilis G1 occurred after 7 days in breads started with Saccharomyces cerevisiae T22, L. plantarum E5, and L. mesenteroides A27.

Antibiosis↗
PubMed1999

[Chemical composition of a typical bread and its energy and protein supply in the population from the northeast of Mexico].

Bread from wheat flour is one of the most widely consumed products by the Mexican population. In this study, proximate composition, and mineral content were determined, and cost per/gram of protein and energy of traditional and industrial bread were compared. Seven types of bread were analyzed: bolillo, virginia, white bread and pastries conchita, croissant, breadroll and donuts. Products were analyzed for proximate composition by official methods, and content of Na, K, Ca, Mg, Fe, y Zn by atomic absorption spectrometry. Based on 24 hour recall interviews, the consumption of each type of bread as well as the percent of protein and energy allowances were calculated. Significant differences (p < 0.05) were found with respect to nutrient content between traditional and industrial breads. White bread and pastries from industrial origin showed higher costs (p < 0.05) per gram of protein and energy than traditional products in most cases. Both industrial and traditional breads showed higher fat content than that established by Official Mexican regulations. A high content of Ca was found in bread from the industrial origin and K, Mg, Fe y Zn were higher (p < 0.05) than those from the traditional bakery.

Bread↗
PubMed1986

Comparative analysis of total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents in different types of Egyptian bread.

Seven types of Egyptian bread were collected from different rural and urban areas. The chemical composition including total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents were determined. Total proteins content was higher in shamssy bread than other types of bread. Crude fat has the highest value in bread made from mixture of cereals, especially when trigonella is found, while fiber content was highest when mixture of cereals containing sorghum is used. Ash content of bread made from maize + wheat showed a higher value than other types and the differences were highly significant. Ca, Mg, Cu, and Fe were higher in bread made from sorghum + trigonella blend than other types of bread. Variations in the amino acids content of the different types of bread were found; these differences due to the origin of different cereals, the method of bread processing and the differences in the extraction rates of the flour.

Amino Acids↗
PubMed1983

The nutritional composition of British bread: London area study.

Samples of white and brown bread, both sliced and unsliced, and of wheatgerm breads and wholemeal bread were purchased in London and analysed for a wide range of nutrients. Available carbohydrate, dietary fibre, fatty acids, riboflavin, vitamin B6, and iodine were determined in bulked samples of each type of bread and, in addition, every loaf was analysed for moisture, fat, protein, phosphorus, chloride, sodium, potassium, calcium, magnesium, iron, zinc, copper, manganese, thiamin, nicotinic acid, and free and total folic acid, in order to provide an estimate the variability within each kind of bread. Virtually all the constituents that were measured in the individual loaves showed inter-loaf variation--particularly moisture contents and the levels of calcium, copper and folic acid. Unsliced loaves were more variable than sliced loaves but when expressed on a dry matter basis there were no significant differences in the nutrient levels in sliced and unsliced breads. Wheatgerm breads were relatively more homogenous products but wholemeal loaves were very unhomogenous reflecting the difficulty of accurately identifying unwrapped wholemeal loaves in retail outlets. Some differences from previously published values for all breads were found for dietary fibre, iron, thiamin and vitamin B6. Experience of sampling at retail outlets and analysis provided by this study will be integrated into the design of a planned study of breads throughout Britain.

Bread↗
PubMed1982

[Enrichment of bread with soy flour].

A series of laboratory studies was conducted to test the effect of the inclusion of soy flour in bread at the levels of 2, 4, 6, 8, 10 and 12%. The farinographic tests showed that several changes occurred with the incorporation of soy flour to the wheat flour, such as an increase in water absorption and weakening of the dough, and a decrease in the dough developing time. The mixing time remained unchanged up to the level of 8% substitution. Higher levels produced an increasing stickiness of the dough that made its handling more difficult. Soy-containing breads were slightly darker than wheat bread with a score of 71 points (scale 100) for the 12% level of substitution. The texture became coarser with increasing substitution of soy flour. Starting with the level of 4% of soy flour a volume decrease was observed, but this was corrected by the addition of 0.5% sodium stearoyl-2-lactylate (SSL). At the levels of 10 and 12% of soy flour, SSL was not effective in preventing the reduction of volume. The chemical composition of bread showed a regular increase in its protein content from 13.4, to 18% in the bread containing 12% soy flour. The protein efficiency ratio of bread improved from 1.17 for the wheat bread, to 2.13 for the bread containing 6% soy flour (casein, 2.54). Our results confirm the observation made by other workers in that the inclusion of soy flour in bread improves both the protein concentration and quality of this basic food.

Bread↗
PubMed2002

Bioavailability of zinc in fiber-enriched bread fortified with zinc sulphate.

The present study aimed to reduce the caloric value of bread by substituting a part of wheat flour with artichoke bracts at levels of 5%, 10% and 15% without sacrificing taste, texture or acceptability. Moreover, considerable trials had been made to reduce zinc deficiency in wheat bread and fiber-enriched bread and also to study the effect of fiber on zinc bioavailability. Therefore, zinc sulphate was added to bread at levels of 40, 60, 80, 100 and 120 mg/100 g edible portion. The results from this study show that: (i) The addition of artichoke bracts to wheat flour increased the water absorption, arrival time, development time, and weakening of the dough as the level of artichoke bracts increased, while dough stability decreased. (ii) Mixing wheat flour with increasing amount of artichoke bracts increased the content of protein, fiber and total essential amino acids, also all essential amino acids increased in wheat bread and fiber-enriched bread after fortification with zinc sulphate at a level of 100 mg/100 g edible portion except methionine, threonine and tyrosine. (iii) The best level of zinc sulphate to give the best bioavailability for zinc is 100 mg/100 g edible portion. (iv) Evaluation of fortified wheat bread and fiber-enriched bread with zinc sulphate showed no significant difference by test panel.

Animals↗
PubMed1978

Improving protein quality of bread - nutritional benefits and realities.

The bases for improving bread protein quality are critically examined. Protein consumption is shown to be directly related to total calorie intake in many countries, with a correlation coefficient (r) of greater than or equal to 0.90. Concentration of protein in bread, % kilocalories, is similar to that of mixed diets in many parts of the world. Quality of bread protein, when evaluated by male weanling rats, may be improved by supplementation with lysine and threonine, as well as with many protein sources. Human adults, on bread diets, may be maintained in nitrogen equilibrium or slightly positive nitrogen balance. Increases, however, in nitrogen retention have been reported when lysine was added to bread. Laboratory studies with infants and young children, often hospitalized and recovering from severe malnutrition, show that lysine supplementation of wheat flour and gluten diets enhanced nitrogen retention and weight gain. No effect was observed when whole wheat diets were supplemented with lysine. Several field studies with children indicate that the addition of lysine to either supplemental breads provided at school, or to all wheat products consumed, resulted in no observed beneficial effects. Other field studies report an increase in either weight or height with addition of lysine to breads. A laboratory study with human adults suggests that a wheat flour: soy flour mixture has a higher biological value than wheat flour alone. The role, in human nutrition, of breads with improved protein quality remains somewhat obscure.

Adolescent↗
PubMed2000

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil.

The effect of modified atmosphere packaging (MAP) on the most important spoilage fungi of bread was investigated. Penicillium commune, P. roqueforti, Aspergillus flavus and Endomyces fibuliger were able to grow at oxygen levels down to 0.03%, while the chalk mould E. fibuliger was capable of growing even in the presence of an oxygen absorber. High levels of carbon dioxide retarded growth but not completely. As an alternative to MAP active packaging (AP) using volatile essential oils (EO) and oleoresins (OL) from spices and herbs were tested against a range of fungi commonly found on bread. Concentrations of 1, 10 or 100 microl EO or OL were added to a filter paper placed in the lid of a Petri dish inoculated with one of the test fungi. The Petri dish was sealed hermetically to avoid the exchange of gases. Mustard essential oil showed the strongest effect. Cinnamon, garlic and clove also had high activity, while oregano oleoresin only inhibited growth weakly. Vanilla showed no inhibitory effect towards the tested microorganisms at the applied concentrations. A. flavus was more resistant than the other microorganisms while P. roqueforti was the most sensitive. Mustard essential oil was investigated in greater detail. The minimal inhibitory concentration (MIC) for the active component, allyl isothiocyanate (AITC), was determined for the same species and an additional three moulds and one yeast. MIC values ranged from 1.8 to 3.5 microg/ml gas phase. Results showed that whether AITC was fungistatic or fungicidal depended on its concentration, and the concentration of spores. When the gas phase contained at least 3.5 microg/ml, AITC was fungicidal to all tested fungi. Results of sensory evaluation showed, that hot-dog bread was more sensitive to AITC than rye bread. The minimal recognisable concentration of AITC was 2.4 microg/ml gas phase for rye bread and between 1.8 and 3.5 microg/ml gas phase for hot-dog bread. These findings showed that the required shelf-life of rye bread could be achieved by active packaging with AITC. Active packaging of hot-dog bread, may nevertheless require the additional effect of other preserving factors to avoid off-flavour formation

Anaerobiosis↗
PubMed2003

Effect of cyclodextrin glycosyl transferase [corrected] on dough rheology and bread quality from rice flour.

Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with gluten-free breads even when rice flour is used, which seems to be the best raw material for this type of bread. The potential use of cyclodextrin glycosyl transferase (CGTase) as a rice bread improver is presented. The effect of CGTase addition to rice flour on dough rheology and bread quality was investigated. In addition, an experimental design was developed to optimize the levels of CGTase, hydroxypropylmethylcellulose (HPMC), and oil. The addition of CGTase produced a reduction in the dough consistency and also in the elastic modulus. With regard to the rice bread quality, better specific volume, shape index, and crumb texture were obtained. The amount of cyclodextrins in the bread crumb was quantified to explain the action of this enzyme. The data indicate that the improving effect of the CGTase results from a combination of its hydrolyzing and cyclizing activities, the latter being responsible for the release of cyclodextrins, which have the ability to form complexes with lipids and proteins.

Bread↗
PubMed1985

Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man.

The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15% after 2 d. No further decrease was observed. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.

Absorption↗
PubMed1993

Gastrointestinal responses of rats fed on white and wholemeal breads: complex carbohydrate digestibility and the influence of dietary fat content.

To obtain quantitative information on the digestibility of the non-starch polysaccharides (NSP) fraction of white and wholemeal breads, rats were fed on diets in which freeze-dried bread (white, wholemeal or mixtures of the two) provided all the complex carbohydrates. In a second experiment the possibility that dietary fat concentration might influence NSP digestibility was tested by feeding diets containing 30 or 170 g maize oil/kg and either white or wholemeal bread. Multiple linear regression analysis provided little evidence of associative effects of dietary components on NSP digestibility and in the two experiments digestibilities of NSP for white and wholemeal breads were 0.77-0.82 and 0.47-0.52 respectively. Xylose- and arabinose-containing polymers were better digested than was cellulose for both breads. Replacing white by wholemeal bread markedly increased the molar proportion of butyrate in caecal volatile fatty acids at the expense of acetate. This was associated with greater flows of organic matter to the large bowel (LB) and a reduction in caecal transit time (Expt 2). There was little detectable effect of dietary maize oil concentration on NSP digestibility or on LB fermentation. All breads contained some starch resistant to pancreatic alpha-amylase (EC 3.2.1.1) without previous treatment with dimethyl sulphoxide. The digestibility of this starch fraction was not significantly different from 1.0 for all diets except that containing wholemeal bread and the higher maize oil concentration where the apparent digestibility was 0.89.

Acetates↗
PubMedDate not supplied

The determination of the flour improver potassium bromate in bread by gas chromatographic and ICP-MS methods.

The development and application of two methods for determining bromate in bread are described. A gas chromatographic (GC) method which relied on the formation of a volatile derivative of bromate gave a detection limit of 12 micrograms/kg. Duplicate analyses agreed well but recovery from breads spiked with bromate were low and averaged 30% for brown bread and 42% for white bread. Further studies indicated that this was caused by the derivatization reaction being suppressed by components of the sample and reagents used in their preparation. After taking both these factors into account, a recovery of 80% could be achieved. The GC method was used to carry out a survey of retail bread samples in 1989. Bromate was found in all six unwrapped breads analysed (median 35 micrograms/kg, range 17-317 micrograms/kg), whilst for 22 wrapped breads, seven were found to contain bromate (median < 12 micrograms/kg, range < 12-238 micrograms/kg). A second method of analysis employing inductively coupled plasma-mass spectrometry (ICP-MS) was developed which provided independent confirmation of the presence of bromate in these retail samples. The method gave a mean recovery of 71% from five spiked samples and a detection limit of 20 micrograms/kg. The GC and ICP-MS methods were compared by performing replicate analyses of a bread sample prepared with bromate-treated flour. Quantitative agreement between the two techniques was good. The precision of the ICP-MS technique (CV 12%) proved better than that found for the GC method (CV 18%). The Potassium Bromate (Prohibition as a Flour Improver) Regulation 1990 came into force on 1 April 1990 (Statutory Instrument 1990 Number 399).(ABSTRACT TRUNCATED AT 250 WORDS)

Bread↗
PubMed1980

Bioavailability of vitamin B-6 from wheat bread in humans.

Bioavailability of vitamin B-6 from three types of bread was studied in nine men. Each week one of the three types of bread, whole wheat (WHW), white (W) and W enriched with vitamin B-6 (WB6) was fed (570-600 g/day) to each subject using a Latin square design. The WHW, WB6 and W bread supplied 1.20, 1.18 and 0.35 mg of B-6 daily, respectively. The remaining constant diet supplied 0.38 mg of B-6. When W was fed, the subjects also received an oral dose of pyridoxine to maintain a daily intake of 1.5 mg of vitamin B-6. Dietary, urinary, fecal and blood samples were analyzed for vitamin B-6. The predominant forms of vitamin B-6 in the diet and urine were pyridoxine and pyridoxal, respectively. Fecal vitamin B-6 excretion was significantly higher (P smaller than or equal to 0.01) and urinary 4-pyridoxic acid excretion significantly lower (P smaller than or equal to 0.05) when WHW bread was fed than when either WB6 or W bread was fed. The plasma pyridoxal phosphate level was slightly lower when WHW bread was consumed as compared to when WB6 was fed. There were no significant differences in urinary B-6, plasma B-6 or the activity of the erythrocyte transaminases in relation to the type of bread fed. These data suggest that vitamin B-6 is 5-10% less available from WHW than from WB6 or W bread and an oral dose of B-6. The enrichment of refined wheat flour with pyridoxine is feasible based on the nutritional indices determined in this study.

Adult↗
PubMed1998

Panis populi--bread and public health in Australia.

The 'standard loaf, 680 gm, white, supermarket-purchased' as expressed in the Consumer Price Index, is but the basic form of bread sold to the Australian public. In the public health context, three themes have been intimately associated with bread--quality control, price control and bread used as a vehicle for supplementary nutritive agents important in preventive medicine. Price control, through assizing, has been a feature of bread marketing in western communities for seven centuries; and bread remains the last item on which price control (although seldom enforced) exists in Australia. Quality control, for public health, is determined both by regulation and by the force of increasingly literate consumers, of whom women occupy the most important determinant. From the preventive medicine point of view, important themes in bread quality, such as its use to reduce laxative sales on the one hand and to reduce the demographic incidence of colonic cancer on the other, remains outside formal regulation. Australia is a relatively conservative nation in the context of nutritional additives. It was not until 1953 that the National Health and Medical Research Council approved the addition of extra B vitamins to bread. Currently, folic acid is added as a discretion to selected high-premium breakfast cereals in Australia in one attempt to reduce the incidence to neural tube defects. The addition of such ingredients to bread remains an unrealised, but potentially important aspect of preventive medicine in Australia.

Australia↗
PubMed1988

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

STUDY OBJECTIVE: To determine the effect on the glycaemic response to bread of the ratio of whole cereal grains to milled flour. DESIGN: Randomised assignment of groups of diabetic volunteers to test and control meals, taken after an overnight fast. Test foods were also analysed for in vitro digestion with human saliva. SETTING: Tertiary care centre. PATIENTS: Groups of six drawn from pool of 16 volunteers with diabetes mellitus (11 men, five women; mean age 64 (SE 3); 10 taking insulin, five taking oral agents, one controlled by diet; other characteristics comparable). INTERVENTIONS: All patients took standard white bread control meals on three occasions spanning the study and on different mornings took test meals containing varying ratios of whole cereal grains (barley or cracked wheat) to milled flour (75:25, 50:50, 0:100). All meals contained 50 g available carbohydrate and were eaten in 15 minutes. Capillary blood samples were taken for determination of glucose concentrations every 30 minutes for three hours. END POINT: Glycaemic index of foods (= increase in area under blood glucose concentration curve for test food divided by increase in area under curve for white bread control X 100). MEASUREMENTS AND MAIN RESULTS: Significant trend to lower glycaemic index with increasing proportion of whole cereal grains in test bread (p less than 0.05) and lower in vitro digestibility (p less than 0.001). Breads containing up to 75% whole grain were considered palatable. CONCLUSIONS: Breads containing a high proportion of whole cereal grains may be useful in reducing the postprandial blood glucose profile in diabetics because they are more slowly digested. These breads should be called "wholegrain" in distinction to "wholemeal" breads made from milled flour.

Blood Glucose↗
PubMedDate not supplied

The relationship between plaque pH and glycemic index of various breads.

Plaque pH was studied during 60 min in situ in 10 subjects after eating various breads. The pH response was then compared to glycemic index (GI; calculated from the incremental blood glucose area) obtained from our earlier investigations. The following four products were tested: (1) barley kernel bread (BKB), (2) BKB, sourdough-fermented (BKBS), (3) white wheat bread (WWB), and (4) syrup-sweetened wheat-rye bread (SWRB). BKB was also tested with more intensive chewing and SWRB with the addition of fat. A 5% sucrose solution served as a control. The pH drops with all the breads were considerably smaller than with the sucrose solution during the first 15 min. From 30 min and onwards the breads gave similar, or even lower (SWRB) pH than sucrose. There was a great difference in pH response among the four breads, with the most pronounced pH fall for SWRB, followed by WWB (based on the AUC values). Intensive chewing of BKB increased, while the addition of fat to SWRB reduced the pH fall, in both cases by about 0.2 pH units. A high correlation (r = 0.94) between plaque pH and GI was found, i. e. the more pronounced the pH drop in plaque, the higher the GI in blood. Therefore, both from a cariogenic and from a metabolic point of view, breads with a low GI should be recommended.

Adult↗
PubMed2002

Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.

Supplementation of wheat flour with soy flour (full fat and defatted) at 5, 10, 15 and 20% levels was carried out to test the effect on physico-chemical, sensory, nutritional evaluation and shelf life of breads. Adding 10% of soy flour (full fat and defatted) produced breads with good baking and organoleptic characteristics. However, at 15 and 20% levels they were less acceptable. The better breads were further investigated for various nutritional parameters and shelf life. Full fat and defatted soy flour (10%) supplemented bread exhibited 13.66 and 13.81% protein, and 3.02 and 3.05 g/100 g protein total lysine contents as compared to control (wheat) bread (11.47% protein and 2.36 g/100 g protein total lysine). Other nutrients are also increased in supplemented breads as compared to wheat bread. However, for storage, defatted soy supplemented bread exhibited better shelf life than the full fat version.

Bread↗
PubMed1975

Influence of sugar content in soft bread on pH of human dental plaque.

Quantitative determination of monosaccharides, disaccharides and sorbitol by use of gas-liquid chromatography (GLC) was performed on thirty-three samples of different commercial soft bread. Maltose was found in all the bread samples. Fructose and glucose were found only in samples of sweetened bread. Sucrose was detected in 5 samples, lactose in 2, and sorbitol in 2. Up to 20 per cent of the fresh bread weight was found to be low-molecular weight carbohydrates. Plaque pH-changes were studied in 18 persons following a 30-second month rinse with each of 3 solutions: (1) 50% sucrose, (2) water extract of sweetened bread, and (3) water extract of unsweetened bread. Mouth rinsing with the extract of sweetened wheat bread (sucrose 7.7 per cent of the dough weight) caused pH-decreases in plaque which were significantly more pronounced than those induced by the water extract of unsweetened wheat bread.

Adolescent↗