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PubMedDate not supplied

[Inheritance of frost resistance and winter hardiness in distant hybrids of wheat and amphiploids].

The data on inheritance of frost resistance and winter hardiness of bread wheat lines obtained as a result of distant hybridization of wheat-rye and wheat-elymus amphiploids with durum and bread wheat were presented. It was shown that selection of the donors of valuable traits is sensible to make in later progenies of hybrids (F6-F7). So, it is possible to obtain the new initial breeding material for winter bread wheat selection with high frost tolerance, winter hardiness and early maturity. Hypotheses explaining the high frost resistance of hybrids are presented. The crosses of the octoploid amphiploids with durum wheat are more preferable for the alien traits introgression into wheat than the crosses with bread wheat.

Adaptation, Physiological↗
PubMed2002

[Steadily changing food consumption of Danes. Clear trends during the period 1995-2001].

INTRODUCTION: The aim of the study was to describe trends in food habits in Denmark derived from a food frequency survey conducted by the Danish Nutrition Council in 2001 and compare it to similar surveys from 1995 and 1998. MATERIAL AND METHODS: A random population sample of 1000 men and women (aged 15-91 years) were interviewed by telephone. They were asked 13 food frequency questions about nutritionally important foods (yoghurt, milk, cheese, rye bread, wheat bread, sandwiches with fish, fish as the main meal, meat as the main meal, potatoes, rice/pasta, vegetables (two questions) fruit) and about the type of milk and fat spreads most often used. RESULTS: Several of the changes seen from 1995 to 1998 had continued into the 1998-2001 period. The results showed increased frequencies for shredded salad/raw vegetables and rice/pasta, but reduced frequencies for meat as the main meal and potatoes. Fruit consumption had also increased between 1998 and 2001. Average frequencies differed by 13-28%. Another pronounced trend was the increased use of low-fat milk (< or = 0.5% fat) instead of whole milk (42% drinking low-fat milk in 2001 versus 28% in 1998) and the greater numbers who did not spread any kind of fat on their bread (40% versus 22% in 1995, for rye bread). DISCUSSION: In general the observed trends point in the right direction in respect of food-based dietary guidelines and other recommendations. This indicates that the Danish population has been influenced by the nutritional messages and campaigns stressing fat reduction and increased intake of fruit and vegetables. An important factor in this context is the increasing availability of low-fat milk products on the Danish market. Whether or not the positive trends for foods included are supported by the rest of the diet remains to be answered.

Adolescent↗
PubMed1992

Iodide excretion before and after revision of goiter prophylaxis (Dutch Nutrition Surveillance System).

To assess the iodine supply in The Netherlands after the revision of the goiter prophylaxis measures (Bread Act of 1982, with an increase of iodine content of bread salt) the data of a nationwide survey among Dutch elderly people conducted in 1984/1985 were analysed. Iodide excretion in 24 h urine samples was used as the main iodine status indicator. The data were compared with data on iodine nutriture obtained among an elderly population in The Netherlands before the revision of goiter prophylaxis. High prevalences (greater than or equal to 37%) of low iodine excretion (less than 0.78 mumol/24 h; 100 micrograms/24 h) were found for Dutch elderly people. Mean urinary iodide excretion was 0.95 mumol/24 h (121 micrograms/24 h) for men and 0.79 mumol/24 h (100 micrograms/24 h) for women which is low, especially among women, in comparison with the United States recommended dietary allowance (118 mumol/day = 150 micrograms/day). Consistent positive associations of iodide excretion were found with urinary potassium and sodium excretion, bread consumption and total iodine intake. Bread, as the iodine carrier chosen for goiter prophylaxis in The Netherlands, was found to be the main dietary iodine source. No improvement in iodine nutrition was found among the elderly studied in 1984/1985 in comparison with an elderly population seen in 1981. Therefore, it is concluded that the present measures regarding goiter prophylaxis in The Netherlands might be of limited effectiveness.

Aged↗
PubMed2005

[Food consumption in Denmark is changing. Positive trends have stagnated during the period 2001-2004].

INTRODUCTION: The aim of this study was to describe trends in food consumption habits in Denmark, based on a food frequency survey conducted by the Danish Nutrition Council in 2004, and to compare the results to results from similar surveys in 1995, 1998 and 2001. MATERIALS AND METHODS: A random population sample of 1,093 men and women, (15-92 years of age) were interviewed by telephone. They were asked 16 food frequency questions on nutritionally important foods (yoghurt, milk [2 questions], cheese, rye bread, wheat bread, sandwiches with fish, fish as the main meal, meat as the main meal, potatoes, rice, pasta, vegetables [3 questions], fruit), as well as questions about the type of milk and type of fat spreads most often used. RESULTS: Several positive developments in the period 1995-2001 have slowed down during the 2001-2005, and several negative trends have continued. The previous increase in fruit and vegetable consumption has weakened, and the decrease in consumption of bread and potatoes has continued. Furthermore, the previous increase in the proportion of the population not using any kind of fat spread on their bread has reached a standstill. However, the relative increase in consumption of low-fat milk has continued. DISCUSSION: The results show that the previous positive trends in Danish dietary habits, during the period 1995-2001, have come to a standstill. There is therefore a need for a new and more effective effort to encourage positive changes in food consumption patterns.

Adolescent↗
PubMed1991

Glycaemic responses to different carbohydrate foods in healthy and diabetic blacks in Soweto.

Diabetes mellitus is uncommon in rural southern African blacks. With urbanisation and lifestyle changes, incidence rises to that in western populations. To assess associated changes in carbohydrate metabolism, glycaemic responses to glucose, refined maize, refined rice and bread were studied in 8 healthy and 8 non-insulin-dependent diabetic urban blacks. Additionally, in the healthy group serum insulin responses were measured. In the healthy, maize (the staple food of blacks) elicited the highest glucose response (207 mmol/l/min) and bread the lowest (107 mmol/l/min). The glycaemic indices of maize and glucose were similar. Serum insulin responses to maize were significantly lower than that of bread at 90 minutes (maize 66 muU/ml; bread 93 muU/ml; P = 0.02). In diabetics, maize and glucose elicited similar glycaemia (928 mmol/l/min and 921 mmol/l/min respectively). The high glucose response to maize could relate to its processing and physical form. The low insulin secretion could be due to inadequate stimulation by the 'entero-insular' axis. Moreover, variability in glucose insulin responses could stem from ethnic or genetic reasons. In the dietary management of black diabetics, refined maize should be replaced by other cereals.

Adult↗
PubMed1990

[Food habits and knowledge among Frederiksberg schoolchildren].

In 1989, 674 school pupils in the sixth and eight grades in nine elementary schools replied to a questionnaire with questions about dietary habits and knowledge. More than 70% of the pupils preferred skim-milk products to full milk. Half of the pupils always used butter or margarine on bread. The main reason for using some form of fat on the bread was that, without this, the bread would become too dry. Approximately 75% of the pupils ate brown bread, fresh fruit and vegetables daily. These same pupils had "healthy" dietary habits in many respects. 75% of the pupils avoided one or more types of food because they considered that these were not good for them. The item most frequently avoided was fat meat. 83% of the pupils included some foodstuffs in the diet because they considered that these were good for them. The items most frequently involved were fruit and vegetables. The sex and age differences between the actual diet and the ideal diet were insignificant. More than half of the pupils could state correctly whether 11 different foodstuffs contained much fat, sugar or dietary fiber. No connection was found between the pupils' dietary knowledge and their actual or ideal diets. It is thus probable that dietary advice which emphasizes foodstuffs e.g. eat more dietary fiber, is difficult for them to understand and live up to. More definite dietary information e.g. eat more vegetables, would probably have been easier for the pupils to understand and live up to. School pupils of today are very much aware of the significance of diet for their health.(ABSTRACT TRUNCATED AT 250 WORDS)

Adolescent↗
PubMed1986

Ileal loss of available carbohydrate in man: comparison of a breath hydrogen method with direct measurement using a human ileostomy model.

The breath hydrogen technique has suggested that a considerable amount of available plus unavailable carbohydrate enters the large intestine after the consumption of starchy foods (white bread 11%, wholemeal bread 8%, and red lentils 18%). Direct measurement of the available carbohydrate in ileal effluent after the consumption of test meals by three individuals with ileostomies gave values similar to those determined by the breath hydrogen technique (white bread 10%, wholemeal bread 8%, and red lentils 22%). These studies confirm that considerable amounts of "available carbohydrate" may be lost to the small intestine and physiologically must be considered as dietary fiber. The implications of this with respect to metabolism and colonic disease remain to be investigated.

Adult↗
PubMed1981

Trace minerals, amino acids, and plasma proteins in adult men fed wheat diets.

In summary, the ingestion by adult men of an all-plant diet supplying 46 gm. protein per day, primarily as bread made from white wheat four, over a period of 74 days, resulted in positive balances for copper, iron, molybdenum, selenium, and zinc. Iron balances were significantly decreased by the isonitrogenous substitution of pinto beans or peanut butter for 20 percent of the nitrogen supplied by white bread. When pinto beans or white rice substituted for 20 percent of the nitrogen of white bread, the retention of molybdenum was lower and the retention of selenium was greater. Although the men were nitrogen balance and total plasma protein concentrations were normal, the ingestion of diets providing 46 gm. protein, from all-plant sources resulted in significantly lower plasma albumin, with corresponding elevations in alpha, beta and gamma globulins. However, the substitution of pinto beans for a portion of the white bread improved plasma albumin and alpha-globulin levels. Routine clinical data obtained on patients who previously consumed strictly vegetarian diets should include determinations of plasma albumin. The ability of the subjects to maintain nitrogen balance on protein intakes of 46 gm. per day from all-plant sources appeared to be correlated with decreases in the urinary excretion and plasma concentration of alpha-aminobutyric acid, a metabolite of methionine and threonine, suggesting conservation of methionine or re-utilization of this metabolite. The possible mechanism of this adaptation to minimal protein intake, or dietary protein from all-plant sources, is discussed.

Adult↗
PubMed1995

A satiety index of common foods.

OBJECTIVE: The aim of this study was to produce a validated satiety index of common foods. DESIGN AND SUBJECTS: Isoenergetic 1000 kJ (240 kcal) servings of 38 foods separated into six food categories (fruits, bakery products, snack foods, carbohydrate-rich foods, protein-rich foods, breakfast cereals) were fed to groups of 11-13 subjects. Satiety ratings were obtained every 15 min over 120 min after which subjects were free to eat ad libitum from a standard range of foods and drinks. A satiety index (SI) score was calculated by dividing the area under the satiety response curve (AUC) for the test food by the group mean satiety AUC for white bread and multiplying by 100. Thus, white bread had an SI score of 100% and the SI scores of the other foods were expressed as a percentage of white bread. RESULTS: There were significant differences in satiety both within and between the six food categories. The highest SI score was produced by boiled potatoes (323 +/- 51%) which was seven-fold higher than the lowest SI score of the croissant (47 +/- 17%). Most foods (76%) had an SI score greater than or equal to white bread. The amount of energy eaten immediately after 120 min correlated negatively with the mean satiety AUC responses (r = -0.37, P < 0.05, n = 43) thereby supporting the subjective satiety ratings. SI scores correlated positively with the serving weight of the foods (r = 0.66, P < 0.001, n = 38) and negatively with palatability ratings (r = -0.64, P < 0.001, n = 38). Protein, fibre, and water contents of the test foods correlated positively with SI scores (r = 0.37, P < 0.05, n = 38; r = 0.46, P < 0.01; and r = 0.64, P < 0.001; respectively) whereas fat content was negatively associated (r = -0.43, P < 0.01). CONCLUSION: The results show that isoenergetic servings of different foods differ greatly in their satiating capacities. This is relevant to the treatment and prevention of overweight and obesity.

Adult↗
PubMed1997

[Preanesthetic meals in elective surgical patients].

This study investigated the effect of preanesthetic meals on the volume and pH of gastric contents in forty elective surgical patients ranging in ages from 20 to 60 years. Twenty patients who were given either isotonic beverage 250 ml or apple juice 250 ml on the morning of the operative day were subjected as control group and twenty patients of the breakfast group took two slices of bread with the above drink. About seven hours following drinking and feeding, the mean values of gastric volume were 20.9 +/- 18.3 ml in the control group and 19.2 +/- 16.3 ml in the breakfast group. The mean values of gastric pH were 4.3 +/- 2.3 in the drink group and 4.6 +/- 2.3 in the breakfast group. There were no significant differences in the gastric volume and pH between the two groups. However, very small amount of the bread was detected in the gastric fluid of three patients in the breakfast group. As preanesthetic drinking and feeding are advantageous for reducing the anxieties of preoperative patients and also for their nutrition during operation, it is encouraging that eating two slices of bread did not induce a significant effect of gastric volume or pH. The minute fragment of bread seems to have no clinically significant effect.

Adult↗
PubMed1998

Fermentation of non-starch polysaccharides in mixed diets and single fibre sources: comparative studies in human subjects and in vitro.

The present study investigated whether the extent of fermentation of NSP in human subjects could be predicted by an in vitro batch system. Fibre sources studied were five mixed diets containing different amounts and types of fibre and three single fibre sources (citrus fibre concentrate, coarse and fine wholemeal rye bread). Fermentation in human subjects was determined in balance experiments in women who were also donors of the faecal inocula. In vitro fermentations were performed with fibre residues prepared from duplicates of the fibre-containing foods consumed during the balance trials. Fermentation of total NSP in vivo was between 65.8 and 88.6% for the mixed diets and 54.4, 58.0 and 96.9% for the coarse and fine wholemeal rye breads and the citrus fibre concentrate respectively. For the mixed diets and the citrus fibre concentrate, mean differences between the extent of NSP degradation after 24 h in vitro incubation and that in vivo were between -0.7 and 5.0%. Differences were significant for one diet (P < 0.05). For the wholemeal rye breads, the fermentation in vitro exceeded that in vivo significantly, but the magnitude of the difference in each case was small and without physiological importance. Particle size of breads had no influence on the extent of NSP degradation. These results indicate that the in vitro batch system used could provide quantitative data on the fermentation in vivo of NSP in mixed diets and some single fibre sources. An in vitro incubation time of 24 h was sufficient to mimic the NSP degradation in vivo.

Adult↗
PubMed1983

The effect of baking on availability of essential amino acids in wheat.

Lysine availability in wheat flour and bread was determined by the growth response method on rats using regression analysis relating gain in body weight and/or in body water to lysine consumed at two extractions, 87% and 72%. The availability of nitrogen and of essential amino acids were also determined by the balance trials method (fecal analysis method) with rats. The results of growth method show that baking increases lysine availability on the basis of body water gain. Also extraction levels affect lysine availability on the basis of change in body water. Wheat flour and bread of 72% extraction has more lysine availability values than the 87% extraction on the basis of moisture gain. Results of balance trials show that neither the extraction level nor the baking has a significant effect on essential amino acids availability. A fairly good correlation is obtained for wheat flour and bread for the two extractions. Values of change in weight, food efficiency, PER, NPR and true digestibility showed that baking and level of extraction of wheat has no significant effect on the nutritive value of wheat investigated in the present study.

Amino Acids, Essential↗
PubMed1982

Comparison of the ability of three Aspergillus strains to form aflatoxins on bakery products and on nutrient agar.

The growth of Aspergillus parasiticus NRRL 2999, A. parasiticus NRRL 3000 and A. flavus NRRL 3251 on whole wheat bread and on cake ('Rührkuchen') was compared and the formation of the aflatoxin B1, B2, G1, G2 and M2 on these substrates and, for purpose of comparison, on malt extract agar was determined. On cake the moulds grew better than on bread and formed the highest yields of aflatoxins. Malt extract agar was the most unfavourable substrate for toxin production. The ratio M1/B1 on bread and cake was in the order of 0.1-0.4 and was higher than the data reported for grains. The highest yields of aflatoxin B1 (1.0 micrograms/g) were produced by A. flavus NRRL 3251 on cake.

Aflatoxin B1↗
PubMed1986

[Protein quality of flatbread and extruded dry flatbread made from full-grain rye groats].

The effect of various processing methods used for the production of dry flatbread from ground whole rye on the nutritional protein quality were investigated by means of the nitrogen balance method in growing rats. The following products were tested: untreated ground whole rye, baked crisp bread, extruded flatbread without and with the addition of 2.5% and 5.0% of saccharose. The apparent protein digestibility (PD) of the 5 samples varied between 69% and 72% and was neither affected by the method of processing nor by the difference in sugar content. Compared to the untreated raw material (NPU = 41%; BV = 59%) net protein utilization and biological value in crisp bread baked by the traditional method (NPU = 35%; BV = 48%) and in extruded flat bread with 5% sugar (NPU = 35%; BV = 51%) were significantly reduced (P less than 0.05). In extruded flatbread without and with 2.5% sugar, NPU and BV of the raw material were essentially maintained. The results indicate that in comparison with the baking process the extrusion of flatbread is more suitable to protect the protein quality. The addition of more than 2.5% sugar caused protein damage in extruded flatbread, presumably as a result of Maillard reactions.

Bread↗
PubMed2003

Selection of food and chewing side for evaluating masticatory path stability.

In order to find the most suitable food and chewing side for evaluating the stability of masticatory movement, three types of food with varying textures, as well as both free chewing and unilateral chewing, were utilized in analyzing the masticatory path during mastication. A piece of chewing gum, one peanut, and a slice of crispy bread were used as test foods. For 20 healthy subjects, movement of the incisal point while masticating a test food for 10 s on the free side and the habitual side was recorded. Indicators representing movement path stability were calculated and compared among the foods and between the chewing sides. Masticatory movement was most stable when masticating chewing gum, and less stable for the peanut, and most unstable for the crispy bread. There was a statistically significant difference between each pair of foods for almost all of the indicators. The indicators for peanut were approximately 1.5 times larger than those for masticating chewing gum and the indicators for crispy bread were double those for the chewing gum. When comparing free chewing with unilateral chewing, the masticatory movement of unilateral chewing was significantly more stable than that of free chewing for all test foods. From these results it was suggested that, for evaluating masticatory movement path stability, the most suitable type of food was softened chewing gum and the most suitable chewing method was unilateral chewing on the habitual chewing side.

Adult↗
PubMed1991

Pleasantness ratings and consumption of open sandwiches with varying NaCl and acid contents.

The objective was to compare taste-and-spit pleasantness ratings of open sandwiches to ratings after ad libitum consumption. In the latter test, open sandwiches were ingested one at a time at a laboratory breakfast. Three rye breads of different acid and NaCl concentrations (non-sour + normal NaCl, sour + low NaCl, sour + normal NaCl) were evaluated with butter or margarine with two levels of NaCl (1 or 2 per cent). Subjects (N = 27) rated the samples more pleasant after consumption than in taste-and-spit tests. Mean pleasantness ratings by sample in taste-and-spit and postconsumption tests correlated with the amount of bread consumed (r = 0.63, r = 0.82, respectively). The taste-and-spit ratings of individual subjects correlated poorly with the amount of bread consumed, only three correlation coefficients out of 27 being significant. Taste-and-spit pleasantness ratings can perhaps be used to predict the average consumption of a product but not consumption by individual subjects. The laboratory tests should be developed further to reflect better food acceptability in natural conditions.

Adult↗
PubMed2007

Emerging fermentation technologies: development of novel sourdoughs.

The increasing knowledge of sourdough fermentation generates new opportunities for its use in the bakery field. New fermentation technologies emerged through in depth sourdough research. Dextrans are extracellular bacterial polysaccharides produced mainly by lactic acid bacteria (LAB). These bacteria convert sucrose thanks to an inducible enzyme called dextransucrase into dextran and fructose. The structure of dextran depends on the producing micro-organism and on culture conditions. Depending on its structure, dextran has specific properties which lead to several industrial applications in different domains. The use of dextran is not widely spread in the bakery field even if its impact on bread volume and texture was shown. A new process has been developed to obtain a sourdough rich in dextran using a specific LAB strain able to produce a sufficient amount of HMW dextran assuring a significant impact on bread volume. The sourdough obtained permits to improve freshness, crumb structure, mouthfeel and softness of all kinds of baked good from wheat rich dough products to rye sourdough breads. From fundamental research on dextran technology, a new fermentation process has been developed to produce an innovative functional ingredient for bakery industry.

Bread↗
PubMed2004

Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.

Inhibition of spoilage organisms from bakery products by weak acid preservatives in concentrations of 0%, 0.003%, 0.03% and 0.3% (w/v) was investigated experimentally on a substrate media with water activity (a(w)) and pH ranging from sourdough-fermented acidic rye bread to alkaline intermediate moisture sponge cake types (a(w) 0.80-0.95, pH 4.7-7.4). Initially, rye bread conditions (a(w) 0.94-0.97 and pH 4.4-4.8) in combination with calcium propionate were investigated. Results showed that the highest concentration of propionate (0.3%) at all conditions apart from high a(w) (0.97) and high pH (4.8) totally inhibited fungal growth for a 2-week period, with the exception of Penicillium roqueforti, Penicillium commune and Eurotium rubrum. Characteristically for the major spoiler of rye bread, P. roqueforti, all three isolates tested were stimulated by propionate and the stimulation was significantly enhanced at high water activity levels. The effect of propionate on production of secondary metabolites (mycophenolic acid, rugulovasine, echinulin, flavoglaucin) was also studied, and variable or isolate dependent results were found. Subsequently, a screening experiment representing a wider range of bakery products was conducted using calcium propionate, potassium sorbate and sodium benzoate. The obtained data was modelled using survival analysis to determine 'spoilage-free time' for the fungi. At the low a(w) level (0.80) only Eurotium species grew within the test period of 30 days. Higher water activity levels as well as higher pH values decreased spoilage-free times of the fungi. The preservative calcium propionate was less effective than potassium sorbate and sodium benzoate.

Acids↗