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PubMed2006

Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice.

This study aimed to evaluate the effect of a diet prepared with traditional sourdough (TS) on iron status. Levels of blood hemoglobin (Hb), Hematocrite (Ht), serum ferritin and serum iron as well as excreted iron were determined in three groups of mice fed with: TS bread (TS group), baking yeast bread (BY group) or bread with no starters (control group), respectively. The results show that the levels of Hb, Ht, ferritin and iron were significantly higher in the TS compared to the BY and control groups. Also a significant decrease in the excreted iron levels was observed in the mice fed with TS compared to the others dietary groups. In conclusion, the study results indicate an improvement of iron status indicators in mice when they were fed sourdough bread as compared to baking yeast bread and bread with no starters.

Animals↗
PubMed2006

Effect of retinol on iron bioavailability from Iranian bread in a Caco-2 cell culture model.

OBJECTIVE: Iron and vitamin A deficiencies are among the most prevalent nutritional problems. There are no data on iron bioavailability in Iran. In addition, interaction of vitamin A with iron bioavailability is not well documented, so we determined iron bioavailability from the most widely consumed food in Iran, lavash bread, and the effect of vitamin A on this bioavailability. METHODS: In vivo human studies for determining iron bioavailability are cumbersome, time consuming, and costly to perform, so we used an in vitro model in Caco-2 cells. Bread samples were digested with or without vitamin A (10 microg/1.0 g of dried bread). We used an iron solution containing vitamin C as a positive control. Iron absorption was measured using 59FeCl3. Bioavailability was defined as the percentage of radiolabeled iron taken up and transferred by Caco-2 cells after 1.5 h of incubation. Experiments were carried out two to four times. RESULTS: Mean +/- standard deviations for iron bioavailability in bread samples digested without or with additional vitamin A and in controls were 2.53 +/- 1.55%, 6.62 +/- 3.40%, and 20.80 +/- 2.30%, respectively (P < 0.001). Vitamin A caused a 2.62-fold increase in iron absorption from bread samples. CONCLUSIONS: Iranian lavash bread has low iron bioavailability, but this can be increased by vitamin A supplementation. Increasing vitamin A intake can be considered as a method for increasing iron bioavailability, thus combating iron and vitamin A deficiencies simultaneously.

Biological Availability↗
PubMed2001

Architecture of baked breads depicted by a magnetic resonance imaging.

The architecture of baked breads made of fresh dough and frozen dough was depicted by magnetic resonance imaging (MRI). Pieces of bread (16 mm cubic cakes) were soaked in organic solvents containing various concentrations of heavy metals (Cu(2+), Co(2+) and Fe(3+)) and images of the grain structure of the breads were obtained. Of the organic solvents tested, acetone was preferable because of its single peak that prevents chemical shift effects on images, the retention of the bread structure, and the solubility of heavy metals. The heavy metals, especially Fe(3+), shortened the overly long relaxation times of acetone to practical lengths for imaging and stained the materials to provide high contrasts. The images obtained in acetone with 8 mM Fe(3+) were suitable for analyzing crumb grain structures. The bread of fresh dough showed a uniform distribution of pores of various sizes made of thin gluten sheets, whereas the pores in the bread of frozen dough were less, prominently large, non-uniformly distributed, and made of thick gluten sheets.

Bread↗
PubMed2001

Effect of freezing and frozen storage of doughs on bread quality.

The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.

Bread↗
PubMed2001

Use of fungal phytase to improve breadmaking performance of whole wheat bread.

The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the specific bread volume, an improvement of the crumb texture, and the width/height ratio of the bread slice were obtained. An in vitro assay revealed that the improving effect of phytase on breadmaking might be associated with the activation of alpha-amylase, due to the release of calcium ions from calcium-phytate complexes promoted by phytase activity. As a conclusion, phytase offers excellent possibilities as a breadmaking improver, with two main advantages: first, the nutritional improvement produced by decreasing phytate content, and second, all the benefits produced by alpha-amylase addition can be obtained by adding phytase, which promotes the activation of endogenous alpha-amylase.

6-Phytase↗
PubMed2002

Utilization of enzyme mixtures to retard bread crumb firming.

The influence of enzyme mixtures containing amylase and lipase activities on straight dough bread staling was studied. Amylopectin retrogradation, crumb firming, amylose-lipid complexes, and dextrin production were analyzed in bread samples supplemented with two enzyme mixtures. The addition of enzyme mixtures to bread formula causes a beneficial effect on bread keeping properties and the formation of a more thermostable amylose-lipid complex than the one found in control bread. Amylopectin retrogradation was inhibited by the use of the enzyme; the effect was accompanied by reduced crumb-firming rates. The enzymatically generated water-soluble dextrins (maltose and DP3, DP4, DP5, and DP6 dextrins) are the most effective in preserving crumb softness during bread storage.

Amylases↗
PubMed2005

Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo.

The aim of the present study was to investigate whether feeding of malt, bread crust, and a pronylated albumin modulates chemoprevention enzymes, such as glutathione-S-transferase (GST) and UDP-glucuronyl-transferase (UDP-GT), and antioxidative defense parameters in vivo and whether the intake of these foods rich in Maillard reaction compounds results in an accumulation of compounds formed in in vivo glycation reactions. After quantitation of pronylated lysine in malt and bread crust, male Wistar rats were fed a standard chow supplemented with 28% of protein containing different amounts of casein, bread crust, caraffa malt, or pronyl bovine serum albumin (BSA) for 15 days. GST activity in the kidneys was increased by 18% (p > 0.05) in animals of the bread crust group, while UDP-GT activity was elevated by 27% in the liver of animals administered pronyl-BSA. Contents of tocopherol in plasma were increased by 33, 14, and 14% in the bread crust, malt, and pronyl-BSA group compared to the control group, while the levels of thiobarbituric acid reactive substances were decreased and the total antioxidant capacity was increased. Parameters of endogenous glycation indicated a 32 and 46% higher load of advanced glycation end products in the kidneys after administration of the malt and the pronyl-BSA containing diet. However, the main systemic effects of dietary malt, bread crust, and pronyl-BSA were, for the first time, demonstrated to be the enhanced antioxidant capacity and the particulate increase in chemopreventive enzymes.

Albumins↗
PubMed2000

Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.

The effect of various sourdoughs and additives on bread firmness and staling was studied. Compared to the bread produced with Saccharomyces cerevisiae 141, the chemical acidification of dough fermented by S. cerevisiae 141 or the use of sourdoughs increased the volume of the breads. Only sourdough fermentation was effective in delaying starch retrogradation. The effect depended on the level of acidification and on the lactic acid bacteria strain. The effect of sourdough made of S. cerevisiae 141-Lactobacillus sanfranciscensis 57-Lactobacillus plantarum 13 was improved when fungal alpha-amylase or amylolytic strains such as L. amylovorus CNBL1008 or engineered L. sanfranciscensis CB1 Amy were added. When pentosans or pentosans, endoxylanase enzyme, and L. hilgardii S32 were added to the same sourdough, a greater delay of the bread firmness and staling was found. When pentosans were in part hydrolyzed by the endoxylanase enzyme, the bread also had the highest titratable acidity, due to the fermentation of pentoses by L. hilgardii S32. The addition of the bacterial protease to the sourdough increased the bread firmness and staling.

Bread↗
PubMed2002

Plasma glucose and insulin reduction after consumption of breads varying in amylose content.

OBJECTIVE: Consumption of a meal high in amylose starch (70%) decreases peak insulin and glucose levels and area under the curve (AUC). The objective was to determine the amount of amylose necessary in a meal for the beneficial decrease in glucose or insulin to occur. DESIGN: Twenty-five subjects, 13 men (averaging 88.1 kg, 41 y, and 27.9 body mass index) and 12 women (averaging 72.4 kg, 41 y and 27.1 body mass index) were given six tolerance tests in a Latin Square design: glucose alone (1 g glucose/kg body weight) and five breads (1 g carbohydrate/kg body weight) made with 70% amylose cornstarch, standard cornstarch (30% amylose), and blends of the two starches (40, 50 and 60% amylose starch). A standard menu was fed for 3 days. One subject withdrew from the study. RESULTS: Glucose, insulin and glucagon response to the carbohydrate loads was similar in men and women. Peak glucose response was lowest after the breads containing 50-70% amylose starch. AUC was significantly higher after the glucose load than after all bread loads. The lowest AUCs occurred after the 60 and 70% amylose starch breads. Insulin response and AUC were significantly lower after the 60 and 70% amylose starch breads than after the glucose or the other breads. CONCLUSION: Results indicate that the amylose content of the starch used in the acute meal needs to be greater than 50% to significantly reduce plasma glucose and insulin in men and women.

Adult↗
PubMed2002

Phloem fortification in rye bread elevates serum enterolactone level.

OBJECTIVE: To analyse the lignan content of phloem powder enriched rye bread and to study the dose-response relationship of the effect of dietary plant lignans derived from phloem on intestinal production of enterolactone by measuring enterolactone concentration in serum. DESIGN: A randomized double-blind supplementation trial. SUBJECTS: Seventy-five non-smoking men recruited by newspaper advertisements. INTERVENTION: Subjects were randomized to three study groups receiving either rye bread high in phloem (HP, 14% of rye flour substituted with phloem powder), rye bread low in phloem (LP, 7% of rye flour substituted with phloem powder) or placebo rye bread. Participants consumed 70 g of study bread daily for 4 weeks and provided serum samples for enterolactone analysis at baseline and at the end of the intervention. RESULTS: There was a significant increase in serum enterolactone concentration in the LP and HP groups compared with the placebo group (P=0.009 and P=0.003, respectively). Considerable interindividual differences were observed in the response to dietary lignans within the study groups. CONCLUSIONS: Our results indicate that plant lignans attached to insoluble fibre layer in phloem can be further metabolized and converted to enterolactone presumably by the bacteria present in the colon. Phloem powder is useful source of lignans for functional foods aimed to elevate serum enterolactone levels. SPONSORSHIP: Phloem powder and the study breads were provided by Finnpettu Oy and Linkosuo Oy, respectively. The clinical study work was sponsored in part by Oy Jurilab Ltd.

4-Butyrolactone↗
PubMed2000

Is fungal alpha-amylase in bread an allergen?

BACKGROUND: The enzyme alpha-amylase from Aspergillus oryzae used in bakeries to improve the bread quality has been identified as an inhalative allergen in baker's asthma. It is doubtful whether this enzyme can induce allergic sensitization in regular bread consumers. OBJECTIVE: To find out whether fungal alpha-amylase in bread and rolls retains its antibody-binding capacity and allergenicity after the baking procedure. METHODS: Rabbit antibodies directed to fungal alpha-amylase were used for the development of a two-site enzyme-linked immunosorbent assay (ELISA). This assay was used to analyse different fractions of bread and rolls baked with the usual amounts of alpha-amylase in comparison with control products without added enzyme. Competitive experiments between bakers' sera containing specific immunoglobulin (Ig) E to alpha-amylase and the rabbit antibodies were performed. Additionally, specific IgE binding to fungal alpha-amylase was inhibited by native or heated alpha-amylase. RESULTS: With the highly specific two-site ELISA for native alpha-amylase in the crust of bread bottom and sides, 2.3-7 ng antigenic alpha-amylase per gram crust were measured. No alpha-amylase could be detected in the crumb fractions. Rabbit antibodies to native alpha-amylase completely inhibited human IgE binding to alpha-amylase allergen disks. CONCLUSION: The results prove residual antibody-binding capacity of alpha-amylase in bread crusts and in the crust of some rolls. In comparison with the content of alpha-amylase in dough, between 0.1 and 20% of the antibody-binding capacity remained.

Animals↗
PubMed1985

Iron availability from peas (Pisum sativum) and bread containing added pea testa in rats.

Iron retention in adult male rats given 3 g dried ground peas, immature and mature (Pisum sativum cv Dark-skin perfection) and leafless (Pisum sativum cv Filby), extrinsically labelled with 0.25 muCi 59Fe, was measured by whole-body counting. The Fe was less well absorbed (P less than 0.01) from the mature peas (0.251 (SE 0.021)) than from the immature (0.384 (SE 0.032] or leafless peas (0.344 (SE 0.026)). The availability of Fe from the leafless peas was compared with that of defatted soya-bean flour by the same technique. Significantly more Fe (P less than 0.005) was retained from the pea flour (0.471 (SE 0.013)) than from the soya-bean flour (0.377 (SE 0.022)). The effect of adding pea testa to bread (97.6 g/kg dry weight), as in the production of high-fibre white bread, on Fe availability was measured and compared with the availability of ferrous sulphate in young and adult male rats. There were no significant differences between the high-fibre and low-fibre breads in either age-group, although the older rats absorbed less Fe from all three sources. Retention from high-fibre bread, low-fibre bread and FeSO4 was as follows (mean with SE): young rats 0.452 (0.037), 0.475 (0.040) 0.541 (0.032); mature rats 0.363 (0.034), 0.366 (0.030), 0.471 (0.028). It was concluded that the addition of pea testa to white bread does not have detrimental effect on Fe availability. Immature and leafless peas appear to be a better source of available Fe than soya-bean flour, despite similar fibre levels, but with maturity the Fe in peas is rendered less available.

Animals↗
PubMed2006

The efficacy of ferrous bisglycinate and electrolytic iron as fortificants in bread in iron-deficient school children.

Food fortification is an important long-term strategy for addressing micronutrient deficiencies. Finding the ideal Fe fortification compound, however, remains a challenge. In the present study the effect of ferrous bisglycinate as fortificant in brown bread was compared with that of electrolytic Fe among Fe-deficient school children in a randomised controlled trial. Children (n 160), aged 6-11 years, with serum ferritin <20 microg/l, were randomly assigned to one of three treatment categories: (i) standard unfortified bread; (ii) bread with electrolytic Fe as fortificant; and (iii) bread with ferrous bisglycinate as fortificant. Each child received four slices of bread (120 g) on school days, which supplied an average of 3.66 mg elemental Fe per intervention day for 137 d (2.52 mg/d for 75 d and 5.04 mg/d for 62 d) over a period of 7.5 months. Hb, serum ferritin, serum Fe and transferrin saturation were measured at baseline and at the end of the intervention. Significant treatment effects were observed for Hb (P = 0.013), serum Fe (P = 0.041) and transferrin saturation (P = 0.042) in the ferrous bisglycinate group, but not in the electrolytic Fe group. There were no significant intervention effects for serum ferritin in either treatment group. Overall, ferrous bisglycinate as Fe fortificant in brown bread performed better than electrolytic Fe in a group of Fe-deficient school children over a period of 7.5 months.

Bread↗
PubMed2000

Br concentration as an indication of pre-baking bromation of bread products.

Br concentration in bread for baked bread products was shown to be linearly proportional to the amount of Br added per kg of flour used to make the product. Br concentration in bread can be used to help identify those bread products with the greatest likelihood of containing bromate residues. Instrumental neutron activation analysis was used to determine Br in test portions of bread products from commercial bakeries, homemade bread, flour, and unbaked dough. High performance liquid chromatography was used to determine the bromate residue in selected test portions.

Bread↗
PubMed2005

Changes in the chemical form of selenium observed during the manufacture of a selenium-enriched sourdough bread for use in a human nutrition study.

High-performance liquid chromatography interfaced with inductively coupled plasma mass spectrometry, and hydride generation-inductively coupled plasma mass spectrometry were used, respectively, to investigate changes in both the chemical form and the concentration of selenium during its bio-incorporation and bio-accumulation into rye seedlings. A 60-fold increase in the total level of selenium in the seedlings ('control' biomass = 0.99 mg kg(-1), 'enriched' biomass = 55.27 mg kg(-1)) was accompanied by a change from selenite to several organo-selenium forms, with more than 40% being present as selenomethionine. The seedling biomass was dried, ground and used as an ingredient in the production of a fermented sourdough bread (popular in Poland and many Eastern European countries). The selenium in the resulting bread was also characterized in terms of its speciation, as well as its total selenium content ('control' bread = 0.06 mg kg(-1), 'enriched' bread = 3.56 mg kg(-1)). The breads were then fed to 24 volunteers as part of a human intervention study designed to establish the efficacy of this mode of selenium supplementation. The human study data subsequently showed the bread was a good source of dietary selenium.

Biomass↗
PubMed1997

Ethyl carbamate levels resulting from azodicarbonamide use in bread.

Azodicarbonamide (ADA), a dough conditioner, is an additive approved in the US up to a maximum of 45 mg/kg in flour. The addition of 45 mg/kg of ADA was investigated and found to increase the ethyl carbamate (EC) content of commercially prepared breads by 1-3 micrograms/kg. A similar increase in EC was observed in breads baked in the laboratory with a bread machine. The increase in EC levels appears to depend on a variety of factors, most notably the concentration of ADA added and the time of fermentation. The addition of 20 mg/kg ADA caused only a slight increase, if any, in commercial products but a 2.3 micrograms/kg increase of EC in breads baked with a bread machine. When 100 mg/kg of ascorbic acid was added along with ADA, smaller EC increases were observed. Addition of urea was also found to enhance the EC content of the bread. Toasting, which was previously shown to increase EC levels, caused even larger increases when ADA or urea had been added.

Azo Compounds↗
PubMed1986

Long-term effect of wholemeal bread on stool weight, transit time, fecal bile acids, fats, and neutral sterols.

Stool weight, fecal constituents, bile acids, fat, neutral sterols, and intestinal transit time were recorded in 28 subjects over 18 mo. During the first 12 mo the subjects ate white bread. They were studied for an initial period of 7 days, and after 6 mo (study period 1). For the first 6 mo they ate their usual intake of bread, they then increased their white bread intake by 62 g/day for 6 mo (study period 2). The subjects ate a self-selected diet throughout the 18 mo study. During the last 6 mo (study period 3) the subjects replaced white bread by the same amount of wholemeal bread as in study period 2. No increase in stool weight occurred until study period 3 when there was an increase of 20%. There developed a linear relationship between stool weight and intestinal transit time which was not found during the initial first and second study periods. A seasonal influence on serum cholesterol was not observed during the wholemeal bread period. Fecal bile acid excretion was unchanged throughout the experiment.

Aged↗
PubMed1986

Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread.

To look at the effect of processing wheat and rye on blood glucose responses with special reference to bulgur and pumpernickel bread, groups of 9-12 Noninsulin-dependent (NIDDM) and 5-6 Insulin-dependent diabetic volunteers (IDDM) were fed test meals containing 50 g carbohydrate portions of four wheat and three rye products. Glycemic indices for IDDM and NIDDM combined, calculated as the incremental area under the blood glucose response curve, where white bread = 100, demonstrated values of 96 +/- 5 for wholemeal wheat bread, 89 +/- 6 for wholemeal rye bread, 78 +/- 3 for pumpernickel bread, 65 +/- 4 for bulgur, 63 +/- 6 for whole wheat kernels and 48 +/- 5 for whole rye kernels. Results for IDDM and NIDDM were similar (r = 0.96, p less than 0.01). It is concluded that traditional processing of cereals, such as parboiling (bulgur) or the use of wholegrains in bread (pumpernickel) may result in the low GI value associated with the unmilled cereal. Cereal foods processed in these ways may form a useful part of the diet where a reduction in postprandial glycemia is required.

Aged↗