Bread Varieties Research Articles

Global Food Practices, Cultural Competency, and Dietetics: Part 2

The German diet is primarily based upon potatoes, meat, a large variety of breads, noodles or dumplings, and vegetables, although traditional foods and dishes can vary by region. In southwestern Germany, lentil and spaetzle noodles are served with wurst, a type of hot dog. Schnitzel, breaded and fried pork, is also popular throughout Germany (and is a popular German “export”). Eastern Germany, part of the Soviet Bloc from 1949 to 1990, has Russian and Hungarian influences in its food, which can be seen in a predilection for asparagus and other flavors. Potatoes and other vegetables, including cabbage, red beets, spinach, carrots, and many others, are commonly served in German dishes. 1 Norito-Koller M. Cultural food practices: Germany. Academy of Nutrition and Dietetics website. https://www.eatrightpro.org/∼/media/eatrightpro%20files/news%20center/knowledge%20center%20faqs/cultural%20food%20practice%20tip%20sheets/germany_cultural_food_practices.ashx. Accessed March 10, 2015. Google Scholar Global Food Practices, Cultural Competency, and Dietetics: Part 2Journal of the Academy of Nutrition and DieteticsVol. 115Issue 4PreviewEditor's Note: This is the second article in a three-part series spotlighting food cultures in a variety of countries around the globe. Part 1 of this series appeared in the March 2015 issue of the Journal. Full-Text PDF

Multifractal characterisation and classification of bread crumb digital images

Adequate models of the bread crumb structure can be critical for understanding flow and transport processes in bread manufacturing, creating synthetic bread crumb images for photo-realistic rendering, evaluating similarities, and establishing quality features of different bread crumb types. In this article, multifractal analysis, employing the multifractal spectrum (MFS), has been applied to study the structure of the bread crumb in four varieties of bread (baguette, sliced, bran, and sandwich). The computed spectrum can be used to discriminate among bread crumbs from different types. Also, high correlations were found between some of these parameters and the porosity, coarseness, and heterogeneity of the samples. These results demonstrate that the MFS is an appropriate tool for characterising the internal structure of the bread crumb, and thus, it may be used to establish important quality properties it should have. The MFS has shown to provide local and global image features that are both robust and low-dimensional, leading to feature vectors that capture essential information for classification tasks. Results show that the MFS-based classification is able to distinguish different bread crumbs with very high accuracy. Multifractal modelling of the underlying structure can be an appropriate method for parameterising and simulating the appearance of different bread crumbs.

Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties

In Australia, thiamin is mandatorily added to bread-making flour with the main purpose of fortification and reducing the prevalence of Wernicke–Korsakoff syndrome. This study aims to measure the retention of added thiamin through laboratory-scale bread processing and provide an update on thiamin contents in commercially fortified bread and flatbread varieties since the introduction of the program in 1991. Even though baking caused degradation loss of thiamin (approximately 16%), the laboratory fortified white bread had a 25% higher thiamin content than its corresponding flour, and laboratory fortified wholemeal bread showed a 16% increase (p<0.05). Thiamin levels in commercially fortified bread and flat bread varieties ranged between 0.24 and 1.9mg/100g (dry weight basis). It can be suggested that most of the bread varieties were made from flour fortified at the minimum mandated level (0.64mg/100g flour). Samples of flat bread varieties (white without yeast, wholemeal with yeast and wholemeal without yeast) showed low thiamin levels (0.24–0.49mg/100g, dry weight basis). The results suggest that the flat bread varieties were likely made from either commercially under-fortified flour or unfortified general-purpose flour, as only bread-making flour is fortified with thiamin.

Glycaemic indices of different varieties of rice grown in Sri Lanka.

Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objective of this study was to determine the glycaemic indices of different varieties of rice grown in Sri Lanka. Digestible carbohydrate content of 11 varieties of rice flour and bread were determined. Fasting blood samples followed by half-hourly samples for two hours were drawn after giving portions of either cooked rice or bread containing 50 g carbohydrate each. Fibre mill in Gampaha district. Twenty-two fibre mill workers aged between 25 and 50 years. The area under the blood glucose curve (AUC) for varieties of rice for a subject was calculated. Average AUC of 3 values for bread were calculated. Glycaemic index of each variety of rice was determined from the above variables. Glycaemic indices of varieties of rice differ. The glycaemic indices of varieties of red raw rice varied between 56 and 73 and the variety Bg 350 had the lowest glycaemic index. There was no significant difference between mean glycaemic index of varieties of white raw and some varieties of red raw rice (p = 0.2). Parboiled varieties of red raw rice had a significantly lower glycaemic index than white raw rice (p = 0.04) and some of the red raw rice (p = 0.005). The glycaemic index cannot be predicted from the colour of the rice grain. Red parboiled varieties of rice and Bg 350 can be recommended for patients with diabetes.

Food sources of sodium, saturated fat and added sugar in the Spanish hypertensive and diabetic population

ObjectivesPrevious research has shown that the diet of hypertensive and diabetic patients has a low accordance with the main nutritional recommendations, mostly due to the high intake of sodium, saturated fat and added sugars. This is the first study to identify the main food sources of these nutrients in these patients. MethodsCross-sectional study conducted in 2008–2010 in a representative sample of the Spanish adult population, including 2323 patients with hypertension and 635 with diabetes. The habitual diet was assessed using a validated diet history. The intake of sodium, saturated fat and added sugars was estimated with Spanish food composition tables. ResultsThe hypertensive and diabetic population showed, respectively, an intake of 2.9 and 3.1 g/day of sodium, 26 and 26 g/day of saturated fat, and 33 and 24 g/day of added sugar. In hypertensive and diabetic patients, respectively, most sodium intake came from bread (35%, 34%), raw-cured sausages (15%, 15%), cooked sausages (6%, 7%), and soup (5%, 6%). The main sources of saturated fat were cured cheese (13%, 13%), bakery products (12%, 11%), red meat (10%, 11%), raw-cured sausages (8%, 9%) and whole milk (4%, 4%). The food groups that most contributed to added sugar intake were sugar directly added to coffee and other beverages (27%, 19%), bakery products (15%, 19%), sugary soft drinks (10%, 13%), and whole yogurt (9%, 12%). The main food sources of nutrients were similar in all sex and age groups. ConclusionsIn patients with hypertension and diabetes, the intake of sodium, saturated fat and added sugar can be substantially reduced by prioritizing low-salt varieties of bread, reducing the consumption of bakery products and sausages, replacing cured cheese and other whole dairy products by low-fat products, using non-sugary sweeteners, and substituting sugar-free soft drinks, or plain water, for sugary sodas.

Glycemic, Insulinemic, and Appetite Responses of Patients With Type 2 Diabetes to Commonly Consumed Breads

The purpose of this study was to identify the breads most commonly consumed by adults with type 2 diabetes (T2DM) and then examine the postprandial glycemic, insulinemic, and appetite responses that these breads elicit. One hundred people with T2DM were surveyed to identify the varieties of bread they most frequently consumed. According to a randomized crossover design, 11 fasting participants with T2DM consumed 50 g of available carbohydrate from 4 breads. Glucose and insulin concentrations and appetite ratings were determined over 270 minutes. Three commonly consumed varieties (white, whole wheat buttermilk, whole grain) identified in the survey-plus a lower-glycemic-index "control" bread (pumpernickel rye)-were tested in the second phase. Despite perceived differences between "brown" and "white" breads, the white, whole wheat buttermilk, and wholegrain breads promoted similar glycemic and insulinemic responses. Pumpernickel bread resulted in a significantly lower peak glucose (P < .01) than all other breads and a lower peak insulin (P < .001) than white or wholegrain bread. Similar appetite responses were found with all 4 breads. Adults with T2DM are choosing a variety of breads with perceived differential effects on glycemic, insulinemic, and appetite responses. Appreciable benefits, however, are not conferred by the commonly consumed breads. If breads known to promote favorable metabolic responses are unavailable, the primary emphasis in education should be placed on portion control. Conveying this information to patients is crucial if nutrition education is to achieve its aim of empowering individuals to manage their diabetes through their food choices.

Effect of Early Foliar Disease Control on Wheat Scab Severity (Fusarium graminearum) in Argentina

Wheat scab is common in Argentina mainly durum wheat and some bread varieties. The epidemics occur every 5 to 7 years. During the 2007, 2008, and 2009 growing seasons, three trials were conducted at the INTA Balcarce Experimental Station. Each plot had six rows of 5 m long, spaced 0.15 m apart and was set up in a randomized complete block design with four replications. Trifloxystrobin plus cyproconazole was sprayed at Z3.1 stage. Treatments were sprayed at Z6.1 stage with tebuconazole, prochloraz, and metconazole to improve scab control. Artificial inoculations were made in Z6.1. Severity ofSeptorialeaf bloth and leaf rust was assessed in boot stage (Z3.9). Scab severity was rated at early dough stage (Z8.3). Yields were recorded each year. Fungicide only applied at Z3.1 stage did not reduce field scab severity but reduced the seeds infection and increased the yields. Early fungicide spray produced yield increase at about 22% and a decrease in seed infection of up to 40%. Yields increased in a 55.3% and in a 19.6% when compared with the inoculated and not inoculated check, respectively. The purpose of this study was to evaluate the effect of foliar disease control on scab, crop yield, and seed health.

Ultrasonic analysis to discriminate bread dough of different types of flour

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

Evaluation of genetic variation and grain quality of old bread wheat varieties introduced in north-western Italian environments

The increasing consumers’ request for new speciality wheat derivatives and the possible widening of marketing opportunities is giving to both landraces and old varieties, new chance of on farm survival providing a low cost way to safeguard these important genetic resources. A farmer’s consortium acting in north-western Italy, is attempting the introduction of some old bread wheat landraces in marginal environments of Piedmont and Liguria regions. The reason of this attempt is the local market demand of old bread varieties suitable for the preparation of traditional cakes and biscuits. Three Italian bread wheat landraces, a mixture of durum and bread wheat landraces and three modern varieties were evaluated. The entries were cropped in Val Borbera and Val d’Aveto (Piedmont and Liguria region, respectively) in the same growing season (2009–2010). The high variation of gliadin profile detected within the landraces indicates that all have retained the genetic heterogeneity typical of the old wheat landraces. In consequence of the health-promoting effects of whole grain consumption, eleven nutritional and technological traits of whole flours were investigated. The analysis of collected data revealed appreciable differences among the flours obtained from the landraces and the modern varieties. These differences can be mainly attributed to the intensive breeding carried out on bread wheat in the last century. The results of this study suggest that the old bread wheat landraces could have good chance of survive on farm when their characteristics fulfil the requirements of local communities.

Concentrations of toxic and essential elements in Lebanese bread

Concentrations of 20 minor, trace, and ultratrace elements relevant to human health (Ag, Al, As, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Si, Sn, V, and Zn) were determined in three varieties of Lebanese bread (white and brown double loaf bread, Saj bread) sampled at five geographical regions (Grand Beirut, South of Lebanon, North of Lebanon, Mount of Lebanon, and Beka’a) during the wet and dry seasons. The analyses were carried out by double-focusing sector-field inductively coupled plasma-mass spectrometry (DF-SF-ICP-MS). The data were discussed in terms of nutritional elements supplied by type of bread, the risk of contamination by toxic elements (As, Cd, Pb) owing to the manufacturing process, and variations related to geographic distribution and seasonal sampling.

Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice

The impact of addition of gelatinized rice porridge to bread has been investigated on loaf volume, viscoelastic properties and air-bubble structure. We prepared four variety of bread: bread containing rice porridge (rice porridge bread), bread containing gelatinized rice flour (gelatinized rice flour bread), and wheat flour and rice flour breads for references. Instrumental analyses the bread samples were carried out by volume measurement of loaf samples, creep test and digital image analysis of crumb samples. Rice porridge bread showed the maximum specific volume of 4.51cm3/g, and even gelatinized rice flour bread showed 4.30cm3/g, which was larger than the reference bread samples (wheat and rice flour breads). The values of viscoelastic moduli of gelatinized rice flour bread and rice porridge bread were significantly smaller (p < 0.05) than those of wheat flour and rice flour breads, which indicates addition of gelatinized rice flour or rice porridge to bread dough encouraged breads softer. Bubble parameters such as mean air- bubble area, number of air-bubble, air-bubble area ratio (ratio of bubble area to whole area) were not significantly different among the bread crumb samples. Therefore, the bubble structures of the bread samples seemed to similar, which implied that difference of viscoelasticity was attributed to air-bubble wall (solid phase of bread crumb) rather than air-bubble. This study showed that addition of gelatinized rice to bread dough makes the bread with larger loaf volume and soft texture without additional agents such as gluten.

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

Abstract The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads ( n = 10) and commercial breads ( n = 10) were evaluated by descriptive sensory analysis, and volatile composition of all breads was measured by proton transfer reaction mass spectrometry (PTR-MS). The specialty breads ( n = 10) studied had been evaluated by consumers, and perceived freshness was known. All sensory attributes and 33 mass ions representative of the PTR-MS spectra significantly ( p

Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal

The glycaemic index (GI) concept ranks individual foods and mixed meals according to the blood glucose response. Low-GI foods with a slow and prolonged glycaemic response are beneficial for diabetic people, and several advantages have been suggested also for non-diabetic individuals. The recent investigations imply an increasing prevalence of diabetes mellitus in Sri Lanka. Thus, the present study was designed primarily to determine the glycaemic indices of some bread varieties in Sri Lanka as bread has become a staple diet among most of the urban people. A second objective was to observe the effects of macronutrients and physicochemical properties of starch on GI. Glycaemic responses were estimated according to FAO/WHO guidelines and both glucose and white bread were used as standards. Non-diabetic individuals aged 22–30 years (n=10) participated in the study. The test meals included white sliced bread, wholemeal bread, ordinary white bread and a mixed meal of wholemeal bread with lentil curry. The GI values (±standard error of the mean) of the meals were 77±6, 77±6, 80±4, 61±6, respectively (with glucose as the standard). The GI values of the bread varieties or the meal did not differ significantly (P >0.05). However, the meal can be categorized as a medium-GI food while the other bread varieties belong to the high-GI food group. A significant negative correlation was obtained with protein (P=0.042) and fat (P=0.039) contents of the food items and GI. Although the GI values of the foods are not significantly different, the inclusion of lentils caused the GI to decrease from a high-GI category to a medium-GI category. According to the present study, a ratio of 1.36 can be used to interconvert the GI values obtained with the two standards.

Our Daily Bread Co.

Our Daily Bread was a small boutique bakery producing a variety of daily and specialty breads. The company had excess capacity and was considering several options to increase revenues by entering the wholesale bread production business. The case allows students to perform process analysis in a multiproduct setting with seasonal demand and evaluate the impact on capacity, as well as the profitability of, potential wholesale orders. The case also enables analysis of the option to purchase new equipment. A teaching note and video supplement (OM-1018V) are available to registered faculty. The videos highlight the stages in bread making and provide a bird's-eye view of the entire operation. VIEW DEMO

Application of reflectance near infrared spectroscopy for bread analyses

The feasibility of using near infrared spectroscopy (NIRS) for prediction of nutrients in a wide range of bread varieties mainly produced from wheat and rye was investigated. Calibration was performed on samples collected over a 3-year-period and the calibration equations were tested on samples collected the subsequent year. Bread samples were dried, crushed, ground and measured in a rotating sample cup in the wavelength range 1100–2500 nm. Full range or segmented reflectance data was used for calibration based on partial least square (PLS) regression. Protein, fat, dietary fibre, sugar, ash, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and Na could be determined directly with r 2 values of 0.99, 0.99, 0.89, 0.96, 0.91, 0.90, 0.91, 0.92 and 0.76, respectively. The total contents of carbohydrates and energy was calculated from NIR data with r 2 values of 0.98 and 0.99. The ratios between analyte variation range standard deviation (SD) and the root mean square error of cross validation (RMSECV) were 8.3 (protein), 9.1 (fat), 3.0 (dietary fibre), 4.7 (sugar), 3.0 (ash), 3.1 (SFA), 3.3 (MUFA), 3.5 (PUFA), 1.9 (Na), 7.2 (carbohydrates) and 8.4 (energy). Equivalent ratios were obtained on an independent test set. It is concluded that the applied NIRS methodology is suitable for routine analysis of wheat and rye based bread for the investigated organic properties and ash. The technique may also give a rough estimate of the Na content.

Characterization of water distribution in bread during storage using magnetic resonance imaging

A soy bread of fully acceptable quality and containing 49% soy ingredients (with or without 5% almond powder) has been recently developed in our laboratory. An investigation on water distribution and mobility, as probed by proton signal intensity and T2 magnetic resonance images, during storage was designed to examine possible relations between water states and hindered staling rate upon soy or soy-almond addition. Water proton distribution throughout soy-containing loaves was found to be very homogeneous in fresh breads with and without almond, with minimal water migration occurring during prolonged storage. In contrast, traditional wheat bread displayed an inhomogeneous water proton population that tended to change (with higher moisture migration towards the outer perimeter of the slice) during storage. Similar results were found for water mobility throughout the loaves, as depicted in T2 images. On intensity images of all considered bread varieties, the outer perimeter corresponding to the crust exhibited lower signal intensity due to decreased water content. Higher T2 values were found in the crust of soy breads with and without almond, which were attributed to lipids. The results indicated that the addition of soy to bread improved the homogeneous distribution of water molecules, which may hinder the staling rate of soy-containing breads. However, incorporation of almond had little effect on the water proton distribution or mobility of soy breads.

Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch

The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were compared with those of flour made from representative bread wheat classes, No.1 Canada western red spring (1CW) and Hard red winter (HRW). There was not a large difference in the bread-making quality of the above four flour types, except that the water absorption of the Kitanokaori flour was high, and the gassing power of the dough was low. Bread made from the two above-mentioned Japanese flour types (two new bread varieties) were quite soft after baking, and the degree of staling (changes in hardness) were somewhat lower than those made with 1CW and HRW. The cohesiveness of the two new bread varieties, i.e., the index of bread elasticity, showed higher values than those of others up to 1 day of storage. From the analysis of bread staling and the retrogradation of starch in bread, it was proven that the staling rate and starch retrogradation rate constants of the two new bread varieties were approximately the same as those of bread made from 1CW and HRW but the starch retrogradation of the new bread varieties was somewhat slower than that of the others up to 2 days of storage. The analysis of hardness and cohesiveness of the flour and starch gel from the above four flour types indicated that the softness and high cohesiveness of the two new bread varieties after baking were, to a great extent, the result of the soft texture of starch gel in these varieties. These results showed that the somewhat slow staling, especially staling in the early stage, and the extreme softness after baking of the two new bread varieties were attributed to the soft texture and low retrogradation of starch gel in the bread, which was related to the lower amylose content of these new flour types.

Improvement of in vitro culture response of elite wheat cultivars by selecting the source spike, the scutellum size and the temperature for the induction of embryogenesis

High frequencies of regeneration are desirable characteristics of in vitro culture from elite wheat cultivars. The effect of the source spike, the scutellum size and the induction temperature on embryogenesis, regeneration and number of plants per explant were optimized in three varieties of wheat and later determined in fifteen varieties of both bread and durum wheat. The highest frequencies of embryogenesis, regeneration and plants per explant were obtained when the first spike was used as source of scutella and decreased using the scutella from the second and third spikes. Scutella from the third spike yielded half the number of plants per explant than those from the first spike. Significant differences were also found for embryogenesis, regeneration and plants per explant as affected by scutellum size. The number of plants per explant drastically decreased in commercial varieties when scutella larger than 2.0 mm were used. The optimum induction temperature was 21 and 25°C for commercial and model genotypes, respectively. However, no differences were found for the number of plants per explant as affected by the induction temperature. The in vitro culture response of twelve and four cultivars of, respectively, bread and durum wheat were then determined. In all wheat varieties tested embryogenesis, regeneration and plants per explant varied over a wide range of values. In elite wheat varieties the selection of the source spike and the scutellum size can yield high frequencies of embryogenesis and regeneration and high numbers of plants per explant.

Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects

To determine the impact of the form, fibre content, baking and processing on the glycaemic, insulinaemic and lipidaemic responses of different French breads. First study: Nine healthy subjects were randomized to consume in a crossover design one of six kinds of French bread (each containing 50 g available carbohydrate): classic baguette, traditional baguette, loaf of wholemeal bread (WM-B), loaf of bread fermented with yeast or with leaven, a sandwich and a glucose challenge as reference. The glycaemic index (GI) values ranged from 57+/-9% (mean+/-s.e.m.), for the traditional baguette, to 85+/-27% for the WM-B. No significant difference was found among the different tested bread. The insulinaemic index (II), however, of the traditional baguette and of the bread fermented with leaven were lower than the other breads (analysis of variance: P<0.01). Postprandial plasma triglycerides showed similar profiles. The traditional baguette tended to decrease postprandial free fatty acids compared to levels after the classic baguette. The GI of the traditional baguette was lower than that of the classic baguette (n=8, venous blood: 70+/-4 vs 75+/-4, P=0.002; capillary blood: 69+/-5 vs 83+/-6, P=0.028, respectively). Some varieties of French bread (the TB) have lower II, in healthy subjects, and lower GI, in type 2 diabetic subjects, than that of the other varieties. These results might be due to bread processing difference rather than fibre content. Supported by grants from the National French Milling Association.

Sources of dietary iodine: bread, cows' milk, and infant formula in the Boston area.

Dietary iodine is essential for thyroid hormone production. Although U.S. dietary iodine is generally adequate, some groups, especially women of childbearing age, are at risk for mild iodine deficiency. Children's average urinary iodine is higher than that of adults. U.S. dietary iodine sources have not been assessed recently. A survey of iodine content in 20 brands of bread, 18 brands of cows' milk, and eight infant formulae was performed between 2001 and 2002. Three bread varieties contained more than 300 microg iodine per slice. Iodine content in other brands was far lower (mean +/- sd, 10.1 +/- 13.2 microg iodine/slice). All cows' milk samples had at least 88 microg iodine/250 ml, ranging from 88-168 microg (116.0 +/- 22.1 microg/250 ml). Infant formulae values ranged from 16.2 to 56.8 microg iodine/5 oz (23.5 +/- 13.78 microg/5 oz). The public should be aware of the need for adequate dietary iodine intake and should be aware that ingredient lists do not reflect the iodine content of foods.