Bread Research Articles

Distribution of genes producing phenol colour reaction in grains of wheat and its related species, mode of inheritance and breeding for low polyphenol activity

One of the important chapati quality traits pertains to the darkening of whole meal dough and its subsequent effect on browning of chapatis (unleavened Indian bread). The grain pericarp of most of the bread wheat varieties grown in India reacts to phenolic compounds and produce dark brown or brown colour. The present investigation undertook a most intriguing challenge to breed a variety, which do not react to phenol and does not darken the dough. A large number of wild wheat species, bread wheat cultivars, durum wheat and synthetic hexaploid (SH) wheat were screened to identify wheat genotype(s) with negative reaction to phenol. A variety of phenol reactions were recorded among the wheat species having different genomes. Most of the Aegilops squarrosa and Triticum timopheevi accessions showed negative colour reaction. Two phenol non-reactive (-ve) SH wheats (SH26 and SH32) were crossed with hexaploid bread wheat variety, HD 2851 with positive reaction (+ve) to phenol. Phenol test of F1 grains reacted positively and produced dark brown colour on pericarp indicating that the phenol colour reaction is a dominant trait. The F2 population segregated into two categories where the grains of 746 plants developed colour and 13 were non reactive (-ve colour or no colour). The Chi-square analysis revealed that development of phenol colour in grains is governed by three dominant alleles as the observed frequency of plants fit well into theoretical ratio of 63 (+ve) : 1 (-ve). The subsequent BC1-F2 and BC2-F2 generations were simultaneously tested with phenol to facilitate selection of the genotypes with –ve reaction. A few genetic stocks and selections derived from multi-parent-cross did not develop colour upon testing with polyphenol. These genetic stocks have been improved further in respect of other agronomic traits. In Addition, an alternative chemical to phenol was discovered, which gave comparable results, safer to use, would not affect germinability adversely and thus amenable to high through put application in breeding programme.

OGM e ostie a basso contenuto di glutine. La comunione dei fedeli celiaci: una questione ancora aperta

SOMMARIO: 1. Le norme sulla Santa comunione dei fedeli celiaci - 2. Le recenti linee guida emanate su richiesta di Papa Francesco - 3. Il pane mere triticeus come insostituibile elemento dell’Eucarestia - 4. La fonte della liturgia cattolica sul divieto dell’uso di ostie gluten free come materia eucaristica: il pane dell’ultima cena - 5. Il glutine come parte del pane eucaristico - 6. Il fedele celiaco e la Santa comunione tra ostie a basso contenuto di glutine, comunione sub sola specie vini e comunione spirituale - 7. L’uso di organismi geneticamente modificati (OGM) nell’Eucarestia e la genuinita della materia eucaristica - 8. Conclusioni. GMO and low gluten host. The communion of the celiacs faithful: an open question ABSTRACT: Celiac disease is an autoimmune disorder triggered by gluten in susceptible individuals. Currently, there is no specific medical treatment for celiac disease. The only treatment for this disorder is lifelong adherence to a gluten-free diet. Catholic Church affirmed that bread, to be valid material for the Eucharist, must be made of wheat, must contain enough gluten for breadmaking and must be free of foreign matter. In order to meet the needs of those who suffer from the celiac disease, it has introduced the validity of low gluten. The Circular Letter issued at the request of Pope Francis has not changed the Holy Communion of the celiac faithful. Nevertheless, the document also decided that Eucharistic matter made with OGM could be considered valid matter. The Roman rite finds its theological source in the elements of Eucarist by Jesus instituted in the Last Easter Supper. The sources, however, do not indicate the matter of the bread offered at the Last Supper. So can we say that it was really made of wheat? The solution to this enigma is very important. In fact, it could open up new horizons on Eucharistic matter and on the validity of the gluten free hosts.

Influence of Different Nitrogen Fertilizer Application Levels and Application Timing on Gluten Fraction and Bread Loaf Volume During Grain Filling

Influence of Different Nitrogen Fertilizer Application Levels and Application Timing on Gluten Fraction and Bread Loaf Volume During Grain Filling

Determination of peptidase production potential of Bacillus strains isolated from ropey bread and optimisation of some culture conditions for peptidase production

Bu calismada daha onceki bir calismada sunmus ekmeklerden izole edilen 14 adet Bacillus susunun, 30 °C, 37 °C, 50 °C ve 55 °C’de peptidaz uretme potansiyellerinin belirlenmesinin ardindan, peptidaz aktivitesi en yuksek olan iki sus icin en uygun enzim uretim besiyeri bilesimi ve kosullarinin bir kerede bir faktor yaklasimi ile optimizasyonu yapilmistir. Bu amacla en iyi aktivite degerini saglayan karbon ve azot kaynagi ile karbon/azot orani, calkalama hizi ve on kultur besiyeri secimi maliyet unsuru da goz onunde bulundurularak tespit edilmistir. En iyi karbon ve azot kaynaginin sirasiyla glukoz ve maya ekstrakti oldugu saptanmistir. Ayrica karbon/azot oraninin 1:5, calkalama hizinin 250 rpm olmasi durumunda ve on kultur hazirlanmasi icin enzim uretim ortami ile ayni besiyeri kullanildiginda daha yuksek peptidaz aktivitesi degeri elde edilmistir.

Effects of bread with Nigella sativa on hematologic factors in metabolic syndrome patients

Background: Nigella sativa (N. sativa) has been used in traditional medicine and many studies have been performed in different communities in order to reveal the effects of it on medical disorders and chronic diseases. Purpose: The aim of this study was the investigation of effects of bread with N. sativa on hematologic factors in metabolic syndrome (MetS) patients. Material and methods: A randomized, double-blind, cross-over, clinical trial was conducted in 51 MetS patients of both sexes with age group of 20-65 years old in Chalus, north of Iran. Patients randomly divided in two groups. In phase 1, Intervention group (A, n =27) received daily a regular bread with N. sativa and wheat bran and control group (B, n=24) received the same bread without N. sativa for 2 month. After 2 weeks wash out period, phase 2 was started with replacement of two groups. Measuring of red blood cells (RBC), white blood cells (WBC), prothrombin time(Pt), hematocrite (Hct) and hemoglobin (Hb) was performed for patients in before and after of two phases. Results: In this study evaluated treatment, sequence and time effects of crossover intervention and revealed that consumption of bread with N. sativa has not significant treatment and sequence effects on RBC, WBC, PT, Hct and Hb (p>0.05). Time effect was only significant on RBC (P 0.05). Conclusion: Consumption of bread with N. sativa has not significant effect on hematologic factors in MetS patients.

Mineral concentrations of grain of bread wheat landraces originated from eastern Anatolia of Turkey

The objectives of this research were to investigate the interrelationships among some mineral concentrations (Fe, Zn, B, Mn, Cu, Mo, K, Mg and Ca) in grain and to evaluate different eastern Anatolian bread landraces with application of the genotype × trait (GT) biplot methodology in visualizing research data. 69 bread wheat genotypes (67 pure lines and 2 cultivars). Fe, Zn, B, Mn, Cu, Mo, K, Mg and Ca contents of bread wheat genotypes changed at the levels between 32.54 and 51.25 mg kg-1, 23.00 and 37.16 mg kg-1, 6.62 and 14.67 mg kg-1, 30.17 and 50.00 mg kg-1, 4.04 and 6.88 mg kg-1, 0.88 and 1.23 mg kg-1, 2.19 and 5.62 g kg-1, 1.04 and 1.72 g kg-1, and 0.37 and 0.55 g kg-1, respectively. Among minerals, B, Zn and Fe concentrations were the most discriminating with the longest vectors from the origin in the biplot. Landraces L10, L48, L2, L55, L17, L14, L36, L16, L53, L22, L32, L53 L65 and Kirik cultivar were the best or the poorest landraces in some or all of the traits since they had the longest distance from the origin of biplot. Among the mineral contents, Fe content was positively correlated with Zn and Mn content. The association of Zn with Mn was positive and significant. B content positive and significant correlated with Mo content. Both Zn and Fe content was negative significant correlated with Ca. The GT biplot method can be used to identify both ideal genotypes and mineral contents in other crops.

Influence of Elaeagnus angustifolia flour on the organoleptic and physicochemical characteristics of bread (LAVASH)

In this study the influence of Elaeagnus angustifolia flour including all parts of the fruit (pulp, skin and core) added at different levels 2.5, 5, 7.5 and 10% on organoleptic and physicochemical characteristics of functional bread (LAVASH) were investigated. The moisture and protein content of treated bread decreased while ash, acidity, glucose, fructose, total sugar, fat content and water activity had been increased compared to control. This flour increased the sweetness of treated samples. Due to technological problems addition of E. angustifolia flour up to 7.5% was more acceptable. Organoleptic properties of treated types were approved by the evaluators.

A research about different residues in pollen and honey samples

Within the cooperative project “Reference system for a healthy honey bee colony – FIT BEE” the subproject “Multifactorial influences on honey bee colonies and establishment of a GIS-based expert information system” was conducted by LAVES Institute for Apidology Celle. The project lasted for four years and was funded by BLE / BMELV. In addition to research about influences of different habitats (city and country sites) on honey bee colonies, residues from Plant Protection Products (PPPs), Heavy Metals and Polycyclic Aromatic Hydrocarbons (PAHs) were analysed in pollen and honey samples. During the project a total of 62 different residues from PPPs were analysed (11 insecticides, 18 herbicides and 33 fungicides) as well as one synergist. Thiacloprid was found in every fourth pollen sample on average with a maximum concentration of 0.16 mg / kg (bee bread). In the country site group and the travel group over 80 % of the pollen samples had PPP-residues, in the city site group 25 % (n = 80 / group, 2012 + 2013). In the country site group 15 active ingredients (a.i.) were parallel in one pollen sample, in the travel group 11 and in the city group 3 with maximum concentrations > 10 mg / kg in pollen samples from the country site. From the 15 pooled honey samples 7 had PPP-residues, especially the spring samples (oil seed rape honey). In all honey samples analysed, four a.i`s were found in the honey samples in total (Thiacloprid (max. 0.05 mg / kg)), Boscalid (0.005 mg / kg), Dimoxystrobin (0.005 mg / kg) and Carbendazim (max. 0.04 mg / kg)). The PPP-data were comparable to the PAH- and the Heavy Metal data: In the pollen samples were more residues and in higher concentration than in the honey samples. Honey is a lipophobic matrix and pollen a lipophilic matrix. Most of the residues solve better in a lipophilic matrix and the bees act as a filter for the nectar / honey.

A trail of crumbs leads to world’s oldest known bread

A trail of crumbs leads to world’s oldest known bread

깻잎 착즙액을 이용하여 제조한 식빵의 저장기간에 따른 물리 화학적 및 관능적 특성

깻잎 착즙액을 이용하여 제조한 식빵의 저장기간에 따른 물리 화학적 및 관능적 특성

High Cost of Gluten Free Products Might be Challenging for People with Celiac Disease in the United Arab Emirates

Celiac Disease (CD) is an autoimmune disease triggered by the ingestion of gluten. The only effective treatment available at present is to follow a strict lifelong gluten free (GF) diet, resulting in the need to buy products that are certified gluten free. The aim of this study was to compare the cost of gluten free products in supermarkets with similar regular non-gluten free products. The price and weight of all GF products available in the GF section in two supermarkets in Abu Dhabi, United Arab Emirates, were collected in fall 2017. The GF items were divided into 13 categories (bread, bread mixes, flour, cakes, cake/biscuits mixes, chips, cereals, pasta, chocolates/sweet, crackers/ biscuits, sweet biscuits, seeds, odd products) and the same information was collected for similar regular products. A total of 266 GF products were found and their price/100 gram compared to 117 non-GF products. Most GF products were significantly more expensive than their non-GF equivalents. On average, the price difference was an additional 259% for the GF products, ranging from an additional 5% for chocolates to 1100% for bread mixes. There were no significant price differences found between the supermarkets. Based on the findings in this study, GF products are expensive in comparison to regular products, which is likely leading to an increase in food spending for people with celiac disease in Abu Dhabi. Whether this is impacting adherence to a GF diet among celiac patients requires further studies to be determined.

Effect of suspended particulate matter (PM 2.5) emissions on pulmonary function of bakery workers using fossil fuel in Benin City, Nigeria

The respiratory tract is often the site of injury from occupational exposure. Flour dust is a respiratory sensitizer and chronic exposure to it could affect the pulmonary functions and stimulate allergic responses. This study was designed tocompare the effect of particulate matter (PM) 2.5μm dust exposure on pulmonary function of bread bakery workers exposed to flour dust and office workers not exposed to flour dust in Benin City, Edo state, Nigeria. 100 adult non-smoking male workers from bread bakery industries were selected for our study. 100 age and sexmatched healthy subjects unexposed to such an occupational hazard were taken as controls. The results were analyzed by using the student’s unpaired t-test in Microsoft excels package (2013). In this study, bakery workers showedgreater decline in FVC, FEV1, and FEV1/FVC ratio which is statistically significant,suggesting obstructive pulmonary disorder

물의 종류에 따른 식빵의 품질특성

물의 종류에 따른 식빵의 품질특성

The Analysis on Willingness to Pay for Bread Made of Rice

The Analysis on Willingness to Pay for Bread Made of Rice

－Formation of Bread Quality－Baking Technology

パンはきわめて多様性に富んだ食品であり，パンのタイプごとに副材料の配合量が異なり，美味しさが顕著に異なる。また，同一タイプのパンであってもつくり方によって美味しさが異なり，これを目標とする美味しさを形づくれるようにコントロールすることが製パン技術の重要なポイントになる。本稿はこの内容を気泡構造の面から解説する。また，パンの美味しさと色の関係についても触れることにする。

Nutritive Components of Rice Powder and Development of Rice Bread Recipes using Rice Flour

Nutritive Components of Rice Powder and Development of Rice Bread Recipes using Rice Flour

Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour

Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour

Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making

Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making

Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

COMUNICACIÓN Y MERCADEO. Estudio cualitativo para el desarrollo de la marca de Pan de arroz

Este artículo presenta los resultados de la investigación cualitativa adelantada para el desarrollo de la marca del pan de arroz. Este producto de la gastronomía del departamento del Meta en Colombia forma parte de las prácticas tradicionales culinarias de la región, está incluido en la Agenda Interna de Competitividad y se pretende su posicionamiento en los diferentes segmentos del mercado, en especial el internacional. La investigación se originó cuando la Cámara de Comercio de Villavicencio convocó a diferentes entidades de los sectores público y privado con miras a dejar sentadas las bases para constituir el Clúster Pan de Arroz del Meta. Participaron 25 productores provenientes de Villavicencio, Restrepo y Cumaral, también la Universidad de los Llanos, quien hizo presencia a través del programa de Ingeniería Agroindustrial y de la oficina de Proyección Social, cuyos aportes se convertirían en la estandarización de la receta del pan de arroz para la obtención de un producto gourmet adaptado a las necesidades de los mercados extranjeros, se vinculó al proyecto el Instituto Nacional de Vigilancia de Medicamentos y Alimentos (INVIMA), mediante la formación y capacitación en temas relacionados con Buenas Prácticas de Manufactura (BPM) y sobre los requerimientos para la solicitud del Registro Sanitario. La Universidad Santo Tomás (sede Villavicencio), se unió al estudio con el grupo de investigación Holos, cuyo aporte consistió en hacer la prueba del producto sin adaptaciones al mercado europeo, para luego proceder a la realización de la propuesta de un signo distintivo (marca) y de un empaque, a partir de las observaciones recibidas de los consumidores internacionales. Dinámicas de Consumo de la Universidad de los Llanos, realizó la revisión teórica y documental que soportan la escritura de este artículo.