Different Types Of Bread Research Articles

Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men

The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as short-chain fatty acids (SCFA). The effect of five different types of bread on the SCFA production was studied in an in vitro model of human colon. Additionally, the postprandial effects of two selected breads on the SCFA plasma concentrations were investigated in men. A higher in vitro production of butyrate was induced by wholemeal wheat bread with bioprocessed bran than by native bran. The increase in butyrate seemed to be in exchange for propionate, whilst the total SCFA production remained similar. However, differences between the two breads in the postprandial butyrate concentrations could not be detected in peripheral blood of men, probably due to an effective utilisation by colonocytes.

Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine

Seven different types of wheat and rye bread were analysed for colorectal health related compounds, pre and post digestion, in batch fermentation model of the human intestine. Pre digestion, higher amounts of colorectal health-related dietary fibre compounds (soluble/insoluble/total dietary fibre, arabinoxylans, β-glucans) and phytochemicals (mono-/di-phenolic acids, phytic acid, hydroxymethylfurfural) were detected in wholemeal than in refined flour types of bread, as well as in rye flour types than in wheat flour types of bread. Post digestion, faecal bacterial metabolites of colorectal health promoting (acetate/propionate/butyrate, lactate, free mono-/di-phenolic acids) and impairing (amino metabolites, bile acid metabolites) activities were found in fermentation supernatants of bread samples. All types of bread positively affected faecal bacterial metabolism; among the different types of bread, the highest stimulation of organic acid production (acetate/propionate/butyrate, lactate) and the lowest detrimental bacterial enzyme activities (β-glucuronidase, urease) were detected for wheat flour bread, whereas the strongest retardation of bacterial bile acid degradation and the strongest stimulation of phenolic acid metabolite release (phenylpropionic/phenylpropenoic acid derivatives) were induced by wholemeal rye bread. This study for the first time presents a qualitative and quantitative overview over the broad spectrum of colorectal health related compounds in high- and low-fibre types of bread, pre and post in vitro digestion, and highlights the significance of bread for the preventive nutritional intervention of colorectal cancer.

All-in-one measurement of dietary fibre, including resistant starch, in bread

Introduction In 2008/2009 both Codex and the European Union adopted almost identical definitions of dietary fibre, including all carbohydrate polymers that are not digested or absorbed in the human small intestine. The current method generally used for the analysis of dietary fibre in food products is AOAC Official Method 985.29. This method measures resistant starch and non-digestible oligosaccharides, now officially included in the definition of dietary fibre, only partially. Objective Here we present an alternative method for the measurement of total dietary fibre, including resistant starch and non-digestible oligosaccharides. Result Employment of this method for the measurement of dietary fibre in different types of bread results in higher dietary fibre values compared to those measured with AOAC method 985.29 with average differences ranging from 0.48% to 0.78%. Conclusion Although only proven for bread products in this article the actual levels of dietary fibre, as defined by Codex and European Union, in bread products are higher than levels listed in food composition databases. The same may be true for other food products containing resistant starch and non-digestible oligosaccharides. As shown here for bread, this may result in different claims on food products with regard to fibre content.

COMPARISON OF ANTROPOMETRIC MEASUREMENTS IN TURKISH CHILDREN FROM ISTANBUL, TURKEY VERSUS NURNBERG, GERMANY

The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC–MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker’s yeast. Control sourdough breads ( K. marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC–MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC–MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with K. marxianus and L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests.

Of all foods bread is the most noble: Carl von Linné (Carl Linneaus) on bread

Carl von Linné was interested in dietetics, which in his time covered all aspects of a healthy life. As a utilitarian he understood the importance of private economy and paid attention to bread in many of his publications. Two texts, Ceres noverca arctoum and De pane diaetetico, were wholly devoted to bread and bread-making. Linné classified different types of bread, and described their nutritional value and health-related aspects, as well as milling, baking and storing, in detail. While discussing the food habits of social classes Linné accepted as a fact that the peasants and the poor should eat less tasty bread than the rich. The less palatable bread had, however, many nutritional and health advantages. Linné paid much attention to substitutes for grain to be used in times of famine, an important topic in eighteenth century Sweden. He regarded flour made of pine bark or water arum roots as excellent famine food, was enthusiastic about the new plant, maize, but considered potato only as a poor substitute for grain. Linné and his followers praised bread not only as the core component of diet, but also for its versatile role both in health and in disease.

Of all foods bread is the most noble: Carl von Linné (Carl Linnaeus) on bread

Carl von Linne´ was interested in dietetics, which in his time covered all aspects of a healthy life. As autilitarian he understood the importance of private economy and paid attention to bread in many of hispublications. Two texts, Ceres noverca arctoum and De pane diaetetico, were wholly devoted to bread andbread-making. Linne´ classified different types of bread, and described their nutritional value and healthrelatedaspects, as well as milling, baking and storing, in detail. While discussing the food habits of socialclasses Linne´ accepted as a fact that the peasants and the poor should eat less tasty bread than the rich. Theless palatable bread had, however, many nutritional and health advantages. Linne´ paid much attention tosubstitutes for grain to be used in times of famine, an important topic in eighteenth century Sweden. Heregarded flour made of pine bark or water arum roots as excellent famine food, was enthusiastic about thenew plant, maize, but considered potato only as a poor substitute for grain. Linne´ and his followers praisedbread not only as the core component of diet, but also for its versatile role both in health and in disease.

Element intakes through the consumption of different types of bread by Serbian population

The mineral composition of mercantile wheat samples and sunflower seed cultivars collected from all Serbian growing regions was determined by means of atomic absorption spectrophotometry. The mean element contents of wheat and sunflower seed samples (in mg kg −1 on a dry weight basis) were: 8127.5 and 5038.6 for K, 258.6 and 221.7 for Na, 1022.5 and 147.4 for Mg, 1457.2 and 432.3 for Ca, 56.5 and 35.2 for Fe, 33.9 and 15.2 for Mn, 4.1 and 19.5 for Cu, 23.8 and 64.2 for Zn (in μg kg −1 on a dry weight basis), 5.6 and 0.2 for Hg, 28.8 and 574.5 for Cd, 136.9 and 711.1 for Pb, 55.4 and 346.6 for As, respectively. The calculated mean and median levels of elements in the samples were compared with the regulated maximum levels according to the European Commission and the national legislation. On the basis of the obtained data, intakes of macro-, micro-and toxic elements by consuming white, wholegrain and speciality breads with sunflower seeds were calculated and compared to the Dietary Reference Intakes (DRI) v...

Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust

The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC) showed an endothermic transition at 70 °C associated with the melting of crystalline amylopectin. The relative starch crystallinity, as determined by X-ray and DSC, from different types of breads was found to lie between 36% and 41% (X-ray) and between 32% and 43% (DSC) for fresh bread crust. Storage of breads in a closed box (22 °C) for up to 20 days showed an increase in crust crystallinity due to amylopectin retrogradation both by X-ray and DSC. However, DSC thermograms of 1-day old bread crust showed no amylopectin retrogradation and after 2 days storage, amylopectin retrogradation in the crust was hardly detectable. 13C CP MAS NMR was used to characterize the physical state of starch in flour and bread crumb and crust. The intensity of the peaks showed a dependence on the degree of starch gelatinization. Comparison of the results for two different types of bread showed that the baking process influenced the extent of starch crystallinity in the bread crust. Amylopectin retrogradation, which is the main process responsible for the staling of bread crumb, cannot be responsible for crispness deterioration of the crust as amylopectin retrogradation upon storage of breads could only be measured in the crust after 2 days storage. Under the same conditions loss of bread crust crispness proceeds over shorter times.

Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette

ABSTRACT: A sensorial evaluation was carried out on the flavor of wheat bread using a test of consumer acceptance for this type of product. The 5 samples evaluated corresponded to prebaked baguettes from the main brands marketed in Spain. At the same time, headspace analysis using a solid‐phase microextraction (SPME) method was used to assess the volatile components of the bread crumb as well as other components, such as salt, lactic acid, and total titratable acidity (TTA), which could affect the flavor. The results of the sensorial analysis indicate that there are no significant differences between the samples. Nevertheless, the content of volatile and nonvolatile compounds shows certain variations that correlate with the flavor scores. In general, the alcohol, ketone, and salt contents are considered positive, whereas the aldehyde and acid contents, including lactic acid, are considered negative. The main conclusions obtained were that for this type of bread, consumers tend to prefer products with a greater degree of fermentation by yeasts, without secondary fermentation by lactic acid bacteria. However, considering the geographic differences regarding these preferences, it will be necessary to perform further tests to establish the acceptance of different types of bread.

Perception of Bread: A Comparison of Consumers and Trained Assessors

The main objective of this study was to investigate consumers' perception of bread and to compare the used vocabulary with descriptive attributes used by a trained panel. Perceived appropriateness of breads were also studied and related to the sensory perception. Seven different types of bread were chosen for the study. The breads were presented to 30 consumers, and the repertory grid method was used to obtain information about sensory perception and appropriateness of use. The breads were also presented to a trained sensory panel performing sensory profiling. Multivariate analyses of the data showed that the latent structure in consumers' perception of a selection of breads was similar to the latent structure in a trained panel's perception of the same breads. For verbal description of the texture, the 2 panels used many identical words. Moreover, multivariate analyses revealed the relationship between consumers' perception of the breads and the appropriateness of use.

A Novel Approach to the Study of Bread Porous Structure: Phase‐contrast X‐Ray Microtomography

ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investigation of its microstructure, which in turn can be performed by adapting image analysis techniques that enables one to obtain rapid, objective, and quantitative information. A suitable and reliable experimental methodology to investigate the porous structure of bread by means of the numerical image processing, and without any sample preparation, has been presented in this work. Different types of breads having varying degrees of porosity were studied by X‐ray computerized phase‐sensitive microtomography for the acquisition of digital high‐resolution images. After acquisition, suitable numeric algorithms were applied to slice reconstruction. Finally, 3D images were rendered and analyzed.

Analysis of element species and the question of the bioavailability of calcium from different types of bread

In NaCl and NaCl/HCl extracts from 11 kinds of bread and flour the calcium ion concentrations in comparison to the total calcium contents were determined by a calcium-selective electrode. Crisp-breads showed the slowest values of extractable calcium and calcium ion concentrations in the extracts. Differentiated investigations on calcium binding in the neutralized extracts were carried out with a view to studying calcium resorption in the duodenum. Correlations with the phytic acid contents have shown that other degradation products also take part in the re-binding of calcium. By these investigations the contribution of element speciation to the evaluation of calcium bioavailability has been shown by the analytical methodology and the results of application.

Fecal bile acid metabolic pattern after administration of different types of bread

Increased concentrations of fecal bile acids have been suggested to be associated with increased risk of colorectal cancer. Fecal bile acid profiles were determined in 12 healthy Finnish women who included in their normal diets for 2-week periods in turn three different types of bread, 200–300 g/day. The breads contained either low-fiber wheat, whole-meal wheat, or whole-grain rye. During consumption of rye bread, the total mean concentration of fecal free bile acids was 4.77 ± 0.90 μmol/g of dry feces (mean ± SEM), which was much lower than with the normal omnivorous diet (8.05 ± 1.56 μmol/g) or during administration of the low-fiber wheat bread (8.83 ± 1.56 μmol/g) or the whole-meal wheat bread (7.88 ± 1.34 μmol/g) (P < 0.05). This decrease was mainly caused by increased proportions of saponifiable bile acids (P < 0.01). During intake of the whole-grain rye bread, 46% ± 3% of the fecal bile acids were in their saponifiable forms; this percentage was 30% ± 3% during the control period, 30% ± 4% during the low-fiber wheat bread period, and 27% ± 4% during the whole-meal wheat bread period. It is concluded that the type of bread significantly effects concentrations of cocarcinogenic and comutagenic free lithocholic and deoxycholic acids by changing modes of conjugation in the gut.

Ruckstandsanalyse von Pyrethroid-Insecticiden in Getreide, Mahlerzeugnissen und Brot

A procedure is described for the residual analysis of eight pyrethroid insecticides at levels of 2-5 micrograms/kg. Residues are extracted from cereal grains, flour or bread with a mixture of acetonitrile/water (2 + 1) and are partitioned into petroleum ether. Clean-up is performed by gel permeation chromatography on Bio-Beads S-X3 and an additional Florisil column. Electron capture gas liquid chromatography on a non-polar SE-30 capillary column separates the isomers of the compounds. Under the conditions used in the experiments with cyfluthrin, cypermethrin, deltamethrin, fenvalerate, and permethrin, the compound levels in rye and wheat did not decrease significantly. Losses during milling and baking were small. Consequently, pyrethroid insecticides remain effective in grain stored over a long period of time. However, considerable residues result in the milled fractions as well as in different types of bread.

APROVEITAMENTO DO RESÍDUO DE EXTRAÇÃO DO EXTRATO HIDROSSOLÚVEL DE SOJA EM PANIFICAÇÃO

Utilizou-se o resíduo do extrato hidrossolúvel de soja seco e úmido em panificação. Foram feitas adições de até- 10% de resíduo (base seca) na produção de pães diversos , inclusive o pão francês. A formulação, incluindo os aditivos necessários, foram testados em escala laboratorial sendo seguidos do teste em padaria piloto. Os pães produzidos na padaria tiveram boa aceitação (93,6%).

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

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

The nutritional composition of British bread--a nationwide study.

AbstractRepresentative samples of loaves of white and brown sliced and unsliced breads were obtained in seven regional centres in Britain for separate analysis; samples of 13 different types of breads and rolls were purchased in each region but were then bulked into nationally representative samples; and nine other breads and rolls were purchased in the London area only. Considerable difficulties were encountered in all regions in correctly identifying wholemeal products. Each type of bread was analysed for moisture, protein, fat, sugars, starch, dietary fibre, sodium, calcium, magnesium, phosphorus, iron, copper, zinc, manganese, chloride, thiamin, riboflavin, nicotinic acid, vitamin B6, free and total folic acid. There were no significant regional differences in the nutrient content of the white and brown sliced and unsliced breads. The presence of salt added during baking also showed no regional differences. Unsliced and unwrapped white and brown loaves contained less moisture than sliced loaves and hence slightly higher levels of nutrients. However, there were no significant differences on a dry matter basis. Breads and rolls are nutritionally variable products, but generally the nutritional content reflected the extraction rates of the flours from which they were baked and the requirement to fortify with nutrients under the Bread and Flour Regulations (1963). Levels of dietary fibre and total folic acid were higher than those previously published, and energy, protein, fat, available carbohydrate, iron and thiamin levels were slightly lower. The levels of fat reflected the quantity of wheat germ and fats added during baking. The fatty acid compositions also depended on the level of high melting point bakery fat added as an ingredient.