French Bread Research Articles

Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator.

The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread.

The main types of food eaten by members of the support association for lupus patients in Amazonas

Systemic Lupus Erythematosus (SLE) is a chronic inflammatory disease of autoimmune origin in which unbalanced nutrition can lead to clinical repercussions. Based on this assumption, the following question arises: are individuals aware that eating certain foods can negatively influence their treatment? The aim of this study was to analyse the main foods consumed by members of the Amazonas Lupus Patient Support Association. To this end, recruitment was carried out by means of an invitation sent out on the Association's WhatsApp group, with only people over the age of 18 as a criterion for participation. The interviews took place via video call, with the application of a food frequency questionnaire. Among the food categories, the three most consumed were: Carbohydrates (sugar, rice and French bread), Proteins (eggs, chicken and fish), Beverages (coffee with milk, coffee and chocolate milk), Dairy products (butter, cheese and yoghurt) and ultra-processed foods (sardines, tuna and breaded chicken). The study concluded that the majority of those surveyed have a diet lacking in vitamins, minerals and important macronutrients in their daily lives. Another conclusion of this research is that the lack of a balanced diet in lupus patients is linked to misinformation, lack of professional support and limited financial resources to obtain a healthy diet.

ANALYSIS OF INVENTORY MANAGEMENT IN A BAKERY INDUSTRY

This case study analyzes the wheat stock management, a crucial input in the bakery industry, in a company located in the Greater Vitória region, Espírito Santo, Brazil. Using the case study methodology, the objective is to identify ways to save and reduce costs, considering the company's logistics and production needs. The Economic Order Quantity (EOQ) system through the Continuous Review Model is employed in the analysis of Inventory Management. Prioritizing the French bread, the best-selling product, the application of the ABC method highlights wheat flour as essential. The calculation of lead time, safety stock, and economic order quantity proved promising; however, delivery logistics pose a challenge. The 600-bag limit per truck and the location in a residential area hinder larger orders. The proposed safety stock does not even cover a day's production, requiring adjustments to prevent interruptions. Although the continuous review model presents advantages, logistical and operational limitations must be considered. A hybrid approach may be more suitable to ensure operational efficiency and continuity of operations.

Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough

This study aimed to develop non-GMO freezing-resistant hybrid yeast for frozen French bread dough. The hybrids were generated by direct mating, using Saccharomyces cerevisiae strains from the ethanol industry (PE-2) and a baker's yeast (FLE). Four viable hybrids were generated and named F5P1, F5P33, F5P40, and F5P42. According to the 96-well microplate analyses, the growth curves of the hybrids after freezing and subsequent thawing presented similar behavior to those without freezing. In a performance test after the freezing step, F5P1 and F5P40 achieved a higher development index, with values of (147.1 ± 2.5) % and (102.1 ± 5.6) %, respectively. The peak reached by F5P1, after 50 min, was similar (p > 0.05) to that of FLE, which was at 110 min. The difference between the time required for F5P1 to achieve the growth peak with and without freezing was 10 min, whereas for FLE, this difference was three times higher, which highlights the improving freezing resistance of the hybrid. Therefore, the hybrid F5P1 showed a leavening capacity similar to FLE (p > 0.05) and improved freezing resistance, which indicates its potential for application to frozen French bread dough.

PENGEMBANGAN BUKU AJAR BAHASA PRANCIS TINGKAT A1 BIDANG RESTORAN DAN DAPUR DI POLTEKPAR LOMBOK

Language is a verbal communication tool used by humans to convey ideas and desires. There are four language skills, they are (1) listening, (2) speaking, (3) reading, and (4) writing. French terminology is widely used in tourism and hospitality, especially in the areas of restaurants and kitchens. Examples: à la carte (single menu), gueridon service (chef serving guests cooking in front of guests using a pushcart), banquet, croissant (typical French bread shaped like a crescent moon), baguette (typical French bread shaped like a stick), chef (head cook), and so on. Until this date, France is the ancestor and is famous for its culinary centres and restaurants. A significant problem that needs to be addressed regarding French learning at Politeknik Pariwisata Lombok is the unavailability of A1 level French textbooks on restaurant and kitchen. The French books that are available are general French, while a French textbook specifically for restaurants and kitchens is highly needed. The methodology used in this study is Research and Development (R&D). In the 2022 research, the author has conducted research on analyzing the need for textbooks to be developed. The author analyzed the needs by interviewing four sources, including: students at the Politeknik Pariwisata Lombok, Food and Culinary Arts study program, French lecturers at Universitas Negeri Medan and at Perguruan Tinggi Negeri Pariwisata (PTNP) of the Ministry of Tourism and Creative Economy/Barekraf, and hotel industry based adjunct lecturers at Politeknik Pariwisata Lombok. The author's 2023 research focuses on developing A1 level French textbooks based on the need analysis from the four sources. The data obtained from developing textbooks is in the form of material that can be directly applied in restaurants and in the Politeknik Pariwisata Lombok practical kitchen. The textbook contains simple conversations supported by colorful pictures, YouTube links to watch videos or audio, and four basic language skills and vocabulary practice. The textbook has also been assessed by expert validators from lecturers who teach French in hotels and restaurants. The conclusion of the research and development of A1 level French textbooks on restaurant and kitchen at Politeknik Pariwisata Lombok is that the textbook can be used in two study programs, namely the Food Management and Culinary Arts study programs at Politeknik Pariwisata Lombok

Iodine Intake and its Interindividual Variability in Brazilian Pregnant Women: EMDI Brazil Study.

Data on pregnant women's iodine intake are limited in Brazil. The aim of the study was to evaluate the contribution of foods, food groups, and food subgroups to the Brazilian pregnant women's iodine intake, and identify which food items explain the interindividual variability of their intake. A cross-sectional study with food consumption data of 2247 pregnant women from 24-h recallswas developed. Food items were classified according to the FAO/WHO GIFT classification, and their contribution to iodine intake and interindividual variability was assessed by the proportion of means method and linear regression, respectively. The mean usual iodine intake was 163.1 mcg (95% CI: 162.9-163.2). The food groups "spices and condiments," "cereals and their products," and "milk and milk products"; and the food subgroups "herbs and spices," "wheat and wheat-based products," "milk: fresh and processed," "dough-based sweets," and "eggs: fresh and processed" contributed to at least 80% ofthe iodine intake. Of these, only the food subgroups "milk," "dough-based sweets," and "eggs" did not explain the higher proportion (> 80%) of the interindividual variability. The contribution of "salt," "white French bread," "fluid whole milk," and "rice" to the iodine intake and its interindividual variability is highlighted. This study confirms the importance of "salt" as a dietary source of iodine and that few food groups and subgroups explained the difference in the iodine intake among pregnant women. Despite that, Brazilian staple foods, such as "rice," "beans," "eggs," "milk," and "bread" were identified as important for iodine intake and could be included in nutritional guidelines targeted to Brazilian pregnant women.

DMAIC methodology application in bakery for French bread-quality standardization purposes

French bread is one of the food items mostly consumed in Brazil, as well as Brazilian bakeries’ core product. Its growing demand forces bakeries to adopt strategies to speed up the production of Brazilians’ “favorite”, without losing its typical taste and quality. The current study was carried out in a traditional bakery in Araraquara City, São Paulo State. Its aim is to reduce the number of non-conformities in the French bread-production process. The DMAIC cycle was herein adopted as main methodology, although other tools, such as data collection and analysis, brainstorming and Pareto charts, 5W1H and risk mapping, were also used. Results have evidenced that more than 50% of the investigated production was not in compliance due to labor issues, raw material type and the adoption of non-standard processes. Finally, an action plan comprising bakery-intervention proposals was prepared and it evidenced the need of standardizing the used chemical yeast, of training the bakery’s employees and of standardizing the time of each production stage.

Efecto de la sustitución parcial de la harina de trigo por puré de pituca (Colocasia esculenta) en la calidad del pan tipo francés

Wheat is the most imported cereal in Peru for the flour industry. The use of flours made up of flours from local crops as seeds and tubers that provide nutrients, which, replacing them totally or partially, will reduce the gap in wheat imports. Colocasia esculenta puree was obtained with which wheat flour was partially substituted, using the sponge method. The substitutions were: 10%, 15%, 20% and 30%. Subsequently, the obtained breadwasevaluated using a hedonic scale, physicochemical and microbiological analysis. The hedonic sensory evaluation led the semi-trained panelists to accept the substituted formulation with 30% pureesince it presented better sensory attributes in color, flavor, texture, appearance and acceptance (p<0.05). The physicochemical results of the accepted formulation revealed better nutritional contributions (307.7 kcal, 11.37% protein, 2.5% lipids, 59.93% carbohydrates, 0.56 fiber and 1.5% ash), microbiologically it resulted be suitable for human consumption as indicated by RM 591-2008/MINSA-Peru (Criterion VIII. 1-commercial French bread) and NTP: 004 2016/INACAL, therefore the present study revealed that the use of mashed potatoes Pituca can be used as an alternative substitute for wheat flour in baking.

Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough

The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and improve the shelf life of baked products. In this work, we analyzed the effect of plant hemicelluloses such as Caesalpinia pulcherrima galactomannans and Tamarindus indica xyloglucans on the stability of frozen French bread dough. The amount of these additives used was optimized from an obtained central composite design- (CCD-) response surface methodology (RSM) of the alveograph parameters. Batches were characterized for moisture, water activity (aw), and texture using SEM, DSC, and TGA analyses when frozen for up to 60 days. Batches containing hemicelluloses showed better stability for aw over time. There was no difference between the texture parameters of the samples studied for 60 days. Both added hemicelluloses presented fewer fractures at 30 days and less wear at 60 days, in addition to better performance in the TGA analysis after less than 30 days of frozen storage. Batches containing only xyloglucans or galactomannans had a higher solidification peak temperature after 60 days. Both plant hemicelluloses reduced the damage caused by cold storage and improved stability for water activity. Also, dough preparations containing these additives showed better moisture retention, as well as less wear and tear and fewer fractures over their shelf life. Our evaluation suggests C. pulcherrima and T. indica are nonconventional sources of hydrocolloids that could be utilized in the bakery industry.

New Orleans Coffee in The Awakening: The Legacy of Rose Nicaud

New Orleans Coffee in <i>The Awakening</i>: The Legacy of Rose Nicaud

Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread

The study aimed to evaluate the effect of using sourdough or yeast as a leavening agent for French bread making on the Maillard reaction and the bifidogenic effect. Sugars, proteins, and free asparagine were quantified in bread dough before and after fermentation. The levels of the Maillard reaction precursors were very different depending on the leavening agent used, which affected the Maillard reaction during baking. Strecker degradation was favored in the crust of sourdough bread (SB), generating about 7 times more aldehydes than in the crust of yeast bread (YB), thus improving the sensory quality of the bread. In the YB crust, the melanoidization pathway was predominant. The bifidogenic effect of crust and crumb from both breads was evaluated through the in vitro growth of Bifidobacterium adolescentis. SB showed a higher bifidogenic effect, probably due to its composition more favorable for bacteria growth.

Carcinogenic and neurotoxic risks of acrylamide consumed through bread, kaak, toast, and crackers among the Lebanese Population

The present study deals with the assessment of acrylamide levels, dietary intake and toxicity associated with food products which constitute the main components of a Lebanese breakfast including bread, crackers, toast and kaak. Quantification of acrylamide levels was performed on a UPLC-MS/MS spectrometer and upon correlation with the results of a community survey, the carcinogenic and neurotoxic risks associated with the dietary intake of acrylamide were calculated.The average exposure to acrylamide from the investigated dietary products was found to be 5 times higher than the intake of 0.08 μg/kg-bw/day, as estimated by the NFCA (Norwegian Food Control Authority) and 3 times higher than the intake of 0.14 μg/kg-bw/day as set by the WHO (World Health Organization). MOEN and MOEC (Margin of Exposure for neurotoxic and carcinogenic risks) values ranged between 290 and 556, and between 449 and 861 respectively.Kaak, Crackers, and Toast appear to pose no neurotoxic or carcinogenic risk of concern among the entire population as well as the individual age groups. French bread and Lebanese bread pose different levels of carcinogenic risk among the entire population as well as various age groups. The results also indicate that 24% of children, 4% of young adults and 8% of adults are at both neurotoxic and carcinogenic risks.

Long-read and chromosome-scale assembly of the hexaploid wheat genome achieves high resolution for research and breeding.

BackgroundThe sequencing of the wheat (Triticum aestivum) genome has been a methodological challenge for many years owing to its large size (15.5 Gb), repeat content, and hexaploidy. Many initiatives aiming at obtaining a reference genome of cultivar Chinese Spring have been launched in the past years and it was achieved in 2018 as the result of a huge effort to combine short-read sequencing with many other resources. Reference-quality genome assemblies were then produced for other accessions, but the rapid evolution of sequencing technologies offers opportunities to reach high-quality standards at lower cost.ResultsHere, we report on an optimized procedure based on long reads produced on the Oxford Nanopore Technology PromethION device to assemble the genome of the French bread wheat cultivar Renan.ConclusionsWe provide the most contiguous chromosome-scale assembly of a bread wheat genome to date. Coupled with an annotation based on RNA-sequencing data, this resource will be valuable for the crop community and will facilitate the rapid selection of agronomically important traits. We also provide a framework to generate high-quality assemblies of complex genomes using ONT.

Evaluation of technological attributes of french bread with added vegetable flour

Resumo O pão francês é considerado um dos produtos de panificação com maior consumo no Brasil, correspondendo a 53% do consumo de pães no Brasil, e está presente na alimentação de indivíduos de todas as classes sociais. O uso de farinhas de vegetais em pães vem sendo estudado a fim de obter produtos enriquecidos com fibras e com melhorias sensoriais de sabor, cor e textura. Assim, o objetivo deste estudo foi avaliar o efeito da adição de farinhas de cenoura e de casca de jabuticaba-açu na formulação de pão francês após assamento, por meio do planejamento fatorial completo 22, sendo investigadas as seguintes respostas variáveis: pH, atividade de água, firmeza, volume específico, perda de massa, umidade e cor da casca e do miolo. Adicionalmente, para fins de comparação, foi elaborado um pão controle sem adição de farinhas de vegetais e, nos demais ensaios, foram adicionadas as duas farinhas em cada formulação em concentrações diferentes. Por meio da análise de variância dos coeficientes de regressão, observaram-se efeitos significativos das farinhas sobre os parâmetros de luminosidade (L*) da crosta, cor do miolo a* e cor do miolo b*. Nos demais atributos de pH, atividade de água, firmeza, volume específico, perda de massa, umidade, luminosidade do miolo, cor da crosta a* e cor da crosta b*, não foram observados efeitos significativos por análise de variância dos coeficientes de regressão. Conclui-se que a adição de farinhas de cenoura e de casca de jabuticaba-açu nos níveis de 2% a 6% na formulação do pão francês, sugerindo uma melhoria nutricional sem perdas tecnológicas.

Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 years.

Wheat flour enrichment is a public health strategy recommended to prevent micronutrient deficiencies, including iron deficiency. The objective of this study was to determine iron content in enriched wheat flour and flour products and their contribution to nutritional recommendations for children. Observational, analytical, cross-sectional study based on the total diet study method. Enriched wheat flour (as per Law no. 25630) and the most frequently consumed flour products were analyzed. Products were selected using a questionnaire on the frequency of food intake and a 24-hour recall interview with the parents of children aged 6 months to 7 years. Food iron levels were determined based on atomic absorption spectrometry and their contribution to the estimated average requirement was assessed. Enriched flour and flour products showed the expected iron amount, except for French bread and breadcrumbs. The contribution of studied products to iron requirements was 7 % in children aged 6 months to 1 year, 81 % in those aged 1-3 years, and 45 % in those older than 4 years. Except for French bread and breadcrumbs, studied flour and flour products showed the expected enrichment level. The consumption of this type of food does not provide significant amounts of iron to infants, but it does to children older than 1 year.

Use of chromium-enriched yeast in the manufacture of French bread

Bread enriched with chromium has been associated with improved glycemic control. The purpose of this study was the production of a bread with chromium (Cr III) -enriched yeast which maintained overall bread quality. A formulation of French bread was prepared using an inactive yeast enriched with Cr III for comparison against a control bread made with standard yeast. Yeast fermentation power and bread color and texture were evaluated. There were no differences in the color (crumb and crust) or the firmness of the bread crumb, despite a significant difference (p &lt; 0.05) in the yellow tonality (b*) of the bread crumb. Regarding cohesiveness, samples present similar values but a significant difference (p &lt; 0.05) was detected between control and chromium breads. The average value of chromium in bread after processing was 1.717 μg/g in dry samples. This study concludes that it is possible to produce French bread with chromium enriched - yeast without changing the technological process or dramatically affecting its color and texture characteristics.

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

In the baking industry, different processes and methods of freezing have been used for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking time, freezing rate, and frozen storage time on part-baked French bread quality was determined. The bread was part-baked for 0, 3 and 6 min, frozen at slow (0.15 °C/min) and fast (1.75 °C/min) freezing rates, stored under freezing conditions for up to 56 days and thawed every 14 days. Part-baked bread was rebaked, and the SV and firmness at 2, 24 and 48 h were obtained. An experiment with a factorial design of 3×2×5 (3 part-baking time, 2 freezing rates and 5 frozen storage times) with analysis of variance (ANOVA) at a confidence level of 95% was carried out. The highest SV was ​​obtained at 6 min of part-baking at a slow freezing rate and decreased as the frozen storage time increased. In contrast, TPA showed that bread firmness increases when the specific volume decreases, and the highest firmness is at 0 min of part-baked time. Relatively long part-baking times allow for firm crumb formation with limited damage to the structure and therefore bread with optimal quality.

Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat.

This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different traits were evaluated: starch content, distribution of starch granules, percentage of amylose and amylopectin and their molecular characteristics (weight-average molar mass, number-average molar mass, polydispersity and gyration radius). Genetic, environment and their interaction had significant effects on all parameters. The relative magnitude of variance attributed to growth conditions, for most traits, was substantially higher (21% to 95%) than that attributed to either genotype (2% to 73%) or G × E interaction (2% to 17%). The largest environmental contribution (95%) to total variance was found for starch dispersity. The highest genetic influence was found for the percentage of A-type starch granules. G × E interaction had relatively little influence (≈7%) on total phenotypic variance. All molecular characteristics were much more influenced by environment than the respective percentages of amylose and amylopectin were. This huge difference in variance between factors obviously revealed the importance of the effect of growing conditions on characteristics of cultivars.

Pegada de carbono da produção de pão francês em padaria no nordeste brasileiro

A Avaliação do Ciclo de Vida (ACV) é uma importante metodologia para avaliar os aspectos e os impactos ambientais de um produto, bem ou serviço. A ACV é uma ferramenta analítica de gestão ambiental que pode analisar a aquisição de matéria-prima, fabricação, utilização, manutenção e até seu destino final. Este estudo quantificou os impactos ambientais associados à produção do pão francês em uma panificadora no Nordeste brasileiro. Os métodos de avaliação de impacto ambiental empregados na ACV foram IPCC 2013 GWP 100a (midpoint, que expressa os impactos ambientais em kg CO2-eq) e o ReCiPe (endpoint, que agrupa impactos na saúde humana, danos ao ecossistema e uso de recursos energéticos). Constatou-se que a fonte energética com maior impacto ambiental foi o gás natural, para ambos os métodos aplicados, chegando a contribuir com mais de 23% para o impacto final. Como o gás natural participou do mix energético da panificadora em maior porcentagem, também foi responsável pela maior parcela de custos. O briquete de bagaço de cana-de-açúcar apresentou baixos níveis de impactos ambientais e preço reduzido, mas a substituição do gás natural pelo briquete não é direta e deve considerar seu poder calorífico, bem mais baixo. &#x0D;

Magnesium intake in a Longitudinal Study of Adult Health: associated factors and the main food sources

This study aimed to identify the sociodemographic and lifestyle factors associated with magnesium intake and describe the main food sources in the Brazilian Longitudinal Study of Adult Health (ELSA-Brazil). This observational, cross-sectional study was conducted using the baseline data from the ELSA-Brazil (2008-2010). Associations between usual magnesium intake and sociodemographic and lifestyle factors were analyzed using multiple linear regression. Food sources were identified by calculating the percentage contribution of each FFQ item to the amount of magnesium provided by all foods. The analysis was performed using Stata® software (version 12), assuming a statistical significance level of 5%. The top food sources to magnesium intake were as follows: beans, oats, nuts, white rice, orange, French bread, cooked fish, boneless meat, whole milk, and whole wheat bread. There were positive associations between magnesium intake and female sex; age ≥60 years; self-reported black, indigenous, or brown skin colors; per capita income ≥3 minimum wages, and moderate or vigorous physical activity levels. Sociodemographic and lifestyle factors were associated with magnesium intake among the evaluated individuals.