Rye Bread Research Articles

Исследование влияния новых штаммов молочнокислых бактерий на качество густой ржаной закваски и хлеб

Исследование влияния новых штаммов молочнокислых бактерий на качество густой ржаной закваски и хлеб

Традиции и перспективы использования чистых культур микроорганизмов в отечественных технологиях ржаного хлеба на заквасках

Традиции и перспективы использования чистых культур микроорганизмов в отечественных технологиях ржаного хлеба на заквасках

Вплив борошна знежиреного насіння олійних культур та порошку топінамбура на якість та безпечність житнього хліба

Вплив борошна знежиреного насіння олійних культур та порошку топінамбура на якість та безпечність житнього хліба

Monitoring of selenium content in some food of residents of the Khabarovsk

The development of about 40 diseases, including cancer and cardiovascular diseases, is associated with a lack of selenium (Se) consumption. According to the previously obtained data, Khabarovsk Krai is characterized by low human selenium status in various age groups and low content in most foods, that is the main reason for the population Se deficit in Khabarovsk territory. To study the content of Se in some foods in Khabarovsk in the comparative aspect. Study design: prospective. The content of Se in the basic products collected in the commercial network of Khabarovsk [wheat, rye-wheat bread (48 samples), chicken eggs - 24 samples] was determined, the choice of these products was justified by their maximum availability for all segments of the population. The Se level was determined by fluorimetric method. According to previous studies, we have found low Se content in donors' blood serum and basic food products in the Khabarovsk territory, which indicated the need to for monitoring and correcting Se status. Eating exclusively local products and the influence of geochemical specificity of the area were the main reasons for the development of Se deficit, because the status of a person completely depended on the inflow of nutrient from the diet. According to the monitoring data for 10 years, Se content in wheat bread decreased more than 3 fold, in rye bread - more than twice. There was 2-fold decrease in Se content in a chicken egg. On average, residents of Khabarovsk with 1 chicken egg received only 3.7-22.6% of the adequate level of Se consumption. The selenium content in an egg enriched with this trace element was 15.85±4.3 μg (or 25.5±6.4 μg/100 g), which is twice as high as the average Se content in a standard egg. The dynamic assessment of Se content in products of daily demand of residents of the Khabarovsk territory indicates a critically low content of the element in bread and chicken eggs; the established level of Se in foods does not contribute to the accumulation of the element in the human body. The obtained data should become one of the main components of the regional program of optimization of Se status of Khabarovsk population.

Lexicon development for the sensory description of rye bread

AbstractRye bread constitutes a major part of the Northern European cuisine and is known for its flavor versatility. Due to the large flavor difference between rye bread from Northern Europe and the United States, this study was designed to develop and evaluate a lexicon which acts as a tool for understanding the flavor profile of rye bread consumed in the United States and Northern Europe. A highly trained panel developed, defined, and referenced a lexicon with 28 flavor attributes using a consensus descriptive analysis method with 32 Northern European and U.S rye bread. The lexicon was tested with 18 representative samples. The data were analyzed using correlation analysis, principal component analysis, and cluster analysis. The results confirmed the high versatility in flavor among rye breads and revealed clear differences between Northern European rye breads and the U.S rye breads. Northen European rye bread flavor was spread over a wider flavor range than the U.S. products, and scored higher in sweet, overall grain, bran, and rye than U.S. rye breads.Practical applicationsThe development of this lexicon for rye bread can help researchers to better understand the flavor profile of rye bread and support manufacturers in differentiating their products from competitors as well as improving existing products on the market.

Higher Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes among Middle-Aged Men and Women: The Danish Diet, Cancer, and Health Cohort

BackgroundType 2 diabetes is a major health concern worldwide. Whole grains and cereal fiber may offer protective effects on type 2 diabetes risk. However, few studies have been conducted in cohorts with detailed information on whole-grain cereal intakes and product types and with wide ranges of intake. ObjectiveWe investigated the associations between whole-grain intake, including intakes of different cereal types and products, and the risk of type 2 diabetes in a population with wide and diverse whole-grain intake. MethodsWe used data from the Danish Diet, Cancer, and Health cohort including 55,465 participants aged 50–65 y at baseline. Of these, 7417 participants were diagnosed with type 2 diabetes during follow-up (median: 15 y). Detailed information on the intake of whole-grain products was available from a food-frequency questionnaire, and total whole-grain intake and whole-grain cereal types (wheat, rye, oats) were calculated in grams per day. Associations were examined by using Cox proportional hazards models with adjustment for potential confounders. ResultsWhole-grain intake was associated with an 11% and 7% lower risk of type 2 diabetes per whole-grain serving (16 g) per day for men and women, respectively [HR (95% CI)—men: 0.89 (0.87, 0.91); women: 0.93 (0.91, 0.96)]. For men, the intake of all whole-grain cereal types investigated (wheat, rye, oats) was significantly associated with a lower risk of type 2 diabetes, but only wheat and oats intake was significantly associated for women. Among the different whole-grain products, rye bread, whole-grain bread, and oatmeal/muesli were significantly associated with a lower risk of type 2 diabetes for both men and women. ConclusionsIn this cohort study, we found consistent associations between high whole-grain intake and lower risk of type 2 diabetes. Overall, an association was found for all different cereals and whole-grain products tested.

Mastication-induced release of compounds from rye and wheat breads to saliva

Mastication initiates digestion, disintegrating food structure and mixing it with saliva. This study aimed to provide understanding about the first step of bread digestion by exploring release of compounds from bread matrix during mastication. Furthermore, the aim was to identify compound groups that differentiate rye and wheat breads.Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread. The masticated samples were studied with non-targeted LC-MS metabolic profiling.A great number of compounds were released from bread matrices in mastication, and the identified compounds differed largely between bread types. Specifically, rye bread samples were characterized by a greater release of peptides and amino acids, whereas sugars and nucleosides were characteristic for wheat bread. These compounds could potentially act as signal molecules in the alimentary tract and may explain, at least partly, the postprandial physiological effects of the breads identified in earlier studies.

Determination of Acrylamide in Portuguese Bread by UPLC-MS/MS: Metrological and Chemometric tools

<p>Acrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, coffee, and bread. Wheat is still the most important cereal for bread making, however, the interest in its substitution by other grains is growing due to the consumer demand for novels and healthy foods, like oat and rye flour. The aim of this study was to analyze the AA content of confectioned bread in fifty-four different pastries and make an association of acrylamide contents and the place of production to identify the quality of the flour used. There was a wide variability in AA levels among different breads and within different bread varieties. The median of AA values was 787 µg/kg for whole grain bread, 783 µg/kg for oat bread and 253 µg/kg in rye bread.</p><p>With the cluster analysis, it was possible to conclude that besides the factors like baking temperature-time and fermentation time which affects AA formation in bread products, several other parameters such as the formulation, flour quality and the varieties of processing techniques, among others, play a crucial role in the AA formation.</p>

Dietary habits in adolescence and midlife and risk of breast cancer in older women.

Recent studies indicate that lifestyle factors in early life affect breast cancer risk. We therefore explored the association of high consumption of meat, milk, and whole grain products in adolescence and midlife, on breast cancer risk. We used data from the population based AGES-Reykjavik cohort (2002–2006), where 3,326 women with a mean age of 77 years (SD 6.0) participated. For food items and principal component derived dietary patterns we used Cox proportional models to calculate multivariate hazard ratios (HR) with 95% confidence intervals (95% CI). During a mean follow-up of 8.8 years, 97 women were diagnosed with breast cancer. For both adolescence and midlife, daily consumption of rye bread was positively associated with breast cancer (HR 1.7, 95% CI 1.1–2.6 and HR 1.8, 95% CI 1.1–2.9, respectively). In contrast, persistent high consumption of oatmeal was negatively associated with breast cancer (0.4, 95% CI 0.2–0.9). No association was found for other food items or dietary patterns that included rye bread. High rye bread consumption in adolescence and midlife may increase risk of late-life breast cancer whilst persistent consumption of oatmeal may reduce the risk.

Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study

PurposeTo investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status in women under free-living conditions.MethodsIn this 12-week, randomized, parallel-design intervention study, 102 females were allocated into two groups, a high-phytate-bread group or a low-phytate-bread group. These two groups were administered: 200 g of blanched wholegrain rye bread/day, or 200 g dephytinized wholegrain rye bread/day. The bread was administered in addition to their habitual daily diet. Iron status biomarkers and plasma alkylresorcinols were analyzed at baseline and post-intervention.ResultsFifty-five females completed the study. In the high-phytate-bread group (n = 31) there was no change in any of the iron status biomarkers after 12 weeks of intervention (p > 0.05). In the low-phytate bread group (n = 24) there were significant decreases in both ferritin (mean = 12%; from 32 ± 7 to 27 ± 6 µg/L, geometric mean ± SEM, p < 0.018) and total body iron (mean = 12%; from 6.9 ± 1.4 to 5.4 ± 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects complied with the intervention.ConclusionsIn Swedish females of reproductive age, 12 weeks of high-phytate wholegrain bread consumption had no effect on iron status. However, consumption of low-phytate wholegrain bread for 12 weeks resulted in a reduction of markers of iron status. Although single-meal studies clearly show an increase in iron bioavailability from dephytinization of cereals, medium-term consumption of reduced phytate bread under free-living conditions suggests that this strategy does not work to improve iron status in healthy women of reproductive age.

Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the dough aqueous phase, was isolated from fermented wheat, rye, barley, and oat doughs by ultracentrifugation. DL composition (protein, lipid, arabinoxylan, β-glucan) and air/water interfacial functionality [foaming, viscosity, surface tension, surface dilatational modulus (E)] were related to bread quality. Poor foaming and low E of wheat DL were ascribed to lipids and proteins co-occurring at the interface. Nonetheless, the presence of a gluten network resulted in high-quality wheaten breads. Homogeneous and heterogeneous crumb structures of rye and barley breads, respectively, were attributed to high and low E values of their respective DLs. High lipid content and low surface tension of oat DL indicated a lipid-dominated interface, which may explain the heterogeneous crumb structure of oat breads.

Metabolic profiling of sourdough fermented wheat and rye bread

Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker’s yeast or a sourdough starter including Candida milleri, Lactobacillus brevis and Lactobacillus plantarum using non-targeted metabolic profiling utilizing LC–QTOF–MS. The aim was to determine the fermentation-induced changes in metabolites potentially contributing to the health-promoting properties of whole-grain wheat and rye. Overall, we identified 118 compounds with significantly increased levels in sourdough, including branched-chain amino acids (BCAAs) and their metabolites, small peptides with high proportion of BCAAs, microbial metabolites of phenolic acids and several other potentially bioactive compounds. We also identified 69 compounds with significantly decreased levels, including phenolic acid precursors, nucleosides, and nucleobases. Intensive sourdough fermentation had a higher impact on the metabolite profile of whole-grain rye compared to milder whole-grain wheat sourdough fermentation. We hypothesize that the increased amount of BCAAs and potentially bioactive small peptides may contribute to the insulin response of rye bread, and in more general, the overall protective effect against T2DM and CVD.

Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study.

AIMTo compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill®.METHODSOur aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, different transit times, and fewer IBS symptoms than regular rye bread. The study was a randomized, double-blind, controlled cross-over meal study. Female IBS patients (n = 7) ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day. Intraluminal pH, transit time, and pressure were measured by SmartPill, an indigestible motility capsule.RESULTSHydrogen excretion (a marker of colonic fermentation) expressed as area under the curve (AUC)(0-630 min) was [median (range)] 6300 (1785-10800) ppm∙min for low-FODMAP rye bread and 10 635 (4215-13080) ppm∙min for regular bread (P = 0.028). Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption (P = 0.063). Intraluminal pressure correlated significantly with total symptom score after regular rye bread (ρ = 0.786, P = 0.036) and nearly significantly after low-FODMAP bread consumption (ρ = 0.75, P = 0.052). We found no differences in pH, pressure, or transit times between the breads. Gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only during one measurement (out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus.CONCLUSIONLow-FODMAP rye bread reduced colonic fermentation vs regular rye bread. No difference was found in median values of intraluminal conditions of the gastrointestinal tract.

11. What’s in a Loaf? A Bio-accessibility Study of Toxic Elements in Gluten-free and Rye Breads and the Effect of Toasting Bread on the Bio-accessibility of those Elements Using ICP-MS

Bread is a staple in the North American diet with over 4 million tonnes consumed in the US annually. The popularity of breads made from alternative grains (such as rye, quinoa, and pumpernickel) and the increase in gluten free (GF) alternatives (made from a mixture of rice and other alternative grains) has significantly contributed to this growth[1] While the hunger for alternative breads is increasing, there is little research into the risks associated with consuming breads made from alternative grains. Studies[2] have shown that many grains can contain high levels of toxic elements, especially if they are grown in soils with high levels of these elements.&#x0D; A previous study [3] investigated the risk associated with toxic elements in rice, and concluded that these elements are highly bio-accessible when the rice is not washed before processing. It is therefore extremely important to investigate the risk and bio-accessibility of toxic elements in these popular alternative breads.&#x0D; Two different alternative breads were analyzed for their toxic element compositions, and the bio-accessibility of these elements was investigated. Results showed that the gluten free breads contained high concentrations of arsenic and selenium, and little to no levels of cadmium or lead. Rye bread, in comparison, contained little arsenic, cadmium, or selenium which was consistent with previous studies. Further work will investigate the effect of toasting and will also utilize an innovative online leaching method that significantly improves bio-accessibility results [3,4].

Triumph of the Till

Triumph of the Till

Designing healthy foods – A dietetic marketing perspective

Abstract Research in natural sciences often demonstrates health potential of specific foods. However, for these foods to have a beneficial effect in reality, they also need to be available, chosen, liked and eaten by consumers. To find strategies to enable an increased consumption of foods with potential health benefits, a perspective described as dietetic marketing will be elaborated upon. This is done by using the example of rye bread as a potential health beneficial component in the Swedish diet. Several potential health benefits have been shown for rye, but less research has been focused on bread from a consumer perspective. Dietetic marketing draws upon ideas from social marketing but focuses specifically on a food with potential health benefits. Here, consumers are thought to more easily adopt a behaviour if they receive benefits they consider valuable or if relevant barriers are removed. Food quality is a useful concept in identifying barriers to and opportunities for consumption. Objective quality represents, e.g., what is described as healthy and recommended by authorities as well as what is made available to consumers by food industry. Subjective quality is related to consumer perceptions of these qualities. Taste is a crucial quality criterion for consumers’ evaluation of food products. Sensory analysis is therefore used as a key methodology to bridge the gap between the product and the person. In the case of healthier rye breads, the taste was shown to be a major barrier for consumption among Swedish consumers. With the aim to increase consumption of foods with potential health benefits, a dietetic marketing perspective gives interdisciplinary insights into how industry may design products and communication in line with consumer perceptions and preferences as well as how authorities may design recommendations and guidelines to aid consumers in their food choice and guide industry in product development.

Rye bread and synthetic bread odorants – effective trap bait and lure for German cockroaches

AbstractBread‐in‐beer and bread‐in‐water are prevalent home recipe trap baits for attracting German cockroaches (GCRs), Blattella germanica (L.) (Dictyoptera: Blattellidae), which are significant urban pests. Our objectives were to (1) test the attractiveness of these baits, (2) study the underlying factors of GCR attraction, and (3) determine whether a blend of synthetic bread odorants could replace bread in a trap lure. In large‐arena laboratory experiments with laboratory‐reared GCR males, traps baited with rye bread not only captured eightfold more males than unbaited control traps but also most males released into bioassay arenas. Neither beer nor water enhanced the attractiveness of bread. Bread crust as a bait was more effective than bread crumbs. As Porapak Q headspace volatile extracts of rye bread attracted GCRs, all rye bread odorants in extracts were identified by gas chromatography‐mass spectrometry. Synthetic rye bread odorants and other known bread odorants were then assembled into a master blend. This master blend, and even partial blends lacking certain groups of organic volatiles such as aldehydes and ketones, proved very attractive to GCRs. We conclude that rye bread could be used as an effective bait in retainer traps or, laced with insecticide, as a food source in bait stations. A lure of synthetic bread odorants may eventually replace bread as bait, but the minimum number of essential odorants for that lure has yet to be determined.

Studies on the applicability of HPLC-FLD and HPLC–MS/MS for the determination of ergot alkaloids in rye-containing breads

The aim of this study was to elucidate the applicability of different analytical methods for the quantitation of ergot alkaloids in rye-containing bread by means of a multi-laboratory study, and to clarify how processing of rye flour into bread affects the content of ergot alkaloids at different processing stages. Wholegrain and refined rye flours were spiked to an ergot alkaloid concentration of 500 µg/kg with ergot powder and then processed into mixed rye/wheat and wholegrain rye breads. Twelve ergot alkaloids were quantitated in flour, dough, and bread by means of liquid chromatography–fluorescence detection and liquid chromatography-tandem mass spectrometry. The effect of sample drying on the ergot alkaloid concentration was also studied. The study was carried out by two laboratories; selected bread samples were additionally analysed by two further laboratories. Both laboratories and analytical methods yielded reliable results with standard deviations of 8–9 % with spiked rye flours. Short-time dough fermentation had no effect on the recoveries. Independent of the analytical method, the bread recoveries were between 42 and 109 %, showing high measurement uncertainty of up to 40 %, which was due to both a non-standardised analytical method and the calculation of the total ergot alkaloid content from 12 individual alkaloid concentrations. Air- or freeze-drying of samples prior to analysis led to partly low recoveries. In conclusion, the study showed that there is an urgent need for a standardised analytical method for the quantitation of ergot alkaloids content in baked goods to enable the reliable control of legal thresholds.

Consumers’ health-related perceptions of bread – Implications for labeling and health communication

There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers’ health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as “coarse,” “whole grain,” “fiber rich,” “sourdough,” “crisp,” “less sugar,” “dark,” “rye,” “seeds,” “a commercial brand,” “homemade” and “kernels.” The breads were perceived as healthy mainly because they “contain fiber,” are “good for the stomach,” have good “satiation” and beneficial “glycemic properties.” The frequency of several elicited attributes and health effects differed as a function of age group (18–44 vs. 45–80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.

Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.

Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated using in vitro methods. Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0-230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.