Test Breads Research Articles

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

Buckwheat grains contain bioactive components with known effects on cardio-metabolic biomarkers. Previous research on oxidative stress markers made exclusively from wheat flour or two-hour postprandial levels of antioxidant status, plasma total polyphenols, and advanced glycation end products (AGEs) were considerably higher than fasting values after consuming buckwheat-incorporated bread (BWB), including clinical, animal, and epidemiological studies, suggesting the potential of buckwheat intake to influence parameters such as polyphenol intake, antioxidant status, insulin levels, and oxidative stress markers. However, the specific impact of buckwheat-containing bread on these biomarkers in individuals with type-II diabetes remains a significant gap in our understanding. Our current work aims to address this gap by exploring the effects of buckwheat-containing bread on insulin levels, polyphenol intake, antioxidant status, and markers of oxidative stress. In a randomized crossover study, 16 individuals with type-II diabetes were assigned to consume control bread made exclusively from wheat flour or bread incorporating 50% buckwheat flour. The research followed a crossover design, with a period of one to two washout interventions. Test breads were given at breakfast following a 12 h fast the previous night. After 2 h of bread intake, blood samples were collected at baseline (fasting). The two-hour postprandial levels of antioxidant status, plasma total polyphenols, and advanced glycation end products (AGEs) were significantly higher than fasting values after consuming buckwheat-incorporated bread (BWB). This suggests that the buckwheat-containing bread improved plasma total polyphenol levels and total antioxidant status. Our research concludes that the intake of bread containing buckwheat positively influences polyphenols in plasma and the status of antioxidants. This suggests that incorporating buckwheat into bread may have favorable effects on biomarkers associated with cardio-metabolic health in individuals with type-II diabetes. By addressing these knowledge gaps, our research aims to inform and engage the scientific community in further exploration of the potential health benefits of buckwheat-containing bread.

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi

AbstractOf late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.

Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.

The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnut male flowers. In the tests, the addition of flowers was used in the amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% of the weight of the flour used in the control sample. Bread dough was prepared according to the direct method with the use of yeast. The parameters of the baking process of the control bread and of the test bread were calculated. The selected parameters determining the quality of the obtained bread, including the loaf volume, the specific volume, the crumb porosity, the crumb texture and the color were measured. The antioxidant potential and total polyphenol content were tested both in the dough and in the bread. The test results were analyzed statistically. It was found that the partial replacement of wheat flour with walnut male flowers resulted in a significant reduction in the loaves' volume and in the darkening of both the color of the dough and the crumb. The value of the L* parameter decreased with the increasing addition of walnut flowers. The lowest values of this parameter were found to be 53.87 (crust) and 39.94 (crumb) in the sample with 2.5% addition. The average volume of the loaves ranged from 565 cm3 (0.5%) to 675 cm3 (control). The use of the additive in the amount of 2.5% caused significant changes in the values of most of the examined parameters of the bread crumb texture. The addition of walnut male flowers to the flour had a significant effect on the antioxidant potential and the total polyphenol content of the tested doughs and breads. In the case of bread, the total polyphenol content value ranged from 96.90 mg GAE/g dw to 208.08 mg GAE/g dw. Similarly, the antioxidant potential increased with increasing walnut male flower supplementation. The antioxidant potential determined by the ABTS and FRAP methods ranged from 1.42 mmol TE/g dw to 2.02 mmol TE/g dw and from 0.08 mmol TE/g dw to 0.33 mmol TE/g dw, respectively. The obtained research results prove the application potential of walnut flowers in the design of food, with beneficial pro-health properties, and are an example of the use of plant by-products in the process of food enrichment.

Substitution of Refined Conventional Wheat Flour with Wheat High in Resistant Starch Modulates the Intestinal Microbiota and Fecal Metabolites in Healthy Adults: A Randomized, Controlled Trial

BackgroundResistant starch (RS) confers many health benefits, mostly through the microbial production of SCFAs, but foods containing appreciable RS are limited. High-amylose wheat (HAW) is high in RS and lowers the glycemic response of foods, but whether it can improve gastrointestinal health measures is unknown. ObjectivesThe objective of this study was to determine whether daily consumption of HAW food products improved markers of gastrointestinal health in healthy men and women compared with similar foods made from conventional wheat. MethodsEighty healthy adults (47 women and 33 men) were enrolled in a 4-arm parallel, randomized-controlled, double-blind trial. After a 2-wk low–dietary fiber run-in period, they were randomly allocated to 1 of 4 treatment groups: low-amylose wheat (LAW)–refined (LAW-R), LAW–wholemeal (LAW-W), HAW–refined (HAW-R), and HAW–wholemeal (HAW-W) and consumed the assigned test bread (160 g/d) and biscuits (75 g/d) for 4 wk. Fecal biochemical markers were measured at baseline and 4 wk. Microbial abundance and diversity were quantified using 16S ribosomal RNA sequencing and perceived gut comfort by a semiquantitative questionnaire completed at baseline, 2 wk, and 4 wk. ResultsHAW showed similar effects on fecal output and excretion of total SCFA compared with LAW, but changes were observed in secondary measures for the refined treatment groups. At 4 wk, the HAW-R group had 38% higher fecal butyrate excretion than the LAW-R group (P < 0.05), and higher fecal SCFA-producing bacteria, Roseburia inulinivorans (P < 0.001), than at baseline. In comparison with baseline, LAW-R increased fecal p-cresol concentration, and fecal abundance of a p-cresol-producing bacterium, Clostridium from the Peptostreptococcaceae family, but both were reduced by HAW-R. Amylose level did not affect measures of fecal consistency or adversely affecting digestive comfort. ConclusionsIncreasing RS intake of healthy adults by substituting refined conventional wheat with refined HAW modulates fecal metabolites and microbes associated with gastrointestinal health.This trial was registered at anzctr.org.au as ACTRN12618001060235.

Bread with a high level of resistant starch influenced the digestibility of the available starch fraction

Eating foods in which available starch was replaced by resistant starch (RS) causes lower glucose and insulin responses. There is insufficient evidence for the effects of RS when the total available carbohydrates content remains constant. The present study aimed to evaluate the effects of bread with a high amount of RS3, compared to control bread. The effects of RS on glycaemia, insulin response, appetite visual analogue scale (VAS) scores were examined. It was also determined the glycaemic index (GI) of both loaves of bread. In a single-blind, crossover study, 37 nondiabetic adults consumed equivalent samples of a test bread with a high amount of RS (HRS - 2.4%) or a conventional bread (REF - 0.8%), with a washout period of at least one week. Postprandial glucose and VAS scores were measured at fasting, 15, 30, 45, 60, 90 and 120 min after the meal. Insulin response was measured at fasting and 30 min. HRS bread presented a significantly lower postprandial glucose response at 60, 90 and 120 min (P ≤ 0.05). Incremental AUC glycaemia response showed significantly lower values for HRS bread (127.15 ± 71.54 mmol*min/l) as well as higher satiety scores, compared to REF bread (153.77 ± 80.38 mmol*min/l); t(36) = 2.234; P = 0.016. HRS bread showed a GI = 60 much lower than the REF bread. The higher amount of RS causes a significantly lower postprandial glucose response. These results shows that RS3 influenced the digestibility of the available starch fraction. No differences were observed at insulin response. RS is related to higher satiety scores.

High Residual β-cell Function in Chinese Patients With Autoimmune Type 1 Diabetes.

The destruction of pancreatic β cells causes type 1 diabetes mellitus (T1D), an autoimmune disease. Studies have demonstrated that there is heterogeneity in residual β-cell function in Caucasians; therefore, we aimed to evaluate β-cell function in Chinese autoimmune T1D patients. β-cell function was determined using oral glucose tolerance testing or standardized steamed bread meal tolerance test in 446 participants with autoantibody-positive T1D. Clinical factors, such as age onset, sex, duration, body mass index, autoantibodies, other autoimmune diseases, diabetic ketoacidosis, hypoglycemia events, glycosylated hemoglobin, and insulin dose, were retrieved. We also analyzed single nucleotide polymorphism (SNP) data for C-peptides from 144 participants enrolled in the Chinese-T1D genome-wide association study. Of 446 T1D patients, 98.5%, 97.4%, 86.9%, and 42.6% of individuals had detectable C-peptide values (≥ 0.003 nmol/L) at durations of < 1 year, 1 to 2 years, 3 to 6 years, and ≥ 7 years, respectively. A total of 60.7% of patients diagnosed at ≥ 18 years old and 15.8% of those diagnosed at < 18 years had detectable C-peptide after ≥ 7 years from the diagnosis. Furthermore, the patients diagnosed at ≥ 18 years old had higher absolute values of stimulated C-peptide (≥ 0.2 nmol/L). Diabetic ketoacidosis, hypoglycemia events, and insulin doses were shown to be associated with β-cell function. SNPs rs1770 and rs55904 were associated with C-peptide levels. Our results have indicated that there are high residuals of β-cell mass in Chinese patients with autoimmune T1D. These findings may aid in the consideration of therapeutic strategies seeking prevention and reversal of β-cell function among Chinese T1D patients.

Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain wheat flour (WGF), white wheat flour (WWF) and psyllium husk (PS) were found to be 2.9, 2.3 and 59.2 g water/g dry matter, respectively. The total dietary fiber (TDF) for WWF control bread (3.20 ± 0.23%) increased significantly to 5.62 ± 0.16 and 7.56 ± 0.18% with the addition of 3% and 5% psyllium, respectively. The corresponding soluble dietary fiber (SDF) values for these samples were 1.31 ± 0.13, 3.02 ± 0.16 and 4.15 ± 0.14%, respectively. The WWF Arabic flatbread samples also followed a similar trend for TDF and SDF contents with the addition of psyllium husk. At a level of 5% psyllium, the WWF test bread had a puncture force of 2.97 ± 0.16 N (much softer) compared with 3.40 ± 0.35 N for the WWF control bread (0% psyllium), whereas the WGF with 5% psyllium addition had a puncture force of 3.05 ± 0.19 N at the zero day of storage compared to that of 3.94 ± 0.19 N for WGF bread with no psyllium added. The major objective of this study was not only to enhance the soluble dietary fiber content in Arabic flatbread, but also to improve the consumer acceptability of this staple food of this region. Incorporation of psyllium husk did not adversely affect the objective color of crumb or overall consumer acceptability, and produced Arabic flatbread with softer texture, better flexibility (folding) and superior eating quality.

The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads

The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads

Evaluation of an Ileorectostomised Rat Model for Resistant Starch Determination.

The human ileostomy model, widely considered the benchmark for determining in vivo starch digestibility, has disadvantages. The ileorectostomised rat model (IRM) is a possible surrogate but evidence as to its validity is scant. In this preliminary study, the resistant starch (RS) content of test breads made from refined low (LAW-R) and high amylose wheat (HAW-R) flours was established in a randomised cross-over trial involving six human ileostomy participants. Starch digestibility of refined breads and diets made from these flours was then evaluated in ileorectostomised rats using a similar experimental format. Physical performance measures and other data were also collected for the rat model. The amount of RS in the low- and high-amylose breads as measured using the human model was 0.8 ± 0.1 and 6.5 ± 0.3 g/100 g, respectively. The RS level of HAW-R bread determined using ileorectostomised rats was 5.5 ± 0.8 g/100 g, about 15% less than that recorded in the human study, whereas for conventional wheat breads the models produced similar RS values. While offering promise, further validation using a wide variety of starchy food products is needed before the IRM can be considered an acceptable alternative for RS determination.

Glycemic and Insulinemic Responses of Multi-Grain Types of Bread Marketed in Jordan

Introduction: Bread is the staple food in Jordan and there are plenty of bread types advertised there as healthy and multi-grain breads. These breads have diverse health and nutritional effects. This research aimed at studying the glycemic and insulinemic responses of 6 types of multi-grain breads marketed in Jordan, in addition to the local white bread, and verifying the nutrient and health claims of these breads. Methods: The glycemic and insulinemic responses were obtained in 10 participants (5 males and 5 females) according to the standard method. Six types of test breads (TB1 – TB6) were tested against white bread (WB) as a reference. Results: Among all the 6 tested breads and the local white bread, the lowest GI bread (TB6) has the lowest energy density and percentages of carbohydrate and fat, while having the highest percentages of protein, ash, fiber, and moisture. On the other hand, the highest GI bread (TB5) has only the lowest moisture percentage and the highest carbohydrate percentage. Conclusion: In this study, 3 types of the tested bread were of low GI and the other 3 types were of medium GI. The insulin response was found to parallel the glucose response for all studied breads. The peak of insulin and glucose responses were at 30-min.

Effect of Oak Flour on Glycemic Index and Satiety Index of White Bread

Background: Low Glycemic Index (GI) and high Satiety Index (SI) foods have been associated with the decreased risk of chronic diseases and obesity. Objectives: The present study examined the effect of oak flour on GI, Glycemic Load (GL), and SI of white bread. Methods: This randomized crossover trial was conducted at Ahvaz University of Medical Sciences, Ahvaz, Iran, during the year 2017. To determine the GI, 10 healthy subjects consumed three bread types (white bread, bread containing 25% oak flour, and bread containing 50% oak flour) and reference food (glucose) containing 50 g of carbohydrates on separate occasions. Finger-prick blood samples were collected at fasting (0 min) and at 15, 30, 45, 60, 90, and 120 min after meal consumption. To determine the SI, 20 healthy individuals consumed 240 kcal portions of test bread types (white bread, bread containing 25% oak flour, and bread containing 50% oak flour) on separate occasions. The satiety ratings were collected at fasting and every 15 min for over 2 h after food ingestion to evaluate the SI. Results: There were no significant differences in the mean of blood glucose Incremental Areas Under the Curve (IAUC) between the test bread types (white bread: 2,883.2 ± 353.7 vs. 25% oak flour bread: 3,163.1 ± 214.7 vs. 50% oak flour bread: 3,245.1 ± 255.9) (P > 0.05). Also, no significant differences were observed between the mean of bread GIs (P > 0.05). The satiety IAUCs of both oak bread types (25% oak flour bread: 377.17 ± 59.83, 50% oak flour bread: 427.87 ± 55.46) were significantly greater than that of white bread (248.55 ± 46.45) (P < 0.001). The SI of both oak bread samples (25% oak flour bread: 202.48 ± 7.92, 50% oak flour bread: 266.25 ± 11.66) was significantly greater than that of white bread (100) (P < 0.001). Conclusions: The addition of oak flour did not modify the GI; however, it increased the SI of white bread and created a greater feeling of satiety.

Application of an electronic nose with novel method for generation of smellprints for testing the suitability for consumption of wheat bread during 4-day storage

The paper presents application of an Agrinose with novel three-parameter method for generation of smellprints to test the suitability of bread for consumption during four-day storage. Gas chromatography with mass spectrometry (GC-MS) analysis of the headspace was applied to describe the volatile metabolite contents. The CIE L*a*b* colour scale was used to identify changes in the colour during storage and the puncture and penetration tests were used to describe the hardness and staling, as a reference methods for testing bread. The process of bread staling in aerobic conditions was correlated with changes in the crumb colour, hardness, and emission of volatile substances. The analysis of volatile compounds emitted from bread stored in quasi-anaerobic conditions demonstrated a relationship between the responses of resistance sensors and the quantity and quality of groups of volatile substances in the general aroma. The highest sensitivity to volatile organic compounds (VOCs) generated by spoiled bread were noted in the case of sensors for food tests, i.e. AS-MLV-P2 and TGS2603. The Agrinose coupled with three-parameters method could accurately predict the fungal grow on bread stored in quasi-anaerobic conditions and can be used as a rapid and non-destructive tool for early detection of fungal infection.

Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves

PurposeThe purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters.Design/methodology/approachRefined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated.FindingsSignificantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1.Research limitations/implicationsThe study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test.Originality/valueThe incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

BackgroundA low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP rye bread or regular rye bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota.MethodsThe study was conducted as a randomized double blind controlled cross-over study (n = 50). Microbiota was analysed by 16S rRNA gene sequencing and associated with gastrointestinal symptoms. Both microbial changes and their associations to symptoms were secondary outcomes.ResultsThe consumption of the test breads did not alter microbiota diversity. Compared to baseline, consumption of the low FODMAP rye bread decreased the abundance of Bacteroides, Flavonifractor, Holdemania, Parasutterella and Klebsiella and showed a trend towards increased bifidobacteria, whereas the regular rye bread decreased the abundance of Flavonifractor. When comparing between the two test breads, Klebsiella was decreased after low-FODMAP rye bread intake. Patients whose symptoms decreased during the low-FODMAP rye bread displayed more Blautia and less Barnesiella at baseline.ConclusionsConsumption of low-FODMAP rye bread had modest, potentially beneficial effects on patients’ microbiota while increasing their intake of fibre substantially. The baseline microbiota composition was associated with the variable degrees of symptom relief experienced by the patients. Consumption of a low-FODMAP rye bread might be one way to increase dietary fibre intake and improve the mild dysbiosis often observed among patients with IBS.Trial registrationClinicalTrials.gov: NCT02161120. Retrospectively registered 11 June 2014.

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study.

Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9–51% of dough weight and rye content between 35–48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.

Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber

The aim of this study was to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as a partial replacement for wheat flour on physicochemical and sensory properties of Egyptian balady flat bread. The peel powder (0.50mm size) from banana was prepared from their dried peel. The bread was prepared by replacing 5% and 10% of wheat flour with a banana peel. The bread prepared was designated as B1 and B2 respectively. They were tested for moisture, ash, protein, fat, crude fiber as per the standard methods. The physicochemical and sensory parameters of these two test bread were compared with a control bread 100% wheat flour designated as B0. Results showed that BP flour was owing 11.20% crude fiber which is higher than the wheat flour 1.21%. Also, BP flour has high potassium, calcium, sodium, iron and manganese compared with wheat flour. The protein and fiber content of B2 and B1 bread were higher (12.52% and 11.79% protein and 2.18% and 1.97% fiber) as compared to the control bread (10.79 protein and 1.42% fiber). B1 and B2 had the highest K, Na, Ca, Fe, Mg and Zn content compared with control bread. The water holding capacity (WHC) and oil holding capacity (OHC) of bread with BP flour were higher as compared to the bread control. The bread prepared by replacing 5% and 10% of BP (B2) is found to be sensorially acceptable. Our results showed that the nutritionally and sensory accepted bread can be prepared by replacing at most 10% of flour.

Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.

The formation of amylose-lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after consumption of bread. Healthy men consumed five test breads in a random order: control bread without any added fats (CTR) and breads baked with butter (BTR), coconut oil (COC), grapeseed oil (GRP) or olive oil (OLV). There was a significant difference in glycaemic response between the different test breads (P=0·002), primarily due to COC having a lower response than CTR (P=0·016), but no significant differences between fat types were observed. Insulinaemic response was not altered by the addition of fats/oils. Although BTR was more insulinotropic than GRP (P<0·05), postprandial β-cell function did not differ significantly. The complexing index (CI), a measure of ALC formation, was significantly higher for COC and OLV compared with BTR and GRP (P<0·05). CI was significantly negatively correlated with incremental AUC (IAUC) of change in blood glucose concentrations over time (IAUCglucose) (r -0·365, P=0·001). Linear regression analysis showed that CI explained 13·3 % of the variance and was a significant predictor of IAUCglucose (β=-1·265, P=0·001), but IAUCinsulin did not predict IAUCglucose. Our study indicated that a simple way to modulate glycaemic response in bread could lie in the choice of fats/oils, with coconut oil showing the greatest attenuation of glycaemic response.

Rye-Based Evening Meals Favorably Affected Glucose Regulation and Appetite Variables at the Following Breakfast; A Randomized Controlled Study in Healthy Subjects.

BackgroundWhole grain has shown potential to prevent obesity, cardiovascular disease and type 2 diabetes. Possible mechanism could be related to colonic fermentation of specific indigestible carbohydrates, i.e. dietary fiber (DF). The aim of this study was to investigate effects on cardiometabolic risk factors and appetite regulation the next day when ingesting rye kernel bread rich in DF as an evening meal.MethodWhole grain rye kernel test bread (RKB) or a white wheat flour based bread (reference product, WWB) was provided as late evening meals to healthy young adults in a randomized cross-over design. The test products RKB and WWB were provided in two priming settings: as a single evening meal or as three consecutive evening meals prior to the experimental days. Test variables were measured in the morning, 10.5–13.5 hours after ingestion of RKB or WWB. The postprandial phase was analyzed for measures of glucose metabolism, inflammatory markers, appetite regulating hormones and short chain fatty acids (SCFA) in blood, hydrogen excretion in breath and subjective appetite ratings.ResultsWith the exception of serum CRP, no significant differences in test variables were observed depending on length of priming (P>0.05). The RKB evening meal increased plasma concentrations of PYY (0–120 min, P<0.001), GLP-1 (0–90 min, P<0.05) and fasting SCFA (acetate and butyrate, P<0.05, propionate, P = 0.05), compared to WWB. Moreover, RKB decreased blood glucose (0–120 min, P = 0.001), serum insulin response (0–120 min, P<0.05) and fasting FFA concentrations (P<0.05). Additionally, RKB improved subjective appetite ratings during the whole experimental period (P<0.05), and increased breath hydrogen excretion (P<0.001), indicating increased colonic fermentation activity.ConclusionThe results indicate that RKB evening meal has an anti-diabetic potential and that the increased release of satiety hormones and improvements of appetite sensation could be beneficial in preventing obesity. These effects could possibly be mediated through colonic fermentation.Trial RegistrationClinicalTrials.gov NCT02093481

Изучение рыночных характеристик хлеба из смеси ржаной и пшеничной муки

Market characteristics, including assortment of bread made of rye and wheat flour mixture are defined. The analysis of the assortment choice by the example of Kemerovo city is carried out. The assortment of the bread under study is presented. Key producers (Private company with limited liability Kuzbaskhleb and Private company with limited liability Produkty) and the titles of producing goods (Borodinskiy, Bogatyrskiy, Prazhskiy, Semetchka, Izyuminka, Sibirskiy pikantnyi, Uritzkiy, along with Borodinskiy, Khleb delikatessnyi s koritsey, Borodino, Fitnes, Serpantin, Nordlander and Spel’tovyi correspondingly) are determined. As for the baking procedure, test bread assortment is mainly mold-baked. It is produced in a package with net mass equal from 300 grammes (29 %) up to 450 and 400 grammes (19 % each). All the experimental bread samples are realized in a packed form, mainly in polymeric types of package. The presence of natural leavents (52,4 %) in the bread is registered. Pricing policy of experimental products, including market average price which differs depending on net mass, is studied. The price for 100 grammes of each test sample is calculated. It is shown that according to the pricing policy, the most affordable for mass consumer bread made of rye and wheat flour mixture is Uzitzkiy bread. This bread is produced by Private company with limited liability Kuzbaskhleb, its price for 100 grammes is 3,21 rubles, that makes 22,5 rubles for 700 grammes. The bread price of individual producers is 2-3 times higher than the market average price. On the basis of pricing policy, the most affordable bread samples made of rye and wheat flour are presented. Obtained materials can be significant for conducting marketing policy of bakery products producers, and also they can provide consumers with objective information.

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615&amp;ndash;398, T-2 toxin 927&amp;ndash;160, and HT-2 toxin 258&amp;ndash;38&amp;nbsp;&amp;mu;g/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC&amp;ndash;MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30&amp;ndash;50%) and increase of HT-2 toxin concentration (10&amp;ndash;70%), respectively. &amp;nbsp;