Types Of Bread Research Articles

Bread as a Valuable Raw Material in Craft Ale Beer Brewing.

One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

Modeling the health impact of legislation to limit the salt content of bread in Portugal: A macro simulation study.

BackgroundExcessive salt consumption—associated with a range of adverse health outcomes—is very high in Portugal, and bread is the second largest source. Current Portuguese legislation sets a maximum limit of 1.4 g salt per 100 g bread, but imported and traditional breads are exempted. In 2017 the Ministry of Health proposed reducing the salt threshold to 1.0/100 g by 2022, however the legislation was vetoed by the European Commission on free-trade grounds.AimsTo estimate the health impact of subjecting imported and traditional breads to the current 1.4 g threshold, and to model the potential health impact of implementing the proposed 1.0 g threshold.MethodsWe gathered bread sales, salt consumption, and epidemiological data from robust publicly available data sources. We used the open source WHO PRIME modeling tool to estimate the number of salt-related deaths that would have been averted in 2016 (the latest year for which all data were available) from; (1) Extending the 1.4 g threshold to all types of bread, and (2) Applying the 1.0 g threshold to all bread sold in Portugal. We used Monte Carlo simulations to generate confidence intervals.ResultsApplying the current 1.4 g threshold to imported and traditional bread would have averted 107 deaths in 2016 (95% CI: 43–172). Lowering the current threshold from 1.4 to 1.0 g and applying it to all bread products would reduce daily salt consumption by 3.6 tons per day, saving an estimated 286 lives a year (95% CI: 123–454).ConclusionsSalt is an important risk factor in Portugal and bread is a major source. Lowering maximum permissible levels and removing exemptions would save lives. The European Commission should revisit its decision on the basis of this new evidence.

Identification of desirable mechanical and sensory properties of bread for the elderly

The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should have and to understand whether the products currently present in the Italian market meet the desired requirements. Ten types of commercial bread having different formulations and manufacturing processes were characterized for moisture content, texture and parameters. A rapid sensory method was used to describe and identify the key sensory attributes driving the consumers overall liking. The results showed that the instrumental and sensory evaluations showed a good agreement. Overall, the elderly consumers reported a low acceptance for the Italian commercial breads. The sensory evaluation revealed that the ideal bread should have a heterogeneous and homemade appearance, the odor and flavor of bread, a crumbly and soft texture and be easy to swallow, since these attributes were found to drive consumers’ satisfaction. In conclusion, this study will provide to bakery industry important information to re-design foods adapted to preferences of vulnerable consumers (e.g., the elderly).

Out of the fridge.

Out of the fridge.

Impact of drying methods on banana flour in the gluten-free bread quality

Green banana flour (GBF) is considered a functional ingredient that could improve banana world's production sustainability. The banana drying method might influence the physicochemical and nutritional properties of GBF, affecting its performance in bread-making. The study aims to determine the impact of freeze-drying and oven-drying on gluten-free banana bread's quality. Freeze-dried banana flour (FDBF) bread had higher specific volume, resilience, and less brown coloration than oven-dried banana flour (ODBF) bread. Also, FDBF bread presented higher resistant starch (RS). The slowly digested starch (SDS) was similar in both types of bread. In contrast, rapidly digested starch (RDS) was significantly higher in FDBF bread, which led to higher expected glycemic index. Even though the nutritional fractions (RS and SDS) of both gluten-free banana bread exceeded 20 g/100 g bread (db), with no significant difference concerning the drying type, the FDBF bread presented improved characteristic.

Sorghum Flour Application in Bread: Technological Challenges and Opportunities.

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

Application of the simplex method on profit maximization in Baker's Cottage

Linear programming is an <span lang="EN-US">operational research technique widely used to identify and optimize management decision. Its application encourages businesses to increase their output. Instead, however, many organizations most commonly adopt the trial-and-error method. As such, companies find it challenging to distribute scarce resources in a manner that maximizes profit. This study focuses on implementing linear programming to optimize the profit of a manufacturing sector based on the optimized (best possible, efficient) use of raw materials. Our study uses the data gathered on five market bread types from Baker's Cottage reports, i.e., chicken floss, spicy floss, Frank Cheese, Mexico bun, and doughnut. This attribute has been recognized as a linear programming problem mathematically built that was solved using Excel software. The result showed that the Baker’s Cottage unit had to produce 332 loaves of Chicken Floss and 196 loaves of Frank Cheese, as these products objectively contributed to the profit. In contrast, other types of bread did not have to be produced, as their value turned to zero to achieve the maximum monthly profit.</span>

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery.

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity.

Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we performed blinded wheat and spelt bread challenge in this patient group. Twenty-four adults with a history of NCWS but suspected spelt tolerance were challenged in a single-blinded crossover design over six weeks with six different study breads each at 300 g per day for 4 days followed by a washout phase of 3 days. Study breads comprised spelt and wheat breads made either after a traditional (T) or a current (C) recipe, resulting in four bread types plus a gluten-free bread with 1.5% added oligosaccharides (+FODMAP) and a gluten-free bread with 5% added wheat gluten (+Gluten). The main outcome parameter was the Irritable Bowel Syndrome—Severity Scoring System, which was higher than self-estimated by the participants after spelt bread consumption (p = 0.002 for T; p = 0.028 for C) and lower for wheat bread (p = 0.052 for T; p = 0.007 for C), resulting in no difference between wheat and spelt bread tolerance. The +FODMAP bread was better tolerated than both T breads (p = 0.003 for spelt; p = 0.068 for wheat) and equally well tolerated as both C breads and +Gluten breads after normalization to the washout scores. Neither signs of inflammation nor markers for intestinal barrier integrity were influenced. Our data do not confirm, on an objective basis, the differences in expected symptoms resulting from wheat and spelt products, suggesting a strong nocebo effect for wheat and a placebo effect for spelt.

Frankish Bread and Baking Ovens in the Latin Kingdom of Jerusalem: Between Conservatism and Adaptation

THIS ARTICLE EXAMINES THE TOPIC OF BREAD and bread-making in the Latin Kingdom of Jerusalem. Drawing on archaeological evidence, historical sources, and medieval illuminations, we consider three features closely: the types of bread consumed by the Franks, the baking ovens’ appearance and modes of operation, and the organisation of Frankish bread production. We then set out to position Frankish baking in its proper cultural context between western Europe, whence the Franks originate, and the southern Levant, their new home. In doing so, we aim to uncover the novelties of Frankish baking, possible transfers of technology and ultimately the origin of Frankish baking ovens. By closely examining all available material, we strive to reveal peculiarities and influences that shaped bread making in the Latin Kingdom of Jerusalem.

Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria

In this study; 8 lactic acid bacteria with antifungal activity and suitable for sourdough production were used in sourdough bread production to determine the effect of bread on prolonging shelf life and to compare with calcium propionate used as a chemical preservative in the food industry/bakery. For this, Weissella cibaria 908, Leuconostoc pseudomesenteroides 2619, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, and L. plantarum subsp. plantarum Y201 isolates were chosen for bread production by paying attention to changes in total acidity and pH values, blistering volumes, organic acid production profiles in bread dough. Total 9 different types of bread were produced. Among them at the end of the study, it was observed that the shelf life of bread containing selected antifungal lactic acid bacteria mixed culture (1:1:1:1:1) and 0.15% calcium propionate was prolonged compared to commercially available breads where 0.3% calcium propionate is allowed. Thus, the use of calcium propionate can be reduced by half. It was observed that there was no significant difference (p>0.05) between the commercially sold and the produced sourdough bread in terms of general admissibility and it was concluded that it can be used in sourdough bread production.

Comparison of the physical and chemical properties of wheat and barley flour, and their products

(Tiry) Bread is a type of bread produced in northern part of Iraq (Kurdistan Region), and the normal Tiry bread is produced only from wheat flour. In this research, we have used wheat flour mixed with barely flour for both flour type, and we applied several chemical tests that include (moisture, protein, Ash, and wet and dry gluten). After making the Tiry bread by the flour, we have also applied some tests (texture test, color test, starch damage, and water absorption) in quality control laboratory at Halabja Technical College of Applied Sciences, Sulaimani Polytechnic University, in 2021. In the experiment we have applied, the results showed that the highest ratio of moisture is (14.8 %), while the lowest ratio of the Ash of WFT is (0.490 %). Then, the highest wet and dry Gluten of BFT ranged between (29.63 % - 10.22 %), and the highest starch damage percentage of BFK (8.660 %), while the highest percentage for the moisture for all bread tests of BB sample is (12.130 %), and the highest value of the bread for the hardness in WB is (285 g), and the lowest hardness for BB is (85 g).

THE INFLUENCE OF THE SACCHARIFICATION PROCESS ON BIOTECHNOLOGICAL PROPERTIES OF THERMOPHILIC SOURDOUGH

Fermented sourdough based on saccharified and thermophilic sourdough is used for the production of national types of bread at Belarusian bakeries. Its traditional technology is fully implemented only with the round-the-clock production of national types of bread with constant productivity for this assortment. The article notes that there isn’t scientifically substantiated information about the technological methods of action on fermented sourdough in a discrete mode. The influence of technological parameters of the saccharification process on the biotechnological properties of thermophilic sourdough has been established. The influencing factors and evaluation criteria are presented, the experiment plan is constructed. Changes in the total number of thermophilic lactic acid bacteriums, their activity and acidity of thermophilic sourdough at a stable temperature, duration, quantitative composition and unstable qualitative composition of the saccharified sourdough used were revealed. Regression equations that adequately describe the dependencies of the studied evaluation criteria on the selected factors and allow predicting the biotechnological properties of thermophilic sourdough in a discrete mode for the production of national types of bread have been obtained. Acceptable
 ranges of the quantitative composition of saccharified sourdough and technological parameters of its preparation with an unstable discrete process of saccharification and with a stable continuous process for obtaining thermophilic sourdough have been established.

Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread

The wheat flour baguette bread is one of the most important foods throughout the world. Therefore, improving the quality of this type of white bread has always been of interest. In this study, the effect of xylanase and pentosanase enzymes on the rheological properties of dough and baguette bread characteristics was investigated. Adding xylanase and/or pentosanase had led to improve rheological properties of the dough. Using 0.2 gr pentosanase in 100 g flour significantly strengthened the gluten network of the dough. Also, this treatment had the lowest extensibility and the highest resistance ratio number. The treatment containing 0.6 g xylanase and 0.1 g pentosanase in 100 g flour had a higher moisture content on the first, third, and fifth days of storage time. Regarding the color of the crust of the produced bread, it was found that the addition of both enzymes at higher levels, especially in enzyme mixtures, decreased the brightness of the bread crust. Due to the organoleptic features of breads, adding xylanase and pentosanase enzymes could improve the volume and crumb texture of the bread, but no significant difference was observed in baking uniformity, physical shape, taste, and odor of bread crumbs. In conclusion, the findings in this study indicated that the type of enzymes added and enzyme levels affected dough rheology, bread properties, and quality of the baguette bread significantly.

Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market.

BackgroundThe consumption of wheat/gluten is associated with adverse reactions for human health. Gluten and fructans are identified as the major compounds triggering and worsening adverse reactions to wheat, which are increasing, and as a consequence, avoidance of gluten/wheat is the common strategy of many individuals of the western population. Although bread is a product of daily consumption, there is a lack of information on the gluten and fructan contents and the influence of artisanal or industrial processes.ObjectiveThe aim of this study is to carry out a comparative characterization between artisan bakeries and hypermarkets in Spain for gluten and fructan contents in daily sold breads.DesignA total of 48 types of bread highly consumed in Spain sold in artisan bakeries (long fermentation) and hypermarkets (short fermentations) were selected for comparing the gluten and fructan contents. Methods such as reverse phase-high performance liquid chromatography (RP-HPLC), R5 monoclonal antibody (moAb), and fructans protocols were used for the quantification of these compounds.ResultsGreat variation for the content of gluten and fructans has been found between all bread categories. Although breads produced using long fermentation (artisan bakeries) contain significantly lower gluten, they have higher fructans than those using short fermentations (hypermarkets). Durum wheat breads had the lowest content of gluten. Moreover, spelt breads from artisan bakeries had the lowest content of fructans but not those from hypermarkets.DiscussionIn this study, we report the comparative characterizarion of the breads of the Spanish market. These food products presented variation in the amount of gluten and fructans, ligated in most of the cases to the nature of the providers: artisan bakeries against hypermarkets. Depending on the type of bread, the differences for the daily consumption of gluten and fructan can be 4.5 and 20 times, respectively.ConclusionsWe found strong differences for gluten and fructan contents among breads. These information may contribute to designing strategies to improve the management of gluten and fructans in bread.

Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)

Brassicaceae vegetables are rich in glucosinolates (GLS), which degrade into various breakdown products, including isothiocyanates (ITC), during food processing. ITC are associated with health-promoting properties; therefore, producing food products enriched with a high content of these compounds is of interest for improving and maintaining human health. The present study aimed at evaluating a potential increase in ITC formation in Brassicaceae-enriched bread while minimizing ITC-protein conjugates. The influence of pH on GLS degradation was evaluated in different bread types and pH-adjusted model breads. In all samples, ITC, nitriles, and ITC-amino acid conjugates were analyzed by GC–MS and LC-ESI-MS/MS, respectively. The highest ITC-Lys levels with 33.9 µmol BITC-Lys/g bread could be found in a (more alkaline soda) bread with a pH of 7.2, while “free” BITC content was the lowest. However, this finding could not be directly correlated to pH value, because in model breads no significant relation between the pH and the BITC content could be identified. Especially the baking process impacted the ITC content as it was reduced from dough to the bread by 98%. Therefore, a heated food product is not suitable for an enrichment with GLS-rich vegetables to achieve a high content on BITC. Nevertheless, in the bread matrix itself the degradation products and BITC-Lys conjugates were stable during storage.

Plant and agricultural handicraft and in the in Eastreu Arabic until the End A The prophet Mission's era

This research aims to identify the crafts and industries of agricultural crops in the Arabian Peninsula until the end of the era of the message, which had a clear and important impact on the lives of the inhabitants of the Arabian Peninsula, where these crafts and industries are different, including food and bread making, as well as the types of bread that existed at that time. As well as the uses of food dates, in addition to the manufacture of wines and the manufacture of oils, as well as dealing with the wooden industries (carpentry), as well as identifying the tools used by carpenters in this important craft, and getting acquainted with wood and its multiple uses in many important areas, whether in peace or war, as well as the miswak uses that it has become. A great affair since the advent of Islam, and the manufacture of ships, weapons and trigger, as well as dealing with chairs and household appliances to save the materials and toiletries that women used at that time, which were made of wood, playing tools, fibers and sticks, as well as getting to know the architecture (building) that was present in the regions. The Arabian Peninsula, where the method of construction differs, and the identification of industries, including textile and sewing, as well as plant foodstuffs It is used for tanning, uses of henna and gum, uses of vegetable dyes, the manufacture of perfumery (perfume) and fodder, and palm trees and their uses, as well as to identify the trade of manufactured materials in the Arabian Peninsula, including internal and external.

The Effect of Bread Consumption on Glycemic Control – A Systematic Review and Meta-Analysis of Intervention Studies

ObjectivesBread is a main carbohydrate sources in most diets and may hence be relevant for several health outcomes. This systematic review evaluated the effect of bread consumption on glycemic control in adults with and without type 2 diabetes mellitus (T2DM). MethodsA systematic literature search was performed in September 2020 using Medline, Embase, Web of Science and the Cochrane Library. Eligible studies had to employ different types of bread in adults with or without T2DM and report glycemic outcomes (primary outcome: mean difference (MD) in fasting blood glucose between intervention and control groups; secondary outcomes: MD in fasting insulin, HOMA-IR, and glycated hemoglobin (HbA1c)). Data were pooled using generic inverse-variance with random effects model and presented as mean MD between treatments with 95% confidence intervals (95% CIs). ResultsTwenty-one studies met the inclusion criteria, providing data on 966 participants. Compared to control breads, the consumption of the intervention breads resulted in lower values of fasting blood glucose (MD –0.21 mmol/L, 95% CI –0.39 to –0.03, I2 = 89%), yet no differences in fasting insulin (MD –1.60 pmol/L, 95% CI –6.10 to 2.91, I2 = 42%), HOMA-IR (MD –0.08, 95% CI –0.39 to 0.23, I2 = 63%) or HbA1c (MD –0.12%, 95% CI –0.40 to 0.17, I2 = 60%). The included studies showed a great degree of heterogeneity. ConclusionsThe type of bread influences fasting blood glucose in adults with and without T2DM. This argues for a mechanistic role of bread quality in metabolic health and calls for its consideration in future health policies. Funding SourcesThe project has received funding from the German and Norwegian Research Council under the umbrella of European Joint programming Initiative “A healthy diet for a health life” (JPI-HDHL) and of the ERA-NET Cofund HDHL INTIMIC (GA N 727,565 of the EU Horizon 2020 Research and Innovation Programme).

Sourdough use in Bread Production: Review

The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production and extending its shelf life through the enhancement of its flavor, textural and nutritional properties and delaying staling and microbial spoilage. However, the freshness, flavor, and textural quality are still major concerns and areas of development for the bread-making industry. Sourdough technology as a tool for enhancing the quality of pan bread, as discussed and studied by many researchers worldwide from different viewpoints, was reviewed in this article. The increased interest in sourdough-produced bread is a result of consumers’ demand for natural, flavor-intensive bread with good keeping qualities and shelf life to satisfy their quest for a more natural and healthier lifestyle. This review focuses mainly on describing the natural sourdough techniques developed by the conventional and modern approaches over the past decades in the production of healthier bread. The methods used in the production of sourdoughs as well as their effect on the quality of the various bread types are also reviewed.

How Different Are Industrial, Artisanal and Homemade Soft Breads?

Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.