Whole Wheat Bread Research Articles

Total and whole grain intake in Latin America: findings from the multicenter cross-sectional Latin American Study of Health and Nutrition (ELANS)

PurposeUnderstanding whole-grain intake and its associated factors is essential to tackle the double burden of malnutrition faced by Latin American countries. This study aimed to characterize total and whole grain intake in Latin American countries and to investigate foods contributing to these intake in the region.MethodsData were obtained from the multicenter cross-sectional survey Latin American Study of Nutrition and Health (ELANS), including 9128 participants residing in urban areas of eight Latin American countries. Data collection was performed via two household visits using a standardized questionnaire and two 24 h dietary recalls. Usual dietary intake of total grain foods and foods containing whole grains was estimated. The association between the intake of grain food groups and sociodemographic variables was investigated using multiple linear regression models with random intercepts.ResultsMean intake of total grain foods and foods containing whole grains was 318.6 g/d and 14.7 g/d, respectively. Total grain foods were less consumed by participants at older ages (−9.8 g/d), and females (−9.9 g/d), and more consumed by those in the lowest socioeconomic category (24.8 g/d). Foods containing whole grains were more consumed by participants at older ages (3.3 g/d), and females (4.0 g/d), while those in the lowest socioeconomic category consumed 2.9 g/d less. Major contributors to energy provided from foods containing whole grains were oatmeal, masa harina, whole-wheat bread, corn chips, and wheat crackers.ConclusionThe intake of grain foods represented a substantial part of the Latin American population’s diet, but the intake of foods containing whole grains was extremely low in all assessed countries.

Opportunities for diet quality improvement: the potential role of staple grain foods.

Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally specific policies. The current study investigated the potential nutritional impact of replacing staple grain foods with more healthful options. Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy and nutrient intakes. Urban area of São Paulo, Brazil. Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n 1741). The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5 % increases in Zn (+9·1 %), Ca (+9·3 %), vitamin E (+18·8 %), dietary fibre (+27·0 %) and Mg (+52·9 %) intake, while more than a 5 % decrease would be seen for total carbohydrate (-6·1 %), folate (-6·6 %), available carbohydrate (-8·5 %), Fe (-8·6 %), vitamin B6 (-12·5 %), vitamin B2 (-17·4 %), and vitamin B1 (-20·7 %). A substantial increase in the amount of more healthful grain foods consumed would be seen (10 g/d to 220 g/d, or from 4 % to 69 % of total grain intake). Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.

Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed to improve WWF's poor technological properties and the resulting bread quality. We tested the effect of a common bakers' strategy to improve WWF performance: adding part of the water of the recipe during the kneading operation. First, the kneading operating conditions were optimized to perform the gradual water addition. The optimized dough sample was tested in a second trial to make an in-depth investigation of the effect of (i) the amount of water added during kneading and (ii) the total water content on dough molecular mobility (with Low Resolution 1H NMR), dough rheology and bread quality. The gradual addition of water caused significant variations in proton mobility and dynamics; it improved dough rheological properties, but did not affect the bread quality. A higher dough water content (i.e., 60%) than predicted by the Farinograph test significantly improved the bread quality in terms of bread and crumb specific volumes, and bread texture. Combining the gradual water addition with high water content could be a strategy to enhance the quality of WWF doughs and breads, promoting the consumption of fibre-enriched foods.

Emmer wheat (Triticum dicoccum (schrank.) schuebl.) in the technology of whole-wheat bread production

Worldwide interest in healthy food is promoting the production of non-traditional bakery products. Whole-wheat bread refers to such kind of products. Emmer as a crop with a valuable chemical composition is a promising source of raw materials for developing grain bakery products of increased nutritional value and giving them functional properties. The high content of proteins in emmer wheat characterized by a balanced amino acid composition, food fibers, and minerals is indicated. The possibility of using emmer wheat grain (Triticum dicoccum (Schrank.) Schuebl.) in bread making for the production of whole-wheat bread is analyzed. The chemical composition and quality indicators of emmer wheat grain of Runo variety grown in the Orel region are established. The conducted analysis of the content, wet gluten quality and autolytic activity changes (in terms of falling-number) in emmer wheat grain at steeping stage shows the necessity to develop technological methods that allow providing the production of high-quality whole-wheat bread. Methods for steeping emmer wheat grain have been developed that neutralize the deterioration of the technological properties of emmer wheat grain at the steeping stage and allow producing whole-wheat bread with high organoleptic and physicochemical characteristics.

Migration Theory

Migration Theory Candice May (bio) 1 Once there was a girl who made a castle out of her own body. Inside the castle, she lived as a prisoner on the top floor, high up in the sky. She did a lot of thinking. Every day, she thought about only one thing: food. She thought about warm apple fritters, chocolate cake, and her grandma's whole-wheat bread. She thought about honey, drizzling off a spoon, into a dish of vanilla ice cream. She thought about pizza with fresh basil and mozzarella. Bagels with cream cheese and strawberry jam. Spaghetti. In the castle, there was also a witch who guarded the entrance and hovered between the girl's thoughts. The witch told the girl, You can't have that. And for years, the girl believed her. The girl's bones became bricks and her torso very long, like a column. Her hair thinned and she was cold. Always so cold. The witch liked nothing better than to stand before the girl, holding out forkfuls of food towards the girl's open mouth. You can't have that, the witch taunted. You can't have that. The girl grew skinnier and skinnier, and some people in the real world started to notice. They cooked all of her favorite foods: blueberry muffins, hamburgers, French fries with ketchup. But by this time, the girl was so terrified of the witch that she would not eat one bite, lest the witch punish her. Instead, she ran. She ran up and down the spiralled staircase, up and down the hallways. Her parents and friends begged her: Please, stop running. You're disappearing before our eyes. Won't you leave this castle and the witch behind? They aren't even real. But the girl could not stop. 2 Two ancient parts of the brain, Cortex and Limbic, stand in front of a fridge full of food. They look at containers of leftovers while they talk, occasionally closing the fridge door, opening it again. Cortex: You can't have that. Limbic: Maybe I could just smell it? Cortex: You can smell it for five seconds, but no more. Because then you'll want to eat it. Limbic: Okay. (Opens a container of leftover baked chicken with rosemary, inhaling deeply.) Oh, that's so good. Maybe just a nibble off the end? Cortex: No. You won't be able to stop. You know that. Control yourself! Limbic: Okay. (Closes the container. Sighs.) Cortex: Remember your goals. No food until dinner. Limbic: I remember the best dinner I ever had. I was eight years old. It was my birthday. My mom [End Page 200] cooked hot dogs and I ate three! Packed with relish, mayonnaise, mustard. Chips on the side, and then a homemade strawberry shortcake. It was sweet and thick with icing, and I ate— Cortex: Stop! Control yourself! Stop this immediately. Limbic: I'm sorry. I'm such a fuck up. (Starts to cry.) Cortex: You are so emotional. Limbic: Maybe something from the back of the fridge? (Forages the containers.) Cortex: If you eat something now, imagine how bad you'll feel later. You're too impulsive! Limbic: God, my pulse is starting to race again. I can't breathe. Help me, I can't breathe and my skin is itchy. Oh god, oh god! I can't breathe! (Slams the fridge door.) Cortex: You're just anxious. You wind yourself up too much. We should go for a walk. Limbic: Yes! A walk. How about a run? Can we run? Cortex: Even better. Get going. Limbic: Then can I eat? Cortex: Maybe a little. If you run more than you did yesterday. Limbic: (Pulls on running shoes, races out the door.) 3 You know the stereotypes: high achieving, controlling, vanity-stricken white girl. Also: anxious, people pleaser, obsessive compulsive. There have been many, many psycho-analytical theories. The wicked witch is nothing but your own psyche, nervosa, which causes you to will your appetite away. You're just a nervous, nail biting girl, locked up in your own bones, banging on the walls. Freud figured it out, long ago: you're melancholic with an underdeveloped sexuality...

Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation

The objective of the present study was to evaluate the effect of enzymes (xylanase and amylase) and emulsifiers (SSL and DATEM) on the rheological properties of dough and physicochemical, textural, microstructural, nutritional, as well as sensory attributes of whole wheat bread (WWB). Based on the results, the combination of xylanase and emulsifiers had a synergetic influence on the dough rheology and bread attributes due to the interactions among enzyme-emulsifiers and bread ingredients. Incorporating xylanase, SSL, and DATEM into the whole wheat bread formulation significantly enhanced the stability, extensibility, total antioxidant activity, and general acceptability, while phytic acid content and hardness of the final bread were decreased. Regarding SEM analysis, a more homogeneous and uniformed texture was observed in the samples containing xylanase and emulsifiers, compared to the bread without any additives. On the other hand, amylase demonstrated no strengthening effect on whole wheat bread, this could be explained by its influence on the starch decomposition. WWB prepared with a combination of enzymes and emulsifiers was given higher scores in the organoleptic parameters. In conclusion, fortification of whole wheat bread with xylanase, amylase, SSL, and DATEM can play a positive role in the quality as well as the nutritional value of WWB.

Evaluación de la estabilidad microbiológica del pan de molde integral mediante el uso de natamicina

En los últimos años existe un interés creciente por ingerir alimentos naturales, es decir, que sean mínimamente procesados. La bioconservación satisface estos requisitos, ya que aprovecha la capacidad de microorganismos reconocidos como seguros (GRAS) y/o de sus metabolitos para inhibir el desarrollo de microorganismos alterantes o patógenos en alimentos. En el sector panadero el principal inconveniente es la conservación del pan luego del horneado, ya que por la composición y la temperatura de almacenamiento son muy propensos al ataque por hongos. La finalidad de la presente investigación fue evaluar la estabilidad microbiológica del pan de molde integral aplicando por aspersión, soluciones de natamicina con diferentes concentraciones de alcohol en la superficie del panificado a 65°C y 30°C. El estudio implicó análisis microbiológicos de mohos y levaduras, determinaciones de humedad y una evaluación sensorial mediante una prueba triangular, con 24 jueces semi entrenados. Se siguieron las metodologías descritas en los métodos de la AOAC e ISO. El análisis de humedad y el recuento de mohos y levaduras muestran que no existen diferencias significativas (P<0.05) entre los tratamientos. En cuanto al análisis sensorial se evidencia que no existen diferencias significativas en el sabor. Estos resultados demuestran que el pan de molde integral mantiene su estabilidad microbiológica durante los 18 días de estudio siendo el uso del bioconservante una respuesta para los consumidores que continuamente buscan productos más frescos y con menor cantidad de aditivos químicos.

Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Consumer interest and recognition of the link between health and diet have spurred the demand for functional foods. This study evaluated the quality characteristics of functional bread developed from the blends of wheat (WHF), malted millet (MMF), and ‘okara’ (SYF) flour. A three-component constrained mixture design which generated fourteen (14) experimental runs based on different combinations of wheat (50–90%), malted millet (5–45%), and ‘okara’ (5–45%) flours was adopted for the production of functional bread. The flour blends were processed into bread and analyzed for sensory acceptability and antioxidant properties (radical scavenging activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), total flavonoid, and phenolic contents. The optimum flour combination in obtaining higher antioxidant properties and acceptability was 65.18% WHF, 19.43% MMF, and 15.39% SYF using numerical optimization techniques. The control (100% whole-wheat bread) and optimized bread produced were assessed for physico-chemical, antioxidant properties, color, and sensory qualities. The total dietary fiber, calcium, phosphorus, and sodium of the optimized bread were significantly higher (p < 0.05) than in the control sample having 11.25 and 9.23%, 127.80, and 75.65 mg/100 g, 68.18 and 63.77 and 13.83 ppm and 12.62 ppm respectively. The total flavonoid and phenolic contents of the control and optimized bread were significantly (p < 0.05) different with values ranging from 97.90 to104.86 mg/100 g and 62.38 to 54.69 mg/100 g respectively. A significant variation was observed in the sweetness and denseness intensity between the control and optimized bread, but no significant differences were recorded in the intensities other attributes studied. The study revealed that the chemical and antioxidant properties of the developed functional bread validate its potential health-promoting effects.

Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads

Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer’s spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content.

Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus).

Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono- or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole-wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole-wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole-wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole-wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry.

Understanding whole-wheat flour and its effect in breads: A review.

Although the consumption of whole grains, including bread made with whole-wheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed

This study aimed at investigating two strategies to enhance the bioaccessibility of phenolic compounds from whole-wheat breads: enzymatic bioprocessing and addition of green coffee infusion. Although both strategies had a significant effect on increasing the contents of total soluble phenolic compounds in breads, the addition of green coffee infusion was much more relevant (19.1-fold) than enzymatic bioprocessing (1.8-fold). The phenolic compounds present as soluble forms were completely released from all breads’ matrix already at the oral phase of digestion. While gastric digestion did not promote the release of insoluble phenolic compounds, intestinal conditions led to a slight release. All bread samples showed maximum phenolic compounds bioaccessibility after 4 h of gut fermentation. Upon the end of in vitro digestion and gut fermentation, the difference between the strategies was that enzymatic bioprocessing accelerated ferulic acid release, while the addition of green coffee infusion increased 10.4-fold the overall phenolic compounds bioaccessibility.

Characterization of Whole Wheat Bread Reformulated with Pea and Soy Protein Isolates

Aims: At present, there is an increasing demand for plant-based proteins due to their nutritional values and beneficial effect to the environment. Improving the availability of plant protein enriched foods would be highly beneficial for the consumers to follow a healthy diet. Reformulating a commonly consumed product, such as bread, with plant-based protein will be a convenient option for the people to improve their protein intake. Therefore, the objective of this study was to determine the effect of protein isolate (pea and soy) on color, microscopic structure, sensory properties, and protein content in whole wheat bread. Methods: The experiments were conducted at the University of Guelph, ON, Canada. Seven whole wheat bread samples (control, P20, P30, P40, S20, S30 and S40) were prepared (n = 3 loaves for each treatment). Results: The RGB and L*a*b*values of loaf (crust) and slice (crumb) of the control bread was higher than that of all protein enriched bread samples. The control bread had larger pores than the protein enriched samples. The pores in the pea protein isolate enriched bread were tightly packed while compared to soy protein. There was no difference in most of the sensory attributes between control and S20 breads. In terms of softness, all protein blended breads scored lower than the control. Fifty percentage of the panelists chose S20 as their first choice, whereas only thirty percent selected control as their first choice. The protein content of the bread samples was 8.9, 15.4, 18.1, 20.7, 15.9, 18.6 and 20.9%, for control, P20, P30, P40, S20, S30 and S40, respectively. Conclusion: Soy protein isolate has more opportunities than pea protein isolate to incorporate with whole wheat flour, and produce acceptable bread.

Effects of Germination Duration on the Nutrient Content, and Functional and Sensory Attributes of Whole Wheat Bread Made from Organic Hard Red Wheat

Abstract Objectives It has been previously suggested that bread made from germinated grains have superior nutrient profiles, sensory attributes, and/or functional characteristics. This study assessed the impact of germination duration on two organic wheat varieties (Expresso and Basalt; Triticum aestivum L.). The outcomes of interest were wheat nutrient content, dough functional characteristics, and bread sensory attributes. We hypothesized that free sugar and resistant starch content would increase with germination duration and phytic acid, total starch, and solubilized starch would decrease. We hypothesized that functional characteristics of dough would worsen with greater germination duration and sensory perceptions of bread would follow a similar trend. Methods Each wheat variety was tested at four different germination durations (6, 12, 24, and 36 h) and compared to a control ungerminated wheat (0 h). Free sugar, starch, and phytic acid content were determined enzymatically. Dough functionality was assessed using the falling number and farinograph results. A semi-trained panel of judges assessed the sensory characteristics of the resulting whole-wheat bread. Results The free sugar content of wheat flour increased with germination duration (P &amp;lt; 0.05). Only in Expresso, total and solubilized starch decreased after a 24-h germination period (P &amp;lt; 0.05). No clear pattern emerged for changes in resistant starch or phytic acid. Functional characteristics decreased with germination duration and resulted in whole-wheat bread with inferior crumb in the 24-h (Expresso) and 36-h (Basalt) treatments (P &amp;lt; 0.05). Despite inferior functionality in longer germination durations, there was no difference in the overall sensory acceptability of breads. This suggests that the use of germinated wheat in artisanal bread would be acceptable to consumers. Conclusions We observed a positive linear relationship between germination duration and free sugar content. This result suggests that breads made from wheat germinated for greater than 24-h may be sweeter and lead to greater acceptance of whole-wheat bread. Funding Sources We would like to acknowledge the educational gifts provided to the Tufts Friedman School of Nutrition Science and Policy from Skagit Valley Malting and Cascade Organic Farms.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

Background:The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively.Methods:Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated.Results:Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis.Conclusion:Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

The effects of a 3-month nutrition intervention on dietary habits and weight change in hospitalized schizophrenic patients with metabolic syndrome

AbstractIntroduction: Schizophrenic patients are more likely to develop metabolic syndrome (MetS) than the general population. Although the exact reasons for higher MetS prevalence are not yet been fully determined, poor dietary habits may contribute to its development. This study aims to examine the effects of a 3-month nutrition intervention on dietary habits and weight change in hospitalized schizophrenic patients with MetS.Materials and Methods: Seventy-nine hospitalized schizophrenic patients with MetS (aged 18–67) were enrolled in a 3-month randomized controlled trial. Sixty-seven of initially enrolled patients (84.8%) completed the intervention. Participants were randomly assigned to an intervention group (IG; n = 33) or a control group (CG; n = 34). The IG followed the DASH diet (-400 kcal/day when compared to regular hospital diet), the CG continued being on a regular hospital diet (2200–2400 kcal/day), while both groups participated in a nutrition educational program (4 lectures about the development of healthier eating habits). Prior and after the intervention, body weight (BW) was measured and dietary habits were assessed using the nutrition section of Dlugosch &amp; Krieger's General Health Behaviour Questionnaire. Participants also kept a diary of food individually purchased.Results: Nutrition intervention positively modulated the dietary habits and BW of both groups. After 3 months, in the IG, the consumption of white bread (p &lt; 0.001), pastries (p &lt; 0.001), cured meat products (p &lt; 0.001), sweets (p = 0.003), and carbonated soft drinks (p = 0.009) significantly decreased, while the consumption of whole-wheat bread (p &lt; 0.001), fruits (p &lt; 0.001), nuts (p &lt; 0.001), and vegetables (p &lt; 0.001) significantly increased, when compared to the baseline data. Simultaneously, in the CG, the identified modifications mainly referred to a decreased consumption of snacks (p = 0.042) and fast food (p = 0.005), together with an increased consumption of low-fat milk and dairy products (p = 0.019) and vegetables (p = 0.003). Furthermore, results have shown that, compared to the CG, IG significantly improved dietary habits by decreasing the consumption frequency of white bread (p &lt; 0.001), cured meat products (p &lt; 0.001), and sweets (p = 0.043), while at the same time significantly increasing the consumption frequency of whole-wheat bread (p &lt; 0.001), low-fat milk and dairy products (p &lt; 0.001), fruits (p &lt; 0.001), nuts (p &lt; 0.001), and vegetables (p &lt; 0.001). After 3 months, BW significantly decreased in IG (p &lt; 0.001) and CG (p = 0.018), but with no significant difference between respective groups (p = 0.943).Discussion: The findings suggest that this type of a 3-month nutrition intervention could be a valuable tool for an improvement of dietary habits and potentially an add-on therapy to reduce the MetS prevalence and the overall cardiovascular risk in schizophrenic patients.

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

SUMMARYResearch backgroundWholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.Experimental approachWholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.Results and conclusionsThe amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.Novelty and scientific contributionThe effect of milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking to account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.

Acute Effect of Pistachio Intake on Postprandial Glycemic and Gut Hormone Responses in Women With Gestational Diabetes or Gestational Impaired Glucose Tolerance: A Randomized, Controlled, Crossover Study.

Long-term consumption of pistachios could potentially improves glucose homeostasis. Impaired postprandial glucose, insulin, and glucagon-like peptide-1 (GLP-1) responses have been reported in gestational diabetes mellitus (GDM) patients. The objective of this study was to evaluate the acute effects of two isocaloric test meals, 42 g pistachios and 100 g whole-wheat bread (WWB) on postprandial glucose, insulin, and gut derived incretin levels in Chinese women with gestational impaired glucose tolerance (GIGT) or GDM. Expected glucose and insulin responses were observed after WWB consumption. Isocaloric pistachio intake had minimal effect on blood glucose or insulin. In both GIGT and GDM patients, significant higher GLP-1 levels were observed at 90 and 120 min after pistachio compared to WWB intake. Significant lower gastric inhibitory polypeptide (GIP) levels were observed at 30 and 60 min in GDM patients or 120 min in GIGT patients after pistachio compared to WWB intake. In summary, isocaloric pistachio intake induced significantly lower postprandial glucose, insulin and GIP but higher GLP-1 levels compared to WWB. Our data suggest pistachios are effective alternative to a low-fat, high-carbohydrate food to improve postprandial glucose, insulin, and GLP-1 response in women with GDM and GIGT.

A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

The aim of this study was to screen for a lactic acid bacterium (LAB) that could improve the quality of whole wheat bread (WWB) and extend its shelf life. The LABs with strong antifungal activity were screened among twenty LABs. Both sourdough properties (rheology, tensility, water mobility and gluten structure) and WWB qualities (texture, volatile flavour and shelf life) were determined and compared. The results showed that the Lactobacillus plantarum LB-1, F-3 and F-50 exhibited stronger antifungal activity among the twenty tested LABs. Moreover, compared to the other LABs, the sourdough fermented by LB-1 demonstrated significantly better viscoelasticity, extensibility, and water holding capacity, as well as a more ordered gluten secondary structure (6.49% more than the control). Meanwhile, Lactobacillus plantarum LB-1 can remarkably improve the texture characteristics, enrich the aroma volatile compounds, and prolong the shelf life of WWB from 3 days to 6 days compared to the control group. Above all, Lactobacillus plantarum LB-1 was recommended for WWB fermentation to improve its quality and to extend the shelf life.

The relation between consumption of whole wheat bread and chronic diseases in Kayseri: Level of knowledge of consumers about whole wheat bread

This research was performed to investigate the relationship between whole wheat bread and chronic diseases and to determine knowledge levels of consumers in Kayseri. 1200 participants randomly selected were grouped as consuming and not consuming whole wheat bread and their characteristics were obtained by questionnaire form. The average age of participants was 33.0±1.0 years. While 43.4% of participants consumed whole wheat bread, 56.6 of them didn’t consume. It was detected that the consumption of whole wheat bread decreased as the ages of the participants increased (p &amp;lt;0.05). Although not significant, rate of undergraduate and postgraduate education level was higher in those who consume whole wheat bread than in those who non consume (51.3%). The differences between the groups in terms of income level were significant (p &amp;lt;0.05). The rate of diagnosed diseases were higher in those who don’t consume whole wheat bread (41.5%) than in those who consume (34.9%) and it was determined that there is a relationship between whole wheat bread consumption and presence of chronic disease (p&amp;lt;0.05). It was found that 66.4% of participants prefer whole wheat bread because of it is healthy and easily accessible (45.7%). In both of two groups, the ratio of those who know the difference between breads was higher than the ratio of those who don’t know (p&amp;lt;0.05). The rate of those who are not aware of the Ministry of Health's work was lower in those who consume whole wheat bread (43.6%) than in those who don’t consume (59.4%). While 50.3% of those who consume whole wheat bread read nutrition facts label, this rate was 26.4 in those who don’t consume (p&amp;lt;0.05).