Physico-chemical and nutritional properties of cereal-pulse blends for bread making

Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour, 10% full fat soy flour, 10% defatted soy flour, 15% full fat soy flour + barley flour and 15% defatted soy flour + barley flour to wheat flour not only increased the total protein, glutelin (protein fraction), total lysine, dietary fibre and beta-glucan contents of cereal-pulse blends for bread making, but could also produce a product of acceptable quality.     

Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars

We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato–wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato–wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads.     

A guar-enriched wholemeal bread reduces postprandial glucose and insulin responses

We have developed a guar wholemeal bread and tested its physiological efficacy and sensory qualities. The objective of the study was to estimate the optimum concentration of guar in bread required to reduce postprandial glycaemia and insulinaemia without adversely affecting the quality of the bread. Following overnight fasts, 15 normal weight, non-diabetic subjects consumed meals of wholemeal bread alone (controls) and supplemented with guar at three different concentrations (5, 10 and 15% replacement of wheat flour). Blood samples for glucose and insulin analysis were taken preprandially, and at 30 and 60 min after the start of each meal. The acceptability of the wholemeal control and guar breads was assessed using a hedonic scaling method. A significantly lower blood glucose rise at 30 min was found after the 15% guar bread meal compared to the control. Plasma insulin responses at 30 and 60 min were significantly lower after the 10 and 15% guar bread meals compared to the controls. Hedonic scores indicated that the subjects found the 5 and 10% guar breads acceptable and in the case of the 5% variety the mean score was identical to the control. We suggest that a guar concentration of between 5 and 10% replacement of wheat flour (wholemeal or white) should be used for the baking of guar wholemeal bread but further work is needed to define the precise quantity of guar required.     

Partial substitution of sodium with potassium in white bread: feasibility and bioavailability

A high sodium intake, to which bread makes a major contribution, and a low potassium intake are believed to be important factors in the promotion of cardiovascular disease. Our aims was to determine to what extent salts of potassium could substitute sodium chloride and potassium-rich soya flour could replace wheat flour without detrimental effect on acceptability, and to measure the bioavailability of a potassium salt added to bread. A single-blind organoleptic evaluation was carried out on eight different potassium-enriched breads by 41 panellists. Thereafter, six volunteers consumed standard or potassium-chloride-fortified bread in an 11-day single-blind cross-over feeding trial to determine the bioavailability of the supplemental potassium. Two breads in which 30% of the sodium was replaced by potassium salts, and bread in which 10% of wheat flour was replaced with soy flour, had acceptability scores similar to the standard bread. In the metabolic study a supplement of 22 mmol/day potassium chloride incorporated into the bread was found to be wholly bioavailable. A substantial reduction in sodium and an increase in potassium intake could be achieved by substituting potassium salts for sodium chloride in bread.     

Partial substitution of sodium with potassium in white bread: feasibility and bioavailability

A high sodium intake, to which bread makes a major contribution, and a low potassium intake are believed to be important factors in the promotion of cardiovascular disease. Our aims was to determine to what extent salts of potassium could substitute sodium chloride and potassium-rich soya flour could replace wheat flour without detrimental effect on acceptability, and to measure the bioavailability of a potassium salt added to bread. A single-blind organoleptic evaluation was carried out on eight different potassium-enriched breads by 41 panellists. Thereafter, six volunteers consumed standard or potassium-chloride-fortified bread in an 11-day single-blind cross-over feeding trial to determine the bioavailability of the supplemental potassium. Two breads in which 30% of the sodium was replaced by potassium salts, and bread in which 10% of wheat flour was replaced with soy flour, had acceptability scores similar to the standard bread. In the metabolic study a supplement of 22 mmol/day potassium chloride incorporated into the bread was found to be wholly bioavailable. A substantial reduction in sodium and an increase in potassium intake could be achieved by substituting potassium salts for sodium chloride in bread.     

Nutritive value of various breads in Saudi Arabia

The nutritive value of nine Saudi breads prepared from wheat, millet and corn were measured chemically by proximate, minerals and vitamins analyses. On fresh weight basis, the bread contained 26.4-44.7% moisture, 6.6-10.4% protein, 0.4-2.4% fat, 40.2-60.6% available carbohydrates, 1.8-5.7% dietary fibre, 0.6-2.4% ash and 190-273 Kcal (metabolizable) per 100 g. All the breads were low in Ca (2.2-12.5mg/100 g), P ranged from 41.9-320.8, Na 83.2-794.6, K 0.7-224.2 and Fe 1.6-7.8mg/100 g. The contents of vitamin A (RE), thiamin and riboflavin ranged from 0-145mug, 0.01-0.26mg, 0.02-0.13 mg/100g respectively. The bread contributed 12-18, 2-8 and 77-84% of the total food energy from protein, fat and carbohydrates respectively. Wheat bread (355 g/head/day) provided 45 and 61% of energy and protein requirements respectively at national level per person per day.     

Nutritive value of various breads in Saudi Arabia

The nutritive value of nine Saudi breads prepared from wheat, millet and corn were measured chemically by proximate, minerals and vitamins analyses. On fresh weight basis, the bread contained 26.4-44.7% moisture, 6.6-10.4% protein, 0.4-2.4% fat, 40.2-60.6% available carbohydrates, 1.8-5.7% dietary fibre, 0.6-2.4% ash and 190-273 Kcal (metabolizable) per 100 g. All the breads were low in Ca (2.2-12.5 mg/100 g), P ranged from 41.9-320.8, Na 83.2-794.6, K 0.7-224.2 and Fe 1.6-7.8 mg/100 g. The contents of vitamin A (RE), thiamin and riboflavin ranged from 0-145 micrograms, 0.01-0.26 mg, 0.02-0.13 mg/100 g respectively. The bread contributed 12-18, 2-8 and 77-84% of the total food energy from protein, fat and carbohydrates respectively. Wheat bread (355 g/head/day) provided 45 and 61% of energy and protein requirements respectively at national level per person per day.     

Effect of Supplementation of Soy,Sorghum, Maize,and Rice on the Quality of Cooked Noodles

Partially defatted soy-dhal was blended with refined wheat flour and cereals i.e., sorghum, maize, and rice, to develop three types of noodles which were evaluated for their organoleptic acceptability. From the mean score values, all of the developed noodles were found acceptable. Nutritional evaluation of the processed noodles revealed that supplementation of soy and sorghum, soy and maize, and soy and rice to wheat flour resulted in a 14.2, 19.5, and 3.1% increase in protein content of the processed supplemented noodles when compared to the processed control noodles. Comparison of processed supplemented noodles with processed control noodles revealed a significant (P?<?0.05) increase in fat and carbohydrate content, and non-significant differences in moisture, ash, crude fiber, and energy contents. However, when processed noodles were compared with their respective unprocessed flours (UCF), a significant increase in all of the proximate constituents was noticed. Total soluble sugar, reducing sugar, and non-reducing sugar contents of the processed noodles were similar to those of the control. A significant decrease in phytic acid (40–43%) and polyphenol (59–63%) contents of processed supplemented noodles occurred more than that of unprocessed flour of noodles. The in vitro protein (25–28%) and starch digestibility (31–36%) of processed supplemented noodles also improved significantly when compared to the unprocessed flour of noodles.     

Nutritional Content of Sliced Bread Available in Quebec,Canada: Focus on Sodium and Fibre Content

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content.     

Fructan content of commonly consumed wheat,rye and gluten-free breads

Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61–1.94 g/100 g), with rye bread being the richest source (1.94 g/100 g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00 g/100 g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76–1.09 g/100 g) and gluten-free breads (0.36–1.79 g/100 g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.     

Colonic fermentation of some breads and its implication for energy availability in man

Five breads (100% wholemeal wheat (Wheat), 75% bulgar: 25% wheat flour (Bulg1), 50% bulgar: 50% wheat flour (Bulg2), 100% rye (Rye), and 100% pumpernickel (Pump)) were substituted isocalorically for white bread (White) and fed to a healthy ileostomate for three days and the ileal effluent was collected and analysed. Small intestinal apparent metabolizable energy (ME_a) absorption, determined using the Atwater energy system [(crude protein×4.0 Kcal/g)+(extractable fat×9.0 Kcal/g)+(total carbohydrate×4.0 Kcal/g)], decreased for the five breads from 92.7% for white to 88.2% for Pump. The collected ileal effluent was then fermented in vitro with mixed human microflora for 24h and short chain fatty acid (SCFA) production was measured (mmol SCFA/g ileal organic matter) and the available energy (AE) potentially absorbed as SCFA was predicted. It was estimated that the whole grain breads would increase the number of calories being absorbed as SCFA by 20% to 70% relative to white bread. The net metabolizable energy (NME), the sum of ME_a and the AE, available to an individual with an intact colon was estimated to be 96% of the caloric intake determined using the Atwater energy system. However, there was a dramatic shift in energy absorption from the small intestine to the colon with 3.7% of the NME being absorbed as SCFA when white bread was consumed versus 6.3% from pumpernickel.     

Fructan content of commonly consumed wheat, rye and gluten-free breads

Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61-1.94?g/100?g), with rye bread being the richest source (1.94?g/100?g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00?g/100?g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76-1.09?g/100?g) and gluten-free breads (0.36-1.79?g/100?g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.     

Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers

Fortification can help individuals achieve adequate nutritional intake. Foods may be fortified with soy flour as a source of protein for individuals limiting their intake of animal products, either due to personal dietary preference or to reduce their intake of saturated fat, a known risk factor for heart disease. This study determined the feasibility of fortifying peanut butter graham crackers by substituting soy flour for all-purpose wheat flour at 25%, 50%, 75%, or 100% weight/weight. Graham crackers fortified with soy flour were compared to similarly prepared nonfortified peanut butter graham crackers. Moisture contents of all graham crackers were similar. Consumers (n=102) evaluated each graham cracker using a hedonic scale and reported liking the color, smell, and texture of all products. However, unlike peanut butter graham crackers fortified with lower levels of soy, graham crackers fortified with 100% weight/weight soy flour had less than desirable flavor, aftertaste, and overall acceptability. Overall, this study shows that fortification of peanut butter graham crackers up to 75% weight/weight with soy flour for all-purpose wheat flour is acceptable.     

Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry

Liquid chromatography–mass spectrometry (LC–MS) was used to determine folate profiles for various flours and bread from Norway and Sweden. The following ranges in total folate (expressed in μg folic acid equivalents/100 g fresh weight (FW)) were found in Norwegian/Swedish samples: sifted wheat flour (14–20/4–7), wholegrain wheat flour (34–47/20–40), wheat bran (94/109), sifted rye flour (12–30/26–31), wholegrain rye flour (23–50/48–79), rolled oats (21/26), oat bran (27/46), soft bread (17–33/14–40), and crisp bread (40–80, all from Sweden). Generally, Norwegian sifted and wholegrain wheat flours were richer in folate compared with Swedish samples. Conversely, Swedish rye flours were richer in folate than Norwegian samples. Folate content in bread was slightly higher in Swedish samples, especially for crisp bread. The major folate forms found in cereals were 5-HCO-H₄folate, 10-HCO-H₄folate and 5-CH₃-H₄folate. A higher content of 5-CH₃-H₄folate was found in bread than in flour, due to yeast; indeed, 45–70% of the folate found in bread was estimated to originate from baker's yeast. Among the breads, those with the highest folate content were crisp bread made from rye and yeast. Most soft breads were moderate folate sources, even though they were baked with wholemeal flours.     

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

The study aimed at improving the nutritional profile of yeast leavened salt reduced sliced bread and puccia type bread fortified with a wheat-based Lactobacillus plantarum ITM21B fermentation product (Bio21B). The protein content of bread made under laboratory conditions was increased by using: (i) chickpea flour (CF) (15% wt/wt flour) and Bio21B or (ii) the Bio21B containing a fungal protease to favour the gluten hydrolysis. Products showed increased protein and total amino acid content and improved protein digestibility. Moreover, the formula significantly affected the protein pattern of breads which, according to the results of the microfluidic two-dimensional electrophoresis (μ2DE) protein pattern, were discriminated as observed by the PCA plot. The use of CF was validated at industrial pilot plant producing salt reduced sliced bread and puccia type bread. The resulting products showed improved nutritional profile and a sensory quality comparable to the company’s products containing salt.     

Breath hydrogen and methane responses of men and women to breads made with white flour or whole wheat flours of different particle sizes

OBJECTIVE: While it is well known that consumption of whole grain foods results in beneficial health effects, the great majority of Americans prefer bread made with white flour. Consumption of whole grain foods in high fiber menus may cause undesirable intestinal responses. The purpose of this study was to determine whether consumption of bread made with ultra fine ground whole wheat flour retained beneficial effects while reducing undesirable effects. METHODS: Twenty-six men and women (31 to 55 years of age) consumed glucose solutions or bread made with white, whole wheat or fine ground whole wheat flour (1 g carbohydrate/kg body weight) in a Latin square design after two days of controlled diet. Breath methane and hydrogen were determined over the 24 hours after consumption of test foods. RESULTS: Hydrogen and methane responses of men and women were similar. There were no significant differences in methane responses to the different treatments, but hydrogen response was increased by all breads (p<0.0001). Although the overall mean response values were similar for all three breads, the patterns of hydrogen response differed (treatment*time, p<0.003). Gastrointestinal symptoms were not associated with fiber content or particle size of bread; however, subjects reporting symptoms tended to have higher methane responses (0.05相似文献   

Palm date seeds as an alternative source of dietary fiber in Saudi bread

Palm date seeds were milled into two fractions: fine and coarse. Total dietary fiber (TDF) contents were found to be around 71 and 80% respectively. These fractions were used to replace flour in Saudi Mafrood flat bread at 0, 5, 10 and 15% replacement levels. The corresponding wheat bran replacement levels were used as control. Breads were evaluated by total dietary fiber analysis, dough rheology measurements and by panels of people trained in sensory evaluation. Breads containing milled date seed fraction are slightly lower in protein and slightly higher in fat but substantially higher in total and soluble dietary fiber than the control bread. Coarse fraction at 10% replacement level was found to increase the TDF fiber contents in bread by four‐fold without a significant adverse effect on bread quality. Wheat bran at the same level replacement increased TDF content in bread by only threefold. Futhermore, breads containing 10% milled coarse fraction were better or similar to the corresponding wheat bran control in sensory evaluation. In contrast, the fine fraction was found to cause a deterioration in bread color, flavor, odour, chewing, uniformity and overall acceptability. These effects increased with increasing concentration of the fine fraction. The farinograph and extensograph were used to study the effect of date seed fractions on dough rheology. The coarse fraction affected the mixing characteristics and extensograph parameters in a relatively similar manner to wheat bran but the fine fraction behaved in a different manner.     

Study on digestibility and energy availability of daily food intake in Japanese (Part 3. Cereals)

Four male Japanese were fed a semisynthetic diet including egg and soy powder as protein source for seven days (Basal-diet period), and in the following seven days 200 g of polished rice, wheat flour and buckwheat flour added at the expense of part of the corn starch and sugar in the basal diets (Test-diet period). Urine and feces were collected throughout both periods and the contents of nitrogen, fat and energy in these excreta were determined. Digestibility of protein (N), fat and carbohydrate (by difference) was calculated. The protein digestibilities of the polished rice (in the form of cooked grains), wheat flour (in the form of cooked powder) and buckwheat flour were 89.6 +/- 5.0%, 93.4 +/- 2.9% and 85.1 +/- 2.5%, respectively. The fat digestibilities of the polished rice, wheat flour and buckwheat flour were 93.6 +/- 1.8%, 70.8 +/- 13.5% and 103.1 +/- 8.4%, respectively showing relatively large variation (This results may be caused by an errors in measurement). The carbohydrate digestibility was close to 100%. The net energy availabilities of the polished rice, wheat flour and buckwheat flour were 100.6 +/- 1.4%, 96.5 +/- 1.1% and 96.0 +/- 1.1%, respectively.     

Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man

The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15% after 2 d. No further decrease was observed. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.     

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour

The effects of replacing wheat flour with 0–15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.