Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8?±?2.3 and 4.0?±?0.2?mg/kg), tyramine (4.6?±?0.7 and 19.3?±?1.8?mg/kg) and putrescine (66.4?±?1.3 and 11.3?±?3.0?mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour.     

Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine (4.6 ± 0.7 and 19.3 ± 1.8 mg/kg) and putrescine (66.4 ± 1.3 and 11.3 ± 3.0 mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour.     

Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake

Objective To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification.

Design The iodine content in rye breads, wheat breads and salt samples was assessed. The increase in iodine intake from fortification of bread and the increase in total iodine intake after fortification were estimated.

Subjects Iodine intake before and after fortification was estimated based on dietary intake data from 4,124 randomly selected Danish subjects.

Main results Approximately 98% of the rye breads and 90% of the wheat breads were iodized. The median iodine intake from bread increased by 25 (13–43) µg/day and the total median iodine intake increased by 63 (36–104) µg/day.

Conclusions The fortification of bread and salt has resulted in a desirable increase in iodine intake, and the current fortification level of salt (13 ppm) seems reasonable.     

Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in bread production. Bread was baked from the composite flour and was analyzed for proximate composition, physical properties, and sensory quality, while staling characteristics were determined on composite bread samples stored for four days. There were significant differences (p < 0.05) in the proximate composition of bread samples. The physical properties of the bread decreased with addition of tigernut flour. Sensory quality decreased with increase in tigernut flour inclusion for all the attributes. As substitution of tigernut flour increases, the hardness of the composite bread increases during storage days. Crust moisture increased, while crumb moisture decreased during storage. Incorporation of tigernut flour into wheat flour led to a reduction in oven spring, loaf weight, loaf volume, specific volume, and crumb moisture, with a corresponding increase in hardness, crust moisture, fiber, and mineral content. However, tigernut flour could be incorporated up to 8% level in the formulation of bread without affecting its overall acceptability.     

Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design

Abstract

The objective of this work was to optimize a fermented soy product formulation with kefir and soy, oat and wheat fibers and to evaluate the fiber and product characteristics. A simplex-centroid mixture design was used for the optimization. Soymilk, soy, oat and wheat fiber mixtures, sucrose and anti-foaming agent were used for the formulation, followed by thermal treatment, cooling and the addition of flavoring. Fermentation was performed at 25?°C with a kefir culture until a pH of 4.5 was obtained. The products were cooled, homogenized and stored for analysis. From the mathematical models and variables response surface and desirability an optimal fermented product was formulated containing 3% (w/w) soy fiber. Compared with the other formulations, soy fermented product with 3% soy fiber had the best acidity, viscosity, syneresis, firmness and Lactococcus lactis count.     

Wheat aleurone fractions and plasma n−3 fatty acids in rats

Abstract

The main aim of this study was to compare the effects of two wheat aleurone (WA) fractions on circulating n?3 fatty acids in rats. We demonstrated that only the fraction able to induce the highest urinary excretion of polyphenol metabolites (>1µmol) resulted in a significant increase in plasma level of Eicosapentanoic acid (+22%, p?<?0.05). While other constituents of whole wheat can be involved in this response, our data suggest that cereals containing high levels of phenolic compounds can increase blood n?3 without affecting n?6 fatty acids. Further studies are required to confirm this hypothesis and explore the underlying biological mechanisms.     

Recipe standardization of bread using cassava-wheat composite flour

A culturally acceptable standard recipe was developed for two types of breads using cassava-wheat composite flour. Twenty-nine commercial recipes for tea and sugar breads were collected, average weight of basic ingredients determined and used as test recipe. Wheat flour of test recipe was substituted with high-quality cassava flour (HQCF) at 10 and 20% levels with 0% HQCF as control. Comments from stakeholders, including commercial bakers, were factored into the modification of the test recipe to produce the standardized recipes used in this study. Physical characteristics of bread from the standard recipe were determined by standard methods and sensory evaluation by 105 consumers. Increasing HQCF resulted in decrease in specific volume, crumb color intensity and increase in crust color intensity, browning index, hardness, chewiness, and gumminess. Substitution levels up to 20% HQCF for sugar bread and 10% HQCF for tea bread were established to be culturally acceptable; hence can be commercialized.

Practical Application

Cassava is produced in Ghana, therefore its use in the production of bread which is commonly consumed in the country will increase the consumption of cassava; hence larger production and increased income for farmers. Jobs will be created for processors who will produce cassava roots into high-quality cassava flour (HQCF). HQCF is also cheaper, therefore production of bread from this standard recipe will be relatively cheaper than using only wheat flour. Since the standard recipe was developed based on a large number of recipes already used and bread produced from it largely accepted, its market potential will be high.     

Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

Abstract

The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30?°C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.     

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity,composition, and thermal stability

Abstract

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23?mgkg^?1, respectively. The breads were baked at 240 and 180?°C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.     

Wild-growing lignicolous mushroom species as sources of novel agents with antioxidative and antibacterial potentials

Crude extracts of two edible and two medicinal lignicolous mushroom species: Meripilus giganteus, Agrocybe aegerita, Fomes fomentarius and Xylaria polymorpha, growing wild in Serbia, were analyzed for their antioxidative and antibacterial potentials. Free radical scavenging capacity (RSC) on DPPH^? and ^?OH was evaluated both by spectrophotometer and by Electron Spin Resonance (ESR) spectroscopy against DPPH^?. The highest antioxidant and antibacterial bioactivity was obtained with F. fomentarius extracts (IC₅₀?≈?10.7?µg/ml in DPPH^? assay; 136.6?mg ascorbic acid equivalents (AAE)/g dry weight (d.w.) for ferric reducing antioxidant power FRAP). It also showed the highest total phenol (TP) (82.54?mg gallic acid equivalents (GAE)/g dry weight (d.w.)) and total flavonoid (TF) content (76.8?µg rutin equivalents (RE)/g dry weight (d.w.)). A. aegerita showed the best antioxidant activity (IC₅₀?=?0.87?mg/ml) against DPPH^? in ESR analysis. Total redox potential of extracts was in direct positive correlation with TP content (r^2?=?0.98) and TF content (r^2?=?0.58). GC/MS analysis detected major constituents of extracts, confirming the presence of the following organic and phenolic acids: fumaric, succinic, mallic, 4-hydroxy benzoic, gentisic, protocatechuic, vanillic, gallic and p-coumaric acid.     

The Consumption of Synbiotic Bread Containing Lactobacillus sporogenes and Inulin Affects Nitric Oxide and Malondialdehyde in Patients with Type 2 Diabetes Mellitus: Randomized,Double-Blind,Placebo-Controlled Trial

Objectives: To our knowledge, no reports are available indicating the effects of synbiotic bread consumption on nitric oxide (NO), biomarkers of oxidative stress, and liver enzymes among patients with type 2 diabetes mellitus (T2DM). This study was performed to determine the effects of the daily consumption of synbiotic bread on NO, biomarkers of oxidative stress, and liver enzymes in patients with T2DM.

Methods: This randomized, double-blind, placebo-controlled trial was performed among 81 patients with diabetes, aged 35–70 years old. After a 2-week run-in period, patients were randomly divided into 3 groups: group A (n = 27) received synbiotic bread containing viable and the heat-resistant probiotic Lactobacillus sporogenes (1 × 10⁸ CFU) and 0.07 g inulin per 1 g, group B (n = 27) received probiotic bread containing Lactobacillus sporogenes (1 × 10⁸ CFU), and group C (n = 27) received control bread for 8 weeks. Patients were asked to consume the synbiotic, probiotic, or control breads 3 times a day in 40 g packages for a total of 120 g/day. Fasting blood samples were taken at baseline and after an 8-week intervention for quantificationof related markers.

Results: After 8 weeks, the consumption of synbiotic bread compared to the probiotic and control breads resulted in a significant rise in plasma NO (40.6 ± 34.4 vs 18.5 ± 36.2 and ?0.8 ± 24.5 µmol/L, respectively, p < 0.001) and a significant reduction in malondialdehyde (MDA) levels (?0.7 ± 0.7 vs 0.6 ± 1.7 and 0.5 ± 1.5 µmol/L, respectively, p = 0.001). We did not find any significant effect of the synbiotic bread consumption on plasma total antioxidant capacity (TAC), plasma glutathione (GSH), catalase, serum liver enzymes, calcium, iron, magnesium levels, and blood pressure compared to the probiotic and control breads.

Conclusion: In conclusion, consumption of the synbiotic bread for 8 weeks among patients with T2DM had beneficial effects on plasma NO and MDA levels; however, it did not affect plasma TAC, GSH, catalase levels, serum liver enzymes, calcium, iron, magnesium levels, and blood pressure.     

Dual behavior of N-acetylcysteine during ethanol-induced oxidative stress in embryonic chick brains

Objectives: Ethanol (EtOH) causes oxidative stress in embryos. Because N-acetylcysteine (NAC) failures and successes in ameliorating EtOH-induced oxidative stress have been reported, the objective was to determine if exogenous NAC ameliorated EtOH-induced oxidative stress within embryonic chick brains.

Methods: Control eggs were injected with approximately 25?µl of water on day 0, 1, and 2 of development (E_0–2). Experimental eggs were injected with dosages of either 3.0?mmol EtOH/kg egg; 747?µmol NAC/kg egg; 3.0?mmol EtOH and 747?µmol NAC/kg egg; 1000?µmol NAC/kg egg; or 3.0?mmol EtOH and 1000?µmol NAC/kg during the first 3 days of development (E_0–2). At 11 days of development (E₁₁; late embryogenesis), brains were harvested and subsequently assayed for oxidative stress markers including the loss of long-chain membrane polyunsaturated fatty acids (PUFAs); the accumulation of lipid hydroperoxides (LPO); decreased glutathione (GSH) and glutathione/glutathione disulfide (GSSG) levels; and decreased glutathione peroxidase (GPx) activities.

Results: EtOH (3?mmol/kg egg), medium NAC (747?µmol/kg egg), and EtOH and medium NAC promoted oxidative stress. These treatments caused decreased brain membrane long-chain PUFAs; increased LPO levels; decreased GSH levels and GSH/GSSG levels; and decreased Se-dependent GPx activities. High NAC dosages (1000?µmol/kg egg) attenuated EtOH-induced oxidative stress within EtOH and high NAC-treated chick brains.

Discussion: Exogenous EtOH and/or medium NAC propagated oxidative stress. Meanwhile, high NAC ameliorated EtOH-induced oxidative stress.     

The suitability of teff flour in bread,layer cakes,cookies and biscuits

Abstract

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p?>?0.05). The fracture strength of the cookies were not significantly different (p?>?0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p?≤?0.05). There was also significant difference (p?≤?0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.     

The Effect of Wheat Bran Particle Size on Laxation and Colonic Fermentation

Objective: Due to perceived inferior fecal bulking ability, finely ground wheat bran is not recommended for treatment of colonic disorders, despite possible short chain fatty acid generation with potential benefits for colonic mucosal health. We therefore tested the effects of very fine particle size wheat bran on colonic function.

Methods: Two studies, each with three phases, were undertaken in healthy subjects in a randomized crossover design. In one study (metabolic, n=23) subjects took three diets containing either an additional 19 g/d dietary fiber with mean particle size (MPS) 50μm or 758μm in bread or a control low fiber bread. In the other study where the supplement was provided as a breakfast cereal (ad libitum, n=24) the respective wheat bran MPS were 692μm and 1158μm and the control was low fiber. Fecal collections were obtained during the last week of each diet. In the metabolic study, fecal short chain fatty acids were measured and 12-hour breath gas collections obtained.

Results: In both studies, wheat bran supplements significantly increased fecal bulk compared to the control (p<0.004), with no significant differences between brans of different particle size and no differences in fecal water content. However, higher fecal butyrate concentrations (p<0.007), butyrate output and breath CH₄ levels (p=0.025) were seen on the low MPS wheat bran compared to the other two treatments, suggesting increased bacterial fermentation.

Conclusions: Fine MPS wheat bran is an effective fecal bulking agent and may have added advantages if increased butyrate concentrations promote colonic mucosal integrity.     

Partial replacement of NaCl can be achieved with potassium,magnesium and calcium salts in brown bread

Objectives To develop a reduced-sodium bread in which salt (NaCl) is partially replaced with potassium, magnesium and calcium salts. Methods Experimental bread was compared against standard brown bread, after a drop test (to assess whether bread quality deteriorates with abuse) and after the usual baking practices for baking properties (volume, crust colour, crumb colour and cell structure), sensory properties and nutritional composition. Plant production feasibility was evaluated in an industrial plant. Breads produced there were subjected to sensory evaluation using triangulation tests in a panel of 122 consumers. Twenty-four samples of both standard and experimental bread were laboratory-analysed for sodium, potassium, magnesium and calcium content. Results and conclusion A 32.3% reduced-sodium brown bread was developed that was acceptable in terms of baking qualities, appearance, texture and taste. The potassium, magnesium and calcium contents of the bread were increased by 55.2%, 69.0%, and 34.8%, respectively.     

Chemopreventive effects of in vitro digested and fermented bread in human colon cells

Purpose

Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation.

Methods

Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities.

Results

The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed.

Conclusions

This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.     

Serum Albumin at Diagnosis is an Independent Predictor of Early Mortality in Veteran Patients with Esophageal Cancer

Aims: To identify independent factors that could predict mortality within 6 months in a cohort of patients with esophageal cancer.

Methods: Esophageal cancer patients were grouped into early (≤6 months, n?=?41) and late (>6 months, n?=?81) mortality groups. 52 variables were analyzed by univariable analysis (UA). A multivariable (MVA) regression model was created to identify predictors of early mortality.

Results: When comparing early and late mortality groups, there was no difference in age, BMI, race, histology, or anatomic location between the two groups. UA demonstrated that the early mortality group had a lower mean albumin level (3.3?±?0.1?g/dl vs. 3.8?±?0.1?g/dl; P?<?0.001), poorer ECOG performance status (1.9?±?0.2 vs. 1.1?±?0.1, P?=?0.02), higher WBC count (9.6?±?0.7 K/µL vs. 8.2?±?0.3 K/µL, P?=?0.04), and were less likely to receive surgery (2.4% vs. 22.2%; P?=?0.003), neoadjuvant treatment (4.9% vs. 28.4%; P?=?0.009) and definitive chemoradiation (7.3% vs. 27.2%; P?=?0.01). MVA revealed that only low albumin at diagnosis was an independent predictor of survival (P?=?0.016).

Conclusion: Albumin level at diagnosis is an independent predictor of early mortality and might be used with other variables to provide prognostic information for patients and to guide treatment.     

Iron absorption from wheat flour: effects of lemonade and chamomile infusion

ObjectiveWe measured iron bioavailability of meals based on wheat flour consumed by a vulnerable population in Latin America.MethodsBioavailability of iron (ferrous sulfate) from fortified noodles, noodle soup, noodle soup eaten with lemonade sweetened with panela (unrefined whole cane sugar), bread alone, and bread consumed with a chamomile infusion sweetened with panela was studied using the double isotopic method in 13 women.ResultsIron bioavailabilities from bread, noodles, and noodle soup were not significantly different (7.4%, 6.3%, and 6.0%, respectively). Iron absorption from noodle soup was significantly higher when given with lemonade (11.0%) compared with absorption of the same meal without lemonade (P < 0.02) or with the absorption of noodles (P < 0.04). Iron absorption of bread given alone or with chamomile infusion sweetened with panela (8%) was not significantly different.ConclusionIron bioavailability of meals based on wheat flour, fortified with ferrous sulfate, is improved when given with lemonade. The consumption of this beverage may be an alternative to further increase the effectiveness of wheat flour fortification in preventing iron deficiency in low-income Latin American populations.     

Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea

This paper investigated the efficiency of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) on the reduction of acrylamide in fried bread sticks and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives. Fried bread sticks were made via traditional processing technology. The flour was mixed with different levels (0.002-4.9 g/kg flour) of AOB and EGT, respectively. The acrylamide level in fried bread sticks was determined by liquid chromatography tandem mass spectrometry (LC-MS/MS). The sensory evaluation was performed in double blind manner. Results showed that nearly 82.9% and 72.5% of acrylamide were reduced when the AOB and EGT addition levels were 1 and 0.1 g/kg, respectively. The elevated inhibitory effects of AOB and EGT on the acrylamide formation were achieved with an increase of additive levels unless the spiking levels of AOB and EGT were greater than 1 and 0.1 g/kg, respectively. Sensory evaluation results showed that the flavor and texture of fried bread sticks processed by AOB and EGT had no significant difference compared to normal food matrixes (p>0.05) when both AOB and EGT addition levels were no more than 1 g/kg. The present study indicated that both AOB and EGT could significantly reduce the acrylamide content generated in fried bread sticks and keep original flavor and crispness of fried bread sticks. This study could be regarded as an important contribution on the reduction of acrylamide by natural antioxidants.     

Fruit and Vegetable Consumption and Their Association With the Indicators of Iron and Inflammation Status Among Adolescent Girls

Background: The objective of this study was to identify an association among dietary components, iron, and inflammatory status among adolescent girls.

Method: Dietary information for 85 adolescent girls was collected through food frequency questionnaires. Biomarkers of iron and inflammatory status were analyzed.

Results: We found that 28.2% of adolescent girls had anemia and 65.9% girls were iron-deficient. Girls who did not consume guava had 3.8-fold (95% confidence interval =1.1–9.4; p?=?0.020) increased the risk of having low serum iron levels. Girls who consumed amaranth had significantly (p?=?0.024) higher serum hepcidin levels (n?=?44; 129.7?±?81.40?pg/mL vs n?=?41; 94.6?±?55.8?pg/mL) as well as ferritin levels (n?=?44; 19.7?±?16.4?µg/L vs n?=?41; 14.0?±?10.2?µg/L). Overall consumption of fruits and green leafy vegetables among girls significantly affects their iron status.

Conclusions: Regular consumption of vitamin C–rich fruits and green leafy vegetable intake are imperative for improvement of iron status among adolescent girls.