BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food ...BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.展开更多
The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% whea...The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.展开更多
The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Am...The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of fennel flour significantly improved sensory bread quality. Artichoke flour has the highest phenolic (26.51 ± 1.92 mg/g dw) and flavonoid content (26.43 ± 1.93 mg/g dw). Even though the content of total phenol and flavonoids in vegetable flours was higher when compared to supplemented bread, the addition of artichoke and zucchini flours increased the total phenolic and flavonoid content and improved antioxidant activity. The incorporation of high level of vegetable flours (15%) also decreased the glycemic index of bread, in particular with artichoke and zucchini flours (59 ± 1.21 and 62 ± 0.49, respectively). To sum up, the results are very interesting because the addition of vegetable flours into gluten-free bread can improve nutritional and sensory properties of bread.展开更多
Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adap...Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.展开更多
The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of be...The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.展开更多
The novel salt-tolerant cereal, primary Tritipyrnm, is the third artificially synthesized crop plant. The agronomic traits and grain yields of 13 primary 6x Tritipyrum lines were evaluated and compared with five moder...The novel salt-tolerant cereal, primary Tritipyrnm, is the third artificially synthesized crop plant. The agronomic traits and grain yields of 13 primary 6x Tritipyrum lines were evaluated and compared with five modern 6x triticale lines and nine bread wheat cultivars at Bahonar University, Kerman, Iran in a completely randomized block design with three replications. The primary Tritipyrum lines increased the grain yield per plant by 2.8% and 14.1% compared to triticale promising lines and Iranian bread wheat cultivars, respectively. Although the primary Tritipyrum lines were late maturing, they were shorter than the triticale lines and wheat cultivars and superior in many characters such as penultimate leaf area, flag leaf length, penultimate leaf length and time to milky ripeness. Genotypes were divided into four groups for agronomic and morphological traits and four groups for grain yield by cluster analyses. All clusters showed significant differences （a = 5%） for all traits and the first cluster, which comprised primary Tritipyrum lines, had a higher mean grain yield than the other clusters. The results of this first large-scale trial indicated the high adaptation of primary Tritipyrum lines to conditions in Kerman province in South-east of Iran.展开更多
The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order toachieve quality improvement and extension of shelf life of bread. Another major aspect for today...The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order toachieve quality improvement and extension of shelf life of bread. Another major aspect for today＇s bread making industry is anincrease of the biological value of bread, by addition of mineral substances that are deficient in bread （such as zinc and selenium）.This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is toinvestigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition ofZnSO4-7H20 in an amount of 0.174 g/kg flour and Na2SeO3.5H20 in an amount of 880.28 μg/kg flour （alone and in combination） didnot inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth ofthe lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increasedbiological value and improved quality.展开更多
This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. I...This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. In this study, for enriched bread samples sensory evaluation, chemical and mineral composition determination and microbiological tests were carried out. The sensory evaluation of breads showed that both mixtures, which were enriched with grape seeds, oats, and wheat germs, have excellent quality. The chemical tests showed that the enriched breads have high fat, ash, fiber, and protein when compared with normal Arabic bread. It was noticed that the consumption of three enriched Arabic bread loaves gives us about 78.9% from our daily need of zinc, whereas the unenriched bread gives us only 48.8%, about 82.2% from our daily needs of copper, whereas the normal bread gives us only 58.8%, and 93.9% from our daily need of iron, whereas the normal bread gives us only 71.2%.展开更多
The effect of incorporation of defatted flour from seeds of sweet orange on wheat flour bread quality was investigated.Seeds were removed from the fruits of sweet orange,sun dried,milled and defatted with ethanol.The ...The effect of incorporation of defatted flour from seeds of sweet orange on wheat flour bread quality was investigated.Seeds were removed from the fruits of sweet orange,sun dried,milled and defatted with ethanol.The defatted orange seed flour was incorporated into wheat flour at 5,10,and 15%.The chemical composition and physicochemical properties of the composite flours were assessed.The composite flours were used to prepare breads and the nutrients composition,antioxidant,physical and sensory qualities of the breads were determined.The water absorption,oil absorption,emulsifying and swelling capacities increased while foaming capacity and bulk density decreased with the addition of the defatted seed flour in the blends.The addition of defatted seed flour increased significantly(P<0.05)the ash(1.98%–3.05%),crude fiber(1.26%–2.98%)and carbohydrate(47.78%–55.90%)contents but decreased the moisture(23.59%–20.37%),crude fat(12.43%–8.98%)and protein(12.96%–8.72%)contents of the breads.The calcium,sodium,iron and zinc contents improved but phosphorus and potassium levels decreased with the incorporation of the defatted seed flour.The phenols,flavonoids,alkaloids,saponins,and carotenoids contents varied from 85.03–18.59 mg/100g,3.11–7.83 mg/100g,7.30–12.06 mg/100g,1.87–2.06 mg/100g,and 5.46–15.84 mg/100g,respectively.The loaf volume,specific volume and oven spring of breads decreased while loaf weight increased with the incorporation of defatted flour.The antioxidant activities of breads containing 15%defatted seed flour increased over that the 100%wheat bread.The ratings for the sensory attributes decreased with the addition of defatted seed flour in the breads.However,the ratings for the sensory qualities of breads containing 5 and 10%defatted seed flours did not differ significantly(P<0.05)from those of the 100%wheat bread.It is concluded that defatted flour from seeds of sweet orange fruits could be used to substitute 10%wheat flour in bread without adversely affecting the qualities of the breads.展开更多
Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a prom...Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.展开更多
This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant...This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.展开更多
Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to ...Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.展开更多
Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration ...Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.展开更多
The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory ...The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.展开更多
Bread wheat(Triticum aestivum L.)is a staple hexaploid crop with numerous wild relatives.However,domestication and modern breeding have significantly narrowed its genetic diversity,diminishing its capacity to adapt to...Bread wheat(Triticum aestivum L.)is a staple hexaploid crop with numerous wild relatives.However,domestication and modern breeding have significantly narrowed its genetic diversity,diminishing its capacity to adapt to climate change.Wild relatives of wheat serve as a vital reservoir of genetic diversity,offering traits thatenhance its resistance to various biotic and abiotic stresses.Over recent decades,remarkable progress has been made in utilizing superior genes from wild relatives to bolster wheat's defenses against diseases and pests,though the exploration of genes conferring abiotic stress tolerance has lagged behind.In this review,we summarize key advancements in the utilization of wild relatives for wheat enhancement over the past century,emphasizing both theoretical and technological innovations.Furthermore,we evaluate the potential contributions of wild relatives to address production challenges posed by climate change.We also explore strategies for isolating superior genes and developing prebreeding germplasm to support the future development of climate-resilient wheat varieties.展开更多
Nonalcoholic fatty liver disease(NAFLD)is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers.It’s getting prevalent in those who are obese.This study was aimed to in...Nonalcoholic fatty liver disease(NAFLD)is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers.It’s getting prevalent in those who are obese.This study was aimed to investigate effects of the consumption of bread fortified with lupin seeds(LS)and psyllium husk(PSH)on NAFLD.Forty-two male rats were divided into 6 groups of 7 animals including 2 groups served as negative controls were given a basal diet and another a basal diet supplemented with unfortified bread.While,the rest of rats(n=28)were administration with 25% fructose dissolved in water for 8 weeks to induce NAFLD.Then reclassify into 4 subgroups,only one fed on basal diet containing unfortified bread served as positive control group and three subgroups fed on bread fortified with 10%of(LS or PSH or their mixture)powder/kg diet respectively,for 28 days.The results observed an improvement in the nutritious qualities of bread with addition of(LS or PSH),especially in terms of proteins,fiber,total phenolic compounds(TPC)and antioxidant(AA).Bread with 10%LS showed highest(TPC and AA),which recorded(2.96 mg GAE/g and 78.15%),while the flavonoids showed highest value in 10%(LS+PHS)bread.Biological results all treated rat groups revealed improve in body weight,lipid profile and glycemic indices.Similarly,bread fortified with LS and PSH reduced liver(aspartate aminotransferase,alanine aminotransferase,alkaline phosphatase)and kidney function(uric acid,urea,creatinine).Interestingly,LS and PSH effectively prevented the increase thiobarbituric acid reactive substances value,but increased levels of reduced glutathione,superoxide dismutase and catalase.Also effectively protected liver from histological changes.Conclusion,LS or PSH is excellent resources of natural antioxidants that might be added to functional foods an important agent for the protection from NAFLD.展开更多
Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluate...Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.展开更多
文摘BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.
文摘The effect of rice bran supplementation on some physicochemical and sensory properties of wheat bread was deter mined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively;while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magne sium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g;while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant dif ferences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
文摘The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of fennel flour significantly improved sensory bread quality. Artichoke flour has the highest phenolic (26.51 ± 1.92 mg/g dw) and flavonoid content (26.43 ± 1.93 mg/g dw). Even though the content of total phenol and flavonoids in vegetable flours was higher when compared to supplemented bread, the addition of artichoke and zucchini flours increased the total phenolic and flavonoid content and improved antioxidant activity. The incorporation of high level of vegetable flours (15%) also decreased the glycemic index of bread, in particular with artichoke and zucchini flours (59 ± 1.21 and 62 ± 0.49, respectively). To sum up, the results are very interesting because the addition of vegetable flours into gluten-free bread can improve nutritional and sensory properties of bread.
文摘Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.
文摘The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.
文摘The novel salt-tolerant cereal, primary Tritipyrnm, is the third artificially synthesized crop plant. The agronomic traits and grain yields of 13 primary 6x Tritipyrum lines were evaluated and compared with five modern 6x triticale lines and nine bread wheat cultivars at Bahonar University, Kerman, Iran in a completely randomized block design with three replications. The primary Tritipyrum lines increased the grain yield per plant by 2.8% and 14.1% compared to triticale promising lines and Iranian bread wheat cultivars, respectively. Although the primary Tritipyrum lines were late maturing, they were shorter than the triticale lines and wheat cultivars and superior in many characters such as penultimate leaf area, flag leaf length, penultimate leaf length and time to milky ripeness. Genotypes were divided into four groups for agronomic and morphological traits and four groups for grain yield by cluster analyses. All clusters showed significant differences （a = 5%） for all traits and the first cluster, which comprised primary Tritipyrum lines, had a higher mean grain yield than the other clusters. The results of this first large-scale trial indicated the high adaptation of primary Tritipyrum lines to conditions in Kerman province in South-east of Iran.
文摘The incorporation of lyophilized lactic acid bacteria in dough formulation is a current trend in bread making in order toachieve quality improvement and extension of shelf life of bread. Another major aspect for today＇s bread making industry is anincrease of the biological value of bread, by addition of mineral substances that are deficient in bread （such as zinc and selenium）.This is an effective approach to combat the existing mineral deficiency in population nutrition. The aim of the present study is toinvestigate the development of lactic acid bacteria in a medium enriched with zinc and selenium. It was found that the addition ofZnSO4-7H20 in an amount of 0.174 g/kg flour and Na2SeO3.5H20 in an amount of 880.28 μg/kg flour （alone and in combination） didnot inhibit the development of lactic acid bacteria used as starter cultures in bread dough formulation. It was found that the growth ofthe lactococcal component of the applied starters is dominant. The results reveal the possibility of obtaining bread with increasedbiological value and improved quality.
文摘This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. In this study, for enriched bread samples sensory evaluation, chemical and mineral composition determination and microbiological tests were carried out. The sensory evaluation of breads showed that both mixtures, which were enriched with grape seeds, oats, and wheat germs, have excellent quality. The chemical tests showed that the enriched breads have high fat, ash, fiber, and protein when compared with normal Arabic bread. It was noticed that the consumption of three enriched Arabic bread loaves gives us about 78.9% from our daily need of zinc, whereas the unenriched bread gives us only 48.8%, about 82.2% from our daily needs of copper, whereas the normal bread gives us only 58.8%, and 93.9% from our daily need of iron, whereas the normal bread gives us only 71.2%.
文摘The effect of incorporation of defatted flour from seeds of sweet orange on wheat flour bread quality was investigated.Seeds were removed from the fruits of sweet orange,sun dried,milled and defatted with ethanol.The defatted orange seed flour was incorporated into wheat flour at 5,10,and 15%.The chemical composition and physicochemical properties of the composite flours were assessed.The composite flours were used to prepare breads and the nutrients composition,antioxidant,physical and sensory qualities of the breads were determined.The water absorption,oil absorption,emulsifying and swelling capacities increased while foaming capacity and bulk density decreased with the addition of the defatted seed flour in the blends.The addition of defatted seed flour increased significantly(P<0.05)the ash(1.98%–3.05%),crude fiber(1.26%–2.98%)and carbohydrate(47.78%–55.90%)contents but decreased the moisture(23.59%–20.37%),crude fat(12.43%–8.98%)and protein(12.96%–8.72%)contents of the breads.The calcium,sodium,iron and zinc contents improved but phosphorus and potassium levels decreased with the incorporation of the defatted seed flour.The phenols,flavonoids,alkaloids,saponins,and carotenoids contents varied from 85.03–18.59 mg/100g,3.11–7.83 mg/100g,7.30–12.06 mg/100g,1.87–2.06 mg/100g,and 5.46–15.84 mg/100g,respectively.The loaf volume,specific volume and oven spring of breads decreased while loaf weight increased with the incorporation of defatted flour.The antioxidant activities of breads containing 15%defatted seed flour increased over that the 100%wheat bread.The ratings for the sensory attributes decreased with the addition of defatted seed flour in the breads.However,the ratings for the sensory qualities of breads containing 5 and 10%defatted seed flours did not differ significantly(P<0.05)from those of the 100%wheat bread.It is concluded that defatted flour from seeds of sweet orange fruits could be used to substitute 10%wheat flour in bread without adversely affecting the qualities of the breads.
基金financially supported by Natural Science Foundations of Hebei Province(C2022208003)Youth Top Talent Plan in Hebei Province。
文摘Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.
基金supported by the Hainan Province Science and Technology Special Fund(ZDYF2022XDNY233)the Fundamental Research Funds for the Central Universities(KJYQ2025018)+3 种基金National key research and development plan project(2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST(2022QNRC001)Key Technology Research and Development Program of Shandong and Jiangsu Province(2024TZXD070,BE2023370)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions。
文摘This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.
基金supported by National Natural Science Foundation of China(32330081)。
文摘Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.
基金support from the Grain,Oil,and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province(GO202206)the Cultivation Program for Young Backbone Teachers at Henan University of Technology+3 种基金the Key R&D Projects in Henan Province(231111113300)Double First-Class Discipline Construction Program of Henan University of Technology(0517-24410014)National Key Research and Development Program of China(2023YFF1104600)Joint Research Fund for science and technology R&D Projects of Henan Province(225200810066).
文摘Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.
基金support of the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+3 种基金the Earmarked Fund for CARS-14the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.
基金supported by the Biological Breeding-National Science and Technology Major Project(2023ZD04071)the National Key Research and Development Program of China(2023YFF1000600)and the National Natural Science Foundation of China(32272084,32372089,and 31971887).
文摘Bread wheat(Triticum aestivum L.)is a staple hexaploid crop with numerous wild relatives.However,domestication and modern breeding have significantly narrowed its genetic diversity,diminishing its capacity to adapt to climate change.Wild relatives of wheat serve as a vital reservoir of genetic diversity,offering traits thatenhance its resistance to various biotic and abiotic stresses.Over recent decades,remarkable progress has been made in utilizing superior genes from wild relatives to bolster wheat's defenses against diseases and pests,though the exploration of genes conferring abiotic stress tolerance has lagged behind.In this review,we summarize key advancements in the utilization of wild relatives for wheat enhancement over the past century,emphasizing both theoretical and technological innovations.Furthermore,we evaluate the potential contributions of wild relatives to address production challenges posed by climate change.We also explore strategies for isolating superior genes and developing prebreeding germplasm to support the future development of climate-resilient wheat varieties.
文摘Nonalcoholic fatty liver disease(NAFLD)is a liver disorder causes people who drink little or no alcohol to accumulate extra fat in their livers.It’s getting prevalent in those who are obese.This study was aimed to investigate effects of the consumption of bread fortified with lupin seeds(LS)and psyllium husk(PSH)on NAFLD.Forty-two male rats were divided into 6 groups of 7 animals including 2 groups served as negative controls were given a basal diet and another a basal diet supplemented with unfortified bread.While,the rest of rats(n=28)were administration with 25% fructose dissolved in water for 8 weeks to induce NAFLD.Then reclassify into 4 subgroups,only one fed on basal diet containing unfortified bread served as positive control group and three subgroups fed on bread fortified with 10%of(LS or PSH or their mixture)powder/kg diet respectively,for 28 days.The results observed an improvement in the nutritious qualities of bread with addition of(LS or PSH),especially in terms of proteins,fiber,total phenolic compounds(TPC)and antioxidant(AA).Bread with 10%LS showed highest(TPC and AA),which recorded(2.96 mg GAE/g and 78.15%),while the flavonoids showed highest value in 10%(LS+PHS)bread.Biological results all treated rat groups revealed improve in body weight,lipid profile and glycemic indices.Similarly,bread fortified with LS and PSH reduced liver(aspartate aminotransferase,alanine aminotransferase,alkaline phosphatase)and kidney function(uric acid,urea,creatinine).Interestingly,LS and PSH effectively prevented the increase thiobarbituric acid reactive substances value,but increased levels of reduced glutathione,superoxide dismutase and catalase.Also effectively protected liver from histological changes.Conclusion,LS or PSH is excellent resources of natural antioxidants that might be added to functional foods an important agent for the protection from NAFLD.
基金financed by the National Key R&D program of China (2016YFE0133600 and 2017YFD0400401)the Collaborative Innovation Task of CAAS (CAASXTCX2016005)the Public Welfare Industry (Agriculture) Research Project,Ministry of Agriculture of China (201503001-2)
文摘Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.
