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https://www.readbyqxmd.com/read/29691873/understanding-emulsifiers-effect-on-bread-aeration-during-breadmaking
#1
Raquel Garzón, Isabel Hernando, Empar Llorca, Cristina M Rosell
BACKGROUND: Much research has been done to explain emulsifiers action during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light about the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs...
April 24, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29691797/designing-a-score-based-method-for-the-evaluation-of-the-nutritional-quality-of-the-gluten-free-bakery-products-and-their-gluten-containing-counterparts
#2
Federico Morreale, Donato Angelino, Nicoletta Pellegrini
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items...
April 25, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29691526/black-pepper-based-beverage-induced-appetite-suppressing-effects-without-altering-postprandial-glycaemia-gut-and-thyroid-hormones-or-gastrointestinal-well-being-a-randomized-crossover-study-in-healthy-subjects
#3
Yoghatama Cindya Zanzer, Merichel Plaza, Anestis Dougkas, Charlotta Turner, Elin Östman
Pleiotropic effects of spices on health, particularly on glucose metabolism and energy regulation, deserve further clinical investigation into their efficacy. The aim of the current study was to evaluate whether consumption of a black pepper-based beverage (BPB) preload containing 20 mg gallic acid equivalent (GAE) would exert any effect on postprandial glycaemia, appetite sensations, gut hormones, thyroid function, and gastrointestinal well-being after a white wheat bread (WWB) challenge meal containing 50 g available carbohydrates (CHO) compared to a control beverage...
April 25, 2018: Food & Function
https://www.readbyqxmd.com/read/29689359/arsenic-speciation-in-food-in-belgium-part-2-cereals-and-cereal-products
#4
A Ruttens, K Cheyns, A C Blanpain, L De Temmerman, N Waegeneers
This study reports results of total arsenic (Astot ) and various As species in 75 samples of cereals and cereal products bought on the Belgian market in 2009. In addition to rice, the samples were wheat, pasta, bread and some breakfast cereals. The inorganic species arsenite (AsIII ) and arsenate (AsV ), and the organic As compounds dimethyl arsinate (DMA) and monomethyl arsonate (MA) were the only As species detected. Mean Astot was 0.150 ± 0.089 mg kg-1 in rice and 0.012 ± 0.008 mg kg- in the non-rice cereals...
April 21, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29680113/changes-in-school-food-preparation-methods-result-in-healthier-cafeteria-lunches-in-elementary-schools
#5
Timothy K Behrens, Mina L Liebert, Hannah J Peterson, Jennifer Howard Smith, Jay T Sutliffe, Aubrey Day, Jodi Mack
INTRODUCTION: The purpose of this study is to examine the impact of a districtwide food best practices and preparation changes in elementary schools lunches, implemented as part of the LiveWell@School childhood obesity program, funded by LiveWell Colorado/Kaiser Permanente Community Health Initiative. METHODS: Longitudinal study examining how school changes in best practices for food preparation impacted the types of side items offered from 2009 to 2015 in elementary school cafeterias in a high-need school district in southern Colorado...
May 2018: American Journal of Preventive Medicine
https://www.readbyqxmd.com/read/29680041/improving-the-physicochemical-properties-of-whole-wheat-model-dough-by-modifying-the-water-unextractable-solids
#6
Zhijian Jiang, Liya Liu, Wei Yang, Lan Ding, Muhammad Awais, Li Wang, Sumei Zhou
Most studies on improving the quality of wheat flour products have been based on eliminating the adverse effects of water-unextractable arabinoxylan (WUAX) using pentosanase (Pn), but the interactions between the arabinoxylan released from WUAX and gluten have rarely been studied. The results demonstrated that Pn decreased the molecular weight of soluble AX released from water-unextractable solids (57,120-18,450 g mol-1 ). The released AX increased the amount of glutenin macropolymer, accompanied by a decrease in glutenin solubility, but made it more difficult for the free sulfhydryl to form disulfide bonds between glutenin proteins...
September 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29679427/a-randomized-clinical-trial-of-oral-health-related-quality-of-life-peri-implant-and-kinesiograph-parameters-in-wearers-of-one-or-two-implant-mandibular-overdentures
#7
Vivian Barnabé Policastro, André Gustavo Paleari, Andressa Rosa Perin Leite, Danny Omar Mendoza-Marin, Ana Flávia Balestrero Cassiano, Luciana Machion Shaddox, Marco Antonio Compagnoni, Ana Carolina Pero
PURPOSE: The present randomized clinical trial compared the oral health-related quality of life (OHRQoL), peri-implant parameters, mandible movements, and maxillary complete denture movement during chewing between wearers of single- (1-IOD) and wearers of two-implant overdentures (2-IODs) for a period of 12 months. MATERIALS AND METHODS: Twenty-one complete denture wearers were randomly allocated into two parallel groups: 1-IOD (n = 11) or 2-IODs (n = 10). The validated Brazilian version of the OHIP-EDENT was used to evaluate the OHRQoL...
April 20, 2018: Journal of Prosthodontics: Official Journal of the American College of Prosthodontists
https://www.readbyqxmd.com/read/29678976/fostering-active-living-and-healthy-eating-through-understanding-physical-activity-and-dietary-behaviours-of-arabic-speaking-adults-a-cross-sectional-study-from-the-middle-east
#8
Tam Truong Donnelly, Tak Shing Fung, Al-Anoud Bint Mohammad Al-Thani
OBJECTIVES: Physical inactivity and unhealthy diets increase the risk for diabetes, cardiovascular diseases and cancer. Many people in Qatar are sedentary and consume diets high in fats, salt and sugar. The purpose of this study was to determine physical activity levels, food habits and understand the variables that might predict physical activity and healthy eating behaviours among Arabic-speaking adults living in the State of Qatar. SETTING: A cross-sectional community-based survey was conducted with 1606 Arab adults ≥18 years of age from March 2013 to June 2015...
April 20, 2018: BMJ Open
https://www.readbyqxmd.com/read/29677680/transcriptomic-identification-of-salt-related-genes-and-de-novo-assembly-in-common-buckwheat-f-esculentum
#9
Qi-Huan Lu, Ya-Qi Wang, Jin-Nan Song, Hong-Bing Yang
Common buckwheat (F. esculentum), annually herbaceous crop, is prevalent in people's daily life with the increasing development of economics. Compared with wheat, it is highly praised with high content of rutin and flavonoid. Common buckwheat is recognized as healthy food with good taste, and the product price of which such as noodles, flour, bread and so on are higher than wheat, and the seeds of which are bigger than that of tartary buckwheat, so if common buckwheat are planted more widely, people will spend less money on this healthy and delicious food...
April 4, 2018: Plant Physiology and Biochemistry: PPB
https://www.readbyqxmd.com/read/29671172/effects-of-whole-grain-wheat-bread-on-visceral-fat-obesity-in-japanese-subjects-a-randomized-double-blind-study
#10
Yosuke Kikuchi, Satomi Nozaki, Miki Makita, Shoji Yokozuka, Shin-Ichi Fukudome, Takashi Yanagisawa, Seiichiro Aoe
Metabolic syndrome is a risk factor for cardiovascular diseases and has become increasingly common in Japan. Epidemiological studies show inverse associations between intake of whole wheat grains and metabolic syndrome, but few dietary intervention trials have investigated the effect of whole wheat grain consumption. It was investigated whether a diet in which refined wheat bread (RW diet) was substituted by whole grain wheat bread (WW diet) would reduce visceral fat obesity in Japanese subjects. A randomized double-blind placebo-controlled intervention study was conducted in 50 Japanese subjects with body mass index (BMI) ≥ 23 kg/m2 ...
April 18, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29666551/impact-of-new-ingredients-obtained-from-brewer-s-spent-yeast-on-bread-characteristics
#11
Z E Martins, O Pinho, I M P L V O Ferreira
The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers' spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines. Protein/proteolytic enzymes extract from spent yeast was added to bread at 60 U proteolytic activity/100 g flour. Both β-glucans rich and proteins/proteolytic enzymes extracts favoured browning of bread crust...
May 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29666515/effect-of-fiber-sources-on-fatty-acids-profile-glycemic-index-and-phenolic-compound-content-of-in-vitro-digested-fortified-wheat-bread
#12
Marcin Andrzej Kurek, Jarosław Wyrwisz, Sabina Karp, Agnieszka Wierzbicka
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB)...
May 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29662728/breastfeeding-and-weaning-practices-in-urban-slums-of-southern-punjab-pakistan
#13
Khalil Ahmed, Muhammad Talha, Zainab Khalid, Mehvish Khurshid, Rizwan Ishtiaq
Objective Proper breastfeeding and weaning practices are effective ways of reducing childhood morbidity and mortality. This study aimed to find out breastfeeding and weaning practices among infants of six months to one year in urban slums of Bahawalpur city. By evaluating the knowledge and attitude of lactating mothers regarding their child feeding habits, modifications and specific interventions can be implemented to improve the breastfeeding and weaning practices of the area. Methods A cross-sectional descriptive study was carried out in the Shahdrah slums of Bahawalpur City after getting approval from the institutional review board of Quaid-e-Azam Medical College, Bahawalpur...
February 13, 2018: Curēus
https://www.readbyqxmd.com/read/29660532/imaging-in-testicular-epidermoid-cysts
#14
Renwei Liu, Zhengxian Lei, Nengxue Chen, Jinzhi Fang, Yuzhong Zhang
OBJECTIVE: To evaluate the utility of findings on ultrasound and magnetic resonance imaging (MRI) for the preoperative diagnosis of testicular epidermoid cysts (TEC). METHODS: The medical records of five patients treated for TEC at our institution between July 2010 and May 2017 were retrospectively reviewed. RESULTS: Imaging revealed a target or onion skin appearance on ultrasonography and MRI. Pathological examinations showed "bread slag-like" materials within the TEC...
April 5, 2018: Clinical Imaging
https://www.readbyqxmd.com/read/29659497/nutritional-combined-greenhouse-gas-life-cycle-analysis-for-incorporating-canadian-yellow-pea-into-cereal-based-food-products
#15
Abhishek Chaudhary, Christopher P F Marinangeli, Denis Tremorin, Alexander Mathys
Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS), respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta...
April 16, 2018: Nutrients
https://www.readbyqxmd.com/read/29658617/assessment-of-salt-concentration-in-bread-commonly-consumed-in-the-eastern-mediterranean-region
#16
Ayoub Al Jawaldeh, Manal Al-Khamaiseh
Background: Hypertension is the most important cardiovascular risk factor in the World Health Organization (WHO) Eastern Mediterranean Region. Excessive salt and sodium intake is directly related to hypertension, and its reduction is a priority of WHO. Bread is the leading staple food in the Region; therefore, reducing the amount of salt added to bread could be an effective measure for reducing salt intake. Aim: The study sought to determine the levels of sodium and salt in locally produced staple bread from 8 countries in the Region...
April 5, 2018: Eastern Mediterranean Health Journal, la Revue de Santé de la Méditerranée Orientale
https://www.readbyqxmd.com/read/29657366/not-by-bread-alone-lev-vygotsky-s-jewish-writings
#17
Ekaterina Zavershneva, René van der Veer
On the basis of both published and unpublished manuscripts written from 1914 to 1917, this article gives an overview of Lev Vygotsky's early ideas. It turns out that Vygotsky was very much involved in issues of Jewish culture and politics. Rather surprisingly, the young Vygotsky rejected all contemporary ideas to save the Jewish people from discrimination and persecution by creating an autonomous state in Palestine or elsewhere. Instead, until well into 1917, Vygotsky proposed the rather traditional option of strengthening the spiritual roots of the Jews by returning to the religious writings...
February 2018: History of the Human Sciences
https://www.readbyqxmd.com/read/29655737/interactions-of-green-coffee-bean-phenolics-with-wheat-bread-matrix-in-a-model-of-simulated-in-vitro-digestion
#18
Michał Świeca, Urszula Gawlik-Dziki, Łukasz Sęczyk, Dariusz Dziki, Małgorzata Sikora
Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread...
August 30, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29652567/a-khorasan-wheat-based-replacement-diet-improves-risk-profile-of-patients-with-nonalcoholic-fatty-liver-disease-nafld-a-randomized-clinical-trial
#19
Monica Dinu, Anne Whittaker, Giuditta Pagliai, Ilaria Giangrandi, Barbara Colombini, Anna Maria Gori, Claudia Fiorillo, Matteo Becatti, Alessandro Casini, Stefano Benedettelli, Francesco Sofi
OBJECTIVE: KAMUT khorasan is an ancient grain with widely acclaimed health benefits. The aim of this study was to investigate the effects of a replacement diet with ancient khorasan wheat products in patients with NAFLD, in comparison to a similar replacement diet with control products made from organic semi-whole-grain modern wheat. METHODS: Forty NAFLD patients (12 M/28 F; age 55.2 ± 10.4 years) with mild to moderate liver steatosis were included. The experimental design was a randomized, double-blind, parallel-arm study with 20 participants assigned to consume either KAMUT khorasan or control wheat products (pasta, bread, crackers, biscuits) over a 3-month period...
April 13, 2018: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/29644019/effects-of-incorporation-of-jackfruit-rind-powder-on-chemical-and-functional-properties-of-bread
#20
Reza Felli, Tajul Aris Yang, Wan Nadiah Wan Abdullah, Wahidu Zzaman
Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues...
March 2018: Tropical Life Sciences Research
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