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https://www.readbyqxmd.com/read/27913711/breadmaking-performance-and-textural-changes-during-storage-of-composite-breads-made-from-spelt-wheat-and-different-forms-of-amaranth-grain
#1
Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić, Olivera Šimurina
The objectives of the present study were to assess the baking properties of composite spelt wheat-amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread...
December 2, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27904408/quality-of-bread-supplemented-with-antrodia%C3%A2-salmonea-fermented-grains
#2
Rao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun Mau
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904407/effect-of-various-sodium-chloride-mass-fractions-on-wheat-and-rye-bread-using-different-dough-preparation-techniques
#3
Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904393/the-production-of-synbiotic-bread-by-microencapsulation
#4
Mojan Seyedain-Ardabili, Anousheh Sharifan, Babak Ghiassi Tarzi
Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904392/the-effect-of-oat-fibre-powder-particle-size-on-the-physical-properties-of-wheat-bread-rolls
#5
Marcin Kurek, Jarosław Wyrwisz, Monika Piwińska, Agnieszka Wierzbicka
In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27902805/genome-wide-association-mapping-reveals-novel-qtl-for-seedling-leaf-rust-resistance-in-a-worldwide-collection-of-winter-wheat
#6
Genqiao Li, Xiangyang Xu, Guihua Bai, Brett F Carver, Robert Hunger, J Michael Bonman, James Kolmer, Hongxu Dong
Leaf rust of wheat ( L.) is a major disease that causes significant yield losses worldwide. The short-lived nature of leaf rust resistance () genes necessitates a continuous search for novel sources of resistance. We performed a genome-wide association study (GWAS) on a panel of 1596 wheat accessions. The panel was evaluated for leaf rust reaction by testing with a bulk of Eriks. () isolates collected from multiple fields of Oklahoma in 2013 and two predominant races in the fields of Oklahoma in 2015. The panel was genotyped with a set of 5011 single-nucleotide polymorphism (SNP) markers...
November 2016: Plant Genome
https://www.readbyqxmd.com/read/27900504/a-large-scale-chromosome-specific-snp-discovery-guideline
#7
Bala Ani Akpinar, Stuart Lucas, Hikmet Budak
Single-nucleotide polymorphisms (SNPs) are the most prevalent type of variation in genomes that are increasingly being used as molecular markers in diversity analyses, mapping and cloning of genes, and germplasm characterization. However, only a few studies reported large-scale SNP discovery in Aegilops tauschii, restricting their potential use as markers for the low-polymorphic D genome. Here, we report 68,592 SNPs found on the gene-related sequences of the 5D chromosome of Ae. tauschii genotype MvGB589 using genomic and transcriptomic sequences from seven Ae...
November 29, 2016: Functional & Integrative Genomics
https://www.readbyqxmd.com/read/27900400/homoeologous-recombination-based-transfer-and-molecular-cytogenetic-mapping-of-a-wheat-streak-mosaic-virus-and-triticum-mosaic-virus-resistance-gene-wsm3-from-thinopyrum-intermedium-to-wheat
#8
Tatiana V Danilova, Guorong Zhang, Wenxuan Liu, Bernd Friebe, Bikram S Gill
Here, we report the production of a wheat- Thinopyrum intermedium recombinant stock conferring resistance to wheat streak mosaic virus and Triticum mosaic virus. Wheat streak mosaic caused by the wheat streak mosaic virus (WSMV) is an important disease of bread wheat (Triticum aestivum) worldwide. To date, only three genes conferring resistance to WSMV have been named and two, Wsm1 and Wsm3, were derived from the distantly related wild relative Thinopyrum intermedium. Wsm3 is only available in the form of a compensating wheat-Th...
November 29, 2016: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/27898810/genomic-selection-for-processing-and-end-use-quality-traits-in-the-cimmyt-spring-bread-wheat-breeding-program
#9
Sarah D Battenfield, Carlos Guzmán, R Chris Gaynor, Ravi P Singh, Roberto J Peña, Susanne Dreisigacker, Allan K Fritz, Jesse A Poland
Wheat ( L.) cultivars must possess suitable end-use quality for release and consumer acceptability. However, breeding for quality traits is often considered a secondary target relative to yield largely because of amount of seed needed and expense. Without testing and selection, many undesirable materials are advanced, expending additional resources. Here, we develop and validate whole-genome prediction models for end-use quality phenotypes in the CIMMYT bread wheat breeding program. Model accuracy was tested using forward prediction on breeding lines ( = 5520) tested in unbalanced yield trials from 2009 to 2015 at Ciudad Obregon, Sonora, Mexico...
July 2016: Plant Genome
https://www.readbyqxmd.com/read/27898761/transplant-resources-for-triticeae-genomic-data
#10
Manuel Spannagl, Michael Alaux, Matthias Lange, Daniel M Bolser, Kai C Bader, Thomas Letellier, Erik Kimmel, Raphael Flores, Cyril Pommier, Arnaud Kerhornou, Brandon Walts, Thomas Nussbaumer, Christoph Grabmuller, Jinbo Chen, Christian Colmsee, Sebastian Beier, Martin Mascher, Thomas Schmutzer, Daniel Arend, Anil Thanki, Ricardo Ramirez-Gonzalez, Martin Ayling, Sarah Ayling, Mario Caccamo, Klaus F X Mayer, Uwe Scholz, Delphine Steinbach, Hadi Quesneville, Paul J Kersey
The genome sequences of many important Triticeae species, including bread wheat ( L.) and barley ( L.), remained uncharacterized for a long time because their high repeat content, large sizes, and polyploidy. As a result of improvements in sequencing technologies and novel analyses strategies, several of these have recently been deciphered. These efforts have generated new insights into Triticeae biology and genome organization and have important implications for downstream usage by breeders, experimental biologists, and comparative genomicists...
March 2016: Plant Genome
https://www.readbyqxmd.com/read/27896913/nausea-and-vomiting-in-early-pregnancy-effects-on-food-intake-and-diet-quality
#11
Sarah R Crozier, Hazel M Inskip, Keith M Godfrey, Cyrus Cooper, Sian M Robinson
Experiences of nausea and/or vomiting in pregnancy (NVP) vary greatly, but the paucity of studies with pre-pregnancy dietary data mean that little is known about the effects of NVP on diet. Using an administered food frequency questionnaire, diet was assessed before pregnancy and at 11 and 34 weeks' gestation in 2270 participants in a UK birth cohort study (Southampton Women's Survey). Experience of NVP in early pregnancy was graded as none, mild, moderate, or severe. Participants reported their level of food consumption as more, the same, or less than before pregnancy...
November 29, 2016: Maternal & Child Nutrition
https://www.readbyqxmd.com/read/27895005/qualitative-analysis-of-cognitive-interviews-with-school-children-a-web-based-food-intake-questionnaire
#12
Vanessa Fernandes Davies, Emil Kupek, Patricia Faria Di Pietro, Maria Alice Altenburg de Assis, Francilene Gk Vieira, Clarice Perucchi, Rafaella Mafra, Debbe Thompson, Thomas Baranowski
BACKGROUND: The use of computers to administer dietary assessment questionnaires has shown potential, particularly due to the variety of interactive features that can attract and sustain children's attention. Cognitive interviews can help researchers to gain insights into how children understand and elaborate their response processes in this type of questionnaire. OBJECTIVE: To present the cognitive interview results of children who answered the WebCAAFE, a Web-based questionnaire, to obtain an in-depth understanding of children's response processes...
November 28, 2016: JMIR Public Health and Surveillance
https://www.readbyqxmd.com/read/27886388/phytate-calcium-molar-ratio-does-not-predict-accessibility-of-calcium-in-ready-to-eat-dishes
#13
Daniela Erba, Federica Manini, Erika Meroni, Maria C Casiraghi
BACKGROUND: Phytic acid (PA), a naturally occurring compound of plant food, is generally considered to affect mineral bioavailability. The aim of this study was to investigate the reliability of the PA/calcium molar ratio as a predictive factor of calcium accessibility in composed dishes and their ingredients. RESULTS: We chose dishes whose ingredients were rich in Ca (milk or cheese) or in PA (whole-wheat cereals) in order to consider a range of PA/Ca ratios (from 0 to 2...
November 25, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27886113/predictors-of-urinary-3-phenoxybenzoic-acid-levels-in-50-north-carolina-adults
#14
Marsha Morgan, Paul Jones, Jon Sobus, Dana Boyd Barr
Limited data are available on the non-chemical stressors that impact adult exposures to pyrethroid insecticides based on urinary biomonitoring. The urinary metabolite, 3-phenoxybenzoic acid (3-PBA), is commonly used to assess human exposure to a number of pyrethroids. In a further analysis of published study data, we quantified urinary 3-PBA levels of 50 adults over a single, 24-h sampling period and examined the associations between the biomarker measurements and selected non-chemical stressors (demographic, lifestyle, and dietary factors)...
November 23, 2016: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/27881035/the-dangers-of-the-bread-clip-ct-imaging-and-management-a-case-report
#15
J M Bakia, S Ovaere, F P Dijkman, E E Schipper
Most ingested foreign objects pass the gastrointestinal tract without serious consequences. A particular foreign object has been described related to serious adverse events such as gastrointestinal bleeding and small bowel obstruction: a plastic bread clip. During the diagnostic phase the morphology of this item is not always recognized during ultrasonography or CT imaging. In this case report we describe the diagnosis and management of a patient with a small bowel perforation caused by ingestion of a bread clip...
November 24, 2016: Acta Chirurgica Belgica
https://www.readbyqxmd.com/read/27874287/impact-of-saccharomyces-cerevisiae-metabolites-produced-during-fermentation-on-bread-quality-parameters-a-review
#16
Mareile Heitmann, Emanuele Zannini, Elke Arendt
Although bread making with the use of Baker's yeast has a long tradition in human history, little attention has been paid to the connection between yeast addition and the final bread quality. Nowadays, bakers mainly use different flour additives such as enzymes (amylases, hemicellulases, and proteases) to change and improve dough properties and/or bread quality. Another strategy is the use of modified industrial Baker's yeast. To date, there is no yeast strain used in the baking industry, which is genetically modified, despite some studies demonstrating that the application of recombinant DNA technology is a possibility for improved strains suitable for baking...
November 22, 2016: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/27872659/whole-genome-de-novo-sequencing-combined-with-rna-seq-analysis-reveals-unique-genome-and-physiological-features-of-the-amylolytic-yeast-saccharomycopsis-fibuligera-and-its-interspecies-hybrid
#17
Jin Ho Choo, Chang Pyo Hong, Jae Yun Lim, Jeong-Ah Seo, Young-Suk Kim, Dong Wook Lee, Sin-Gi Park, Gir Won Lee, Emily Carroll, Yin-Won Lee, Hyun Ah Kang
BACKGROUND: Genomic studies on fungal species with hydrolytic activity have gained increased attention due to their great biotechnological potential for biomass-based biofuel production. The amylolytic yeast Saccharomycopsis fibuligera has served as a good source of enzymes and genes involved in saccharification. Despite its long history of use in food fermentation and bioethanol production, very little is known about the basic physiology and genomic features of S. fibuligera. RESULTS: We performed whole-genome (WG) de novo sequencing and complete assembly of S...
2016: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/27867819/assessment-of-genetic-variability-for-grain-nutrients-from-diverse-regions-potential-for-wheat-improvement
#18
Anamika Pandey, Mohd Kamran Khan, Erdogan E Hakki, George Thomas, Mehmet Hamurcu, Sait Gezgin, Ozge Gizlenci, Mahinur S Akkaya
BACKGROUND: A total of 150 bread wheat genotypes representing 121 Indian and 29 Turkish origin were screened for nutrient concentrations and grain protein content. Elemental and grain protein composition were studied by Inductively Coupled Plasma-Atomic Emission Spectrophotometer and LECO analyser, respectively. The study was performed to determine the variability in nutrient concentrations present in the collected wheat genetic material from two countries. RESULTS: Several fold variations among genotypes existed for almost all the elements...
2016: SpringerPlus
https://www.readbyqxmd.com/read/27864602/beyond-bread-and-beer-whole-cell-protein-extracts-from-baker-s-yeast-as-a-bulk-source-for-3d-cell-culture-matrices
#19
Nicholas Bodenberger, Dennis Kubiczek, Patrick Paul, Nico Preising, Lukas Weber, Ramona Bosch, Rudolf Hausmann, Kay-Eberhard Gottschalk, Frank Rosenau
Here, we present a novel approach to form hydrogels from yeast whole cell protein. Countless hydrogels are available for sophisticated research, but their fabrication is often difficult to reproduce, with the gels being complicated to handle or simply too expensive. The yeast hydrogels presented here are polymerized using a four-armed, amine reactive crosslinker and show a high chemical and thermal resistance. The free water content was determined by measuring swelling ratios for different protein concentrations, and in a freeze-drying approach, pore sizes of up to 100 μm in the gel could be created without destabilizing the 3D network...
November 18, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27861503/development-and-application-of-a-test-for-food-induced-emotions
#20
Uwe Geier, Arndt Büssing, Pamela Kruse, Ramona Greiner, Kirsten Buchecker
This study aimed to develop a test to measure food-induced emotions suitable for stable food and beverages. All of the experiments were conducted under the conditions of a consumer sensory evaluation according to German standard DIN 10974. Test development included descriptors' derivation and factor analysis as well as a comparison between the new test (empathic food test, EFT) and a hedonic sensory test and an unspecific psychological test, known as a multidimensional mood questionnaire (MDMQ). Nineteen sensory experts derived twelve items using free-choice profiling...
2016: PloS One
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