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https://www.readbyqxmd.com/read/28317782/assessment-of-iron-bioavailability-from-different-bread-making-processes-using-an-in-vitro-intestinal-cell-model
#1
I Rodriguez-Ramiro, C A Brearley, S F A Bruggraber, A Perfecto, P Shewry, S Fairweather-Tait
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317781/stability-of-%C3%AE-carotene-during-baking-of-orange-fleshed-sweet-potato-wheat-composite-bread-and-estimated-contribution-to-vitamin-a-requirements
#2
Madjaliwa Nzamwita, Kwaku Gyebi Duodu, Amanda Minnaar
Orange-fleshed sweet potato (OFSP) is known to be a rich source of β-carotene, a precursor of vitamin A and a potential tool for fighting vitamin A deficiency (VAD) in developing countries. OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels. The stability of β-carotene during baking and the contribution of OFSP-wheat composite breads to vitamin A requirements were evaluated. The retention of all-trans-β-carotene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317765/the-effects-of-temperature-on-the-crystalline-properties-and-resistant-starch-during-storage-of-white-bread
#3
William R Sullivan, Jeff G Hughes, Russell W Cockman, Darryl M Small
Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on the crystallinity and RS content of bread. Loaves of white bread were baked and stored at refrigeration, frozen and room temperatures with analysis over a period of zero to seven days. RS determination and X-ray diffraction (XRD) were used to evaluate the influence of storage temperature and time on total crystallinity and RS content...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317703/detection-of-l-cysteine-in-wheat-flour-by-raman-microspectroscopy-combined-chemometrics-of-hca-and-pca
#4
Nur Cebi, Canan Ekinci Dogan, Ayşen Develioglu, Mediha Esra Altuntop Yayla, Osman Sagdic
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317235/astrocyte-specific-insulin-like-growth-factor-1-gene-transfer-in-aging-female-rats-improves-stroke-outcomes
#5
Andre K Okoreeh, Shameena Bake, Farida Sohrabji
Middle aged female rats sustain larger stroke infarction and disability than younger female rats. This older group also shows age-related reduction of insulin like growth factor (IGF)-1 in serum and in astrocytes, a cell type necessary for poststroke recovery. To determine the impact of astrocytic IGF-1 for ischemic stroke, these studies tested the hypothesis that gene transfer of IGF-1 to astrocytes will improve stroke outcomes in middle aged female rats. Middle aged (10-12 month old), acyclic female rats were injected with recombinant adeno-associated virus serotype 5 (AAV5) packaged with the coding sequence of the human (h)IGF-1 gene downstream of an astrocyte-specific promoter glial fibrillary acidic protein (GFAP) (AAV5-GFP-hIGF-1) into the striatum and cortex...
March 20, 2017: Glia
https://www.readbyqxmd.com/read/28314756/predicting-occupational-asthma-and-rhinitis-in-bakery-workers-referred-for-clinical-evaluation
#6
Badri Sadat Jonaid, Jos Rooyackers, Erik Stigter, Lützen Portengen, Esmeralda Krop, Dick Heederik
BACKGROUND: Occupational allergic diseases are a major problem in some workplaces like in the baking industry. Diagnostic rules have been used in surveillance but not yet in the occupational respiratory clinic. OBJECTIVE: To develop diagnostic models predicting baker's asthma and rhinitis among bakery workers at high risk of sensitisation to bakery allergens referred to a specialised clinic. METHODS: As part of a medical surveillance programme, clinical evaluation was performed on 436 referred Dutch bakery workers at high risk for sensitisation to bakery allergens...
March 17, 2017: Occupational and Environmental Medicine
https://www.readbyqxmd.com/read/28303045/dielectric-properties-optimum-formulation-and-microwave-baking-conditions-of-chickpea-cakes
#7
Yaşar Özlem Alifakı, Özge Şakıyan
The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28298697/influence-of-using-a-blend-of-rennet-casein-and-whey-protein-concentrate-as-protein-source-on-the-quality-of-mozzarella-cheese-analogue
#8
Padhiyar Dhanraj, Atanu Jana, Hiral Modha, K D Aparnathi
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28294619/concurrent-overexpression-of-arabidopsis-cystathionine-gamma-synthase-and-silencing-of-endogenous-methionine-gamma-lyase-enhances-tuber-methionine-content-in-solanum-tuberosum
#9
Pavan Kumar, Georg Jander
Potatoes (Solanum tuberosum) are deficient in methionine, an essential amino acid in human and animal diets. Higher methionine levels increase the nutritional quality and promote the typically pleasant aroma associated with the baked and fried potatoes. Several attempts have been made to elevate tuber methionine levels by genetic engineering of methionine biosynthesis and catabolism. Overexpressing Arabidopsis thaliana cystathionine gamma-synthase (AtCGS) in S. tuberosum upregulates a rate-limiting step of methionine biosynthesis and increases tuber methionine levels...
March 15, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28290653/preparation-of-main-chain-polymers-based-on-novel-monomers-with-d-%C3%AF-a-structure-for-application-in-organic-second-order-nonlinear-optical-materials-with-good-long-term-stability
#10
Canbin Ouyang, Jialei Liu, Qi Liu, Yuan Li, Dongdong Yan, Qiuxia Wang, Meixia Guo, Aocheng Cao
Main chain nonlinear optical polymers based on novel chromophores with special structures, presented good solubility in most of the organic solvents. Polymers PE-1 and PE-2 attained the thermal decomposition temperatures of 305 °C and 223 °C, the glass transition temperatures of 113 °C and 108 °C, and exhibited only negligible decay in the SHG signal baked at 85°C over hundreds of hours, respectively. The SHG coefficients of poled films from polymers PE-1 and PE-2 were 26.3 pm/V and 35.8 pm/V, respectively...
March 14, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28290296/the-acute-impact-of-the-intake-of-four-types-of-bread-on-satiety-and-blood-concentrations-of-glucose-insulin-free-fatty-acids-triglyceride-and-acylated-ghrelin-a-randomized-controlled-cross-over-trial
#11
S Bo, M Seletto, A Choc, V Ponzo, A Lezo, A Demagistris, A Evangelista, G Ciccone, M Bertolino, M Cassader, R Gambino
The purpose of the present study is to compare the effects of four different breads (one commercial par-baked wheat bread, three sourdough breads prepared with commercial wheat flour, organic wheat flour, organic einkorn flour) in 16 healthy subjects. The primary outcome of this randomized cross-over trial was evaluating intra-individual changes in glycemic areas-under-the-curve (AUCs) after 50g carbohydrate portions of each bread; secondary outcomes were changes in insulin, fatty free acids (FFA), triglyceride, acylated ghrelin and satiety AUCs...
February 2017: Food Research International
https://www.readbyqxmd.com/read/28277815/exhaled-particles-after-a-standardized-breathing-maneuver
#12
Björn Bake, Evert Ljungström, Annika Claesson, Hanne Krage Carlsen, Matthias Holm, Anna-Carin Olin
BACKGROUND: Particles in exhaled air (PEx) provide samples of respiratory tract lining fluid from small airways and offer a new opportunity to monitor pathological changes. The exhaled particles are produced by reopening of closed small airways and contain surfactant. The amount of PEx varies by orders of magnitude among subjects. A standardized breathing pattern reduces the variation, but it remains large and the reasons are unknown. The aim of the present study was to assess to what extent sex, age, body size, and spirometry results explain the interindividual variation of PEx among healthy middle-aged subjects...
March 9, 2017: Journal of Aerosol Medicine and Pulmonary Drug Delivery
https://www.readbyqxmd.com/read/28274420/evolution-of-volatile-compounds-in-gluten-free-bread-from-dough-to-crumb
#13
Joana Pico, Mario M Martínez, José Bernal, Manuel Gómez
Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present study, a solvent extraction method combined with GC/MS was selected to examine the evolution of 31 principal volatile compounds from the beginning of fermentation to the end of baking in maize starch bread. During fermentation, only hexanal, hexanoic acid, benzaldehyde, benzyl alcohol, furfural and furfuryl alcohol remained constant whereas the rest became more abundant...
July 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28267876/free-sorting-and-association-task-a-variant-of-the-free-sorting-method-applied-to-study-the-impact-of-dried-sourdough-as-an-ingredienton-the-related-bread-odor
#14
Cécile Pétel, Philippe Courcoux, Noémie Génovesi, Jocelyn Rouillé, Bernard Onno, Carole Prost
This paper presents a new variant of the free sorting method developed to analyze the relationship between dried sourdough (DSD) and corresponding DSD-bread (bread) odors. The comparison of DSD and bread sensory characteristics is complicated due to their specific features (for example, acidity for DSD and a characteristic "baked bread" aroma for breads). To analyze them at the same time, this study introduces a new variant of the free sorting method, which adds an association task between DSD and bread after those of free sorting and verbalization...
March 7, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28265353/effects-of-pretreatments-of-banana-musa-aaa-omini-on-the-composition-rheological-properties-and-baking-quality-of-its-flour-and-composite-blends-with-wheat-flour
#15
Adegoke H Bakare, Olukemi D Ogunbowale, Mojisola O Adegunwa, Joseph O Olusanya
Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28258268/knowledge-attitude-and-practice-of-women-in-slums-of-pimpri-chinchwad-pune-maharashtra-india-regarding-usage-of-mishri
#16
Roshani M Chawla, Pranjan Mitra, Sahana H Shetiya, Deepti R Agarwal, D Satya Narayana, Nikhil Bomble
INTRODUCTION: Mishri is one of the form of smokeless tobacco, which is a roasted, powdered preparation made by baking tobacco on a hot metal plate until it is uniformly black, after which it is powdered. It is noted that mishri use is more commonly used by the women of low socioeconomic status, hence the need was felt to conduct this study among women mishri users of slums. Also, the consequences of mishri use are little known, hence an effort is made to find out its ill-effect on oral health...
March 1, 2017: Journal of Contemporary Dental Practice
https://www.readbyqxmd.com/read/28257053/effects-of-ph-and-temperature-on-the-stability-of-fumonisins-in-maize-products
#17
Marcin Bryła, Agnieszka Waśkiewicz, Krystyna Szymczyk, Renata Jędrzejczak
This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100-250 °C. Buffers with various pH values were tested, since it is well-known that pH may significantly influence interactions of fumonisins with other substances. A standard analytical procedure was used to determine the concentration of free fumonisins. Hydrolysis in an alkaline medium was then applied to reveal the hidden forms, while the total fumonisins concentations was determined in another measurement...
March 1, 2017: Toxins
https://www.readbyqxmd.com/read/28249511/atom-shutter-using-bender-piezoactuator
#18
Huidong Kim, Won-Kyu Lee, Dai-Hyuk Yu, Myoung-Sun Heo, Chang Yong Park, Sangkyung Lee, Young Kyu Lee
A flag-type atom shutter based on a rotating lever that is driven by a bender piezoelectric actuator was developed to manipulate atomic beams. The shutter flag was displaced by ∼10 mm to open and close a 5-mm-diameter aperture with a shutter time of 13 ms that produced small mechanical vibrations. The short-term shutter time stability for each cycle was 0.03 ms and the long-term stability over an average of 20 000 cycles was 0.02 ms. The operational cycle number (lifetime) of the shutter reached 2.0 × 10(6) cycles after an intermittent operation over a period of eight months in an ultra-high vacuum chamber, and another shutter in an atmospheric environment swung for 2...
February 2017: Review of Scientific Instruments
https://www.readbyqxmd.com/read/28245836/functional-expression-of-a-novel-%C3%AE-amylase-from-antarctic-psychrotolerant-fungus-for-baking-industry-and-its-magnetic-immobilization
#19
Lei He, Youzhi Mao, Lujia Zhang, Hualei Wang, Siti Aisyah Alias, Bei Gao, Dongzhi Wei
BACKGROUND: α-Amylase plays a pivotal role in a broad range of industrial processes. To meet increasing demands of biocatalytic tasks, considerable efforts have been made to isolate enzymes produced by extremophiles. However, the relevant data of α-amylases from cold-adapted fungi are still insufficient. In addition, bread quality presents a particular interest due to its high consummation. Thus developing amylases to improve textural properties could combine health benefits with good sensory properties...
February 28, 2017: BMC Biotechnology
https://www.readbyqxmd.com/read/28244676/what-is-gluten
#20
REVIEW
Jessica R Biesiekierski
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes...
March 2017: Journal of Gastroenterology and Hepatology
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