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https://www.readbyqxmd.com/read/29146355/gelatinized-wheat-starch-influences-crystallization-behaviour-and-structure-of-roll-in-shortenings-in-laminated-bakery-products
#1
Kristin D Mattice, Alejandro G Marangoni
One hydrogenated and one non-hydrogenated shortening were baked with isolated components of a croissant matrix, including crystalline wheat starch, gelatinized wheat starch, gluten, and formed gluten network. The impact of the matrix components on fat crystallization was analyzed for polymorphism using powder X-ray diffraction, solid fat content by pulsed nuclear magnetic resonance and thermal behaviour by differential scanning calorimetry. When compared to results obtained from croissants prepared with the respective shortenings, samples containing gelatinized wheat starch displayed notably similar results: polymorphic conversion, from the β' to β form over storage, and visually broader peaks in the melting endotherms indicating a greater temperature was required to completely melt all of the fat...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29140766/the-rise-of-alternative-bread-leavening-technologies-in-the-nineteenth-century
#2
Carolyn Ann Cobbold
This article reveals how nineteenth-century chemists and health reformers tried to eradicate the use of yeast in bread, claiming they had devised healthier and more sanitary ways to raise bread. It describes the alternative technological solutions to baking bread, investigating factors that influenced their development and adaptation in the marketplace. A lack of scientific and cultural consensus surrounding yeast, what it was and what it did, fermented during this period. The conflict over yeast helped create a heterogeneous industrialization of the baking industry, changing processes and ingredients and creating new forms of bakery products...
November 15, 2017: Annals of Science
https://www.readbyqxmd.com/read/29132675/the-role-of-baked-egg-and-milk-in-the-diets-of-allergic-children
#3
REVIEW
Melissa L Robinson, Bruce J Lanser
Baked egg and baked milk are tolerated by most children who are allergic to hen's egg and cow's milk. Incorporating baked goods into the diets of allergic children may help them outgrow their primary allergy more quickly, with changes observed akin to immunotherapy. Benefits may also include increased quality of life and improved nutritional status. The search for a reliable biomarker to predict tolerance to baked goods is ongoing. Most children with a milk or egg allergy who are not previously tolerating egg or milk in baked goods should be offered an observed oral food challenge...
February 2018: Immunology and Allergy Clinics of North America
https://www.readbyqxmd.com/read/29131335/shelf-life-characteristics-of-bread-produced-from-ozonated-wheat-flour
#4
Mohammed Obadi, Ke-Xue Zhu, Wei Peng, Abdellatif A Sulieman, Amer Ali Mahdi, Khalid Mohammed, Hui-Ming Zhou
The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Expousre to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity...
November 13, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29130798/baked-milk-and-baked-egg-oral-immunotherapy
#5
Meng Chen, Michael Land
No abstract text is available yet for this article.
November 2017: Immunotherapy
https://www.readbyqxmd.com/read/29127711/can-i-serve-this-dish-half-baked-approaches-to-publishing-some-less-than-perfect-research
#6
EDITORIAL
Margaret H Kearney
No abstract text is available yet for this article.
November 11, 2017: Research in Nursing & Health
https://www.readbyqxmd.com/read/29124947/activity-preferences-of-persons-with-dementia-an-examination-of-reports-by-formal-and-informal-caregivers
#7
Jiska Cohen-Mansfield, Rachel Gavendo, Erin Blackburn
Objectives The aims of this study are (1) to describe the types of leisure activities preferred by persons with dementia in the past and present, as reported by family members and therapeutic recreation staff members, and (2) to examine the influence of demographic and functional abilities variables on the perceived current interest of persons with dementia. Method Family members of persons with dementia and therapeutic recreation staff involved in the care of those persons completed an activities preference assessment concerning the persons with dementia...
January 1, 2017: Dementia
https://www.readbyqxmd.com/read/29121776/psychosocial-benefits-of-cooking-interventions-a-systematic-review
#8
Nicole Farmer, Katherine Touchton-Leonard, Alyson Ross
OBJECTIVES: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. METHODS: A systematic review of the literature examined peer-reviewed research using Embase, PubMed, CINALH Plus, and PsychInfo with the following search terms: cooking, culinary, baking, food preparation, cookery, occupational therapy, mental health, mood, psychosocial, affect, confidence, self-confidence, self-esteem, socialization, and rehabilitation...
November 1, 2017: Health Education & Behavior: the Official Publication of the Society for Public Health Education
https://www.readbyqxmd.com/read/29113045/pilot-study-comparison-of-sourdough-wheat-bread-and-yeast-fermented-wheat-bread-in-individuals-with-wheat-sensitivity-and-irritable-bowel-syndrome
#9
Reijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, Jussi Loponen, Tuija Poussa, Xin Huang, Tuula Sontag-Strohm, Hanne Salmenkari, Riitta Korpela
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat...
November 4, 2017: Nutrients
https://www.readbyqxmd.com/read/29111888/stability-of-don-and-don-3-glucoside-during-baking-as-affected-by-the-presence-of-food-additives
#10
Arnau Vidal, Vicente Sanchis, Antonio J Ramos, Sonia Marín
The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified forms can also be present in cereal products. Deoxynivalenol-3-glucoside (DON-3-glucoside) is a common DON plant conjugate. The mycotoxin concentration could be affected by food processing; here, we studied the stability of DON and DON-3-glucoside during baking of small doughs made from white wheat flour and other ingredients...
November 7, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29111091/participant-satisfaction-with-a-food-benefit-program-with-restrictions-and-incentives
#11
Sarah A Rydell, Rachael M Turner, Tessa A Lasswell, Simone A French, J Michael Oakes, Brian Elbel, Lisa J Harnack
BACKGROUND: Policy makers are considering changes to the Supplemental Nutrition Assistance Program (SNAP). Proposed changes include financially incentivizing the purchase of healthier foods and prohibiting the use of funds for purchasing foods high in added sugars. SNAP participant perspectives may be useful in understanding the consequences of these proposed changes. OBJECTIVE: To determine whether food restrictions and/or incentives are acceptable to food benefit program participants...
October 27, 2017: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/29107857/development-of-an-automated-wax-printed-paper-based-lateral-flow-device-for-alpha-fetoprotein-enzyme-linked-immunosorbent-assay
#12
Pattarachaya Preechakasedkit, Weena Siangproh, Nanthika Khongchareonporn, Nattaya Ngamrojanavanich, Orawon Chailapakul
In this study, a novel wax-printed paper-based lateral flow device has been developed as an alternative approach for an automated and one-step enzyme-linked immunosorbent assay (ELISA). The design pattern consisted of a non-delayed channel, a wax-delayed channel, a test zone and a control zone. This system was easily fabricated on a nitrocellulose membrane using a wax-printing method and then baked in an oven at 100°C for 1min. The four barriers of the wax-delayed channel could delay the flow time for 11s compared to the flow time of the non-delayed channel...
November 1, 2017: Biosensors & Bioelectronics
https://www.readbyqxmd.com/read/29105087/predicting-rheological-behaviour-and-baking-quality-of-wheat-flour-using-a-glutopeak-test
#13
Slađana Rakita, Ljubica Dokić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, Aleksandra Torbica
The purpose of this research was to gain an insight into the ability of the Glutopeak instrument to predict flour functionality for bread making, as well as to determine which of the Glutopeak parameters shows the best potential in predicting dough rheological behaviour and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency...
November 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29094606/when-baking-soda-goes-on-shortage-urine-alkalinization-with-acetazolamide-and-oral-sodium-bicarbonate
#14
Hoyle Whiteside, Arpita Gandhi, Germame Ajebo, Locke J Bryan
No abstract text is available yet for this article.
November 1, 2017: Annals of Pharmacotherapy
https://www.readbyqxmd.com/read/29092872/a-basic-therapy-gone-awry
#15
Laura B Galinko, Steven H Hsu, Cosmin Gauran, Michael L Fingerhood, Stephen M Pastores, Neil A Halpern, Sanjay Chawla
Baking soda (sodium bicarbonate) is a common household item that has gained popularity as an alternative cancer treatment. Some have speculated that alkali therapy neutralizes the extracellular acidity of tumor cells that promotes metastases. Internet blogs have touted alkali as a safe and natural alternative to chemotherapy that targets cancer cells without systemic effects. Sodium bicarbonate overdose is uncommon, with few reports of toxic effects in humans. The case described here is the first reported case of severe metabolic alkalosis related to topical use of sodium bicarbonate as a treatment for cancer...
November 2017: American Journal of Critical Care: An Official Publication, American Association of Critical-Care Nurses
https://www.readbyqxmd.com/read/29090120/magnesium-stearate-a-widely-used-food-additive-exhibits-a-lack-of-in-vitro-and-in-vivo-genotoxic-potential
#16
Cheryl A Hobbs, Kazuhiko Saigo, Mihoko Koyanagi, Shim-Mo Hayashi
Magnesium stearate is widely used in the production of dietary supplement and pharmaceutical tablets, capsules and powders as well as many food products, including a variety of confectionery, spices and baking ingredients. Although considered to have a safe toxicity profile, there is no available information regarding its potential to induce genetic toxicity. To aid safety assessment efforts, magnesium sulfate was evaluated in a battery of tests including a bacterial reverse mutation assay, an in vitro chromosome aberration assay, and an in vivo erythrocyte micronucleus assay...
2017: Toxicology Reports
https://www.readbyqxmd.com/read/29082683/-historical-evolution-and-change-of-differentiation-on-dried-ginger-fresh-ginger-and-baked-ginger
#17
Wen-Tao Fang, Zhi-Lai Zhan, Hua-Sheng Peng, Lu-Qi Huang
Ginger is commonly used as dietetic Chinese herbs, medicinal ginger mainly divided into dried ginger, fresh ginger and baked ginger. In this article, by sorting and studying literature of Chinese materia medica, textual criticism the historical evolution and change of differentiation on dried ginger, fresh ginger and baked ginger. Results indicate that, as the changes of the dynasty, dried ginger, fresh ginger and baked ginger gradually differentiation in producing area and processing method. Dried ginger beginning in Shennong Bencao Jing(Shennong's Classic of Materia Medica), Mingyi Bielu(Records of Famous Physicians) respectively included fresh ginger and dried ginger for the first time...
May 2017: Zhongguo Zhong Yao za Zhi, Zhongguo Zhongyao Zazhi, China Journal of Chinese Materia Medica
https://www.readbyqxmd.com/read/29079624/deciphering-the-origin-evolution-and-physiological-function-of-the-subtelomeric-aryl-alcohol-dehydrogenase-gene-family-in-the-yeast-saccharomyces-cerevisiae
#18
Dong-Dong Yang, Gustavo M de Billerbeck, Jin-Jing Zhang, Frank Rosenzweig, Jean-Marie Francois
Homology searches indicate that Saccharomyces cerevisiae strain BY4741 contains seven redundant genes that encode putative aryl-alcohol dehydrogenases (AAD). Yeast AADs are located in subtelomeric regions of different chromosomes, and their functional role(s) remain enigmatic. Here, we show that two of these genes, AAD4 and AAD14, encode functional enzymes that reduce aliphatic and aryl-aldehydes concomitant with oxidation of cofactor NADPH, and that Aad4p and Aad14p exhibit different substrate preference patterns...
October 27, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29073900/comparison-of-online-marketing-techniques-on-food-and-beverage-companies-websites-in-six-countries
#19
Marie A Bragg, Margaret Eby, Josh Arshonsky, Alex Bragg, Gbenga Ogedegbe
Food and beverage marketing contributes to poor dietary choices among adults and children. As consumers spend more time on the Internet, food and beverage companies have increased their online marketing efforts. Studies have shown food companies' online promotions use a variety of marketing techniques to promote mostly energy-dense, nutrient-poor products, but no studies have compared the online marketing techniques and nutritional quality of products promoted on food companies' international websites. For this descriptive study, we developed a qualitative codebook to catalogue the marketing themes used on 18 international corporate websites associated with the world's three largest fast food and beverage companies (i...
October 26, 2017: Globalization and Health
https://www.readbyqxmd.com/read/29067814/effectiveness-of-commercial-and-homemade-washing-agents-in-removing-pesticide-residues-on-and-in-apples
#20
Tianxi Yang, Jeffery Doherty, Bin Zhao, Amanda J Kinchla, John M Clark, Lili He
Removal of pesticide residues from fresh produce is important to reduce pesticide exposure to humans. This study investigated the effectiveness of commercial and homemade washing agents in the removal of surface and internalized pesticide residues from apples. Surface-enhanced Raman scattering (SERS) mapping and liquid chromatography tandem mass spectrometry (LC-MS/MS) methods were used to determine the effectiveness of different washing agents in removing pesticide residues. Surface pesticide residues were most effectively removed by sodium bicarbonate (baking soda, NaHCO3) solution when compared to either tap water or Clorox bleach...
October 25, 2017: Journal of Agricultural and Food Chemistry
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