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At least 19 recordsLinked to original sources

PubMed1989

Survival and growth of Bacillus cereus in Egyptian bread and its effect on bread staling.

Bread was made from dough previously inoculated with spores of three Bacillus cereus strains at different inoculation levels. Counts of survivors and bread staling were determined in bread during storage at 25 degrees C. The total aerobic bacteria, sporeformer and B. cereus counts in seven different wheat flours were 3.0 x 10(6) to 9.1 x 10(7), 3.2 x 10(5) to 1.5 x 10(6) and 50-100 colony forming units (CFU/g). About one in a thousand bacteria were found to survive baking. On the other hand, no multiplication took place, however, until the bread had been stored for more than 3 days. Also, survival and multiplication of B. cereus spores was shown to depend on the kind of strains and type of bread. The addition of B. cereus strains to the dough gave bread with higher freshness than the control sample. This was quite noticeable in inoculated pan bread during storage. It is possible to conclude from the results that B. cereus survive the baking process particularly if original contamination is high. Also increasing the freshness of the bread does not necessarily mean better ingredient and processing conditions.

Bacillus cereus↗

PubMed1989

[Fortification of bread with bean flour (Phaseolus vulgaris). II. Nutritive value of the fortified bread].

The protein value of breads containing bean flour (BF) (Phaseolus vulgaris, cv Tórtola) was tested in rats. BF replaced wheat flour by 2, 4, 6, 8 and 10 per cent. Protein content was 9.3 (N x 5.7) per cent and 24.4 (N x 6.25) per cent for wheat flour and bean flour, respectively. The protein content in the control bread was 11.6%, and increased to 12.6% at the 10% level of substitution. Parameters measured were protein efficiency ratio (PER), net protein ratio (NPR), and apparent and true digestibility of the protein. PER, in the control bread, was 1.44; a slight, non-significant increase occurred up to the 10% level of substitution. The control bread showed a NPR value of 2.78, figure which also remained practically unchanged at the higher levels of replacement. Nevertheless, both apparent and true protein digestibility decreased significantly with increasing levels of substitution of WF by BF (p less than 0.05). In conclusion, substitution of WF by BF in bread did not produce the expected increase in protein quality under our experimental conditions.

Analysis of Variance↗

PubMed1976

Erythropoietic response of anemic rats to enriched white bread and bread ash.

Iron-deficient rats were rehabilitated with diets supplying iron from white wheat bread, bread ash or ferrous sulfate as a standard. The relative biological value of iron in bread or its ash was greater when evaluated from red blood cell count than when estimated from hemoglobin concentration. Ash obtained by heating bread in a muffle furnace and reduced with hydrogen was more effective in stimulating blood cell production than could be accounted for by its iron content alone.

Anemia, Hypochromic↗

PubMedDate not supplied

"Bread: it's a great way to go". Increasing bread consumption decreases laxative sales in an elderly community.

OBJECTIVE: To test the effects on laxative sales of two methods of promoting increased consumption of wholemeal/wholegrain bread by the elderly. DESIGN: Community intervention trials were carried out in two test communities and one control community on the mid-north coast of New South Wales. PARTICIPANTS: Small retirement communities with a high proportion of the population aged over 55 years. INTERVENTIONS: A community organisation strategy (COS) involving the media, community activities and social marketing principles using the theme "Bread: It's a Great Way to Go" was compared with a patient education strategy (PES) through local doctors and a control community (CON). MAIN OUTCOME MEASURES: Wholemeal/wholegrain bread sales and laxative sales. RESULTS: There was a 49% decrease in laxative sales corresponding to a 58% increase in sales of wholemeal/wholegrain bread in the COS community but no significant changes in either the PES or CON communities. CONCLUSIONS: The study suggests a positive, cost effective approach for increasing fibre intake and improving gastrointestinal problems in the elderly.

Aged↗

PubMed1989

[Fortification of bread with bean flour (Phaseolus vulgaris, L.). I. Flour and bread aspects].

This paper deals with the incorporation of bean flour (Phaseolus vulgaris, var. Tórtola) (BF) made at laboratory scale in bread enrichment, by substituting 2, 4, 6, 8 and 10% wheat flour by bean flour. First, wheat and bean flours blends were prepared to study the farinological properties of these combinations. Then, breads containing bean flour in the above-mentioned proportions were made. At the 6, 8 and 10% levels, a deterioration in farinological properties of the blends, such as water absorption, developing time, weakening and W value were evident. Baking tests showed that no significant changes occurred with respect to water absorption, mixing time, weight and volume of breads, and color and texture of crumb in BF levels of 2, 4 and 6%. However, overall qualities of the breads were significantly impaired at the 8 and 10% levels.

Bread↗

PubMed1992

Selenium content of wheat for bread making in Scotland and the relationship between glutathione peroxidase (EC 1.11.1.9) levels in whole blood and bread consumption.

The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55 micrograms for adult males and females respectively (National Research Council, 1989). The average glutathione peroxidase (EC 1.11.1.9) level in 478 samples of human whole blood was 6.08 (SE 0.065) units/ml. This increased to 6.65 (SE 0.321) in sixty-two subjects consuming brown or wholemeal bread but was unaffected by oily fish consumption. Analysis of a small number of samples of whole milk, eggs and meat indicated slightly higher concentrations than previously published values but this trend was insufficient to compensate for the lower cereal provision of Se.

Bread↗

PubMed1971