Journal articles: 'Bread'

1

Kaplan, Melanie D. G. "Chefs and Microbiologists Break Bread Anew." Microbe Magazine 9, no. 1 (January 1, 2014): 13–17. http://dx.doi.org/10.1128/microbe.9.13.1.

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2

Browne Miller, Angela. "Earning Bread and Baking Bread." Employee Assistance Quarterly 5, no. 4 (August 15, 1990): 83–88. http://dx.doi.org/10.1300/j022v05n04_07.

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3

Abu Hussain, Fatema M., and Hamed R. Takruri. "A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan." Journal of Agricultural Science 8, no. 4 (March 11, 2016): 169. http://dx.doi.org/10.5539/jas.v8n4p169.

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Noncommunicable diseases, including cardiovascular diseases are the leading cause of premature death in the 21st century. Dietary factors such as high salt intake constitute the main risk factors. Bread is considered as one of the most important sources of dietary salt. The objectives of this study were to determine the sodium content of the main types of bread that are marketed in Amman, and to evaluate the bakers’ adherence to the Jordanian specifications. Sixty eight bread samples of seven types of bread were collected from 13 different bakeries distributed in Amman. Bread samples were dried, ashed and the sodium content was directly determined by using flame photometry method. The average salt content of the analyzed bread samples was 1.19±0.21 g salt/100 g of fresh bread, ranging between 0.42 g/100 g for white Arabic bread and 2.06±0.19 for shrak bread. Approximately half of bread samples have met the Jordanian specifications. It is concluded that salt content of bread varies widely in Jordan and that bread types such as shrak and mashrouh breads contain high amount of salt. The Jordanian specification of the salt content of bread should be applied to all breed types. Also, it should be reduced gradually to a lower limit.

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Ni, Qianqian, Viren Ranawana, Helen E. Hayes, Nicholas J. Hayward, David Stead, and Vassilios Raikos. "Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties." Foods 9, no. 9 (August 28, 2020): 1192. http://dx.doi.org/10.3390/foods9091192.

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The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

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Bojňanská, Tatiana, Janette Musilová, and Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough." Foods 10, no. 5 (May 14, 2021): 1087. http://dx.doi.org/10.3390/foods10051087.

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The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

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Gama, AP, and C. Ching’anda. "Hidden salt in breads of Blantyre (Malawi) and labelling practices: A national wake-up call." African Journal of Food, Agriculture, Nutrition and Development 15, no. 72 (December 7, 2015): 10443–54. http://dx.doi.org/10.18697/ajfand.72.15225.

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A study was carried out to the determine amount of salt in breads sold in five major retail shops in Blantyre (Malawi). Determined salt concentrations were compared with declared values on labels. In addition, the study also assessed labelling practices among bread manufacturers to check compliance with labelling regulations in Malawi. Six brands of breads were sampled from the five major retail shops. Twelve samples were collected for each of the six brands of bread herein designated as bread 1, bread 2, bread 3, bread 4, bread 5 and bread 6. The study found that average concentration of sodium in the breads ranged from 1.7 g/100 g to 2.6 g/100 g. Significant differences of sodium content were observed in four brands of bread; bread 1, bread 2, bread 4 and bread 5 (p<0.05). No significant difference was observed between bread 3 and bread 6 (p>0.05). None of the sampled breads had declared sodium content. All the breads complied with Malawi requirements for general labelling of breads. However, all the breads did not comply with nutrition labelling guidelines. The study reveals policy gap, in Malawi, on salt reduction in foods. The study also reveals regulation and regulation enforcement gaps that need to be urgently addressed to improve the current situation. Considering the results in this study, the authors recommend that Malawi should develop policies to support reduction of salt in food products such as bread to minimise risks associated with high salt intake. The authors also recommend enforcement of Malawi standard for nutrition labelling by the relevant authorities and a complete national survey to assess understanding of nutrition labelling among manufactures. Furthermore, the authors recommend urgent revision of 1985 Malawi standard for common bread, currently in use, to include sodium content limits as one way of initiating a reduction of sodium content in breads being sold on the market.

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7

Oktenberg, Adrian. "Bread." Women's Review of Books 13, no. 7 (April 1996): 20. http://dx.doi.org/10.2307/4022368.

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8

Giemza, M. "Bread." English 53, no. 207 (September 1, 2004): 241–42. http://dx.doi.org/10.1093/english/53.207.241.

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9

Whitehead, Shaun, and Hassan Siddiqui. "Bread." Physics World 7, no. 12 (December 1994): 80. http://dx.doi.org/10.1088/2058-7058/7/12/45.

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10

SONG, DONGSEOB. "Bread." Anthropology and Humanism 36, no. 2 (December 2011): 274. http://dx.doi.org/10.1111/j.1548-1409.2011.01103.x.

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11

Blair, Eliza. "Bread." Nature 483, no. 7388 (March 2012): 238. http://dx.doi.org/10.1038/483238a.

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12

Moscaliuc, Mihaela. "Bread." Manoa 31, no. 2 (2019): 109. http://dx.doi.org/10.1353/man.2019.0129.

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13

Mongi, RJ, BK Ndabikunze, BE Chove, P. Mamiro, C. C. Ruhembe, and J. G. Ntwenya. "Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads." African Journal of Food, Agriculture, Nutrition and Development 11, no. 48 (December 28, 2011): 5586–99. http://dx.doi.org/10.18697/ajfand.48.11315.

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This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

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Islam, MZ, M. Shams Ud-Din, and MA Haque. "Studies on the effect of brown rice and maize flour on the quality of bread." Journal of the Bangladesh Agricultural University 9, no. 2 (June 29, 2012): 297–304. http://dx.doi.org/10.3329/jbau.v9i2.11044.

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Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar 2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour. DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044 J. Bangladesh Agril. Univ. 9(2): 297304, 2011

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15

Gélinas, P., C. M. McKinnon, and M. Pelletier. "Sourdough-type bread from waste bread crumb." Food Microbiology 16, no. 1 (February 1999): 37–43. http://dx.doi.org/10.1006/fmic.1998.0209.

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16

Belghith Fendri, Lilia, Fatma Chaari, Marwa Maaloul, Fatma Kallel, Lobna Abdelkafi, Semia Ellouz Chaabouni, and Dhouha Ghribi-Aydi. "Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality." LWT 73 (November 2016): 584–91. http://dx.doi.org/10.1016/j.lwt.2016.06.070.

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17

Fuckerer, Katharina, Oliver Hensel, and Joachim J. Schmitt. "Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults." Journal of Food Studies 5, no. 1 (January 27, 2016): 1. http://dx.doi.org/10.5296/jfs.v5i1.8847.

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Several clinical studies suggest that a sufficient daily intake of fibres has positive effects on prevention of different diseases. Other studies show that most elderlies ingest too less fibres daily. As bread is one of the daily consumed food by elderly a brown rye bread fortified with three different cellulose fibres length (18 µm, 300 µm, 700 µm) was developed. To find out whether elderly would consume such cellulose fortified rye breads, preference tests and a questionnaire about fibres and liking of fibres enriched rye breads were conducted with people older than 75 years and living in a nursing home. Comparable test were conducted with young adults. Preference test and questionnaire showed that young adults favoured rye bread with 18 µm cellulose, because they associated soft crumb texture with freshly baked bread. Instead elderlies preferred standard rye bread and bread with 300 µm cellulose, because those two kinds of rye breads have similar crumb texture which is popular with elderlies. These results showed that there are differences in preferring of fortified rye bread between elderlies and young adults. Parallel questionnaires showed that elderlies and young are well informed about fibres and have a positive attitude towards rye bread fortified with fibres. Therefore given information about fibres did not increase liking of the fibre rye breads. Finally, it can be concluded that elderlies would eat bread fortified with fibers and there were differences in liking of bread between elderlies and young.

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Park, Jin Hee, Chon-Sik Kang, Kyeong-Min Kim, Jinwoo Yang, Jae-Han Son, Chang-Hyen Choi, Han-Yong Jung, Ji-Young Son, Tae-Il Park, and Kyeong-Hoon Kim. "Characteristics of Sourdough Breads Baked Using Korean Bread Wheats." Korean Journal of Breeding Science 52, no. 4 (December 1, 2020): 408–18. http://dx.doi.org/10.9787/kjbs.2020.52.4.408.

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19

PONS-SANZ, SARA M. "Reassessing the semantic history of OE brēad / ME brēd." English Language and Linguistics 21, no. 1 (April 18, 2016): 47–67. http://dx.doi.org/10.1017/s1360674316000058.

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Our etymological understanding of PDE bread has been influenced, to a considerable extent, by Otto Jespersen's comment that ‘An Englishman cannot thrive or be ill or die without Scandinavian words; they are to the language what bread and eggs are to the daily fare.’ This article analyses the evidence behind the possibility that PDE bread might represent a Norse-derived semantic loan, i.e. that OE brēad acquired the meaning ‘bread’, which was more frequently expressed by OE hlāf, because of the influence of its Viking Age Norse cognate (cp. OIc brauð ‘bread’). On the basis of an in-depth study of the attestations of OE brēad and hlāf and their early Middle English reflexes, as well as the use of their cognates in various Germanic languages, the article challenges the traditional view that OE brēad originally meant ‘piece, morsel of bread’ and concludes that Norse influence is not needed in order to account for the semantic history of PDE bread.

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20

Rogaska, Anna, Julita Reguła, Joanna Suliburska, and Zbigniew Krejpcio. "Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds." Molecules 26, no. 7 (April 6, 2021): 2085. http://dx.doi.org/10.3390/molecules26072085.

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Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are characterized by a low bioavailability of minerals. The aim of this study was to design gluten-free bread with high bioavailability of minerals commonly found in deficiencies in people struggling with gluten intolerance. Material and methods: The material consisted of gluten-free breads designed to obtain the highest possible content of minerals in the bread while maintaining a good structure and taste. Results: Higher contents of all the analyzed minerals were obtained in breads with natural and synthetic additives, both in rice and buckwheat bread, compared to basic bread. There was also a higher content of the analyzed minerals in buckwheat bread in comparison to rice bread for each type of additive. Higher bioavailability of iron, copper, calcium, and magnesium was noted in rice bread, while the bioavailability of zinc was higher in buckwheat bread. Conclusion: The additives used increased the bioavailability of the analyzed minerals from the gluten-free breads. The use of various variants of flour (rice, buckwheat) influenced the bioavailability of iron, zinc, copper, calcium, and magnesium. The release of minerals from gluten-free bread depends on the element and added components (seeds or synthetic additives).

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Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (September 21, 2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.

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22

Aider, Mohammed, Maxime Sirois-Gosselin, and Joyce Irene Boye. "Pea, Lentil and Chickpea Protein Application in Bread Making." Journal of Food Research 1, no. 4 (October 30, 2012): 160. http://dx.doi.org/10.5539/jfr.v1n4p160.

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The objective of the present study was to determine if wheat flour could be successfully substituted with lentil, pea, and chickpea (pulses) proteins in bread making and to study the characteristics of the breads produced. Results of the study showed that addition of pulse proteins affected bread mass volume, color and hardness. The highest bread mass volume (4.27 ± 0.07 mL/g) was obtained with the control (unsupplemented) bread. Mass volumes decreased at the 3% supplementation level for all supplemented breads and no significant differences (P>0.05) were observed between the pulse proteins. At the 6% and 9% supplementation levels, significant differences were observed between the mass volumes of the breads. Chickpea protein gave the highest mass volume at both the 6% and 9% supplementation levels (3.72 ± 0.21 and 3.84 ± 0.27 mL/g, respectively) followed by lentil protein (3.43 ± 0.19 and 3.43 ± 0.07 mL/g, respectively). Breads supplemented with pea protein generally had the lowest mass volume. Bread crumb and white became darker as supplementation level was increased and in the lentil supplemented bread, a greener color appeared at the 6% and 9% supplementation levels. Hardness of the bread white for all supplemented samples was close to the control at the 3% supplementation level but significantly increased at the 9% supplementation level. Overall, pea proteins had the most significant effect on bread hardness and mass volume whereas chickpea protein concentrate showed the greatest potential for use as an ingredient in bread making.

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Alsuhaibani, Amnah M. A. "Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium." Journal of Food Quality 2018 (September 17, 2018): 1–7. http://dx.doi.org/10.1155/2018/8308361.

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By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. Compared to the control bread, breads fortified with egg and oyster shells had a higher water absorption (%), dough development time, dough stability, mixing time, heat of transition, and setback viscosity but a lower weakening index. Skim milk-fortified bread had the lowest levels of carbohydrates and energy of the bread formulations tested. Oyster shell-fortified bread showed significantly higher contents of protein, ash, fibre, and carbohydrates. Sensory evaluation revealed that the breads fortified with egg and oyster shells showed lower scores for odour and general acceptability compared with the control bread and the bread fortified with skim milk powder. Higher levels of minerals and amino acids except proline were estimated in the tested breads. These results indicate that the addition of natural sources of calcium to bread could positively impact its technological and nutritional properties.

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Świeca, Michal, Julita Regula, Joanna Suliburska, Urszula Zlotek, Urszula Gawlik-Dziki, and Isabel M. P. L. V. O. Ferreira. "Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts—Effect on Oxidative and Biochemical Parameters in Rat Serum." Nutrients 12, no. 1 (December 22, 2019): 41. http://dx.doi.org/10.3390/nu12010041.

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Buckwheat breads enriched with seeds (e.g., poppy, carum, amaranth, sunflower, and pumpkin) and nuts can be excellent sources of selected macro- and microelements and bioactive components, such as phenolics, essential oils, unsaturated fatty acids, fiber, and vitamins; however, no studies described their impacts on body biochemical parameters and antioxidant status. The aim of this study was to a determine the safety (the analyses of blood morphological and biochemical parameters) of short-term diets based on buckwheat breads supplemented with the commonly used functional ingredients. Additionally, we confirmed the usefulness of these fortified breads in a reduction of blood cholesterol and triacylglycerols, as well as an improvement of in vivo antioxidant status of Wistar rats. Enriched breads presented an increased phenolic content; however, it has not been translated into an elevation of antioxidant capacities. During short-term in vivo experiments, the studied breads increased the body mass of the rats, except the control buckwheat bread. Compared to the control, the poppy-milk bread markedly lowered (–23%) and egg yolk–carum bread significantly increased (+17%) the total cholesterol concentration in serum. All the fortified breads decreased triacylglycerols’ levels by about 50%. Bread enriched with the poppy–milk, milk-seed, egg yolk–carum, and a mix of additives decreased superoxide dismutase activity by 68%, 66%, 73%, and 71%, respectively. Catalase activity was significantly decreased in the rats fed with carum bread (–62%) and markedly increased in the groups fed with egg yolk–carum bread (+89%), hazel nuts–amaranth bread (+72%), and milk–seeds bread (+65%). The results confirmed the usefulness and safety of functional additives in buckwheat breads.

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25

Silkin, Jon. "Durham Bread." Antioch Review 46, no. 1 (1988): 86. http://dx.doi.org/10.2307/4611838.

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Ramadanski, Draginja, Alexander Genis, Natalie Roy, Anthony Perry, Jamey Gambrell, Seth Graham, Matthew Guenther, et al. "Red Bread." Slavic and East European Journal 46, no. 1 (2002): 183. http://dx.doi.org/10.2307/3086252.

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Mosley, Damian M. "Breaking Bread." Food, Culture & Society 7, no. 2 (September 2004): 49–62. http://dx.doi.org/10.2752/155280104786577815.

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Dickson, David. "Soviet Bread." Science 236, no. 4797 (April 3, 1987): 25. http://dx.doi.org/10.1126/science.236.4797.25.b.

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Bakken, Christopher. "Bread Theology." Hopkins Review 14, no. 4 (2021): 501. http://dx.doi.org/10.1353/thr.2021.0099.

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30

Fromm, Annette B. "Breaking Bread." Journal of American Folklore 134, no. 532 (April 1, 2021): 237–41. http://dx.doi.org/10.5406/jamerfolk.134.532.0237.

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31

Ziolokowski, Margaret, and Alexander Genis. "Red Bread." World Literature Today 75, no. 2 (2001): 389. http://dx.doi.org/10.2307/40156700.

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32

Presbey, Gail. "Breaking Bread." Radical Philosophy Review of Books 7, no. 7 (1993): 22–25. http://dx.doi.org/10.5840/radphilrevbooks1993710.

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33

Entin, Joseph. "Bread Givers." Radical Teacher 113 (February 14, 2019): 39–40. http://dx.doi.org/10.5195/rt.2019.583.

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Students come to understand this 1925 novel not just as a document of immigrant life, but as “an artifact that performs cultural work, that is engaged in – and continues to be an object of – ideological struggle.”

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Hoffman, Adina. "Bread Alone." World Literature Today 78, no. 1 (2004): 33. http://dx.doi.org/10.2307/40158358.

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McKinnon, Sara. "Bread Alone." Iowa Review 37, no. 3 (December 2007): 127–30. http://dx.doi.org/10.17077/0021-065x.6292.

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36

Frank, Matthew Gavin. "Spoon Bread." Ecotone 10, no. 1 (2014): 50–54. http://dx.doi.org/10.1353/ect.2014.0050.

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37

Kaminsky, Mark. "Daily Bread." Social Work with Groups 8, no. 1 (March 20, 1985): 17–23. http://dx.doi.org/10.1300/j009v08n01_03.

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38

Harvey, Anthony. "Daily Bread." Journal of Theological Studies 69, no. 1 (February 8, 2018): 25–38. http://dx.doi.org/10.1093/jts/flx242.

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Esbenshade, Donald H. "Fractal bread." Physics Teacher 29, no. 4 (April 1991): 236. http://dx.doi.org/10.1119/1.2343290.

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Mole, Simon. "Making bread." Wasafiri 28, no. 4 (December 2013): 64. http://dx.doi.org/10.1080/02690055.2013.826897.

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41

Hibbert, Kathryn. "Broken Bread." Gastronomica 2, no. 3 (2002): 78–79. http://dx.doi.org/10.1525/gfc.2002.2.3.78.

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42

Maloney, Shane. "Judge bread." New Scientist 213, no. 2855 (March 2012): 38. http://dx.doi.org/10.1016/s0262-4079(12)60635-6.

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Rej, Anupam, Imran Aziz, and David Surendran Sanders. "Breaking bread!" Proceedings of the Nutrition Society 78, no. 1 (October 16, 2018): 118–25. http://dx.doi.org/10.1017/s0029665118002549.

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Humankind has existed for 2·5 million years but only in the past 10 000 years have we been exposed to wheat. Therefore, it could be considered that wheat (gluten) is a novel introduction to humankind's diet! Prior to 1939, the rationing system had already been devised. This led to an imperative to try to increase agricultural production. Thus, it was agreed in 1941 that there was a need to establish a Nutrition Society. The very roots of the Society were geared towards necessarily increasing the production of wheat. This goal was achieved and by the end of the 20th century, global wheat output had expanded by 5-fold. Perhaps, as a result, the epidemiology of coeliac disease (CD) or gluten sensitive enteropathy has changed. CD now affects 1 % or more of all adults. Despite this, delays in diagnosis are common, for every adult patient diagnosed approximately three–four cases are undetected. This review explores humankind's relationship with gluten, wheat chemistry, the rising prevalence of modern CD and the new entity of non-coeliac gluten or wheat sensitivity. The nutritional interventions of a low fermentable oligo-, di- and mono-saccharides and polyols diet and gluten-free diet (GFD) for irritable bowel syndrome and the evidence to support this approach (including our own published work) are also reviewed. There appears to be a rising interest in the GFD as a ‘lifestyler’, ‘free from’ or ‘clean eater’ choice, causing concern. Restrictive diets may lead to potential nutritional implications, with long-term effects requiring further exploration.

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Doctorow, Cory. "Unauthorized Bread." New Scientist 240, no. 3209-3210 (December 2018): 78–80. http://dx.doi.org/10.1016/s0262-4079(18)32372-8.

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Defraeye, Piet. "White Bread." TranscUlturAl: A Journal of Translation and Cultural Studies 8, no. 1 (July 17, 2016): 101. http://dx.doi.org/10.21992/t9jh0d.

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D., D. "Soviet Bread." Science 236, no. 4797 (April 3, 1987): 25. http://dx.doi.org/10.1126/science.236.4797.25-a.

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Stein, Kevin. "Black Bread." Missouri Review 15, no. 1 (1992): 86–88. http://dx.doi.org/10.1353/mis.1992.0052.

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Coulehan, Jack. "Banana Bread." JAMA 265, no. 20 (May 22, 1991): 2674. http://dx.doi.org/10.1001/jama.1991.03460200054033.

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Benson, Emily. "Bread bugs." New Scientist 231, no. 3087 (August 2016): 24–25. http://dx.doi.org/10.1016/s0262-4079(16)31515-9.

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Chloupek, O., Z. Both, V. Dostál, P. Hrstková, T. Středa, T. Betsche, M. Hrušková, and V. Horáková. "Better bread from vigorous grain?" Czech Journal of Food Sciences 26, No. 6 (January 11, 2009): 402–12. http://dx.doi.org/10.17221/66/2008-cjfs.

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A high seed vigour is a desired trait in agronomy as it promotes the fast field emergence and homogeneity of harvest, which is necessary for producing quality food raw material. In this work, we studied the effects of the seed vigour on the bread quality. Relationships between the grain vigour, nutrients and anti-nutrients, contents, and bread volume were evaluated using the samples acquired from official variety trials. In the trials, the grain vigour was perceived as the grain ability to germinate in stress conditions, i.e. at 10°C in a solution of polyethylene glycol (PEG 6000 at osmotic pressure – 2 bars, the so called permanent wilting point). The results showed that the locations and years changed the bread volume but not the rank of the varieties tested in the trait. A higher grain vigour was significantly related to a higher falling number during two of the three trial years. The vigour was negatively related to the lipase activity. Moreover, other decomposing enzymes showed a similar tendency as was that found in the samples with the most diverse vigour. The grain samples with 80–90% vigour produced the greatest bread volume. The grain with a vigour below or above this range produced less voluminous loaves. The varieties of the highest quality produced the most voluminous bread from the samples reaching the grain vigour of 90–95%. The standard germination test was not related to the vigour and was less responsible for the bread quality. High-quality varieties had higher contents of total polyphenols than the varieties of lower quality, and the polyphenol content was correlated with the vigour (r</i2 = 0.19**) and bread volume (r</i2 = 0.08*). It can be concluded that the grain vigour is genetically controlled, thus the bread quality could be improved by grain breeding.

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Journal articles on the topic 'Bread'

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