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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="bread products"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 4436</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: bread products</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4436</span> Stability of Novel Peptides (Linusorbs) in Flaxseed Meal Fortified Gluten-Free Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Youn%20Young%20Shim">Youn Young Shim</a>, <a href="https://publications.waset.org/abstracts/search?q=Martin%20J.%20T.%20Reaney"> Martin J. T. Reaney</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flaxseed meal is rich in water-soluble gums and, as such, can improve texture in gluten-free products. Flaxseed bioactive-antioxidant peptides, linusorbs (LOs, a.k.a. cyclolinopeptides), are a class of molecules that may contribute health-promoting effects. The effects of dough preparation, baking, and storage on flaxseed-derived LOs stability in doughs and baked products are un-known. Gluten-free (GF) bread dough and bread were prepared with flaxseed meal and the LO content was determined in the flaxseed meal, bread flour containing the flaxseed meal, bread dough, and bread. The LO contents during storage (0, 1, 2, and 4 weeks) at different temperatures (−18 °C, 4 °C, and 22−23 °C) were determined by high-performance liquid chromatog-raphy-diode array detection (HPLC-DAD). The content of oxidized LOs like [1–9-NαC],[1(Rs, Ss)-MetO]-linusorb B2 (LO14) were substantially constant in flaxseed meal and flour produced from flaxseed meal under all conditions for up to 4 weeks. However, during GF-bread production LOs decreased. Due to microbial contamination dough could not be stored at either 4 or 21°C, and bread could only be stored for one week at 21°C. Up to 4 weeks storage was possible for bread and dough at −18 °C and bread at 4 °C without the loss of LOs. The LOs change mostly from processing and less so from storage. The concentration of reduced LOs in flour and meal were much higher than measured in dough and bread. There was not a corre-sponding increase in oxidized LOs. The LOs in flaxseed meal-fortified bread were stable for products stored at low temperatures. This study is the first of the impact of baking conditions on LO content and quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title="flaxseed">flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free" title=" gluten-free"> gluten-free</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a> </p> <a href="https://publications.waset.org/abstracts/148071/stability-of-novel-peptides-linusorbs-in-flaxseed-meal-fortified-gluten-free-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/148071.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">88</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4435</span> Bread Quality Improvement with Special Novel Additives</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M%C3%B3nika%20Bartaln%C3%A9-Berceli">Mónika Bartalné-Berceli</a>, <a href="https://publications.waset.org/abstracts/search?q=Eszter%20Izs%C3%B3"> Eszter Izsó</a>, <a href="https://publications.waset.org/abstracts/search?q=Szilveszter%20Gergely"> Szilveszter Gergely</a>, <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A1s%20Salg%C3%B3"> András Salgó</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays a significant portion of the Earth's population does not have access to healthy food. Either because they can not afford them or because they do not know which they are. The aim of the VIIth Framework CHANCE project (Nr. 266331) supported by the European Union has been to develop relatively cheap food favorable from nutritional point of view and has acceptable quality for consumers. Within the project we dealt with manufacturing of bread belonging to basic foods. We had examined the enrichment of bread products with four kinds of bran, with a special milling product of grain industry (aleurone flour) and with a soy-based sprouted additive. The applied concentration of the six mentioned additives has been optimized and the physical and sensory properties of the bread products were monitored. The weight of the enriched breads increased slightly, however the volume and height decreased slightly compared to the corresponding data of the control bread. The composition of the final product is favorable affected by these additives having highly preferred composition from nutritional point of view. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread%20products" title="bread products">bread products</a>, <a href="https://publications.waset.org/abstracts/search?q=brans" title=" brans"> brans</a>, <a href="https://publications.waset.org/abstracts/search?q=YASO" title=" YASO"> YASO</a>, <a href="https://publications.waset.org/abstracts/search?q=aleurone%20flour" title=" aleurone flour"> aleurone flour</a> </p> <a href="https://publications.waset.org/abstracts/27649/bread-quality-improvement-with-special-novel-additives" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27649.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">387</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4434</span> Evaluation of Salt Content in Bread and the Amount Intake by Hypertensive Patients in the Algiers Region</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.lanasri">S.lanasri</a>, <a href="https://publications.waset.org/abstracts/search?q=A.Boudjerrane"> A.Boudjerrane</a>, <a href="https://publications.waset.org/abstracts/search?q=R.Belgherbi"> R.Belgherbi</a>, <a href="https://publications.waset.org/abstracts/search?q=O.Hadjoudj"> O.Hadjoudj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Bread is the most popular food in Algeria. The aim of this study was to examine the consumption of salt from bread by hypertensive patients. Materials and methods: sixty breads were collected from different artisans Algiers bakeries, each sample was mixed in harm distilled water until homogeneous and filtered. Analysis of the salt content was carried out according to the Mohr method titration. We calculated the amount of salt in bread consumed by 100 hypertensive patients using a questionnaire about the average amount of bread per day. Results: The salt content values from bread were 3.4g ± 0.37 NaCl / 100g.The average amount of salt consumed per day by patients from only bread was 3.82 g ± 3.8 with a maximum of 17 g per day. Only 38.18% of patients consume bread without salt even then 95% knew that excess salt intake can complicate hypertension. Conclusion: This study showed that bread is a major contributor to salt intake by Algerian hypertensive patients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=salt" title="salt">salt</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=hypertensive%20patients" title=" hypertensive patients"> hypertensive patients</a>, <a href="https://publications.waset.org/abstracts/search?q=Algiers" title=" Algiers"> Algiers</a> </p> <a href="https://publications.waset.org/abstracts/117913/evaluation-of-salt-content-in-bread-and-the-amount-intake-by-hypertensive-patients-in-the-algiers-region" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117913.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">151</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4433</span> Rheological Properties and Consumer Acceptability of Supplemented with Flaxseed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Albaridi%20Najla">A. Albaridi Najla </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flaxseed (Linum usitatissimum) is well known to have beneficial effect on health. The seeds are rich in protein, α-linolenic fatty acid and dietary fiber. Bakery products are important part of our daily meals. Functional food recently received considerable attention among consumers. The increase in bread daily consumption leads to the production of breads with functional ingredients such as flaxseed The aim of this Study was to improve the nutritional value of bread by adding flaxseed flour and assessing the effect of adding 0, 5, 10 and 15% flaxseed on whole wheat bread rheological and sensorial properties. The total consumer's acceptability of the flaxseed bread was assessed. Dough characteristics were determined using Farinograph (C.W. Brabender® Instruments, Inc). The result shows no change was observed in water absorption between the stander dough (without flaxseed) and the bread with flaxseed (67%). An Increase in the peak time and dough stickiness was observed with the increase in flaxseed level. Further, breads were evaluated for sensory parameters, colour and texture. High flaxseed level increased the bread crumb softness. Bread with 5% flaxseed was optimized for total sensory evaluation. Overall, flaxseed bread produced in this study was highly acceptable for daily consumption as a functional foods with a potentially health benefits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title=" flaxseed"> flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=rheological%20properties" title=" rheological properties"> rheological properties</a>, <a href="https://publications.waset.org/abstracts/search?q=whole-wheat%20bread" title=" whole-wheat bread"> whole-wheat bread</a> </p> <a href="https://publications.waset.org/abstracts/29883/rheological-properties-and-consumer-acceptability-of-supplemented-with-flaxseed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29883.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">435</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4432</span> Perspectives and Challenges Functional Bread with Yeast Extract to Improve Human Diet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovi%C4%87">Jelena Filipović</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Ko%C5%A1uti%C4%87"> Milenko Košutić</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20Filipovi%C4%87"> Vladimir Filipović</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last decades, the urban population has been characterized by sedentary lifestyles, low physical activity, and "fast food". These changes in diet and physical nonactivity have been associated with an increase in chronic diseases. Bread is one of the most popular wheat products consumed worldwide. Spelt wheat has shown potential in various food applications, including bread, pasta, breakfast cereal, and other products of altered nutritional characteristics compared to conventional wheat products. It has very high protein content and even 30 to 60% higher concentration of mineral elements Fe, Zn, Cu, Mg and P compared to Triticum Aestivum. Spelt wheat is growing without the use of pesticides in harsh ecological conditions and it is an old cultivar. So it can be used for organic and health-safe food. Changes in the formulation of bread with the aim of improving its nutritional and functional properties usually lead to changes in the dough's properties, which are related to the quality of the finished product. The aim of this paper is to research the impact of adding yeast extract to bread on sensory characteristics and consumer acceptance of a new product as a key factor for the successful marketing of a distinct product. The sensory analysis of bread with 5% yeast extract is as follows: the technological quality is very good (3.8), and the color of the product is excellent (4.85). Based on data, consumers' survey declared that they liked the taste of bread with 5% yeast extract (74%), consumers marked the product as likable (70%), and 75% of the total number of respondents would buy this new product. This paper is promoting a type of bread with 5% yeast extract (Z score 0.80) to improve diet and a product intended for consumers conscious about their health and diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20extract" title=" yeast extract"> yeast extract</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20survey" title=" consumer survey"> consumer survey</a>, <a href="https://publications.waset.org/abstracts/search?q=score%20analysis" title=" score analysis"> score analysis</a> </p> <a href="https://publications.waset.org/abstracts/182434/perspectives-and-challenges-functional-bread-with-yeast-extract-to-improve-human-diet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182434.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">60</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4431</span> Perspectives and Challenges a Functional Bread With Yeast Extract to Improve Human Diet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovi%C4%87">Jelena Filipović</a>, <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Ko%C5%A1uti%C4%87"> Milenko Košutić</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20Filipovi%C4%87"> Vladimir Filipović</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last decades urban population is characterized by sedentary lifestyles, low physical activity and "fast food". These changes in diet and physical non activity have been associated with the increase of chronic non diseases. Bread is one of the most popularly wheat products consumed worldwide. Spelt wheat has shown potential in various food applications, including bread, pasta, breakfast cereal and other products of altered nutritional characteristics compared to conventional wheat products. It has very high protein content and even 30 to 60% higher concentration of mineral elements Fe, Zn, Cu, Mg and P compared to Triticum Aestivum. Spelt wheat is growing without the use of pesticides in harsh ecological conditions and it is an old cultivar. So it can be used for organic and health safe food. Changes in the formulation of bread with the aim to improve their nutritional and functional properties usually lead to changes in the dough properties which is related reflected to the quality of the finished product. The aim of this paper is researching the impact of adding yeast extract to bread on sensory characteristics and consumer acceptance of a new product as a key factor for successful marketing of a new product. The sensory analysis of bread with 5% yeast extract is as follows: the technological quality is very good (3.8) and the color of the product is excellent (4.85). Based on data consumers survey declared that they liked the taste of bread with 5% yeast extract (74%), consumers marked the product as likeable (70%), and 75% of the total number of respondents would buy this new product. This paper is promoting a new type of bread with 5% yeast extract (Z score 0.80) to improve diet and novel functional product which intended for consumers conscious about their health and diet. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast%20extract" title=" yeast extract"> yeast extract</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20survey" title=" consumer survey"> consumer survey</a>, <a href="https://publications.waset.org/abstracts/search?q=score%20analysis%20Z" title=" score analysis Z"> score analysis Z</a> </p> <a href="https://publications.waset.org/abstracts/181543/perspectives-and-challenges-a-functional-bread-with-yeast-extract-to-improve-human-diet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181543.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">56</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4430</span> Development and Compositional Analysis of Functional Bread and Biscuit from Soybean, Peas and Rice Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jean%20Paul%20Hategekimana">Jean Paul Hategekimana</a>, <a href="https://publications.waset.org/abstracts/search?q=Bampire%20Claudine"> Bampire Claudine</a>, <a href="https://publications.waset.org/abstracts/search?q=Niyonsenga%20Nadia"> Niyonsenga Nadia</a>, <a href="https://publications.waset.org/abstracts/search?q=Irakoze%20Josiane"> Irakoze Josiane</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Peas, soybeans and rice are crops which are grown in Rwanda and are available in rural and urban local markets and they give contribution in reduction of health problems especially in fighting malnutrition and food insecurity in Rwanda. Several research activities have been conducted on how cereals flour can be mixed with legumes flour for developing baked products which are rich in protein, fiber, minerals as they are found in legumes. However, such activity was not yet well studied in Rwanda. The aim of the present study was to develop bread and biscuit products from peas, soybeans and rice as functional ingredients combined with wheat flour and then analyze the nutritional content and consumer acceptability of new developed products. The malnutrition problem can be reduced by producing bread and biscuits which are rich in protein and are very accessible for every individual. The processing of bread and biscuit were made by taking peas flour, soybeans flour and rice flour mixed with wheat flour and other ingredients then a dough was made followed by baking. For bread, two kind of products were processed, for each product one control and three experimental samples in different three ratios of peas and rice were prepared. These ratios were 95:5, 90:10 and 80:20 for bread from peas and 85:5:10, 80:10:10 and 70:10:20 for bread from peas and rice. For biscuit, two kind of products were also processed, for each product one control sample and three experimental samples in three different ratios were prepared. These ratios are 90:5:5,80:10:10 and 70:10:20 for biscuit from peas and rice and 90:5:5,80:10:10 and 70:10:20 for biscuit from soybean and rice. All samples including the control sample were analyzed for the consumer acceptability (sensory attributes) and nutritional composition. For sensory analysis, bread from of peas and rice flour with wheat flour at ratio 85:5:10 and bread from peas only as functional ingredient with wheat flour at ratio 95:5 and biscuits made from a of soybeans and rice at a ratio 90:5:5 and biscuit made from peas and rice at ratio 90:5:5 were most acceptable compared to control sample and other samples in different ratio. The moisture, protein, fat, fiber and minerals (Sodium and iron.) content were analyzed where bread from peas in all ratios was found to be rich in protein and fiber compare to control sample and biscuit from soybean and rice in all ratios was found to be rich in protein and fiber compare to control sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bakery%20products" title="bakery products">bakery products</a>, <a href="https://publications.waset.org/abstracts/search?q=peas%20and%20rice%20flour" title=" peas and rice flour"> peas and rice flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20composition" title=" proximate composition"> proximate composition</a> </p> <a href="https://publications.waset.org/abstracts/184609/development-and-compositional-analysis-of-functional-bread-and-biscuit-from-soybean-peas-and-rice-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184609.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">64</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4429</span> Quantification of Peptides (linusorbs) in Gluten-free Flaxseed Fortified Bakery Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Youn%20Young%20Shim">Youn Young Shim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ji%20Hye%20Kim"> Ji Hye Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Jae%20Youl%20Cho"> Jae Youl Cho</a>, <a href="https://publications.waset.org/abstracts/search?q=Martin%20JT%20Reaney"> Martin JT Reaney</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flaxseed (Linumusitatissimum L.) is gaining popularity in the food industry as a superfood due to its health-promoting properties. Linusorbs (LOs, a.k.a. Cyclolinopeptide) are bioactive compounds present in flaxseed exhibiting potential health effects. The study focused on the effects of processing and storage on the stability of flaxseed-derived LOs added to various bakery products. The flaxseed meal fortified gluten-free (GF) bakery bread was prepared, and the changes of LOs during the bread-making process (meal, fortified flour, dough, and bread) and storage (0, 1, 2, and 4 weeks) at different temperatures (−18 °C, 4 °C, and 22−23 °C) were analyzed by high-performance liquid chromatography-diode array detection. The total oxidative LOs and LO1OB2 were almost kept stable in flaxseed meals at storage temperatures of 22−23 °C, −18 °C, and 4 °C for up to four weeks. Processing steps during GF-bread production resulted in the oxidation of LOs. Interestingly, no LOs were detected in the dough sample; however, LOs appeared when the dough was stored at −18 °C for one week, suggesting that freezing destroyed the sticky structure of the dough and resulted in the release of LOs. The final product, flaxseed meal fortified bread, could be stored for up to four weeks at −18 °C and 4 °C, and for one week at 22−23 °C. All these results suggested that LOs may change during processing and storage and that flaxseed flour-fortified bread should be stored at low temperatures to preserve effective LOs components. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=linum%20usitatissimum%20L." title="linum usitatissimum L.">linum usitatissimum L.</a>, <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title=" flaxseed"> flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=linusorb" title=" linusorb"> linusorb</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free" title=" gluten-free"> gluten-free</a>, <a href="https://publications.waset.org/abstracts/search?q=peptides" title=" peptides"> peptides</a>, <a href="https://publications.waset.org/abstracts/search?q=cyclolinopeptide" title=" cyclolinopeptide"> cyclolinopeptide</a> </p> <a href="https://publications.waset.org/abstracts/142903/quantification-of-peptides-linusorbs-in-gluten-free-flaxseed-fortified-bakery-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142903.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">179</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4428</span> Biological Studies on Producing Samoli Bread Supplement with Irradiated Sunflower Flour by Gamma Rays</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amal.%20N.%20Al-Kuraieef">Amal. N. Al-Kuraieef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Smoli bread was made by supplementation sunflower flour which was prepared from sunflower (Dahr-EL-Haea) gray after hilling and milling, flour was irradiated by two doses (5 and 10 kGy). After that, the ratios of irradiated sunflower flour were 5 and 10%. All samples of samoli bread were examined for organoleptic and biological evaluation. Biological assay (PER, NPU, FE, DC and BV) was carried out on rats fed 5 and 10% irradiated and non-irradiated sunflower Samoli bread. Results obtained showed that, total lipids, cholesterol and triglycerides were reduced comparable, to that of casein. Also, figures of the biological evaluations were higher than those of the control samoli bread and improved its nutritive values. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gamma%20rays" title="gamma rays">gamma rays</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower" title=" sunflower"> sunflower</a>, <a href="https://publications.waset.org/abstracts/search?q=samoli%20bread" title=" samoli bread"> samoli bread</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=triglycerides" title=" triglycerides"> triglycerides</a> </p> <a href="https://publications.waset.org/abstracts/120264/biological-studies-on-producing-samoli-bread-supplement-with-irradiated-sunflower-flour-by-gamma-rays" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/120264.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4427</span> Quality Evaluation of Bread Enriched with Red Sweet Pepper Powder (Capsicum annuum)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramandeep%20Kaur">Ramandeep Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamaljit%20Kaur"> Kamaljit Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=Preeti%20Ahluwalia"> Preeti Ahluwalia</a>, <a href="https://publications.waset.org/abstracts/search?q=Poonam%20A.%20Sachdev"> Poonam A. Sachdev</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bread is an ideal vehicle to impart bioactive compounds to the consumers in a convenient manner. This study evaluated bread enriched with red sweet pepper powder (RSP) at 2, 4, 6, 8, 10% and compared to control bread (without RSP). The bread crumbs were assayed for bioactive, physical, nutritional, textural, color, and sensory properties. Bread supplemented with RSP improved its color, nutritional, and bioactive properties. The low moisture content and increased hardness were observed at higher levels of RSP. Color intensity (expressed as L*, a*, b* values) of bread with 2 and 4% RSP were lower than those of high levels, and the same trend was observed for protein, fibre and ash content of bread. Significant (p < 0.05) increases were recorded for bioactive compounds such as total phenols (0.145 to 235 mg GAE/g), antioxidant activity (56% to 78%) and flavonoids (0.112 to 0.379 mg/g) as the level of powder increased. Bread enriched with 8% RSP showed improved sensory profile as compared to control, whereas a further increase in RSP decreased the sensory and textural properties. Thus, RSP act as a natural colorant and functional food that enhanced the functional and nutritional properties of bread and can be used to customize bread for specific health needs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=breads" title="breads">breads</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20sweet%20pepper%20powder" title=" red sweet pepper powder"> red sweet pepper powder</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20scores" title=" sensory scores"> sensory scores</a> </p> <a href="https://publications.waset.org/abstracts/109389/quality-evaluation-of-bread-enriched-with-red-sweet-pepper-powder-capsicum-annuum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109389.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">158</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4426</span> Influence of Yeast Strains on Microbiological Stability of Wheat Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Soboleva">E. Soboleva</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Sergachyova"> E. Sergachyova</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20G.%20Davydenko"> S. G. Davydenko</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20V.%20Meledina"> T. V. Meledina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Bacillus spp. species. Our aim was to find weather yeast Saccharomyces cerevisiae strains that are able to produce natural antimicrobial killer factor can preserve bread illness. By diffusion method, we showed yeast antagonistic activity against spore-forming bacteria. Experimental technological parameters were the same as for bakers' yeasts production on the industrial scale. Risograph test during dough fermentation demonstrated gas production. The major finding of the study was a clear indication of the presence of killer yeast strain antagonistic activity against rope in bread causing bacteria. After demonstrating antagonistic effect of S. cerevisiae on bacteria using solid nutrient medium, we tested baked bread under provocative conditions. We also measured formation of carbon dioxide in the dough, dough-making duration and quality of the final products, when using different strains of S. cerevisiae. It is determined that the use of yeast S. cerevisiae RCAM 01730 killer strain inhibits appearance of rope in bread. Thus, natural yeast antimicrobial killer toxin, produced by some S. cerevisiae strains is an anti-rope in bread protector. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bakers%27%20yeasts" title="bakers' yeasts">bakers' yeasts</a>, <a href="https://publications.waset.org/abstracts/search?q=killer%20toxin" title="killer toxin">killer toxin</a>, <a href="https://publications.waset.org/abstracts/search?q=rope%20in%20bread" title="rope in bread">rope in bread</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisi%C3%A6" title=" Saccharomyces cerevisiæ"> Saccharomyces cerevisiæ</a> </p> <a href="https://publications.waset.org/abstracts/44902/influence-of-yeast-strains-on-microbiological-stability-of-wheat-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44902.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">235</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4425</span> Antioxidant Potential, Nutritional Value and Sensory Profiles of Bread Fortified with Kenaf Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kar%20Lin%20Nyam">Kar Lin Nyam</a>, <a href="https://publications.waset.org/abstracts/search?q=Phey%20Yee%20Lim"> Phey Yee Lim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine the antioxidant potential, nutritional composition, and functional properties of kenaf leaves powder. Besides, the effect of kenaf leaves powder in bread qualities, properties, and consumer acceptability were evaluated. Different formulations of bread fortified with 0%, 4% and 8% kenaf leaves powder, respectively were produced. Physical properties of bread, such as loaf volume, dough expansion, crumb colour, and bread texture, were determined. Nine points hedonic scale was utilized in sensory evaluation to determine the best formulation (the highest overall acceptability). Proximate composition, calcium content, and antioxidant properties were also determined for the best formulation. 4% leaves powder bread was the most preferred by the panelists followed by control bread, and the least preferred was being 8% leaves powder bread. 4% leaves powder bread had significantly higher value of DPPH radical scavenging capacity (8.05 mg TE/100g), total phenolic content (12.88 mg GAE/100g) and total flavonoid content (13.26 mg QE/100g) compared to control bread (1.38 mg TE/100g, 8.17 mg GAE/100g, and 8.77 mg QE/100g respectively). Besides, 4% leaves powder bread also showed higher in calcium content and total dietary fiber compared to control bread. Kenaf leaves powder is suitable to be used as a source of natural antioxidant for fortification and nutrient improver in bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietary%20fibre" title="dietary fibre">dietary fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium" title=" calcium"> calcium</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolic%20content" title=" total phenolic content"> total phenolic content</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20flavonoid%20content" title=" total flavonoid content"> total flavonoid content</a> </p> <a href="https://publications.waset.org/abstracts/109387/antioxidant-potential-nutritional-value-and-sensory-profiles-of-bread-fortified-with-kenaf-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109387.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4424</span> Antioxidant Activity and Microbiological Quality of Functional Bread Enriched with Morus Alba Leaf Extract during Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Kobus-Cisowska">Joanna Kobus-Cisowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Daria%20Szymanowska"> Daria Szymanowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Piotr%20Szulc"> Piotr Szulc</a>, <a href="https://publications.waset.org/abstracts/search?q=Oskar%20Szczepaniak"> Oskar Szczepaniak</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcin%20Dziedzinski"> Marcin Dziedzinski</a>, <a href="https://publications.waset.org/abstracts/search?q=Szymon%20Byczkiewicz"> Szymon Byczkiewicz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A wide range of food products is offered on the market. However, increasing consumer awareness of the impact of food on health causes a growing interest in enriched products. Cereal products are an important element of the daily diet of man. In the literature, no data was found on the impact of Morus alba preparations on the content of active ingredients and properties of wholemeal bread. Mulberry leaves (Morus alba L) are a rich source of bioactive compounds with multidirectional antioxidant activity, which means that they can be a component of new foods that prevent disease or support therapy and improve the patient's health. The aim of the study was to assess the impact of the addition of white mulberry leaf extract on the antioxidant activity of bread. It has been shown that bread can be a carrier of biologically active substances from mulberry leaves, because the addition of mulberry at a sensory acceptable level and meeting microbiological requirements significantly influenced the increase in the content of bioactive ingredients and the antioxidant activity of bread. The addition of mulberry leaf water extract to bread increased the level of flavonols and phenolic acids, in particular protocatechic, chlorogenic gallic and caffeic acid and isoquercetin and rutine, and also increased the antioxidant potential, which were microbiological stable during 5 days storage. It has been shown also that the addition of Morus alba preparations has a statistically significant effect on anti-radical activity. In addition, there were no differences in activity in DPPH · and ABTS · + tests between post-storage samples. This means that the compounds responsible for the anti-radical activity present in the bread were not inactivated during storage. It was found that the tested bread was characterized by high microbiological purity, which is indicated by the obtained results of analyzes performed for the titers of indicator microorganisms and the absence of pathogens. In the tested products from the moment of production throughout the entire storage period, no undesirable microflora was found, which proves their safety and guarantees microbiological stability during the storage period. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=extract" title=" extract"> extract</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/120409/antioxidant-activity-and-microbiological-quality-of-functional-bread-enriched-with-morus-alba-leaf-extract-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/120409.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4423</span> The Impact of Enzymatic Treatments on the Pasting Behavior and Its Reflection on Stalling and Quality of Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sayed%20Mostafa">Sayed Mostafa</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Shebl"> Mohamed Shebl</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The problem of bread stalling is still one of the most troubling problems for those interested in manufacturing bakery products, as increasing the freshness period of bread is considered one of the most important factors that help encourage this industry due to its important role in reducing expected losses. Therefore, this study aims to improve the quality of pan bread and increase its freshness period by enzymatic treatments, including maltogenic α-amylase (MAA), amyloglucosidase (AGS), glucoseoxidase (GOX) and phospholipase (PhL). Rheological and pasting behavior of wheat flour were estimated in addition to the physical, texture, and sensory parameters of the final product. The addition of MAA resulted in a decrease in peak viscosity, breakdown, setback, and pasting temperature. The addition of MAA also led to a reduction in falling number values. Enzymatic treatments (MAA and PhL) exhibited higher alkaline water retention capacity of pan bread compared to untreated pan bread (control) throughout different storage periods. Furthermore, other enzymes displayed varying effects on bread quality; for instance, AGS enhanced the crust color, while a high concentration of GOX improved the specific volume of the bread. Conclusion: The research findings demonstrate that the enzymatic treatments can significantly improve its quality attributes, such as specific volume, increase the alkaline water retention capacity with lower hardness value, which reflects bread freshness during storage periods, and improve sensory characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anti-stalling%20agents" title="anti-stalling agents">anti-stalling agents</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20treatments" title=" enzymatic treatments"> enzymatic treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=maltogenic%20%CE%B1-amylase" title=" maltogenic α-amylase"> maltogenic α-amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=amyloglucosidase" title=" amyloglucosidase"> amyloglucosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=glucoseoxidase" title=" glucoseoxidase"> glucoseoxidase</a>, <a href="https://publications.waset.org/abstracts/search?q=phospholipase" title=" phospholipase"> phospholipase</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20behavior" title=" pasting behavior"> pasting behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a> </p> <a href="https://publications.waset.org/abstracts/194424/the-impact-of-enzymatic-treatments-on-the-pasting-behavior-and-its-reflection-on-stalling-and-quality-of-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/194424.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">5</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4422</span> Analysis of Veterinary Drug Residues and Pesticide Residues in Beehive Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alba%20Luna%20Jimenez">Alba Luna Jimenez</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Dolores%20Hernando"> Maria Dolores Hernando</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The administration of veterinary treatments at higher doses than the recommended Varroa mite control in beehive matrices has the potential to generate residues in the honeybee colony and in the derived products for consumption. Honeybee colonies can also be indirectly exposed to residues of plant protection products when foraging in crops, wildflowers near the crops, or in urban gardens just after spraying. The study evaluates the presence of both types of residues, veterinary treatments, and pesticides in beeswax, bee bread, and honey. The study was carried out in apiaries located in agricultural zones and forest areas in Andalusia, Spain. Up to nineteen residues were identified above LOQ using gas chromatography-triple quadrupole-mass spectrometry analysis (GC-MS/MS). Samples were extracted by a modified QuEChERs method. Chlorfenvinphos was detected in beeswax and bee bread despite its use is not authorized for Varroa mite control. Residues of fluvalinate-tau, authorized as veterinary treatment, were detected in most of the samples of beeswax and bee bread, presumably due to overdose or also to its potential for accumulation associated with its marked liposolubility. Residues of plant protection products were also detected in samples of beeswax and bee bread. Pesticide residues were detected above the LOQ that was established at 5 µg.kg⁻¹, which is the minimum concentration that can be quantified with acceptable accuracy and precision, as described in the European guidelines for pesticide residue analysis SANTE/11945/2015. No residues of phytosanitary treatments used in agriculture were detected in honey. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=honeybee%20colony" title="honeybee colony">honeybee colony</a>, <a href="https://publications.waset.org/abstracts/search?q=mass%20spectrometry%20analysis" title=" mass spectrometry analysis"> mass spectrometry analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=pesticide%20residues" title=" pesticide residues"> pesticide residues</a>, <a href="https://publications.waset.org/abstracts/search?q=Varroa%20destructor" title=" Varroa destructor"> Varroa destructor</a>, <a href="https://publications.waset.org/abstracts/search?q=veterinary%20treatment" title=" veterinary treatment"> veterinary treatment</a> </p> <a href="https://publications.waset.org/abstracts/134299/analysis-of-veterinary-drug-residues-and-pesticide-residues-in-beehive-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/134299.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4421</span> Production of Gluten-Free Bread Using Emulsifying Salts and Rennet Casein</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Morina">A. Morina</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20%C3%96.%20Muti"> S. Ö. Muti</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20%C3%96zt%C3%BCrk"> M. Öztürk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Celiac disease is a chronic intestinal disease observed in individuals with gluten intolerance. In this study, our aim was to create a protein matrix to mimic the functional properties of gluten. For this purpose, rennet casein and four emulsifying salts (disodium phosphate (DSP), tetrasodium pyrophosphate (TSPP), sodium acid pyrophosphate (SAPP), and sodium hexametaphosphate (SHMP)) were investigated in gluten-free bread manufacture. Compositional, textural, and visual properties of the gluten-free bread dough and gluten-free breads were investigated by a two–level factorial experimental design with two-star points (α = 1.414) and two replicates of the center point. Manufacturing gluten-free bread with rennet casein and SHMP significantly increased the bread volume (P < 0.0001, R² = 97.8). In general, utilization of rennet casein with DSP and SAPP increased bread hardness while no difference was observed in samples manufactured with TSPP and SHMP. Except for TSPP, bread color was improved by the utilization of rennet casein and DSP, SAPP, and SHMP combinations. In conclusion, it is possible to manufacture gluten-free bread with acceptable texture and color by rennet casein and SHMP. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=celiac%20disease" title="celiac disease">celiac disease</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free%20bread" title=" gluten-free bread"> gluten-free bread</a>, <a href="https://publications.waset.org/abstracts/search?q=emulsified%20salts" title=" emulsified salts"> emulsified salts</a>, <a href="https://publications.waset.org/abstracts/search?q=rennet%20casein" title=" rennet casein"> rennet casein</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20flour" title=" rice flour"> rice flour</a> </p> <a href="https://publications.waset.org/abstracts/147585/production-of-gluten-free-bread-using-emulsifying-salts-and-rennet-casein" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/147585.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">167</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4420</span> Effects of Pretreated Rice Bran on Wheat Dough Performance and Barbari Bread Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Ataye-Salehi">E. Ataye-Salehi</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Taghinia"> P. Taghinia</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20Sheikholeslami"> Z. Sheikholeslami </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari bread (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased, but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control. But 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barbari%20bread" title="Barbari bread">Barbari bread</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran" title=" rice bran"> rice bran</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/12265/effects-of-pretreated-rice-bran-on-wheat-dough-performance-and-barbari-bread-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12265.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4419</span> Effect on Physicochemical and Sensory Attributes of Bread Substituted with Different Levels of Matured Soursop (Anona muricata) Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mardiana%20Ahamad%20Zabidi">Mardiana Ahamad Zabidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Akmalluddin%20Md.%20Yunus"> Akmalluddin Md. Yunus</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p<0.05) fibre, protein and ash content, while fat and carbohydrate content reduced significantly (p<0.05). FESEM showed that the bread crumb surface of control and 5% SPF appeared to distribute evenly and coalesced by thin gluten film. However, higher SPF substitution level in bread formulation exhibited a deleterious effect by formation of discontinuous gluten network. For texture profile analysis, 5% SPF bread resulted in the lowest value of hardness. The score of sensory evaluation showed that 5% SPF bread received good acceptability and is comparable with control bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=soursop%20pulp%20flour" title="soursop pulp flour">soursop pulp flour</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20attributes" title=" sensory attributes"> sensory attributes</a>, <a href="https://publications.waset.org/abstracts/search?q=scanning%20electron%20microscopy%20%28SEM%29" title=" scanning electron microscopy (SEM)"> scanning electron microscopy (SEM)</a> </p> <a href="https://publications.waset.org/abstracts/6578/effect-on-physicochemical-and-sensory-attributes-of-bread-substituted-with-different-levels-of-matured-soursop-anona-muricata-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6578.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">322</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4418</span> Impact of Non-Starch Polysaccharides on Sensorial Characteristics and Textural Properties of Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhan%20Saeed">Farhan Saeed</a>, <a href="https://publications.waset.org/abstracts/search?q=Imran%20Pasha"> Imran Pasha</a>, <a href="https://publications.waset.org/abstracts/search?q=Faqir%20M.%20Anjum"> Faqir M. Anjum</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20U.%20Arshad"> Muhammad U. Arshad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Cereals especially wheat is one example in this respite as it contains several nutrients and phytochemicals. In this regard, presences of non-starch polysaccharides are of significance value e.g. arabinoxylans (AX) and arabinogalactans (AG). These ingredients possess several functional and nutritional properties and in this project, efforts were directed to extract AX and AG from different spring wheat varieties of Pakistan and subsequent utilization in cereal based baked products. Methodology: In the present study, effort was made to characterize eight different spring wheats e.g. Lasani-08, FSD-08, Mairaj-08, Shafaq-06, Sehar-06, Bhakkar-02, Uqab-2000 and Inqalab-91 with special reference to non-starch polysaccharides (arabinoxylans and arabinogalactans) extraction followed by their utilization in baked products. Major Findings of Study: Results showed that the arabinoxylans and arabinogalactans content in whole wheat flour of different wheat varieties ranged from 2.93 to 4.68% and 0.47 to 0.93%, respectively while in bran, they ranged from 11.71 to 18.38% and 1.07-4.43%, respectively. Phenolic compounds i.e. ferulic acid, p-coumaric acids were 1.12 and 19.6mg/100g, respectively. Owing to presence of these phenolic compounds, it has persuasive antioxidant potential. Arabinoxylan has negative impact on gluten quality as reduced gluten strength was observed while significant results were obtained for rheological characteristic. Moreover, adding Arabinoxylan and arabinogalactan in bread formulation resulted in significant increase in volume and texture of the final product. In addition, the hardness of bread lessened considerably due to the increase in the concentration of arabinoxylan and arabinogalactan. Additionally, fracturability of bread improved as the both non-starch polysaccharides levels increased. The highest gumminess value was given to Shafaq-06 with increasing trend from control to 0.5% arabinoxylan. Whilst with the addition of arabinogalactan, the highest bread gumminess value (155.74 ± 6.1, 156.32 ± 7.9) was also observed in Shafaq-06. Concluding Statement: Conclusively, it may be inferred that non-starch polysaccharides hold potential to be extracted and utilized in cereal based products for best quality and value addition. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=non-starch%20polysaccharides" title="non-starch polysaccharides">non-starch polysaccharides</a>, <a href="https://publications.waset.org/abstracts/search?q=arabinoxylan" title=" arabinoxylan"> arabinoxylan</a>, <a href="https://publications.waset.org/abstracts/search?q=arabinogalactan" title=" arabinogalactan"> arabinogalactan</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a> </p> <a href="https://publications.waset.org/abstracts/54138/impact-of-non-starch-polysaccharides-on-sensorial-characteristics-and-textural-properties-of-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54138.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4417</span> Using Composite Flour in Bread Making: Cassava and Wheat Flour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aishatu%20Ibrahim">Aishatu Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ijeoma%20Chinyere%20Ukonu"> Ijeoma Chinyere Ukonu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study set out to produce bread using composite cassava flour. The main objective of the work is to determine the possibility of using composite cassava flour in bread production and to find out whether it is acceptable in the hospitality industry and by the general public. The research questions were formed and analyzed. A sample size of 10 professional catering judges was used in the department of hospitality management/food science and technology. Relevant literature was received. Data collected was analyzed using mean deviation. Product A which is 20% cassava flour and 80% wheat flour product, and D which is 100% wheat flour product were competing with high acceptability. It was observed that the composite cassava dough needed to be allowed to proof for a longer period. Lastly, the researcher recommends that the caterers should be encouraged to use composite cassava flour in the production of bread in order to reduce cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava" title=" cassava"> cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat" title=" wheat"> wheat</a> </p> <a href="https://publications.waset.org/abstracts/54316/using-composite-flour-in-bread-making-cassava-and-wheat-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54316.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">339</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4416</span> Development of Low Glycemic Gluten Free Bread from Barnyard Millet and Lentil Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hemalatha%20Ganapathyswamy">Hemalatha Ganapathyswamy</a>, <a href="https://publications.waset.org/abstracts/search?q=Thirukkumar%20Subramani"> Thirukkumar Subramani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Celiac disease is an autoimmune response to dietary wheat gluten. Gluten is the main structure forming protein in bread and hence developing gluten-free bread is a technological challenge. The study aims at using nonwheat flours like barnyard millet and lentil flour to replace wheat in bread formulations. Other characteristics of these grains, such as high protein, soluble fiber, mineral content and bioactive components make them attractive alternatives to traditional gluten-free ingredients in the production of high protein, gluten-free bread. The composite flour formulations for the development of gluten-free bread were optimized using lentil flour (50 to 70 g), barnyard millet flour (0 to 30 g) and corn flour (0 to 30 g) by means of response surface methodology with various independent variables for physical, sensorial and nutritional characteristics. The optimized composite flour which had a desirability value of 0.517, included lentil flour –62.94 g, barnyard millet flour– 24.34 g and corn flour– 12.72 g with overall acceptability score 8.00/9.00. The optimized gluten-free bread formulation had high protein (14.99g/100g) and fiber (1.95g/100g) content. The glycemic index of the gluten-free bread was 54.58 rendering it as low glycemic which enhances the functional benefit of the gluten-free bread. Since the standardised gluten-free bread from barnyard millet and lentil flour are high protein, and gluten-free with low glycemic index, the product would serve as an ideal therapeutic food in the management of both celiac disease and diabetes mellitus with better nutritional value. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gluten%20free%20bread" title="gluten free bread">gluten free bread</a>, <a href="https://publications.waset.org/abstracts/search?q=lentil" title=" lentil"> lentil</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20glycemic%20index" title=" low glycemic index"> low glycemic index</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/85205/development-of-low-glycemic-gluten-free-bread-from-barnyard-millet-and-lentil-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85205.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4415</span> New Insights Into Gluten-Free Bread Staling Treatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sayed%20Mostafa">Sayed Mostafa</a>, <a href="https://publications.waset.org/abstracts/search?q=Siham%20Mostafa%20Mohamed%20Faheid"> Siham Mostafa Mohamed Faheid</a>, <a href="https://publications.waset.org/abstracts/search?q=Ibrahim%20Rizk%20Sayed%20Ahmed"> Ibrahim Rizk Sayed Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Yasser%20Fehry%20Mohamed%20Kishk"> Yasser Fehry Mohamed Kishk</a>, <a href="https://publications.waset.org/abstracts/search?q=Gamal%20Hassan%20Ragab"> Gamal Hassan Ragab</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gluten-free foods are still the only treatment for gluten-allergic patients. Consequently, this study is concerned with improving the quality attributes of gluten-free bread using different concentrations (0, 20, 40, 60 and 80ppm) of all maltogenic α-amylase (MA) and xylanase (XY) compared with wheat flour Balady bread and untreated gluten-free Balady bread (GFBB). Pasting properties, falling number, water activity, alkaline water retention capacity (AWRC) and sensory properties (fresh bread, after 24h, after 48h and after 72h) of gluten-free bread were evaluated. Additionally, the effect of merging different concentrations of maltogenic α-amylase and xylanase on stalling behavior (AWRC) and sensory properties of gluten-free Balady bread was investigated. The addition of MA led to a gradually decreased peak viscosity, breakdown, setback and pasting temperature of GFBB with the increasing level of MA. Maltogenic α-amylase and xylanase addition led to a reduction in the FN values compared to the untreated gluten-free sample, noting that the MA-treated samples showed a significant decrease compared to the XY-treated and untreated samples. Wheat flour Balady bread significantly showed a higher value of AWRC compared to untreated gluten-free Balady bread at different storage periods (zero time, after 24h, after 48h and after 72h). MA-treated samples showed higher water binding capacity and water activity (aw)in comparison with XY-treated samples, with significance during all storage periods. Concerning the overall acceptability during the third day, the highest score (4.6) was observed by the GFBB sample containing 40ppm MA, followed by 4.3, which was investigated by the GFBB sample containing 80ppm XY with no significance between them and with significance compared to the other samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=celiac%20disease" title="celiac disease">celiac disease</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free%20products" title=" gluten-free products"> gluten-free products</a>, <a href="https://publications.waset.org/abstracts/search?q=anti-stalling%20agents" title=" anti-stalling agents"> anti-stalling agents</a>, <a href="https://publications.waset.org/abstracts/search?q=maltogenic%20%CE%B1-amylase" title=" maltogenic α-amylase"> maltogenic α-amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=xylanase" title=" xylanase"> xylanase</a> </p> <a href="https://publications.waset.org/abstracts/173389/new-insights-into-gluten-free-bread-staling-treatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173389.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">85</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4414</span> The Effect of Addition of White Mulberry Fruit on the Polyphenol Content in the New Developed Bioactive Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna">Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Flaczyk%20Ewa"> Flaczyk Ewa</a>, <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna"> Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Przeor%20Monika"> Przeor Monika</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcinkowska%20Agata"> Marcinkowska Agata </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, proceed to the attractiveness of typical bakery products. Expanding the education and nutrition knowledge society will develop the production of functional foods, which has a positive impact on human health. Therefore, the aim of the present study was to evaluate the effect of the addition of white mulberry fruit on the content of biologically active compounds in the new designed functional bread premixes designed for selected disease: anemia, diabetes, obesity and cardiovascular disease. For flavonols and phenolic acids content UPLC was conducted, using an NovaPack C18 column and a gradient elution system. It was found that all attempts bread characterized by a high content of biologically active compounds: polyphenols, phenolic acids, and flavonoids. The highest total content of polyphenolic compounds found in the samples of bread for anemia, diabetes and cardiovascular disease both before and after storage. The analyzed sample differed in content of phenolic acids. The highest content of these compounds were found in samples of bread for anemia and diabetes. It was found that the analyzed sample contained phenolic acids that are derivatives of hydroxybenzoic and hydroxycinnamic acid. The new designed bread contained significant amounts of flavonols, of which the dominant was routine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mulberry" title="mulberry">mulberry</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20acids" title=" phenolic acids"> phenolic acids</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonols" title=" flavonols"> flavonols</a> </p> <a href="https://publications.waset.org/abstracts/11796/the-effect-of-addition-of-white-mulberry-fruit-on-the-polyphenol-content-in-the-new-developed-bioactive-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">416</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4413</span> Impact of Pretreated Rice Bran on Wheat Dough Performance and Barbari Bread Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Taghinia">P. Taghinia</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Ataye-Salehi"> E. Ataye-Salehi</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20Sheikholeslami"> Z. Sheikholeslami </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari breead (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control, but 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barbari%20bread" title="Barbari bread">Barbari bread</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran" title=" rice bran"> rice bran</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/11428/impact-of-pretreated-rice-bran-on-wheat-dough-performance-and-barbari-bread-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11428.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">407</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4412</span> Translation of the Bible into the Yoruba Language: A Functionalist Approach in Resolving Cultural Problems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ifeoluwa%20Omotehinse%20Oloruntoba">Ifeoluwa Omotehinse Oloruntoba</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Through comparative and causal models of translation, this paper examined the translation of ‘bread’ into the Yoruba language in three Yoruba versions of the Bible: Bibeli Yoruba Atoka (YBA), Bibeli Mimo ni Ede Yoruba Oni (BMY) and Bibeli Mimo (BM). In biblical times, bread was a very important delicacy that it was synonymous with food in general and in the Bible, bread sometimes refers to a type of food (a mixture of flour, water, and yeast that is baked) or food in general. However, this is not the case in the Yoruba culture. In fact, some decades ago, bread was not known in Nigeria and had no name in the Yoruba language until the 1900s when it was codified as burẹdi in Yoruba, a term borrowed from English and transliterated. Nevertheless, in Nigeria presently, bread is not a special food and it is not appreciated or consumed like in the West. This makes it difficult to translate bread in the Bible into Yoruba. From an investigation on the translation of this term, it was discovered that bread which has 330 occurrences in the English Bible translation (King James) has few occurrences in the three Yoruba Bible versions. In the first version (YBA) published in the 1880s, where bread is synonymous with food in general, it is mostly translated as oúnjẹ (food) or the verb jẹ (to eat), revealing that something is eaten but not indicating what it is. However, when the bread is a type of food, it is rendered as akara, a special delicacy of the Yoruba people made from beans flour. In the later version (BMY) published in the 1990s, bread as food, in general, is also mainly translated as oúnjẹ or the verb jẹ, but when it is a type of food, it is translated as akara with few occurrences of burẹdi. In the latest edition (BM), bread as food is either rendered as ounje or literally translated as burẹdi. Where it is a type of food in this version, it is mainly rendered as burẹdi with few occurrences of akara, indicating the assimilation of bread into the Yoruba culture. This result, although limited, shows that the Bible was translated into Yoruba to make it accessible to Yoruba speakers in their everyday language, hence the application of both domesticating and foreignising strategies. This research also emphasizes the role of the translator as an intermediary between two cultures. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=translation" title="translation">translation</a>, <a href="https://publications.waset.org/abstracts/search?q=Bible" title=" Bible"> Bible</a>, <a href="https://publications.waset.org/abstracts/search?q=Yoruba" title=" Yoruba"> Yoruba</a>, <a href="https://publications.waset.org/abstracts/search?q=cultural%20problems" title=" cultural problems"> cultural problems</a> </p> <a href="https://publications.waset.org/abstracts/89171/translation-of-the-bible-into-the-yoruba-language-a-functionalist-approach-in-resolving-cultural-problems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89171.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">279</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4411</span> The Influence of Lactic Acid Bacteria Combinations on Wheat Bread Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vita%20Lele">Vita Lele</a>, <a href="https://publications.waset.org/abstracts/search?q=Vadims%20Bartkevics"> Vadims Bartkevics</a>, <a href="https://publications.waset.org/abstracts/search?q=Iveta%20Pugajeva"> Iveta Pugajeva</a>, <a href="https://publications.waset.org/abstracts/search?q=Paulina%20Zavistanaviciute"> Paulina Zavistanaviciute</a>, <a href="https://publications.waset.org/abstracts/search?q=Daiva%20Zadeike"> Daiva Zadeike</a>, <a href="https://publications.waset.org/abstracts/search?q=Grazina%20Juodeikiene"> Grazina Juodeikiene</a>, <a href="https://publications.waset.org/abstracts/search?q=Elena%20Bartkiene"> Elena Bartkiene</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Different combinations of appropriate technological properties showing lactic acid bacteria (Pediococcus pentosaceus VLGL183 and Enterococcus pseudoavium VLGL 234, Lactobacillus plantarum VLGL135 and Pediococcus pentosaceus VLGL183, Pediococcus pentosaceus VLGL183 and Lactobacillus brevis VLGL173, Pediococcus pentosaceus VLGL183 and Leuconostoc mesenteroides VLGL242, Pediococcus pentosaceus VLGL183 and Lactobacillus curvatus VLGL51, Lactobacillus plantarum VLGL135 and Lactobacillus curvatus VLGL51) for wheat sourdough production were used, and the influence of different sourdoughs on wheat bread quality parameters was evaluated. The highest overall acceptability (135.8 mm in 140 mm hedonic scale) of the bread produced with L. plantarum VLGL135 and P. pentosaceus VLGL183 sourdough was established. Also, bread produced with above mention sourdough, has the highest specific volume, shape coefficient, moisture content, and porosity, 3.40 ml /g; 2.59, 33.7 %, and 76.6 %, respectively. It was found, that the used sourdoughs reduce acrylamide content in bread (from 29.5 to 67.2%), just, the isolated lactic acid bacteria strains could be recommended for higher quality and safer bread production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acrylamide" title="acrylamide">acrylamide</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=sourdough" title=" sourdough"> sourdough</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20bread" title=" wheat bread"> wheat bread</a> </p> <a href="https://publications.waset.org/abstracts/80289/the-influence-of-lactic-acid-bacteria-combinations-on-wheat-bread-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80289.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4410</span> The Effect of Addition of White Mulberry Fruit on the Sensory Quality of the New Developed Bioactive Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik">Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna"> Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcinkowska%20Agata"> Marcinkowska Agata</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20J%C3%B3zef"> Korczak Józef </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The relationship between the choice of a proper diet, a diet, lifestyle man and his health has been known for a long time. Because of the increase in public awareness of food ingredients and their influence on health status, measures have been taken towards the production of food, which is designed to not only eat, but also to protect against the incidence of lifestyle diseases. For this purpose, the bio active products with healthy properties was developed. Mulberry have a very high nutritional value, rich in chemical composition and many properties used in the prevention of lifestyle diseases. In addition to basic chemical components, nutrients, mulberry fruit contain compounds having a physiological effect. The aim of this study was to assess the effect of white mulberry fruit on the sensory quality of bread to be healthy diet of people suffering from anemia, diabetes, obesity and cardiovascular disease. Sensory analysis was carried out by the profile method. Intra-operative differentiators color, aroma, taste, texture, and overall assessment. Sensory analysis showed that all test trials were characterized by a uniform and concise consistency, similar in color from dark to light beige. The taste and smell of herbal characteristic was designed in an attempt to prevention of diabetes, while the other samples were characterized by a typical taste and smell of bread grain. There were no foreign taste and odor in the test bread. It was found that the addition of white mulberry fruit does not affect the sensory quality of the newly developed bioactive bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mulberry" title="mulberry">mulberry</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive" title=" bioactive"> bioactive</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/11871/the-effect-of-addition-of-white-mulberry-fruit-on-the-sensory-quality-of-the-new-developed-bioactive-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11871.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">462</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4409</span> Effects of Spirulina Platensis Powder on Nutrition Value, Sensory and Physical Properties of Four Different Food Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yazdan%20Moradi">Yazdan Moradi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Spirulina platensis is a blue-green microalga with unique nutrient content and has many nutritional and therapeutic effects that are used to enrich various foods. The purpose of this research was to investigate the effect of Spirulina platensis microalgae on the nutritional value and sensory and physical properties of four different cereal-based products. For this purpose, spirulina microalgae dry powder with amounts of 0.25, 0.5, 0.75, and 1 is added to the formula of pasta, bulk bread, layered sweets, and cupcakes. A sample without microalgae powder of each product is also considered as a control. The results showed that adding Spirulina powder to the formulation of selected foods significantly changed the nutrition value and sensory and physical characteristics. Comparison to control protein increased in the samples containing spirulina powder. The increase in protein was about 1, 0.6, 1.2 and 1.1 percent in bread, cake, layered sweets and Pasta, respectively. The iron content of samples, including Spirulina, also increased. The increase was 0.6, 2, 5 and 18 percent in bread, cake, layered sweets and Pasta respectively. Sensory evaluation analysis showed that all products had an acceptable acceptance score. The instrumental analysis of L*, a*, and b* color indices showed that the increase of spirulina caused green color in the treatments, and this color change is more significant in the bread and pasta samples. The results of texture analysis showed that adding spirulina to selected food products reduces the hardness of the samples. No significant differences were observed in fat content in samples, including spirulina samples and control. However, fatty acid content and a trace amount of EPA found in samples included 1% spirulina. Added spirulina powder to food ingredients also changed the amino acid profile, especially essential amino acids. An increase of histidine, isoleucine, leucine, tryptophan, and valine in samples, including Spirulina was observed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spirulina" title="spirulina">spirulina</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=Alge" title=" Alge"> Alge</a>, <a href="https://publications.waset.org/abstracts/search?q=iron" title=" iron"> iron</a>, <a href="https://publications.waset.org/abstracts/search?q=food" title=" food"> food</a> </p> <a href="https://publications.waset.org/abstracts/187418/effects-of-spirulina-platensis-powder-on-nutrition-value-sensory-and-physical-properties-of-four-different-food-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/187418.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">34</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4408</span> Stability of Ochratoxin a During Bread Making Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sara%20Heidari">Sara Heidari</a>, <a href="https://publications.waset.org/abstracts/search?q=Jafar%20Mohammadzadeh%20Milani"> Jafar Mohammadzadeh Milani</a>, <a href="https://publications.waset.org/abstracts/search?q=Elmira%20Pouladi%20Borj"> Elmira Pouladi Borj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, stability of Ochratoxin A (OTA) during bread making process including fermentation with yeasts (Saccharomyces cerevisiae) and Sourdough (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus fermentum) and baking at 200°C were examined. Bread was prepared on a pilot-plant scale by using wheat flour spiked with standard solution of OTA. During this process, mycotoxin levels were determined after fermentation of the dough with sourdough and three types of yeast including active dry yeast, instant dry yeast and compressed yeast after further baking 200°C by high performance liquid chromatography (HPLC) with ﬂuorescence detector after extraction and clean-up on an immunoafﬁnity column. According to the results, the highest stability of was observed in the first fermentation (first proof), while the lowest stability was observed in the baking stage in comparison to contaminated flour. In addition, compressed yeast showed the maximum impact on stability of OTA during bread making process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ochratoxin%20A" title="Ochratoxin A">Ochratoxin A</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=dough" title=" dough"> dough</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=sourdough" title=" sourdough"> sourdough</a> </p> <a href="https://publications.waset.org/abstracts/25928/stability-of-ochratoxin-a-during-bread-making-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25928.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">576</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4407</span> The Effect of Addition of White Mulberry Fruits on the Antioxidant Activity of the New Developed Bioactive Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna">Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Flaczyk%20Ewa"> Flaczyk Ewa</a>, <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna"> Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Przeor%20Monika"> Przeor Monika</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcinkowska%20Agata"> Marcinkowska Agata</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20J%C3%B3zef">Korczak Józef </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cereal products, including mainly bread is a staple food known from the beginning of history throughout the world. It is now believed that there is no replacement of the basic food. Bread, due to the high content of starch is the energy source for the proper functioning of our body. It also contains proteins, fats, vitamins, especially of the B group and vitamin E, a number of minerals, and fiber. The aim of the study was to evaluate the antioxidant activity of new developed bread premixes with mulberry fruits for people with anemia, diabetes, obesity and cardiovascular disease. From the finished product-bread, aqueous and methanol extracts was prepared, which in next step were analyzed to assess the activity of the radical DPPH test, ABTS, chelating activity, the ability to reduce metals. Extracts were prepared from bread were acquired with premixes directly after production and stored for three months. The resulting trial breads effect by different mechanisms of antioxidant. They showed the ability to scavenge radicals ABTS and DPPH and chelating activity. Methanol extracts showed significantly greater antioxidant activity in comparison with aqueous extracts, and the largest effect was estimated for sample of bread for anemia, diabetes and cardiovascular disease. The greatest ability to scavenging ABTS radicals showed breads for anemia, diabetes and cardiovascular disease, while smaller for anemia and control sample. It was shown that the methanol extracts of the breads samples showed no ability to chelate iron (II). These properties are observed only in the aqueous extracts. The greatest ability attempt had anemia while the lowest control sample. Financial supported by the UE Project no POIG 01.01.02-00-061/09. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=morus%20alba" title="morus alba">morus alba</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=free%20radicals" title=" free radicals"> free radicals</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols "> polyphenols </a> </p> <a href="https://publications.waset.org/abstracts/11797/the-effect-of-addition-of-white-mulberry-fruits-on-the-antioxidant-activity-of-the-new-developed-bioactive-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11797.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> 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