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Activity of water in staling bread

100%

Klimek-Poliszko D., Poliszko S.

Acta Agrophysica

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2002

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tom 77

2

Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties

86%

Simic M., Zilic S., Simuruna O., Filipcev B., Skrobot D., Vancetovic J.

Polish Journal of Food and Nutrition Sciences

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2018

|

tom 68

|

nr 4

In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

3

Influence of selected plant fibres upon physical properties of bread dough and bread

86%

Poltorak A., Zalewska M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

151-155

This paper presents results of a research into the influence of selected plant fibre (of different water solubility) upon physical properties of bread dough and bread. The effect of fibre addition upon rheological properties of bread dough and bread was tested using a rotational rheometer HAAKE RT20 with the measuring system plate-plate (HPP 20) and the test of the oscillation affected OCS. The influence of fibre upon final product texture was tested as well. For texture measurements a testing machine INSTRON4301 was used (penetration test). Based on the results obtained it was concluded that the addition of plant fibre had an influence upon rheological properties of dough and texture of the final product.

4

Impact of health and nutrition risks perception on the interest in pro-healthy food on the example of bread

86%

Jezewska-Zychowicz M.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 1

Background. Bread is a basic food product in the diet of a majority of people. It is a good source of energy and it is also abundant in carbohydrates. Simultaneously, because it is consumed on a large scale by Polish people, it provides large amounts of salt and some additives like preservative and raising agents. The perception of the risk influences the choice of food and impacts eating behaviors. However, it is still unknown if there is an impact of perceived risk on the choice and the consumption of bread. Objective. The objective of the research was to assess the importance of perceived health and nutrition risk in conditioning the willingness to buy bread with decreased amounts of salt and bread without preservative and raising agents. Material and methods. Empirical research was conducted in October 2014 in a group of 1.014 adult consumers, with the use of the method of interview. The questions covered the following issues: the frequency of white and wholemeal bread consumption, the willingness to consume bread with reduced salt content and one produced without the preservatives and raising agents, the self-assessment of health and socio-demographic characteristics of respondents. To evaluate the perceived health and nutrition risks modification of Health Concern Scale was used. Opinions on the tendency to purchase both kind of breads were compared taking into account socio-demographic characteristics, health risk, nutrition risk and frequency of eating white and wholemeal bread. To determine the differences ANOVA and Tukey post hoc test at the significance level of p <0.05 were used. The relations between variables were assessed using Pearson’s correlation coefficient. Results. There was a higher tendency to consume bread without preservatives and raising agents than with low salt content. Women, people over 55 years old, and people who often consume white bread were characterized by higher willingness to consume bread with reduced salt content. People with higher education, aged over 45 years, and those who rarely consumed wholemeal bread were more willing to eat bread without additives. The greater was the nutrition and health risk perceived by the person, the greater was the willingness to consume both types of bread. Conclusions. The importance of perceived risks in conditioning consumers’ willingness to eat healthy food shows that the educational campaigns informing about risky behaviors may promote behavioral change towards a more favorable food choice.

5

Impact of potassium iodate on the quality of wheat-spelt baked goods

86%

Kohajdova Z., Karovicova J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 4

443-450

Background. Human nutrition is of itentimes deficient to important nutrients such as iodine not only in the developing countries but also in the developed countries. Bakery products are consumed every day by many people and offer spread potential for enrichment of final products by various type of nutrients. The study is focused on the monitoring effect of potassium iodate as bakery improver to the quality of wheat-spelt baked goods through methods of rheological, baking test and sensory analysis. The influence of potassium iodate on baked goods staling was also studied. Material and methods. Rheological properties of wheat-spelt dough enriched with potassium iodate were characterised by farinographic measurements. The final product analysis included determination of loaf quality (volume, specific volume, cambering) and sensory attributes. Crumb hardness was evaluated by the manually operated penetrometer AP 4. Results. Potassium iodate influenced the final quality of wheat-spelt baked goods in different ways. Addition increasing doses of potassium iodate reduced dough development time and prolonged dough stability. Results of baking test and sensory analysis showed that products containing dose 1 and 2 mg of potassium iodate had higher volume and cambering in comparison to control sample. Higher dose of this additive negatively affected sensory parameters of final products. Conclusion. It was found that enrichment of baked goods with potassium iodate not only helps increase to daily intake of iodine and but also positively affects rheological and sensory properties of final products.

6

Functional properties of dietary fiber of wheat-barley bread

86%

Kawka A., Gorecka D.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

7

Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

86%

Jezewska-Zychowicz M., Krolak M.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

|

nr 4

The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives. The questionnaire survey was carried out in 2013 within 1000 Polish consumers. Selection criteria of the sample took into account representativeness of the population due to province, then the choice had quota character by gender, education and size of residence place. The questionnaire consisted of questions on Food Technology Neophobia Scale (FTNS), motives of food choice (health, quality, and hedonic value) and intention to eat bread, pasta and biscuits fortified with fibre. The frequency analysis, cross tables and cluster analysis were used to analyse data. Relationships between parameters were assessed by calculating Pearson correlation coefficients using SPPS, version 21.0. The neophilic attitudes towards new food technologies (12.6% of participants) were represented by more women and people in the 26-35 age group. More neophobic (16.1%) were male, worse educated and older respondents. Only 18.4% of participants were in cluster "wanting to eat". More of them were people with neophilic attitudes. Among "not wanting to eat" (24.5%) there were more men, worse educated respondents, and representing neophobic attitudes. There were statistically significant correlations between perceived motives of food choice and declared intentions to eat cereal products fortified with fibre, except perceived pleasure from eating pasta. The willingness to eat cereal products fortified with fibre was significantly determined by attitudes towards new food technologies, health, quality and pleasure as motives of food choice, but also by socio-demographic profile.

8

Polish breads with the PDZ (Discover Great Food) quality mark

86%

Woicka-Bekas E.

Polish Food

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2011

|

nr 4

9

The effects of commercial barley flakes on dough characteristic and bread composition

86%

Kawka A., Gorecka D., Gasiorowski H.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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1999

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tom 02

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nr 2

White wheat flour was substituted with up to 25% of whole and fine barley flakes to determine the effects on physical properties of dough and bread quality. The chemical composition of the control bread and breads with up to 25% substitution of whole barley flakes were determined. Product acceptability was judged by sensory evaluation. In general, fine barley flakes concentration in the flour blends increased farinographic absorption to a greater degree than did whole barley flakes. However, whole barley flakes enhanced the dough development, dough stability and mixing tolerance index more than fine barley flakes. Replacing up to 25% of wheat flour with whole or fine barley flakes reduced the loaf volume. Breads containing 10% fine barley flakes or 15% whole barley flakes received the highest overall score. Bread, in which the whole barley flakes replaced up to 25% of the wheat flour, contained more ash, protein, dietary fiber and its fractions in comparison with the control bread.

10

Application of dynamic headspace technique and gas chromatography - mass spectrometry methods for bread

86%

Venskaityte A., Juodeikiene G., Hansen A., Petersen M. A.

Ekologia i Technika

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2005

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tom 13

|

nr 5

11

Use of selected improvers in triticale flour breadmaking

86%

Achremowicz B., Gambus H., Kolodziej Z.

Polish Journal of Food and Nutrition Sciences

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1996

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tom 05

|

nr 1

The suitabilty of the baking improver A (the mixture of full-fat milk powder and vitamin C), AKO, Artisan, Magimix 35 and soybean flour was studied for improving bread from Malno triticale flour of poor baking quality (the wet gluten content 132 g/kg). The flour was fortified with vital wheat gluten at the rate of 10 g/kg or 20 g/kg. Due to the fortification, baking loss decreased by 23 g/kg to 30 g/kg, on average, and the bread yield increased by 53 g/kg, on average. The organolepti-cally tested bread quality did not improve and the bread staling rate was not affected. The improver AKO (20 g/kg) and Artisan (40 g/kg) increased the crumb elasticity and volume (by 64 mL) of the bread from the fortified triticale flour. The staling rate of breads with improvers was more rapid than breads without improvers.

12

Importance of product features as the criterion of consumers' segmentation on the example of bread

72%

Gorynska-Goldmann E.

Acta Scientiarum Polonorum. Oeconomia

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2010

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tom 09

|

nr 3

13

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

72%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

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2016

|

nr 2(21)

Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods on the quality of bread and its nutritional composition were investigated. Barley incorporation to wheat bread improved its nutritional quality by increasing the dietary fibre, β-glucans and arabinoxylans content. However, high barley concentration led to decrease in loaf volume and overall acceptability and changes in bread’s crumb and crust colour. Bread production method strongly influenced its quality and nutritional composition. Barley sourdough fermentation comparing to direct barley wholemeal incorporation allowed to obtain more acceptable products of higher nutritional quality.

14

Czerstwienie pieczywa i sposoby przedłużania jego swieżości

72%

Fik M.

Żywność Nauka Technologia Jakość

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2004

|

tom 11

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nr 2

5-22

Pieczywo charakteryzuje się krótkim okresem trwałości i przydatności do spożycia, co jest związane z szybkim jego czerstwieniem. W pracy przedstawiono obecny stan wiedzy z zakresu czerstwienia i omówiono wpływ tego procesu na jakość oraz przydatność chleba do spożycia. Szczególnie wiele miejsca poświęcono na omówienie roli w tym procesie niektórych składników chemicznych takich, jak: skrobia, białka, woda i węglowodany nieskrobiowe. Wyjaśniono również znaczenie poszczególnych substancji (preparaty enzymatyczne, emulgatory i hydrokoloidy, związki lipidowe, białka, węglowodany nieskrobiowe) bądź procesów (mrożenie, pakowanie i przechowywanie w modyfikowanej atmosferze) w przedłużaniu świeżości i trwałości pieczywa.

15

Fluorescence of Maillard reaction compounds and FAST index in breads

72%

Przygodzka M., Zielinski H., Piskula M. K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

16

Chleb nasz powszedni

72%

Kaminska J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1994

|

nr 02-03

5-6

17

Properties of cereal beta-D-glucan hydrocolloids and their effect on bread and ketchup parameters

72%

Havrlentova M., Petrulakova Z., Burgarova E., Gavurnikova S., Cervena V., Sturdik E., Kraic J., Zofajova A.

Polish Journal of Food and Nutrition Sciences

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2013

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tom 63

|

nr 2

Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortified breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively influence the total tastiness. Quality of fortified fresh tomato ketchups and stored for 180 days, were also not negatively influenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-beneficial foods.

18

Chromium in food products

72%

Sykula-Zajac A., Pawlak A.

Biotechnology and Food Science

|

2012

|

tom 76

|

nr 1

19

Health risk assessment and dietary exposure of polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread consumed in Nigeria

72%

Udowelle N. A., Igweze Z. N., Asomugha R. N., Orisakwe O. E.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

|

nr 3

Objective. A risk assessment and dietary exposure to polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread, a common food consumed in Nigeria. Material and Methods. Sixty samples of bread were collected from different types of bakeries where the heat is generated by wood (42 samples) or by electricity (18 samples) from twenty bakeries located in Gusau Zamfara (B1- B14) and Port Harcourt Rivers States (B15-B20) in Nigeria. PAHs in bread were determined by gas chromatography. Lead and cadmium were determined using atomic absorption spectrophotometry. Results. Non-carcinogenic PAHs pyrene (13.72 μg/kg) and genotoxic PAHs (PAH8), benzo[a]anthracene (9.13 μg/ kg) were at the highest concentrations. Total benzo[a]pyrene concentration of 6.7 μg/kg was detected in 100% of tested samples. Dietary intake of total PAHs ranged between 0.004-0.063 μg/kg bw. day-1 (children), 0.002-0.028 μg/kg day-1 (adolescents), 0.01-0.017 μg/kg day-1 (male), 0.002-0.027 μg/kg day-1 (female), and 0.002-0.025 μg/kg day-1 (seniors). The Target Hazard Quotient (THQ) for Pb and Cd were below 1. Lead ranged from 0.01-0.071 mg/kg with 10.85 and 100% of bread samples violating the permissible limit set by USEPA, WHO and EU respectively. Cadmium ranged from 0.01-0.03 mg/kg, with all bread samples below the permissible limits as set by US EPA, JECFA and EU. The daily intake of Pb and Cd ranged from 0.03-0.23 μg/kg bw day-1 and 0.033-0.36 μg/kg bw day-1 respectively. Incremental lifetime cancer risk (ILCR) was 3.8 x 10-7. Conclusions. The levels of these contaminants in bread if not controlled might present a possible route of exposure to heavy metals and PAHs additional to the body burden from other sources.

20

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part II. The effect on rye bread

72%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

|

2016

|

nr 2(21)

The incorporation of naked barley to bread and different bread production methods significantly influenced the dietary fibre content and composition and the quality of wheat bread. Rye flour properties and rye bread production methods affect the bread quality and composition. The aim of the study was to analyse the effects of different naked barley wholemeal share and rye dough preparation methods on bread quality and its nutritional composition. Barley enriched rye bread had significantly increased concentration of soluble and insoluble dietary fibre, insoluble arabinoxylans and β-glucans. Barley incorporation did not affect breads’ overall acceptability, but over 30% barley share caused a decrease in loaf volume and changed breads’ colour. Two-phase produced breads had higher volume, yet single-phase method breads contained more total and soluble dietary fibre.

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