Articles tagged with Bread
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Two studies found that minor adjustments in sodium content could produce significant public health benefits without requiring individual behavior change. The research suggests reducing salt in packaged and prepared foods could prevent cases of cardiovascular disease, stroke, and deaths.
A study found that different flour types shape the microbial composition of sourdough starters, with yeast strains like Kazachstania dominating all samples. The bacterial diversity varied by flour type, with whole wheat flour favoring Companilactobacillus and bread flour favoring Levilactobacillus.
A new study published in Nutrients found that both whole and refined grain foods can contribute to improved dietary patterns and health. The study analyzed data from over 14,000 Americans and identified healthy grain foods based on nutrient density, fiber, protein, and essential nutrients.
Researchers found that adding partially defatted sunflower seed flour (SF) to bread increased its protein and fiber content. SF also boosted antioxidant levels and showed inhibitory activity against digestive enzymes, promoting health benefits. However, high proportions of SF compromised sensory characteristics.
Germinated flours offer nutritional benefits by increasing resistant starch, antioxidants, and bioactive compounds. However, incorporating them into bread recipes can alter the dough's texture, volume, and structure, impacting consumer experience.
Researchers found that fermented pearl millet flour can replace up to 20% of whole wheat flour without affecting consumer acceptance. The study also highlights the value of simple and natural food preparation techniques to improve nutrition and flavor.
A new study found that high sodium intake is linked to a higher risk of both general and abdominal obesity in Finnish adults. The study showed that participants with high dietary sodium intake or high urine sodium concentration were more likely to have general or abdominal obesity.
The addition of jabuticaba peel flour increased the bread's fiber content by over 50% and raised its antioxidant capacity by 1.35-3.53 times, leading to improved blood sugar control and insulin response. The study found that satiety increased after consuming the bread with jabuticaba peel flour, suggesting a lower glycemic index.
A new study led by UCL researchers found that UK toddlers obtain nearly half of their calories from ultra-processed foods, with this ratio increasing to 59% by the age of seven. The most common ultra-processed foods consumed were flavoured yoghurts and wholegrain breakfast cereals.
A study by the Open Wild Wheat Consortium explains how Aegilops tauschii, a wild grass, contributed to the genetic diversity of bread wheat, enabling its rapid spread across different climates. This hybridization event allowed humans to settle down and form societies.
A comprehensive set of genomic resources for Tausch's goatgrass has been established, shedding light on the evolutionary genetics of wheat. Researchers identified a stem rust resistance gene and a leaf rust resistance gene, which will aid in breeding more resilient wheat varieties.
A new study reveals that whole wheat retains major minerals and trace minerals better than refined flour during milling and baking. The study also found that vitamin E levels dropped substantially with each processing step, regardless of the type of flour used.
Researchers in Brazil have developed bread with probiotic yeast that may help combat asthma by reducing airway inflammation and hyperresponsiveness. The bread's probiotic properties were shown to attenuate asthma symptoms in mice, suggesting potential for a new treatment approach.
A $500,000 grant from the USDA funds research on sourdough starter microbiomes to reduce gluten in bread products. The study aims to improve bread quality and safety while addressing food waste and consumer demands for 'clean label' products.
Researchers found that different flours foster distinct bacterial communities, contributing to the variation in sourdough aromas and flavors. The study reveals that bakers can influence the aroma of their sourdough by using different flours.
Scientists at Nanyang Technological University have developed a sustainable method to produce lactic acid using discarded jackfruit seeds. The new process is cheaper and more efficient, reducing waste and environmental impact while addressing rising production costs.
A new study in mice shows that consuming emulsifiers during pregnancy or lactation is associated with mild health risks for offspring. The researchers found that the offspring of mice that consumed emulsifiers had a greater risk of certain health issues, including metabolic, cognitive, and psychological impairments.
Researchers have identified 21 key chemical compounds that make pandemic-era sourdoughs so uniquely sour. These compounds include salt, acetic acid, and lactic acid, which are produced during fermentation and contribute to the bread's distinctive taste and smell.
A KAUST-led team has compiled the first complete genome map of einkorn, an ancient grain that could help develop bread wheat varieties with enhanced disease resistance and improved hardiness. The study reveals a complex evolutionary history of wheat species, including gene flow between einkorn and wild cousins.
Ben-Gurion University researchers have discovered a new principle in optics using the Pacific Cleaner Shrimp, leading to the creation of an ultra-thin and highly efficient whitening material. The study found that the shrimp's unique arrangement of molecules creates birefringent nanospheres with brilliant whiteness.
Researchers have cloned the wheat rust resistance genes Lr9 and Sr43, revealing that they encode unusual kinase fusion proteins. This breakthrough enables new options for addressing disease resistance in bread wheat and could lead to heat-resistant versions of the Sr43 gene to adapt to climate change.
Researchers teamed with Ethiopian farmers to develop new wheat varieties using genomic analysis. Farmers' knowledge played a crucial role in predicting crop yields and selecting optimal traits. The project aims to preserve agrobiodiversity and promote cultural heritage.
Researchers have uncovered the ancient roots of a gene in wheat that provides resistance to the devastating Wheat Yellow Mosaic Virus, which causes significant economic losses. The discovery could lead to more resistant wheat cultivars, increased crop yields, and reduced use of harmful fungicides.
Researchers have developed a new gluten-free flour made from orange sweet potatoes that is rich in antioxidants and has potential uses in fermented products and baked goods. The team found that grinding the flour at different temperatures and methods produced distinct properties, with single-grind flours ideal for breads and double-gri...
Researchers at the University of Reading are working on a £2 million project to increase UK-grown faba beans in bread, improving nutritional quality and sustainability. The 'Raising the Pulse' project aims to encourage farmers to switch wheat-producing land to faba bean for human consumption.
A pooled data analysis of 7 clinical trials found that probiotics, including Lactobacillus salivarius and Streptococcus salivarius, reduced OLP scores and volatile sulphuric compound levels in the mouth. However, the effects were relatively short-lived and more high-quality research is needed to verify these findings.
A new study led by a 16-year-old scientist found that certain ultra-processed foods, such as candy and pastries, can lead to increased consumption of other unhealthy foods among teenagers. Reducing consumption of these 'gateway' foods may help reduce overall unhealthy food intake and positively impact health.
A new study found that genes tied to perception of five basic tastes may influence diet quality and cardiometabolic risk factors. Researchers identified associations between taste-related genes with specific food groups and risk factors, suggesting personalized nutrition guidance could improve diet quality.
Researchers at King Abdullah University of Science & Technology (KAUST) have identified a stem rust resistance gene in Aegilops sharonensis and transferred it to common wheat. The new transgenic wheat lines show high levels of resistance to the stem rust pathogen, providing hope for mitigating the devastating effects of climate change.
A comprehensive review of scientific literature on sodium reduction strategies in food production identifies five main approaches: salt reduction, salt replacers, flavor modification, physical modification, and functional modification. These methods can help food companies reduce sodium content while maintaining palatability.
A team of researchers identified a stem rust resistance gene from wild goat grass species Aegilops sharonensis, which can be cross-bred into wheat for immunity against deadly crop pathogens. The genetic potential of this hardy relative has been largely unexplored and holds promise for reducing the threat of the stem rust disease.
Researchers have developed biobased materials derived from fungi that can produce sustainable faux leather, paper products, and cotton substitutes. These materials have properties comparable to traditional materials, with the added benefit of being 100% biobased and taking less time to produce.
Researchers develop a method to leaven pizza dough without yeast by dissolving gas into the dough at high pressure. The team fine-tuned the pressure release rate through rheological analysis to create ideal rise, resulting in light and airy pizzas.
Researchers have identified a key gene that confers stripe rust resistance in bread wheat, providing hope for improving crop yields and ensuring global food security. The discovery was made possible by the assembly of the highest-quality genome to date for bread wheat using advanced DNA sequencing techniques.
A study found that consuming more than 7 grams of olive oil per day is associated with lower risk of cardiovascular disease, cancer, neurodegenerative, and respiratory disease mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was also linked to improved health outcomes.
A new study found that a specific type of carbohydrate called ‘fodmaps’ can aggravate intestinal problems, but its impact is not as significant as previously believed. IBS symptoms were found to be influenced more by psychological factors and individual differences in metabolism and intestinal flora.
Researchers at the Leibniz Institute for Food Systems Biology have identified the 'caramel receptor', which recognizes furaneol, a natural odorant found in fruits and coffee. This discovery contributes to a better understanding of molecular coding of food flavors.
Researchers found that eating high-fibre whole grain rye products resulted in greater weight loss and body fat reduction compared to refined wheat alternatives. The study, involving 242 participants, suggests that rye's unique fibre content may contribute to its weight-loss benefits.
A recent study found that eliminating enriched refined grain foods from the American diet results in lower nutrient levels, particularly for dietary fiber, iron, and magnesium. The removal of these grains also leads to a reduction in energy intake by approximately 10% in both age groups.
A new study from the University of Illinois explores methods to reduce sodium in bread, including salt reduction, physical modification, sodium replacements, and flavor enhancers. The researchers recommend a combination of these methods for optimal results.
A new recipe combining chickpea flour and psyllium has resulted in a more nutritious and acceptable gluten-free bread. The product contains high amounts of fiber, proteins, vitamins, and minerals, and has been rated highly by consumers in qualitative surveys.
Researchers at KAUST have developed a novel method called thermal interdiffusion alloying (TIA) to create high-quality thin films of aluminum gallium oxide alloys. By controlling the annealing temperature and time, they achieved a record-high composition of up to 81% aluminum, resulting in a wide bandgap range.
A massive-scale genotyping and diversity analysis of wheat has identified untapped valuable variation for breeding high-yielding, resilient and nutritious varieties. The study found that relatively little of the genetic diversity available in landraces has been used in modern breeding.
Researchers applied zinc foliar application to hard red spring wheat cultivars, increasing grain zinc concentration above the target level of 40 mg kg-1. The second application at flowering stage was necessary for this achievement, and price incentives are needed to motivate farmers to adopt biofortification.
Researchers have developed a method to use waste bread as a medium for cultivating microbial starters for the food industry, reducing food waste and its associated economic losses. The new protocol, known as WBM, is estimated to be cheaper than current production methods and has potential applications beyond fermented foods.
A University of Vaasa researcher highlights the need for retailers to adopt creative solutions to reduce bread waste. By managing potential food waste, implementing marketing strategies, and engaging with staff, stores can minimize hazardous waste and meet the UN's Sustainable Development Goals.
A study by HHU and the University of Hohenheim found that modern wheat varieties produce equally good-tasting breads as older varieties. The research team used molecular biology methods to predict bread quality, revealing soil type and nutrient content also influence taste.
Researchers have used physics-based redesign to optimize the industrial bread dough kneading process. Their simulations showed that radial mixing in a spiral kneader is more effective than vertical mixing, leading to improved bread quality. The findings could lead to enhanced mixing performance and reduced over- or under-kneading.
Researchers found that brand is the biggest influence on bread buying behavior, followed by type of wheat and value considerations. Only 1% of surveyed consumers regularly purchase gluten-free bread due to perceived lack of value.
Researchers found that ultra-processed foods account for over half of daily calories and are linked to lower cardiovascular health measures. Adults who consumed 70% of their calories from ultra-processed foods were half as likely to have ideal cardiovascular health.
Regional seismic networks in North America contribute to nuclear test monitoring, particularly for low-yield explosions. These networks can detect and locate small seismic events that are difficult for global systems to identify.
Researchers have identified the gene Xanthophyll acyl-transferase (Xat) as the key to lutein esterification in bread wheat. This process increases carotenoid stability and retention during storage, maintaining nutritional quality. The discovery opens new opportunities for improving cereal nutrition and addressing carotenoid degradation.
A new study published in the American Journal of Clinical Nutrition found that a significant proportion of Mexican women of childbearing age have inadequate folate intake. The study suggests that fortification of staple foods with folic acid has improved overall folate intake, but still leaves vulnerable populations at risk.
The distinctive scent of soft pretzels is attributed to two key odorants: 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-acetyl-1-pyrroline. These compounds contribute to the caramel-like and roasty popcorn-like smells of pretzels.
A global study of 487 wheat genotypes has mapped the ancestry and genetic diversity of bread wheat, revealing a rich pool of genetic variation that can be used to improve crop resilience. The findings highlight the need for continuous breeding efforts to adapt wheat to changing climates.
A study published in Nutrition and Diabetes found that four dried fruits - dates, apricots, raisins, and sultanas - have a lower glycemic index than white bread. The results suggest that dried fruits can be used as a low glycemic index food source to replace higher glycemic index foods.
The International Wheat Genome Sequencing Consortium has published the reference genome of bread wheat, enabling breeders to identify genes and regulatory elements underlying complex traits. This achievement will boost wheat improvement, similar to maize and rice after their reference sequences were produced.
Kansas State University scientists have cracked the wheat code, unlocking a detailed description of the bread wheat genome. The high-quality reference genome sequence will help produce wheat varieties with higher yields, enhanced nutritional quality, and improved sustainability to meet future demands of a growing global population.
A team of over 200 scientists from 73 institutions worldwide has completed the entire sequence of bread wheat's genome, which could lead to higher yields, enhanced nutritional quality, and improved sustainability. The reference genome sequence will enable breeders to develop improved varieties and address food security challenges.