Articles tagged with Bread
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Researchers have engineered yeast microbreweries within disposable badges to detect low doses of radiation, potentially reducing cancer risk. The technology uses yeast's response to radiation to measure electrical conductivity, providing an instant reading of radiation exposure.
Researchers found an inverse association between Mediterranean diet adherence and psoriasis severity, suggesting patients with severe psoriasis adhered less strongly to the diet. The study analyzed data from over 35,000 participants and used a scoring system to assess dietary adherence.
Researchers found charred remains of flatbread baked by hunter-gatherers 14,400 years ago, suggesting that bread production may have driven the agricultural revolution. The discovery provides earliest empirical evidence for bread production and sheds light on early food practices.
Researchers found charred food fragments at a Natufian site in northeastern Jordan dating back to 14,600 years ago, exhibiting characteristics of bread-like products. The discovery suggests that bread was made 4,000 years before the emergence of agriculture, but noncereal foods remained a staple during the Natufian period.
A study found that star-shaped bread is particularly appealing to children, leading to potential healthier food choices. Children preferred natural brown bread colors over yellow-colored turmeric bread.
A new study suggests that human changes to the landscape, such as monoculture farming and forestry, are affecting honeybees' long-term food supply. The diversity of bacteria associated with bee bread, a crucial food source for young bees, is lower in hives near agriculturally improved grasslands and coniferous forests.
The Clif Bar & King Arthur Flour Endowed Chair in Organic Grain Breeding & Innovation is awarded to Stephen Jones, enabling continued organic grains research at WSU Bread Lab. The funding supports development of hardy, nutritionally-dense crop varieties adapted to organic farming practices.
Researchers used two gene technologies to assemble the most complete genome sequence of Triticum aestivum, the most common cultivated species of wheat. The achievement may help biologists better understand the evolutionary history of wheat and advance the quest for hardier, pest- and drought-resistant varieties.
Scientists in Brazil and Denmark found that adding enzymes to cassava flour can improve its baking properties, making it suitable for bread production. The study showed that cassava flour could replace between 20-30% of wheat flour without significantly altering the sensory characteristics or leavening process.
A new study by Nutrition Strategies Inc. found that sandwich ingredients, not the bread itself, are the most significant drivers of calories, fat and sodium in US children's diets. By building a better sandwich on either whole grain or enriched grain bread, American children can reduce their intake of these nutrients
A Danish/Italian/Dutch team confirmed the age and content of old textile fragments from the Friary of Folloni near Montella in Italy. C-14 analysis revealed fragments dated to 1220-1295, aligning with a medieval myth about Saint Francis of Assisi.
A new study published in the journal Nutrients shows that despite popular belief, Americans consume very little bread, with only less than 15% of total calories coming from grain foods. However, this small amount of grain food provides a disproportionately positive amount of critical nutrients, including dietary fiber, folate, and iron.
Researchers found that six out of eight products saw a 0-7% drop in calorie sales after recipe changes. However, some customers swapped reformulated products for higher-calorie alternatives. The study suggests 'silent' product reformulation may help combat obesity by reducing calorie intake at low cost.
A Cornell-led project has identified modern, ancient, and heritage wheat varieties best suited for organic growing in the Northeastern and north-central climates. The results show that these varieties are in high demand, with consumers willing to pay more for bread, pasta, and baked goods made from them.
A new study found that whole grain breads, once thought healthier, may not have a significant impact on blood sugar levels. The researchers discovered that an individual's unique microbiome plays a crucial role in how their body responds to different types of bread.
A recent study found that different people react differently to white and whole wheat bread, with half responding better to processed flour and the other half to sourdough. The researchers developed an algorithm to predict individual responses, pointing towards a new paradigm in nutrition based on personal microbiomes.
A firm bread and brittle crust lead to more chewing and a greater rate of release of aroma molecules, according to the researchers. The findings could help food scientists create new bread types better tailored to meet consumers' expectations.
A new study suggests that low gluten diets may increase the risk of developing type 2 diabetes. Researchers analyzed data from over 199,000 participants and found that those who consumed more gluten had lower risk of type 2 diabetes during a 30-year follow-up period.
A University of Sheffield study found that fertilizers used in wheat cultivation contribute significantly to greenhouse gas emissions, dwarfing other production processes. The research highlights the need for sustainable solutions to reduce environmental impacts and promote food security.
Researchers at Washington State University have created a perennial grain species, Salish Blue, which combines wheat and wheatgrass. This new crop has the potential to improve soil health, reduce waste, and provide sustainable food options for the Pacific Northwest.
A recent study by UNM Nutrition Professor Peter Pribis has found that consuming walnuts can significantly improve the mood of young men. The randomized trial involved 64 students aged 18-25 who were given either banana bread with walnuts or without for 16 weeks, with their mood measured at the end of each eight-week period.
A recent study published in Current Biology shows that the type of yeast used to make bread is less similar to the type that causes fungal infections than previously thought. This discovery may lead to the development of targeted drugs with limited side effects.
Researchers tested four surfaces and four foods, finding that moisture, surface type, and contact time all contribute to cross-contamination. Transfer scenarios showed that bacteria can contaminate food instantly, making the five-second rule an oversimplification.
A new thesis developed by David Núñez proposes ways for smart appliances to improve their relationship with users through social networks. The research focuses on predicting trust, recommendation systems, and maximizing influence in these networks.
A study published in the American Journal of Clinical Nutrition found significant variability in glycemic index values within individuals and among populations. This variability can affect how a food impacts blood sugar levels.
A recent study from Aarhus University found that Danes' knowledge of shelf life labels has improved, with 70% correctly identifying the difference between labels. However, many consumers throw away food after the 'best before' date without checking its edibility, highlighting a need for greater awareness and education.
Researchers analyzed 750 food paintings from the past 500 years and found that 86% depicted bread and 61% showed meat, while only 22% featured vegetables. The study suggests that people have always been drawn to visually appealing and indulgent foods.
A new study suggests that eating low-FODMAP rye bread may help alleviate IBS symptoms. Patients with irritable bowel syndrome can benefit from increasing their fiber intake through modified foods like rye bread.
Researchers develop a simple, affordable method to produce strong, tunable carbon foam by using super-toasted bread, a potential game-changer for various industries. The foam's inner pore structure can be adjusted by changing the yeast and water content.
Researchers are exploring ways to introduce blackcurrant pomace into bread and breakfast foods to enrich their fibre content. The project aims to find methods of introducing the pomace, which is a rich source of polyphenols and fibre, into cereal products.
Research from the University of South Carolina found that fast casual restaurants have a higher average calorie count than fast food establishments. The study analyzed menus at 34 fast food and 28 fast casual restaurants, finding that fast casual entrées averaged 561 calories compared to 760 for fast food.
A recent study from Lund University found that barley can rapidly improve people's health by reducing blood sugar levels and risk for diabetes. The special mixture of dietary fibres in barley stimulates the increase of good bacteria and the release of important hormones.
A study by Aarhus University found that wholegrain foods, such as rye bread, contain bioactive compounds called benzoxazinoids. These substances have been shown to pass through the gut wall and circulate in the body, potentially regulating the immune system.
Researchers have evaluated the potential of ancient grains in modern agriculture, finding that they require reduced fertilization to prevent lodging. While they contain high amounts of protein, the quality is lower than in modern crops. However, these grains can enrich biodiversity and offer premium products through traditional methods.
A study by Professor Olivier Bauer found that Montreal's culinary heritage is influenced by Jewish cultural heritage, with bagels and smoked meat becoming iconic symbols of the city. The researcher notes that these foods have become popular among workers and tourists alike, despite their Jewish origins.
A new study suggests that adding seaweed to processed foods such as frozen pizzas and hot dogs can reduce cardiovascular disease risk. Seaweed is rich in beneficial compounds like potassium salts, umami flavor, and dietary fiber, which may help regulate blood pressure and satiety.
Researchers found that individuals with better blood sugar control after consuming barley kernel bread had a different balance of gut microbes. The study suggests the importance of individualized dietary guidelines based on gut microbiota. Further studies are planned to confirm the findings and develop combination products with Prevote...
Researchers from Bar-Ilan University and Harvard University reconstructed ancient stone tools to produce groat meals and fine flour from wild barley. They found that the technology advanced the establishment of agricultural societies and contributed to the development of bread.
Research from the Institute of Food Technologists highlights algae, quinoa and pulses as promising alternatives to meat, rich in protein and low in environmental impact. These plant-based options are being increasingly adopted in food products, offering a sustainable solution for feeding the world's growing population.
A new study reveals that biologically active molecules, including exorphins, are released during digestion of real bread and pasta. These molecules can pass through the gut lining and potentially have a biological effect on the body.
Researchers at Yamagata University have developed a high-quality rice flour that can overcome issues associated with previous rice flours. The new flour's improved properties enable better dough formation, increased elasticity, and more consistent texture, making it suitable for those with wheat intolerance.
Researchers at the University of Michigan found that genetic mutations affecting yeast gene expression can impact evolutionary fitness. The study revealed that natural selection favors consistent gene expression, suggesting a link between gene variability and evolutionary outcomes.
A study published in Nature suggests that gut bacteria can utilize yeast carbohydrates, potentially supporting the development of new treatments for yeast infections and autoimmune diseases. The research identified a specific bacterium, Bacteroides thetaiotaomicron, with the ability to degrade complex carbohydrates in yeast cell walls.
A new study published in the Journal of the Academy of Nutrition and Dietetics found that sandwiches account for one-fifth of total daily sodium intake among American adults. Nearly half of adults aged 20 years and older eat a sandwich on any given day, contributing to higher energy intakes and sodium levels.
Scientists at Helmholtz Munich have gained new insights into the complex gene-regulatory interactions in bread wheat, enabling them to better understand how a polyploid genome is regulated. The study's findings hold promise for improving breeding, agricultural cultivation and industrial properties of bread wheat.
A study published in Diabetes Care found that a diet rich in canola bread resulted in reduced blood glucose levels and significant reductions in LDL cholesterol. The benefits were most pronounced for those with the highest HbA1c scores, suggesting that canola oil may be a valuable addition to treatment plans.
Scientists developed an edible film containing clove and oregano essential oils to preserve bread freshness. The films outperformed a commercial antimicrobial agent in maintaining bread's quality over 10 days.
Researchers found that imagining the smell of a food product without actual scent triggers a stronger desire to consume. The study, published in Journal of Consumer Research, suggests that visual cues can enhance consumer experience and increase sales.
Scientists discover that making bread's pores larger can make it perceived as having a saltier taste, even with reduced salt content. The study suggests this method could be a viable way to reduce salt intake without compromising flavor.
Research shows that sight, smell, and consumption of healthy food can help dieters reduce their food intake. Healthy foods associated with diets like salads and fruits remind dieters of their weight loss goals.
A study from the University of Adelaide found South Australian women are mildly iodine deficient despite the inclusion of iodized salt in bread. Women taking an iodine supplement during pregnancy received healthy levels of iodine, while those not taking a supplement suffered from deficiency.
The average UK salt content of packaged bread fell by 20% from 2001 to 2011, reducing the risk of heart disease and other health problems. Despite this progress, significant variations in salt levels among different products persisted.
A study by Professor Ole G. Mouritsen found that dulse contains only extremely small doses of kainic acid, rendering it safe for consumption in moderation. The research also revealed low levels of heavy metals and other substances that may be harmful in large doses.
Researchers at the University of Alberta have isolated natural compounds that can help keep bread fresh without changing its flavor. The compounds, known as hydroxy fatty acids, also show antifungal activity and have potential to replace or complement fungicides used in treating crop seeds.
Researchers discovered that sourdough bread resists mold due to the production of compounds with potent antifungal activity. Lactic acid bacteria convert linoleic acid into hydroxylated monounsaturated fatty acids, strongly inhibiting mold formation.
Researchers found that adding ferulic acid to white flour dough can transform its taste and smell into a more appetizing version, similar to whole wheat bread. This discovery could help bakers create healthier, more palatable options for consumers.
Researchers at UC Davis have teamed up with nine institutions to sequence the wheat genome, aiming to develop varieties with higher yields and enhanced nutritional content. The study provides valuable information on DNA sequences helping breeders create hardier varieties.
The study reveals 94,000 to 96,000 genes, an abundance of gene fragments, and 132,000 SNPs, providing insights into bread wheat's evolution and future breeding strategies. The hexaploid genome has undergone rapid changes, including loss of gene family members during domestication.
Baltic scientists have reinvented the centuries-old sourdough bread-making technique, which was used in ancient times, to meet the needs of the modern food industry. The project FERMFOOD found ways to deliver a better flavor, texture and longer shelf life while maintaining dietary fiber and reducing additives.
A team of Johns Hopkins University students has engineered yeast cells to produce beta-carotene, a precursor to vitamin A, using synthetic biology. Their project, VitaYeast, aims to provide a simple and affordable way to combat severe malnutrition in impoverished areas.