Articles tagged with Bread
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.
A new measurement called 'glycemic profile' (GP) was developed to complement the existing glycemic index (GI) method. GP takes into account the shape and duration of the blood sugar curve after consuming a meal, providing a more accurate picture of the glucose response.
A new study suggests that regular use of olive oil for cooking and dressing may lower the risk of stroke by 41% compared to non-users. The research found that consuming olive oil was associated with reduced risk of cardiovascular factors such as diabetes, high blood pressure, and obesity.
A new study in the Journal of Consumer Research found that dieters are misled by food names and may choose unhealthy options. Dieters focus on avoiding forbidden foods based on product names, leading them to perceive items with healthy names as less healthy.
A new type of bread made with high-vitamin D yeast could be a valuable source of vitamin D in the diet. Laboratory tests show that bread made with vitamin D2-rich yeast has effects similar to those of vitamin D3.
A new study published in the New England Journal of Medicine found that a diet high in protein and low-Glycemic Index (GI) foods can help prevent weight regain. The study, which involved 772 European families, showed that those who followed a high-protein, low-GI diet had less weight regain than those on other diets.
Researchers developed novel processing technologies to improve oat-based foods, focusing on wholegrain flours and specific varieties for better bread quality. These technologies enhance the nutritional attributes of oats, particularly fiber and beta-glucan content, while also addressing visco-elastic properties and starch gelatinization.
Researchers from VTT Technical Research Centre of Finland have developed new, nutritious, and tasty gluten-free breads using novel methods such as enzyme technology and high-pressure processing. The development was part of the HEALTHGRAIN project, which aimed to improve the quality and safety of gluten-free products.
New clinical trials demonstrate the health potential of wheat aleurone, a novel fraction with high levels of potentially beneficial compounds. The studies show significant changes in plasma biomarkers, including increased betaine, reduced homocysteine and LDL-cholesterol.
A study analyzed 52 paintings of the Last Supper and found that portion size, plate size, and bread size increased dramatically over the past thousand years. The main courses depicted grew by 69%, while plate sizes increased by 66% and bread sizes by 23%.
A study of 52 famous Last Supper paintings found that portion sizes have increased by 69% for entrées, 66% for plates, and 23% for bread over the past millennium. This trend suggests that art imitates life, reflecting changes in food production, availability, and affordability.
A recent study by Stacey Finkelstein and Ayelet Fishbach found that individuals who choose healthy food options feel hungrier if there are no other choices available. The researchers also discovered that this effect is not present when consumers have the freedom to make their own choices.
Newcastle University researchers found that dietary fibre in seaweed reduces fat absorption by 75%. Adding this fibre to foods like bread may help people lose weight while eating normally. The study's next step is to test the effects on volunteers and determine if such foods are acceptable in a normal diet.
Researchers analyzed wheat gene expression to understand its adaptability across climates and developed new strains for higher yields. The study found over 1 in 10 genes may be affected by a phenomenon contributing to the wheat's hearty nature.
Scientists from the US and Israel have discovered a new gene that provides resistance to stripe rust, a fungal disease responsible for significant wheat yield losses. The novel gene has been found in wild wheat and is absent in modern varieties, offering a potential solution to devastating disease outbreaks.
A new Folic Acid for a Healthy Pregnancy seal will help women easily identify grain products with folic acid. The seal aims to increase consumption of the essential nutrient among women of childbearing age, reducing neural tube defects by 26% since 1998.
Professor Glenn Gaesser analyzes peer-reviewed research, debunking the notion that high-carb diets lead to weight gain. He finds that people consuming high-carb diets tend to be slimmer and healthier than those on low-carb diets. Gaesser attributes this to a higher quality of diet, including more fiber-rich foods.
Researchers at Tufts University found that glycemic index values can vary significantly among individuals and even within the same person, with individual values ranging from 44 to 132. The study's findings highlight the need for more precise understanding of how glycemic index relates to chronic disease risk in diverse populations.
Researchers found that consuming diets with a higher glycemic index increased the risk of developing advanced AMD, with severity linked to dietary glycemic index. The study suggests improving dietary carbohydrate quality through simple alterations may help prevent AMD progression.
Researchers find that consuming folic acid from fortified flour at current mandated US levels and double this amount is probably safe at average intakes. However, long-term surveillance is needed to assess potential safety implications of accumulated folic acid in the population.
Researchers have identified two ancient genes, Nax1 and Nax2, that enable salt tolerance in wheat by excluding salt from roots and leaves. The discovery paves the way for developing more resilient crop varieties to stabilize soil and provide income for farmers affected by salinity.
A large Italian case-control study found a significant association between high bread consumption and an increased risk of renal cell carcinoma. The study also discovered that consuming more vegetables may lower the risk, while eating pasta and rice may raise it.
Trevor Shen Kuan Ng's Ph.D. thesis focuses on the mechanical properties of dough and its behavior under forces, providing valuable information for commercial bakeries. His research has led to a deeper understanding of gluten's role in dough elasticity and texture.
Researchers at Newcastle University found that alginate, a seaweed extract, can strengthen mucus, slow digestion, and increase fibre content in foods. This compound may help reduce the incidence of diseases like bowel cancer by promoting high-fibre diets.
Researchers found that higher folate levels were associated with healthier birth weights, contradicting previous findings. The study suggests that fortifying everyday foods with folic acid could be an effective solution to improve health outcomes.
A study by Odilia Bermudez found that more than two-thirds of American adults consume enough soda or sweet drinks to account for a greater proportion of daily calories. This consumption is linked to higher obesity rates, particularly among African Americans, Hispanics, and non-Hispanic whites.
Researchers have found a gene that signals yeast to make bread rise and mice to eat a better diet also helps selectively silence the immune system. This finding may help explain how mothers avoid rejecting genetically foreign fetuses, providing a new target for treatments to ignore other desirable tissues like transplanted organs. The ...
Researchers found that blind participants were more accurate than sighted individuals in estimating the size of familiar objects. This is because blind individuals rely on manual representations, while sighted individuals may use inaccurate visual-memory representations.
A study by Mount Sinai School of Medicine found that East Harlem grocery stores were less likely to stock diabetes-friendly foods compared to Upper East Side stores. The research highlights the need for healthier food options in underserved communities.
New studies examine acrylamide levels in foods such as potato chips, breads and cereals. Researchers have found that cooking conditions influence acrylamide levels, with some foods showing low levels despite popular assumption.
A new study by Brian Wansink found that diners who consumed more olive oil ate more bread due to its high calorie density. The researcher suggests focusing on total food intake rather than individual item fat content for better health outcomes.
Researchers found that antisense RNA regulates core timing genes in Neurospora's circadian clock, which drives the 24-hour light-dark cycle. The discovery provides an unexpected link between antisense RNA and circadian timing.
A study by American Chemical Society researchers identified a novel type of antioxidant called pronyl-lysine in bread crust, which is eight times more abundant than in the crumb. This compound is likely to be more effective when bread is broken down into smaller pieces and baked, such as in stuffing.
A study by Ohio State University found that some energy bars give a sudden spike in blood sugar levels, unlike the moderate increase claimed for endurance athletes. The Ironman PR Bar had a steady effect due to its balanced carbohydrate and protein content.
University of Illinois researchers simulate compressible foam to predict a dramatic morphological transition. They found that increased surface tension compresses most bubbles, forcing the remaining to expand and fill the space, leading to two distinct phases of foam.