Bread - Science topic

Hi. According to George Grant, the most practical, effective, and commonly used method for eliminating lectin activity is submerged heat treatment. Seeds are first completely immersed in water and then heated in water at or near 100 °C. Under these conditions, lectin activity in fully hydrated soybean (Glycme max) (Figure 1), kidney bean (Phaseolus vulgaris), broad bean (Vaccia faba), and lupin (Lupinus angustifolius) seeds can be eliminated by heating at 95 °C for 1 h or 100 °C for 10 min.

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The caffeine itself has been shown as a chelatant of calcium in-situ of endoplasmic reticulum

The shelf life of bread is not likely to increase up to one month, despite ongoing research, due to several factors:

1. Nature of bread: Bread is a perishable food item that contains moisture, which creates an ideal environment for the growth of mold and bacteria. It undergoes staling, where it becomes dry and loses its freshness over time.

2. Ingredient limitations: Bread is made from basic ingredients such as flour, water, yeast, and salt. While additives and preservatives can be used to extend shelf life, consumers often prefer natural and additive-free products. Therefore, researchers are limited in the types and amounts of ingredients they can use to preserve bread without compromising its taste and quality.

3. Consumer preferences: Many consumers prefer fresh bread with a soft texture and pleasant aroma. Increasing the shelf life of bread may require altering these characteristics, which could negatively impact consumer acceptance.

4. Cost considerations: Developing methods or technologies to significantly extend the shelf life of bread may involve additional expenses in terms of research, production, or packaging. These costs may not be feasible for manufacturers or may result in increased prices for consumers.

5. Environmental impact: Extending the shelf life of bread could lead to increased food waste if consumers do not consume it within the extended timeframe. This would have negative environmental consequences.

While ongoing research on bread aims to improve its quality and preservation methods, it is unlikely that the shelf life will increase up to one month due to inherent characteristics of bread, consumer preferences, cost considerations, and environmental factors.

Whole grain flour is more healthier as it retains entire grain including the bran. germ, endosperm and these parts contain valuable nutrients like vitamins, minerals, fiber and antioxidants.

When the whole grains are grounded into flour, the nutrients are distributed evenly throughout the flour but during cooking, nutrients loss occurs.

It's a very interesting question. I am following it to learn about it. Thank you kindly for sharing. Best regards

Commercial baking yeast shouldn't be used in fish feed since it might not meet the nutritional needs of fish and might not produce the best results. Commercial baking yeast is primarily designed for baking and may not offer the proper mix of nutrients for fish, which have distinct dietary requirements.

Fish feed formulations are made precisely to fulfil the nutritional needs of different fish species, taking into account things like their size, age, and developmental stage as well as their natural diet in the wild. Fish need a specific combination of proteins, fats, carbs, vitamins, and minerals in their food to grow and thrive.

Shahira Kabalatimardinli

Wheat is divided into two types: soft and hard wheat. “Soft” refers to wheat with a low gluten content, while “hard” refers to wheat with a high gluten content. The gluten in flours made with hard wheat give bread dough more elasticity, which results in bread that holds shape when baked.

Dear @Jalal Hameed Hamza

Zeatin promotes floret development and significantly increases the number of fertile florets as well as grain set, especially at the stage of anther-lobe formation. Zeatin also increases the sugar concentrations in spikes at anthesis. So regulating the differentiation of spikelets and florets through exogenous application of hormones is possible.

https://ec.europa.eu/chafea/agri/en/campaigns/bread-europe

I think the most reliable data is from European Commission. You may also examine the national nutrition research for each country. Good luck!

In general, climate change is putting food production at risk. Yield growth for wheat, maize, and other crops has been declining in many countries due to extreme heat, severe weather, and droughts. By some estimates, in the absence of effective adaptation, global yields could decline by up to 30 percent by 2050. https://unfoundation.org/blog/post/climate-change-and-the-future-of-food/

Discrimination rules everywhere! People are not mature enough to hire "the best person for the job", so the job is not done properly.

That is one of the reasons I left Greece where nepotism was rampart. There, I learned of a competition where hundreds applied for something like 50 jobs. The "winners" were declared, but none were hired because the jobs were already taken by people "hired through the window"! Disgusting!

I thought Canada would be better and it was in most places. In final analysis maybe it was as bad as Greece. "Teachers" are hired at schools without a degree simply being friends of the principal! Then, a Dean of Education at the local university appointed a "friend" into a job that specifically required a Masters which he didn't have. One could fight for justice and expose the scandals if you had the time. But I wouldn't bother. They would be exposed and face consequences later, no doubt.

Please send the link to me?

Doctor, my research requires the estimation of soluble and insoluble fibers and resistant starch in rice, bread and potatoes.

Also check https://www.researchgate.net/publication/299459443_In_Vitro_Starch_Hydrolysis_and_Prediction_of_Glycemic_Index_PGI_in_Amala_and_Plantain_Based_Baked_Products

Dried yeast.

warm water

sugar .

psyllium husk

potato starch

By Gill Hyslop

The keys to plant growth are a variety of mineral nutrients, including nitrogen, phosphorus, and potassium. If you can add these necessary mineral nutrients into a plant's water supply, you no longer need soil for the plant to grow. Just about any plant can be grown with hydroponics.

Hydroponic containers can take many forms. Large hydroponic farms use vast networks of plastic pipes with holes for plants. The pipes supply mineral nutrients in a watery solution to the plants' root systems. https://www.wonderopolis.org/wonder/can-plants-grow-without-soil

Hope these following articles will help you.

https://www.frontiersin.org/articles/10.3389/fgene.2019.00717/full

Also check

Nice Contribution Diana Duarte-Delgado

Byron Williams are you getting rid of the unbound (not bound to the rna) before binding to the bead otherwise the smaller unbound oligo will outcompete the rna bound oligo for binding sites on the bead?

thank you very much for the answers

Focus and believe in your dreams.

Our current and rapid phase of exponentiality is a period of high instability, although it can end up in a more advanced state of human cooperation (gradual transition from the dominant win/lose to win/win models).

With respect to your query, I am sure that the inner limits of mankind will be tested: http://users.utu.fi/rakahu/jkl/erwin.html

This 'testing process' comes with a great and broad spectrum of medical pathologies,

in terms of physical and mental health.

As human mentalization (from external stimulation to internal response) is behaviorally dominated by the values of egotism, materialism and anti-theism (to cite E.Laszlo from the mentioned book/1980/directly), only an ethical change of value preferences (priorities) can decrease the statistical significance of the many epidemic pathologies.

A new 'theology of creativeness' is needed to overcome the modern diseases of body and soul.

Well, I don't know if this is the right place for exam questions. What are your hypotheses? Then one can certainly take a stand on it.

Maybe try to knock on the door of Bioengineering AG

< https://www.bioengineering.ch/ >

If they don't have the right one, they are normally creative enough to design and fabricate to your specific needs.

Tadesse Fikre Teferra The production is semi-automated, but unfortunately I don't know where the drums manufactured.

I'm not entirely clear about what you are asking. You don't need "instant" cultures for injera or kisra. Both are produced in essentially the same manner as making any sourdough bread. Many western sourdough breads require making a starter, but injera and kisra don't. There are lots of instructions for making injera on the internet. I'm attaching a link to one of them. You'll see that all you need to do is add water to teff flour - or sorghum flour for kisra - and nature does the rest. There ARE instant sourdough cultures for western-type sourdough breads, but from what I know, a true baker, seeking a quality product, produces the starter themselves: adding water to flour and waiting for the fermentation process of 2-4 days. An internet search also shows you can add yeast to the water and flour for a quicker acting process: https://recipes.oregonlive.com/recipes/ersho-teff-sourdough-starter/ But my experience watching Sudanese women make kisra suggests the fermentation process is quite quick.

What is the rest of your project? Are you trying to help women in Ethiopia and Sudan? Are you trying to make African foods available in an international market? Sometimes "development" has negative consequences - too many times that happens. If your project is to be implemented in Ethiopia, why try to develop something women will have to pay for when they already have a perfectly good process for producing injera and kisra - and Yemeni lahooh? It seems to me that any project dealing with knowledge held particularly by women, you should consult the women!!!!! They are the experts at making injera and kisra. They know what they need or want. Why mess with a process that works just fine. As they say: "If its not broke, don't fix it."

That was helpful, thank you very much.

I agree with all of the answers above. Because bread typically has low water activity due to the hygroscopic nature of starch and gluten so the environment of bread is typically has too little "free" (not chemically bound) water for bacteria and parasites to grow and thrive. This leaves fungi (archeaea do not cause human illness, at least as far as we know) as the primary cause of bread going bad. Fungi grows slowly compared to bacteria but can survive in environments with higher water activity and more extreme pH. Sourdough tends to last longer than other types of bread because of the low pH. Breads high in fat or sugar also tend to extend shelf life because the fat replaces some water as a "moisturizer" and sugar lowers the water activity of the bread. So a fatty bread like brioche or a sweet bread like banana bread will likely last longer than a simple baguette. And as a final note, the other issue with bread that often occurs prior to molding is going stale. Certain breads are more resistant to staling such as rye bread, which contains pentosans which do not retrograde and harden into crystals the way starch does when it goes stale.

The sponge like crumb is affected by two factor, firstly, the ability of dough to absorb gas within its structure, and secondly its ability to retain the gas which is produced through baking. Hence, the higher ability of dough in absorbing water and swelling which would result in a more powerful lattice structure and creating a gel of higher ability in absorbing water and retaining gas during baking, altogether enhance the crumb structure of bread.

Thank you Evren Caglar Eroglu, the article is very clear and clearly disproves this unfounded allegation.

Btw, after baking there is not bica or baking soda lest, and no byproducts as the CO2 generated is what makes the cake rise.

Durum usually has much higher protein 14 to 17% compared to 11 to 12% in bread wheat. Likewise durum contains nearly 27% wet gluten compared to 22% in bread wheat..

Please have a look at enclosed PDF...

poverty represent the main challenge for education and developing intellectual capital

Which component of your product would be expected to be the most labile under intended storage conditions? You would design a shelf life study (time, temp, %RH conditions, etc.) based largely on that component.

Wheat bran could be used as DF source. However, you do need to ground with a particular mesh size, and optimization of dough formula is must before using in the bread formulation.

Your slide shows it to be Rhizopus (unless it is contaminated with other fungi).AS you are expecting a species identification: it is not possible to do so by just seeing the morphology.

Thousand Kernel Weight is best suited method to check shriveling of grains.

https://www.researchgate.net/publication/325869649_Effect_of_processing_parameters_and_principal_ingredients_on_quality_of_sugar_snap_cookies_a_response_surface_approach?_sg=vfal7H33qpKP25Tz1sKUARsAerjGYTau3tKcaV0NMDG3c4HpPnXBr_FLSDo1rrlXuGuKTcO5g9N1eRHYcbCRX1VGhMa1Mazs5jwAebiK.EuMxs7m5yuvCek5YXynWD1mO_PDQnoz2vcXFNS7cp79F31_GSAfpZBurSjJveu5EttL39BBlw0bTo1betZ7DRA

this will depend so much on the percentage (%) relative humidity (RH) and of course, the season or condition of the storage environment. now, higher RH give rise to high WA and of course, lower RH may have low WA.

you may also decide to condition your storage environment to a certain RH 40% and 80% for preliminary study. cheers!

please analyse which type of mold is growing because we use yeast in making bread hence you can only defrenciate them by enumerating between mold and yeast.

A question of understanding, why do you grow plants just on sand, any specific reason?

Dear Michael Alabboud ,Thank you so much.

Dear Sir,

Consuming ants ,regardless of the amount, is not harmful at all. We should be very worry about what ants can transmitted e.g.all kind of PATHOGENS. I never forget that, in the US, ants were identified/incriminated in transfer the serious pathogen (Listeria monocytogenese) to cheese kept , during maturation period, in a refrigerator in cheese factory. B.Regards Sayed .

Use some standard kits for starch analysis (Megazyme) and similarly for reducing sugar.

Thank you!

Dear Paul,

Concerning recepie, you can add mono gliceryds of fatty acids which create complexes with amylose and slow down retrogradation. Some positive influence has SSL too. You can also add maltogenic amolose wich has positive impact on amylopectin and slows down steeling efficiently.

Talking about oven type - there is no one the best solution. Each type has some adwantages and disadwentages. Ewerything depends on what type of bread do you whant to produce and what is estimated production capacity. More importand are bakeing parameters.

If you whant to produce pre baked bread, one thing is the most important. It is freezing time. It is crucial to the product quality to go down with temperature to -10*C as fast as posible.

Best regards

Konrad Frączek

Supplementation with dietary fiber to prevent staling.  Natural sources of antimicrobial and antioxidant to stopped microbial and chemical spoilage

.

If this is for a research, I don't think you need a specific instrument of analysis, either for crust and crumb quality parameters. Texture you can use general texturometer, or texture analyzer , color you can use a chroma-meter  for L, a, b values and the sensory analysis you either use consumer preference test (hedonic) or difference test to compare with a control that was made from the same formula but does not use genetically modified amylase.

Many Thx. A great help.

It certainly looks like I have underestimated the importance of dough aeration when testing a new type of mixer that enable, if desired, adding plenty of extra air and small air Bubbles into the wheat based dough.

As I know, the phenol-sulfuric acid colorimetric method of DuBois et al., is valid for all kinds of compounds including bread. 

Hi Raquel! The first think I would ask you is if you are thinking the analysis of the pollen for the bee nutricion or for human beings. As you mentioned bee bread I supose you are working with the insect nutricion. The principal component it would be the protein content of the collected pollen because the sugar content is increased with the nectar that the bees added to stored it in the cell. Every component you want to determine (proteins, sugars, lipids, vitamins and minerals as well as flavonoids) in this material is directly related with the botanical origen of the pollen. Mineral content is also estudied as contaminants especially Pb, Hg, Cd, As and because of this, bees an its products are consider excellent pollution bioindicators. Generally mineral determinations en the diferent bee products are made with atomic absorption spectroscopy and there are many papers about it. I have never read any paper with oyster tissue....

So depending in the aim of your study you must look for papers with nutricional components of bee collected pollen or contaminants in bee collected pollen also considering  works that determine environmental pollution employing this insect and its products for the monitoring task.

Water absorption of farinograph for 500 brabender line, shows that what percent water you should use for your flour sample to have dough with proper baking properties of standard breads

Yes, some medical people are very serious about so called 'fecal therapy': take commensal microorganisms from healthy individuals and introduce them into digestive tract of sick people. As a rule such an introduction is done in combination with colonoscopy, therefore the beneficial bacteria do not go through acidic stomach. Another way is to encapsulate the intestinal microorganisms and give to patients as a pills. Preliminary bacteria from fecal mass are cleaned from solid particles smaller than 1 um and bigger than 10 um by passing through membrane filters. Thus the pills are not as disgusting as original poop.

As for as probiotics and yogurt are concerned: still some researchers doubt whether the stimulation is statistically significant. Bu majority of people do believe in the power of probiotics. As a reminder, fathers of immunology, Ilia Metchnikoff was first who established the beneficial role of lactobacilli. Still these bacteria show the highest positive effect. Mechanism (most probable) is based on the antioxidant activity of these bacteria.

thanks

A minor component of wheat flour is a carbohydrate material referred to as pentosans. Pentosans are present in wheat flour at a level of two to three percent. However, they have been examined extensively in terms of their functionality in baking. Whereas we have seen that starch is made up of one sugar unit, glucose, the pentosans are made up of two sugar units called xylose and arabinose.

One important property of the pentosans is their ability to increase the water-binding capacity of a flour and thus the baking absorption. The next table shows the effect of the addition of pentosans on the stating rate of bread at 20°C. Pentosans increased the overall time constant for the bread, that is, they decreased the rate constant or the rate of bread firming with the effect exerted by the water-insoluble pentosans being more pronounced than that of the water-soluble pentosans.

bread

overall time

constant (days)

control 5,44 

with 1 % soluble pentosans 6,53

with 1 % insoluble pentosans 8,54

The use of higher protein flour, higher absorption and the importance of storage temperature have been discussed. What else can the baker do to retard firming in bread? By far the most important ingredients presently used to retard stating are the surface-active agents. When a surface-active agent is used in bread for softness, the entire mechanism of what occurs is unclear. It is believed that a complex is formed between the surface-active agent and the amylose or the amylopectin components of the starch. The crystallization of starch is thus reduced by the incorporation of a surfactant, but the effect of temperature on this reaction is unchanged. In other words, breads with softeners still firm faster in a refrigerator than at room temperature. The primary means, therefore, to retard firming in bread is to retard the changes occurring in the starch or what is referred to as starch retrogradation.

Please refer to http://www.classofoods.com/page3_3.html

You may read this book:

:Baking Problems Solved. Stanley P Cauvain, Linda S Young

Taylor & Francis, 10-May-2001 - Cooking - 280 pages