Bread - Science topic

Given the high global consumption of wheat bread, a significant challenge is to improve its nutritional and health value. The aim of the study was to evaluate the possibility of using Lion's Mane for fortifying wheat bread. The impact of Lion's Mane addition at levels of 3, 6, 9, and 12% to wheat flour on the farinographic properties of dough, phys...

Khanal N, Panthi S, Pandey MP, Luitel H, Poudel RR, Bhusal N. 2024. Deciphering genetic variation of terminal heat stress-responsive traits in Nepalese wheat germplasm using phenotyping and functional marker analysis. Asian J Agric 8: 134-141. Development of heat-tolerant wheat cultivars is becoming more essential for the food security due to the i...

Feeding mallards is a popular activity worldwide. Bread, which is most commonly fed, is relatively high in carbohydrates and salt and low in calcium and phosphorus, posing potential risks to the duck’s health. Because the impact of a feeding ban is often minimal, it is preferable to identify healthier alternatives for feeding the mallards. In addit...

A strong variety development is the backbone of a well-established national seed program and identification of high-yielding genotypes with wide adaptation and resistance to biotic and abiotic stresses remain the top priorities of the wheat breeding programs. Over the years of research on bread wheat, commendable achievements have been made in the...

Artificial Intelligence techniques refer to a set of methods and algorithms used to develop intelligent systems that can perform tasks requiring human-like intelligence. These techniques encompass various approaches like machine learning, NLP, computer vision, and deep learning. Sensory Information are things that the brain collects from your sense...

Food insecurity (FI) is a persistent issue in Brazil, with significant disparities existing across the country’s macroregions. This study investigated the food acquisition locations and types of foods purchased at different levels of FI, utilizing data from 57,920 households in the 2017–2018 Brazilian Household Budget Survey. Food acquisition locat...

Bakery products are a popular staple food made from wheat flour and other ingredients. Common bread-making methods include baking, steaming, and frying. Recent trends focus on developing value-added bakery products by incorporating various health-promoting ingredients like fruit. Dragon fruit can be used in bread formulations due to its high fiber,...

The Septoria tritici blotch (STB) [Zymoseptoria tritici (Desm.)] of wheat (Triticum aestivum L.) is characterized by its polycyclic and hemibiotrophic nature. It is one of the most dangerous diseases affecting wheat production worldwide. Durable resistance is largely decided by the combined effect of several quantitative trait loci (QTLs) having a...

Purpose Despite the important role of dietary fat in early childhood, our understanding of fat intake trends during this period is limited, particularly among Australian children. This study aimed to describe total and saturated fat (SFA) intake trends, food sources, and tracking in young Australian children. Methods Data of children at ages 9 mon...

Background and Objectives: Numerous traditional and innovative approaches have been employed to understand and evaluate children’s food preferences and food and nutrition knowledge, recognizing their essential role in shaping good nutrition. Drawing as a projective technique allows children to express their unconscious thoughts and preferences thro...

Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays a significant role in fermentation converting sugars into lactic acid and lowering the pH levels to create a distinctive sour taste and aroma. This process increases nutr...

In the era of globalization, marketing strategy is a crucial factor for companies to survive and compete, especially in the culinary industry, such as Rajawali Peanut Bread Factory in Tebing Tinggi City. The COVID-19 pandemic has had a significant impact on this sector, necessitating the adaptation of more effective marketing strategies, including...

Bionanocomposites are emerging as a pivotal innovation in sustainable food packaging, leveraging the strengths of biopolymers enhanced with nanoparticles for improved functionality. The increasing demand for sustainable packaging solutions, coupled with advancements in nanotechnology, has driven research in this field over the past decade. This rev...

N-substituted 2-cyclopropyl-3-R-quinazoline-4()-ones [R: NH2 (1), N=CH(2-hydroxyphenyl) (2)] and Ni(II) chelate compound of 2-cyclopropyl-3-[(Z)-(2-hydroxybenzylidene)amino]quinazoline-4(3H)-one (3) were synthesized and their structures and properties were characterized using X-ray diffraction data, computational optimization, 1H and 13C NMR, IR sp...

Background/Objectives: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the diges...

The food industry is demanding new ways to reduce the use of saturated and trans fats in food formulations. This has led to the development of innovations that seek to partially or replace this ingredient without significant changes in its sensory and textural characteristics. To contribute to this search, candelilla wax/canola oil oleogels were pr...

Key message A powdery mildew (Pm) resistance locus PmRc1 was identified and transferred from Roegneria ciliaris into wheat. Two compensative translocation lines carrying PmRc1 were developed. Abstract Powdery mildew (Pm), caused by the biotrophic fungal pathogen Blumeria graminis f.sp. tritici (Bgt), is a global destructive disease of bread wheat...

The purpose of this study is to develop a lab-scale model for energy self-sufficiency via the promotion of the generation of sustainable renewable energy from bread waste and sewage sludge to biogas. Most of the garbage consisting of bread and sewage sludge is typically disposed of in landfills, which can result in substantial health and environmen...

Amaranth is an ancient crop of the family Amaranthaceae, but it is fairly new to Russia. Its seeds and leaf biomass contain a high-quality gluten-free protein, fatty acids, squalene (a polyunsaturated hydrocarbon), flavonoids, vitamins, and minerals. A comprehensive study of amaranth, enhancement of its breeding, and development of new cultivars wi...

Objectives: This study aims to investigate the kinetics of starch processing by ptyalin, the enzyme responsible for initiating starch digestion in the mouth. Kinetic parameters such as Km and Vmax will be calculated from the Lineweaver-Burk plot, covering the surface layer of starch-ptyalin interaction and the maximum rate of enzymatic activity. Th...

This article traces my artistic practice with bread dough. The writing intertwines descriptions of practice and theory, exposing the ambiguities of maternal experience through the dough. Beginning with research on suspended temporalities, the dough reveals multi-layered insights into physical and economic maternal experience. Materialities of bread...

Resumen Objetivo: explorar las historias de vida y los desafíos que enfrentan las mujeres panaderas zoques de Ocozocoautla de Espinosa, Chiapas, mediante un estudio cualitativo etnográfico. Metodología: se entrevistaron quince mujeres productoras de pan artesanal para conocer sus luchas cotidianas y sus estrategias para producir y comercializar dic...

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compounds content of agricultural ruminant's (sweet potato leaves powder, SPLP, and cauliflower leaves powder, CLP). Also, application in the manufacture of the Egyptian Balady bread by partially replacing wheat flour will be in the scope of this inve...

The purpose of the study was to determine the improvement of the quality of tofu pulp and coconut pulp fermented using baker's yeast on the content of fiber, fat and BETN to be used as an ingredient for livestock processing. Tofu pulp waste comes from a tofu factory located in Oesapa Village, Kelapa Lima District, Kupang City. Meanwhile, tofu pulp...

Bread is a baked product made principally from wheat flour and other ingredients like yeast, salt, sugar and baking fat. It is one of the fundamental food products, needed in human nutrition. Substitution of wheat flour with High Quality Cassava Flour (HQCF) up to 10% in bread production was established in Nigeria. This study formulated inclusion o...

Bread is widely consumed in Libya, primarily for breakfast, dinner, and school meals, by people from all socioeconomic backgrounds. In the banking sector globally, potassium bromates to their blends. This research aims to determine the degree of compliance with the prohibition fourteen years later and to evaluate the safety of bread by measuring re...

Disagreement is a pervasive feature of human discourse and a crucial force in shaping our social reality. From mundane squabbles about matters of taste to high-stakes disputes about law and public policy, the way we express and navigate disagreement plays a central role in both our personal and political lives. Legal discourse, in particular, is ri...

The high accumulation of plastic waste in the environment has led to great interest in biodegradable polymers, such as polylactic acid (PLA) or polyhydroxyalkanoates (PHAs). Their benefits, combined with the application of electrospinning technology, represent an innovative proposal for the food packaging industry. This article provides a comprehen...

In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were...

This study explored the link between diet and major depressive disorder (MDD) to provide fresh insights for MDD prevention. Single nucleotide polymorphisms (SNPs) associated with common foods, such as meat, bread, cheese, fruits, cereals, vegetables, and four alcohol intake categories, were leveraged as instrumental variables. Accordingly, this stu...

Main conclusion Association analysis identified 77 marker–trait associations (MTAs) for PUE traits, of which 10 were high-confidence MTAs. Candidate-gene mining and in-silico expression analysis identified 13 putative candidate genes for PUE traits. Abstract Bread wheat (Triticum aestivum L.) is a major cereal crop affected by phosphorus (P) defic...

The Adil Bakery bread agroindustry is one of the industries that produces bread with contemporary variants, namely; Tiramissu bread, blueberry bread, strawberry bread, chocolate bread and srikaya bread. In the implementation of production and marketing activities, this bread agroindustry does not always run smoothly, there are several obstacles tha...

Aim. The identification of Ppd-1-alleles in winter bread wheat varieties of various origin, including the ones of Ukrainian plant breeding and recombinant-inbred lines Orenburgskaya 48//Cappelle Desprez/2В Chinese Spring, and the evaluation of the effects of allele Ppd-А1_del303, including the interaction with different alleles of gene Ppd-B1, by t...

In this study, the researchers analyze quality control of bread using attributes P-chart to meet in quality control statistics. The population of this study consisted of all types of bread created by My-Food bakery industry (chocolate bread, butter bread, and round bread), with a manufacturing capacity of 500 packs each day, resulting in a total po...

The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The valorization of sugar by-products allows for the design of new food products intended for health-conscious consumers. The aim of this study was to assess the possibility of u...

Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-qual...

Since lack of culture-specific foods in dietary assessment methods may bias reported dietary intake, we identified foods and dishes consumed by residents not born in Sweden and describe consequences for reported foods and nutrient intake using a culturally adapted dietary assessment method. Design consisted of cross-sectional data collection using...

While watching someone kicking a ball, missing moments of ball contact can be incorrectly identified as seen if the event is continued in a causal manner (i.e., the ball flying off). Does event completion also occur for events of a larger scale such as having breakfast (macro-event), which consists of multiple sub-steps like toasting bread (micro-e...

Sustainable food production through harnessing the potential of phenolic-rich vegetable by-products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico-functional, pasting, gel texture, dough rheology, antioxidant and sensory properties of pan...

The recent rise of energy prices in Europe has directly impacted retail trade such as artisan bakeries. While energy transition is now a tangible aim for the bakery sector, apprehending its near future requires reconciling scales of analysis: from the baking technology to the territory where bakers and bread consumers will interact, based on aspect...

Micronutrient deficiencies, also known as hidden hunger, pose a threat to the global population alongside food scarcity. Wheat is a staple food for a huge population and available commercial cultivars generally lack sufficient mineral contents. Crop wild relatives harbor novel variation crucial for crop improvement programs including biofortificati...

Deterioration of grain quality of wheat due to high temperature at reproductive stages has become a global issue. The current study deals with (i) comparative sensitivity of terminal stages of wheat towards heat and its impacts on quality of grain (ii) quantifying the foliar potassium to alleviate adverse implications of heat on qualitative traits...

El trigo (Triticum aestivum) es un cultivo industrial de primera importancia para México, autosuficiente en la producción de trigo cristalino, pero con déficit de 5 200 000 T anuales de trigo harinero. Esta problemática es multifactorial, algunos de los componentes más importantes son el diferencial entre el rendimiento actual y potencial, así como...

Purpose A strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegr...

The rising prevalence of food intolerances and increased health and environmental consciousness has driven the demand for free-from (FF) and organic products. This study aims to analyze consumer needs, motivations, and challenges related to these products in Portugal through an online survey with 2268 eligible responses, with a median age of the pa...

Optimizing the timing of heading is crucial for achieving stable production in bread wheat (Triticum aestivum L.). We analyzed a breeding line, ‘B1-0393’, that headed 5 days earlier than the Japanese elite cultivar ‘Kitahonami’. To identify quantitative trait loci (QTLs) responsible for this difference, we conducted QTL-seq using F3 progeny of a cr...

zet Temel gıda ürünlerinde olan ekmek ve makarnanın hammeddesini oluşturan buğdayın üretim miktarı gıda güvenliğini doğrudan ilgilendiren konuların başında gelmektedir. Artan nüfus, ekonomik krizler, iklim değişikliği, savaşlar ve salgın hastalıklar gıda güvenliğinin önemini ortaya koymaktadır. Özellikle iklimin etkisinin son derece önemli olduğu t...

Key message QKl/Tgw/Gns.yaas-2D associates with KL, TGW, and GNS, and QKl/Tgw.yaas-5A associates with KL and TGW. Significantly pleiotropic and additive effects of these two QTL were validated. The YM5 allele both at QKl/Tgw/Gns.yaas-2D and QKl/Tgw.yaas-5A was proved to be the best allelic combination for improving yield potential. Abstract Kernel...

The research was conducted at KARC in 2023 on 50 bread wheat genotypes to assess traits contributing to phenotypic variation, cluster genotypes into divergent groups, estimate genetic distances between clusters, and evaluate genotypes for yellow and stem rust resistance. Analysis of variance revealed significant genetic variability (p<0.01) for eig...

Purpose Dietary habit significantly contributes to the initiation and progression of rheumatoid arthritis (RA). Dietary choices intersect with a range of clinical and societal factors. The utilization of cross-sectional methodologies in numerous studies poses a challenge in establishing definitive causality for the noted associations. Moreover, wit...

This descriptive exercise examines the different procedures through which words are coined in Gugbe (a language spoken in the western region of Africa, especially in Nigeria and in Benin) and compares the similarities and differences between the Gugbe and English morphological systems. The majority of the research work on Gugbe linguistics (Aboh, 2...

Wheat (Triticum aestivum L.) is one of the most significant crops and the backbone of food security worldwide. However, low wheat production remains a substantial concern in global agricultural systems. It can be attributed to several factors, including adverse climatic conditions, plant disease and poor soil quality. Recent efforts have explored b...

The research was conducted at KARC in 2023 to assess the extent of genetic variability and the association among traits in bread wheat genotypes. Analysis of variance revealed significant genetic variation (p<0.01) among genotypes for eight of the ten characters studied. Plant height and thousand kernel weight displayed significant variation (p<0.0...

The purpose of this research is to investigate the methods used in the production of maize flour—a key ingredient in Ayancık cuisine—as well as the traditional dishes made with maize in the Ayancık region. This qualitative study employed in-person interviews with 12 women residing in Ayancık and its surrounding villages. The findings reveal that in...

Before metabolic and bariatric surgery (MBS), moderate weight loss and liver left lateral section (LLLS) volume reduction are desirable. Low-carb ketogenic diet-induced weight loss before MBS has been shown to have beneficial effects on the reduction in body weight (BW) and LLLS. However, the nutritional protocol of low-carb ketogenic diet may be h...

The objectives of this experiment were to determine the digestible indispensable amino acid score (DIAAS) for eggs cooked in different forms and in traditional egg-bread or egg-hash brown combinations, and to test the hypothesis that DIAAS in eggs is greater than in breads or potatoes. Nine ileal cannulated gilts (average initial body weight: 51.1...

Background: Historical sources, archaeological and botanical, as well as ethnobotanical data indicate on well-developed agriculture in Georgia since ancient times. Highly diverse climate, almost all types of soils and their multiple combinations created a good base for natural and folk selection, resulted in a true cultural heritage of the nation -...

Reidy Bakery is the leading producer of bread and doughnuts. The company still uses a simple method to determine the cost of production. This study set out to determine the calculation of the cost of production and how this affects the selling price at Reidy Bakery. The method used is a descriptive method with a qualitative approach. We collected d...

Introduction Emerging new races of leaf rust (Puccinia triticina Eriks) are threatening global wheat (Triticum aestivum L.) production. Identifying additional resistance genes from all available gene pools is crucial to expanding wheat resistance to these virulent leaf rust races. Siberian wild rye (Elymus sibiricus L.) possesses numerous beneficia...

The ARABIDOPSIS FUS3 COMPLEMENT (AFC) proteins belong to the LAMMER protein kinase family and have dual-specificity for serine-arginine-rich (SR) protein phosphorylation. These proteins are involved in regulating the mRNA splicing. The bread wheat genome consists of a total of nine TaAFC genes that are evenly distributed on chromosome groups 3 and...

The origins of traditional fermented foods and the types and characteristics of fermented foods by region are reviewed. Fermented foods are classified into alcohol fermentation, acid fermentation, carbon dioxide (bread) fermentation, and amino acid/peptide fermentation, and related fermentation technologies for each region are introduced. The raw m...

This research aimed to improve the nutritional value of white bread through the use of underutilized plants, specifically papaya leaf powder (PLP) and little millet flour (LMF)). Three formulations were tested: S0 (control 65% Refined Wheat Flour), S1 (30:30:1 ratio of Refined Wheat Flour, LMF, and PLP), and S2 (20:30:1 ratio of Refined Wheat Flour...

Objective To assess the potential contribution of large-scale food fortification (LSFF) towards meeting dietary micronutrient requirements in Tanzania. Design We used household food consumption data from the National Panel Survey 2014–15 to estimate fortifiable food vehicle coverage and consumption (standardised using the adult female equivalent a...

Bread is one of the most convenient foods available, yet it is highly susceptible to microbial attacks. It loses its organoleptic freshness after storage due to a variety of changes. Bread spoilage results in significant financial losses for both manufacturers and consumers. The bread industry has long sought an affordable approach to increase the...

Özet Bu çalışmanın temel amacı; Orta Anadolu ve Batı Geçit Bölgelerinde buğday üreticileri için buğdayın anlamı ve ona atfedilen değeri ortaya koymaktır. Araştırmanın materyalini Tarım ve Orman Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğüne (TAGEM) bağlı Araştırma Enstitüleri tarafından geliştirilen buğday çeşitlerini eken üretic...

The study was conducted to evaluate effects of bread wheat variety and fungicide application on yellow rust epidemics under natural field conditions at Debre Markos University research site, East Gojjam Zone in the main cropping season of 2021/2022 year. Three different fungicides (Tilt (25EC), Natura (250 EW), and Takeoff (293 SC) including fungic...

Allium species have great potential in the production of functional food via selenium biofortification. This review is devoted to the specificity of Allium plant biofortification with Se, including the genetic peculiarities, effect of the chemical form of the microelement, methods of supply, sulfur and AMF effects, and hormonal regulation. The bios...