WorldWideScience

Sample records for bread price increases

  1. A loaf of bread: Price and value.

    Science.gov (United States)

    Pearn, J

    1998-03-01

    In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refined and whitened form. The wheel of fashion and nutrition has turned full circle to the quality-controlled, vitamin and mineral-enriched wholemeal loaf of the new millennium to come. Bread has changed from a staple not simply of nutrition itself, but to that of a 'functional food' whose fibre confers protection against preventible disease. The bread of the new century thus will be both a food and a medicine. So fundamental to Western life is bread, that its price has long been the last item to remain controlled, when all else is left to the dictates of a free market economy. Bread is the fundamental unit of exchange and forms the last link in a chain of commodities which starts from items of luxury to those of survival itself. The price of bread can thus be used as a currency datum. As such, the price of a loaf of bread, and the minutes of labour needed to produce it, can be used to measure the economy, and to give a measured perspective of its influence on a community's history. Costs, throughout history, can be expressed in 'bread units'. As such, the latter forms an absolute index of the worth of other items, particularly a person's labour. As such, bread and its value forms a partly independent measure of inflationary and other social influences. Bread remains a fundamental part not only of nutrition, but of life itself.

  2. Price increase

    CERN Multimedia

    2006-01-01

    Please take note that after five years of stable prices at Restaurant No 1 a price increase will come into force on 1st January 2006. This increase has been agreed after discussions between the CSR (Comité de Surveillance des Restaurants) and the catering company Novae and will reflect the inflation rate of the last few years. In addition, a new children's menu will be introduced, as well as 'Max Havelaar' fair-trade coffee at a price of 1.70 CHF.

  3. Price increase

    CERN Multimedia

    2005-01-01

    Please take note that after five years of stable prices at Restaurant No 1 a price increase will come into force on 1st January 2006. This increase has been agreed after discussions between the CSR (Comité de Surveillance des Restaurants) and the catering company Novae and will reflect the inflation rate of the last few years. In addition, a new children's menu will be introduced as well as 'Max Havelaar' fair-trade coffee at a price of 1.70 CHF.

  4. Wheat Prices, Bread Consumption and Health in Scotland

    OpenAIRE

    Revoredo-Giha, Cesar; Leat, Philip M.K.; Toma, Luiza; Lamprinopoulou-Kranis, Chrysa; Kupiec-Teahan, Beata; Cacciolatti, Luca

    2009-01-01

    The relative recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consu...

  5. Bread Prices, Consumption and Nutrition Implications for Scotland: A Regional Analysis Using Supermarket Scanner Data

    OpenAIRE

    Revoredo-Giha, Cesar; Lamprinopoulou-Kranis, Chrysa; Toma, Luiza; Leat, Philip M.K.; Kupiec-Teahan, Beata; Cacciolatti, Luca

    2009-01-01

    The recent rise in food prices has increased the concern about the choice of a healthy food basket, especially in the context of the discussion around the formulation of a National Food Policy for Scotland. This concern has brought back the interest in the price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical ways of cereals use in the UK and nutritionists re...

  6. Why do stumpage prices increase more than lumber prices?

    Science.gov (United States)

    William G. Luppold; John E. Baumgras; John E. Baumgras

    1998-01-01

    Every sawmiller who has been in business more than 5 years realizes that hardwood stumpage prices tend to increase faster than lumber prices, decreasing the margin between these two prices. Although increases in stumpage versus lumber prices are readily apparent, the reason for the decrease in the margin is not. Recent research findings indicate that the stumpage/...

  7. PRICE INCREASES: RESTAURANTS NO 1 AND 2

    CERN Document Server

    Restaurant Supervisory Committee

    2001-01-01

    COOP GENEVE and DSR, the respective concession holders of restaurants nos 1 (bldg. 501) and 2 (bldg. 504) on the Meyrin site, have submitted to the Restaurant Supervisory Committee requests to increase their prices, which have remained unchanged, except for VAT, since June 1996 for restaurant no 1 and April 1992 for no 2 except for two items, which were increased in price in April 1995. After close examination, the Committee has established that the proposed increases are compatible with the relevant price indexing mechanisms and other contractual conditions. The new prices will apply as from Tuesday 1st May 2001 in restaurant no 1 and the following day in restaurant no 2.

  8. Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement.

    Science.gov (United States)

    Natri, Anna-Mari; Salo, Pirjo; Vikstedt, Tiina; Palssa, Anette; Huttunen, Minna; Kärkkäinen, Merja U M; Salovaara, Hannu; Piironen, Vieno; Jakobsen, Jette; Lamberg-Allardt, Christel J

    2006-01-01

    Fortification of foods is a feasible way of preventing low vitamin D status. Bread could be a suitable vehicle for fortification because it is a common part of diets worldwide. The bioavailability of cholecalciferol from bread is not known. We studied cholecalciferol stability, the concentration of the added cholecalciferol, the dispersion of cholecalciferol in bread, and the bioavailability of cholecalciferol from fortified bread. Three batches of fortified low-fiber wheat and high-fiber rye breads were baked; from each batch, 3 samples of dough and bread were analyzed for their cholecalciferol content. In a single-blind bioavailability study, 41 healthy women, 25-45 y old, with mean serum 25-hydroxyvitamin D concentration 29 nmol/L (range 12-45 nmol/L), were randomly assigned to 4 study groups. Each group consumed fortified wheat bread, fortified rye bread, regular wheat bread (control), or regular wheat bread and a cholecalciferol supplement (vitamin D control) daily for 3 wk. The daily dose of vitamin D was 10 mug in all groups except the control group. The vitamin dispersed evenly in the breads and was stable. Both fortified breads increased serum 25-hydroxyvitamin D concentration as effectively as the cholecalciferol supplement. Supplementation or fortification did not affect serum intact parathyroid hormone concentration or urinary calcium excretion. In conclusion, fortified bread is a safe and feasible way to improve vitamin D nutrition.

  9. Price Increases from Online Privacy

    OpenAIRE

    Ward, Michael R.; Chen, Yu-Ching

    2001-01-01

    Consumers value keeping some information about them private from potential marketers. E-commerce dramatically increases the potential for marketers to accumulate otherwise private information about potential customers. Online marketers claim that this information enables them to better market their products. Policy makers are currently drafting rules to regulate the way in which these marketers can collect, store, and share this information. However, there is little evidence yet either of con...

  10. Baking loss of bread with special emphasis on increasing water holding capacity.

    Science.gov (United States)

    Kotoki, D; Deka, S C

    2010-01-01

    Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.

  11. CORN PRODUCERS´ RESPONSE TO THE 2001 NITROGEN FERTILIZER PRICE INCREASE

    OpenAIRE

    Daberkow, Stan G.; McBride, William D.

    2004-01-01

    During the past few years, nitrogen fertilizer prices and price volatility have increased. Producers of nitrogen-intensive crops, such as corn, who are faced with increased nitrogen prices or price volatility, can adopt either cost-reducing or price variability-reducing strategies. Using a behavioral model in the logit specification and data from a 2001 national survey of U.S. corn producers, we found that the probability of forward pricing nitrogen fertilizer and the probability of using nit...

  12. Imperfect price-reversibility of US gasoline demand: Asymmetric responses to price increases and declines

    International Nuclear Information System (INIS)

    Gately, D.

    1992-01-01

    This paper describes a framework for analyzing the imperfect price-reversibility (hysteresis) of oil demand. The oil demand reductions following the oil price increases of the 1970s will not be completely reversed by the price cuts of the 1980s, nor is it necessarily true that these partial demand reversals themselves will be reversed exactly by future price increases. The author decomposes price into three monotonic series: price increases to maximum historic levels, price cuts, and price recoveries (increases below historic highs). He would expect that the response to price cuts would be no greater than to price recoveries, which in turn would be no greater than for increases in maximum historic price. For evidence of imperfect price-reversibility, he tests econometrically the following US data: vehicle miles per driver, the fuel efficiency of the automobile fleet, and gasoline demand per driver. In each case, the econometric results allow him to reject the hypothesis of perfect price-reversibility. The data show smaller response to price cuts than to price increases. This has dramatic implications for projections of gasoline and oil demand, especially under low-price assumptions. 26 refs., 13 figs., 3 tabs

  13. Panis populi--bread and public health in Australia.

    Science.gov (United States)

    Pearn, J

    1998-04-01

    The 'standard loaf, 680 gm, white, supermarket-purchased' as expressed in the Consumer Price Index, is but the basic form of bread sold to the Australian public. In the public health context, three themes have been intimately associated with bread--quality control, price control and bread used as a vehicle for supplementary nutritive agents important in preventive medicine. Price control, through assizing, has been a feature of bread marketing in western communities for seven centuries; and bread remains the last item on which price control (although seldom enforced) exists in Australia. Quality control, for public health, is determined both by regulation and by the force of increasingly literate consumers, of whom women occupy the most important determinant. From the preventive medicine point of view, important themes in bread quality, such as its use to reduce laxative sales on the one hand and to reduce the demographic incidence of colonic cancer on the other, remains outside formal regulation. Australia is a relatively conservative nation in the context of nutritional additives. It was not until 1953 that the National Health and Medical Research Council approved the addition of extra B vitamins to bread. Currently, folic acid is added as a discretion to selected high-premium breakfast cereals in Australia in one attempt to reduce the incidence to neural tube defects. The addition of such ingredients to bread remains an unrealised, but potentially important aspect of preventive medicine in Australia.

  14. 48 CFR 217.7505 - Limitations on price increases.

    Science.gov (United States)

    2010-10-01

    ... 48 Federal Acquisition Regulations System 3 2010-10-01 2010-10-01 false Limitations on price... Acquisition of Replenishment Parts 217.7505 Limitations on price increases. This section provides implementing... award, on a sole source basis, a contract for any centrally managed replenishment part when the price of...

  15. Economics Aspects of Increasing the Oil Price

    Directory of Open Access Journals (Sweden)

    Grendel Peter

    2004-09-01

    Full Text Available In paper I describe mainly high price of oil, which has influence on many circumstances. The important effect on growing up the price of oil has situation in Mid-east, and everyday rising consumption of oil in China. Meaningful position have USA, which using 45% of word energy. The problem is particularly in daily mining of lode. In next part i describing aspect of this situation on stock-exchange, mainly behaviour of speculators, and OPEC, and also presure on inflation in Euro-zone. In the last chapter I discuss about reaction of the big world oil concern like CONOCO, SHELL, BP, OMV and MOL.

  16. Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake.

    Science.gov (United States)

    Touyarou, Peio; Sulmont-Rossé, Claire; Gagnaire, Aude; Issanchou, Sylvie; Brondel, Laurent

    2012-04-01

    This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of the MG). In each group, two 15-day cross-over conditions were set up. During the experimental condition the usual breakfast of each participant was replaced by an isocaloric portion of plain bread (WS or MG). During the control condition, participants consumed only 10 g of the corresponding bread and completed their breakfast with other foods they wanted. The results showed that bread appreciation did not change over exposure even in the experimental condition. Hunger was lower in the experimental condition than in the control condition. The consumption of WS decreased energy intake while the consumption of MG did not in the experimental condition compared to the corresponding control one. In conclusion, a monotonous breakfast composed solely of a fibre-enriched bread may decrease subsequent hunger and, when similar to a familiar bread, food intake. Copyright © 2011. Published by Elsevier Ltd.

  17. Effects of oil price increases on the egyptian economy.

    OpenAIRE

    Pearce D; Edwards, Ray

    1982-01-01

    ILO pub-WEP pub. Working paper on effects of petroleum price increases on economic development in Egypt - discusses energy sources and power consumption using a simulation economic model and input output analysis; examines effects of price subsidies on energy conservation and the impact of price adjustments on public finance, national income, trade, industrial development, agricultural development, employment, basic needs satisfaction, etc.; includes energy policy suggestions. Bibliography, g...

  18. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

    Directory of Open Access Journals (Sweden)

    AMANDA C. NOGUEIRA

    2018-02-01

    Full Text Available ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05 was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers’ health and for the agricultural business.

  19. Assessment of Summer 1997 motor gasoline price increase

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-05-01

    Gasoline markets in 1996 and 1997 provided several spectacular examples of petroleum market dynamics. The first occurred in spring 1996, when tight markets, following a long winter of high demand, resulted in rising crude oil prices just when gasoline prices exhibit their normal spring rise ahead of the summer driving season. Rising crude oil prices again pushed gasoline prices up at the end of 1996, but a warm winter and growing supplies weakened world crude oil markets, pushing down crude oil and gasoline prices during spring 1997. The 1996 and 1997 spring markets provided good examples of how crude oil prices can move gasoline prices both up and down, regardless of the state of the gasoline market in the United States. Both of these spring events were covered in prior Energy Information Administration (EIA) reports. As the summer of 1997 was coming to a close, consumers experienced yet another surge in gasoline prices. Unlike the previous increase in spring 1996, crude oil was not a factor. The late summer 1997 price increase was brought about by the supply/demand fundamentals in the gasoline markets, rather than the crude oil markets. The nature of the summer 1997 gasoline price increase raised questions regarding production and imports. Given very strong demand in July and August, the seemingly limited supply response required examination. In addition, the price increase that occurred on the West Coast during late summer exhibited behavior different than the increase east of the Rocky Mountains. Thus, the Petroleum Administration for Defense District (PADD) 5 region needed additional analysis (Appendix A). This report is a study of this late summer gasoline market and some of the important issues surrounding that event.

  20. A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings

    NARCIS (Netherlands)

    Bolhuis, D.P.; Temme, E.H.M.; Koeman, F.; Noort, M.W.J.; Kremer, S.; Janssen, A.M.

    2011-01-01

    Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without

  1. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.

    Science.gov (United States)

    Nogueira, Amanda C; Sehn, Georgia A R; Rebellato, Ana Paula; Coutinho, Janclei P; Godoy, Helena T; Chang, Yoon K; Steel, Caroline J; Clerici, Maria Teresa P S

    2018-01-01

    Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (psweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

  2. A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings.

    Science.gov (United States)

    Bolhuis, Dieuwerke P; Temme, Elisabeth H M; Koeman, Fari T; Noort, Martijn W J; Kremer, Stefanie; Janssen, Anke M

    2011-12-01

    Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by choice of sandwich fillings. A total of 116 participants (age: 21 ± 3 y; BMI: 22 ± 2 kg/m²) consumed a buffet-style breakfast on weekdays for 4 wk. Participants received either regular bread (control group: n = 39), bread whose salt content was gradually lowered each week by 0, 31, 52, and 67% (reduced group: n = 38), or bread whose salt content was also gradually lowered each week but which was also flavor compensated (compensated group: n = 39). A reduction of up to 52% of salt in bread did not lead to lower consumption of bread compared to the control (P = 0.57), whereas less bread was consumed when salt was reduced by 67% (P = 0.006). When bread was flavor compensated, however, a reduction of 67% did not lead to lower consumption (P = 0.69). Salt reduction in bread (with and without flavor compensation) did not induce sodium intake compensation (P = 0.31). In conclusion, a salt reduction of up to 52% in bread or even up to 67% in flavor-compensated bread neither affected bread consumption nor choice of sandwich fillings.

  3. Rising gasoline prices increase new motorcycle sales and fatalities.

    Science.gov (United States)

    Zhu, He; Wilson, Fernando A; Stimpson, Jim P; Hilsenrath, Peter E

    2015-12-01

    We examined whether sales of new motorcycles was a mechanism to explain the relationship between motorcycle fatalities and gasoline prices. The data came from the Motorcycle Industry Council, Energy Information Administration and Fatality Analysis Reporting System for 1984-2009. Autoregressive integrated moving average (ARIMA) regressions estimated the effect of inflation-adjusted gasoline price on motorcycle sales and logistic regressions estimated odds ratios (ORs) between new and old motorcycle fatalities when gasoline prices increase. New motorcycle sales were positively correlated with gasoline prices (r = 0.78) and new motorcycle fatalities (r = 0.92). ARIMA analysis estimated that a US$1 increase in gasoline prices would result in 295,000 new motorcycle sales and, consequently, 233 new motorcycle fatalities. Compared to crashes on older motorcycle models, those on new motorcycles were more likely to be young riders, occur in the afternoon, in clear weather, with a large engine displacement, and without alcohol involvement. Riders on new motorcycles were more likely to be in fatal crashes relative to older motorcycles (OR 1.14, 95 % confidence interval (CI) 1.02-1.28) when gasoline prices increase. Our findings suggest that, in response to increasing gasoline prices, people tend to purchase new motorcycles, and this is accompanied with significantly increased crash risk. There are several policy mechanisms that can be used to lower the risk of motorcycle crash injuries through the mechanism of gas prices and motorcycle sales such as raising awareness of motorcycling risks, enhancing licensing and testing requirements, limiting motorcycle power-to-weight ratios for inexperienced riders, and developing mandatory training programs for new riders.

  4. Economic impact of the energy price increase in Mexico

    International Nuclear Information System (INIS)

    Uri, N.D.; Boyd, R.

    1997-01-01

    One unknown with regard to the price increases for gasoline and electricity is what will be the expected impact as the Mexican economy struggles to rebound. This is of more than spurious concern since many Mexican industries rely both intensively and extensively on gasoline and electricity to produce their goods and services. For example, the petrochemical and steel manufacturing industries are major consumers in Mexico's industrial sector which accounts for 55% of total energy consumption. Mexico's steel industry is one of the most electricity intensive in the world, with heavy reliance on electric arc furnace technology. Mexico's transportation sector accounts for about 30% of total energy consumption. Higher energy prices are expected to affect significantly the price and quantity of the goods and services produced. The nature and extent of this effect is the subject of this article. Also the modelling approach to be used in assessing the impact of higher energy prices will be discussed. 2 tabs., 20 refs

  5. Perceptions of unfairness in price increases: an experimental study

    Directory of Open Access Journals (Sweden)

    Verônica Feder Mayer

    2014-09-01

    Full Text Available This experimental study investigates antecedents and consequences of perceptions of price unfairness in a price increase situation. The proposed theoretical model states that consumer dependence on the service provider as well as the relevance the consumer attributes to the service (for the consumer's life will affect his/her degree of (a unfairness price perception, (b anger, and (c intention to complain and retaliate. The results support all the hypotheses specified in the model. The findings not only indicate that some situations of unfairness price perception lead to stronger emotions and more dramatic reactions from consumers, but also allow us to predict which situations of perceived unfairness offer greater risks and have greater potential for conflict.

  6. Influence of Market Competition on Tetracycline Pricing and Impact of Price Increases on Clinician Prescribing Behavior.

    Science.gov (United States)

    Barbieri, John S; Margolis, David J; Brod, Bruce A

    2017-12-01

    Oral tetracyclines are commonly used for acne and other conditions. Recent generic price increases threaten access to these medications. Using the OptumInsight Clinformatics DataMart, we retrospectively evaluated the underlying factors behind these price increases for oral tetracylines using the framework of a competitive market and evaluated the impact of these price increases on prescribing practices. Between 2011 and 2013, the mean cost of doxycycline hyclate prescriptions increased from $7.16 to $139.89 and the mean out-of-pocket cost increased by $9.69. A comparable cost increase was not observed for doxycycline monohydrate or minocycline. There was no significant association between the cost of doxycycline hyclate and market concentration as assessed by the Herfindahl-Hirschman index (β = 0.030, 95% confidence interval -0.019 to 0.079, P = 0.213) and the market was highly concentrated throughout the study period. The percentage of prescriptions for doxycycline hyclate decreased by 1.9% from 2011 to 2013. This dramatic increase in the cost of doxycycline hyclate is not easily explained using the framework of a competitive market, suggesting that noncompetitive market forces may be responsible. In addition, clinicians have not altered their prescribing behavior in response to this price increase, suggesting that clinician or pharmacy level interventions could potentially increase the use of less costly substitutes. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

  7. White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants.

    Science.gov (United States)

    Coe, Shelly; Ryan, Lisa

    2016-02-01

    Extracts from different plant sources have been shown to modify starch digestion from carbohydrate-rich foods and lower resulting glycemia. It was hypothesized that extracts rich in polyphenols, added to white bread, would improve the glycemic response and insulin response and increase satiety in healthy participants. An in vitro dose-response analysis was performed to determine the optimal dose of a variety of extracts (baobab fruit extract, green tea extract, grape seed extract, and resveratrol) for reducing rapidly digestible starch in white bread. The 2 extracts with the greatest sugar reducing potential were then used for the human study in which 13 volunteers (9 female and 4 male) were recruited for a crossover trial of 3 different meals. On separate days, participants consumed a control white bread, white bread with green tea extract (0.4%), and white bread with baobab fruit extract (1.88%). Glycemic response, insulin response, and satiety were measured 3 hours postprandially. Although enriched breads did not reduce glycemic response or hunger, white bread with added baobab fruit extract significantly (P bread to improve insulin economy in healthy adults. Copyright © 2016 Elsevier Inc. All rights reserved.

  8. Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

    Science.gov (United States)

    Rezaei, Mohammad Naser; Steensels, Jan; Courtin, Christophe M.; Verstrepen, Kevin J.

    2016-01-01

    Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today’s diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria. PMID:27776154

  9. Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.

    Directory of Open Access Journals (Sweden)

    Elham Aslankoohi

    Full Text Available Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.

  10. Bread fortified with cholecalciferol increases the serum 25-hydroxyvitamin D concentration in women as effectively as a cholecalciferol supplement

    DEFF Research Database (Denmark)

    Natri, A. M.; Salo, P.; Vikstedt, T.

    2006-01-01

    of the added cholecalciferol, the dispersion of cholecalciferol in bread, and the bioavailability of cholecalciferol from fortified bread. Three batches of fortified low-fiber wheat and high-fiber rye breads were baked; from each batch, 3 samples of dough and bread were analyzed for their cholecalciferol...

  11. Consumption of synbiotic bread decreases triacylglycerol and VLDL levels while increasing HDL levels in serum from patients with type-2 diabetes.

    Science.gov (United States)

    Shakeri, Hossein; Hadaegh, Haleh; Abedi, Fatemeh; Tajabadi-Ebrahimi, Maryam; Mazroii, Navid; Ghandi, Yaser; Asemi, Zatollah

    2014-07-01

    To our knowledge, no reports are available indicating the favorable effects of synbiotic bread consumption on blood lipid profiles among patients with type 2 diabetes mellitus (T2DM). This study was conducted to evaluate the effects of the daily consumption of synbiotic bread on blood lipid profiles of patients with T2DM. This randomized double-blinded controlled clinical trial was performed with 78 diabetic patients, aged 35-70 years. After a 2-week run-in period, subjects were randomly assigned to consume either synbiotic (n = 26), probiotic (n = 26) or control bread (n = 26) for 8 weeks. The synbiotic bread contained viable and heat-resistant probiotic Lactobacillus sporogenes (1 × 10(8) CFU) and 0.07 g inulin (HPX) as prebiotic per 1 g. The probiotic bread contained L. sporogenes (1 × 10(8) CFU) per 1 g. Patients were asked to consume the synbiotic, probiotic and control breads three times a day in a 40 g package for a total of 120 g/day. Biochemical measurements including blood lipid profiles were conducted before and after 8 weeks of intervention. Consumption of the synbiotic bread, compared to the probiotic and control breads, led to a significant decrease in serum TAG (P = 0.005), VLDL-C (P = 0.005), TC/HDL-C (P = 0.002) and a significant increase in serum HDL-C levels (P = 0.01). No significant effect of synbiotic bread consumption on FPG, TC, LDL-C and non-HDL-C levels was seen compared to the probiotic and control breads (P > 0.05). Trial registry code: http://www.irct.ir IRCT201311215623N13.

  12. Petroleum and dollar have increased the gas price

    International Nuclear Information System (INIS)

    Anon.

    2001-01-01

    The natural gas tariffs have strongly increased in Europe during september 1999 and september 2000. The France has gone with the flow but has resisted to this unfavourable circumstance for the natural gas, marked by the petroleum prices escalation and the euro weakness towards dollar. (N.C.)

  13. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    F. Nemar

    2015-09-01

    Full Text Available Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing. The aim of this study is to substitute wheat flour by potato starch in bread preparation. Mixtures flours were characterized for composition, damaged starch, and Alveograph properties. According to the results of alveograph parameters, they decrease with the rate of incorporation of potato starch. This decrease can be corrected by adding vital gluten. The results of physicochemical analysis showed a decrease in protein levels, an increase in moisture content (about 2% and carbohydrates levels due to the composition of potato starch. However, sensory analysis (p ≤ 0.05 showed that the addition 80% of potato starch leads to bread with better characteristics: taste, colour and odour, based on that, it is highly advisable as an ingredient in the standard preparation of wheat bread.

  14. Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.

    Science.gov (United States)

    Mateo Anson, Nuria; Aura, Anna-Marja; Selinheimo, Emilia; Mattila, Ismo; Poutanen, Kaisa; van den Berg, Robin; Havenaar, Robert; Bast, Aalt; Haenen, Guido R M M

    2011-01-01

    Whole grain consumption has been linked to a lower risk of metabolic syndrome, which is normally associated with a low-grade chronic inflammation. The benefits of whole grain are in part related to the inclusion of the bran, rich in phenolic acids and fiber. However, the phenols are poorly bioaccessible from the cereal matrix. The aim of the present study was to investigate the effect of bioprocessing of the bran in whole wheat bread on the bioavailability of phenolic acids, the postprandial plasma antioxidant capacity, and ex vivo antiinflammatory properties. After consumption of a low phenolic acid diet for 3 d and overnight fasting, 8 healthy men consumed 300 g of whole wheat bread containing native bran (control bread) or bioprocessed bran (bioprocessed bread) in a cross-over design. Urine and blood samples were collected for 24 h to analyze the phenolic acids and metabolites. Trolox equivalent antioxidant capacity was measured in plasma. Cytokines were measured in blood after ex vivo stimulation with LPS. The bioavailabilities of ferulic acid, vanillic acid, sinapic acid, and 3,4-dimethoxybenzoic acid from the bioprocessed bread were 2- to 3-fold those from the control bread. Phenylpropionic acid and 3-hydroxyphenylpropionic acid were the main colonic metabolites of the nonbioaccessible phenols. The ratios of pro-:antiinflammatory cytokines were significantly lower in LPS-stimulated blood after the consumption of the bioprocessed bread. In conclusion, bioprocessing can remarkably increase the bioavailability of phenolic acids and their circulating metabolites, compounds which have immunomodulatory effects ex vivo.

  15. Biofuels versus food production: Does biofuels production increase food prices?

    International Nuclear Information System (INIS)

    Ajanovic, Amela

    2011-01-01

    Rapidly growing fossil energy consumption in the transport sector in the last two centuries caused problems such as increasing greenhouse gas emissions, growing energy dependency and supply insecurity. One approach to solve these problems could be to increase the use of biofuels. Preferred feedstocks for current 1st generation biofuels production are corn, wheat, sugarcane, soybean, rapeseed and sunflowers. The major problem is that these feedstocks are also used for food and feed production. The core objective of this paper is to investigate whether the recent increase of biofuels production had a significant impact on the development of agricultural commodity (feedstock) prices. The most important impact factors like biofuels production, land use, yields, feedstock and crude oil prices are analysed. The major conclusions of this analysis are: In recent years the share of bioenergy-based fuels has increased moderately, but continuously, and so did feedstock production, as well as yields. So far, no significant impact of biofuels production on feedstock prices can be observed. Hence, a co-existence of biofuel and food production seems possible especially for 2nd generation biofuels. However, sustainability criteria should be seriously considered. But even if all crops, forests and grasslands currently not used were used for biofuels production it would be impossible to substitute all fossil fuels used today in transport.

  16. Energy price increases and economic development in Malaysia.

    OpenAIRE

    Fong CO

    1984-01-01

    ILO pub-WEP pub. Working paper on the impact of higher energy costs (particularly petroleum price increases) on economic development in Malaysia, 1973 to 1983 - outlines trends in gross domestic product, balance of payments, trade and economic growth; considers household income and fuel expenditure of low income rural communitys; deals with choice of technology and employment in certain high power consumption industries; discusses energy policy implications. Graphs, maps, questionnaires, refe...

  17. Fractal Bread.

    Science.gov (United States)

    Esbenshade, Donald H., Jr.

    1991-01-01

    Develops the idea of fractals through a laboratory activity that calculates the fractal dimension of ordinary white bread. Extends use of the fractal dimension to compare other complex structures as other breads and sponges. (MDH)

  18. Price Increases in the Aftermath of Hurricane Katrina: Authority to Limit Price Gouging

    National Research Council Canada - National Science Library

    Welborn, Angie A; Flynn, Aaron M

    2005-01-01

    ... gasoline prices, in other parts of the country. State laws regarding price gouging in the event of an emergency are discussed as is the role the Federal Government could play in addressing rising gas prices in other parts of the country...

  19. 76 FR 57677 - Defense Federal Acquisition Regulation Supplement; Increase the Use of Fixed-Price Incentive...

    Science.gov (United States)

    2011-09-16

    ...] RIN 0750-AH15 Defense Federal Acquisition Regulation Supplement; Increase the Use of Fixed-Price...-price incentive (firm target) contracts, with particular attention to share lines and ceiling prices... the use of fixed-price incentive (firm target) contracts, especially for acquisitions moving from...

  20. Marketing whole grain breads in Canada via food labels.

    Science.gov (United States)

    Sumanac, Dunja; Mendelson, Rena; Tarasuk, Valerie

    2013-03-01

    A recommendation for increased whole grain consumption was released in Canada in 2007 to promote adequate intakes of fibre and magnesium. Since then, a proliferation of 'whole grain' claims on food packaging has been observed, but whole grain labelling is voluntary and unregulated in Canada. Through a detailed survey of bread sold in three supermarkets, this study examined how the presence of front-of-package reference to whole grain relates to (i) the presence and nature of whole grain ingredients, (ii) nutrient content, and (iii) price of the product. Twenty-one percent of breads bore a reference to whole grain on the front-of-package and the front-of-package reference to whole grain was a better predictor of fibre content than any information that could be gleaned from the ingredient list. On average, breads with a whole grain reference were higher in fibre and magnesium and lower in sodium. Mean price did not differ by presence of a whole grain reference, but breads with whole grain labelling were less likely to be low in price. Voluntary nutrition labelling may be targeting a discrete market of health-conscious consumers who are willing to pay premium prices for more healthful options. Copyright © 2012 Elsevier Ltd. All rights reserved.

  1. Consumer perception of bread quality.

    Science.gov (United States)

    Gellynck, Xavier; Kühne, Bianka; Van Bockstaele, Filip; Van de Walle, Davy; Dewettinck, Koen

    2009-08-01

    Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of bread towards sensory, health and nutrition attributes. Four consumer segments are identified based on these attributes. The different consumer segments comprise consumers being positive to all three quality aspects of bread ("enthusiastic") as wells as consumers perceiving bread strongly as "tasteless", "non-nutritious" or "unhealthy". Moreover, factors are identified which influence the consumers' quality perception of bread. The results of our study may help health professionals and policy makers to systematically inform consumers about the positive effects of bread based on its components. Furthermore, firms can use the results to build up tailor-made marketing strategies.

  2. Bread's oven and baking bread

    OpenAIRE

    Kastelic, Katja

    2011-01-01

    This thesis researches the connection between baker's oven and baking bread. Furthermore, it presents the history and development of the above issue in the Slovenian territory, its significance and preservation over time. The thesis deals with the building of bread’s over, its function and usability. Moreover, it focuses on baking bread in bread’s oven, presenting the entire baking process from ingredients to the baked loaf of bread and various tools and techniques, which can be used during t...

  3. Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

    NARCIS (Netherlands)

    Hemery, Y.M.; Anson, N.M.; Havenaar, R.; Haenen, G.R.M.M.; Noort, M.W.J.; Rouau, X.

    2010-01-01

    This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic acid (SA) and ferulic acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread,

  4. Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin.

    Science.gov (United States)

    Heil, Andreas; Ohsam, Jürgen; van Genugten, Bernard; Diez, Oscar; Yokoyama, Keiichi; Kumazawa, Yoshiyuki; Pasternack, Ralf; Hils, Martin

    2017-08-16

    The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of sera of celiac disease (CD) patients was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG bread. Deamidation of gliadin could not be detected at standard MTG concentrations. Sera of CD patients were characterized using anti-gliadin and anti-deamidated gliadin peptide (DGP) enzyme-linked immunosorbent assay and grouped into DGP high- and low-titer pools. The recognition pattern obtained after using both CD sera pools for immunoblotting did not reveal differences between control and MTG-treated bread protein extracts. Our results indicate that MTG treatment of wheat bread prepared with typical MTG concentrations used in standard bakery processes does not lead to immunodetectable amounts of CD immunotoxic deamidated gliadins.

  5. Internal carbon pricing - An increasingly widespread corporate practice

    International Nuclear Information System (INIS)

    2016-01-01

    For the Global Climate Chance Summit, I4CE and EpE - Entreprises pour l'environnement, have come together to release a guidebook on internal carbon pricing. The publication outlines the concept of an internal carbon price, describes its various forms and also identifies benefits of adopting this policy. The publication is based on the experiences of companies that are members of EpE and aims to respond to the questions which may arise for companies seeking to put a price on carbon internally

  6. Trends and affordability of cigarette prices: ample room for tax increases and related health gains.

    Science.gov (United States)

    Guindon, G E; Tobin, S; Yach, D

    2002-03-01

    Increasing the price of tobacco products is arguably the most effective method of curbing the prevalence and consumption of tobacco products. Price increases would reduce the global burden of disease brought about by tobacco consumption. To compare cigarette price data from more than 80 countries using varying methods, examine trends in prices and affordability during the 1990s, and explore various policy implications pertaining to tobacco prices. March 2001 cigarette price data from the Economist Intelligence Unit are used to compare cigarette prices across countries. To facilitate comparison and to assess affordability, prices are presented in US dollars, purchasing power parity (PPP) units using the Big Mac index as an indicator of PPP and in terms of minutes of labour required to purchase a pack of cigarettes. Annual real percentage changes in cigarette prices between 1990 and 2000 and annual changes in the minutes of labour required to buy cigarettes between 1991 and 2000 are also calculated to examine trends. Cigarette prices tend to be higher in wealthier countries and in countries that have strong tobacco control programmes. On the other hand, minutes of labour required to purchase cigarettes vary vastly between countries. Trends between 1990 and 2000 in real prices and minutes of labour indicate, with some exceptions, that cigarettes have become more expensive in most developed countries but more affordable in many developing countries. However, in the UK, despite recent increases in price, cigarettes are still more affordable than they were in the 1960s. The results suggest that there is ample room to increase tobacco prices through taxation. In too many countries, cigarette prices have failed to keep up with increases in the general price level of goods and services, rendering them more affordable in 2000 than they were at the beginning of the decade. Opportunities to increase government revenue and improve health through reduced consumption brought

  7. Crop Insurance Inaccurate FCIC Price Forecasts Increase Program Costs

    National Research Council Canada - National Science Library

    1991-01-01

    ...) how FCIC can improve its forecast accuracy. We found that FCIC's corn, wheat, and soybeans price forecasts exhibit large bias errors that exceed those of other available alternative forecasts and that FCIC would have spent...

  8. How electricity providers communicate price increases – A qualitative analysis of notification letters

    International Nuclear Information System (INIS)

    Pick, Doreén; Zielke, Stephan

    2015-01-01

    In several markets firms are required to explicitly announce price increases by sending customers notification letters. The purpose of this article is to analyze how electricity providers deal with such obligatory price increase communication and to provide a comprehensive overview of communicative arguments used by firms. Data is gathered through a content analysis of 97 price increase mailings. Findings show that electricity providers apply several price communication strategies while other promising strategies for customer retention are mostly ignored (i.e., those related to competitors, offerings and relationship benefits). Further, price increase communication differs between national and local firms. Local firms are more transparent in their price increase communication and refer even less often to offer and relationship benefits. Electricity firms have many options to improve the potential effects of price increase letters, such as referring to the future relationship. This is the first study which examines the content of price increase communication by firms. It structures price communication practices used by electricity providers, analyzes their empirical relevance, summarizes findings in five global propositions, and provides a detailed agenda for future research. Moreover, the study indicates several means for public policy organizations to offer regulations on the content of price increase notifications. - Highlights: • We examine 97 price increase letters from electricity providers in Germany. • We investigate the means how firms deal with price increase communications. • Electricity providers aim to hide price increases towards their customers. • Electricity providers only scarcely use benefit and relationship communication. • Price increase communication differs between types of providers as national firms are more professional.

  9. Factors of Purchase of Bread – Prospect to Regain the Market Share?

    Directory of Open Access Journals (Sweden)

    Ladislav Skořepa

    2016-01-01

    Full Text Available The aim of the article is to assess the consumers’ buying behaviour and decision-making process when purchasing bread and to propose the ways of how to improve the position of bread in the market. 1601 properly filled questionnaires were used for the analysis. Results are presented under the form of frequencies of answers and statistical tests. The analysis included evaluation of statistical hypotheses about the independence (significance level α = 0.01 using the chi-square goodness of fit test and Pearson coefficient of contingency. The significance level was then compared with the value p-value, for p-value > α, the null hypothesis was not rejected. The most important factors of choosing bread are freshness, appearance habit and price. The importance of the price grows with the increasing age of respondents and decreases with the increasing income of questioned consumers. The importance of the brand, as well as the reference or recommendation from the family and friends slightly strengthens with the increasing income of the consumers. Most of the respondents make no difference between both (yeast and rye leaven technologies of baking bread when making their buying decision. We cannot say, however, the preference to the rye leaven bread grows with the increasing age of respondents to the detriment of the yeast bread or vice versa.

  10. Effects of long-term price increases for oil

    International Nuclear Information System (INIS)

    Voehringer, F.; Mueller, A.; Boehringer, C.

    2007-03-01

    This comprehensive report for the Swiss Federal Office of Energy (SFOE) takes a look at the effects of higher oil prices in the long-term. Scenarios examined include those with high oil prices of 80 to 140 dollars per barrel and those with drastic shortages resulting from peak extraction in the years 2010 and 2020. Long-term economic balances form the basis of the report, short-term influences and psychological effects are not addressed. The possible dangers for the earth's climate caused by the substitution of oil by coal-based products are discussed, as well as the sequestration of carbon dioxide. Ethanol and the associated conflicts of land use are examined and the decreasing cost-effectiveness of co-generation power generation is looked at. Alternatives such as atomic power, hydropower, solar energy, geothermal energy, biogas and wind power are discussed. The effect of the changing energy scene on economic growth and welfare aspects in Switzerland are examined. The authors conclude that high oil prices have considerable impacts on the economy and are not a substitute for an internationally co-ordinated climate policy

  11. Determinants of prices increase of agricultural commodities in a global context1

    Directory of Open Access Journals (Sweden)

    Borychowski Michał

    2015-12-01

    Full Text Available The main objective of this article is to present the determinants of increase in agricultural commodity prices after 2006. The other specific aim is to show the factors affecting agricultural raw materials and food prices in the global context. This article is a review paper of the determinants of recent commodity and food prices spikes. However, it provides an outlook on these determinants that were the most important for the increases in the last decade. The last part of the article (conclusions to some extent is a synthesis of considerations and includes the authors’ opinions concerning determinants and an attempt to identify which ones were the most important in the growth of agricultural commodity prices. These increases in agricultural commodity prices resulted from many factors and it is very difficult to separate the individual impact of each of them, because they occurred in parallel. However, it is possible to indicate several main reasons for these price increases, which are: adverse changes in supply-demand relations in agricultural markets, increases in oil prices (and increases of the volatility of those prices, development of biofuel production from agricultural commodities (the first generation biofuels, dollar depreciation, an increase in operations of a speculative nature on commodity markets and improper economic policy that created an environment for the growth of prices of agricultural products.

  12. The effect of excise tax increases on cigarette prices in South Africa.

    Science.gov (United States)

    Linegar, Daniel J; van Walbeek, Corne

    2018-01-01

    The effectiveness of excise tax increases as a tool for reducing tobacco consumption depends largely on how the tax increases impact the retail price. We estimate this relationship in South Africa for 2001-2015. Statistics South Africa provided disaggregated cigarette price data, used in the calculation of the Consumers' Price Index. Data on the excise tax per cigarette were obtained from Budget Reviews prepared by the National Treasury of South Africa. Regression equations were estimated for each month. The month-on-month change in cigarette prices in February through April was regressed against March's excise tax change to estimate the pass-through coefficient. For the other 9 months, the month-on-month change in cigarette price was regressed against monthly dummy variables to determine the size of the non-tax-related price increase in each of these months. The analysis was performed in both nominal and real (inflation-adjusted) terms. Expressed in real terms, the excise tax was undershifted. A R1.00 (one rand) increase in the excise tax is associated with an increase in the retail price of cigarettes of R0.90 in the pre-2010 period, and R0.49 in the post-2010 period. In the pre-2010 period, the tobacco industry increased the retail price of cigarettes in July/August, independent of the excise tax increase. The discretionary July/August price increases largely disappeared after 2010, primarily because the market became more competitive. The degree of excise tax pass-through, and the magnitude of discretionary increases in cigarette prices, is significantly determined by the competitive environment in the cigarette market. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  13. Quality evaluation of the sourdough rye breads

    Directory of Open Access Journals (Sweden)

    IULIANA BANU

    2011-12-01

    Full Text Available Sourdough fermentation is a biotechnological process that has been reported to improve dough properties, to increase bread flavor and taste, to enhance nutritional value and to extend shelf life of sourdough bread. The quality of rye breads prepared with 20 and 40% sourdough, fermented with different mixed starter cultures was investigated in this study. The bread quality was evaluated in terms of specific volume, humidity, total titratable acidity, crumb characteristics and sensory profiles. Digital image analysis revealed that rye bread with 40% sourdough had a considerably denser crumb structure. Rye bread with 20% sourdough maintained superior texture characteristics over the storage period, while increasing the sourdough content to 40% had a negative effect on the texture. The sensory profiles of the bread highly depended on the type of starter cultures used for fermentation.

  14. Has the increase in the availability of generic drugs lowered the price of cardiovascular drugs in South Africa?

    Directory of Open Access Journals (Sweden)

    Varsha Bangalee

    2016-10-01

    Objective: To examine the relationship between originator drug prices and the number of generic brands within the cardiovascular class of drugs and to compare South African prices with international reference prices. Method: Data on private sector drug prices was sourced from the South African Medicine Price Registry. The relationship between the median proportional price and the number of brands in the therapeutic class was analysed using correlation analysis. International reference prices were obtained from the Management Sciences for Health International Drug Price Indicator Guide (2012 edition. Results: A weak correlation between originator and generic drug prices and the number of available brands was observed, the exception being diuretic drugs. The median prices per strength of the originator generic were still higher than the most expensive generic version manufactured by any other company, the exception being telmisartan. Comparison of price ratios between the originator drug, lowest priced generic and international reference price values revealed that the originator drug prices had a median price ratio of 20.99 (interquartile range 7.31—53.46 and the lowest priced generics had a median price ratio of 4.28 (interquartile range 2.10—8.47. Conclusion: Increased generic competition is not a predictor of lower drug prices. The study also concludes that the current South African pharmaceutical policies have not yet achieved the lowest prices for drugs when compared internationally.

  15. The impact of oil price increase on the Euro area's growth

    International Nuclear Information System (INIS)

    Jamet, Jean-Francois

    2008-01-01

    In a first part, the author of this article comments the increase of oil prices since 2002 and notices that the magnitude is similar to that noticed during the 1973 and 1979 oil-shocks. He outlines that several factors have limited the impact of the oil price increase in the Euro area, notably the Euro appreciation with respect to the dollar: the Euro appreciation has absorbed half of the oil price increase, the oil intensity of the European economy has decreased, a tax damping effect has been noticed, and more competitive markets limit the inflation risk. The author assesses the impact of oil price increase on the growth of the Euro zone since 2002: recessionary effect of oil price increase, an actual impact but limited by the appreciation of Euro. Perspectives for 2008 are discussed: predictable oil price evolution and its impact of growth in 2008, policy and action of the ECB (European Central Bank) in front of the impact of oil price increase on inflation and on activity

  16. Effects of the Fuel Price Increase on the Operating Cost of Freight Transport Vehicles

    Science.gov (United States)

    Gohari, Adel; Matori, Nasir; Yusof, Khamaruzaman Wan; Toloue, Iraj; Myint, Kin Cho

    2018-03-01

    One of the most important criteria in freight modal choices is the transport operating cost in which fuel price changes has a significant effect on it. This paper presents the impact of fuel price increases on the operating cost of the different transport modes for the containerized freight transportation. In this study, an operating cost equation was applied to compare the operating cost of different freight transport vehicles as well as evaluation of the operating cost changes across a range of fuel prices between the current price and one-hundred percent increase. The equation consists of influential parameters such as fuel cost, driver wage and maintenance cost of a vehicle. It has been concluded that the effect of the fuel price increase on the operating cost of different freight transportation modes is not in the same rate. According to equation and effective parameters considered, comparing the results showed that truck has the highest cost, train has the largest increase in price. Finally, the ship is the most influenced vehicle in terms of operating cost percentage increase when the rate of fuel price increase, followed by train and truck.

  17. Price

    International Nuclear Information System (INIS)

    Anon.

    1991-01-01

    The price terms in wheeling contracts very substantially, reflecting the differing conditions affecting the parties contracting for the service. These terms differ in the manner in which rates are calculated, the formulas used, and the philosophy underlying the accord. For example, and EEI study found that firm wheeling rates ranged from 20 cents to $1.612 per kilowatt per month. Nonfirm rates ranged from .15 mills to 5.25 mills per kilowatt-hour. The focus in this chapter is on cost-based rates, reflecting the fact that the vast majority of existing contracts are based on rate designs reflecting embedded costs. This situation may change in the future, but, for now, this fact can't be ignored

  18. Revisiting the impacts of oil price increases on monetary policy implementation in the largest oil importers

    Directory of Open Access Journals (Sweden)

    Nurtac Yildirim

    2015-06-01

    Full Text Available The aim of this paper is to test the impacts of oil price increases on monetary policy implementation in the largest oil importers. For that purpose, we estimate structural vector error correction (SVEC models to show the impacts of oil price increases on industrial production, consumer prices and immediate interest rates which are the elements of Taylor rule for the four largest oil importers (the USA, the EU, China and Japan. Our results indicate that oil price increases transmit to output and inflation and lead to fluctuations in industrial production, consumer prices and immediate interest rates which in turn influence the monetary policy stance in the following periods. The basic conclusion of research is that the channels through which oil prices affect output, inflation and interest rates should be identified by the monetary policy authorities of the USA, the EU, China and Japan. We also emphasize the importance of the determination of the optimal monetary policy framework to eliminate the negative consequences of oil price increases.

  19. How increasing tobacco prices affects the decision to start and quit smoking: evidence from Argentina

    OpenAIRE

    Martin Gonzalez-Rozada; Giselle Montamat

    2015-01-01

    We study empirically the role of cigarettes’ prices on smoking onset and quitting in Argentina, using a continuous-time split population model. The findings in this paper suggest that increasing cigarettes’ prices, using taxes, has a larger effect on the starting age of smoking than on the quitting age. In particular, at the mean starting age of 15 years an increase of 20% in real cigarettes’ prices is expected to delay smoking onset by 3 years. On the other hand, the same policy is less effe...

  20. Tobacco product prices before and after a statewide tobacco tax increase.

    Science.gov (United States)

    Brock, Betsy; Choi, Kelvin; Boyle, Raymond G; Moilanen, Molly; Schillo, Barbara A

    2016-03-01

    In 2013, the State of Minnesota Legislature passed a tobacco tax increase that increased the combined cigarette excise and sales tax by US$1.75 (from US$1.60 to US$3.35) and increased the tax on non-cigarette tobacco products from 70% to 95% of the wholesale price. The current study explores the change in tobacco prices in retail locations and whether the tax increase was fully passed to consumers. An observational study of tobacco retail prices was performed in a sample of 61 convenience stores in Minnesota, North Dakota, South Dakota and Wisconsin. Six rounds of data were collected between May 2013 and January 2014. In each round, purchases were made at the same stores for the same four tobacco products (Camel Blue cigarettes, Marlboro Gold cigarettes, Grizzly Wintergreen moist smokeless tobacco and Copenhagen Wintergreen moist smokeless tobacco). For all studied tobacco products, prices in Minnesota increased significantly after the tax increase (Round 1-Round 6). After controlling for price changes in neighbouring states, the average price difference in Minnesota for the two cigarette brands increased by US$1.89 and US$1.81, which are both more than the US$1.75 tax increase. For moist smokeless, the average price difference increased by US$0.90 and US$0.94. Significant price changes were not observed in the comparison states. After the introduction of the minimum moist smokeless tax, a significantly higher proportion of Minnesota stores offered price promotions on smokeless tobacco. A large tobacco tax resulted in an average retail cigarette price exceeding the tax, suggesting the industry over-shifted the cigarette tax increase to consumers in Minnesota. The findings support the known public health benefit of tobacco tax increases while highlighting the need for additional information about how, or if, tobacco companies use price promotions to blunt the impact of tax increases. Published by the BMJ Publishing Group Limited. For permission to use (where not

  1. Food price policies improve diet quality while increasing socioeconomic inequalities in nutrition.

    Science.gov (United States)

    Darmon, Nicole; Lacroix, Anne; Muller, Laurent; Ruffieux, Bernard

    2014-05-20

    Prices are an important determinant of food choices. Consequently, food price policies (subsidies and/or taxes) are proposed to improve the nutritional quality of diets. The aim of the present study was to explore the impact of food price policies on the expenditures and nutritional quality of the food baskets chosen by low- and medium-income households. Experimental economics was used to examine two price manipulations: i) a fruit and vegetable price subsidy named "fruit and vegetables condition"; ii) a healthy-product subsidy coupled with an unhealthy-product tax named "nutrient profile condition". The nutrient profiling system called SAIN,LIM was used. This system classifies each individual food according to its overall nutritional quality which then allows for a food item to be taxed or subsidized. Women from low- (n = 95) and medium-incomes (n = 33) selected a daily food basket, first, at current prices and then at manipulated prices. The redistributive effects of experimental conditions were assessed by comparing the extent of savings induced by subsidies and of costs generated by the tax on the two income groups. Energy density (kcal/100 g), free sugars (% energy) and the mean adequacy ratio (MAR) were used as nutritional quality indicators. At baseline (before price manipulations), low-income women selected less expensive and less healthy baskets than medium-income ones. After price manipulations expenditures for both income group decreased significantly, whereas, the nutritional quality improved (energy density decreased, the MAR increased). Additionally, the redistributive effects were less favourable for low-income women and their nutritional quality improvements from baseline were significantly lower. Low-income women derived fewer financial and nutritional benefits from implemented food subsidies and taxes than medium-income women. This outcome suggests that food price policies may improve diet quality while increasing socio

  2. Are lower income smokers more price sensitive?: the evidence from Korean cigarette tax increases.

    Science.gov (United States)

    Choi, Seng Eun

    2016-03-01

    The cigarette excise taxes and the price of a typical pack of cigarettes in Korea have not increased since 2005, and effective tax rate as a fraction of price and real price of cigarettes have both been falling. As smoking prevalence is higher among lower income people than among higher income people in Korea, the regressivity of cigarette excise taxes is often cited as a barrier to tobacco tax and price policy. While studies in several other high-income countries have shown that higher income individuals are less price sensitive, few studies have examined the differential impact of cigarette tax increases by income group in Korea. Most of the Korean literature has estimated the demand for cigarettes using time-series aggregate sales data or household level survey data, which record household cigarette expenditures rather than individual cigarette consumption. Studies using survey data often lack time-series variation and estimate cigarette demand using household expenditure data, while studies using time-series aggregate sales data lack cross-sectional variation. I examine differences in the effects of cigarette price on the cigarette consumption of various income groups using individual-level cigarette consumption records from the Korea National Health and Nutrition Examination Survey (KHNNES). I also analyse the implications of cigarette taxes and price increases on the relative tax burdens of different income groups. I use pooled data from the KNHNES for the 1998-2011 period to estimate the price elasticity of cigarette consumption of four income groups. Treating cigarette consumption as a latent variable, I employ an econometric procedure that corrects for non-random sample selection, or the fact that some non-smokers might have smoked at a low enough price, and estimate the price elasticity of cigarette consumption by income group. The estimated price elasticities include the responsiveness of potential smokers as well as current smokers. Lower income Korean

  3. Patterns of public support for price increases on alcohol in the former Soviet Union.

    Science.gov (United States)

    Roberts, Bayard; Stickley, Andrew; Murphy, Adrianna; Kizilova, Kseniya; Bryden, Anna; Rotman, David; Haerpfer, Christian; McKee, Martin

    2012-01-01

    To measure levels of public support for price increases on beer and spirits in nine former Soviet Union countries and to examine the characteristics influencing such support. Cross-sectional surveys were conducted in 2010 with 18,000 respondents aged 18+ in Armenia, Azerbaijan, Belarus, Georgia, Kazakhstan, Kyrgyzstan, Moldova, Russia and Ukraine. Descriptive and multivariate logistic regression analyses were used. The lowest level of support for price increases on beer were in Georgia (men 5%, women 9%) and Armenia (men 5%, women 11%); and the highest were in Kyrgyzstan (men 30%, women 38%), Azerbaijan (men 27%, women 37%) and Russia (men 23%, women 34%). The lowest levels of support for price increases on spirits were Armenia (men 8%, women 14%) and Georgia (men 14%, women 21%); and the highest were in Kyrgyzstan (men 38%, 47% women) and Moldova (men 36%, women 43%). Characteristics associated with supporting price increases included gender (women), higher education, good economic situation, lower alcohol consumption and greater knowledge of harmful alcohol behaviour. Alcohol price increases are an effective means to reduce hazardous alcohol use. Despite opposition in some groups, there is evidence of public support for alcohol price increases in the study countries.

  4. The Availability of Residential Real Estate Increasing by Means of State Compensation of Prices

    Directory of Open Access Journals (Sweden)

    Vitaly Viktorovich Ivanitskiy

    2015-12-01

    Full Text Available The article analyzes the influence of natural monopolies on the value of residential property, discusses the basic energy resources affecting it. Oil is defined as the main energy resource, its main brands, and their features are considered. The different authors’ perspectives of the impact of oil prices on the real estate prices are considered (“no effect”, “direct effect” and “indirect effect”. Schemes (models, clearly demonstrating the cause-and-effect relations of the impact of prices of the main energy resources on each other and on the value of residential property, are provided. The stability of relations between the prices of the major energy recourses (between each other as well as between each resource and real estate prices and residential property prices in the primary market are analyzed. The interval of “crisis” and “crisis-free” time is defined. The impact of the energy in “crisis” and “crisis-free” time is analyzed. The impact of oil prices on the residential property prices is proved through the cement as the main price-determining element in the construction. The introduction of the state target compensation allowing to increase the availability of residential property is proposed as one of the elements of a comprehensive solution of the “housing question”. The size of the state target compensation in absolute (in rubles and relative (% prices for residential real estate values is determined, taking into account the sufficient reproduction of the population, and restrictions on the right to use it are introduced. The total value of the state target compensation per total number of homebuyers is calculated, and its share in the expenditures of the consolidated budget and budgets of state extra-budgetary funds is determined. The realization of the state target compensation based on an average annual growth among the major countries of the world is grounded.

  5. Australian smokers' and recent quitters' responses to the increasing price of cigarettes in the context of a tobacco tax increase.

    Science.gov (United States)

    Dunlop, Sally M; Perez, Donna; Cotter, Trish

    2011-09-01

    To track smokers' responses to the increasing price of cigarettes after a tax increase, and assess socio-demographic differences in responses. The Cancer Institute NSW's Tobacco Tracking Survey (CITTS) is a continuous tracking telephone survey. Weekly data were collected between May and September 2010. New South Wales, Australia. A total of 834 smokers and 163 recent quitters (quit in last 12 months). Responses to the price increase included smoking-related changes (tried to quit, cut down) and product-related changes (changed to lower priced brands, started using loose tobacco, bought in bulk). Recent quitters were asked how much the increasing price of cigarettes influenced them to quit. Overall, 47.5% of smokers made smoking-related changes and 11.4% made product-related changes without making smoking-related changes. Multinomial logistic regressions showed that younger smokers (versus older) were more likely to make product-related changes and smoking-related changes in comparison to no changes. Low- or moderate-income smokers (versus high-income) were more likely to make smoking-related changes compared to no changes. Highly addicted smokers (versus low addicted) were more likely to make product-related changes and less likely to make smoking-related changes. The proportion of smokers making only product-related changes decreased with time, while smoking-related changes increased. Recent quitters who quit after the tax increase (versus before) were more likely to report that price influenced them. The effect of increasing cigarette prices on smoking does not appear to be mitigated by using cheaper cigarette products or sources. These results support the use of higher cigarette prices to encourage smoking cessation. © 2011 The Authors, Addiction © 2011 Society for the Study of Addiction.

  6. Economic Impact of Tobacco Price Increases Through Taxation: A Community Guide Systematic Review.

    Science.gov (United States)

    Contreary, Kara A; Chattopadhyay, Sajal K; Hopkins, David P; Chaloupka, Frank J; Forster, Jean L; Grimshaw, Victoria; Holmes, Carissa B; Goetzel, Ron Z; Fielding, Jonathan E

    2015-11-01

    Tobacco use is a leading cause of preventable death in the U.S. and around the world. Increasing tobacco price through higher taxes is an effective intervention both to reduce tobacco use in the population and generate government revenues. The goal of this paper is to review evidence on the economic impact of tobacco price increases through taxation with a focus on the likely healthcare cost savings and improvements in employee productivity. The search covered studies published in English from January 2000 to July 2012 and included evaluations of national, state, and local policies to increase the price of any type of tobacco product by raising taxes in high-income countries. Economic review methods developed for The Guide to Community Preventive Services were used to screen and abstract included studies. Economic impact estimates were standardized to summarize the available evidence. Analyses were conducted in 2012. The review included eight modeling studies, with seven providing estimates of the impact on healthcare costs and three providing estimates of the value of productivity gains. Only one study provided an estimate of intervention costs. The economic merit of tobacco product price increases through taxation was determined from the overall body of evidence on per capita annual cost savings from a conservative 20% price increase. The evidence indicates that interventions that raise the unit price of tobacco products through taxes generate substantial healthcare cost savings and can generate additional gains from improved productivity in the workplace. Published by Elsevier Inc.

  7. Will any future increase in cigarette price reduce smoking in Saudi Arabia?

    Directory of Open Access Journals (Sweden)

    Omar A. Al-Mohrej

    2014-01-01

    Full Text Available Context: In Saudi Arabia, no studies have been conducted on the correlation between any possible cigarette′s price increase and its effects on cigarette consumption. Aims: The aim of this study was to determine the prevalence of cigarette smoking in Saudi Arabia and to predict the effect of price increase on cigarette consumption. Settings and Design: A cross-sectional study was conducted in April and May 2013. Methods: We developed an Arabic questionnaire with information on demographic and socioeconomic factors, smoking history, and personal opinion on the effect of price increase on cigarette consumption. The questionnaire was distributed in public places such as malls and posted on famous Saudi athlete media′s twitter accounts. Results: Among the 2057 included responses, 802 (39% were current smokers. The smokers′ population constituted of 746 (92% males, of which 546 (68% had a monthly income equal or greater to 800 US dollars, and 446 (55% were aged between 21 and 30 years. Multivariate analyses of the risk factors for smoking showed that male gender and older age were associated with greater risk. Despite the current low prices of 2.67 US dollars, 454 smokers (56% thought that cigarette prices are expensive. When asked about the price of cigarettes that will lead to smoking cessation, 443 smokers (55% expected that a price of 8.27 US dollars and more per pack will make them quit. Conclusions: Increasing the price of popular cigarettes pack from 2.67 US dollars to 8.27 US dollars is expected to lead to smoking cessation in a large number of smokers in the Saudi population.

  8. Use of Supermarket Scanner Data to Measure Bread Consumption and Nutrition Choice in Scotland

    OpenAIRE

    Revoredo-Giha, Cesar; Leat, Philip; Kupiec-Teahan, Beata; Lamprinopoulou, Chrysa; Cacciolatti, Luca

    2009-01-01

    All over the world there is a growing concern about increasing food prices and how this may affect access to and affordability of food. A key concern relates to the potential impact of price rises on an individual’s food choices and ultimately their health and wellbeing. We have sought examine this important relationship between price and food choices by focusing on key staples because of their importance in the diet. In this briefing we concentrate on bread and report recent research that so...

  9. Has the increase in the availability of generic drugs lowered the price of cardiovascular drugs in South Africa?

    Directory of Open Access Journals (Sweden)

    Varsha Bangalee

    2016-12-01

    Conclusion: Increased generic competition is not a predictor of lower drug prices. The study also concludes that the current South African pharmaceutical policies have not yet achieved the lowest prices for drugs when compared internationally.

  10. Price transparency for MRIs increased use of less costly providers and triggered provider competition.

    Science.gov (United States)

    Wu, Sze-jung; Sylwestrzak, Gosia; Shah, Christiane; DeVries, Andrea

    2014-08-01

    To encourage patients to select high-value providers, an insurer-initiated price transparency program that focused on elective advanced imaging procedures was implemented. Patients having at least one outpatient magnetic resonance imaging (MRI) scan in 2010 or 2012 were divided according to their membership in commercial health plans participating in the program (the intervention group) or in nonparticipating commercial health plans (the reference group) in similar US geographic regions. Patients in the intervention group were informed of price differences among available MRI facilities and given the option of selecting different providers. For those patients, the program resulted in a $220 cost reduction (18.7 percent) per test and a decrease in use of hospital-based facilities from 53 percent in 2010 to 45 percent in 2012. Price variation between hospital and nonhospital facilities for the intervention group was reduced by 30 percent after implementation. Nonparticipating members residing in intervention areas also observed price reductions, which indicates increased price competition among providers. The program significantly reduced imaging costs. This suggests that patients select lower-price facilities when informed about available alternatives. Project HOPE—The People-to-People Health Foundation, Inc.

  11. Predicting impact of price increases on demand for reproductive health services: can it be done well?

    Science.gov (United States)

    Bratt, John H

    2010-05-01

    To assess criterion validity of a survey that uses contingent valuation to elicit estimates of client willingness-to-pay (WTP) higher prices for family planning and reproductive health services in three developing countries. Criterion validity was assessed at the individual client level and at the aggregate service level. Individual-level validity was assessed using a longitudinal approach in which we compared what women said they would do with their actual utilization behavior following a price increase. Aggregate-level validity was assessed using predictions derived from cross-sectional surveys and comparing these with actual utilization data. Phi coefficients and correlation statistics were calculated for individual and aggregate-level analyses, respectively. None of the three individual-level cohorts exhibited statistically significant relationships between predicted and actual WTP. Approximately 70% of clients returned for follow-up care after the price increase, regardless of their responses on the WTP survey. For the aggregate analysis the correlation coefficient between predicted and actual percentage change in demand was not significant. Many clinics experienced higher demand after prices increased, suggestive of shifting demand curves. A validated technique for predicting utilization subsequent to a price increase would be highly useful for program managers. Our individual and aggregate-level results cast doubt on the usefulness of WTP surveys for this purpose. Copyright (c) 2009 Elsevier Ireland Ltd. All rights reserved.

  12. Municipal household solid waste fee based on an increasing block pricing model in Beijing, China.

    Science.gov (United States)

    Chu, Zhujie; Wu, Yunga; Zhuang, Jun

    2017-03-01

    This article aims to design an increasing block pricing model to estimate the waste fee with the consideration of the goals and principles of municipal household solid waste pricing. The increasing block pricing model is based on the main consideration of the per capita disposable income of urban residents, household consumption expenditure, production rate of waste disposal industry, and inflation rate. The empirical analysis is based on survey data of 5000 households in Beijing, China. The results indicate that the current uniform price of waste disposal is set too high for low-income people, and waste fees to the household disposable income or total household spending ratio are too low for the medium- and high-income families. An increasing block pricing model can prevent this kind of situation, and not only solve the problem of lack of funds, but also enhance the residents' awareness of environmental protection. A comparative study based on the grey system model is made by having a preliminary forecast for the waste emissions reduction effect of the pay-as-you-throw programme in the next 5 years of Beijing, China. The results show that the effect of the pay-as-you-throw programme is not only to promote the energy conservation and emissions reduction, but also giving a further improvement of the environmental quality.

  13. Who Uses a Price Transparency Tool? Implications for Increasing Consumer Engagement.

    Science.gov (United States)

    Gourevitch, Rebecca A; Desai, Sunita; Hicks, Andrew L; Hatfield, Laura A; Chernew, Michael E; Mehrotra, Ateev

    2017-01-01

    Despite the recent proliferation of price transparency tools, consumer use and awareness of these tools is low. Better strategies to increase the use of price transparency tools are needed. To inform such efforts, we studied who is most likely to use a price transparency tool. We conducted a cross-sectional study of use of the Truven Treatment Cost Calculator among employees at 2 large companies for the 12 months following the introduction of the tool in 2011-2012. We examined frequency of sign-ons and used multivariate logistic regression to identify which demographic and health care factors were associated with greater use of the tool. Among the 70 408 families offered the tool, 7885 (11%) used it at least once and 854 (1%) used it at least 3 times in the study period. Greater use of the tool was associated with younger age, living in a higher income community, and having a higher deductible. Families with moderate annual out-of-pocket medical spending ($1000-$2779) were also more likely to use the tool. Consistent with prior work, we find use of this price transparency tool is low and not sustained over time. Employers and payers need to pursue strategies to increase interest in and engagement with health care price information, particularly among consumers with higher medical spending.

  14. The Production of Synbiotic Bread by Microencapsulation

    Directory of Open Access Journals (Sweden)

    Anousheh Sharifan

    2016-01-01

    Full Text Available Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5 % wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5 % inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.

  15. The Production of Synbiotic Bread by Microencapsulation.

    Science.gov (United States)

    Seyedain-Ardabili, Mojan; Sharifan, Anousheh; Tarzi, Babak Ghiassi

    2016-03-01

    Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5% wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5% inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.

  16. Tobacco price increases and population interest in smoking cessation in Japan between 2004 and 2016: a Google Trends analysis.

    Science.gov (United States)

    Tabuchi, Takahiro; Fukui, Keisuke; Gallus, Silvano

    2018-01-31

    Tobacco price increases can generate increased public interest in smoking cessation, but it is not clear how long this interest lasts. Our objective was to evaluate the duration of the impact of cigarette price increase in Japan using Google search data. Monthly or daily aggregated Google search volume for smoking cessation in Japan from 2004 to 2016 was collected in terms of relative search volume (RSV) ranging from 0-100. Using monthly RSV data, we evaluated possible relationships between the RSVs and tobacco control measures in Japan. Time periods within which the impact of search volume significantly increased were identified by cluster detection test, using daily RSV data. A spike in RSV preceding the enforcement of a cigarette price increase revealed an anticipation effect. Between 2004 and 2016 the three highest monthly RSV spikes were observed in July 2006 (RSV=66), when cigarette prices increased by 11%, and in September (RSV=90) and October 2010 (RSV=100), when cigarette prices increased by 37%. Regarding daily RSV, the detected cluster size around the price increase in 2010 (52 days) was longer than that in 2006 (17 days). In 2010, a cluster period of 25 days before the date of the price increase was observed, suggesting an anticipation effect. After the onset of the price increase, a cluster of 27 days was detected. When the cigarette price increased due to consumption tax in April 2014, almost no anticipation effect was observed. The population impact of tobacco price increases on smoking cessation may be assessed using Google Trends data. The cluster indicates that a higher cigarette price increase had a higher and longer-lasting effect on population interest in cessation, but the impact may continue for a relatively short time. To examine the duration of the impact of cigarette price increases on population interest in smoking cessation in Japan, Google search data for smoking cessation was analyzed. Between 2004 and 2016 the three highest spikes of

  17. Impact of energy price increases of an export dependent economy: Zambia, 1970-82.

    OpenAIRE

    Suckling J

    1985-01-01

    ILO pub-WEP pub. Working paper examining the impact of higher energy costs, partic. Petroleum price increases, on economic development trends, 1970-1982, in Zambia - covers balance of payments, economic growth, trade, inflation, wages, employment, income distribution, consumption, etc.; discusses economic policy options. References, statistical tables.

  18. How does increased corn-ethanol production affect US natural gas prices?

    International Nuclear Information System (INIS)

    Whistance, Jarrett; Thompson, Wyatt

    2010-01-01

    In recent years, there has been a push to increase biofuel production in the United States. The biofuel of choice, so far, has been ethanol produced from corn. The effects of increased corn-ethanol production on the consumer prices of food and energy continue to be studied and debated. This study examines, in particular, the effects of increased corn-ethanol production on US natural gas prices. A structural model of the natural gas market is developed and estimated using two stage least squares. A baseline projection for the period 2007-2018 is determined, and two scenarios are simulated. In the first scenario, current biofuel policies including EISA mandates, tariffs, and tax credits are removed. In the second scenario, we hold ethanol production to the level required only for largely obligatory additive use. The results indicate that the increased level of corn-ethanol production occurring as a result of the current US biofuel policies may lead to natural gas prices that are as much as 0.25% higher, on average, than if no biofuel policies were in place. A similar comparison between the baseline and second scenario indicates natural gas prices could be as much as 0.5% higher, on average, for the same period.

  19. How does increased corn-ethanol production affect US natural gas prices?

    Energy Technology Data Exchange (ETDEWEB)

    Whistance, Jarrett; Thompson, Wyatt [University of Missouri, Columbia, MO 65203 (United States)

    2010-05-15

    In recent years, there has been a push to increase biofuel production in the United States. The biofuel of choice, so far, has been ethanol produced from corn. The effects of increased corn-ethanol production on the consumer prices of food and energy continue to be studied and debated. This study examines, in particular, the effects of increased corn-ethanol production on US natural gas prices. A structural model of the natural gas market is developed and estimated using two stage least squares. A baseline projection for the period 2007-2018 is determined, and two scenarios are simulated. In the first scenario, current biofuel policies including EISA mandates, tariffs, and tax credits are removed. In the second scenario, we hold ethanol production to the level required only for largely obligatory additive use. The results indicate that the increased level of corn-ethanol production occurring as a result of the current US biofuel policies may lead to natural gas prices that are as much as 0.25% higher, on average, than if no biofuel policies were in place. A similar comparison between the baseline and second scenario indicates natural gas prices could be as much as 0.5% higher, on average, for the same period. (author)

  20. Effect of Price Increases on the Internet Search Traffic of Turkey

    Directory of Open Access Journals (Sweden)

    Zeynep Didem UNUTMAZ DURMUŞOĞLU

    2017-04-01

    Full Text Available As being the result a series of research/study, several prevention/action plans has been implemented to avoid/decrease the habits of cigarette and similar tobacco products through the World. Our country has been regarded as the first country implementing these international action plans, entirely. In this context, one of the most important arrangements has been decreasing the attractiveness of smoking by increasing the prices of them. The increase in the cigarette prices may end with attempts to quit smoking or to find an alternative/cheaper product. The general trend in this search behavior can be analyzed via the analysis of internet searches. In this study, by the use of the data provided by Google Trends, the qualification and magnitude of this search behavior after the price increase realized in 2015 and 2016 is analyzed. In the light of the statistical findings; it is understood that, price increases in our country generally ends with finding cheaper or substitute products instead of quitting the cigarettes.

  1. Does the U.S. biofuels mandate increase the price at the pump?

    Science.gov (United States)

    Bolotin, Stephen R.

    The Renewable Fuel Standard (RFS) as amended by the Energy Independence and Security Act of 2007 created a federal mandate for blending conventional biofuels like corn-based ethanol and advanced biofuels like biodiesel and renewable gasoline into the United States transportation fuel supply. The RFS established yearly blending standards for the obligated parties--refiners and importers of petroleum products--that increase progressively until reaching a high of 36 billion gallons by 2022. Each ethanol-equivalent gallon of biofuel blended is assigned a unique Renewable Identification Number (RIN) through the Environmental Protection Agency's (EPA) Moderated Transaction System (EMTS). At year's close, obligated parties must submit their allotted RIN obligations to the EPA to demonstrate compliance. In the case of under-compliance or over-compliance, RINs can be traded between obligated parties freely through the EMTS or carried over for use in the next year. It follows, then, that a RIN carries a market value reflective of the cost of complying with RFS regulations. Indeed, most biofuels cost more than their fossil-based equivalents. When the price of a corn ethanol RIN went from 2-3 cents each in 2012 to nearly $1.50 in July of 2013 due to a perceived shortage in corn ethanol RINs, obligated parties faced the prospect of multimillion-dollar compliance cost increases. Arguing that RFS makes fuel significantly more expensive for consumers, petroleum companies have begun to advocate for the full repeal of the RFS, winning over some allies in Congress. The future of this program is uncertain. In an attempt to quantify the concerns of RFS critics, this thesis estimated the effect that RIN prices have on the wholesale cost of diesel fuel. Using daily price data from January 2011 through August of 2013 on RINs and crude oil, I specified twelve OLS regression models that predict the passthrough of the diesel RIN price to wholesale diesel price. My statistical analysis

  2. Impact of future price increase on ordering policies for deteriorating items under quadratic demand

    Directory of Open Access Journals (Sweden)

    Nita H. Shah

    2016-06-01

    Full Text Available When a supplier announces a price increase at a certain time in the future, for each retailer it is important to choose whether to purchase supplementary stock to take benefit of the current lower price or procure at a new price. This article focuses on the possible effects of price increase on a retailer’s replenishment strategy for constant deterioration of items. Here, quadratic demand is debated; which is appropriate for the products for which demand increases initially and subsequently it starts to decrease with the new version of the substitute. We discuss two scenarios in this study: (I when the special order time coincides with the retailer’s replenishment time and (II when the special order time falls during the retailer’s sales period. We determine an optimal ordering policy for each case by maximizing total cost savings between special and regular orders during the depletion time of the special order quantity. Scenarios are established and illustrated with numerical examples. Through, sensitivity analysis important inventory parameters are classified. Graphical results, in two and three dimensions, are exhibited with supervisory decision.

  3. Bee bread increases honeybee haemolymph protein and promote better survival despite of causing higher Nosema ceranae abundance in honeybees.

    Science.gov (United States)

    Basualdo, Marina; Barragán, Sergio; Antúnez, Karina

    2014-08-01

    Adequate protein nutrition supports healthy honeybees and reduces the susceptibility to disease. However little is known concerning the effect of the diet on Nosema ceranae development, an obligate intracellular parasite that disturbs the protein metabolism of honeybees (Apis mellifera). Here we tested the effect of natural (bee bread) and non-natural protein diets (substitute) on haemolymph proteins titers of honeybee and N. ceranae spore production. The natural diet induced higher levels of protein and parasite development, but the survival of bees was also higher than with non-natural diets. The data showed that the administration of an artificially high nutritious diet in terms of crude protein content is not sufficient to promote healthy bees; rather the protein ingested should be efficiently assimilated. The overall results support the idea that the physiological condition of the bees is linked to protein levels in the haemolymph, which affects the tolerance to parasite; consequently the negative impact of the parasite on host fitness is not associated only with the level of infection. © 2014 Society for Applied Microbiology and John Wiley & Sons Ltd.

  4. Cigarette prices and smoking prevalence after a tobacco tax increase--Turkey, 2008 and 2012.

    Science.gov (United States)

    Kostova, Deliana; Andes, Linda; Erguder, Toker; Yurekli, Ayda; Keskinkılıç, Bekir; Polat, Sertaç; Culha, Gönül; Kilinç, Evin Aras; Taştı, Enver; Erşahin, Yılmaz; Ozmen, Mehmet; San, Ramazan; Ozcebe, Hilal; Bilir, Nazmi; Asma, Samira

    2014-05-30

    Raising the price of tobacco products has been shown to reduce tobacco consumption in the United States and other high-income countries, and evidence of this impact has been growing for low- and middle-income countries as well. Turkey is a middle-income country surveyed by the Global Adult Tobacco Survey (GATS) twice in a 4-year period, in 2008 and 2012. During this time, the country introduced a policy raising its Special Consumption Tax on Tobacco and implemented a comprehensive tobacco control program banning smoking in public places, banning advertising, and introducing graphic health warnings. The higher tobacco tax took effect in early 2010, allowing sufficient time for subsequent changes in prices and smoking to be observed by the time of the 2012 GATS. This report uses data from GATS Turkey to examine how cigarette prices changed after the 2010 tax increase, describe the temporally associated changes in smoking prevalence, and learn whether this smoking prevalence changed more in some demographic groups than others. From 2008 to 2012, the average price paid for cigarettes increased by 42.1%, cigarettes became less affordable, and smoking prevalence decreased by 14.6%. The largest reduction in smoking was observed among persons with lower socioeconomic status (SES), highlighting the potential role of tax policy in reducing health disparities across socioeconomic groups.

  5. Health impacts of increasing alcohol prices in the European Union: a dynamic projection.

    Science.gov (United States)

    Lhachimi, Stefan K; Cole, Katie J; Nusselder, Wilma J; Smit, H A; Baili, Paolo; Bennett, Kathleen; Pomerleau, Joceline; McKee, Martin; Charlesworth, Kate; Kulik, Margarete C; Mackenbach, Johan P; Boshuizen, Hendriek

    2012-09-01

    Western Europe has high levels of alcohol consumption, with corresponding adverse health effects. Currently, a major revision of the EU excise tax regime is under discussion. We quantify the health impact of alcohol price increases across the EU. We use alcohol consumption data for 11 member states, covering 80% of the EU-27 population, and corresponding country-specific disease data (incidence, prevalence, and case-fatality rate of alcohol related diseases) taken from the 2010 published Dynamic Modelling for Health Impact Assessment (DYNAMO-HIA) database to dynamically project the changes in population health that might arise from changes in alcohol price. Increasing alcohol prices towards those of Finland (the highest in the EU) would postpone approximately 54,000 male and approximately 26,100 female deaths over 10 years. Moreover, the prevalence of a number of chronic diseases would be reduced: in men by approximately 97,800 individuals with diabetes, 65,800 with stroke and 62,200 with selected cancers, and in women by about 19,100, 23,500, and 27,100, respectively. Curbing excessive drinking throughout the EU completely would lead to substantial gains in population health. Harmonisiation of prices to the Finnish level would, for selected diseases, achieve more than 40% of those gains. Copyright © 2012 Elsevier Inc. All rights reserved.

  6. Mandatory iodine fortification of bread and salt increases iodine excretion in adults in Denmark - A 11-year follow-up study

    DEFF Research Database (Denmark)

    Rasmussen, Lone Banke; Jørgensen, Torben; Perrild, Hans

    2014-01-01

    in the use of iodine supplements, and with bread intake at follow-up. Salt intake, education, self-rated health, smoking, alcohol intake and physical activity were not associated with the increase in iodine excretion. Conclusions: The strategy to combat iodine deficiency in Denmark seems to be working......Background & aims: Iodine fortification is widespread. Systematic monitoring of iodine fortification programs should be carried out to secure an optimal fortification level. Our aim was to investigate the effectiveness of the Danish iodine fortification program by comparing iodine excretion...... at baseline and at 11-year follow-up, and to study determinants for any change in iodine intake including dietary habits, education, life style factors and health parameters. Methods: A follow-up study based on the Danish DanThyr cohort examined in 1997-1998 just before iodine fortification was introduced...

  7. A research on bread consumption of families living in the central district of Tokat province

    Directory of Open Access Journals (Sweden)

    Zeynep EKMEKCİ BAL

    2013-06-01

    Full Text Available In this study, bread consumption statuses of families living in the central district of Tokat province were identified. Data were obtained from 272 consumers in November 2012. According to the findings, the amount of per capita bread consumption is 291.95 g which is lower than the national average consumption. The most frequently consumed bread type of families was loaf bread with 70.59%. Consumers were mainly purchased bread from supermarkets (80.51% and oven (25.37%. More than half of consumers think that the quality of bread sold in the market is insufficient. Several families cannot consume a significant portion of bread purchased during the day; they re-used some of the staled bread and wasted the rest of staled bread. Measures should be taken to prevent the waste of bread. The quality of the bread produced should be increased and a necessary care for hygiene should be taken during production and sales stages.

  8. How do urban households in China respond to increasing block pricing in electricity? Evidence from a fuzzy regression discontinuity approach

    International Nuclear Information System (INIS)

    Zhang, Zibin; Cai, Wenxin; Feng, Xiangzhao

    2017-01-01

    China is the largest electricity consumption country after it has passed the United States in 2011. Residential electricity consumption in China grew by 381.35% (12.85% per annum) between 2000 and 2013. In order to deal with rapid growth in residential electricity consumption, an increasing block pricing policy was introduced for residential electricity consumers in China on July 1st, 2012. Using difference-in-differences models with a fuzzy regression discontinuity design, we estimate a causal effect of price on electricity consumption for urban households during the introduction of increasing block pricing policy in Guangdong province of China. We find that consumers do not respond to a smaller (approximately 8%) increase in marginal price. However, consumers do respond to a larger increase in marginal price. An approximately 40% increase in marginal price induces an approximately 35% decrease in electricity use (284 kW h per month). Our results suggest that although the increasing block pricing could affect the behavior of households with higher electricity use, there is only a limit potential to overall energy conservation. - Highlights: • Estimate electricity consumption changes in response to the IBP in China. • Employ quasi-experimental approach and micro household level data in China. • Households do not respond to a smaller increase in marginal price. • 40% increase in marginal price induces a 35% decrease in electricity use.

  9. Information or prices, which is most powerful in increasing consumer demand for organic vegetables?

    DEFF Research Database (Denmark)

    Smed, Sinne; Andersen, Laura Mørch

    2012-01-01

    and indirectly obtained information as well as prices. The results show, that there are larger effects of information for households where the information is in accordance with initial knowledge and attitudes, hence the positive segments react more to information whereas the negative segments react more...... to prices. “New” consumers can be persuaded to buy organic vegetables by providing information about the negative health effects of consuming conventional vegetables since it increases the probability of an organic purchase. Once consumers have entered the organic marked for vegetables, information...... that link health and the consumption of organic vegetables will increase consumption. The results are important for firms and producers who want to successfully target information to different consumer groups with the aim of increasing the market share for organic food....

  10. Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Dalia Cizeikiene

    2013-01-01

    Full Text Available In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF with several lactic acid bacteria (LAB of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS. Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicrylhydrazyl (DPPH radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE per 100 g, respectively was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively, compared to the unfermented seeds (805 mg of RE per 100 g. The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions. This

  11. Nicotine reduction as an increase in the unit price of cigarettes: a behavioral economics approach.

    Science.gov (United States)

    Smith, Tracy T; Sved, Alan F; Hatsukami, Dorothy K; Donny, Eric C

    2014-11-01

    Urgent action is needed to reduce the harm caused by smoking. Product standards that reduce the addictiveness of cigarettes are now possible both in the U.S. and in countries party to the Framework Convention on Tobacco Control. Specifically, standards that required substantially reduced nicotine content in cigarettes could enable cessation in smokers and prevent future smoking among current non-smokers. Behavioral economics uses principles from the field of microeconomics to characterize how consumption of a reinforcer changes as a function of the unit price of that reinforcer (unit price=cost/reinforcer magnitude). A nicotine reduction policy might be considered an increase in the unit price of nicotine because smokers are paying more per unit of nicotine. This perspective allows principles from behavioral economics to be applied to nicotine reduction research questions, including how nicotine consumption, smoking behavior, use of other tobacco products, and use of other drugs of abuse are likely to be affected. This paper reviews the utility of this approach and evaluates the notion that a reduction in nicotine content is equivalent to a reduction in the reinforcement value of smoking-an assumption made by the unit price approach. Copyright © 2014 Elsevier Inc. All rights reserved.

  12. Repeat Guests’ Perception about New Facilities and Increased Price at Padma Hotel Bandung

    Directory of Open Access Journals (Sweden)

    Reza Ashari Nasution

    2012-01-01

    Full Text Available In 2009 after one and a half year closed for reconstruction, Malya Hotel Bandung renewed,reopened, rebranded with new name Padma Hotel Bandung. The changes are not only aboutthe name but also the logo, the concept, the grade, and the facilities inside and outside room.This results in higher price to customers. At the opening, Padma Hotel Bandung has focusedtheir marketing promotion on Malya repeat guest . The management concerns about theguests’ perception about the additional price because they will be the main visitors to thehotel. Survey was conducted and the findings reveal that the guests’ perception about theoverall inside and outside room is really good. They agreed that Padma Hotel Bandung hasprovided better facilities compared to Malya Hotel. Some facilities have been identified toinfluence customers’ perception about the overall perception about new facilities. Related tothe increased price, the answer quite varies. The repeat guests stated their doubt about thefairness of the price. Even though, they wanted to come back due to emotional benefitscustomers can get from the new Padma Hotel.Key words: repeat customer, rebranding, customer perception, repurchase intention, servicemarketing

  13. Effect of increasing levels of zinc fortificant on the iron absorption of bread co-fortified with iron and zinc consumed with a black tea.

    Science.gov (United States)

    Olivares, Manuel; Castro, Carla; Pizarro, Fernando; de Romaña, Daniel López

    2013-09-01

    Iron (Fe) and zinc's (Zn) interaction at the absorptive level can have an effect on the success of co-fortification of wheat flour with both minerals on iron deficiency prevention. The aim of the study was to determine the effect of increasing levels of zinc fortificant on the iron absorption of bread co-fortified with iron and zinc consumed with a black tea. Twelve women aged 33-42 years participated in the study. They received on four different days 200 mL of black tea and 100 g of bread made with wheat flour (70% extraction) fortified with either 30 mg Fe/kg alone, as ferrous sulfate (A), or with the same Fe-fortified flour, but with graded levels of Zn, as zinc sulfate: 30 mg/kg (B), 60 mg/kg (C), or 90 mg/kg (D). Fe radioisotopes ((59)Fe and (55)Fe) of high specific activity were used as tracers, and Fe absorption iron was measured by the incorporation of radioactive Fe into erythrocytes. The geometric mean and range of ±1 SD of Fe absorption were as follows: A = 6.5% (2.2-19.3%), B = 4.6% (1.0-21.0%), C = 2.1% (0.9-4.9%), and D = 2.2% (0.7-6.6%), respectively; ANOVA for repeated measures F = 10.9, p flour fortified with 30 mg/kg of Fe, as ferrous sulfate, and co-fortified with zinc, as zinc sulfate consumed with black tea is significantly decreased at a zinc fortification level of ≥60 mg/kg flour.

  14. Price movements guided by the OPEC cartel, when there is a possible increase on prices inside the Market

    Directory of Open Access Journals (Sweden)

    Alex Paubel Junger

    2017-07-01

    Full Text Available The main purpose of this paper is to calculate the estimation of oil supply and demand in the last 12 quarters (2013-2015, using an OLSconometric model, indicating the supply and demand of the market, in a second moment the oil market current supply and demand curves would be indicated for the average price of Brent oil in the abovementioned period. So that in a second moment the "dead weight" of OPEC's economic price model is calculated and how this deadweight economically affects the oil and gas market globally, economically withdrawing the profits that the main producers could obtain if OPEC did not set the price artificially in unstable political scenarios. Lastly, regarding the global economy, and more precisely, the loss in the energy through financial results due the actions taken by OPEC led by Saudi Arabia and its partners in the Middle East, indicating the market failures caused by a cartel.

  15. Energy consumption and economic development after the energy price increases of 1973

    International Nuclear Information System (INIS)

    Danielewski, J.

    1993-01-01

    The interdependence between energy consumption and economic development are highlighted in this research, which focuses on energy price rises between 1973 and 1989. Three groups of countries are identified, developing and developed market economies and centrally planned economies. Two areas of interdependence are examined, firstly the dynamic relationship between primary energy consumption growth and real economic growth and secondly the static relationship between primary energy consumption and national income. In the period under review, developing market economies reacted most strongly to higher energy prices, with lower energy consumption while maintaining real growth in the Gross Domestic Product. However developing countries and centrally planned economies increased their energy consumption per unit of national income although the rate of increase slowed after 1975. (UK)

  16. Influence of cassava genotype and composite flours’ substitution level on rheological behaviour during bread-making

    Directory of Open Access Journals (Sweden)

    Sergio Henao Osorio

    2009-01-01

    Full Text Available Given increasing dependence on imported wheat, studies have been carried out in Colombia regarding the use of composite wheat-cassava flour in bread-making. A project was carried out from 1986-1991 in which different cassava genotypes, harvest ages, substitution levels and bread acceptability were evaluated. However, these studies did not have any effect on the baking sector because a constant supply of high quality, high volume and reasonably-priced cassava flour was lacking. Based on these studies, this work was aimed at determining the influence of three industrial cassava market genotypes (CMC-40, HMC-1, MCOL-1505, using four wheat-cassava flour composite substitution levels (0%, 5%, 10%, 15% regarding the rheological and fermentative characteristics of dough in bread-making. Farinogram, alveogram, amylogram and falling number index analysis were analysed. Specific volume and acceptability of three types of bread (common, mold and hamburger were evaluated. It was determined that composite flours had higher fiber and reduced sugar content than the wheat flour pattern, thereby increasing wa-ter absorption and available sugar content during fermentation. Dough development time for the composite flours was half the a-verage required for wheat flour and the tolerance index was higher; its stability became reduced due to increased substitution le-vels and its firmness increased due to a rise in water absorption. Falling number values came within an acceptable range (250-400 s. The specific volume of all bread having 5% and 10% substitution was higher than that for the pattern. The best general acceptability was assigned to common and mold type bread from all varieties and substitution levels.

  17. Use of Supermarket Scanner Data to Measure Bread Consumption and Nutrition Choice in Scotland

    OpenAIRE

    Revoredo-Giha, Cesar; Lamprinopoulou-Kranis, Chrysa; Toma, Luiza; Kupiec-Teahan, Beata; Leat, Philip M.K.; Cacciolatti, Luca

    2009-01-01

    The recent rise in food prices has increased the concern about the choice of a healthy food basket, especially in the context of the discussion around the formulation of a National Food Policy for Scotland. This concern has brought back the interest in the price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical ways of cereals use in the UK and nutritionists re...

  18. Quality evaluation of little millet (Panicum miliare) incorporated functional bread.

    Science.gov (United States)

    Mannuramath, Mamata; Yenagi, Nirmala; Orsat, Valerie

    2015-12-01

    The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

  19. Does price efficiency increase with trading volume? Evidence of nonlinearity and power laws in ETFs

    Science.gov (United States)

    Caginalp, Gunduz; DeSantis, Mark

    2017-02-01

    Whether efficiency increases with increasing volume is an important issue that may illuminate trader strategies and distinguish between market theories. This relationship is tested using 124,236 daily observations comprising 68 large and liquid U.S. equity exchange traded funds (ETFs). ETFs have the advantage that efficiency can be measured in terms of the deviation between the trading price and the underlying net asset value that is reported each day. Our findings support the hypothesis that the relationship between volume and efficiency is nonlinear. Indeed, efficiency increases as volume increases from low to moderately high levels, but then decreases as volume increases further. The first part tends to support the idea that higher volume simply facilitates transactions and maintains efficiency, while the latter part, i.e., even higher volumes, supports the ansatz that increased volume is associated with increased speculation that ignores valuation and decreases efficiency. The results are consistent with the hypothesis that valuation is only part of the motivation for traders. Our methodology accounts for fund heterogeneity and contemporaneous correlations. Similar results are obtained when daily price volatility is introduced as an additional independent variable.

  20. Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production

    Directory of Open Access Journals (Sweden)

    Popov Stevan D.

    2005-01-01

    Full Text Available The waste brewer's yeast S. cerevisiae (activated and non-activated was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.

  1. Easing the natural gas crisis: Reducing natural gas prices through increased deployment of renewable energy and energy efficiency

    Energy Technology Data Exchange (ETDEWEB)

    Wiser, Ryan; Bolinger, Mark; St. Clair, Matt

    2004-12-21

    Heightened natural gas prices have emerged as a key energy-policy challenge for at least the early part of the 21st century. With the recent run-up in gas prices and the expected continuation of volatile and high prices in the near future, a growing number of voices are calling for increased diversification of energy supplies. Proponents of renewable energy and energy efficiency identify these clean energy sources as an important part of the solution. Increased deployment of renewable energy (RE) and energy efficiency (EE) can hedge natural gas price risk in more than one way, but this paper touches on just one potential benefit: displacement of gas-fired electricity generation, which reduces natural gas demand and thus puts downward pressure on gas prices. Many recent modeling studies of increased RE and EE deployment have demonstrated that this ''secondary'' effect of lowering natural gas prices could be significant; as a result, this effect is increasingly cited as justification for policies promoting RE and EE. This paper summarizes recent studies that have evaluated the gas-price-reduction effect of RE and EE deployment, analyzes the results of these studies in light of economic theory and other research, reviews the reasonableness of the effect as portrayed in modeling studies, and develops a simple tool that can be used to evaluate the impact of RE and EE on gas prices without relying on a complex national energy model. Key findings are summarized.

  2. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.

    Science.gov (United States)

    van Kleef, Ellen; Vrijhof, Milou; Polet, Ilse A; Vingerhoeds, Monique H; de Wijk, René A

    2014-09-02

    Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children's bread choices from white to whole wheat during breakfast to increase whole grain intake. In a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast. Results of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects. Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes.

  3. MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF WARANKASHI ENRICHED BREAD

    Directory of Open Access Journals (Sweden)

    O. E. Dudu

    2012-08-01

    Full Text Available The study was carried out to determine the microbiological and nutritional quality, organoleptic, rheological and textural effect as well as the effect on the shelf life of wheat bread enriched with West African cottage cheese (warankashi at different substitution levels (1 %, 3 % and 5 %. The protein and fat content of wheat bread significantly increased but carbohydrate levels decreased significantly as enrichment with Warankashi increased. The amino acid profile of the wheat bread increased with increasing enrichment. The incorporation of Warankashi into wheat flour affected the rheological and textural properties of wheat flour; the rate of water absorption of the wheat flour decreased as Warankashi incorporation levels increased. Also, the dough stability time of the enriched flours was lesser than that of the wheat flour. The 3 % enrichment level had the highest dough consistency (520 BU. The extensibility of 1 % and 3 % wara bread dough were the same while that of wheat flour bread and 5 % Warankashi were the same. The 3 % wara bread dough had the highest resistance to extension. Shelf life of the bread remained unaffected by Warankashi incorporation but the rate of bacteria and fungi (yeast and mould growth decreased significantly (P < 0.05 as enrichment levels increased. There was no significant difference between the organoleptic properties of wheat bread to that of the enriched breads but the 3 % Warankshi enriched bread had the highest consumer acceptability.

  4. [Burden of smoking-related disease and potential impact of cigarette price increase in Peru].

    Science.gov (United States)

    Bardach, Ariel E; Caporale, Joaquín E; Alcaraz, Andrea; Augustovski, Federico; Huayanay-Falconí, Leandro; Loza-Munarriz, Cesar; Hernández-Vásquez, Akram; Pichon-Riviere, Andrés

    2016-01-01

    . To calculate the burden of smoking-related disease and evaluate the potential economic and health impact of tax-induced cigarette price increase in Peru. A microsimulation model was used to estimate smoking-attributable impact on mortality, quality of life, and costs associated with heart and cerebrovascular disease, chronic obstructive pulmonary disease, pneumonia, lung cancer, and another nine cancers. Three scenarios, involving increased taxes, were evaluated. . A yearly total of 16,719 deaths, 6,926 cancer diagnoses, 7,936 strokes, and 7,548 hospital admissions due to cardiovascular disease can be attributed to smoking in Peru. Similarly, 396,069 years of life are lost each year from premature death and disability, and the cost of treating smoking-attributable health issues rises to 2,500 million soles (PEN 2015). Currently, taxes on tobacco cover only 9.1% of this expense. If cigarette prices were to increase by 50% over the next 10 years, 13,391 deaths, 6,210 cardiovascular events, and 5,361 new cancers could be prevented, representing an economic benefit of 3,145 million (PEN) in savings in health costs and increases in tax revenues. . Smoking-attributable burden of disease and costs to the health system are very high in Peru. Higher cigarette taxes could have substantial health and economic benefits for the country.

  5. Advances in gluten-free bread technology.

    Science.gov (United States)

    Ngemakwe, P H Nitcheu; Le Roes-Hill, M; Jideani, V A

    2015-06-01

    The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. In recent years, enzymes (transglutaminase and cyclodextrinase) and hydrocolloids (carboxymethylcellulose and hydroxypropylmethylcellulose) have become the main focus for the improvement of gluten-free bread. Transglutaminase has been shown to improve the dough viscoelasticity and decrease crumb hardness (6.84-5.73 N) of the resulting bread. Cyclodextrinase also enhances dough viscoelasticity, resulting in an improvement of 53% in shape index and crumb firmness. Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60-70 BU) and bread volume (230-267 cm(3)/100 g bread). © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  6. World energy 2007: an increase of consumptions in spite of the flight of prices

    International Nuclear Information System (INIS)

    Martin-Amouroux, J.M.

    2008-01-01

    At the end of the year 2007, the energy prices have continued to increase. Compared with 2006 (2.4%), the world primary consumption has increased (2.8%), as well as those of the electric power: (3.7%) to (4.5%), whereas the GDP (gross domestic product) has not changed. The emergent economies have still taken the greatest part of this growth, but for them, as for the OECD member countries, the year 2007 presents some particularities. The North America is hard at restraining the increase of its consumption. Asia, is always at the first place of the emergent economies but is not alone. The flame thermics is gaining ground in the world electric production. Between the fossil fuels, coal is gaining gas and still more petroleum. Concerning CO 2 , the increase is continuing. (O.M.)

  7. The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.

    Science.gov (United States)

    Gil-Humanes, Javier; Pistón, Fernando; Barro, Francisco; Rosell, Cristina M

    2014-01-01

    Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet.

  8. Are sweet snacks more sensitive to price increases than sugar-sweetened beverages: analysis of British food purchase data.

    Science.gov (United States)

    Smith, Richard D; Cornelsen, Laura; Quirmbach, Diana; Jebb, Susan A; Marteau, Theresa M

    2018-04-26

    Taxing sugar-sweetened beverages (SSBs) is now advocated, and implemented, in many countries as a measure to reduce the purchase and consumption of sugar to tackle obesity. To date, there has been little consideration of the potential impact that such a measure could have if extended to other sweet foods, such as confectionery, cakes and biscuits that contribute more sugar to the diet than SSBs. The objective of this study is to compare changes in the demand for sweet snacks and SSBs arising from potential price increases. Secondary data on household itemised purchases of all foods and beverages from 2012 to 2013. Representative sample of 32 249 households in Great Britain. Change in food and beverage purchases due to changes in their own price and the price of other foods or beverages measured as price elasticity of demand for the full sample and by income groups. Chocolate and confectionery, cakes and biscuits have similar price sensitivity as SSBs, across all income groups. Unlike the case of SSBs, price increases in these categories are also likely to prompt reductions in the purchase of other sweet snacks and SSBs, which magnify the overall impact. The effects of price increases are greatest in the low-income group. Policies that lead to increases in the price of chocolate and confectionery, cakes and biscuits may lead to additional and greater health gains than similar increases in the price of SSBs through direct reductions in the purchases of these foods and possible positive multiplier effects that reduce demand for other products. Although some uncertainty remains, the associations found in this analysis are sufficiently robust to suggest that policies-and research-concerning the use of fiscal measures should consider a broader range of products than is currently the case. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly

  9. The physics of bread

    Science.gov (United States)

    Crease, Robert P.

    2017-10-01

    Nathan Myhrvold - the polymath physicist whose passions range from cosmology to cooking - is this month publishing a massive, five-volume book about the science of bread and bread-making. Robert P Crease catches up with this intellectual livewire at his Cooking Lab headquarters in Seattle

  10. (Hqcf) for Bread Production

    African Journals Online (AJOL)

    OSE

    inclusion policy (r = -0.273); awareness of potential value of HQCF inclusion in bread production (r = -. 0.340) and the bakers' willingness to .... per week from bread production. 148. Haematological Indices and Cost Benefits of Growing Pigs ..... branches and zone with every members present and with each member given a ...

  11. Isoflavone profile and biological activity of soy bread.

    Science.gov (United States)

    Zhang, Yu Chu; Albrecht, Daniel; Bomser, Joshua; Schwartz, Steven J; Vodovotz, Yael

    2003-12-17

    The present study examines the ability of isoflavone extracts from whole soy bread and two soy bread fractions, crumb and crust, to modulate the proliferation of human prostate cancer PC-3 cells. Total isoflavone content in the two fractions of soy bread were similar (3.17 micromol/g dry basis). However, their conjugate patterns were altered. Both fractions of soy bread contained a similar level of isoflavone aglycones ( approximately 24%). Low concentrations of soy bread extracts increased PC-3 cell proliferation as much as 47% compared to untreated control. This proliferative effect in cell growth was reduced at higher extract concentration. Soy bread crust extract (10 mg/mL) reduced PC-3 cell proliferation by 15% compared to untreated control. Interestingly, wheat bread extracts increased cell proliferation at all concentrations tested. Although extracts from both breads possessed biological activity, only soy bread crust extract reduced PC-3 cell proliferation. This observation may be related to the presence of soy in this bread.

  12. Effect of increasing the price of sugar-sweetened beverages on alcoholic beverage purchases: an economic analysis of sales data.

    Science.gov (United States)

    Quirmbach, Diana; Cornelsen, Laura; Jebb, Susan A; Marteau, Theresa; Smith, Richard

    2018-04-01

    Taxing soft-drinks may reduce their purchase, but assessing the impact on health demands wider consideration on alternative beverage choices. Effects on alcoholic drinks are of particular concern, as many contain similar or greater amounts of sugar than soft-drinks and have additional health harms. Changes in consumption of alcoholic drinks may reinforce or negate the intended effect of price changes for soft-drinks. A partial demand model, adapted from the Almost Ideal Demand System, was applied to Kantar Worldpanel data from 31 919 households from January 2012 to December 2013, covering drink purchases for home consumption, providing ~6 million purchases aggregated into 11 groups, including three levels of soft-drink, three of other non-alcoholic drinks and five of alcoholic drinks. An increase in the price of high-sugar drinks leads to an increase in the purchase of lager, an increase in the price of medium-sugar drinks reduces purchases of alcoholic drinks, while an increase in the price of diet/low-sugar drinks increases purchases of beer, cider and wines. Overall, the effects of price rises are greatest in the low-income group. Increasing the price of soft-drinks may change purchase patterns for alcohol. Increasing the price of medium-sugar drinks has the potential to have a multiplier-effect beneficial to health through reducing alcohol purchases, with the converse for increases in the price of diet-drinks. Although the reasons for such associations cannot be explained from this analysis, requiring further study, the design of fiscal interventions should now consider these wider potential outcomes. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  13. Herbal Fortification of Bread with Fennel Seeds

    Directory of Open Access Journals (Sweden)

    Lipi Das

    2013-01-01

    Full Text Available Fennel seeds are a source of many nutrients, i.e. sugars, minerals, essential fatty acids, vital vitamins, protein and fibre. They are also rich in essential oil and many flavonoids. The sweet-flavoured fennel seeds are very popular worldwide and are extensively used in culinary and therapeutic fields. Bread fortified with fennel seed powder is thus likely to have higher consumer acceptability than white or other fortified bread. In this study, bread samples were prepared by supplementing white flour with fennel seed powder at the levels of 3.0, 5.0, 7.0, 10.0 and 15.0 % and their physical, sensory, antioxidant and staling characteristics were determined. Crumb moisture increased and reached the maximum at 7.0 % level of supplementation with gradual increase in crumb firmness. An attempt has been made to understand the role of fennel seed powder in the bread samples during storage. Antioxidant activity (i.e. total phenolic content, ferric reducing antioxidant power and 2,2- -diphenyl-1-picrylhydrazyl radical scavenging showed an increase up to 7.0 % level of supplementation. Bread with fennel seed content between 5.0 and 7.0 % showed the highest acceptability among the fortified bread samples.

  14. Enhancement of the folate content in Egyptian pita bread

    Directory of Open Access Journals (Sweden)

    Cornelia M. Witthöft

    2012-04-01

    Full Text Available Introduction: Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi bread, which is consumed daily. Bioprocessing (e.g. germination has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF.Methods: Prior to milling the effects of germination and drying conditions on folate content in wheat grains were studied. Pita bread was baked from wheat flour substituted with different levels of GWF. The folate content in dough and bread and rheological properties of dough were determined.Results: Germination of wheat grains resulted in, depending on temperature, 3- to 4-fold higher folate content with a maximum of 61 µg/100 g DM (dry matter. The folate content in both flour and bread increased 1.5 to 4-fold depending on the level of flour replacement with GWF. Pita bread baked with 50% sieved GWF was acceptable with respect to colour and layer separation, and had a folate content of 50 µg/100 g DM compared with 30 µg/100 g DM in conventional pita bread (0% GWF.Conclusion: Using 50% GWF, pita bread with increased folate content, acceptable for the Egyptian consumer, was produced. Consumption of this bread would increase the average daily folate intake by 75 µg.

  15. Development and analysis of composite flour bread.

    Science.gov (United States)

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

  16. Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.

    Science.gov (United States)

    Dastmalchi, Farnaz; Razavi, Seyed Hadi; Faraji, Mohammad; Labbafi, Mohsen

    2016-03-01

    The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.

  17. The effect of Taiwan's tax-induced increases in cigarette prices on brand-switching and the consumption of cigarettes.

    Science.gov (United States)

    Tsai, Yi-Wen; Yang, Chung-Lin; Chen, Chin-Shyan; Liu, Tsai-Ching; Chen, Pei-Fen

    2005-06-01

    The effect of raising cigarette taxes to reduce smoking has been the subject of several studies, which often treat the price of cigarettes as an exogenous factor given to smokers who respond to it by adjusting their smoking behavior. However, cigarette prices vary with brand and quality, and smokers can and do switch to lower-priced brands to reduce the impact of the tax on the cost of cigarettes as they try to consume the same number of cigarettes as they had before a tax hike. Using data from a two-year follow-up interview survey conducted before and after a new cigarette tax scheme was imposed in Taiwan in 2002, this study examines three behavioral changes smokers may make to respond to tax-induced cigarette price increase: brand-switching, amount consumed, and amount spent on smoking. These changes were studied in relation to smoker income, before-tax cigarette price, level of addiction, exposure to advertizing, and consumer loyalty. We found that smokers, depending upon exposure to advertizing, level of consumer loyalty and initial price of cigarettes, switched brands to maintain current smoking habits and control costs. We also found that the initial amount smoked and level of addiction, not price, at least not at the current levels in Taiwan, determined whether a smoker reduced the number of cigarettes he consumed. Copyright 2005 John Wiley & Sons, Ltd.

  18. Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake

    DEFF Research Database (Denmark)

    Rasmussen, Lone Banke; Ovesen, Lars; Christensen, Tue

    2007-01-01

    Objective To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. Design The iodine content in rye breads, wheat breads and salt samples was assessed....... The increase in iodine intake from fortification of bread and the increase in total iodine intake after fortification were estimated. Subjects Iodine intake before and after fortification was estimated based on dietary intake data from 4,124 randomly selected Danish subjects. Main results Approximately 98......% of the rye breads and 90% of the wheat breads were iodized. The median iodine intake from bread increased by 25 ( 13-43) mu g/day and the total median iodine intake increased by 63 (36-104) mu g/day. Conclusions The fortification of bread and salt has resulted in a desirable increase in iodine intake...

  19. Price-Minimizing Behaviors in a Cohort of Smokers before and after a Cigarette Tax Increase.

    Science.gov (United States)

    Betzner, Anne; Boyle, Raymond G; St Claire, Ann W

    2016-06-17

    Cigarette tax increases result in a reduced demand for cigarettes and increased efforts by smokers to reduce their cost of smoking. Less is known about how smokers think about their expenditures for cigarettes and the possible mechanisms that underlie price-minimizing behaviors. In-depth longitudinal interviews were conducted with Minnesota smokers to explore the factors that influence smokers' decisions one month prior to a $1.75 cigarette tax increase and again one and three months after the increase. A total of 42 were sampled with 35 completed interviews at all three time points, resulting in 106 interviews across all participants at all time points. A qualitative descriptive approach examined smoking and buying habits, as well as reasons behind these decisions. A hierarchy of ways to save money on cigarettes included saving the most money by changing to roll your own pipe tobacco, changing to a cheaper brand, cutting down or quitting, changing to cigarillos, and buying online. Using coupons, shopping around, buying by the carton, changing the style of cigarette, and stocking up prior to the tax increase were described as less effective. Five factors emerged as impacting smokers' efforts to save money on cigarettes after the tax: brand loyalty, frugality, addiction, stress, and acclimation.

  20. Comparison of selected sensory properties of wholemeal breads

    Directory of Open Access Journals (Sweden)

    Markéta Bednářová

    2015-08-01

    Full Text Available The aim of this study was to compare textural (firmness and sensory properties (surface colour, crumb colour, crumb texture, appearance, appearance and colour preferences between whole breads made from conventional wheat (Triticum aestivum, L. and whole breads made from unconventional wheat (Triticum aestivum, L., winter variety Skorpion, grains with blue aleuron. Wholemeal breads (control samples with marks C1, C2 and C3 were prepared of 100, 90 and 80 % amount of conventional wholemeal wheat flour to 0, 10 and 20% amount of smooth white flour made from conventional wheat using baker's experiment. Wholemeal breads (experimental samples with marks S1, S2 and S3 were prepared of unconventional wholemeal wheat flour to smooth white wheat flour in same ratio as control samples of breads. Our results showed, that negative evaluation of some sensory attributes of breads made from unconventional wheat correlated with increasing addition of wholemeal flour of this wheat. It was found that breads made from conventional wheat (100, 90 and 80% amount of conventional wholemeal flour were more acceptable in surface colour, colour and appearance preferences than these sensory attributes of breads made from unconventional wheat (same amount of wholemeal flour. Appearance and crumb colour of breads made from conventional wheat (100 and 90% amount of wholemeal flour were evaluated better than these attributes of breads made from blue coloured wheat (same amount of wholemeal flour. Appearance and crumb colour of both groups of whole wheat breads (80:20 was similarly evaluated. Crumb texture of breads made from conventional wheat (90% and 80% amount of wholemeal flour was worse than crumb texture of breads produced of same ratio of flour, but made from unconventional wheat. Breads with addition of 80% of wholemeal flour milled of blue coloured wheat were most acceptable in all of sensory attributes for evaluators. Significant difference (p <0.05 of crumb fimness

  1. Impact of the economic crisis and increase in food prices on child mortality: exploring nutritional pathways.

    Science.gov (United States)

    Christian, Parul

    2010-01-01

    The current economic crisis and food price increase may have a widespread impact on the nutritional and health status of populations, especially in the developing world. Gains in child survival over the past few decades are likely to be threatened and millennium development goals will be harder to achieve. Beyond starvation, which is one of the causes of death in famine situations, there are numerous nutritional pathways by which childhood mortality can increase. These include increases in childhood wasting and stunting, intrauterine growth restriction, and micronutrient deficiencies such as that of vitamin A, iron, and zinc when faced with a food crisis and decreased food availability. These pathways are elucidated and described. Although estimates of the impact of the current crisis on child mortality are yet to be made, data from previous economic crises provide evidence of an increase in childhood mortality that we review. The current situation also emphasizes that there are vast segments of the world's population living in a situation of chronic food insecurity that are likely to be disproportionately affected by an economic crisis. Nutritional and health surveillance data are urgently needed in such populations to monitor both the impacts of a crisis and of interventions. Addressing the nutritional needs of children and women in response to the present crisis is urgent. But, ensuring that vulnerable populations are also targeted with known nutritional interventions at all times is likely to have a substantial impact on child mortality.

  2. Hospital Prices Increase in California, Especially Among Hospitals in the Largest Multi-hospital Systems

    Directory of Open Access Journals (Sweden)

    Glenn A. Melnick PhD

    2016-06-01

    Full Text Available A surge in hospital consolidation is fueling formation of ever larger multi-hospital systems throughout the United States. This article examines hospital prices in California over time with a focus on hospitals in the largest multi-hospital systems. Our data show that hospital prices in California grew substantially (+76% per hospital admission across all hospitals and all services between 2004 and 2013 and that prices at hospitals that are members of the largest, multi-hospital systems grew substantially more (113% than prices paid to all other California hospitals (70%. Prices were similar in both groups at the start of the period (approximately $9200 per admission. By the end of the period, prices at hospitals in the largest systems exceeded prices at other California hospitals by almost $4000 per patient admission. Our study findings are potentially useful to policy makers across the country for several reasons. Our data measure actual prices for a large sample of hospitals over a long period of time in California. California experienced its wave of consolidation much earlier than the rest of the country and as such our findings may provide some insights into what may happen across the United States from hospital consolidation including growth of large, multi-hospital systems now forming in the rest of the rest of the country.

  3. Bread quality characteristics as influenced by the addition of tomato seed flour

    Directory of Open Access Journals (Sweden)

    Silvia MIRONEASA

    2016-11-01

    Full Text Available The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20% was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05 between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality.

  4. Application of novel starter cultures for sourdough bread production.

    Science.gov (United States)

    Plessas, S; Alexopoulos, A; Mantzourani, I; Koutinas, A; Voidarou, C; Stavropoulou, E; Bezirtzoglou, E

    2011-12-01

    Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in sourdough bread making targeting the increase of bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for sourdough bread making. Various sourdough breads were produced with the addition of sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced sourdough bread made with sourdough containing the mixed culture was preserved for more days (12 days) than all the other breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same sourdough bread had a firmer texture, better aroma, flavor and overall quality compared to other sourdough breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC-MS analysis, which revealed significant differences among the different bread types. Copyright © 2011 Elsevier Ltd. All rights reserved.

  5. Quality characteristics of bread produced from composite flours of ...

    African Journals Online (AJOL)

    The crude protein, crude fiber, ether extract and ash contents of the soy supplemented breads (SSBs) increased with progressive increase in the proportion of soy flour, with the 15% SSB having highest values of 8.39, 0.14, 2.46 and 1.17%, respectively, while lowest values were recorded for the whole wheat bread (WWB).

  6. Lowering Saudi Arabia's fuel consumption and energy system costs without increasing end consumer prices

    International Nuclear Information System (INIS)

    Matar, Walid; Murphy, Frederic; Pierru, Axel; Rioux, Bertrand

    2015-01-01

    Using a multi-sector equilibrium model of the Saudi energy system that handles administered prices in a mixed-complementarity formulation, we present results from a set of policy scenarios that lower oil consumption in the country. Some of these scenarios are the solutions to Mathematical Programs subject to Equilibrium Constraints (MPECs) that maximize the net economic gain for the Saudi economy. The policies examined have the potential to generate economic gains exceeding 23 billion USD in 2011, or about 4% of Saudi Arabia's GDP. This economic gain comes mainly from inter-sectoral fuel pricing policies that incent shifting the mix in technologies that generate electricity and produce water from energy intensive technologies to more efficient ones. We show that when complemented by credits for investments in solar and nuclear power generation capacities, a modest increase in the transfer prices of fuels among sectors is sufficient to produce economic gains close to those achieved by deregulating transfer prices. The approach we develop here is an alternative to the classic recommendation of deregulating inter-sectoral fuel prices in situations where the conditions for successful liberalized markets do not exist. It is a template for introducing the notions of incentivizing behavior using prices into countries that rely more on administrative procedures than markets, leading to a deeper understanding of how markets can lead to economic gain. - Highlights: • The policies examined would have potentially generated economic gains exceeding 23 billion USD in 2011. • We design policies that produce economic benefits close to those achieved by deregulating inter-sectoral fuel prices. • This paper provides a template for building multi-sector models when transfer prices between sectors are administered

  7. Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.

    Science.gov (United States)

    Sui, Xiaonan; Zhang, Yan; Zhou, Weibiao

    2016-04-01

    Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Is there differential responsiveness to a future cigarette price increase depending on adolescents' source of cigarette access?

    Science.gov (United States)

    Hwang, Jun Hyun; Park, Soon-Woo

    2017-06-01

    We examined whether the responsiveness to an increase in cigarettes price differed by adolescents' cigarette acquisition source. We analyzed data on 6134 youth smokers (grades 7-12) from a cross-sectional survey in Korea with national representativeness. The respondents were classified into one of the following according to their source of cigarette acquisition: commercial-source group, social-source group, and others. Multiple logistic regressions were performed to estimate the effects of an increase in cigarette price on the intention to quit smoking on the basis of the cigarette acquisition source. Of the 6134 youth smokers, 36.0% acquired cigarettes from social sources, compared to the 49.6% who purchased cigarettes directly from commercial sources. In response to a future cigarette price increase, regardless of an individual's smoking level, there was no statistically significant difference in the odds ratio for the intention to stop smoking in association with cigarette acquisition sources. The social-source group had nonsignificant, but consistently positive, odds ratios (1.07-1.30) as compared to that of the commercial-source group. Our findings indicate that the cigarette acquisition source does not affect the responsiveness to an increase in cigarette price. Therefore, a cigarette price policy is a comprehensive strategy to reduce smoking among youth smokers, regardless of their source.

  9. Weak oil prices seen hindrance to pace of increase in gas use

    International Nuclear Information System (INIS)

    Anon.

    1994-01-01

    World demand for gas is expected to rocket, yet future natural gas and liquefied natural gas projects remain threatened by the link of gas prices to crude oil prices. This is the main message that emerged from the 19th World Gas Conference in Milan last week. A number of reports predicted regional demand for gas. All foresaw a rise. International Gas Union (IGU), organizer of the conference, and said world natural gas production has continued to rise despite a significant downturn in industrial production. The paper discusses gas demand in Europe, the correlation between oil and gas prices, the natural gas industry in Indonesia, Russia, and southern Europe

  10. Effect of bread dough mixing method on rye bread quality

    Directory of Open Access Journals (Sweden)

    Đukić Dragutin A.

    2014-01-01

    Full Text Available The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40 and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria and of the bread (presence of Enterobacteriaceae, yeasts and moulds; chemical properties of the dough and the bread (pH and degree of acidity; organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb. The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31057 i br. III 46009

  11. Effects of a price increase on purchases of sugar sweetened beverages. Results from a randomized controlled trial.

    NARCIS (Netherlands)

    Waterlander, W.E.; Mhurchu, C.N.; Steenhuis, I.H.M.

    2014-01-01

    Sugar sweetened beverage (SSB) taxes are receiving increased political interest. However, there have been no experimental studies of the effects of price increases on SSBs or the effects on close substitutes such as diet drinks, alcohol or sugary snacks. Therefore, the aim of this study was to

  12. Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.

    Science.gov (United States)

    Helou, C; Anton, P M; Niquet-Léridon, C; Spatz, M; Tessier, F J; Gadonna-Widehem, P

    2017-08-01

    A comparison between the impacts of advanced (N ε -carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a rodent model. Rats were fed with pellets supplemented or not with 13% of bread crust, bread crumb, a fiber-free bread crust model (glucose, starch and gluten heated together) or a fiber-free-melanoidin-free bread model (glucose-starch and gluten heated separately) for four weeks. These model systems were developed to limit the presence of wheat-native dietary fibers such as cellulose, hemicelluloses and lignin. CML and melanoidins in pellets and feces were evaluated by LC/MS-MS and HPLC/fluorescence respectively, and gut microbiota composition was determined by cultivation and molecular approaches. Diets supplemented with crumb or the fiber-free-melanoidin-free model contained respectively 17% and 64% less melanoidins than their respective controls. A higher excretion of melanoidins was observed for rats fed with crust or bread crust model compared to their controls, confirming that melanoidins are in contact with gut microbiota. No impact of diets was observed on Firmicutes, Bacteroidetes and lactic flora. A decrease of enterobacteria was only observed for rats fed with the diet supplemented with the fiber-free bread crust model. Moreover, a significant increase of bifidobacteria numbers in the presence of crust, crumb and both bread models was observed, showing that this bifidogenic effect of bread is not due to the presence of melanoidins or wheat-native dietary fibers.

  13. Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breading? A perspective

    Science.gov (United States)

    In order to assess the possibility that wheat breeding has been responsible for an increase in the gluten content of U.S. wheat cultivars and thereby responsible for an increase in the incidence of celiac disease, the available data from the 20th century has been analyzed. Although much of the infor...

  14. Buckwheat and quinoa seeds as supplements in wheat bread production

    Directory of Open Access Journals (Sweden)

    Demin Mirjana A.

    2013-01-01

    Full Text Available The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will. and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40% and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

  15. Leveraging from genotype by environment interaction for bread ...

    African Journals Online (AJOL)

    Developing high yielding and stable genotypes for wide and specific adaptation is important in wheat (Triticum aestivum L.) production. The objective of this study was to exploit the gains from genotype by environment interaction for increased bread wheat production in eastern Africa. Thirty-three advanced bread wheat ...

  16. Functional role of ascorbic acid in bread-making | Dadzie-Mensah ...

    African Journals Online (AJOL)

    bread characteristics. Various levels of ascorbic acid and bromate were used in the bread production to compare critical functional properties of bread. The results showed that the specific volume of the loaves increased from 2.80 cm3/g ...

  17. Food prices and food shopping decisions of black women.

    Science.gov (United States)

    DiSantis, Katherine I; Grier, Sonya A; Oakes, J Michael; Kumanyika, Shiriki K

    2014-06-01

    Identifying food pricing strategies to encourage purchases of lower-calorie food products may be particularly important for black Americans. Black children and adults have higher than average obesity prevalence and disproportionate exposure to food marketing environments in which high calorie foods are readily available and heavily promoted. The main objective of this study was to characterize effects of price on food purchases of black female household shoppers in conjunction with other key decision attributes (calorie content/healthfulness, package size, and convenience). Factorial discrete choice experiments were conducted with 65 low- and middle-/higher-income black women. The within-subject study design assessed responses to hypothetical scenarios for purchasing frozen vegetables, bread, chips, soda, fruit drinks, chicken, and cheese. Linear models were used to estimate the effects of price, calorie level (or healthfulness for bread), package size, and convenience on the propensity to purchase items. Moderating effects of demographic and personal characteristics were assessed. Compared with a price that was 35% lower, the regular price was associated with a lesser propensity to purchase foods in all categories (β = -0.33 to -0.82 points on a 1 to 5 scale). Other attributes, primarily calorie content/healthfulness, were more influential than price for four of seven foods. The moderating variable most often associated with propensity to pay the regular versus lower price was the reported use of nutrition labels. Price reductions alone may increase purchases of certain lower-calorie or more healthful foods by black female shoppers. In other cases, effects may depend on combining price changes with nutrition education or improvements in other valued attributes. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Effects of a price increase on purchases of sugar sweetened beverages. Results from a randomized controlled trial.

    Science.gov (United States)

    Waterlander, Wilma Elzeline; Ni Mhurchu, Cliona; Steenhuis, Ingrid H M

    2014-07-01

    Sugar sweetened beverage (SSB) taxes are receiving increased political interest. However, there have been no experimental studies of the effects of price increases on SSBs or the effects on close substitutes such as diet drinks, alcohol or sugary snacks. Therefore, the aim of this study was to examine the effects of a price increase on SSBs on beverage and snack purchases using a randomized controlled design within a three-dimensional web-based supermarket. The trial contained two conditions: experimental condition with a 19% tax on SSBs (to reflect an increase in Dutch value added tax from 6% to 19%); and a control condition with regular prices. N = 102 participants were randomized and purchased groceries on a single occasion at a three-dimensional Virtual Supermarket. Data were analysed using independent t-tests and regression analysis. Results showed that participants in the price increase condition purchased significantly less SSBs than the control group (B = -.90; 95% CI = -1.70 to -.10 L per household per week). There were no significant effects on purchases in other beverage or snack food categories. This means that the higher VAT rate was effective in reducing SSB purchases and had no negative side-effects. Copyright © 2014. Published by Elsevier Ltd.

  19. The use of potato fibre to improve bread physico-chemical properties during storage.

    Science.gov (United States)

    Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena

    2016-03-15

    Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and (1)H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced (1)H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD

    Directory of Open Access Journals (Sweden)

    Iuliana Banu

    2011-05-01

    Full Text Available The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and temperature of fermentation on the quality of the sourdough rye bread. The sourdough was prepared using a mixed culture of Lactobacillus plantarum and Lactobacillus brevis. The rye breads prepared with 20% sourdough and bread with no sourdough were investigated. The addition of sourdough increases the loaf specific volume relative to control sample. The best results were obtained in case of sourdough made from dark rye flour, 300 dough yield, after 24 h fermentation at 30 °C. The porosity of the bread was estimated by analyzing the scanned images of the vertically halved bread. Digital image analysis revealed that the cell-to-total area ratio was lower for the sourdough prepared with whole rye bread.

  1. Influence of health and environmental information on hedonic evaluation of organic and conventional bread.

    Science.gov (United States)

    Annett, L E; Muralidharan, V; Boxall, P C; Cash, S B; Wismer, W V

    2008-05-01

    Grain from paired samples of the hard red spring wheat cultivar "Park" grown on both conventionally and organically managed land was milled and baked into 60% whole wheat bread. Consumers (n= 384) rated their liking of the bread samples on a 9-point hedonic scale before (blind) and after (labeled) receiving information about organic production. Consumers liked organic bread more (P bread under blind and labeled conditions. Environmental information about organic production did not impact consumer preference changes for organic bread, but health information coupled with sensory evaluation increased liking of organic bread. Ordinary least squares (OLS) and binary response (probit) regression models identified that postsecondary education, income level, frequency of bread consumption, and proenvironmental attitudes played a significant role in preference changes for organic bread. The techniques used in this study demonstrate that a combination of sensory and econometric techniques strengthens the evaluation of consumer food choice.

  2. POSSIBILITIES OF UTILIZATION OF LEFTOVER BREAD

    Directory of Open Access Journals (Sweden)

    ZVONKO B. NJEŽIĆ

    2010-12-01

    Full Text Available Food production is a top priority issue, as the lack of food for the continuously growing population is becoming an increasing problem in the world and in Serbia as well. Increase of food production for humans and animals can be achieved by use of new technologies in biotechnology, i.e. in bioindustry. Nowadays, there are many different ways for thermal processing of cereals: toasting, extrusion, hydrothermal processing, micronization, microwave treat-ment, while in Serbia, the most frequently used processes are extrusion and hydrothermal processing. The baking industry is highly developed in Serbia. Bread consumption per capita in Serbia is far above average consumption in the EU. According to the survey conducted, there is a significant amount of leftover bread in Serbia. Leftover bread represents an environmental problem, but also a potentially valuable raw material for human food and animal feed.

  3. Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin.

    Science.gov (United States)

    Morris, C; Lynn, A; Neveux, C; Hall, A C; Morris, G A

    2015-08-01

    Recently, there has been considerable interest in the satiety inducing properties of inulin type fructans (ITF) as a tool for weight management. As a staple food, breads provide an excellent vehicle for ITF supplementation however the integrity of the ITF chains and properties upon bread making need to be assessed. Breads enriched with 12% fructooligosaccharides (FOS) and 12% inulin were baked and the degree of polymerisation of fructans extracted from the breads were compared to those of pure compounds. An acute feeding study with a single blind cross-over design was conducted with 11 participants to investigate the effect of ITF enriched breads on breath hydrogen, self-reported satiety levels, active ghrelin, total PYY and energy intake. Size exclusion chromatography indicated that little or no depolymerisation of inulin occurred during bread making, however, there was evidence of modest FOS depolymerisation. Additionally, ITF enriched breads resulted in increased concentrations of exhaled hydrogen although statistical significance was reached only for the inulin enriched bread (p = 0.001). There were no significant differences between bread types in reported satiety (p = 0.129), plasma active ghrelin (p = 0.684), plasma PYY (p = 0.793) and energy intake (p = 0.240). These preliminary results indicate that inulin enriched bread may be a suitable staple food to increase ITF intake. Longer intervention trials are required to assess the impact of inulin enriched breads on energy intake and body weight.

  4. Influence of additive from sugar beet on white bread quality

    Directory of Open Access Journals (Sweden)

    Filipović Nada K.

    2004-01-01

    Full Text Available The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process. Bread was baked in the laboratory and patent flour was used. The additive with particles smaller than 95 (m was supplemented in the quantities of 2, 5 and 10%. The data related to the influence of the quantity of additive on white bread quality point that parallel to increasing the amount of the additive in the dough, yield of dough and bread were also increased. Negative effects are detected as volume depression and inferior bread crumb quality and altered crumb color. The decrease in bread quality is small if 2% of additive was applied, but significant with 5 and 10%. The bread freshness was highly graded 48 hours after baking due to the ability of the additive to retain water. On the whole, bread of superior quality supplemented by 5 and 10% of the additive from sugar beet fiber can be easily made by fortifying flour with gluten and by adding appropriate dough conditioner.

  5. Quality attributes of bread fortified with staghorn sumac extract.

    Science.gov (United States)

    Wang, Sunan; Zhu, Fan

    2018-02-01

    Staghorn sumac (Rhus typhina) is rich in polyphenols and may be used as an innovative ingredient in maintaining and enhancing food quality. In this report, aqueous extracts of sumac fruit powder were added up to 10% in wheat bread formulation. The extract concentration-dependently delayed the mold growth (up to 5 log reduction in 7-day storage) and the staling of bread. Adding sumac extracts dose-dependently increased the total phenolic and anthocyanin contents of the breads. Minimal changes were observed in loaf volume, water activity, moisture content, texture (cohesiveness, springiness, and adhesive), and aroma of breads containing extracts of less than 4%. Overall, sumac addition altered several quality attributes of bread, including hardness, color, and sensory acceptance in appearance, flavor, and texture. Sumac holds potential as a natural preservative and an antistaling agent in bread formulation. The rising healthy food market demands bakery products fortified with novel functional ingredients. Staghorn sumac is an emerging healthy food ingredient that has attracted much research attention recently. This study provides a scientific basis to develop bread fortified with sumac-derived functional ingredients. The results pointed out the feasibility of making sumac-fortified breads with enhanced phenolic content, increased shelf life, and acceptable sensory profile. © 2017 Wiley Periodicals, Inc.

  6. The unavoidable increase in electricity prices in France: should the effects of the European market integration be corrected?

    International Nuclear Information System (INIS)

    Finon, D.; Glachant, J.M.

    2008-01-01

    The competitive reform will unavoidably generate a price increase for French consumers when the regulated price is removed. That increase is due to the competitive hourly rate formation system in the continental market. The system allows existing nuclear equipment of all European producers to generate a rarity income, without this triggering nuclear investment decisions due to political obstacles. The sacrifice of French consumers does not imply later price decreases failing such investments. The benefit sought by the integration of the market for European consumer benefit cannot be achieved. The rarity income from existing equipment only benefits the shareholders of companies holding existing low combustible cost equipment, including the historical French operator. This article details this nuclear rarity income analysis and reviews several compensation approaches to reconcile French consumers with the construction dynamics of a competitive European market. Such re-allotment systems need to be both simple and perceived as a compensation for potential price increase, and not alter drastically the operation of the new markets. (authors)

  7. Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

    Science.gov (United States)

    Giménez, Isabel; Blesa, Jesús; Herrera, Marta; Ariño, Agustín

    2014-01-01

    Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking. PMID:24451845

  8. PRICE AND PRICING STRATEGIES

    OpenAIRE

    SUCIU Titus

    2013-01-01

    In individual companies, price is one significant factor in achieving marketing success. In many purchase situations, price can be of great importance to customers. Marketers must establish pricing strategies that are compatible with the rest of the marketing mix. Management should decide whether to charge the same price to all similar buyers of identical quantities of a product (a one-price strategy) or to set different prices (a flexible price strategy). Many organizations, especially retai...

  9. Technological characteristics of bread containing integral irradiated flours

    International Nuclear Information System (INIS)

    Teixeira, Christian A.H.M.; Mastro, Nelida L. del

    2011-01-01

    Wheat is normally used to make bread, pasta, and noodles, because among the cereal flours, only wheat flour has the ability to form cohesive dough upon hydration. For that reason, only partial substitution of wheat flour can be recommended. In this work, pan breads were prepared with 30% content of irradiated whole wheat, whole rye and coarse cornmeal and the influence of blending on bread making capabilities investigated through some technological characteristics. All-brand wheat, rye and cornmeal flours were irradiated with 0, 1, 3 and 9 kGy in a 60 Co and the deformation force, height and weight of breads prepared with those blends were then determined. Breads prepared with irradiated whole wheat flour showed an increase in the deformation force with the increase of radiation dose. The bread height presented also an increase for the doses of 1 and 3 kGy. Breads prepared with refined wheat flour blended with irradiated whole rye flour showed an increased deformation force for radiation doses of 1 and 3 kGy and an increase in weight for samples irradiated with 1 kGy. Coarse cornmeal blended flour showed a great increase of the deformation force upon irradiation, and an increase in weight for samples irradiated with 3 kGy. The results indicate that the addition of irradiated integral flour, whole wheat, whole rye flour and cornmeal to wheat flour may confer changes in physical properties beside an increment in nutritional value. (author)

  10. Applications of Active Packaging in Breads

    Directory of Open Access Journals (Sweden)

    Ali Göncü

    2017-10-01

    Full Text Available Changes on consumer preferences lead to innovations and improvements in new packaging technologies. With these new developments passive packaging technologies aiming to protect food nowadays have left their place to active and intelligent packaging technologies that have other various functions beside protection of food. Active packaging is defined as an innovative packaging type and its usage increases the shelf life of food significantly. Applications of active packaging have begun to be used for packaging of breads. In this study active packaging applications in breads have been reviewed.

  11. Bread Baking Contest.

    Science.gov (United States)

    Blanchette, Amy; And Others

    1995-01-01

    Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)

  12. Federal Student Loans: Impact of Loan Limit Increases on College Prices Is Difficult to Discern. Report to Congressional Committees. GAO-14-7

    Science.gov (United States)

    Nowicki, Jacqueline M.

    2014-01-01

    For more than a decade, college prices have been rising consistently and have continued to rise at a gradual pace after the Stafford loan limit increases were enacted in 2008 and 2009. However, it is difficult to determine if a direct relationship exists between increases in college prices and the Stafford loan limit increases because of the…

  13. [Burden of disease attributable to tobacco use in Argentina and potential impact of price increases through taxes].

    Science.gov (United States)

    Alcaraz, Andrea; Caporale, Joaquín; Bardach, Ariel; Augustovski, Federico; Pichon-Riviere, Andrés

    2016-10-01

    Evaluate burden of disease associated with tobacco use in Argentina and estimate health and economic impacts of cigarette price increases through taxes. A microsimulation model was used to quantify smoking-attributable impact on mortality, quality of life, and costs for cardiovascular, cerebrovascular, and chronic obstructive pulmonary disease; pneumonia; and ten cancers. Modeling was done for effect of different price increase scenarios on tobacco use and their impact on health and economics. In Argentina, 44 851 deaths, 20 620 cancer diagnoses, 14 405 strokes, and 68 100 hospital admissions for cardiovascular disease can be attributed to smoking every year. Every year, 998 881 years of life are lost from premature death and disability. The cost of treating tobacco-attributable health problems amounts to 33 billion Argentine pesos (ARS). Tobacco taxes only cover 67.3% of this expense. If Argentina increases cigarettes prices by 50% in the next 10 years, 25 557 deaths, 42 560 cardiovascular events, and 11 222 cancers could be prevented, with an economic benefit of 122 billion ARS from savings on health costs and from increasing tax revenues (1 US$ = 8.8096 ARS). Smoking-attributable burden of disease and costs to the health system are very high in Argentina. An increase in cigarette taxes could have considerable health and economic benefits.

  14. Recycling of waste bread as culture media for efficient biological treatment of wastewater

    International Nuclear Information System (INIS)

    Kim, Young-Ju; Kim, Pil-Jin; Kim, Ji-Hoon; Lee, Chang-Soo; Qureshi, T.I.

    2012-01-01

    Possibilities of recycling of waste bread as culture media for efficient biological treatment of wastewater were investigated. In order to get the highest growth of microorganism for increased contaminants' removal efficiency of the system, different compositions of waste bread and skim milk with and without adding Powdered Activated Carbon (PAC) were tested. Mixed waste bread compositions with added PAC showed relatively higher number of microorganisms than the compositions without added PAC. A composition of 40% mixed waste bread and 60% skim milk produced highest number of microorganisms with subsequent increased contaminants' removal efficiency of the system. 'Contrast' alone showed lower contaminants' removal efficiency than mixed bread compositions. Use of waste bread in the composition of skim milk reduced cost of using foreign source of nutrients in biological treatment of wastewater and also facilitated waste bread management through recycling. (author)

  15. Why does the energy price increase when cheaper-than-avoided-cost DSM is added?

    International Nuclear Information System (INIS)

    Packey, D.J.

    1993-01-01

    This paper systematically approaches the various cost implications of including demand-side management (DMS) in a utility's resource mix. A multidimensional cost structure is developed. The costs of DSM programmes are identified and displayed separately from the standard utility resource costs. Through the use of different marketplace conditions, likely scenarios are identified and described. Cheaper-than-avoided-cost DSM programmes are added to the cost framework, and the results are displayed and examined. The results are then generalized, and the conditions are identified wherein additions of DSM to the utility's resource mix will have a positive (or negative) effect on the utility's prices. (author)

  16. Consumers’ preferences for bread

    DEFF Research Database (Denmark)

    Edenbrandt, Anna Kristina; Gamborg, Christian; Thorsen, Bo Jellesmark

    2018-01-01

    Consumers are apprehensive about transgenic technologies, so cisgenics, which limit gene transfers to sexually compatible organisms, have been suggested to address consumer concerns. We study consumer preferences for rye bread alternatives based on transgenic or cisgenic rye, grown conventionally...... or without the use of pesticides, relative to traditionally bred rye, grown with conventional or organic farming methods. Stated preference (SP) data from a choice experiment are combined with revealed preference (RP) data from market purchases from the same respondents. Results show that respondents prefer...... pesticide-free production methods, and that while cisgenics is preferred over transgenics, the majority of respondents favour traditional breeding methods. The distribution in preferences suggests that some respondents prefer bread from cisgenic crops produced without pesticides over traditional crops...

  17. 25 CFR 141.55 - Price monitoring and control.

    Science.gov (United States)

    2010-04-01

    ... be made a survey of the prices of flour, sugar, fresh eggs, lard, coffee, ground beef, bread, cheese, fresh milk, canned fruit, and such other goods as the Commissioner deems appropriate in all stores...

  18. Beneficial bread without preservatives

    OpenAIRE

    Denkova, Zapryana; Denkova, Rositsa

    2014-01-01

    Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people. Preservatives are added to the composition of foods in order to ensure their microbiological safety, but these substances affect directly the balance of microflora in the tract. A great problem is mold and bacterial spoilage (...

  19. Relationship between bread and obesity.

    Science.gov (United States)

    Serra-Majem, Luis; Bautista-Castaño, Inmaculada

    2015-04-01

    Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present study was conducted to assess whether or not eating patterns that include bread are associated with obesity and excess abdominal adiposity, both in the population at large or in subjects undergoing obesity management. The results of the present review indicate that reducing white bread, but not whole-grain bread, consumption within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat. It appears that the different composition between whole-grain bread and white bread varies in its effect on body weight and abdominal fat. However, the term 'whole-grain bread' needs to be defined for use in epidemiological studies. Finally, additional studies employing traditional ways of bread production should analyse this effect on body-weight and metabolic regulation.

  20. Response of Bread Wheat (Triticum aestivum L.) to Application of ...

    African Journals Online (AJOL)

    UREAStabil) on NUE and yields of bread wheat and ... The increase of agricultural food production worldwide over the past four decades has been associated with ..... Soil at Different Land use in Kelantan, Malaysia. Journal of Applied Science and.

  1. Modified starches or stabilizers in preparation of cheese bread

    Directory of Open Access Journals (Sweden)

    Letícia Dias dos Anjos

    2014-09-01

    Full Text Available Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.

  2. Increasing household debts and its relation to GDP, interest rate and house price: Malaysia’s perspective

    OpenAIRE

    Rahman, Sharezan; Masih, Mansur

    2014-01-01

    The increase in household debts in Malaysia which has escalated to about 86% of total GDP is deemed to be at worrying stage as it may in turn trigger another financial crisis. Thus, the aim of this study is to examine the increase in household debts and its relation to GDP, interest rate and house price via time series techniques. Data collected from Datastream and monthly statistical bulletin span from 1999 to 2014 on quarterly basis. The results show that there is a cointegrating long run r...

  3. ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION

    Directory of Open Access Journals (Sweden)

    Halina Gambuś

    2015-02-01

    Full Text Available The increased interest in rational nutrition causes, that from many years is observed a growing consumption of bread, and novel food supplemented with health promoting components. For the bread production in Poland mainly wheat and rye cake flours are used, depleted of a many valuable nutrients such as protein, dietary fibre, minerals and vitamins. Because of their unique chemical composition wheat germs are a particularly valuable resource, both for direct consumption and to enhance the nutritional value of food products. The aim of the study was to prepare wheat bread with a 10% addition of commercial stabilized wheat germs. Based on the obtained results, it was found that wheat germs, due to their unique chemical composition, were a particularly valuable resource to supplement the nutritional value of bread. However, germs had detrimental effect on mechanical properties of dough, and on bread quality. Texture of bread crumb and its chemical composition were analysed. It was shown, that germs subjected to fermentation process could be used in wheat bread production as dietary fibre and mineral compound supplement.

  4. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient

    Directory of Open Access Journals (Sweden)

    Viren Ranawana

    2016-03-01

    Full Text Available There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.

  5. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

    OpenAIRE

    van Kleef, Ellen; Vrijhof, Milou; Polet, Ilse A; Vingerhoeds, Monique H; de Wijk, René A

    2014-01-01

    Background: Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake. Methods: In a between-subjects experiment conducted at twelv...

  6. Texturized pinto bean protein fortification in straight dough bread formulation.

    Science.gov (United States)

    Simons, Courtney W; Hunt-Schmidt, Emily; Simsek, Senay; Hall, Clifford; Biswas, Atanu

    2014-09-01

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5% THPF had 48% more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5% THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6%. Overall, loaf quality deteriorated at 10 and 15% THPF levels while bread with 5% THPF was not significantly different from the control. These results support the addition of 5% THPF as a means to enhance lysine content of white pan bread.

  7. Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption.

    Science.gov (United States)

    Devi, Asika; Chisholm, Alexandra; Gray, Andrew; Tey, Siew Ling; Williamson-Poutama, Destynee; Cameron, Sonya L; Brown, Rachel C

    2016-10-01

    Consuming 30 g of nuts/day is recommended to reduce chronic disease. However, nut consumption appears far from ideal among several populations. A potential strategy to increase consumption is to add nuts to a staple, for example, bread. Whether the health benefits and acceptability of nuts persist in this form is currently unknown. Thus, we examined the effects of consuming three nut-enriched breads on postprandial glycaemia, satiety, gastrointestinal tolerance, dietary intakes, and acceptance. In this controlled, crossover study, 32 participants were randomly allocated to receive one of four breads for 8 days each. Three breads contained either 30 g of finely sliced hazelnuts, 30 g semi-defatted hazelnut flour, or 15 g of each (amounts per 120 g bread) and were compared with a control nut-free bread. Blood glucose response was measured over 120 min, along with ratings of gastrointestinal discomfort. Appetite ratings and diet diaries were completed during each treatment period. Area under the blood glucose curve was significantly lower for the nut breads compared to the control bread (all P breads (all P ≥ 0.130). There were no significant differences in satiety (all P ≥ 0.135) or gastrointestinal symptoms (all P ≥ 0.102) between the breads. Acceptance was highest for the finely sliced hazelnut bread. Furthermore, consuming hazelnut-enriched bread improved diet quality, increasing monounsaturated fat, vitamin E, and dietary fibre intakes. Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.

  8. Physical and antioxidant properties of gluten-free bread enriched with carob fibre

    Science.gov (United States)

    Różyło, Renata; Dziki, Dariusz; Gawlik-Dziki, Urszula; Biernacka, Beata; Wójcik, Monika; Ziemichód, Alicja

    2017-07-01

    There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

  9. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

    Science.gov (United States)

    Nakamura, S; Suzuki, K; Ohtsubo, K

    2009-04-01

    Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

  10. Aroma of Wheat Bread Crumb

    DEFF Research Database (Denmark)

    Birch, Anja Niehues

    and VII. The longest fermentation times were generally found for doughs fermented with all baker’s yeasts at 5°C and the lowest yeast concentration (2.88•1014 CFU/kg flour). In Paper II, III and V wheat breads were produced for volatile analysis. The dough samples were fermented to equal height and baked......Understanding how the dough fermentation conditions influence the wheat bread production time and the bread aroma is important for the bread industry. The overall purpose of this PhD project is to investigate the effects of commercial baker’s yeast (level and type) and fermentation temperature...... on dough expansion and aroma in bread crumb. In Paper I the effects of commercial baker’s yeast (level and type) and fermentation temperature on dough expansion were investigated. Wheat doughs were fermented by seven commercial baker’s yeasts (baker’s yeast I to VII) at different yeast concentrations (2...

  11. Predictors of what smokers say they will do in response to future price increases. Findings from the International Tobacco Control (ITC) Four Country Survey.

    Science.gov (United States)

    Ross, Hana; Blecher, Evan; Yan, Lili; Cummings, K Michael

    2011-06-01

    Given the impact of higher tobacco prices on smoking cessation, we studied the role of future cigarette prices on forming expectation about smoking behavior. Using a random sample of 9,058 adult cigarette smokers from the United States, Canada, Australia, and the United Kingdom collected in 2002, we examined predictors of what smokers say they will do in response to a hypothetical 50% increase in the price they paid for their last cigarette purchase. A series of regression analyses examined factors associated with intentions that have a positive impact on health, that is, intentions to quit and/or to consume fewer cigarettes. The quit and/or smoke less intentions were more pronounced among those who lived in areas with higher average cigarette prices and who paid higher prices for their brand of choice during the last purchase. The magnitude of the price increase is a more important predictor of an intention to quit/smoke less compared with the average cigarette price. The availability of alternative (cheaper) cigarette sources may reduce but would not eliminate the impact of higher prices/taxes on smokers' expected behavior that has been linked to actual quit intentions and quitting in follow-up surveys.

  12. Pricing and Trust

    DEFF Research Database (Denmark)

    Huck, Steffen; Ruchala, Gabriele K.; Tyran, Jean-Robert

    We experimentally examine the effects of flexible and fixed prices in markets for experience goods in which demand is driven by trust. With flexible prices, we observe low prices and high quality in competitive (oligopolistic) markets, and high prices coupled with low quality in non-competitive...... (monopolistic) markets. We then introduce a regulated intermediate price above the oligopoly price and below the monopoly price. The effect in monopolies is more or less in line with standard intuition. As price falls volume increases and so does quality, such that overall efficiency is raised by 50%. However...

  13. Do producers apply a capacity cutting strategy to increase prices? The case of the England and Wales electricity market

    Czech Academy of Sciences Publication Activity Database

    Lízal, L. M.; Tashpulatov, Sherzod N.

    2014-01-01

    Roč. 43, May (2014), s. 114-124 ISSN 0140-9883 Institutional support: PRVOUK-P23 Keywords : capacity bids * electricity prices * uniform price auction Subject RIV: AH - Economics Impact factor: 2.708, year: 2014

  14. Do producers apply a capacity cutting strategy to increase prices? The case of the England and Wales electricity market

    Czech Academy of Sciences Publication Activity Database

    Lízal, L. M.; Tashpulatov, Sherzod N.

    2014-01-01

    Roč. 43, May (2014), s. 114-124 ISSN 0140-9883 Institutional support: RVO:67985998 Keywords : capacity bids * electricity prices * uniform price auction Subject RIV: AH - Economics Impact factor: 2.708, year: 2014

  15. Nutritional and Physicochemical Characteristics of Bread Enriched with Microalgae Spirulina platensis

    OpenAIRE

    Burcu Ak; Ezgi Avşaroğlu; Oya Işık; Gülsün Özyurt; Ebru Kafkas; Miray Etyemez; Leyla Uslu

    2016-01-01

    The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Cal...

  16. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.

    Science.gov (United States)

    Świeca, Michał; Dziki, Dariusz; Gawlik-Dziki, Urszula

    2017-08-01

    Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses breads with 20% of SF. Bread enriched with sprouted wheat flour had more resistant starch, but less total starch, compared to control bread. The highest in vitro starch digestibility was determined for the control bread. The studied bread with lowered nutritional value but increased nutritional quality can be used for special groups of consumers (obese, diabetic). Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. BREAD CRUMBS TEXTURE OF SPELT

    Directory of Open Access Journals (Sweden)

    Joanna Korczyk – Szabó

    2014-02-01

    Full Text Available Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Altgold and Ostro were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.65++, -0.66++. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.

  18. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp
as a Functional Food Product

    Science.gov (United States)

    Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof

    2014-01-01

    Summary In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words: pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition PMID:27904316

  19. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp
as a Functional Food Product.

    Science.gov (United States)

    Różyło, Renata; Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof

    2014-12-01

    In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro . Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words : pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition.

  20. Proximate composition, bread characteristics and sensory ...

    African Journals Online (AJOL)

    This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared ...

  1. Modification of appetite by bread consumption: A systematic review of randomized controlled trials.

    Science.gov (United States)

    Gonzalez-Anton, Carolina; Artacho, Reyes; Ruiz-Lopez, Maria D; Gil, Angel; Mesa, Maria D

    2017-09-22

    The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was ("Bread"[MeSH]) AND ("Satiation"[MeSH] OR "Satiety response"[MeSH]), and the filter "clinical trials." As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions.

  2. Comparison of oxidized and reduced glutathione in the bread-making qualities of rice batter.

    Science.gov (United States)

    Yano, Hiroyuki

    2012-02-01

    The demand for gluten-free bread is growing as the recognition of celiac disease and wheat allergy has increased worldwide. In our previous study, reduced glutathione (GSH) was found to improve the gas-retaining properties of rice batter used for gluten-free bread. In this article, oxidized glutathione (GSSG) was shown to have the same effect. Moreover, sensory tests revealed that GSSG bread had a significantly reduced sulfurous odor. Analyses by a gas chromatography-flame photometric detector demonstrated the presence of hydrogen sulfide and methyl mercaptan in the headspace of GSH bread, and also their significant reduction in GSSG bread. The viscoelastic properties and microstructures of GSSG and GSH bread did not noticeably differ. These observations suggest the usefulness of GSSG in making gluten-free rice bread and extend our knowledge of the use of glutathione in food processing. Practical Application: Glutathione, a widely-distributed peptide in cells, improves the bread-making quality of gluten-free rice batter. While both the reduced (GSH) and oxidized (GSSG) glutathione are effective, GSSG-bread has significantly reduced sulfurous odor compared to GSH-bread. © 2012 Institute of Food Technologists®

  3. Effects on bread and oil quality after functionalization with microencapsulated chia oil.

    Science.gov (United States)

    González, Agustín; Martínez, Marcela L; León, Alberto E; Ribotta, Pablo D

    2018-03-23

    Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. However, microencapsulation can be a powerful tool for its protection against ambient conditions. The addition of microencapsulated chia oil as an ingredient in bread preparation and its effect on the technological and chemical quality of breads was studied in this work. Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and the oil release was determined in in-vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, while encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16% in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids. This article is protected by copyright. All rights reserved.

  4. Effects of aqueous extract of Cinnamomum verum on growth of bread spoilage fungi

    Directory of Open Access Journals (Sweden)

    Monir Doudi

    2016-01-01

    Full Text Available Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae. Then, Aspergillus sp was selected to assess antifungal activities of different doses of cinnamon extract in bread slices. Cinnamon extract at a dose of 64 mg/ml completely inhibited all standard and bread isolated fungi. This concentration of extract also inhibited Aspergillus growth on bread slices and delayed colony formation but adversely affected the sensory characteristics of bread. Cinnamon extract at 32 mg/ml not only delayed fungal growth, but also improved bread shelf life and delayed its staling. Moreover, 32mg/ml of extract did not adversely affect bread aroma, flavor and texture. However, sodium acetate inhibited the growth of Aspergillus sp but is not recommended for fungal control because it is considered as chemical. Therefore 32 mg/ml of extract is recommended for increasing the shelf-life of flat bread.

  5. Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINA

    2016-11-01

    Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread  overall acceptability.

  6. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.

    Science.gov (United States)

    Li, Zhijian; Deng, Cui; Li, Haifeng; Liu, Changhong; Bian, Ke

    2015-07-15

    In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10 g/100 g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Effect of freezing and frozen storage of doughs on bread quality.

    Science.gov (United States)

    Ribotta, P D; León, A E; Añón, M C

    2001-02-01

    The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.

  8. Higher price, fewer packs: evaluating a tobacco tax increase with cigarette sales data.

    Science.gov (United States)

    Amato, Michael S; Boyle, Raymond G; Brock, Betsy

    2015-03-01

    In 2013, Minnesota increased cigarette taxes by $1.75, the largest US state increase since 2000. We obtained convenience store data of cigarette sales from January 2012 to December 2013 from the Nielsen Company. Analysis revealed significantly greater year-to-year reductions in numbers of packs purchased during posttax (-12.1%) than pretax (-3.2%; Ptax increases remain an effective tobacco control strategy.

  9. Recent advances in possible effects of bread types and enrichment on appetite during Ramadan fasting

    Directory of Open Access Journals (Sweden)

    Sara Movahed

    2017-07-01

    Full Text Available Introduction: Bread is the staple food of most Muslims and can be considered to be a component with a remarkable effect on satiety and appetite during Ramadan fasting. This study aimed to present the recent advances in investigating the effect of different types of bread and enrichments on satiety and appetite. Methods: In this paper, articles focusing on the effect of various bread types (including enriched bread on satiety and appetite, particularly during fasting were reviewed. Articles were found in databases such as ISI, PubMed and Google Scholar. Results: Different bread types with lower glycemic index are recommended for Ramadan fasting, especially for the Sahur meal, due to better satiety and sglycemic control. In addition, fermentable dietary fibers, such as arabinoxylans, β-glucan, fructans, and resistant starch, can influence appetite through fermentation in the colon by saccharolytic bacteria and gastrointestinal tract releasing hormones changes. Consumption of wholemeal bread results in the moderation of satiety and starvation. Barely, oat and rye breads demonstrate the better improvement of satiety compared to white wheat bread due to their higher fiber content, probiotic ingredients and steadier glycemia. On the other hand, use of protein-rich breads can result in delayed gastric emptying, steadier insulin levels and higher satiety. Beta-glucan enrichment shows similar significant results in terms of reducing hunger and increasing satiety by influencing the appetite and satiety and regulating hormones such as insulin, ghrelin and PYY. Fiber enrichment and probiotics (Fructo-oligosaccharides/Inulin could also be considered in this regard. Conclusion: During Ramadan fasting, barley bread, oat bread and wholegrain wheat bread could be suggested as the preferred bread types to be incorporated into the main meals to improve satiety and decrease hunger feeling.

  10. Optimization of Enzymatic Hydrolysis of Waste Bread before Fermentation

    Directory of Open Access Journals (Sweden)

    Helena Hudečková

    2017-01-01

    Full Text Available Finding of optimal hydrolysis conditions is important for increasing the yield of saccharides. The higher yield of saccharides is usable for increase of the following fermentation effectivity. In this study optimal conditions (pH and temperature for amylolytic enzymes were searched. As raw material was used waste bread. Two analytical methods for analysis were used. Efficiency and process of hydrolysis was analysed spectrophotometrically by Somogyi-Nelson method. Final yields of glucose were analysed by HPLC. As raw material was used waste bread from local cafe. Waste bread was pretreated by grinding into small particles. Hydrolysis was performed in 100 mL of 15 % (w/v waste bread particles in the form of water suspension. Waste bread was hydrolysed by two commercial enzymes. For the liquefaction was used α‑amylase (BAN 240 L. The saccharification was performed by glucoamylase (AMG 300 L. Optimal conditions for α‑amylase (pH 6; 80 °C were found. The yield of total sugars was 67.08 g∙L-1 (calculated to maltose. As optimal conditions for glucoamylase (pH 4.2; 60 °C were found. Amount of glucose was 70.28 g∙L1. The time of waste bread liquefaction was 180 minutes. The time of saccharification was 90 minutes. The results were presented at the conference CECE Junior 2014.

  11. Freemium Pricing

    DEFF Research Database (Denmark)

    Runge, Julian; Wagner, Stefan; Claussen, Jörg

    Firms commonly run field experiments to improve their freemium pricing schemes. However, they often lack a framework for analysis that goes beyond directly measurable outcomes and focuses on longer term profit. We aim to fill this gap by structuring existing knowledge on freemium pricing...... into a stylized framework. We apply the proposed framework in the analysis of a field experiment that contrasts three variations of a freemium pricing scheme and comprises about 300,000 users of a software application. Our findings indicate that a reduction of free product features increases conversion as well...... as viral activity, but reduces usage – which is in line with the framework’s predictions. Additional back-of-the-envelope profit estimations suggest that managers were overly optimistic about positive externalities from usage and viral activity in their choice of pricing scheme, leading them to give too...

  12. Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage

    International Nuclear Information System (INIS)

    Lee, H.J.; Joo, N.M.

    2012-01-01

    This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p less than 0.05), appearance (p less than 0.01), color (p less than 0.01), moistness (p less than 0.01), and overall quality (p less than 0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life

  13. Characteristics of starch breads enriched with red potatoes

    Directory of Open Access Journals (Sweden)

    Dorota Gumul

    2017-01-01

    Full Text Available Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink potatoes enriched the gluten free breads (starch breads with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.

  14. Pre-announcements of price increase intentions in liner shipping spot markets

    DEFF Research Database (Denmark)

    Chen, Gang; Rytter, Niels G M; Jiang, Liping

    2017-01-01

    Carriers in liner shipping markets frequently make public announcements of general rate increase (GRI) intentions, based on which EU authorities have concerns as to whether this harms market competition. This paper aims to empirically investigate how well the GRI system works from an industrial...... competition perspective, which will indirectly indicate whether carriers are able to manipulate spot rates following GRI announcements. Taking the Far East–North Europe trade between 2009 and 2013 as an example, the paper first reveals the gradual increase of GRI frequency and size, which reflects carriers...

  15. QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD

    Directory of Open Access Journals (Sweden)

    Petra Dvořáková

    2013-02-01

    Full Text Available In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30% between the samples FO 1090 (166.7 cm3 and FO 9010 (216.7 cm3. The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100 to 91.3 N (FO 1090. Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0 was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3% was found between the check sample F 100 (88.3 and FO 1090 (49.7.

  16. Self-reported price of cigarettes, consumption and compensatory behaviours in a cohort of Mexican smokers before and after a cigarette tax increase

    Science.gov (United States)

    Saenz-de-Miera, Belen; Chaloupka, Frank J; Waters, Hugh R; Hernandez-Avila, Mauricio; Fong, Geoffrey T

    2010-01-01

    Objective To assess the impact of a 2007 cigarette tax increase from 110% to 140% of the price to the retailer on cigarette price and consumption among Mexican smokers, including efforts to offset price increases. Methods Data were analysed from the 2006 and 2007 administrations of the International Tobacco Control (ITC) Policy Evaluation Survey in Mexico, which is a population-based cohort of adult smokers. Self-reported price of last cigarette purchase, place of last purchase, preferred brand, daily consumption and quit behaviour were assessed at baseline and follow-up. Results Self-reported cigarette prices increased by 12.7% after the tax increase, with prices for international brands increasing more than for national brands (13.5% vs 8.7%, respectively). Although the tax increases were not fully passed onto consumers particularly on national brands, no evidence was found for smokers changing behaviour to offset price increases. Consistent declines in consumption across groups defined by sociodemographic and smoking-related psychosocial variables suggest a relatively uniform impact of the tax increase across subpopulations. However, decreased consumption appeared limited to people who smoked relatively more cigarettes a day (>5 cigarettes/day). Average daily consumption among lighter smokers did not significantly decline. A total of 13% (n=98) of the sample reported being quit for a month or more at follow-up. In multivariate models, lighter smokers were more likely than heavier smokers to be quit. Conclusions Results suggest that the 2007 tax increase was passed on to consumers, whose consumption generally declined. Since no other tobacco control policies or programmes were implemented during the period analysed, the tax increase appears likely to have decreased consumption. PMID:20870740

  17. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

    Directory of Open Access Journals (Sweden)

    A. Selimović

    2014-01-01

    Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.

  18. Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells.

    Science.gov (United States)

    Glei, Michael; Kirmse, Annett; Habermann, Nina; Persin, Christoph; Pool-Zobel, Beatrice L

    2006-01-01

    Recent studies have shown that bread supplemented with functional ingredients was more chemoprotective than nonsupplemented bread. Here we investigated components of a German wheat bread supplemented with green coffee antioxidants (GC) to assess basic biological activities in human cells in culture. We analyzed chlorogenic acid (ChA) in the bread and determined antioxidative activities. Human colon (HT29) and liver (HepG2) cells were incubated with GC and with aqueous extracts of freeze-dried breads, after which cell survival (4' ,6-diamino-2- phenylindole dihydrochloride assay) and H(2)O(2)-induced DNA damage (comet assay) were determined. GC and supplemented bread contained 7- and 880-fold more ChA than normal bread and were significantly more antioxidative (ferric reducing ability of plasma assay, 2.9- and 265-fold; Trolox equivalent antioxidant capacity assay, 1.3- and 24-fold, respectively). Treatment of cells for 24 to 72 h with the samples resulted in a significant inhibition of cell survival in a dose-dependent manner. HepG2 liver cells were more susceptible than HT29 colon cells. No genotoxicity or cytotoxicity was observed after treatment of cells with GC, ChA, or the bread samples. H(2)O(2)-induced DNA damage was reduced significantly after treatment with GC, ChA, and supplemented bread. In conclusion, the supplementation of bread with GC improves the chemoprotective property of normal bread under these in vitro cell culture conditions. Supplementation also increases ChA content and antioxidative capacity. The treatment of the cells with supplemented bread increases resistance of colon and liver cells against H(2)O(2), a source of oxidative stress.

  19. Wheat Bread with Pumpkin (Cucurbita maxima L. Pulp as a Functional Food Product

    Directory of Open Access Journals (Sweden)

    Renata Różyło

    2014-01-01

    Full Text Available In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20 % (converted to dry matter caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat fl our with up to 10 % of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10 % of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15 % of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE inhibitors. The highest activity was determined in the bread with 15 and 20 % pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefi ts.

  20. Food Price Spikes, Price Insulation, and Poverty

    OpenAIRE

    Anderson, Kym; Ivanic, Maros; Martin, Will

    2013-01-01

    This paper has two purposes. It first considers the impact on world food prices of the changes in restrictions on trade in staple foods during the 2008 world food price crisis. Those changes -- reductions in import protection or increases in export restraints -- were meant to partially insulate domestic markets from the spike in international prices. The authors find that this insulation a...

  1. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.

    Science.gov (United States)

    Axel, Claudia; Zannini, Emanuele; Arendt, Elke K

    2017-11-02

    Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.

  2. Aroma of Wheat Bread Crumb

    DEFF Research Database (Denmark)

    Birch, Anja Niehues

    Understanding how the dough fermentation conditions influence the wheat bread production time and the bread aroma is important for the bread industry. The overall purpose of this PhD project is to investigate the effects of commercial baker’s yeast (level and type) and fermentation temperature...... on dough expansion and aroma in bread crumb. In Paper I the effects of commercial baker’s yeast (level and type) and fermentation temperature on dough expansion were investigated. Wheat doughs were fermented by seven commercial baker’s yeasts (baker’s yeast I to VII) at different yeast concentrations (2....... The highest kinetic rate constants corresponding to the shortest fermentation times were found for doughs fermented at 25°C and the highest yeast concentration. Doughs fermented with commercial baker’s yeast I, II, III and V had shorter fermentation times compared to fermentation with baker’s yeast IV, VI...

  3. The odour of white bread

    NARCIS (Netherlands)

    Mulders, E.J.

    1973-01-01

    Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis. Ninety-four components were identified, including hydrocarbons, alcohols,

  4. The price of information: Increased inspection costs reduce the confirmation bias in visual search.

    Science.gov (United States)

    Rajsic, Jason; Wilson, Daryl E; Pratt, Jay

    2018-04-01

    In visual search, there is a confirmation bias such that attention is biased towards stimuli that match a target template, which has been attributed to covert costs of updating the templates that guide search [Rajsic, Wilson, & Pratt, 2015. Confirmation bias in visual search. Journal of Experimental Psychology: Human Perception and Performance. Advance online publication. doi:10.1037/xhp0000090]. In order to provide direct evidence for this speculation, the present study increased the cost of inspections in search by using gaze- and mouse-contingent searches, which restrict the manner in which information in search displays can be accrued, and incur additional motor costs (in the case of mouse-contingent searches). In a fourth experiment, we rhythmically mask elements in the search display to induce temporal inspection costs. Our results indicated that confirmation bias is indeed attenuated when inspection costs are increased. We conclude that confirmation bias results from the low-cost strategy of matching information to a single, concrete visual template, and that more sophisticated guidance strategies will be used when sufficiently beneficial. This demonstrates that search guidance itself comes at a cost, and that the form of guidance adopted in a given search depends on a comparison between guidance costs and the expected benefits of their implementation.

  5. Value-based pricing

    OpenAIRE

    Netseva-Porcheva Tatyana

    2010-01-01

    The main aim of the paper is to present the value-based pricing. Therefore, the comparison between two approaches of pricing is made - cost-based pricing and value-based pricing. The 'Price sensitively meter' is presented. The other topic of the paper is the perceived value - meaning of the perceived value, the components of perceived value, the determination of perceived value and the increasing of perceived value. In addition, the best company strategies in matrix 'value-cost' are outlined. .

  6. Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

    Science.gov (United States)

    Sayed Ahmad, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram

    2018-01-01

    Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread. PMID:29495324

  7. Chemopreventive effects of in vitro digested and fermented bread in human colon cells.

    Science.gov (United States)

    Schlörmann, Wiebke; Hiller, Beate; Jahns, Franziska; Zöger, Romy; Hennemeier, Isabell; Wilhelm, Anne; Lindhauer, Meinolf G; Glei, Michael

    2012-10-01

    Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation. Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities. The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed. This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.

  8. Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

    Directory of Open Access Journals (Sweden)

    Bouchra Sayed Ahmad

    2018-02-01

    Full Text Available Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L. and caraway (Carum carvi L. oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6% of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.

  9. Price Discrimination in Academic Journals.

    Science.gov (United States)

    Joyce, Patrick; Merz, Thomas E.

    1985-01-01

    Analysis of price discrimination (charging different prices to different customers for same product) for 89 academic journals in 6 disciplines reveals: incidence of price discrimination rose between 1974 and 1984, increase in mean institutional (library) subscription price exceeded increase in mean individual subscription price. Journal list…

  10. Development of semi-synthetic bread substrates for examination of bread spoilage organisms

    DEFF Research Database (Denmark)

    Enk, Michael; Nielsen, Per Væggemose

    1998-01-01

    Shelf life studies of bread are highly irreproducible due to the very heterogenous structure of bread and the difficulties in obtaining sterile bread. We hypothesize that novel semi-synthetic bread substrates with chemical and microbial properties similar to those of bread can be developed....... The bread based substrates can prove valuable in predicting shelf life of bread and in the routine hygienic control of bread factories.Our objective was to develop substrates with properties, which both chemically and microbiologically resembles those of dark and white bread respectively.Nineteen dark (DB......) and 19 white (WB) bread based substrates were made based on a factorial design. Lactic acid, acetic acid, propionic acid, ethanol and glucose were added in amounts found in different brand of bread by chemical analysis. Water activity was adjusted by polyethylene glycol. The substrates were evaluated...

  11. Chewing bread: impact on alpha-amylase secretion and oral digestion.

    Science.gov (United States)

    Joubert, Marianne; Septier, Chantal; Brignot, Hélène; Salles, Christian; Panouillé, Maud; Feron, Gilles; Tournier, Carole

    2017-02-22

    During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown. Mouthfuls of three different wheat breads (industrial, artisan and whole-meal breads) were chewed by twelve subjects. Saliva samples were collected at rest and at different times corresponding to 33, 66 and 100% of the individual's chewing sequence. Alpha-amylase activity and total protein content were determined for all saliva samples that were collected. Additionally, the salivary maltose concentration was measured as a marker of bread enzymatic digestion. Boluses were collected at the swallowing time to evaluate the saliva uptake. Chewing industrial bread induced higher saliva uptake than the other breads despite a similar chewing duration. The evolution of salivary amylase activity tended to depend on the type of bread and was highly influenced by a large degree of inter- and intra-subject variability. The protein and maltose concentration steadily increased during chewing as a result of bread breakdown. The salivary protein concentration was mainly affected by the release of the water-soluble proteins of the bread. The salivary maltose concentration was found to be significantly lower for the whole-meal bread. When considering the weight of the mouthful, enzymatic breakdown was found to be most efficient for the breads ranking from industrial > artisan > whole-meal.

  12. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.

    Science.gov (United States)

    Sapirstein, Harry D; Siddhu, Silvi; Aliani, Michel

    2012-11-01

    The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formulated with a common refined flour from hard red spring wheat, blended at the 15% replacement level with bran milled from representative samples of one hard red and 2 hard white wheats. A commercial formula was used for breadmaking. Results varied according to the nature of the sample, that is, crust, crumb, or whole slices. Bread crust and crumb were completely discriminated. Crumb of whole wheat bread made with red bran was distinct from other bread types. When misclassified, whole wheat bread crumb with white bran was almost invariably identified as refined flour bread crumb. Using crust as the basis for comparisons, the largest difference in volatiles was between refined flour bread and whole wheat bread as a group. When refined flour bread crust was misclassified, samples tended to be confused with whole white wheat crust. Samples prepared from whole bread slices were poorly discriminated in general. E-nose results indicated that whole wheat bread formulated with white bran was more similar in volatile makeup to refined flour bread compared to whole wheat bread made with red bran. The E-nose appears to be very capable to accommodate differentiation of bread volatiles whose composition varies due to differences in flour or bran type. Consumer preference of bread made using refined flour in contrast to whole wheat flour is partly due to the different aroma of whole wheat bread. This study used an electronic nose to analyze bread volatiles, and showed that whole wheat bread incorporating white bran was different from counterpart bread made using red bran, and was closer in volatile makeup to "white" bread made without bran. Commercial millers and bakers can take advantage of these results to formulate whole wheat flour

  13. Marketplace pricing

    International Nuclear Information System (INIS)

    Anon.

    1991-01-01

    As discussed in this chapter, interest in marketplace pricing has been increasing in recent years, reflecting the societal trend toward substituting competition for regulation where appropriate. Competition is valuable because it encourages utilities to make efficient decisions with a minimum of regulatory intervention. It enhances efficiency through the incentive for innovation by the regulated companies and by increasing the likelihood they will come forward with proposals for better services, lower prices or both. Ultimately, consumers are beneficiaries. Marketplace pricing is emblematic of the view that the degree of regulation should reflect the degree of market power, that workably competitive markets should be allowed to operate with as little regulatory interference as possible. The Edison Electric Institute has made perhaps the most detailed proposal on marketplace pricing. It and others perceive numerous benefits from this method of pricing transmission services. Given the undeniable market power resulting from line ownership, FERC has emphasized the need to find a workably competitive market before approving such proposals. The ability to make this distinction without a full-blown antitrust review for every transaction is questionable, and FERC has yet to provide generic guidance. Finally, FERC's legal ability to depart from cost-based standards is questionable

  14. Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

    Directory of Open Access Journals (Sweden)

    Patricia Mello Garrido Ishida

    2014-12-01

    Full Text Available Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw, firmness, and color (L*, a*, b* of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%, tenderness (16.8%, and expiration date of the product (14.3%. The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.

  15. The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

    Directory of Open Access Journals (Sweden)

    Pudjihastuti Isti

    2018-01-01

    Full Text Available Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness. The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV irradiation. Emulsifier (DATEM and hydrocolloid (xanthan gum were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

  16. Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

    DEFF Research Database (Denmark)

    Lappi, J; Mykkänen, H; Knudsen, Knud Erik Bach

    2014-01-01

    BackgroundRye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism...... and plasma level of short chain fatty acids (SCFAs).  MethodsTwenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre.......05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.ConclusionsBeneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than...

  17. Characterization of Norwegian women eating wholegrain bread.

    Science.gov (United States)

    Bakken, Toril; Braaten, Tonje; Olsen, Anja; Lund, Eiliv; Skeie, Guri

    2015-10-01

    To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. Cross-sectional study using an FFQ. Women were divided into two groups according to wholegrain bread consumption. Adult women (n 69 471). Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low intake group and 4·5 in the high intake group. The OR for high wholegrain bread consumption was 0·28, 2·19 and 4·63 for the first, third and fourth quartile of energy intake, respectively, compared with the second quartile. Living outside Oslo or in East Norway and having a high level of physical activity were associated with high wholegrain bread consumption. BMI and smoking were inversely associated with wholegrain bread consumption. Intake of many food items was positively associated with wholegrain bread consumption (P trend bread consumption (P trend bread consumption, even after taking energy intake into account. Energy intake was strongly positively associated with wholegrain bread consumption. Geographical differences in wholegrain bread consumption were observed. Our study suggests that women with high wholegrain bread consumption do not generally have a healthier diet than those who eat less wholegrain bread, but that they tend to be healthier in regard to other lifestyle factors.

  18. Differential impact of gas shortages and fuel-price increases on demand: the case of the hotel industry in New York State

    Energy Technology Data Exchange (ETDEWEB)

    Arbel, A. (Cornell Univ., Ithaca, NY); Ravid, A.

    1983-04-01

    The authors assess the impact of the energy crisis on the lodging industry in New York (excluding New York City) by estimating the effects of two related, but not necessarily correlated, variables: gas shortages and energy price increases. Strong evidence supports the conclusion that energy shortages dampen hotel demand while price increases encourage international, intrastate, and interstate shifts in distance distributions of travel destinations as well as changes in number of trips and length of stay, resulting in a slight aggregate increase in demand. Recent industry data relating to occupancy rates and profitability seem to support this conclusion. 16 references, 2 tables.

  19. Okra-gum fortified bread: formulation and quality.

    Science.gov (United States)

    Alamri, Mohammed S

    2014-10-01

    Freeze-dried okra extract was added to Hard Red Spring (HRS) wheat flour intended for high soluble-fiber bread. Seedless okra pods were blended in 0.05 M NaOH solution and the extract (OE) was freeze-dried at pH 7. SE-HPLC of OE showed the presence of covalently bound peptides. Okra extract powder (OE) 4, 7, 10, and 13 % was used to replace wheat flour in preparing four bread formulations. Although Farinograph water absorption was increased up to 4.4 % due to OE addition, the dough mixing Tolerance (MIT) was also increased. In the presence of OE, bread loaf volume was lower and freezable water was higher. Overall, bread firmness was lower at lower storage temperature, but higher OE increased firmness, due to water migration from crumb to crust. Color was darker for both crust and crumb. The bread melting temperature shifted to lower values at higher OE content as shown by Dynamic Mechanical Analysis (DMA). The test indicated that the properties of the blends were similar around the glass transition region. Dynamic rheology of the blends revealed weaker visco-elastic behavior compared to the control. The magnitude of the complex moduli for the 4 % OE was independent of frequency, while the remaining blends were frequency dependent.

  20. Consumer perception of bread quality

    Directory of Open Access Journals (Sweden)

    Ľudmila Nagyová

    2009-01-01

    Full Text Available The aim of this paper is to evaluate consumers’ perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.Cereal products keep their importance in people’s nutrition mainly because of their preventive effects on health. They saturate about 40 % of the daily energy need of an average European, who in ave­ra­ge acquires from cereals about 30 % of proteins, vitamin B1, niatin and phosphorus, around 1/6 of fats (out of it 19 % of linol acid, almost 60 % of saccharides, Ľ iron and about 13 % of vitamin B2 and calcium. If we add some cereal fiber which is an effective prevention factor of cardiovascular di­sea­ses, metabolic and oncological diseases of colon and anus, we will get a complex picture about positive effects of cereals in our nutrition. If we were to mark any foodstuff which has been accompanying the mankind in the course of history, it could be bread. Its consummation is spread in the whole world. Only the ones who once suffered from its lack have recognized its value.It results from our research that consumers in Slovakia prefer consuming the wheat-ray bread (38.5 %. The respondents – consumers prefer at choosing buying bread in terms of the external, subjective factors, the overall shape when choosing bread (45 % and dark color of crust (25 %. They showed minimum interest in white color crust and packaging size. In terms of the internal, objective factors, the most important factor for respondents, for women as well as for men was freshness of foodstuffs followed by fiber (with a big difference (12.82 %.Almost 60 % of bread consumers claimed that they did not have any possibility to obtain the required information regarding bread in supermarkets and hypermarkets because it is not possible to find professional staff providing them with the required information. A different situation is in the classical, small, self-service, and

  1. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Dall'Asta, Chiara; Cirlini, Martina; Chiavaro, Emma

    2015-01-01

    Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life. © 2014 Society of Chemical Industry.

  2. The effect of cigarette price increases on cigarette consumption, tax revenue, and smoking-related death in Africa from 1999 to 2013.

    Science.gov (United States)

    Ho, Li-Ming; Schafferer, Christian; Lee, Jie-Min; Yeh, Chun-Yuan; Hsieh, Chi-Jung

    2017-11-01

    This study investigates the effects of price hikes on cigarette consumption, tobacco tax revenues, and reduction in smoking-caused mortality in 36 African countries. Using panel data from the 1999-2013 Euromonitor International, the World Bank and the World Health Organization, we applied fixed-effects and random-effects regression models of panel data to estimate the elasticity of cigarette prices and simulate the effect of price fluctuations. Cigarette price elasticity was the highest for low-income countries and considerably lower for other African economies. The administered simulation shows that with an average annual cigarette price increase of 7.38%, the average annual cigarette consumption would decrease by 3.84%, and the average annual tobacco tax revenue would increase by 19.39%. By 2050, the number of averted smoking-attributable deaths (SADs) will be the highest in South Africa, followed by the Democratic Republic of Congo, Madagascar, and Ethiopia. Excise tax increases have a significant effect on the reduction of smoking prevalence and the number of averted smoking-attributable deaths, Low-income countries are most affected by high taxation policies.

  3. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.

    Science.gov (United States)

    Nivelle, Mieke A; Bosmans, Geertrui M; Delcour, Jan A

    2017-11-22

    The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh partially baked crumb increased because of its more extended amylose and gluten networks. During subsequent storage, the crumb became more firm due to an increased extent of amylopectin retrogradation and moisture redistribution. Although only amylopectin retrogradation was reversed during final baking, a fresh fully baked (FB) bread with reversed crumb softness was obtained. Furthermore, the rate of crumb firming during final storage of FB bread was not higher than that of conventionally baked bread. This was attributed to the high crumb to crust ratio of large tin bread which caused the crumb moisture content to remain sufficiently high despite nonreversible moisture redistribution during intermediate storage.

  4. Farinograph properties and bread quality of flours supplemented with resistant starch.

    Science.gov (United States)

    Ozturk, Serpil; Koksel, Hamit; Ng, Perry K W

    2009-09-01

    Three different commercial starches (Hylon VII, Novelose 330 and CrystaLean) were incorporated into the bread formulation at different levels and their effects on the rheological and baking properties and resistant starch contents of breads were evaluated. Starch-supplemented doughs were weaker and absorbed more water than those of the base flour. Loaf volumes of the breads decreased above the 10% level for Novelose and above the 20% level for Hylon VII and CrystaLean supplementation. Commercial starches did not have a substantial deteriorative effect on crumb color, external appearance and symmetry of breads. Crust color values decreased at a 30% addition level in Novelose-supplemented and CrystaLean-supplemented breads and above a 10% addition level in Hylon VII-supplemented breads. Firmness of breads increased above the 10% level for Novelose and above the 20% level for Hylon VII and CrystaLean supplementation. Resistant starch contents of the breads (after 1 and 7 days storage) increased significantly as the addition level of commercial starches increased.

  5. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg-1 to 3.25 mg kg-1. The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour ...

  6. The effect of cigarette price increase on the cigarette consumption in Taiwan: evidence from the National Health Interview Surveys on cigarette consumption

    Directory of Open Access Journals (Sweden)

    Ye Chun-Yuan

    2004-12-01

    Full Text Available Abstract Background This study uses cigarette price elasticity to evaluate the effect of a new excise tax increase on cigarette consumption and to investigate responses from various types of smokers. Methods Our sample consisted of current smokers between 17 and 69 years old interviewed during an annual face-to-face survey conducted by Taiwan National Health Research Institutes between 2000 to 2003. We used Ordinary Least Squares (OLS procedure to estimate double logarithmic function of cigarette demand and cigarette price elasticity. Results In 2002, after Taiwan had enacted the new tax scheme, cigarette price elasticity in Taiwan was found to be -0.5274. The new tax scheme brought about an average annual 13.27 packs/person (10.5% reduction in cigarette consumption. Using the cigarette price elasticity estimate from -0.309 in 2003, we calculated that if the Health and Welfare Tax were increased by another NT$ 3 per pack and cigarette producers shifted this increase to the consumers, cigarette consumption would be reduced by 2.47 packs/person (2.2%. The value of the estimated cigarette price elasticity is smaller than one, meaning that the tax will not only reduce cigarette consumption but it will also generate additional tax revenues. Male smokers who had no income or who smoked light cigarettes were found to be more responsive to changes in cigarette price. Conclusions An additional tax added to the cost of cigarettes would bring about a reduction in cigarette consumption and increased tax revenues. It would also help reduce incidents smoking-related illnesses. The additional tax revenues generated by the tax increase could be used to offset the current financial deficiency of Taiwan's National Health Insurance program and provide better public services.

  7. Effects of gluten-free breads, with varying functional supplements, on the biochemical parameters and antioxidant status of rat serum.

    Science.gov (United States)

    Świeca, Michał; Reguła, Julita; Suliburska, Joanna; Złotek, Urszula; Gawlik-Dziki, Urszula

    2015-09-01

    This paper examines the effects of gluten-free bread enriched with functional ingredients (milk powder, poppy, sunflower and pumpkin seeds, egg yolk, carum, hazel nuts and amaranth) on the morphological and biochemical parameters and antioxidant status of rats serum. Rats were provided test diets--gluten-free breads and water ad libitum. After 14 days, the animals were weighed and killed. A hazel nut-amaranth bread diet significantly increased the level of thrombocytes when compared to control bread. A mixed bread diet significantly decreased cholesterol levels in rats. All fortified breads decreased triglyceride levels and alanine transaminase activity and caused an increase in antiradical activity of the serum. In rats fed with poppy-milk bread, milk-seed bread and mixed bread, a marked decrease in superoxide dismutase activity was found. Enriched breads reduced the levels of triglyceride and improved the antiradical properties of serum, although the physiological relevance of this needs to be confirmed by human studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Willingness to use functional breads

    DEFF Research Database (Denmark)

    Vassallo, Marco; Saba, Anna; Arvola, Anna

    2009-01-01

    which was significant only in Finland. Young consumers seemed more interested in the functional bread with a health claim promoting health rather than in reducing risk of disease, whereas the opposite was true for older people. However, functional staple foods, such as bread in this European study...... characteristics due to the addition of the functional ingredients. The importance of health motivation in willingness to use products with health claims implies that there is an opening for developing better models for explaining health-promoting food choices that take into account both food and health......The present study focused on the role of the Health Belief Model (HBM) in predicting willingness to use functional breads, across four European countries: UK (N = 552), Italy (N = 504), Germany (N = 525) and Finland (N = 513). The behavioural evaluation components of the HBM (the perceived benefits...

  9. Has it become increasingly expensive to follow a nutritious diet? Insights from a new price index for nutritious diets in Sweden 1980-2012.

    Science.gov (United States)

    Håkansson, Andreas

    2015-01-01

    Health-related illnesses such as obesity and diabetes continue to increase, particularly in groups of low socioeconomic status. The increasing cost of nutritious food has been suggested as an explanation. To construct a price index describing the cost of a diet adhering to nutritional recommendations for a rational and knowledgeable consumer and, furthermore, to investigate which nutrients have become more expensive to obtain over time. Linear programming and goal programming were used to calculate two optimal and nutritious diets for each year in the interval under different assumptions. The first model describes the rational choice of a cost-minimizing consumer; the second, the choice of a consumer trying to deviate as little as possible from average consumption. Shadow price analysis was used to investigate how nutrients contribute to the diet cost. The cost of a diet adhering to nutritional recommendations has not increased more than general food prices in Sweden between 1980 and 2012. However, following nutrient recommendations increases the diet cost even for a rational consumer, particularly for vitamin D, iron, and selenium. The cost of adhering to the vitamin D recommendation has increased faster than the general food prices. Not adhering to recommendations (especially those for vitamin D) offers an opportunity for consumers to lower the diet cost. However, the cost of nutritious diets has not increased more than the cost of food in general between 1980 and 2012 in Sweden.

  10. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.

    Science.gov (United States)

    Charoenthaikij, Phantipha; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon; No, Hong Kyoon; King, Joan M

    2010-08-01

    Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation

  11. Reliability and maintainability analysis of bread production line.

    Science.gov (United States)

    Tsarouhas, Panagiotis H; Arvanitoyannis, Ioannis S

    2010-04-01

    The statistical analysis of the bread production line of the failure and repair data at machine and line levels was displayed. The experiment covers a period of twenty-five months. The best fit of the failure data between the common theoretical distributions was found and its parameters were computed. The reliability and hazard rate modes for all machines and the entire production line were calculated as well. The models could prove to be a useful tool to assess the current conditions, and to predict the reliability for upgrading the maintenance policy of the production line. It was pointed out that (a) the availability of the bread production line is 90.74% and went down to 86.76% because the equipment's failures cause an additional production gap in the line, (b) the 53.5% of all failures occurred at the bread machine, cooling tower machine, and volumetric-divider machine, and (c) the machines of the bread production line that displayed increasing hazard rate functions were identified. This analysis will be very useful in terms of identifying the occurring and latent problems in manufacturing process of bread and improve it.

  12. HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD

    Directory of Open Access Journals (Sweden)

    Halina Gambuś

    2015-02-01

    Full Text Available Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation, using the mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant activity by 60%, when compared to commercial kvasses.

  13. Influence of final baking technologies in partially baked frozen gluten-free bread quality.

    Science.gov (United States)

    Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

    2015-03-01

    The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®

  14. Economic Evaluation of Improved Irrigated Bread Wheat Varieties with National and International Origins and Its Impacts on Transfer of Supply Function

    Directory of Open Access Journals (Sweden)

    hormoz asadi

    2017-08-01

    research in different regions (B, annual shift of genetic improvement of variety due to breeding program (kt and Fixed and Variable costs due to research and extension of irrigated wheat breeding in experiment years (TVC were estimated as follow: Where: Pt: Price of wheat grain in year t, Qt: Quantity of wheat grain production in year t, Vit: Proportion of area of varieties in year t, gi: Genetic improvement for varieties i, S: Number of full time breeders and technicians involved in irrigated wheat breeding program, Cs: The costs of breeders and technicians in year t and Cvt: Fixed and variable costs of research and extension activities in year t For economic analyses of genetic improvement of a variety, profitability indexes including Net Present Value (NPV, Benefit- Cost Ratio and Internal Rate of Return (IRR were calculated following Brennan et al. (2002: Where: PVB: Present value of benefits, PVC: Present value of Costs, r: Discount rate and n: period Results and discussion According to the results of this study, the mean reduction of costs for released irrigated bread wheat varieties during 2001- 2010 was estimated as 109.8 rials. The mean of shift in supply function for released irrigated bread wheat varieties during these years was estimated as %5.31. The mean of Net present value (NPV for released irrigated bread wheat varieties in study periods was estimated 4463.5 billion Iranian Rials. Based on results, breeding program of irrigated bread wheat was economic. Conclusion In general, released irrigated bread wheat varieties with national and international origins in irrigated wheat breeding program of Seed and Plant Improvement Institute (SPII, Iran, was economically profitable. New Released irrigated bread wheat varieties have had considerable impacts on cost reduction and increasing of farmers income. Acknowlegemnets Authors would like to extend their sincere acknowledgements to the University of Sistan and Baluchestan and Seed and Plant Improvement Institute

  15. Economic Evaluation of Improved Irrigated Bread Wheat Varieties with National and International Origins and Its Impacts on Transfer of Supply Function

    Directory of Open Access Journals (Sweden)

    hormoz asadi

    2017-01-01

    research in different regions (B, annual shift of genetic improvement of variety due to breeding program (kt and Fixed and Variable costs due to research and extension of irrigated wheat breeding in experiment years (TVC were estimated as follow: Where: Pt: Price of wheat grain in year t, Qt: Quantity of wheat grain production in year t, Vit: Proportion of area of varieties in year t, gi: Genetic improvement for varieties i, S: Number of full time breeders and technicians involved in irrigated wheat breeding program, Cs: The costs of breeders and technicians in year t and Cvt: Fixed and variable costs of research and extension activities in year t For economic analyses of genetic improvement of a variety, profitability indexes including Net Present Value (NPV, Benefit- Cost Ratio and Internal Rate of Return (IRR were calculated following Brennan et al. (2002: Where: PVB: Present value of benefits, PVC: Present value of Costs, r: Discount rate and n: period Results and discussion According to the results of this study, the mean reduction of costs for released irrigated bread wheat varieties during 2001- 2010 was estimated as 109.8 rials. The mean of shift in supply function for released irrigated bread wheat varieties during these years was estimated as %5.31. The mean of Net present value (NPV for released irrigated bread wheat varieties in study periods was estimated 4463.5 billion Iranian Rials. Based on results, breeding program of irrigated bread wheat was economic. Conclusion In general, released irrigated bread wheat varieties with national and international origins in irrigated wheat breeding program of Seed and Plant Improvement Institute (SPII, Iran, was economically profitable. New Released irrigated bread wheat varieties have had considerable impacts on cost reduction and increasing of farmers income. Acknowlegemnets Authors would like to extend their sincere acknowledgements to the University of Sistan and Baluchestan and Seed and Plant Improvement Institute

  16. ABSORBABLE IRON IN BREAD: PROCEDURES OF ITS AUGMENTATION

    Directory of Open Access Journals (Sweden)

    M SABZEVARY

    2001-12-01

    bread per day. This translates into 3 mgm and 1.1 mgm of Fe +2 if the bread is baked by rotating hot iron plate and by traditional oven (Tanoor, respectively. As only 10 percent of this amount is converted into absorbable Fe + 2 the daily iron intake through bread alone is not sufficient. Yogurt and Garagorout are main sources of lactic acid. Therefore, it is recommended to add one of these to yeast in order to increase the level of absorbable Fe+2 in bread. Furthermore, Yogurt is highly recommended to be added to daily diet, and garagorout as a seasoning.

  17. Fracture behaviour of bread crust: Effect of bread cooling conditions

    NARCIS (Netherlands)

    Primo Martin, C.; Beukelaer, de H.J.; Hamer, R.J.; Vliet, van T.

    2008-01-01

    The effect of air and vacuum cooling on the fracture behaviour and accompanying sound emission, moisture content and crispness of bread crust were investigated. Vacuum cooling resulted in rapid evaporative cooling of products that contained high moisture content. Fracture experiments showed a clear

  18. Salt in bread - succesful?) Reduction of content in danish bread

    DEFF Research Database (Denmark)

    Knuthsen, Pia; Saxholt, Erling; Trolle, Ellen

    High intakes of sodium are associated with high blood pressure, elevated risk of cardiovascular diseases and early death. In the Nordic countries reduction of average sodium intake to about 2-2.7 g/d, or 5-7 g salt/d, is recommended. Main sources of salt in the diet are processed foods e.g. bread...

  19. Effects of hydrocolloids as texture improver in coriander bread.

    Science.gov (United States)

    Das, Lipi; Raychaudhuri, Utpal; Chakraborty, Runu

    2015-06-01

    An attempt was made to study the effects of hydrocolloids on loaf weight, volume, crumb grain characteristics, crumb moisture, firmness and dough rheological properties on 3.0 % coriander leaf supplemented breads. Carrageenan (CA), carboxymethylcellulose (CMC), guar gum (GG) and xanthan gum (XG) were added in the proportions of 0.25, 0.5, 0.75 and 1.0 % w/w of 100 g wheat flour. Addition of hydrocolloid increased the loaf volume and decreased the average cell area. An inverse relationship was observed between specific volume and average cell area. XG showed uniform change in crumb moisture on storage at all levels of substitution. However highest loss of moisture occurred in bread samples supplemented with GG. Crumb firming kinetics using Avrami's model showed slower firming rates for GG and CMC. High complex modulus (G*) values were observed in breads with 0.75 and 1.0 % XG.

  20. Correlation analysis of protein quality characteristics with gluten-free bread properties.

    Science.gov (United States)

    Horstmann, S W; Foschia, M; Arendt, E K

    2017-07-19

    The interest in gluten-free cereal products has increased significantly over the last number of years and there is still a high demand for high quality products. This study aims to establish possible connections between protein properties and dough and bread quality which could advance the knowledge for gluten-free product development. The objective of the present study was to correlate protein properties with bread characteristics. Therefore, a wide range of tests (solubility, emulsifying, foaming, water hydration properties) was performed to characterize a range of food proteins (potato, pea, carob, lupin and soy). Furthermore, the performance of these proteins in a dough matrix (pasting, rheology) and bread formulation (volume, structure, and texture) was analysed. Statistical analysis showed significant (p bread characteristics. The addition of the proteins to the gluten-free bread formulation affected pasting rheological and bread characteristics such as crumb density, crumb hardness and specific volume. The addition of potato and soy protein resulted in the lowest volume with a dense crumb structure and a low consumer acceptance score. However, lupin, pea and carob containing gluten-free breads had a higher specific volume and softer and less dense crumb structure. The protein solubility (r, 0.89; p bread quality.

  1. Effect of Addition of Fennel (Foeniculum vulgare L. on the Quality of Protein Bread

    Directory of Open Access Journals (Sweden)

    Sayed-Ahmad Bouchra

    2017-12-01

    Full Text Available Fennel (Foeniculum vulgare L. is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05 effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

  2. Modelling the effects of orange pomace using response surface design for gluten-free bread baking.

    Science.gov (United States)

    O'Shea, N; Rößle, C; Arendt, E; Gallagher, E

    2015-01-01

    The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread. Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85-100% flour weight, OP 0-8% flour weight and proofing time 35-100 min) as being crucial in the development of acceptable bread. Results illustrated longer proofing times (pbaking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49 min. Total fibre content of the control bread (2.1%) was successfully increased t o 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Tobacco Price Increase and Smoking Cessation in Japan, a Developed Country With Affordable Tobacco: A National Population-Based Observational Study.

    Science.gov (United States)

    Tabuchi, Takahiro; Nakamura, Masakazu; Nakayama, Tomio; Miyashiro, Isao; Mori, Jun-Ichiro; Tsukuma, Hideaki

    2016-01-01

    Longitudinal assessment of the impact of tobacco price on smoking cessation is scarce. Our objective was to investigate the effect of a price increase in October 2010 on cessation rates according to gender, age, socioeconomic status, and level of tobacco dependence in Japan. We used longitudinal data linkage of two nationally representative studies and followed 2702 smokers for assessment of their cessation status. The odds ratios (ORs) for cessation were calculated using logistic regression. To estimate the impact of the 2010 tobacco price increase on cessation, data from 2007 were used as a reference category. Overall cessation rates significantly increased from 2007 to 2010, from 3.7% to 10.7% for men and from 9.9% to 16.3% for women. Cessation rates were 9.3% for men who smoked 1-10 cigarettes per day, 2.7% for men who smoked 11-20 cigarettes per day, and 2.0% for men who smoked more than 20 cigarettes per day in 2007. These rates increased to 15.5%, 10.0%, and 8.0%, respectively, in 2010. The impact was stronger among subjects who smoked more than 11 cigarettes per day than those who smoked 1-10 cigarettes per day in both sexes: ORs for 2010 were 4.04 for those smoking 11-20 cigarettes per day, 4.26 for those smoking more than 20 cigarettes per day, and 1.80 for those smoking 1-10 cigarettes per day in the main model in men. There were no obvious differences in the relationship between tobacco price increase and smoking cessation across age and household expenditure groups. The tobacco price increase in Japan had a significant impact on smoking cessation in both sexes, especially among heavy smokers, with no clear difference in effect by socio-demographic status.

  4. Rheological parameters of dough with inulin addition and its effect on bread quality

    Science.gov (United States)

    Bojnanska, T.; Tokar, M.; Vollmannova, A.

    2015-04-01

    The rheological properties of enriched flour prepared with an addition of inulin were studied. The addition of inulin caused changes of the rheological parameters of the recorder curve. 10% and more addition significantly extended development time and on the farinogram were two peaks of consistency, what is a non-standard shape. With increasing addition of inulin resistance to deformation grows and dough is difficult to process, over 15% addition make dough short and unsuitable for making bread. Bread volume, the most important parameter, significantly decreased with inulin addition. Our results suggest a level of 5% inulin to produce a functional bread of high sensory acceptance and a level of 10% inulin produce a bread of satisfactory sensory acceptance. Bread with a level over 10% of inulin was unsatisfactory.

  5. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

    DEFF Research Database (Denmark)

    Altunkaya, Arzu; Hedegaard, Rikke Susanne Vingborg; Brimer, Leon

    2013-01-01

    Pomegranate peel powder (PP), a by-product of the pomegranate juice industry rich in polyphenols, was explored for use in bread production, due to its potential health effects. Wheat bread was prepared using different levels for replacement of flour with PP (0 to 10 g per 100 g flour) resulting...... in antioxidant levels expressed as Trolox equivalent antioxidant capacity values (TEAC) ranging from 1.8 to 6.8 µmol TEAC per g bread for fresh bread. TEAC remained constant during 5 days of storage in polyethylene bags at room temperature. The oxidative stability was evaluated by detection of radicals by direct...... electron spin resonance (ESR) spectroscopy, and peroxide value, and the highest capacity of scavenging of radicals (Fremy's salt) and the lowest content of peroxide values were found in bread with the highest percentage of PP. Safety evaluation was performed by the Artemia salina assay. An increased death...

  6. Characteristics of soy bread users and their beliefs about soy products.

    Science.gov (United States)

    Worsley, Anthony; Wahlqvist, Mark L; Dalais, Fabien S; Savige, Gayle S

    2002-01-01

    A two-stage random telephone/mail survey was conducted during the last quarter of 1998 among Adelaide residents to determine consumers' use of soy bread and other soy products and their health expectations of soy products. One in five (21%) of 1477 telephone subscribers usually consumed soy bread and related soy products. Comparisons of soy bread consumers and non-consumers, based on the mail survey sample, showed that more soy bread consumers used dietary supplements and ate low fat and vegetarian diets, though their experiences of ill health were similar. Soy bread consumers held stronger universalism (pro-nature) values than non-consumers. They also held more positive expectations about the benefits of soy consumption, including reductions in menstrual and menopausal symptoms, increased bowel regularity and reductions in the risk of heart disease and cancer. The findings are discussed in relation to the psychology of dietary supplementation, values orientations and physiological plausibility. Further investigations are suggested.

  7. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  8. Oil prices and the stock prices of alternative energy companies

    International Nuclear Information System (INIS)

    Henriques, Irene; Sadorsky, Perry

    2008-01-01

    Energy security issues coupled with increased concern over the natural environment are driving factors behind oil price movements. While it is widely accepted that rising oil prices are good for the financial performance of alternative energy companies, there has been relatively little statistical work done to measure just how sensitive the financial performance of alternative energy companies are to changes in oil prices. In this paper, a four variable vector autoregression model is developed and estimated in order to investigate the empirical relationship between alternative energy stock prices, technology stock prices, oil prices, and interest rates. Our results show technology stock prices and oil prices each individually Granger cause the stock prices of alternative energy companies. Simulation results show that a shock to technology stock prices has a larger impact on alternative energy stock prices than does a shock to oil prices. These results should be of use to investors, managers and policy makers. (author)

  9. IPR 118 - Bread wheat cultivar

    Directory of Open Access Journals (Sweden)

    Carlos Roberto Riede

    2007-01-01

    Full Text Available Wheat cultivar IPR 118 developed by IAPAR has a good yield potential and is widely adapted. It is earlymaturing and moderately tolerant to shattering and soil aluminum, moderately resistant to leaf rust and presents high glutenstrength for bread-making. The overall yield exceeded controls by 13%.

  10. The world energy demand in 2006: Confirmed increase in energy consumptions in a context of soaring crude oil prices; but economic growth is twice faster - June, 10 2007

    International Nuclear Information System (INIS)

    Chateau, Bertrand

    2007-01-01

    Confirmed increase in energy consumptions in a context of soaring crude oil prices; but economic growth is twice faster. According to the latest estimates by Enerdata, The world energy demand growth remains sustained in 2006, but twice slower than the GDP's growth, probably due to high energy prices on the international market. Oil: The oil demand, very captive, confirms once again its low elasticity to prices. 71% of the world oil product demand is concentrated on transport and petro-chemical sectors (77% in Europe, +13 points since 1990; 89% in North America). Gas/Electricity: Gas demand growth in 2006 is driven by Asia and the CIS, obvious price effects in the European Union. The CIS regains its position in the world production growth (22% in 2006 against 13% in 2005 and 33% in 2004). The power generation growth is more and more dominated by China and other Asian countries. The world electricity demand increases in the same proportions as in 2005 and 2004: 4%/year. Coal: Coal accounts for half of the world increase in energy consumption in 2006. China still accounts for 72% of the coal consumption, India for 10%, the rest of Asia 8% the rest of the world 10%. (authors)

  11. Drug Pricing Reforms

    DEFF Research Database (Denmark)

    Kaiser, Ulrich; Mendez, Susan J.; Rønde, Thomas

    2015-01-01

    Reference price systems for prescription drugs have found widespread use as cost containment tools. Under such regulatory regimes, patients co-pay a fraction of the difference between pharmacy retail price of the drug and a reference price. Reference prices are either externally (based on drug...... prices in other countries) or internally (based on domestic drug prices) determined. In a recent study, we analysed the effects of a change from external to internal reference pricing in Denmark in 2005, finding that the reform led to substantial reductions in prices, producer revenues, and expenditures...... for patients and the health insurance system. We also estimated an increase in consumer welfare but the size effect depends on whether or not perceived quality differences between branded and other drugs are taken into account....

  12. Price Transmission Asymmetry in Pork and Beef Markets

    OpenAIRE

    Hahn, William F.

    1990-01-01

    Farm, wholesale, and retail prices for beef and pork show significant evidence of asymmetric price interactions. All prices display greater sensitivity to price-increasing shocks than to price-decreasing shocks. The farm beef price, in particular, reacts faster to wholesale price increases than to whole sale price decreases.

  13. Randomised controlled short-term intervention pilot study on rye bran bread in prostate cancer.

    Science.gov (United States)

    Bylund, A; Lundin, E; Zhang, J X; Nordin, A; Kaaks, R; Stenman, U-H; Aman, P; Adlercreutz, H; Nilsson, T K; Hallmans, G; Bergh, A; Stattin, P

    2003-10-01

    The short-term effects of rye bran bread intake in prostate cancer were investigated. Ten men with conservatively treated prostate cancer were randomised to a daily supplement of 295 g of rye bran bread and eight men to 275 g of wheat bread (control) with similar fibre content for three weeks. Blood samples, ultrasound-guided core biopsies of the prostate, and urine samples were taken. In the rye group, there was a significant increase in plasma enterolactone, and the apoptotic index increased significantly from 2.1% (SD 1.3) to 5.9% (SD 1.8), Pbread is suggested to increase apoptosis in prostate tumours.

  14. 21 CFR 136.110 - Bread, rolls, and buns.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bread, rolls, and buns. 136.110 Section 136.110... Bread, rolls, and buns. (a) Bread, white bread, and rolls, white rolls, or buns, and white buns are the... be additional optional ingredients in the bread, rolls, or buns. All ingredients in any flour...

  15. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.

    Science.gov (United States)

    Sandhu, Harkanwal P S; Manthey, Frank A; Simsek, Senay

    2011-07-01

    Ozone gas could be used as a fumigant during grain and flour storage. Experiments were conducted to determine the effects of exposure to ozone and the effects of blending ozone-treated flour with control flour on flour functionality and bread-making quality. Ozone treatment oxidized lipids, increased brightness and reduced the yellow hue of flour, and increased peak viscosity and setback viscosity of flour. Bread made from flour treated with ozone at 1500 mg kg(-1) for 4.5 min and bread made from flour blended with 100 g kg(-1) ozonated flour had good crust color and a whiter crumb and had more crumb cells, which resulted in a greater specific volume of the bread when compared with control flour. Flour functionality declined as ozone exposure increased beyond 9 min and as the concentration of ozonated flour increased beyond 200 g kg(-1) . Bread made from flour exposed to ozone for 4.5 min or flour that contained 100 g kg(-1) fully ozonated flour had greater specific loaf volume and whiter crumb compared to bread made with control flour. Exposure of flour to ozone for longer times (9-45 min) and higher blends (200-1000 g kg(-1) ) deteriorated quality of bread. Copyright © 2011 Society of Chemical Industry.

  16. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.

    Science.gov (United States)

    Shin, Doo-Jee; Kim, Wook; Kim, Yookyung

    2013-11-01

    For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L value. The GS bread had the highest specific loaf volume (3.53 cm(3)/g), followed by NS (2.96 cm(3)/g), RS (2.25c m(3)/g), and SS (1.81 cm(3)/g) bread. GS bread had the lowest hardness (1.53N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm(3)/g), but decreased the bread's hardness (1.80N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Can bread processing conditions alter glycaemic response?

    Science.gov (United States)

    Lau, Evelyn; Soong, Yean Yean; Zhou, Weibiao; Henry, Jeyakumar

    2015-04-15

    Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75±4, 71±5, 68±5 and 65±4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Quality of bread supplemented with mushroom mycelia.

    Science.gov (United States)

    Ulziijargal, Enkhjargal; Yang, Joan-Hwa; Lin, Li-Yun; Chen, Chiao-Pei; Mau, Jeng-Leun

    2013-05-01

    Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality, including specific volume, colour property, equivalent umami concentration (EUC), texture profile analysis, sensory evaluation and functional components, was analysed. Mycelium-supplemented bread was smaller in loaf volume and coloured, and had lower lightness and white index values. White bread contained the lowest amounts of free umami amino acids and umami 5'-nucleotides and showed the lowest EUC value. Incorporating 5% mushroom mycelia into the bread formula did not adversely affect the texture profile of the bread. However, incorporating 5% mushroom mycelia into the bread formula did lower bread's acceptability. After baking, mycelium-supplemented bread still contained substantial amounts of γ-aminobutyric acid and ergothioneine (0.23-0.86 and 0.79-2.10 mg/g dry matter, respectively). Overall, mushroom mycelium could be incorporated into bread to provide its beneficial health effects. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. Cracks in bread crust cause longer crispness retention

    NARCIS (Netherlands)

    Hirte, A.; Hamer, R.J.; Hoffmann, L.; Primo Martin, C.

    2013-01-01

    Crispness is among the most important factors that the consumer uses to assess the quality of crispy bread. However, this quality attribute is rapidly lost after baking. It is known that crispness retention can be increased more than eight times by enhancing the water vapor permeability of the

  20. Value-based pricing

    Directory of Open Access Journals (Sweden)

    Netseva-Porcheva Tatyana

    2010-01-01

    Full Text Available The main aim of the paper is to present the value-based pricing. Therefore, the comparison between two approaches of pricing is made - cost-based pricing and value-based pricing. The 'Price sensitively meter' is presented. The other topic of the paper is the perceived value - meaning of the perceived value, the components of perceived value, the determination of perceived value and the increasing of perceived value. In addition, the best company strategies in matrix 'value-cost' are outlined. .

  1. Dynamic Pricing

    DEFF Research Database (Denmark)

    Sharifi, Reza; Anvari-Moghaddam, Amjad; Fathi, S. Hamid

    2017-01-01

    Dynamic pricing scheme, also known as real-time pricing (RTP), can be more efficient and technically beneficial than the other price-based schemes (such as flat-rate or time-of-use (TOU) pricing) for enabling demand response (DR) actions. Over the past few years, advantages of RTP-based schemes h...

  2. Effect of Lactobacillus plantarum and Lactobacillus sanfranciscensis on technological properties of sourdough and voluminous bread quality

    Directory of Open Access Journals (Sweden)

    M. Gharekhani

    2017-02-01

    Full Text Available Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process. In this study Lactobacillus plantarum and Lactobacillus sanfranciscensis as single starter and their mixture as a mixed starter were used in the preparation of sourdough. The results showed that the use of single starters increased diacetyl and hydrogen peroxide of sourdough and sourdough fermented with mixed starter had the highest content of diacetyl and hydrogen peroxide. In the end sourdough fermentation period the highest lactic acid bacteria count was associated with sourdough containing L. sanfranciscensis. Effects of different starters were significant on the pH of TTA of sourdough, dough and bread, and also resulted in decreased pH and increased of TTA compared to control bread. The results of the assessment of physicochemical and organoleptic properties of bread showed that sourdough containing mixed starter resulted in increasing of height, specific volume and porosity; however, it reduced the hardness of bread crust and crumb, and retarded the emergence of mold colonies. Sourdough bread containing mixed starter gained the highest score of organoleptic properties. Therefore the use of mixed starters consisting of L. plantarum and L. sanfranciscensis could be considered as a suitable starter culture for the production of sourdough and high quality bread.

  3. Price Recall, Bertrand Paradox and Price Dispersion With Elastic Demand

    NARCIS (Netherlands)

    Carvalho, M.

    2009-01-01

    This paper studies the consequence of an imprecise recall of the price by the consumers in the Bertrand price competition model for a homogeneous good. It is shown that firms can exploit this weakness and charge prices above the competitive price. This markup increases for rougher recall of the

  4. The Effect of Glutinous Rice Flour on the Properties of Bread (2)

    OpenAIRE

    奥田,弘枝; PONTE Jr.,J. G.

    2002-01-01

    The first report was an examination of the effects on baking quality for bread when glutinous rice flour was added to the ingredients. It was possible to make bread with a good flavor and a glutinous rice flour-oriented texture by adding glutinous rice flour. But when the effects on bread with the proportion of glutinous rice flour increased from 5% to 20% were examined, the loaf volume and loaf specific volume decreased markedly as the added volume of glutinous rice flour increased. So in or...

  5. Retailer-Led Sugar-Sweetened Beverage Price Increase Reduces Purchases in a Hospital Convenience Store in Melbourne, Australia: A Mixed Methods Evaluation.

    Science.gov (United States)

    Blake, Miranda R; Peeters, Anna; Lancsar, Emily; Boelsen-Robinson, Tara; Corben, Kirstan; Stevenson, Christopher E; Palermo, Claire; Backholer, Kathryn

    2017-09-01

    Limited evidence has been gathered on the real-world impact of sugar-sweetened beverage price changes on purchasing behavior over time or in community-retail settings. Our aim was to determine changes in beverage purchases, business outcomes, and customer and retailer satisfaction associated with a retailer-led sugar-sweetened beverage price increase in a convenience store. We hypothesized that purchases of less-healthy beverages would decrease compared to predicted sales. A convergent parallel mixed methods design complemented sales data (122 weeks pre-intervention, 17 weeks during intervention) with stakeholder interviews and customer surveys. Electronic beverage sales data were collected from a convenience store in Melbourne, Australia (August through November 2015). Convenience store staff completed semi-structured interviews (n=4) and adult customers exiting the store completed surveys (n=352). Beverages were classified using a state government framework. Prices of "red" beverages (eg, nondiet soft drinks, energy drinks) increased by 20%. Prices of "amber" (eg, diet soft drinks, small pure fruit juices) and "green" beverages (eg, water) were unchanged. Changes in beverage volume, item sales, and revenue during the intervention were compared with predicted sales. Sales data were analyzed using time series segmented regression while controlling for pre-intervention trends, autocorrelation in sales data, and seasonal fluctuations. Beverage volume sales of red (-27.6%; 95% CI -32.2 to -23.0) and amber (-26.7%; 95% CI -39.3 to -16.0) decreased, and volume of green beverages increased (+26.9%; 95% CI +14.1 to +39.7) in the 17th intervention week compared with predicted sales. Store manager and staff considered the intervention business-neutral, despite a small reduction in beverage revenue. Fifteen percent of customers noticed the price difference and 61% supported the intervention. A 20% sugar-sweetened beverage price increase was associated with a reduction

  6. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.

    Science.gov (United States)

    Hoye, Clifford; Ross, Carolyn F

    2011-09-01

    Grape seed flour (GSF) from grape pomace, a waste product generated during winemaking, was explored for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread, including total phenolic content (TPC), made with varying levels of GSF. Dough and breads were prepared using different levels of replacement of hard red spring wheat flour (HRS) with GSF (0 to 10 g GSF/100 g HRS) and stored for 0, 2, or 6 wk at -20 °C. Replacement of 10 g GSF/100 g HRS increased the bread TPC from 0.064 mg tannic acid/g dry weight to 4.25 mg tannic acid/g dry weight. Consumer acceptance and instrumental analyses were used to investigate changes in sensory and texture properties due to GSF replacement. Replacement above 5 g GSF/100 g HRS decreased the loaf brightness and volume, with an increase in the bread hardness and porosity. Generally, breads containing ≥ 7.5 g GSF/100 g HRS were characterized by lower consumer acceptance. A reduction in overall and bitterness acceptance was observed in bread at 10 g GSF/100 g HRS, with decreased acceptance of astringency and sweetness at 7.5 and 10 g GSF/100 g HRS. Based on these results, the replacement of 5 g GSF/100 g HRS is recommended for the production of fortified breads with acceptable physical and sensory properties and high TPC activity compared to refined bread. This study shows that grape seed flour (GSF) can be used to replace hard red spring wheat flour (HRS) in bread production, with moderate impact on the physical and sensory properties of the bread. Replacement of up to 10 g GSF/100 g HRS significantly decreased overall consumer acceptance of the bread, with lower consumer acceptance of sweetness and astringency at 7.5 and 10 g GSF/100 g HRS. Thus, a replacement value of 5 g GSF/100 g HRS is recommended for the production of fortified breads. © 2011 Institute of Food Technologists®

  7. Price fairness

    OpenAIRE

    Diller, Hermann

    2013-01-01

    Purpose – The purpose of this article is to integrate the various strands of fair price research into a concise conceptual model. Design/methodology/approach – The proposed price fairness model is based on a review of the fair pricing literature, incorporating research reported in not only English but also German. Findings – The proposed fair price model depicts seven components of a fair price: distributive fairness, consistent behaviour, personal respect and regard for the partner, fair dea...

  8. Press point on the prices

    International Nuclear Information System (INIS)

    Schilansky, J.L.

    2005-11-01

    To analyze the prices situation of the motor fuels, the authors present the mechanisms of the prices formation (markets, crude oils price and margins) and the market context (distribution, taxes, french energy policy). They discuss then the impacts of the round table of the 16 September 2005 at Bercy, facing the increase of the motor fuels prices. (A.L.B.)

  9. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    Directory of Open Access Journals (Sweden)

    Lilei Yu

    2013-11-01

    Full Text Available Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC, 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05. There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50–1.65 mg/g and white bread (0.79–1.03 mg/g showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average, respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties.

  10. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.

    Science.gov (United States)

    Yu, Lilei; Beta, Trust

    2015-08-26

    Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p bread.

  11. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

    Science.gov (United States)

    Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil

    2016-01-01

    Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

  12. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.

    Science.gov (United States)

    Martínez, Mario M; Román, Laura; Gómez, Manuel

    2018-01-15

    The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is close to the minimum hydration found in commercially available white bread, did not prevent the starch in the crumb from complete gelatinization. However, LHB and IHB crumbs were more resistant to physical breakdown during in vitro digestion than HHB crumbs, resulting in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration. The degree of gelatinization in crust samples was significantly reduced with a depletion in the dough hydration, ranging from 29.90 to 44.36%, which led to an increase of SDS from 7.41 in HHB to 13.78% in LHB (bread basis). Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Poverty and price transmission

    DEFF Research Database (Denmark)

    Elleby, Christian

    A key parameter determining the welfare impact from a world market shock is the transmission elasticity which measures the average domestic response to an international price change. Many studies have estimated price transmission elasticities for a large number of countries but the variation...... in these estimates is so far largely unexplored. This paper proposes a model which explains a country's domestic price response to world market shocks in terms of its demand structure. The model delivers two testable predictions; price transmission is increasing in per capita food expenditure and in income...... inequality. The empirical analysis of price changes during the food crises confirms these predictions with a caveat. I find significant inverse U-shaped relationships between domestic food price growth in 2007-8 and 2010-11 and per capita food expenditure. Unequal countries also experienced higher price...

  14. Development of a bread delivery vehicle for dietary prebiotics to enhance food functionality targeted at those with metabolic syndrome.

    Science.gov (United States)

    Costabile, Adele; Walton, Gemma E; Tzortzis, George; Vulevic, Jelena; Charalampopoulos, Dimitris; Gibson, Glenn R

    2015-01-01

    Prebiotics are dietary carbohydrates that favourably modulate the gut microbiota. The aims of the present study were to develop a functional prebiotic bread using Bimuno®, (galactooligosaccharide (B-GOS) mixture), for modulation of the gut microbiota in vitro in individuals at risk of metabolic syndrome. A control bread, (no added prebiotic) and positive control bread (containing equivalent carbohydrate to B-GOS bread) were also developed. A 3-stage continuous in vitro colonic model was used to assess prebiotic functionality of the breads. Bacteria were quantified by fluorescence in situ hybridization and short chain fatty acids by gas chromatography. Ion-exchange chromatography was used to determine GOS concentration after bread production. Following B-GOS bread fermentation numbers of bifidobacteria and lactobacilli were significantly higher compared to controls. There was no significant degradation of B-GOS during bread manufacture, indicating GOS withstood the manufacturing process. Furthermore, based on previous research, increased bifidobacteria and butyrate levels could be of benefit to those with obesity related conditions. Our findings support utilization of prebiotic enriched bread for improving gastrointestinal health.

  15. Development of a bread delivery vehicle for dietary prebiotics to enhance food functionality targeted at those with metabolic syndrome

    Science.gov (United States)

    Costabile, Adele; Walton, Gemma E; Tzortzis, George; Vulevic, Jelena; Charalampopoulos, Dimitris; Gibson, Glenn R

    2015-01-01

    Prebiotics are dietary carbohydrates that favourably modulate the gut microbiota. The aims of the present study were to develop a functional prebiotic bread using Bimuno®, (galactooligosaccharide (B-GOS) mixture), for modulation of the gut microbiota in vitro in individuals at risk of metabolic syndrome. A control bread, (no added prebiotic) and positive control bread (containing equivalent carbohydrate to B-GOS bread) were also developed. A 3-stage continuous in vitro colonic model was used to assess prebiotic functionality of the breads. Bacteria were quantified by fluorescence in situ hybridization and short chain fatty acids by gas chromatography. Ion-exchange chromatography was used to determine GOS concentration after bread production. Following B-GOS bread fermentation numbers of bifidobacteria and lactobacilli were significantly higher compared to controls. There was no significant degradation of B-GOS during bread manufacture, indicating GOS withstood the manufacturing process. Furthermore, based on previous research, increased bifidobacteria and butyrate levels could be of benefit to those with obesity related conditions. Our findings support utilization of prebiotic enriched bread for improving gastrointestinal health. PMID:26099034

  16. Characterization of Norwegian women eating wholegrain bread

    OpenAIRE

    Bakken, Toril; Braaten, Tonje; Olsen, Anja; Lund, Eiliv; Skeie, Guri

    2015-01-01

    Source: doi: 10.1017/S1368980015000245 To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study.Cross-sectional study using an FFQ.Women were divided into two groups according to wholegrain bread consumption.Adult women (n 69 471).Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low intake group and 4·5 in the high intake group. The OR for high wholegrain bread consumption was 0·28, 2·19 and ...

  17. Quantifying the risk of an increase in the prices of non-energy products by combining the portfolio and input-output approaches

    International Nuclear Information System (INIS)

    Suzuki, Kengo; Uchiyama, Yohji

    2010-01-01

    An increase in the price of imported fossil fuels indirectly increases the producer price in non-energy sectors; however, this indirect influence cannot be taken into account by the traditional portfolio approach. This study proposes an analytical framework combining the input-output (I-O) model and the portfolio approach that can take the indirect influence into account. A risk of an increase in the producer price in Japanese non-energy sectors during the period 1970-2000 is estimated, and the causes of a decrease in the risk through the analysis period are clarified by decomposing an index of the risk. The result indicates that almost all non-energy sectors have decreased this risk during the analysis period. The degree and cause of the decrease depends on a sector's location in the hierarchical structure of Japanese industries. For example, assembly sectors have decreased their risk mainly as the result of improvement in energy usage by upstream sectors, such as material sectors, rather than their own improvements. Proper policies considering such a structure are required to decrease the risk further because the effort taken to do so is seldom motivated by economic profit.

  18. INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD

    Directory of Open Access Journals (Sweden)

    Dana Urminská

    2010-11-01

    Full Text Available The study focuses on researching the influence of natural additives on certain technological characteristics of mixtures used for bread production, more particularly the influence of N substances in used raw material on selected qualitative parameters of bread. The blends for bread production to be analysed were prepared by mixing wheat flour with an addition of oat, buckwheat, lentil and chickpea wholegrain flour in different portions (10, 20, 30, 40 and 50 %. The experiment showed that the addition of natural additives worsened the protein complex of the blends used in bread production (worsening also qualitative parameters known as product volume. The loaves prepared with an addition of buckwheat, oat, lentil and chickpea were evaluated to be of a lesser quality from a technological viewpoint when compared with pure wheat loaves. The lower content of gluten forming proteins and the generally changed protein composition of blends due to additives caused a lower percentage of wet gluten content, its lower extensibility and swelling capacity. The sedimentation value (Zeleny index decreased proportionally with the increase of addition until the level was unsatisfactory for raw material intended for bakery purposes. The N content in experimental loaves was higher than in the reference loaves and it increased according to the selected additive and its portion in the blend (more with the addition of lentil and chickpea, less in case of buckwheat and oat which is considered as positive from a nutritional point of view. But from the technological point of view the additives did not show any positive influence and caused a lower loaf bread volume. The most significant decrease of the loaf bread volume was found with the addition of 50 % of buckwheat (- 45.6 %. Better results were obtained with a lower portion of the additive: loaf with an addition of 30 % of chickpea (volume decreased by 12.8 % > loaf with an addition of 30 % of lentil (volume

  19. Food choice motives and bread liking of consumers embracing hedonistic and traditional values.

    Science.gov (United States)

    Pohjanheimo, Terhi; Paasovaara, Rami; Luomala, Harri; Sandell, Mari

    2010-02-01

    This study addresses the effect of personal values on consumers' food choice motives and on the liking of bread. A total of 224 consumers participated in the study in three groups: traditional and hedonistic consumers, who presented opposite value types according to the Schwartz value theory, and a control group. Three different rye breads were evaluated for liking and their sensory profiles were determined. The consumer groups' values, food choice motives measured with the Food Choice Questionnaire and a Concern scale, and liking of the breads differed significantly according to the analysis of variance and a partial least squares regression analysis. For hedonistic consumers, rye bread characterized by a soft and porous texture influenced liking positively, and food choice motives "mood" and "price" correlated positively with their values. Traditional consumers were more positive toward different types of rye bread, and food choice motives "natural content", "familiarity" and "health concern" were more important to them than to hedonists. Overall, this study demonstrated that values are connected to food choice motives and, to some extent liking and, thus, values can be utilized both in product development and in advertising. 2009 Elsevier Ltd. All rights reserved.

  20. Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments.

    Science.gov (United States)

    Reshmi, S K; Sudha, M L; Shashirekha, M N

    2017-12-15

    The aim of this study was to evaluate the starch digestibility and predicted glycemic index in breads incorporated with pomelo fruit (Citrus maxima) segments. Volume of the white and brown breads supplemented with pomelo fresh segments increased, while the crumb firmness decreased. Bread with 20% fresh and 5% dry pomelo segments were sensorily acceptable. Bioactive components such as phenolics, flavonoids, naringin and carotenoids were retained to a greater extent in bread containing dry pomelo segments. The pomelo incorporated bread had higher levels of resistant starch fractions (3.87-10.96%) with low predicted glycemic index (62.97-53.13%), despite their higher total starch (69.87-75.47%) content compared to control bread. Thus pomelo segments in the product formulations lowered the glycemic index probably by inhibiting carbohydrate hydrolyzing enzyme activity which could be attributed to naringin. Hence fortified bread prepared from pomelo fruit segment is recommended to gain nutritional value and to decrease the risk of diabetes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.

    Science.gov (United States)

    Buddrick, Oliver; Jones, Oliver A H; Hughes, Jeff G; Kong, Ing; Small, Darryl M

    2015-08-01

    Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread

    Directory of Open Access Journals (Sweden)

    Marianne S. H. Lunde

    2011-01-01

    Full Text Available Background. The magnitude and duration of postprandial blood glucose (PPG elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant women participated in three experiments having a crossover design and involving ingestion of various types of bread: regular coarse bread or fibre enriched-bread with two levels of rapeseed oil, all providing 25 g available carbohydrates (CHO. Blood glucose and satiety were determined before the meal and every 15 min over the next 2 hours. Results. Intake of an amount of pea fibre-enriched bread containing 25 g CHO attenuated, the postprandial peak glucose value, the incremental area under the glucose versus time curve during 15 to 75 min, and the glycemic profile, and increased duration of satiety (<.05, as compared with intake of regular bread with 25 g carbohydrate. Conclusion. Pea fibre-enriched breads can reduce PPG and prolong satiety.

  3. Product Variety, Consumer Preferences, and Web Technology: Can the Web of Data Reduce Price Competition and Increase Customer Satisfaction?

    Science.gov (United States)

    Hepp, Martin

    E-Commerce on the basis of current Web technology has created fierce competition with a strong focus on price. Despite a huge variety of offerings and diversity in the individual preferences of consumers, current Web search fosters a very early reduction of the search space to just a few commodity makes and models. As soon as this reduction has taken place, search is reduced to flat price comparison. This is unfortunate for the manufacturers and vendors, because their individual value proposition for a particular customer may get lost in the course of communication over the Web, and it is unfortunate for the customer, because he/she may not get the most utility for the money based on her/his preference function. A key limitation is that consumers cannot search using a consolidated view on all alternative offers across the Web. In this talk, I will (1) analyze the technical effects of products and services search on the Web that cause this mismatch between supply and demand, (2) evaluate how the GoodRelations vocabulary and the current Web of Data movement can improve the situation, (3) give a brief hands-on demonstration, and (4) sketch business models for the various market participants.

  4. Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

    Science.gov (United States)

    Gawlik-Dziki, Urszula; Świeca, Michał; Dziki, Dariusz; Sęczyk, Łukasz; Złotek, Urszula; Różyło, Renata; Kaszuba, Kinga; Ryszawy, Damian; Czyż, Jarosław

    2014-01-01

    This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention. PMID:25050366

  5. Anticancer and antioxidant activity of bread enriched with broccoli sprouts.

    Science.gov (United States)

    Gawlik-Dziki, Urszula; Świeca, Michał; Dziki, Dariusz; Sęczyk, Łukasz; Złotek, Urszula; Różyło, Renata; Kaszuba, Kinga; Ryszawy, Damian; Czyż, Jarosław

    2014-01-01

    This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.

  6. Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

    Directory of Open Access Journals (Sweden)

    Urszula Gawlik-Dziki

    2014-01-01

    Full Text Available This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities; however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.

  7. QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINĂ

    2017-06-01

    Full Text Available The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF and golden flaxseed flour (GFs that can be used in order to obtain high quality bread. The independent variables levels used were between 90 and 95 % for wheat flour and between 2.5% and 7.5% for pumpkin seed and golden flaxseed flour. The quality parameters analyzed were the following: loaf volume, porosity, elasticity and bread crumb structure. The mixture experiment design was used for optimization. Special quadratic mixture models were obtained for all the dependent variables. The optimum mixture levels were of 92.43% for wheat flour, 5.06% for pumkin seed flour and 2.51% for golden seed flour. The values of these flours in terms of loaf volume of bread, porosity and elasticity were of 422 cm3/100g, 76.15%, and 92.82%, respectively. The textural properties (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness were analyzed for the control sample and the optimum bread sample obtained with PSF and GFs addition. For the last one mentioned hardness, elasticity, gumminess and chewiness increase with 25.03%, 7.31%, 23.41%, 25.77% while the cohesiveness value decreases with 1.47%.

  8. Refined cassava flour in bread making: a review

    Directory of Open Access Journals (Sweden)

    Johanna Alejandra Aristizabal Galvis

    2017-01-01

    Full Text Available Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

  9. Outlook for Japanese economy and energy demand in fiscal year 2015. Will decline in oil price benefit sluggish Japanese economy after tax increase?

    International Nuclear Information System (INIS)

    Yanagisawa, Akira; Ikarii, Ryohei; Iwata, Sohei; Wang, In-Ha; Tomokawa, K.; Shibata, Yoshiaki; Ito, Kokichi

    2015-01-01

    Although prompt economic recovery was expected, after tax increase in April 2014, not so much progress has been made as anticipated. One of the reasons for this is the increase in energy cost due to the decline in LNG price following that of oil price from an international point of view, and the electric rate hike resulted from the delay in restart of nuclear power plant from a domestic point of view, and so on. In this article, the outlook for the Japanese economy and the energy demand in the fiscal year 2015 and the influences of various factors were evaluated. For this evaluation, the values set as the primary premises for the standard scenario were: (1) world economy, (2) CIF prices for importing oil, LNG, and coal, (3) exchange rates, (4) nuclear power generation, (5) electricity demand, and (6) temperature. Then, the influences of following items on economy and energy demand were analyzed: (1) macro economy, (2) production activity, (3) domestic supply of primary energy, (4) final energy consumption, (5) sales amount of electricity and composition of electrical sources, (6) sales amount of city gas, (7) sales amount of fuel oil and LNG, (8) renewable energy power generation, (9) restart rate of nuclear power plant, and so on. (S.K.)

  10. A lipase based approach for studying the role of wheat lipids in bread making.

    Science.gov (United States)

    Gerits, Lien R; Pareyt, Bram; Delcour, Jan A

    2014-08-01

    While endogenous wheat lipids exert a major effect on bread quality, little is known on the way they impact on bread loaf volume (LV). Here we altered wheat flour lipid composition during bread making using lipases in situ. Lipopan F, Lecitase Ultra, and surfactants increased LV to similar extents. The increases in bread LV as a result of these enzymes were related to decreased levels of galactolipids and phospholipids and concomitant increased 'lyso'-lipid as well as free fatty acid (FFA) levels. The FFA formed were transferred to the free lipid fraction, while the 'lyso'-lipids remained in the bound lipid fraction. For optimal gas cell stabilisation, an equilibrium between the lipid classes present and hence, the type of mesophase formed, is essential. Sufficient levels of lipids forming lamellar mesophases and lipids forming hexagonal I mesophases, which respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor, are needed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

    Science.gov (United States)

    The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

  12. Price Discrimination

    OpenAIRE

    Armstrong, M.

    2008-01-01

    This paper surveys recent economic research on price discrimination, both in monopoly and oligopoly markets. Topics include static and dynamic forms of price discrimination, and both final and input markets are considered. Potential antitrust aspects of price discrimination are highlighted throughout the paper. The paper argues that the informational requirements to make accurate policy are very great, and with most forms of price discrimination a laissez-faire policy may be the best availabl...

  13. Transfer Pricing

    OpenAIRE

    Larsen, Mads Grenaa; Nørgaard, Mads Frid; Hansen, Manjarita

    2013-01-01

    This project seeks to highlight some of the criticisms given towards the OECD Transfer Pricing Guidelines and the challenges Danish companies experience by pricing their goods and the problems this causes for trade. The project is based on a series of interviews that represent the different agents who are operating in Transfer Pricing business. These interviews, combined with the Transfer Pricing Guidelines, gives us the basis to analyse the challenges we want to clarify based on the hypothes...

  14. Is College Pricing Power Pro-Cyclical?

    Science.gov (United States)

    Altringer, Levi; Summers, Jeffrey

    2015-01-01

    We define pricing power as a college's ability to increase its net tuition revenue by raising its sticker-price for tuition. The greater is the positive effect of sticker-price increases on net tuition revenue, the greater is the pricing power. We gauge variation in the pricing power of private, non-profit baccalaureate colleges by estimating this…

  15. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

    Science.gov (United States)

    Aboshora, Waleed; Lianfu, Zhang; Dahir, Mohammed; Qingran, Meng; Musa, Abubakr; Gasmalla, Mohammed A A; Omar, Khamis Ali

    2016-01-01

    In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

  16. Gold prices

    OpenAIRE

    Joseph G. Haubrich

    1998-01-01

    The price of gold commands attention because it serves as an indicator of general price stability or inflation. But gold is also a commodity, used in jewelry and by industry, so demand and supply affect its pricing and need to be considered when gold is a factor in monetary policy decisions.

  17. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    International Nuclear Information System (INIS)

    Li, Chaoran; Mörtelmaier, Christoph; Winter, Josef; Gallert, Claudia

    2015-01-01

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m −3 d −1 organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m −3 d −1 and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m −3 d −1 OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO 2 and hydrogen

  18. Impact assessment of the increase in fossil fuel prices on the global energy system, with and without CO2 concentration stabilization

    International Nuclear Information System (INIS)

    Rout, Ullash K.; Akimoto, Keigo; Sano, Fuminori; Oda, Junichiro; Homma, Takashi; Tomoda, Toshimasa

    2008-01-01

    It is important to evaluate impacts of fossil fuel price hikes and climate stabilization that force the global energy system to adopt alternative and efficient technologies by routing future energy system dynamics into a different technology roadmap. Hence, a high-regional-resolution and technology-rich DNE21+ model is used for the simulation of some price-hike scenarios for the period from 2000 to 2030 by increasing the ordinate of cost-potential curve of crude oil, natural gas and coal by 55 US$(00)/bbl, 3.8 US$(00)/kcf and 56 US$(00)/tonne, respectively, above their reference values; and 550 ppmv stabilization is implemented by carbon limitation from 6998 to 8250 MtC/yr. This study detected that hike in fossil fuel prices acts as an anti-catalyst for human-induced anthropogenic emissions and alleviates heavy dependency upon fossil fuels. Further, it partially solves problems of climate change by reducing CO 2 emission levels (23%), reflects human behavior through energy conservation (1.4 Gtoe), calls for efficiency improvement (7%), adopts more efficient and alternative technologies, compared to reference; however, with 550 ppmv stabilization, energy conservation rises to 1.6 Gtoe, demands 16% higher efficiency improvement and reduces CO 2 emission by 36%, relative to reference

  19. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.

    Science.gov (United States)

    Corona, Onofrio; Alfonzo, Antonio; Ventimiglia, Giusi; Nasca, Anna; Francesca, Nicola; Martorana, Alessandra; Moschetti, Giancarlo; Settanni, Luca

    2016-10-01

    Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those observed in the control trial. The microbiological investigation showed levels of approximately 10(9) CFU/mL in almost all sourdoughs and the comparison of the genetic polymorphisms of the dominating LAB with those of the pure cultures evidenced the persistence of the added strains over time. The resulting breads were evaluated for several quality parameters. The breads with the greatest height were obtained with the quadruple combination of leuconostocs and weissellas. The highest softness was registered for the breads obtained from fermentations performed by W. cibaria PON10032 alone and in combination. The different inocula influenced also the color, the void fraction, the cell density and the mean cell area of the breads. Different levels of acids, alcohols, aldehydes, esters, hydrocarbons, ketones, terpenes, furans and phenol were emitted by the breads. The sensory tests indicated the breads from the sourdoughs fermented with the seven LAB inocula as sweeter and less acidic than control breads and the breads from the trials with the highest complexity of LAB inoculums were those more appreciated by tasters. A multivariate approach found strong differences among the trials. In particular, control breads and the breads obtained with different starter LAB were quite distant and a more

  20. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.

    Science.gov (United States)

    Regula, J; Cerba, A; Suliburska, J; Tinkov, A A

    2018-03-01

    The aim of this study was to measure the content of calcium, magnesium, iron, zinc, and copper and determine the bioavailability of these ingredients in gluten-free breads fortified with milk and selected seeds. Due to the increasing prevalence of celiac disease and mineral deficiencies, it has become necessary to produce food with higher nutritional values which maintains the appropriate product characteristics. This study was designed for gluten-free breads fortified with milk and seeds such as flax, poppy, sunflower seeds, pumpkin seeds or nuts, and flour with amaranth. Subsequently, digestion was performed in vitro and the potential bioavailability of the minerals was measured. In the case of calcium, magnesium, iron, and copper, higher bioavailability was observed in rice bread, and, in the case of copper and zinc, in buckwheat bread. This demonstrated a clear increase in bioavailability of all the minerals when the bread were enriched. However, satisfactory results are obtained only for the individual micronutrients.

  1. BREAD LOAF ROADLESS AREA, VERMONT.

    Science.gov (United States)

    Slack, John F.; Bitar, Richard F.

    1984-01-01

    On the basis of mineral-resource survey the Bread Loaf Roadless Area, Vermont, is considered to have probable resource potential for the occurrence of volcanogenic massive sulfide deposits of copper, zinc, and lead, particularly in the north and northeastern section of the roadless area. Nonmetallic commodities include minor deposits of sand and gravel, and abundant rock suitable for crushing. However, large amounts of these materials in more accessible locations are available outside the roadless area. A possibility exists that oil or natural gas resources may be present at great depth.

  2. Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate

    Science.gov (United States)

    Mahmoodi, Mohammad Reza; Mashayekh, Morteza; Entezari, Mohammad Hasan

    2014-01-01

    Background: The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. Methods: Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days. Results: The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P fortified blend. Conclusions: It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition. PMID:24554990

  3. Alternative pricing methodologies

    International Nuclear Information System (INIS)

    Anon.

    1991-01-01

    With the increased interest in competitive market forces and growing recognition of the deficiencies in current practices, FERC and others are exploring alternatives to embedded cost pricing. A number of these alternatives are discussed in this chapter. Marketplace pricing, discussed briefly here, is the subject of the next chapter. Obviously, the pricing formula may combine several of these methodologies. One utility of which the authors are aware is seeking a price equal to the sum of embedded costs, opportunity costs, line losses, value of service, FERC's percentage adder formula and a contract service charge

  4. Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type.

    Science.gov (United States)

    Feizollahi, Ehsan; Mirmoghtadaie, Leila; Mohammadifar, Mohammad Amin; Jazaeri, Sahar; Hadaegh, Haleh; Nazari, Bahman; Lalegani, Sajjad

    2018-02-08

    This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p variety in Iran, was the most appropriate variety for GFB production. Moreover, it was determined that the rice varieties currently used in commercial manufacture of gluten-free bread do not necessarily yield the highest-quality bread. Gluten-free breads (GFBs) are generally used by Coeliac patients. In comparison to wheat bread, the quality of GFBs is lower. Rice is one of the main ingredients of GFBs' formulation, thence by determining the quality-related features of the rice, improvement in the final product could be achieved. In addition, by implementing the cheap and the broken rice variety, the price of the final product could be decreased and be more affordable for the patients. © 2018 Wiley Periodicals, Inc.

  5. CONSUMER WILLINGNESS TO PAY FOR SAFETY LABELS IN NIGERIA: A CASE STUDY OF POTASSIUM BROMATE IN BREAD

    Directory of Open Access Journals (Sweden)

    O Oni

    2006-05-01

    Full Text Available The study analysed consumer willingness to pay for safety labels in Nigeria by a case study of potassium bromate in bread” in Benin City, Edo State. It specifi cally investigates factors that promote willingness to pay for label among consumers of bread in Benin City, Edo State. Data used for the study were obtained through a well-structured questionnaire from 200 respondents. Both descriptive analytical methods and probit regression models were used for the analysis. The study revealed that 73% of the respondents are in their active working age with 50 percent of the respondent being male and female respectively. 67 percent of the respondents are married with 55 percent having an average of 5 members per household. 99 percent of the respondents are educated i.e. they have the capability of being able to read and write. Respondents purchased bread mainly from hawkers (60% with about 60% of them being aware of the presence of bromate in bread. 40% of the consumers used labeling as a way of identifying bromate free bread. Other methods reported deal with differences in price of bread with same weight, aroma and taste. Result also revealed that 60% of the respondents got to know about the negative effect of bromate from news (both print and mass media. Econometric results show that variables like education, gender, income, prior knowledge of bromate and perception held by respondents of negative implications of bromate signifi cantly infl uence the willingness to pay for safety labels. Education, gender, income and prior knowledge of bromate positively infl uence the probability of consumers’ decision to pay for safety label, while price of bread and confi dence and perception held by respondents of negative implications of bromate on human health infl uence consumers willingness to pay more for safety labels. The study, thus, suggests a defi ned market for bread purchases, community based awareness programme and extension of National Agency

  6. Model approach to starch functionality in bread making.

    Science.gov (United States)

    Goesaert, Hans; Leman, Pedro; Delcour, Jan A

    2008-08-13

    We used modified wheat starches in gluten-starch flour models to study the role of starch in bread making. Incorporation of hydroxypropylated starch in the recipe reduced loaf volume and initial crumb firmness and increased crumb gas cell size. Firming rate and firmness after storage increased for loaves containing the least hydroxypropylated starch. Inclusion of cross-linked starch had little effect on loaf volume or crumb structure but increased crumb firmness. The firming rate was mostly similar to that of control samples. Presumably, the moment and extent of starch gelatinization and the concomitant water migration influence the structure formation during baking. Initial bread firmness seems determined by the rigidity of the gelatinized granules and leached amylose. Amylopectin retrogradation and strengthening of a long-range network by intensifying the inter- and intramolecular starch-starch and possibly also starch-gluten interactions (presumably because of water incorporation in retrograded amylopectin crystallites) play an important role in firming.

  7. Effect of bread gluten content on gastrointestinal function: a crossover MRI study on healthy humans.

    Science.gov (United States)

    Coletta, Marina; Gates, Fred K; Marciani, Luca; Shiwani, Henna; Major, Giles; Hoad, Caroline L; Chaddock, Gemma; Gowland, Penny A; Spiller, Robin C

    2016-01-14

    Gluten is a crucial functional component of bread, but the effect of increasing gluten content on gastrointestinal (GI) function remains uncertain. Our aim was to investigate the effect of increasing gluten content on GI function and symptoms in healthy participants using the unique capabilities of MRI. A total of twelve healthy participants completed this randomised, mechanistic, open-label, three-way crossover study. On days 1 and 2 they consumed either gluten-free bread (GFB), or normal gluten content bread (NGCB) or added gluten content bread (AGCB). The same bread was consumed on day 3, and MRI scans were performed every 60 min from fasting baseline up to 360 min after eating. The appearance of the gastric chime in the images was assessed using a visual heterogeneity score. Gastric volumes, the small bowel water content (SBWC), colonic volumes and colonic gas content and GI symptoms were measured. Fasting transverse colonic volume after the 2-d preload was significantly higher after GFB compared with NGCB and AGCB with a dose-dependent response (289 (SEM 96) v. 212 (SEM 74) v. 179 (SEM 87) ml, respectively; P=0·02). The intragastric chyme heterogeneity score was higher for the bread with increased gluten (AGCB 6 (interquartile range (IQR) 0·5) compared with GFB 3 (IQR 0·5); P=0·003). However, gastric half-emptying time was not different between breads nor were study day GI symptoms, postprandial SBWC, colonic volume and gas content. This MRI study showed novel mechanistic insights in the GI responses to different breads, which are poorly understood notwithstanding the importance of this staple food.

  8. Effect of the addition of mixture of plant components on the mechanical properties of wheat bread

    Science.gov (United States)

    Wójcik, Monika; Dziki, Dariusz; Biernacka, Beata; Różyło, Renata; Miś, Antoni; Hassoon, Waleed H.

    2017-10-01

    Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) - added at 0, 5, 10, 15, 20, 25 % - into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.

  9. Does Perception of Dietary Fiber Mediate the Impact of Nutrition Knowledge on Eating Fiber-Rich Bread?

    Science.gov (United States)

    Królak, Maria; Jeżewska-Zychowicz, Marzena; Sajdakowska, Marta; Gębski, Jerzy

    2017-01-01

    The average daily intake of fiber is still too low in relation to nutritional recommendations, as was found in several studies. Therefore, it is necessary to recommend ways to increase fiber intake in the diet. Increasing the consumption of bread rich in fiber as a substitute of white bread is one of the ways to increase fiber intake. The aim of this study was to find out whether nutrition knowledge and perception of dietary fiber affected the frequency of eating wholemeal bread and white bread fortified with fiber. The data were collected in 2014 through a cross-sectional quantitative survey that was performed under the Bioproduct project among a group of 1013 Polish adults. The associations between variables were investigated using multiple regression analysis. The respondents’ general knowledge on nutrition influenced their knowledge on fiber intake (correlation coefficient r = 0.30). Respondents with a greater knowledge perceived higher benefits of consuming cereal products that were fortified with fiber (r = 0.78), and attached greater importance to the information on the label (r = 0.39) as well. The nutrition knowledge determined the familiarity with fiber-enriched bread and the consumption of this product (r = 0.40) to a greater degree than the frequency of wholemeal bread consumption (r = −0.10). The respondents’ perception of dietary fiber was observed to play a partial mediation role between the knowledge on nutrition and the consumption of both kinds of breads, suggesting that it can be an important predictor of bread consumption. To increase the consumption of bread that is rich in fiber, emphasis should be laid on specific information on fiber, referring to food products as well as on individual’s perception of those products. The said information should be reinforced along with overall communication regarding nutrition to influence the bread-related decisions. PMID:29144429

  10. Does Perception of Dietary Fiber Mediate the Impact of Nutrition Knowledge on Eating Fiber-Rich Bread?

    Science.gov (United States)

    Królak, Maria; Jeżewska-Zychowicz, Marzena; Sajdakowska, Marta; Gębski, Jerzy

    2017-11-16

    The average daily intake of fiber is still too low in relation to nutritional recommendations, as was found in several studies. Therefore, it is necessary to recommend ways to increase fiber intake in the diet. Increasing the consumption of bread rich in fiber as a substitute of white bread is one of the ways to increase fiber intake. The aim of this study was to find out whether nutrition knowledge and perception of dietary fiber affected the frequency of eating wholemeal bread and white bread fortified with fiber. The data were collected in 2014 through a cross-sectional quantitative survey that was performed under the Bioproduct project among a group of 1013 Polish adults. The associations between variables were investigated using multiple regression analysis. The respondents' general knowledge on nutrition influenced their knowledge on fiber intake (correlation coefficient r = 0.30). Respondents with a greater knowledge perceived higher benefits of consuming cereal products that were fortified with fiber ( r = 0.78), and attached greater importance to the information on the label ( r = 0.39) as well. The nutrition knowledge determined the familiarity with fiber-enriched bread and the consumption of this product ( r = 0.40) to a greater degree than the frequency of wholemeal bread consumption ( r = -0.10). The respondents' perception of dietary fiber was observed to play a partial mediation role between the knowledge on nutrition and the consumption of both kinds of breads, suggesting that it can be an important predictor of bread consumption. To increase the consumption of bread that is rich in fiber, emphasis should be laid on specific information on fiber, referring to food products as well as on individual's perception of those products. The said information should be reinforced along with overall communication regarding nutrition to influence the bread-related decisions.

  11. Application of raisin extracts as preservatives in liquid bread and bread systems.

    Science.gov (United States)

    Wei, Q; Wolf-Hall, C; Hall, C A

    2009-01-01

    Interest in natural ingredients with multifunctions in food has led to the investigation of the antimicrobial activity of raisins, a traditional baking ingredient. Water and 60% ethanol extracts, and raisin juice concentrate (RJC, a commercial food ingredient) were assessed for their ability to inhibit the growth of ropy-bread-causing Bacillus species. The ability of these additives and raisin paste were tested for antifungal activity in liquid bread model system and bread. In the liquid bread model, concentrations as low as 20 and 36 mg crude extract or RJC per gram media significantly (P RJC (70 mg/g dough) produced bread that had equivalent mold-free shelf life. The mean mold-free shelf life of the bread containing 7.5% water extract was 18.1 +/- 3.3 d at room temperature while the negative control was mold free for 9.4 +/- 2.4 d. The antifungal efficacy of the extracts in bread was equivalent to 0.24% calcium propionate in 21 d of storage. Doubling the concentration of the extract did not improve the mold-retarding property in bread. The bread containing raisin paste, the percentage of which in dough was equivalent to 15% raisin extract, exhibited a stronger antifungal activity than did the extracts in bread.

  12. 21 CFR 136.130 - Milk bread, rolls, and buns.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk bread, rolls, and buns. 136.130 Section 136....130 Milk bread, rolls, and buns. (a) Each of the foods milk bread, milk rolls, and milk buns conforms... ingredients prescribed for bread, rolls or buns by § 136.110 except that: (1) The only moistening ingredient...

  13. Development of a bread slicing machine from locally sourced ...

    African Journals Online (AJOL)

    This paper presents the development of a bread slicing machine which is a mechanical device that is used for slicing bread instead of the crude cumbersome and unhygienic method of manual slicing of bread. In an attempt to facilitate the final processing of bread which is a common daily food requirement of most Nigerians ...

  14. 21 CFR 136.160 - Raisin bread, rolls, and buns.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Raisin bread, rolls, and buns. 136.160 Section 136....160 Raisin bread, rolls, and buns. (a) Each of the foods raisin bread, raisin rolls, and raisin buns... of ingredients prescribed for bread, rolls or buns by § 136.110, except that: (1) Not less than 50...

  15. Some Physical and Chemical Properties of Iraqi Wheat Varieties and their Relationship with Bread Characteristics

    International Nuclear Information System (INIS)

    Fadhl, J.; AL-A'ani, S.; AL-Noori, F.; Sajet, A.

    2005-01-01

    The results showed that the volume of the bread baked from wheat flour of Tammoze 3 was increased significantly compared to other wheat varieties. Maxiback flour gave the smallest bread volume; whereas Abugraib and Rabi'ah bread were not significantly different. Abugraib wheat was not significantly different from Rabi'ah bread. The taste panel results were compatible with baking results. Tammoze 3 was the highest in one thousand grain weight and total protein percentage. Rabi'ah wheat flour was superior in water absorption Among the tested wheat flour varieties, maxiback flour showed best fat content. Amylases and proteases activities were higher in wheat grains than in flour. Protease activity was the highest in Maxiback flour; whereas in Tammoze 3 it was the lowest. (Author's) 19 refs., 5 tabs

  16. Infuence of gamma radiation on the rheological and functional properties of bread wheats

    International Nuclear Information System (INIS)

    Paredes-Lopez, O.; Covarrubias-Alvarez, M.M.

    1984-01-01

    The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium-strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium-strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation. (author)

  17. Improvements in the bread-making quality of gluten-free rice batter by glutathione.

    Science.gov (United States)

    Yano, Hiroyuki

    2010-07-14

    The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods. Rice proteins do not possess the viscoelastic properties typically found in gluten, thus making rice flour unsuitable for the production of yeast-leavened products. In the present study, we found that the addition of glutathione to rice batter improves its gas-retaining properties. Glutathione was found to prevent the formation of the disulfide-linked macromolecular protein barrier, which is reported to confer resistance to the deformation of rice batter in the baking process. Also, glutathione appeared to gelatinize rice starch at lower temperatures. Microstructure analyses of glutathione-added rice bread revealed it to have a perforated structure like wheat bread but with a smoother-looking surface. These data collectively suggest that glutathione facilitates the deformation of rice batter, thus increasing its elasticity in the early stages of bread baking and the volume of the resulting bread.

  18. Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

    Science.gov (United States)

    Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

    2014-10-22

    The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

  19. Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread

    Directory of Open Access Journals (Sweden)

    Najmeh Jahani

    2016-01-01

    Full Text Available Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.

  20. The Preference for Round Number Prices

    OpenAIRE

    Klumpp, Joni M.; Brorsen, B. Wade; Anderson, Kim B.

    2005-01-01

    This study determines if a preference for round prices exists in the wheat market and how wheat sales react to price movements around whole dollar amounts. The results show round prices are slightly more prevalent than non-round prices and that transactions increase when price moves above a whole dollar amount.

  1. Cheese bread enriched with biofortified cowpea flour

    Directory of Open Access Journals (Sweden)

    Rodrigo Barbosa Monteiro Cavalcante

    2016-02-01

    Full Text Available ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison, F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.

  2. Animal fat replacement by vegetable oils in formulations of breads with flour mixes.

    Science.gov (United States)

    Osuna, Mariana B; Romero, Ana M; Avallone, Carmen M; Judis, María A; Bertola, Nora C

    2018-03-01

    The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.

  3. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.

    Science.gov (United States)

    Sandri, Luciana T B; Santos, Fernanda G; Fratelli, Camilly; Capriles, Vanessa D

    2017-09-01

    Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and response surface methodology were used to identify the proportions of potato starch, rice flour and whole chia flour to achieve the best physical properties and result in sensory-accepted products. The physical properties and visual appearance showed that whole chia flour alone is not suitable for bread production. Nevertheless, it is possible to add up to 14% whole chia flour to a rice flour-based gluten-free bread formulation while negligibly diminishing the loaf volume, crumb firmness and crumb moisture. The best formulations were prepared from rice flour blends with 5, 10, and 14% whole chia flour, which received overall acceptability scores of 8.7, 8.1 and 7.9 on a 10-cm scale, respectively, similar to those of their white gluten-free bread and wheat bread counterparts. Incorporating 5%-14% whole chia flour in the formulation increased the levels of ash, lipid, protein and dietary fiber compared to those of the white gluten-free bread.

  4. Electricity - A threat on competitiveness - Six answers to moderate price increase; Electricite - Menace sur la competitivite - Six parades pour moderer la hausse des prix

    Energy Technology Data Exchange (ETDEWEB)

    Dupin, L.; James, O.; Moragues, M.

    2012-02-19

    The fact that electricity price might increase of 30 per cent by 2016 in France is a bad news for the French industry. This increase is partly due to the increase of the cost of electricity produced by nuclear energy, but also to that of the specific tax (contribution to the electricity public service) which is supposed to finance the development of renewable energies. Until that moment, the French electricity is still competitive in Europe, but not in the world. Thus, the industry has several possibilities to moderate the impact of this increase: to secure electricity supplies, to become a hydroelectricity producer, to reduce their process' energy consumption, to regroup to be able to negotiate, to create an energy subsidiary company, and to exploit the production tool flexibility

  5. Organic Bread Wheat Production and Market in Europe

    DEFF Research Database (Denmark)

    David, C.; Abecassis, J.; Carcea, M.

    2012-01-01

    This chapter is a first attempt to analyse bottlenecks and challenges of European organic bread wheat sector involving technical, political and market issues. From 2000, the organic grain market has largely increased in Western Europe. To balance higher consumer demand there is a need to increase...... organic production by a new transition and technical improvement. Bread wheat is grown in a variety of crop rotations and farming systems where four basic organic crop production systems have been defined. Weeds and nitrogen deficiency are considered to be the most serious threat inducing lowest grain...... yield under organic production. The choice of cultivar, green manure, fertilization and intercropping legumes – grain or forage – are efficient ways to obtain high grain quality and quantity. The economic viability of wheat production in Europe is also affected by subsidies from European Union agri...

  6. Electric Cars and Oil Prices

    OpenAIRE

    Azar, Jose

    2009-01-01

    This paper studies the joint dynamics of oil prices and interest in electric cars, measured as the volume of Google searches for related phrases. Not surprisingly, I find that oil price shocks predict increases in Google searches for electric cars. Much more surprisingly, I also find that an increase in Google searches predicts declines in oil prices. The high level of public interest in electric cars between April and August of 2008 can explain approximately half of the decline in oil prices...

  7. AMMI analysis of nitrogen harvest index in bread wheat

    OpenAIRE

    Gorjanović Biljana M.; Kraljević-Balalić Marija M.

    2010-01-01

    Nitrogen harvest index - NHI is a measure of efficiency of nitrogen translocation from vegetative organs to grain. The goal of this paper is to investigate variability and stability of nitrogen harvest index of twelve bread wheat genotypes, on three nitrogen levels. ANOVA showed that nitrogen harvest index was mostly under influence of the year x genotype interaction, year of investigation and genotype, and in the smallest amount of the nitrogen rate. Increasing doses of nitrogen did no...

  8. Transfer Pricing

    DEFF Research Database (Denmark)

    Rohde, Carsten; Rossing, Christian Plesner

    trade internally as the units have to decide what prices should be paid for such inter-unit transfers. One important challenge is to uncover the consequences that different transfer prices have on the willingness in the organizational units to coordinate activities and trade internally. At the same time...... the determination of transfer price will affect the size of the profit or loss in the organizational units and thus have an impact on the evaluation of managers‟ performance. In some instances the determination of transfer prices may lead to a disagreement between coordination of the organizational units...

  9. Energy pricing policy in Iran

    International Nuclear Information System (INIS)

    Davood Manzoor

    1995-01-01

    Low energy prices in Iran do not reflect economic costs. Further distortions exist in the tariff structures of most energy sources and in their relative prices. Price reform is a key policy element for achieving increased energy conservation and economic substitution. Subsidies should be made transparent and explained by the Government, and, when eliminated, they could be compensated by target measures or direct subsidies for low income households. Price reforms are under way, with some caution though, because of possible political and inflationary consequences. In order to better understand the need for price reforms a brief analysis of the current energy pricing policy is provided there. (author)

  10. Do high oil prices justify an increase in taxation in a mature oil province? The case of the UK continental shelf

    International Nuclear Information System (INIS)

    Nakhle, Carole

    2007-01-01

    In response to the structural shift in oil price coupled with greater import dependency, concerns about security of supply have once again emerged as a major policy issue. The UK, the largest producer of oil and natural gas in the European Union, became a net importer of natural gas in 2004, and according to Government estimates will become a net importer of oil by the end of the decade. A weakened North Sea performance means extra reliance, both for the UK and Europe as a whole, on global oil and gas network and imports. In 2002, the UK Government introduced a 10% supplementary charge and in 2005, doubled the charge to 20% in an attempt to capture more revenues from the oil industry as a result of the increase in the price of crude oil. However, higher tax rates do not necessarily generate higher fiscal revenue and in the long term may result in materially lower revenues if investment is discouraged as indeed occurred when the 2007 UK Annual Budget statement showed a shortfall in North Sea oil revenues below forecasts of pound 4 billion. It is therefore argued that the increase in the fiscal take came at the wrong time for the UK Continental Shelf and that the UK Government's concern should have been to encourage more oil production from its declining province, especially in the light of the rising concern surrounding the security of supply. (author)

  11. Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.

    Science.gov (United States)

    Ebuehi, O A T; Okafor, H K

    2015-01-01

    Bread is a convenience food made from wheat flour, which is derived from wheat and whose technology of which dates back to the ancient Egyptians. It is therefore of economic advantage if wheat importation to Nigeria can be reduced by substitution with other suitable materials. This led to the whole idea of composite flour, which is a mixture of wheat with other materials to form suitable flour for baking'purposes. The study is to ascertain the effect of supplementation of bread with defatted soy flour on blood chemistry and oxidative stress in Wistar rats. Wheat flour mixed with high quality defatted Soy flour at several ratios: 90:10, 80:20, 70:30, and 60:40. The 90:10, 80:20, 70:30, and 60:40 flour mixtures were used to prepare 10%, 20%, 30%, and 40% Soya bread, respectively. The control bread (100%) was prepared with 100% wheat flour. Bread produced with these blends compared with regular 100% wheat bread and was tested for chemical and. organoleptic characteristics. Sixteen rats were randomly given codes and allocated to 2 different groups via tables with random numbers to feed on the 100% wheat blend and soy supplemented bread (90% wheat flour/10% soy flour) for 28 days. The weights and feedintake of the rats were computed on dailybasis. Blood was taken for biochemical assays and liver was used for antioxidant assay, that is activities of catalase, super oxider dismutase (SOD) and reduced glutathine level. The activities of serum SOD and catalase were significantly increase (pbread as compared to the control, (wheat bread) and a significant decrease (pbread as compared to the control. There was a significant decrease (pbread.

  12. Water Demand Under Alternative Price Structures

    OpenAIRE

    Sheila Olmstead; W. Michael Hanemann; Robert N. Stavins

    2007-01-01

    We estimate the price elasticity of water demand with household-level data, structurally modeling the piecewise-linear budget constraints imposed by increasing-block pricing. We develop a mathematical expression for the unconditional price elasticity of demand under increasing-block prices and compare conditional and unconditional elasticities analytically and empirically. We test the hypothesis that price elasticity may depend on price structure, beyond technical differences in elasticity co...

  13. Induced variability for protein content in bread wheat

    International Nuclear Information System (INIS)

    Singhal, N.C.; Jain, H.K.; Austin, A.

    1978-01-01

    The negative correlation observed between seed weight and percentage of protein in the seeds of bread wheat is a function of the fact that increase in seed size is commonly associated with a disproportionately large deposition of starch relative to the protein. The present study, as well as our earlier analysis, shows that exceptional genotypes of bread wheat do exist in which increase in seed weight is associated with a relatively larger synthesis of protein. In the course of the present investigation on radiation-induced variability, genotypes showing more efficient synthesis of storage proteins in their seeds have been identified in the M 2 and M 3 generations. The induced variability, thus, makes it possible to break the negative correlation between seed weight and percentage of protein in the seed. Based on these findings, it has been suggested that in a protein improvement programme on bread wheat it should be useful to select in the segregating generation plants showing increase in seed size, some of which can be expected to be relatively more efficient in protein synthesis and give higher protein yields. (author)

  14. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.

    Science.gov (United States)

    Roncero-Ramos, Irene; Delgado-Andrade, Cristina; Haro, Ana; Ruiz-Roca, Beatriz; Morales, Francisco J; Navarro, María Pilar

    2013-06-01

    Maillard reaction products (MRP) consumption has been related with the development of bone degenerative disorders, probably linked to changes in calcium metabolism. We aimed to investigate the effects of MRP intake from bread crust on calcium balance and its distribution, and bone metabolism. During 88 days, rats were fed control diet or diets containing bread crust as source of MRP, or its soluble high molecular weight, soluble low molecular weight or insoluble fractions (bread crust, HMW, LMW and insoluble diets, respectively). In the final week, a calcium balance was performed, then animals were sacrified and some organs removed to analyse calcium levels. A second balance was carried out throughout the experimental period to calculate global calcium retention. Biochemical parameters and bone metabolism markers were measured in serum or urine. Global calcium bioavailability was unmodified by consumption of bread crust or its isolate fractions, corroborating the previously described low affinity of MRP to bind calcium. Despite this, a higher calcium concentration was found in femur due to smaller bones having a lower relative density. The isolate consumption of the fractions altered some bone markers, reflecting a situation of increased bone resorption or higher turnover; this did not take place in the animals fed the bread crust diet. Thus, the bread crust intake does not affect negatively calcium bioavailability and bone metabolism.

  15. Functionality of soymilk powder and its components in fresh soy bread.

    Science.gov (United States)

    Nilufer, D; Boyacioglu, D; Vodovotz, Y

    2008-05-01

    The physicochemical changes upon addition of soymilk powder (SMP) to soy bread were investigated. Two-pound loaves of soy bread were produced with components (soluble fiber [SF], insoluble fiber [ISF], soy protein) that mimic those levels contributed by SMP. Soy flour and soy flour/SMP soy breads served as controls. The following were determined for all breads produced: physical properties (loaf volume, crust, and crumb color); chemical compositions (SF and ISF contents, protein and ash contents); and physicochemical properties (water activity, total moisture content by thermogravimetric analysis [TGA], "freezable" water [FW], "unfreezable" water [UFW] content by DSC, stiffness at 25 degrees C by dynamic mechanical analysis [DMA], and firmness with Instron testing machine). SMP contained significant amounts of SF aside from the ISF fraction and mostly denatured soy protein. SMP addition to soy bread formulation significantly decreased loaf volume with respect to control soy bread, which can be attributed to the ISF and SPI contents of this ingredient. Other effects of SMP were found to be lighter and yellowish crumb color, darker crust color, and increase in firmness, as well as no change in moisture content, FW and UFW contents, water activity, and stiffness parameters.

  16. A novel highly differentially expressed gene in wheat endosperm associated with bread quality.

    Science.gov (United States)

    Furtado, A; Bundock, P C; Banks, P M; Fox, G; Yin, X; Henry, R J

    2015-05-26

    Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5'-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-Seq analysis revealed low or no wbm expression in most genotypes but high expression (0.2-0.4% of total gene expression) in genotypes that had good bread loaf volume. The wbm gene is predicted to encode a mature protein of 48 amino acids (including four cysteine residues) not previously identified in association with wheat quality, possibly because of its small size and low frequency in the wheat gene pool. Genotypes with high wbm expression all had good bread making quality but not always good physical dough qualities. The predicted protein was sulphur rich suggesting the possibility of a contribution to bread loaf volume by supporting the crossing linking of proteins in gluten. Improved understanding of the molecular basis of differences in bread making quality may allow more rapid development of high performing genotypes with acceptable end-use properties and facilitate increased wheat production.

  17. Kefir immobilized on corn grains as biocatalyst for lactic acid fermentation and sourdough bread making.

    Science.gov (United States)

    Plessas, Stavros; Alexopoulos, Athanasios; Bekatorou, Argyro; Bezirtzoglou, Eugenia

    2012-12-01

    The natural mixed culture kefir was immobilized on boiled corn grains to produce an efficient biocatalyst for lactic acid fermentation with direct applications in food production, such as sourdough bread making. The immobilized biocatalyst was initially evaluated for its efficiency for lactic acid production by fermentation of cheese whey at various temperatures. The immobilized cells increased the fermentation rate and enhanced lactic acid production compared to free kefir cells. Maximum lactic acid yield (68.8 g/100 g) and lactic acid productivity (12.6 g/L per day) were obtained during fermentation by immobilized cells at 37 °C. The immobilized biocatalyst was then assessed as culture for sourdough bread making. The produced sourdough breads had satisfactory specific loaf volumes and good sensory characteristics. Specifically, bread made by addition of 60% w/w sourdough containing kefir immobilized on corn was more resistant regarding mould spoilage (appearance during the 11(th) day), probably due to higher lactic acid produced (2.86 g/Kg of bread) compared to the control samples. The sourdough breads made with the immobilized biocatalyst had aroma profiles similar to that of the control samples as shown by headspace SPME GC-MS analysis. © 2012 Institute of Food Technologists®

  18. Incorporation of pulse flours of different particle size in relation to pita bread quality.

    Science.gov (United States)

    Borsuk, Yulia; Arntfield, Susan; Lukow, Odean M; Swallow, Kevin; Malcolmson, Linda

    2012-08-15

    To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours containing pulse flours (25, 50, 75%) and wheat flour or 100% pulse flours and adjusting the amount of water required for mixing based on farinograph water absorption. Pita bread quality was evaluated according to diameter, pocket height, specific loaf volume, texture and crust colour. Blends made from pulse flours with coarse particle size showed higher rates of water absorption. All composite flours and 100% pulse flours produced pitas with pockets, confirming their suitability for this product. Crust colour of pitas was affected less by navy bean flour than by lentil flour. Pita breads made with pinto bean flour were superior in texture. Overall, navy and pinto bean flours appeared more suitable for pita bread. Flours with coarse particle sizes produced pitas with better colour and texture. Sensory parameters of pitas containing 25% coarse pinto or navy bean flour were as good as or better than those from the wheat control. Acceptable pita breads can be made using pulse flours, although the substitution level is limited to 25%. Copyright © 2012 Society of Chemical Industry.

  19. Physicochemical, rheological, thermal, and bread making properties of flour obtained from irradiated wheat

    International Nuclear Information System (INIS)

    Singer, Carolina Sobral

    2006-01-01

    Most of the methods that are nowadays used for food preservation derive from old times. Besides these methods, new non-thermal methods have been developed in order to improve food quality during its processing. Irradiation technology has a great contribution potential to improve preservation, storage and distribution of foods. Several studies from international literature have reported the efficiency of irradiation process on microbiological control of grains and their products. Due to the low technological quality of national wheat, Brazil depends on its import. Wheat is the main ingredient of bread which is one of the most important products of Brazilian people's diet. The objective of this work was to study the effect of ionizing radiation on wheat on physicochemical, rheological, and thermal properties of flour produced from this wheat, and consequently, its performance on bread making. All experiments were conducted on laboratory scale. Wheat was submitted to irradiation on different doses (0.0; 0.5; 1.0 and 2.0 kGy) and flour produced underwent physicochemical, rheological, thermal and microbiological analyses. Flour bread making performance was measured through quality of bread. None of the physicochemical, rheological or thermal parameters was influenced by irradiation, with the exception of Falling Number, which decreased significantly with the increase of irradiation dose, indicating the effect of irradiation on wheat starch, and consequently on dough's gelatinization. Bread quality parameters did also not show significant differences, and sensory analysis showed that bread produced from irradiated and non irradiated wheat did not present perceivable flavor. (author)

  20. Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses

    Directory of Open Access Journals (Sweden)

    Šimurina Olivera D.

    2017-01-01

    Full Text Available The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the breads. The following ingredients were used: pea protein isolate, pea fibre and chia seeds. The chosen ingredients exerted positive effects on bread quality. They promoted volume increase and crumb softening. In this respect, the most effective ingredients were pea protein isolate (at 1% supplementation level, pea fibre (at up to 2% supplementation level and chia seeds (at 1% supplementation level. The sensory analysis revealed that pea fibre and chia addition at 1 and 2% supplementation level provided bread with higher scores regarding overall acceptance, crumb texture and taste. At 1% supplementation level, there was not found statistically significant difference in sensory attributes of bread supplemented with pea protein isolate in comparison to the control. However, pea protein isolate was found to strongly diminish bread taste at 4% supplementation level due to presence of beany taste.

  1. Crumb evaluation of bread with hemp products addition by means of image analysis

    Directory of Open Access Journals (Sweden)

    Ivan Švec

    2013-01-01

    Full Text Available Hemp flour composition (20–30% proteins, 7–13% fat and more than 40% saccharides is a precondition for its usage into non-traditional cereal products. Corresponding to the fact, that hemp proteins are represented mostly by edestin, a low-molecular globulin, technological behaviour of composites containing 5–20% of hemp flour is basically different. The effect was clearly reflected in specific bread volume decrease, comparing standard wheat bread vs. wheat-hemp one. Sensorial profile of such fortified product depends on hemp sample origin, the better one was observed for dehulled wholemeal hemp flour addition. Image analysis of black-white bread cut prints revealed increasing pore densities (up to about 74% at reversely diminishing mean cell areas (up to about 31% for bread altered by hulled wholemeal hemp flour. Comparing to wheat standard W2, crumb appearance of bread enhanced by 5% and 20% of dehulled hemp wholemeal was described by conversely lower cell density (11 and 9 vs. 13 pores per cm2 with verifiably larger cells (3.13 a 4.25 mm2 against 2.35 mm2. Specific bread volume and crumb penetration were significantly correlated to both cell density (r −0.69 and −0.65, respectively; P = 99.9 % and to cell mean area (0.79 and 0.69, respectively; P = 99.9 %.

  2. An empirical examination of restructured electricity prices

    International Nuclear Information System (INIS)

    Knittel, C.R.; Roberts, M.R.

    2005-01-01

    We present an empirical analysis of restructured electricity prices. We study the distributional and temporal properties of the price process in a non-parametric framework, after which we parametrically model the price process using several common asset price specifications from the asset-pricing literature, as well as several less conventional models motivated by the peculiarities of electricity prices. The findings reveal several characteristics unique to electricity prices including several deterministic components of the price series at different frequencies. An 'inverse leverage effect' is also found, where positive shocks to the price series result in larger increases in volatility than negative shocks. We find that forecasting performance in dramatically improved when we incorporate features of electricity prices not commonly modelled in other asset prices. Our findings have implications for how empiricists model electricity prices, as well as how theorists specify models of energy pricing. (author)

  3. Social accounting matrix and the effects of economic reform on health price index and household expenditures: Evidence from Iran.

    Science.gov (United States)

    Keshavarz, Khosro; Najafi, Behzad; Andayesh, Yaghob; Rezapour, Aziz; Abolhallaj, Masoud; Sarabi Asiabar, Ali; Hashemi Meshkini, Amir; Sanati, Ehsan; Mirian, Iman; Nikfar, Shekoofeh; Lotfi, Farhad

    2017-01-01

    Background: Socioeconomic indicators are the main factors that affect health outcome. Health price index (HPI) and households living costs (HLC) are affected by economic reform. This study aimed at examining the effect of subsidy targeting plan (STP) on HPI and HLC. Methods: The social accounting matrix was used to study the direct and indirect effects of STP. We chose 11 health related goods and services including insurance, compulsory social security services, hospital services, medical and dental services, other human health services, veterinary services, social services, environmental health services, laundry& cleaning and dyeing services, cosmetic and physical health services, and pharmaceutical products in the social accounting matrix to examine the health price index. Data were analyzed by the I-O&SAM software. Results: Due to the subsidy release on energy, water, and bread prices, we found that (i) health related goods and services groups' price index rose between 33.43% and 77.3%, (ii) the living cost index of urban households increased between 48.75% and 58.21%, and (iii) the living cost index of rural households grew between 53.51% and 68.23%. The results demonstrated that the elimination of subsidy would have negative effects on health subdivision and households' costs such that subsidy elimination increased the health prices index and the household living costs, especially among low-income families. The STP had considerable effects on health subdivision price index. Conclusion: The elimination or reduction of energy carriers and basic commodities subsidies have changed health price and households living cost index. Therefore, the policymakers should consider controlling the price of health sectors, price fluctuations and shocks.

  4. Vulnerability of Bread-Baskets to Weather Shocks

    Science.gov (United States)

    Gerber, J. S.; Ray, D. K.; West, P. C.; Foley, J. A.

    2013-12-01

    Many analyses of food security consider broad trends in food supply (crop production, crop use) and demand (changing diets, population growth.) However, if past shocks to the food system due to weather events (i.e. droughts) were to repeat themselves today, the resulting famines could be far more serious due to increased concentration of grain production in vulnerable bread-baskets, and decreased resilience of global and regional food systems (i.e. lower stocks, dependence on fewer crops). The present research project takes advantage of high-resolution historical weather datasets to assess probabilities of historically observed droughts repeating themselves in one or more of today's bread-basket regions. Using recently developed relationships between weather and crop yield, we consider the likelihood of region-wide crop failures under current conditions, and also under various climate scenarios.

  5. Higher fuel and food prices

    DEFF Research Database (Denmark)

    Arndt, Channing; Benfica, Rui; Maximiano, Nelson

    2008-01-01

    of Mozambique indicates that the fuel price shock dominates rising food prices from both macroeconomic and poverty perspectives. Again, negative impacts are larger in urban areas. The importance of agricultural production response in general and export response in particular is highlighted. Policy analysis......Rising world prices for fuel and food represent a negative terms-of-trade shock for Mozambique. The impacts of these price rises are analyzed using various approaches. Detailed price data show that the world price increases are being transmitted to domestic prices. Short-run net benefit ratio...... analysis indicates that urban households and households in the southern region are more vulnerable to food price increases. Rural households, particularly in the North and Center, often benefit from being in a net seller position. Longer-term analysis using a computable general equilibrium (CGE) model...

  6. Petroleum price

    International Nuclear Information System (INIS)

    Chevallier, B.

    2009-01-01

    The 'AFTP' conference on 'petroleum prices' organized by Total last March, tries to explain the different aspects of the crisis we undergo for July 2007 and its consequential effects on the petroleum markets (supply, demand evolvements, impacts on reserves, prices, refining...). (O.M.)

  7. Energies prices

    International Nuclear Information System (INIS)

    2005-08-01

    This document offers a synthesis of the tariffs and the energies prices in august 2005 in Paris, compared with the years 2003 and 2004. This sectoral presentation (transports, houses, industry) provides thus statistics on the prices of fuels, heating, propane, coal, wood fuels, electric power and gas. (A.L.B.)

  8. Transfer Pricing

    DEFF Research Database (Denmark)

    Rohde, Carsten; Rossing, Christian Plesner

    trade internally as the units have to decide what prices should be paid for such inter-unit transfers. One important challenge is to uncover the consequences that different transfer prices have on the willingness in the organizational units to coordinate activities and trade internally. At the same time...

  9. Two resistant starches applied in bread

    Czech Academy of Sciences Publication Activity Database

    Šárka, E.; Kubová, M.; Wiege, I.; Horák, Pavel; Smrčková, P.; Dvořáček, V.; Chena, D.

    2017-01-01

    Roč. 35, č. 1 (2017), s. 67-72 ISSN 1212-1800 Institutional support: RVO:61389013 Keywords : bread * additives * Mixolab Subject RIV: CD - Macromolecular Chemistry OBOR OECD: Polymer science Impact factor: 0.787, year: 2016

  10. Quality characteristics of bread produced from wheat, rice and maize flours.

    Science.gov (United States)

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

  11. Thermal inactivation kinetics of β-galactosidase during bread baking.

    Science.gov (United States)

    Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

    2017-06-15

    In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R 2 =0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Developments in cooling technique. Energy efficient solutions incentivized by price increases; Ontwikkelingen in de koeltechniek. Energie-efficiente oplossingen door prijsstijgingen gestimuleerd

    Energy Technology Data Exchange (ETDEWEB)

    Van de Maarel-Sonneveld, K.; Van de Sande, C. [Nederlandse vereniging van ondernemingen op het gebied van de Koudetechniek en Luchtbehandeling NVKL, Zoetermeer (Netherlands)

    2012-04-15

    Due to tightening of European (environmental) laws and regulations there is an increasing trend in the development of installations and equipment with natural refrigerants and synthetic refrigerants (HFCs) that have low global warming potential. At the same time, the installations are also becoming more energy efficient. Due to increasing prices, it is worth making investments in for operators. [Dutch] Door aanscherping van Europese (milieu)wet- en regelgeving is er een stijgende trend in de ontwikkeling van installaties en apparatuur met natuurlijke koudemiddelen en synthetische koudemiddelen (HFK'S) met een laag aardopwarmingsvermogen of 'global warming potential'. Tegelijkertijd worden de installaties zelf energie-efficienter. Door de stijgende energieprijzen loont het voor exploitanten hierin te investeren.

  13. Transfer Pricing

    DEFF Research Database (Denmark)

    Nielsen, Søren Bo

    2014-01-01

    Against a background of rather mixed evidence about transfer pricing practices in multinational enterprises (MNEs) and varying attitudes on the part of tax authorities, this paper explores how multiple aims in transfer pricing can be pursued across four different transfer pricing regimes. A MNE has...... a production subsidiary in one country, from where it sells the produced good locally as well as to a sales subsidiary in a second country. The latter subsidiary is engaged in duopolistic competition with a local competitor. The MNE has two aims in setting the transfer price: strategic delegation and tax...... minimization. We examine the extent to which the four transfer pricing regimes we set up allow the MNE to pursue these aims. While neither strategic delegation nor tax minimization will be eliminated, trade-offs are inevitable, albeit to varying degree....

  14. Transfer Pricing

    DEFF Research Database (Denmark)

    Nielsen, Søren Bo

    2014-01-01

    a production subsidiary in one country, from where it sells the produced good locally as well as to a sales subsidiary in a second country. The latter subsidiary is engaged in duopolistic competition with a local competitor. The MNE has two aims in setting the transfer price: strategic delegation and tax......Against a background of rather mixed evidence about transfer pricing practices in multinational enterprises (MNEs) and varying attitudes on the part of tax authorities, this paper explores how multiple aims in transfer pricing can be pursued across four different transfer pricing regimes. A MNE has...... minimization. We examine the extent to which the four transfer pricing regimes we set up allow the MNE to pursue these aims. While neither strategic delegation nor tax minimization will be eliminated, trade-offs are inevitable, albeit to varying degree....

  15. Evaluation of the usefulness of a low-calorie diet with or without bread in the treatment of overweight/obesity.

    Science.gov (United States)

    Loria-Kohen, Viviana; Gómez-Candela, Carmen; Fernández-Fernández, Ceila; Pérez-Torres, Almudena; García-Puig, Juan; Bermejo, Laura M

    2012-08-01

    Despite the lack of scientific evidence, bread is one of the most restricted foods in popular hypocaloric diets. The aim of this study was to compare two nutrition strategies (with or without bread) designed to promote weight loss in overweight/obese women. A clinical, prospective and randomised study in which 122 women >18 years, BMI ≥ 25 BREAD, n = 61) and control group (NO BREAD, n = 61). Both groups received a low-calorie diet (with or without bread), nutrition education and physical activity guidelines, and were monitored for 16 weeks. 104 women completed the study (48.4 ± 9 years, 29.8 ± 3.5 kg/m(2)). Anthropometric and biochemical markers improved after the intervention without significant differences between groups. BREAD group significantly increased total cereal consumption (3.2 ± 1.3 to 3.7 ± 0.5 servings/day, P BREAD group increased the discrepancy with recommended consumption. NO BREAD group had the most dropouts (21.3% vs. 6.6%, P bread inclusion in a low-calorie diet designed for weight loss favoured a better evolution of dietetic parameters and greater compliance with the diet with fewer dropouts. Registered under ClinicalTrials.gov Identifier no. NCT01223989. Copyright © 2011 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  16. IS THE PRICE RIGHT? PRICING FOR LONG TERM PROFITABILITY

    Directory of Open Access Journals (Sweden)

    Andrea Erika NYÁRÁDI

    2007-01-01

    Full Text Available The way how we choose our pricing strategy has a significant impact on company’s success. Nowadays companies more and more adopt a new way of thinking in pricing, namely pricing for a long term period in order to bring higher profitability, to build an efficient pricing strategy. Marketers have only recently begun to focus seriously on effective pricing. These companies are the so called progressive companies. They have begun doing more than just worrying about pricing. To increase profitability many are abandoning traditional reactive pricing procedures in favor of proactive pricing, making explicit corporate decisions to change their focus to growth in top-line sales to growth in profitability. The long-term implications of price strategies are still under-researched, and managers should be aware of shifts in customer reactions that may result from frequent adoption of certain strategies. The company pricing strategy should be seen in relation to developments in the company variables, internal ones (capital strength, competencies, organizational conditions, efficiency of the work force etc. as well as external ones (customers, competitors, the technological development etc., adopting strategic pricing. In this paper I will present the most effective pricing strategies leading to long term profitability, and also suggest practical conditions for pricing strategies to maximize profit in the long run.

  17. Staling of wheat bread stored in modified atmosphere

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Hansen, A.

    2001-01-01

    Modified atmosphere packing (MAP) of bread is known to extend the microbial shelf-life. However, the effect of MAP on staling of bread is more questionable, and conflicting results are reported in the literature. To investigate the effect of BT AP, wheat bread was packed in modified atmosphere...... containing 100% CO2 and in a mixture gas of 50% CO2 and 50% N-2, respectively. The control bread was packed in atmospheric air. No significant effects of MAP were found during storage of bread for 7 days at 20 degreesC compared to control bread. when changes in bread firmness and starch retrogradation...... of the breads in a non-linear manner, suggesting that bread firmness is influenced by both the crystallisation behaviour of starch and by changes in hydration. (C) 2001 Academic Press....

  18. Grape seed as a functional food ingredient in bread-making.

    Science.gov (United States)

    Meral, Raciye; Doğan, İsmail Sait

    2013-05-01

    The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread.

  19. N.3142 National Assembly law proposition aiming to help the purchasing of households facing the petroleum products prices increase

    International Nuclear Information System (INIS)

    2006-01-01

    This text presents the problem of the households purchasing facing the increase of the petroleum products. It recalls the government policy, and criticizes the french government gap in favor of the households. In the second part it proposes to replace the ''floating TIPP'' and to reallocate a part of the exceptional incomes of the petroleum companies. (A.L.B.)

  20. Gas prices and price process

    International Nuclear Information System (INIS)

    Groenewegen, G.G.

    1992-01-01

    On a conference (Gas for Europe in the 1990's) during the Gasexpo '91 the author held a speech of which the Dutch text is presented here. Attention is paid to the current European pricing methods (prices based on the costs of buying, transporting and distributing the natural gas and prices based on the market value, which is deducted from the prices of alternative fuels), and the transparency of the prices (lack of information on the way the prices are determined). Also attention is paid to the market signal transparency and gas-gas competition, which means a more or less free market of gas distribution. The risks of gas-to-gas competition for a long term price stability, investment policies and security of supply are discussed. Opposition against the Third Party Access (TPA), which is the program to implement gas-to-gas competition, is caused by the fear of natural gas companies for lower gas prices and lower profits. Finally attention is paid to government regulation and the activities of the European Commission (EC) in this matter. 1 fig., 6 ills., 1 tab

  1. Using Dehydrated Vegetables in Some Brown Bread Types

    Directory of Open Access Journals (Sweden)

    Simona Man

    2013-11-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.

  2. Development And Evaluation Of Dietetic Unlea-vened Bread

    Directory of Open Access Journals (Sweden)

    Anudeep R.

    2015-04-01

    Full Text Available Abstract Diabetes mellitus a heterogeneous metabolic disorder is characterized by hyperglycemia due to defective insulin secretion resistance to insulin action or both .Management of diabetes without any side effect is still a challenge to the medical community. Medicinal plants provide the useful source of pharmaceutical entitiesor as a dietary adjunct to existing therapies. So the concept of low glycaemic index foods are gaining interest for the effective management of diabetes mellit efforts has been accelerated in this direction to bring into light various foods of low glycaemic index. A whole wheat flour has been designed with the addition of functional food ingredient like methi seed powder neem powder and curry leaf powder at the suitable level that do not affect the functional properties of the product. The content of protein iron dietary fibre ash has been increased remarkable from 12.48-15.0612.87-23.82.91-9.432.32-4.54 respectively. The glycaemic index of the developed unleavened bread 42.18 was significantly lower as compared to the glycaemic index of whole wheat flour unleavened bread62.17. Enriched whole wheat unleavened bread can be included in the diet for the management of the diabetes more effectively and to avoid further secondary complications.

  3. Sequential auctions and price anomalies

    Directory of Open Access Journals (Sweden)

    Trifunović Dejan

    2014-01-01

    Full Text Available In sequential auctions objects are sold one by one in separate auctions. These sequential auctions might be organized as sequential first-price, second-price, or English auctions. We will derive equilibrium bidding strategies for these auctions. Theoretical models suggest that prices in sequential auctions with private values or with randomly assigned heterogeneous objects should have no trend. However, empirical research contradicts this result and prices exhibit a declining or increasing trend, which is called declining and increasing price anomaly. We will present a review of these empirical results, as well as different theoretical explanations for these anomalies.

  4. Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects.

    Science.gov (United States)

    Su-Que, Lan; Ya-Ning, Meng; Xing-Pu, Li; Ye-Lun, Zhang; Guang-Yao, Song; Hui-Juan, Ma

    2013-05-17

    Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with buckwheat and other bread wheat varieties. Two experiments were conducted to study the effects of bread wheat variety Jizi439 on the postprandial plasma glucose levels of the randomly selected subjects. The first experiment involved three types of steamed bread with equivalent of 50 g available carbohydrate fed to 10 normal weight young healthy subjects. Two types of steamed bread were made from two purple-grain bread wheat varieties, Jizi439 and Chu20, respectively, and the third type was made from the mixture of different white grain wheat varieties. Plasma glucose levels of each subject were measured at 15, 30, 45, 60, 120 min after eating. Glucose was used as a reference, the total area under curve (AUC) and glycemic index (GI) was calculated for test meal. The second experiment was performed among ten type 2 diabetics who were served equivalent of 50 g available carbohydrate of steamed bread made from Jizi 439, the mixture of white grain bread wheat and buckwheat, respectively. The plasma glucose increment was determined two hours thereafter. In the first experiment, consumption of the steamed bread made from Jizi439 resulted in the least increase in plasma glucose and the GI was significantly lower than that of Chu20 and the mixture. In the second experiment, the average of postprandial 2 h plasma glucose increment of Jizi439 was 2.46 mmol/L which was significantly lower than that of the mixture of white wheat but was not significantly different from buckwheat. The results indicated that consumption of Jizi439 steamed bread resulted in significantly lower plasma glucose in

  5. Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

    Directory of Open Access Journals (Sweden)

    Andréa dos Reis Lemos

    2012-09-01

    Full Text Available At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

  6. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

    Directory of Open Access Journals (Sweden)

    Andersson Roger

    2009-08-01

    Full Text Available Abstract Background Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in rye dietary fibre composition and content. Methods The study was divided into two parts. The first part (n = 16 compared the satiating effect of iso-caloric bread breakfasts including different milling fractions of rye (bran, intermediate fraction (B4 and sifted flour. The second part (n = 16 investigated the dose-response effect of rye bran and intermediate rye fraction, each providing 5 or 8 g of dietary fibre per iso-caloric bread breakfast. Both study parts used a wheat bread breakfast as reference and a randomised, within-subject comparison design. Appetite (hunger, satiety and desire to eat was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake were standardised during the study period. Results The Milling fractions study showed that each of the rye breakfasts resulted in a suppressed appetite during the time period before lunch (08:30–12:00 compared with the wheat reference bread breakfast. At a comparison between the rye bread breakfasts the one with rye bran induced the strongest effect on satiety. In the afternoon the effect from all three rye bread breakfasts could still be seen as a decreased hunger and desire to eat compared to the wheat reference bread breakfast. In the Dose-response study both levels of rye bran and the lower level of intermediate rye fraction resulted in an increased satiety before lunch compared with the wheat reference bread breakfast. Neither the variation in composition between the milling fractions nor the different doses resulted in significant differences in any of the appetite ratings when compared

  7. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial.

    Science.gov (United States)

    Isaksson, Hanna; Fredriksson, Helena; Andersson, Roger; Olsson, Johan; Aman, Per

    2009-08-26

    Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in rye dietary fibre composition and content. The study was divided into two parts. The first part (n = 16) compared the satiating effect of iso-caloric bread breakfasts including different milling fractions of rye (bran, intermediate fraction (B4) and sifted flour). The second part (n = 16) investigated the dose-response effect of rye bran and intermediate rye fraction, each providing 5 or 8 g of dietary fibre per iso-caloric bread breakfast. Both study parts used a wheat bread breakfast as reference and a randomised, within-subject comparison design. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake were standardised during the study period. The Milling fractions study showed that each of the rye breakfasts resulted in a suppressed appetite during the time period before lunch (08:3012:00) compared with the wheat reference bread breakfast. At a comparison between the rye bread breakfasts the one with rye bran induced the strongest effect on satiety. In the afternoon the effect from all three rye bread breakfasts could still be seen as a decreased hunger and desire to eat compared to the wheat reference bread breakfast.In the Dose-response study both levels of rye bran and the lower level of intermediate rye fraction resulted in an increased satiety before lunch compared with the wheat reference bread breakfast. Neither the variation in composition between the milling fractions nor the different doses resulted in significant differences in any of the appetite ratings when compared with one another. The results show that rye bread can be

  8. Petroleum price

    International Nuclear Information System (INIS)

    Maurice, J.

    2001-01-01

    The oil market is the most volatile of all markets, with the exception of the Nasdaq. It is also the biggest commodity market in the world. Therefore one cannot avoid forecasting oil prices, nor can one expect to avoid the forecasting errors that have been made in the past. In his report, Joel Maurice draws a distinction between the short term and the medium-long term in analysing the outlook for oil prices. (author)

  9. The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread

    Directory of Open Access Journals (Sweden)

    Bojana Filipčev

    2016-01-01

    Full Text Available The paper presents the effect of a soy protein concentrate (protein content 65% as a substituent (substituting 20% wholegrain spelt flour and a pea protein isolate (protein concentration 90% as a substituent (substituting 5% and 10% wholegrain spelt flour on the rheological characteristics of spelt dough and on the physical and sensory characteristics of spelt bread enriched with proteins. The stability of dough supplemented with a soy protein concentrate has turned out to be higher than the stability of dough supplemented with pea protein isolates. It is probably the result of different protein behaviour in soybeans and peas. The applied ingredients have manifested different effects on the specific bread volume. In comparison to the control bread, the specific volume of bread samples have been reduced significantly with addition of a 20% soy protein concentrate and a 10% pea protein isolate (from 1.83 ml/g to 1.39 and 1.38 respectively. On the other hand, addition of a 5% pea protein isolate has not brought to a significant decline in the specific bread volume. Addition of a 10% pea protein isolate has increased the chewiness while this parameter has not changed significantly in relation to the control bread with addition of 5% pea protein and 20% soy protein. Spelt bread with 5% pea isolated protein is the most acceptable according to the overall sensory acceptance among all the analysed samples.

  10. The impact of electricity price changes on industrial prices and the general price level in Korea

    International Nuclear Information System (INIS)

    Lim, Seul-Ye; Yoo, Seung-Hoon

    2013-01-01

    Electricity has played an important role in the economic development of Korea and, thus, has become a critical factor in sustaining the well-being of the Korean people. This study attempts to investigate the impact of electricity price changes on industrial prices and the general price level using input–output (I–O) analysis. To this end, we apply the I–O price model to the 2011 I–O table recently produced by the Bank of Korea, paying particular attention to the electricity sector by considering it as exogenous and then investigating its impacts. The impacts of the electricity price changes on each industrial sector's prices and the general price level are quantitatively derived. For example, the overall impact of a 10% increase in electricity price on the Korean national economy is estimated to be 0.4367%. We also report the results from the model with the electricity sector endogenous and the model with endogenous electricity and labor sectors. This information can be usefully utilized in decision-making regarding price management for electricity. - Highlights: • We investigate the impact of electricity price changes on the Korean economy. • We use the input–output (I–O) analysis specifying the electricity sector as exogenous. • We apply the I–O price model to 2010 I–O table produced by the Bank of Korea. • The impact of a 10% increase in electricity price on the Korean economy is 0.2176%

  11. Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.

    Science.gov (United States)

    Smith, Brennan M; Bean, Scott R; Selling, Gordon; Sessa, David; Aramouni, Fadi M

    2017-03-01

    Development of viscoelastic doughs from non-wheat proteins allows for a wider range of gluten-free products. Little work has been completed to describe mechanisms of zein functionality in food systems. To identify factors responsible for dough development in zein-starch mixtures and their influence on zein bread quality, a mixture of 20% zein-80% maize starch was mixed with water and various reagents. Salts, NaSCN, NaCl, and Na 2 SO 4 were evaluated at concentrations from 0 to 2M for their influence on the properties of zein-starch dough systems. NaSCN at low concentrations produced softer dough. Ethanol treatments produced softer more workable dough in the absence of salts. Increasing concentrations of NaCl and Na 2 SO 4 resulted in coalescing of the proteins and no dough formation. The addition of β-ME had minimal softening effects on zein-starch dough. Specific volumes of zein-starch bread increased with decreasing NaCl addition in bread formulations. Likewise, including 5% ethanol (v/v) in the bread formula increased bread quality. © 2017 Institute of Food Technologists®.

  12. Functional quality, sensorial and shelf life characteristics of Agathi (Sesbania grandiflora (L.Poir leaves enriched breads

    Directory of Open Access Journals (Sweden)

    Aruna Mesa

    2017-05-01

    Full Text Available Background: In our modern life, theburdensof non-communicable diseases such as obesity, cancer, cardiovasculardisease,and type-2 diabetes haveincreased. By contrast, life expectancy and also cost of healthcare has increased. Therefore, individuals search other ways to improve or maintain their well-being. Inthis regard, food and pharmaceutical industriesoffer functional foods (FFs with health promotingand disease-preventing properties.Sesbania grandifloraL.Poiris a small, loosely branching tree alsoknown as the local name,Agathi. Agathibelongs to the Fabaceaefamily, and is one of the most popular green vegetables andtraditional medicinal plantsof India.The chemical analysis of Sesbania grandifloraleaves reveal it to be a rich source of nutrientsand beneficial bioactive compounds,such as antioxidants and polyphenols.Bread has been regarded as one of the most popular foodfor centuries, as agood source of calories and othernutrients. Bread is traditionally made from wheat flour.The addition of Agathi leaves led to the enhancementof functionality of common bread.Objective: Against the background of thisinformation, the present investigation was undertaken withaclear objective of evaluatingthe effects of the additionof Agathi leaves on the sensory, textural, andbaking characteristics,byexamining their microbial quality on a 5-daystorage period,at an ambient temperature,in different packaging materials, and assessingthe improvement, if any, in their antioxidant content.Methods: Shade dried Agathi leaf powder was analysedfor proximate,mineral,and phytochemical composition. Bread samples were prepared with ingredients such as yeast, salt, sugar, water,shortening, baking time,temperature using straight dough process,and varying levels ofshade dried Agathi leaves.Physical parameters such as loaf weight, loaf volume,and color values were recorded. Breads were subjected to a sensory evaluation, andin vitroanti-oxidant capacitywas evaluated. Results

  13. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.

    Science.gov (United States)

    Skendi, Adriana; Mouselemidou, Panagiota; Papageorgiou, Maria; Papastergiadis, Efthimios

    2018-07-01

    Gluten-free breads were developed from rice flour and corn starch at a constant ratio 1:1 with acorn meal addition (5, 15, 25%), at three levels of water (65, 70, 75%). Acorn supplemented gluten free breads better met sensory preference than rice breads in terms of colour (brown hue was enhanced) and were also nutritionally improved in terms of total phenolics. The specific volume of breads significantly decreased with increasing acorn addition while crumb hardness was also increased. SEM images confirmed that the decrease in the ΔH values at low water level (65%) was due to less swelling of starch as observed from large starch granule remnants present after baking. XRD measurements revealed coexistence of "B" and "V" type starch structures. Increasing of acorn concentration enhanced the intensity of FTIR bands at 994, 1016 and 1077 cm -1 . Copyright © 2018 Elsevier Ltd. All rights reserved.

  14. Properties and nutritional value of wheat bread enriched by hemp products

    Directory of Open Access Journals (Sweden)

    Ivan Švec

    2015-08-01

    Full Text Available Hemp (Cannabis sativa is annual plant that is native to China and remained as important material for food, industrial  and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten protein, fat and fibre it has potential in bakery products. Addition of 5% - 20% of hemp press cake fine flour and fine wholemeal significantly increased dietary fibre content, but their influence on volume of laboratory baked bread was different. Reflecting actual dosage, both types of hemp press cake flour diminished bun sizes about 6% - 33%; volumes of bread containing hulled wholemeal were comparable to standard (mean 310 mL/100 g vs. 333 ml/100 g, respectively. Only dehulled wholemeal hemp form increased the bread specific volume (6% - 30%, especially as 10% fortification (434 mL/100 g. Six Canadian hemp products were added as 10% and 20% on wheat flour base, comprising fine hemp flour and coarse hemp powder, dehulled whole seeds, hulled hemp seeds with sea salt as well as 50% and 43% hemp protein concentrates (KP1-KP6, respectively. The higher level of KP1, KP2, KP5 and KP6, the lower bread specific volumes were determined (decrease about 9% - 48%. Soft increase in buns size caused by 10% and 20% KP3 (323 and 319 ml/100 g vs. 296 mL/100 g was insignificant. The effect of KP4 was reversely verifiable, magnifying the parameter about 25% and 17%, respectively. In terms of protein content in bread, a level 11.75% in wheat bread has risen to approx. 14.5% and 18.0% when 10% and 20% of KP3 and KP5, respectively, was included into bread recipe. All six Canadian hemp products increased dietary fibre content in bread, mainly owing to KP4 and both protein concentrates (up to 4 and 3 times, respectively. Incorporation of hemp flour up to the level of 10% positively affected bread sensorial properties.

  15. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    Directory of Open Access Journals (Sweden)

    Udeme Joshua Josiah Ijah

    2014-01-01

    Full Text Available Dehydrated uncooked potato (Irish and sweet flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5% blend was preferred to WF (wheat flour, 100% while WF/SPF1 (wheat/sweet potato flour, 100% and WF/IPF1 (wheat/Irish potato flour, 90 : 10% aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%, and WF/SPF2 (wheat/sweet potato flour, 95 : 5% was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

  16. Staling of wheat bread stored in modified atmosphere

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Hansen, A.

    2001-01-01

    Modified atmosphere packing (MAP) of bread is known to extend the microbial shelf-life. However, the effect of MAP on staling of bread is more questionable, and conflicting results are reported in the literature. To investigate the effect of BT AP, wheat bread was packed in modified atmosphere...... containing 100% CO2 and in a mixture gas of 50% CO2 and 50% N-2, respectively. The control bread was packed in atmospheric air. No significant effects of MAP were found during storage of bread for 7 days at 20 degreesC compared to control bread. when changes in bread firmness and starch retrogradation...... measured by differential scanning calorimetry (DSC) were used as parameters for the staling rates. Ira addition, no significant differences were obtained in firmness between bread stored in 100% CO,, and in the mixture gas of CO2 and N-2 after 7 and 14 days, respectively. The present study thus...

  17. THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

    Directory of Open Access Journals (Sweden)

    RODICA CHEREJI

    2008-05-01

    Full Text Available This study determined the quality of bread obtained from the control sample flour (M and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour. Fungal alpha amylase was used in these concentrations in order to establish which one is the most suitable to be added in flour in order to obtain superior quality characteristics for bread: superior volume of bread, finer texture of the bread, prolonging the freshness of the bread, improving the color and flavor of the bread, improving the slicing proprieties of the bread.

  18. Analysis of HMWGS of historical set of Pakistani bread wheat ...

    African Journals Online (AJOL)

    ONOS

    2010-07-05

    Pak, 11 = Chenab-70. Different alleles of HMWGS are shown left. polymorphism in the number and mobility of HMWGS in bread wheat (Lawrence and Shepherd, 1980). Bread wheat contain six different HMW-GS but due to the.

  19. Changes in bread consumption and 4-year changes in adiposity in Spanish subjects at high cardiovascular risk.

    Science.gov (United States)

    Bautista-Castaño, I; Sánchez-Villegas, A; Estruch, R; Martínez-González, M A; Corella, D; Salas-Salvadó, J; Covas, M I; Schroder, H; Alvarez-Pérez, J; Quilez, J; Lamuela-Raventós, R M; Ros, E; Arós, F; Fiol, M; Lapetra, J; Muñoz, M A; Gómez-Gracia, E; Tur, J; Pintó, X; Ruiz-Gutierrez, V; Portillo-Baquedano, M P; Serra-Majem, L

    2013-07-28

    The effects of bread consumption change over time on anthropometric measures have been scarcely studied. We analysed 2213 participants at high risk for CVD from the PREvención con DIeta MEDiterránea (PREDIMED) trial to assess the association between changes in the consumption of bread and weight and waist circumference gain over time. Dietary habits were assessed with validated FFQ at baseline and repeatedly every year during 4 years of follow-up. Using multivariate models to adjust for covariates, long-term weight and waist circumference changes according to quartiles of change in energy-adjusted white and whole-grain bread consumption were calculated. The present results showed that over 4 years, participants in the highest quartile of change in white bread intake gained 0·76 kg more than those in the lowest quartile (P for trend = 0·003) and 1·28 cm more than those in the lowest quartile (P for trend bread consumption and anthropometric measures. Gaining weight (>2 kg) and gaining waist circumference (>2 cm) during follow-up was not associated with increase in bread consumption, but participants in the highest quartile of changes in white bread intake had a reduction of 33 % in the odds of losing weight (>2 kg) and a reduction of 36 % in the odds of losing waist circumference (>2 cm). The present results suggest that reducing white bread, but not whole-grain bread consumption, within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat.

  20. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread.

    Science.gov (United States)

    Ciccolini, Valentina; Pellegrino, Elisa; Coccina, Antonio; Fiaschi, Anna Ida; Cerretani, Daniela; Sgherri, Cristina; Quartacci, Mike Frank; Ercoli, Laura

    2017-07-12

    The effect of field foliar Fe and Zn biofortification on concentration and potential bioavailability of Fe and Zn and health-promoting compounds was studied in wholemeal flour of two common wheat varieties (old vs modern). Moreover, the effect of milling and bread making was studied. Biofortification increased the concentration of Zn (+78%) and its bioavailability (+48%) in the flour of the old variety, whereas it was ineffective in increasing Fe concentration in both varieties. However, the old variety showed higher concentration (+41%) and bioavailability (+26%) of Fe than the modern one. As regard milling, wholemeal flour had higher Fe, Zn concentration and health-promoting compounds compared to white flour. Bread making slightly change Fe and Zn concentration but greatly increased their bioavailability (77 and 70%, respectively). All these results are of great support for developing a production chain of enriched functional bread having a protective role against chronic cardio-vascular diseases.

  1. Behavior of households equipped with fuel oil heating facing the petroleum price sudden increase in 2000; Le comportement des menages equipes de chauffage au fioul face a la brutale augmentation du prix du petrole en 2000

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2001-07-01

    This paper analyses the public attitudes facing the sudden increase of the fuel oil increase during the year 2000. This increase has got a great impact on the households equipped with fuel oil heating. The households adapted their strategy to obtain the best prices, to defer the deliveries or to reduce energy consumption by a improve of the heating performances. (A.L.B.)

  2. Effect of hydrocolloids on selected properties of gluten-free dough and bread.

    Science.gov (United States)

    Sabanis, D; Tzia, C

    2011-08-01

    Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough's gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

  3. Effect of tiger nut-derived products in gluten-free batter and bread.

    Science.gov (United States)

    Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Guamis, Buenaventura; Capellas, Marta

    2015-07-01

    Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*)  = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products. © The Author(s) 2014.

  4. Improvement of HDL- and LDL-cholesterol levels in diabetic subjects by feeding bread containing chitosan.

    Science.gov (United States)

    Ausar, S F; Morcillo, M; León, A E; Ribotta, P D; Masih, R; Vilaro Mainero, M; Amigone, J L; Rubin, G; Lescano, C; Castagna, L F; Beltramo, D M; Diaz, G; Bianco, I D

    2003-01-01

    In this work we evaluated the efficacy and safety of a bread formulation containing chitosan in dyslipidemic type 2 diabetic subjects. For this purpose a total of 18 patients were allowed to incorporate to their habitual diets 120 g/day of bread containing 2% (wt/wt) chitosan (chitosan group, n= 9) or standard bread (control group, n= 9). Before the study and after 12 weeks on the modified diet, the following parameters were evaluated: body weight, plasma cholesterol, high-density lipoprotein (HDL)-cholesterol, low-density lipoprotein (LDL)-cholesterol, triglyceride, and hemoglobin A(1c) (HbA(1c)). Compared with the control group, the patients receiving chitosan-containing bread decreased their mean levels of LDL-cholesterol and significantly increased their mean levels of HDL-cholesterol at the end of the study. There were no significant differences in the body weight, serum triglyceride, and HbA(1c). These results suggest that chitosan incorporated into bread formulations could improve the lipoprotein balance similar to typical biliary salts trappers, increasing the HDL- and lowering the LDL-cholesterol, without changing the triglyceride levels. These results warrant further studies over a longer period of time to evaluate if a persistent improvement in levels of lipoproteins can be attained with this strategy.

  5. Cartel prohibition may increase prices

    NARCIS (Netherlands)

    Haan, Marco A.

    In this paper, we show that a policy that forbids cartels may benefit dominant firms, and hurt consumers. When cartels are prohibited, an incumbent monopolist can commit not to form a cartel should a new entrant enter the market. This reduces the entry threat, which implies that entry occurs less

  6. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

    Directory of Open Access Journals (Sweden)

    Mariana B. Osuna

    2014-01-01

    Full Text Available Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA profile of bakery products, producing breads with low saturated fatty acid (SFA content and with high polyunsaturated fatty acid (PUFA content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF, soybeans flour (SF, or wheat bran (WB was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile.

  7. Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats.

    Science.gov (United States)

    Wronkowska, Małgorzata; Soral-Śmietana, Maria; Zduńczyk, Zenon; Juśkiewicz, Jerzy; Jadacka, Monika; Majkowska, Anna; Dajnowiec, Fabian J

    2017-08-01

    Two types of diet - standard and atherogenic - were used to study the effect of wheat or wheat-rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat-rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.

  8. World coal prices and future energy demand

    International Nuclear Information System (INIS)

    Bennett, J.

    1992-01-01

    The Clean Air Act Amendments will create some important changes in the US domestic steam coal market, including price increases for compliance coal by the year 2000 and price decreases for high-sulfur coal. In the international market, there is likely to be a continuing oversupply which will put a damper on price increases. The paper examines several forecasts for domestic and international coal prices and notes a range of predictions for future oil prices

  9. Quality of Bread Supplemented with Antrodia
salmonea-Fermented Grains

    Science.gov (United States)

    Chien, Rao-Chi; Ulziijargal, Enkhjargal

    2016-01-01

    Summary Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 µg/g), ergosterol (24.53–30.12 µg/g), ergothioneine (2.16–3.18 µg/g) and γ-aminobutyric acid (2.20–2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects. PMID:27904408

  10. Everyone Eats Bread: A Multicultural Unit for First Graders.

    Science.gov (United States)

    Belanus, Betty J.; Kerst, Catherine H.

    This multicultural teaching unit was developed and tested with the first grade classes of Glenhaven Elementary School, Wheaton, Maryland. The lessons focus on bread as a common food in the world but explores the many types of bread and its symbolism. The unit is divided into four parts. Part 1, "Introduction to Bread," contains lessons…

  11. Physico-Chemical Analysis and Sensory Evaluation of Bread

    African Journals Online (AJOL)

    Shuaibu et al.

    and the perception of the different qualities of the bread. Generally, the bread samples were within the regulatory ... nutritional provisions as a staple food. Keywords: Yeast isolates, bread, .... n = 10; ns = no significant association between isolates and perception of quality (P > 0.05). Key: 9 = Like extremely, 8 = Like very ...

  12. Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains

    Directory of Open Access Journals (Sweden)

    Rao-Chi Chien

    2016-01-01

    Full Text Available Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis of adenosine (0.92–1.96 μg/g, ergosterol (24.53–30.12 μg/g, ergothioneine (2.16–3.18 μg/g and γ-aminobutyric acid (2.20–2.45 μg/g. In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g. White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

  13. Healthy bread initiative: methods, findings, and theories--Isfahan Healthy Heart Program.

    Science.gov (United States)

    Talaei, Mohammad; Mohammadifard, Noushin; Khaje, Mohammad-Reza; Sarrafzadegan, Nizal; Sajjadi, Firoozeh; Alikhasi, Hasan; Maghroun, Maryam; Iraji, Farhad; Ehteshami, Shahram

    2013-03-01

    The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4 +/- 0.4 g% before study to 12 +/- 0.6 g% after the intervention (p < 0.001). The preparation and baking times remarkably increased. Wastage of bread decreased from 13 +/- 1.8 g% to 2 +/- 0.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p < 0.001). The HB Initiative managed to add new breads as a healthy choice that were compatible with local dishes and made a model to solve the longstanding problems of bread. It used various health promotion approaches but was best consistent with Beattie

  14. Healthy Bread Initiative: Methods, Findings, and Theories—Isfahan Healthy Heart Program

    Science.gov (United States)

    Talaei, Mohammad; Khaje, Mohammad-Reza; Sarrafzadegan, Nizal; Sajjadi, Firoozeh; Alikhasi, Hasan; Maghroun, Maryam; Iraji, Farhad; Ehteshami, Shahram

    2013-01-01

    The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4±0.4 g% before study to 12±0.6 g% after the intervention (p<0.001). The preparation and baking times remarkably increased. Wastage of bread decreased from 13±1.8 g% to 2±0.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p<0.001). The HB Initiative managed to add new breads as a healthy choice that were compatible with local dishes and made a model to solve the long-standing problems of bread. It used various health promotion approaches but was best consistent with Beattie's model. PMID

  15. Effect of gamma-irradiation of wheat on voltile flavor components of bread

    International Nuclear Information System (INIS)

    Rao, V.S.; Vakil, U.K.; Bandyopadhyay, C.; Sreenivasan, A.

    1978-01-01

    Comparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off-flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off-flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation-induced breakdown product of starch

  16. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.

    Science.gov (United States)

    Gupta, Sheetal; Shimray, Crassina A; Venkateswara Rao, G

    2012-06-01

    Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and bread-making characteristics was studied. Farinograph water absorption increased with fortificants, but with addition of organic acids there was a decrease. Maximum pressure was 77 mm in control, which increased to 78-88 mm with the addition of different acids to the fortified flour. Addition of organic acids to fortified flour brought about a decrease in peak viscosity, hot paste viscosity, cold paste viscosity and setback values. The L, a and b values of fortified breads were similar to that of control. Sensory analysis revealed marginal differences in the overall quality of breads prepared with fortified flour with the addition of organic acids.

  17. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    Energy Technology Data Exchange (ETDEWEB)

    Li, Chaoran, E-mail: Chaoran.Li3@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Mörtelmaier, Christoph, E-mail: Christoph.Moertelmaier@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Winter, Josef, E-mail: Josef.Winter@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Gallert, Claudia, E-mail: Claudia.Gallert@HS-Emden-Leer.de [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden (Germany)

    2015-06-15

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m{sup −3} d{sup −1} organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m{sup −3} d{sup −1} and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m{sup −3} d{sup −1} OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO{sub 2} and hydrogen.

  18. low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

    OpenAIRE

    Laatikainen, R.; Koskenpato, J.; Hongisto, S. -M.; Loponen, J.; Poussa, T.; Hillilä, Markku; Korpela, R.

    2016-01-01

    Summary Background Grains are high in FODMAPs (Fermentable Oligo?, Di?, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms. Aim To evaluate if rye bread low in FODMAPs would be better tolerated than regular rye bread in subjects with IBS. Methods The study was conducted as a randomised double blind controlled cross?over study (n?=?87). Participants were supplied with both regular rye bread and low?FODMAP rye bread for 4?weeks. Symptoms were measured with a symptom s...

  19. Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

    OpenAIRE

    Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha

    2014-01-01

    Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that i...

  20. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    Al-Kuraieef, A.N.

    2012-01-01

    The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

  1. Electricity pricing

    International Nuclear Information System (INIS)

    Wijayatunga, P.D.C.

    1994-01-01

    Electricity pricing in most countries, especially in the developing world, has been determined by traditional accounting criteria where it raises revenue requirements to cover the operating costs and a return on past and future capital investments in possible power systems. The use of economic principles to improve the total economic efficiency in the electricity industry is discussed. Basic marginal cost theory, long run marginal costing (LRMC) cost categories and rating periods, marginal capacity costs, marginal energy costs, consumer costs, short run marginal costing (SRMC), marginal cost of fuel, marginal cost of network losses, market clearing price, value of unserved energy and network quality of supply cost are discussed

  2. Has food price volatility risen?

    OpenAIRE

    Christopher Gilbert; Wyn Morgan

    2010-01-01

    The high food prices experienced over recent years have led to the widespread view that food price volatility has increased. However, volatility has generally been lower over the two most recent decades than previously. Variability over the most recent period has been high but, with the important exception of rice, not out of line with historical experience. There is weak evidence that the volatility of grains and vegetable oils prices may be increasing but it is too early to make a definite ...

  3. Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.

    Science.gov (United States)

    Świeca, Michał; Gawlik-Dziki, Urszula; Dziki, Dariusz; Baraniak, Barbara

    2017-04-15

    The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined). Compared to the control, for the bread with 1% and 5% of the functional component the contents of phenolics were 1.6 and 3.33 times higher. Also, an approximately 2.3-fold increase in antioxidant activity was found in bread containing 5% of the supplement. The compounds responsible for antioxidant potential have high bioaccessibility but poor bioavailability. The qualitative composition of the phenolic fraction has a key role in developing the antioxidant potential of bread; however, caffeine and synergism between antioxidants are also important considerations. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

    Science.gov (United States)

    Guemes-Vera, Norma; Gonzalez-Victoriano, Lizbeth; Soto-Simental, Sergio; Hernandez-Chavez, Juan Francisco; Reyes-Santamaria, Ma Isabel

    2014-10-01

    Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.

  5. Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads.

    Science.gov (United States)

    Ua-Arak, Tharalinee; Jakob, Frank; Vogel, Rudi F

    2017-08-01

    Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough breads were prepared with different sourdoughs from both strains (24, 30 and 48 h fermentation, respectively) and analyzed with respect to bread volume, crumb hardness and sensory characteristics. During fermentation, levan, acetic and gluconic acids were increasingly produced, while spontaneously co-growing lactic acid bacteria additionally formed acetic and lactic acids. Sourdoughs from both strains obtained upon 24 h of fermentation significantly improved the bread sensory and quality, including higher specific volume as well as lower crumb hardness. Buckwheat doughs containing isolated levan, with similar molecular size and mass compared to in situ produced levan in the sourdough at 48 h, verified the positive effect of levan on bread quality. However, the positive effects of levan were masked to a certain extent by the impact from the natural acidification during fermentations. While levan-producing acetic acid bacteria are a promising alternative for the development of clean-label gluten-free breads without the need of additives, an appropriate balance between acidification and levan production (amount and structure) must be reached. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making.

    Science.gov (United States)

    Honda, Yuji; Inoue, Nanami; Sugimoto, Reina; Matsumoto, Kenji; Koda, Tomonori; Nishioka, Akihiro

    2018-03-01

    Papain (cysteine protease), subtilisin (Protin SD-AY10, serine protease), and bacillolysin (Protin SD-NY10, metallo protease) increased the specific volume of gluten-free rice breads by 19-63% compared to untreated bread. In contrast, Newlase F (aspartyl protease) did not expand the volume of the rice bread. In a rheological analysis, the viscoelastic properties of the gluten-free rice batters also depended on the protease categories. Principal component analysis (PCA) analysis suggested that the storage and loss moduli (G' and G″, respectively) at 35 °C, and the maximum values of G' and G″, were important factors in the volume expansion. Judging from the PCA of the viscoelastic parameters of the rice batters, papain and Protin SD-AY10 improved the viscoelasticity for gluten-free rice bread making, and Protin SD-NY effectively expanded the gluten-free rice bread. The rheological properties differed between Protin SD-NY and the other protease treatments.

  7. Formation of acrylamide in cheese bread

    DEFF Research Database (Denmark)

    Hedegaard, Rikke Susanne Vingborg; Sobrinho, Luis Gualberto De Andrade; Granby, Kit

    2008-01-01

    of cheese added, and addition of 23.7 g cheese resulted in 958 ppb acrylamide. For an o/w rapeseed oil emulsion as a food model heated under conditions similar to those persisting inside bread during baking, it was further shown that acrylamide formation also occurred in absence of reducing sugars....... In contrast, acrylamide was not observed in Pao de queijo a traditional Brazilian bread product made from fermented cassava flour, fresh eggs and a mixture of Brazilian Gouda type cheese and Mozzarella cheese pointing towards a role of eggs in protection against acrylamide formation....

  8. An Automated Field Bakery System for Bread

    Science.gov (United States)

    1983-10-01

    unit has two star-shaped impellers (four stainless steel lobes per impeller) built into a machined stainless steel housing that blends, kneads , and...34, ., •. , ..• ’"? .. • ... AN AU’fOMATED FIELD BAKERY SYSTEM FOR BREAD BY RICHARD J. LANZA ·AND ROBERT V. DECAREAU [/ ~~ . ) I ti (/ 3 lY CA...~r-1/./\\ .. / I y... BREAD Final Report 6. PERFORMING ORG. REPORT NUMBER 7. AUTHOR(.) S. CONTRACT OR GRANT NUMBER(&) I Richard J. Lanza and Robert V. Decareau N/A 9

  9. Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

    Science.gov (United States)

    Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha

    2014-01-01

    Background Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Design Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. Results One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Conclusions Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole

  10. Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread.

    Science.gov (United States)

    Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha

    2014-01-01

    Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies

  11. Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

    Directory of Open Access Journals (Sweden)

    Pernilla Sandvik

    2014-09-01

    Full Text Available Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Design: Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435. Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. Results: One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Conclusions: Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as

  12. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix.

    Science.gov (United States)

    Rodriguez Furlán, Laura T; Pérez Padilla, Antonio; Campderrós, Mercedes E

    2015-03-01

    The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Physicochemical composition and glycemic index of whole grain bread produced from composite flours of quality protein maize and wheat

    Directory of Open Access Journals (Sweden)

    C. T. Akanbi

    2016-01-01

    Full Text Available This study entails quality assessment of whole grain bread produced from composite flours of quality protein maize and wheat. Quality protein maize and wheat were processed into flours and mixed at various ratios for bread production. The proximate compositions, physical properties, glycemic response, functional and sensory properties of the samples were evaluated using standard methods. The result showed no significant difference (p<0.05 in the proximate composition parameters of the bread samples. The loaf height (2.50 - 3.95 cm, volume (291.00 - 415.00 cm3 and specific volume(1.72 - 2.42 cm3/g decreased significantly with increasing level of quality protein maize, however, loaf length was not affected by the substitution of quality protein maize. The result of the functional properties showed that final viscosity, water absorption and swelling capacity increased with increasing level of quality protein maize. The result of the glycemic response showed that the inclusion of quality protein maize resulted in decline in the blood glucose content (glycemic index of the products. The bread samples were generally acceptable however; bread with 100% wheat was the most preferred. The result of the sensory properties showed that there was significant difference (p<0.05 in the texture and taste of 100% wheat bread and the other samples. The study concluded that substitution of quality protein maize with wheat produced acceptable whole grain loaves that have positive effect on the reduction of blood glucose level.

  14. Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

    Directory of Open Access Journals (Sweden)

    Cristina M. Rosell

    2013-11-01

    Full Text Available Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05 increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05 decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.

  15. Energy prices

    International Nuclear Information System (INIS)

    2002-08-01

    This document gives in a series of tables, a synthesis of the main energy tariffs and prices in use in France and their evolution during the 2000-2002 era both in the residential and in the industry sectors: automotive fuels, domestic fuel oil, steam for district heating, propane, coal, wood, electricity, gas, heavy fuel oil. (J.S.)

  16. Energy prices

    International Nuclear Information System (INIS)

    2002-01-01

    This folder gives a synthesis of the main energy tariffs and prices ruling in France in 2000, 2001 and 2002 for automotive fuels, domestic fuel oil, district heating steam, propane, coal, wood, electricity, natural gas and heavy fuel, both for accommodations and for the industry. (J.S.)

  17. DEMAND AND PRICES

    Directory of Open Access Journals (Sweden)

    VĂDUVA MARIA

    2014-08-01

    Full Text Available Studying the consumer’s behavior by the ordinal approach of utility with the help of indifference curves allows us to deduce the two “movement laws of demand” in this chapter: the demand for a “normal” good is decreasing function of its price and an increasing function of income. We will use the elasticity concept to measure the intensity of the relation that is established between the demand, on the one hand, and prices or income, on the other hand: elasticity – price, direct and crossed, and elasticity – income. We can classify the goods in many categories, depending on the values that this elasticity takes. The demand elasticity can be determined depending on price and income. It reflects the proportion in which the demand for different products changes with the modification of the consumers’ income, the other factors remaining constant. The elasticity compared to the income is a demonstration of legality from the consumer’s sphere, which determines a certain hierarchy of the needs of each population category in a certain level of income. The movement of prices orients both the options and decisions of producers, namely the most useful productions and the most efficient investments, as well as the consumers’ options and decisions on the most advantageous buying of goods and services that they need. The prices appear as a “signal system” coordinating and making coherence the economic agents’ decisions – producers, consumers and population.

  18. A statistical analysis of product prices in online markets

    OpenAIRE

    Mizuno, Takayuki; Watanabe, Tsutomu

    2009-01-01

    We empirically investigate fluctuations in product prices in online markets by using a tick-by-tick price data collected from a Japanese price comparison site, and find some similarities and differences between product and asset prices. The average price of a product across e-retailers behaves almost like a random walk, although the probability of price increase/decrease is higher conditional on the multiple events of price increase/decrease. This is quite similar to the property reported by ...

  19. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

    Science.gov (United States)

    Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

    2017-09-01

    Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

  20. Transformation and bioaccessibility of lead induced by steamed bread feed in the gastrointestinal tract.

    Science.gov (United States)

    Kan, Junhong; Sima, Jingke; Cao, Xinde

    2017-03-01

    Accidental ingestion of contaminated soil has been recognized as an important pathway of human exposure to lead (Pb), especially for children through hand-to-mouth activities. Intake of food following the soil ingestion may affect the bioaccessibility of Pb in the gastrointestinal tract. In this study, the effect of steamed bread on the transformation and subsequent bioaccessibility of Pb in two soils was determined by the physiologically based extraction test (PBET). Two compounds, Pb(NO 3 ) 2 and PbCO 3 , were included in the evaluation for comparison. In the gastric phase, Pb bioaccessibility decreased as the steamed bread increased due to the sorption of Pb on the undissolved steamed bread, especially in PbCO 3 , Pb bioaccessibility decreased from 95.03% to 85.40%. Whereas in the intestinal phase, Pb bioaccessibility increased from 1.85% to 5.66% and from 0.89% to 1.80% for Pb(NO 3 ) 2 and PbCO 3 , respectively. The increase was attributed to the transformation of formed Pb carbonates into soluble organic-Pb complexes induced by the dissolved steamed bread at neutral pH as indicated by MINTEQ modeling. For the PbCO 3 -contaminated soil, the change in Pb bioaccessibility in both gastric and intestinal phases behaved like that in the pure PbCO 3 compound, the steamed bread increased the bioaccessibility of Pb in the intestinal phase, but the decreased bioaccessibility of Pb was observed in the gastric phase after the steamed bread was added. However, in the soil contaminated with free Pb 2+ or sorbed Pb forms, the steamed bread increased the Pb bioaccessibility in both gastric and intestinal phases. This was probably due to the higher dissolved organic carbon induced transformation of sorbed Pb (Pb sorbed by Fe/Mn oxides) into soluble Pb-organic complex. Results from this study indicated that steamed bread had an influence on the Pb speciation transformation, correspondingly affecting Pb bioaccessibility in the gastrointestinal tract. Copyright © 2016. Published

  1. Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

    Directory of Open Access Journals (Sweden)

    Dapčević-Hadnađev Tamara

    2014-01-01

    Full Text Available The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10% of wheat flour with starch sodium octenyl succinate (OSA starch, pregelatinized starch sodium octenyl succinate (Pregel OSA starch and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC. The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

  2. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    Science.gov (United States)

    Erben, Melina; Osella, Carlos A

    2017-07-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  3. β-Cyclodextrin (β-CD): A new approach in bread staling

    International Nuclear Information System (INIS)

    Tian, Y.Q.; Li, Y.; Jin, Z.Y.; Xu, X.M.; Wang, J.P.; Jiao, A.Q.; Yu, B.; Talba, T.

    2009-01-01

    In this study, the impact of the addition of β-cyclodextrin (β-CD) on bread staling was investigated by texture profile analysis (TPA), X-ray diffraction (XRD), and differential scanning calorimeter (DSC). Results showed that the retardation effect of β-CD on bread staling was found to be significant as less changes of hardness, cohesiveness and springiness were observed during the storage. The addition of β-CD also significantly decreased recrystallization rate k, and increased Avrami exponent n, indicating that the nucleation type was transformed. Investigated by X-ray diffraction, changes of crystalline patterns occurring in crust and crumb were retarded by the development of A + V and B + V intermediate patterns for stored crust and stored crumb, respectively. This retardation was attributed to the amylose-lipid-β-CD complex formation observed and analyzed by DSC technique, resulting in nucleation type transformation and lowering the rate of bread staling.

  4. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

    Science.gov (United States)

    Dynkowska, Wioletta M; Cyran, Malgorzata R; Ceglińska, Alicja

    2015-03-30

    The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

  5. Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men.

    Science.gov (United States)

    Gråsten, S M; Juntunen, K S; Poutanen, K S; Gylling, H K; Miettinen, T A; Mykkänen, H M

    2000-09-01

    Cereal fiber may reduce the risk of colorectal cancer by diluting colonic contents due to increased fecal output, by accelerating intestinal transit, by increasing fecal frequency and by altering bacterial metabolism. The effects of whole-meal rye bread on some putative colon cancer risk markers were investigated in 17 healthy Finnish subjects using a randomized crossover trial with two 4-wk bread consumption periods and a 4-wk washout period between the bread periods. White wheat bread was used as a control. Test breads covered a minimum of 20% of the daily energy intake (range, 4330-14, 033 kJ/d). Intestinal transit time, stool weight, fecal bacterial enzyme activities and short-chain fatty acid, ammonia, diacylglycerol (DAG) and bile acid concentrations in feces (expressed per gram wet feces) were measured. Whole-meal rye bread significantly increased fecal output and fecal frequency and shortened mean intestinal transit time compared with wheat bread in both women and men. Activities of beta-glucuronidase and beta-glucosidase (expressed per gram wet feces) were significantly lower in men and urease activity significantly higher in women during the rye bread period (RBP). Fecal butyrate concentration was higher during the RBP in men. Fecal ammonia and DAG concentrations did not differ between bread periods. Fecal total and secondary bile acid concentrations were significantly lower during RBP in both women and men. This study shows that whole-meal rye bread significantly improves bowel function in healthy adults and may decrease the concentration of some compounds that are putative colon cancer risk markers.

  6. Illustrations of Price Discrimination in Baseball

    OpenAIRE

    Daniel, Rascher; Andrew, Schwarz

    2010-01-01

    Price discrimination of this nature, focused on differing degrees of quality, bundled goods, volume discounts, and other forms of second-degree price discrimination, is commonplace in MLB. Indeed, it is safe to say that every single MLB ticket is sold under some form of price discrimination. As teams grow increasingly sophisticated in their pricing strategies, price discrimination is becoming more precise, more wide-spread, and more profitable, while at the same time providing for more oppo...

  7. Sodium chloride composition of commercial white bread in Morocco.

    Science.gov (United States)

    Jafri, Ali; El-Kardi, Younes; Derouiche, Abdelfettah

    2017-12-14

    This study aimed to evaluate the amount of salt provided by the consumption of bread in daily food intake and compare it to recommended salt intake. Chloride ion concentrations were measured using Mohr's Method to indirectly quantify added salt in bread samples from 80 professional bakeries in Casablanca, Morocco. Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. The high salt content of white bread might be a contributing factor to the high sodium intake in Morocco, especially considering that bread is a staple food in the country. Any policies or initiatives to reduce sodium consumption should target bread as a strategic vehicle to reduce salt intake.

  8. THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

    Directory of Open Access Journals (Sweden)

    CAPRITA RODICA

    2008-01-01

    Full Text Available This study determined the quality of bread obtained from the control sample flour (M and the qualityof bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour. Fungal alphaamylase was used in these concentrations in order to establish which one is the most suitable to beadded in flour in order to obtain superior quality characteristics for bread: superior volume of bread,finer texture of the bread, prolonging the freshness of the bread, improving the color and flavor of thebread, improving the slicing proprieties of the bread.

  9. Price setting in turbulent times

    DEFF Research Database (Denmark)

    Ólafsson, Tjörvi; Pétursdóttir, Ásgerdur; Vignisdóttir, Karen Á.

    in the domestic market by their direct exposure to exchange rate movements captured by imported input costs as a share of total p duction costs. More exposed firms are found to be more likely to use state-dependent pricing, to adjust their prices in response to exchange rate changes, and to rely on increasing......-dependent pricing increases as domestic labour costs rise relative to total production costs. The results provide important insight into inflation dynamics due to an interaction between high and asymmetric exchange rate pass-through and price indexation. This interaction causes an exchange rate depreciation...

  10. Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.

    Science.gov (United States)

    Helou, Cynthia; Jacolot, Philippe; Niquet-Léridon, Céline; Gadonna-Widehem, Pascale; Tessier, Frédéric J

    2016-01-01

    The aim of this study was to test the methods currently in use and to develop a new protocol for the evaluation of melanoidins in bread. Markers of the early and advanced stages of the Maillard reaction were also followed in the crumb and the crust of bread throughout baking, and in a crust model system. The crumb of the bread contained N(ε)-fructoselysine and N(ε)-carboxymethyllysine but at levels 7 and 5 times lower than the crust, respectively. 5-Hydroxymethylfurfural was detected only in the crust and its model system. The available methods for the semi-quantification of melanoidins were found to be unsuitable for their analysis in bread. Our new method based on size exclusion chromatography and fluorescence measures soluble fluorescent melanoidins in bread. These melanoidin macromolecules (1.7-5.6 kDa) were detected intact in both crust and model system. They appear to contribute to the dietary fibre in bread. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.

    Science.gov (United States)

    Buksa, Krzysztof

    2016-09-05

    The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Enhancing medicine price transparency through price information mechanisms.

    Science.gov (United States)

    Hinsch, Michael; Kaddar, Miloud; Schmitt, Sarah

    2014-05-08

    Medicine price information mechanisms provide an essential tool to countries that seek a better understanding of product availability, market prices and price compositions of individual medicines. To be effective and contribute to cost savings, these mechanisms need to consider prices in their particular contexts when comparing between countries. This article discusses in what ways medicine price information mechanisms can contribute to increased price transparency and how this may affect access to medicines for developing countries. We used data collected during the course of a WHO project focusing on the development of a vaccine price and procurement information mechanism. The project collected information from six medicine price information mechanisms and interviewed data managers and technical experts on key aspects as well as observed market effects of these mechanisms.The reviewed mechanisms were broken down into categories including objective and target audience, as well as the sources, types and volumes of data included. Information provided by the mechanisms was reviewed according to data available on medicine prices, product characteristics, and procurement modalities. We found indications of positive effects on access to medicines resulting from the utilization of the reviewed mechanisms. These include the uptake of higher quality medicines, more favorable results from contract negotiations, changes in national pricing policies, and the decrease of prices in certain segments for countries participating in or deriving data from the various mechanisms. The reviewed mechanisms avoid the methodological challenges observed for medicine price comparisons that only use national price databases. They work with high quality data and display prices in the appropriate context of procurement modalities as well as the peculiarities of purchasing countries. Medicine price information mechanisms respond to the need for increased medicine price transparency and have the

  13. The structure of wheat bread influences the postprandial metabolic response in healthy men.

    Science.gov (United States)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli; Koehorst, Martijn; Holst, Jens J; Deacon, Carolyn F; Rehfeld, Jens F; Poutanen, Kaisa; Vonk, Roel J; Oudhuis, Lizette; Priebe, Marion G

    2015-10-01

    Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with a similar composition were created using different processing conditions. The postprandial glucose kinetics and metabolic response to bread with a compact structure (flat bread, FB) was compared to bread with a porous structure (control bread, CB) in a randomized, crossover study with ten healthy male volunteers. Pasta (PA), with a very compact structure, was used as the control. The rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR) was calculated using stable isotopes. Furthermore, postprandial plasma concentrations of glucose, insulin, several intestinal hormones and bile acids were analyzed. The structure of FB was considerably more compact compared to CB, as confirmed by microscopy, XRT analysis (porosity) and density measurements. Consumption of FB resulted in lower peak glucose, insulin and glucose-dependent insulinotropic polypeptide (ns) responses and a slower initial RaE compared to CB. These variables were similar to the PA response, except for RaE which remained slower over a longer period after PA consumption. Interestingly, the GCR after FB was higher than expected based on the insulin response, indicating increased insulin sensitivity or insulin-independent glucose disposal. These results demonstrate that the structure of wheat bread can influence the postprandial metabolic response, with a more compact structure being more beneficial for health. Bread-making technology should be further explored to create healthier products.

  14. The Bread Loaf Writing Grants Program.

    Science.gov (United States)

    Middlebury Coll., VT. Bread Loaf School of English

    Illustrating that the Bread Loaf Grants Program is cost-effective and beneficial, this collection presents reports and articles by and about teachers and students involved in staff and curriculum development projects funded by the program. The collection concludes that the projects demonstrate that literacy flourishes in settings where children…

  15. 186 183 Potassium Bromate Content of Bread

    African Journals Online (AJOL)

    2008-12-02

    Dec 2, 2008 ... nutritional quality of bread. This leads to degradation of vitamin A, B1, B2 , E and niacin. Results obtained from in-vivo and in-vitro mutagenic studies show that potassium bromate is a potential cancer initiator. In humans, acute intoxication of this substance leads to renal failure and loss of hearing (Sai et al., ...

  16. Formation of acrylamide in cheese bread

    DEFF Research Database (Denmark)

    Hedegaard, Rikke Susanne Vingborg; Sobrinho, Luis Gualberto De Andrade; Granby, Kit

    2008-01-01

    . In contrast, acrylamide was not observed in Pao de queijo a traditional Brazilian bread product made from fermented cassava flour, fresh eggs and a mixture of Brazilian Gouda type cheese and Mozzarella cheese pointing towards a role of eggs in protection against acrylamide formation....

  17. A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylan-oligosaccharides enriched bread in healthy volunteers.

    Science.gov (United States)

    Walton, Gemma E; Lu, Congyi; Trogh, Isabel; Arnaut, Filip; Gibson, Glenn R

    2012-06-01

    Prebiotics are food ingredients, usually non-digestible oligosaccharides, that are selectively fermented by populations of beneficial gut bacteria. Endoxylanases, altering the naturally present cereal arabinoxylans, are commonly used in the bread industry to improve dough and bread characteristics. Recently, an in situ method has been developed to produce arabinoxylan-oligosaccharides (AXOS) at high levels in breads through the use of a thermophilic endoxylanase. AXOS have demonstrated potentially prebiotic properties in that they have been observed to lead to beneficial shifts in the microbiota in vitro and in murine, poultry and human studies. A double-blind, placebo controlled human intervention study was undertaken with 40 healthy adult volunteers to assess the impact of consumption of breads with in situ produced AXOS (containing 2.2 g AXOS) compared to non-endoxylanase treated breads. Volatile fatty acid concentrations in faeces were assessed and fluorescence in situ hybridisation was used to assess changes in gut microbial groups. Secretory immunoglobulin A (sIgA) levels in saliva were also measured. Consumption of AXOS-enriched breads led to increased faecal butyrate and a trend for reduced iso-valerate and fatty acids associated with protein fermentation. Faecal levels of bifidobacteria increased following initial control breads and remained elevated throughout the study. Lactobacilli levels were elevated following both placebo and AXOS-breads. No changes in salivary secretory IgA levels were observed during the study. Furthermore, no adverse effects on gastrointestinal symptoms were reported during AXOS-bread intake. AXOS-breads led to a potentially beneficial shift in fermentation end products and are well tolerated.

  18. A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylan-oligosaccharides enriched bread in healthy volunteers

    Directory of Open Access Journals (Sweden)

    Walton Gemma E

    2012-06-01

    Full Text Available Abstract Background Prebiotics are food ingredients, usually non-digestible oligosaccharides, that are selectively fermented by populations of beneficial gut bacteria. Endoxylanases, altering the naturally present cereal arabinoxylans, are commonly used in the bread industry to improve dough and bread characteristics. Recently, an in situ method has been developed to produce arabinoxylan-oligosaccharides (AXOS at high levels in breads through the use of a thermophilic endoxylanase. AXOS have demonstrated potentially prebiotic properties in that they have been observed to lead to beneficial shifts in the microbiota in vitro and in murine, poultry and human studies. Methods A double-blind, placebo controlled human intervention study was undertaken with 40 healthy adult volunteers to assess the impact of consumption of breads with in situ produced AXOS (containing 2.2 g AXOS compared to non-endoxylanase treated breads. Volatile fatty acid concentrations in faeces were assessed and fluorescence in situ hybridisation was used to assess changes in gut microbial groups. Secretory immunoglobulin A (sIgA levels in saliva were also measured. Results Consumption of AXOS-enriched breads led to increased faecal butyrate and a trend for reduced iso-valerate and fatty acids associated with protein fermentation. Faecal levels of bifidobacteria increased following initial control breads and remained elevated throughout the study. Lactobacilli levels were elevated following both placebo and AXOS-breads. No changes in salivary secretory IgA levels were observed during the study. Furthermore, no adverse effects on gastrointestinal symptoms were reported during AXOS-bread intake. Conclusions AXOS-breads led to a potentially beneficial shift in fermentation end products and are well tolerated.

  19. Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL)

    Science.gov (United States)

    Pourafshar, Shirin; Krishnan, Padmanaban G.

    2018-01-01

    Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL), as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA) parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products. PMID:29494562

  20. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

    Science.gov (United States)

    Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

    2016-01-01

    The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

  1. Access price regulation facilitates strategic transfer pricing

    OpenAIRE

    Fjell, Kenneth; Foros, Øystein

    2005-01-01

    Access price regulation is used in telecommunications to prevent that a vertically integrated firm, that controls an essential input, raises the rivals` costs. When the authorities remove the access price as a strategic tool, they at the same time make it optimal for the vertically integrated firm to reorganize from centralized pricing to decentralized pricing in order to use the transfer price as an alternative strategic device. To implement access price regulation, authorities use accountin...

  2. Meeting competition through negotiated pricing

    International Nuclear Information System (INIS)

    Keith, D.M.; Raper, J.W.

    1990-01-01

    A fundamental premise of negotiated pricing as a demand-side management (DSM) tool is that price determines cost. As the ultimate objective of energy efficiency is to increase electromotive work while conserving resources, negotiated prices can have a significant impact as a DSM tool to force costs down. Three examples are offered of the effect of negotiated pricing as a DSM tool. The examples are a small hydroelectric company and an electric utility authority owned, a utility-to-customer example of negotiated pricing with the Public Service Company of Oklahoma's (PSO) system, and a large paper mill on PSO's system. Some of the major problems associated with negotiated pricing, outside of the human effort of finding and training knowledgeable and skilled negotiators, are: obtaining enough information about the customer or potential customer to be able to determine that in negotiating prices the utility is not giving away more benefits than the utility will gain; developing a pricing plan that fits both the customer's and utility's existing and potential future mode of operation; assuring that other customers who cannot negotiate on their own behalf are not adversely affected by utility revenue shortfalls; making such negotiated prices available to all similarly situated customers, so as not to inadvertently create unfair competitive advantages among them; and defining the shared benefits before and after the fact as a result of having negotiated prices in the first place

  3. Understanding gasoline pricing in Canada

    International Nuclear Information System (INIS)

    2001-04-01

    This brochure is designed to help consumers understand how gasoline is priced and explained why prices increase, fluctuate and vary by location, city or region. The price of a litre of gasoline reflects the costs of crude oil, refining, retailing and taxes. Taxes are usually the largest single component of gasoline prices, averaging 40 to 50 per cent of the pump price. The cost of crude oil makes up another 35 to 45 per cent of the price. Refining costs make up 10 to 15 per cent while the remaining 5 to 10 per cent represents retail costs. Gasoline retailers make a profit of about 1 cent per litre. The latest network technology allows national and regional retail chains to constantly monitor price fluctuations to change their prices at gasoline stations at a moments notice to keep up with the competition and to protect their market shares. Several government studies, plus the Conference Board of Canada, have reported that competition is working in favour of Canadian motorists. This brochure also explained the drawbacks of regulating crude and pump prices with the reminder that crude prices were regulated in the 1970s with many negative consequences. 2 tabs., 1 fig

  4. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

    Science.gov (United States)

    Belz, Markus C E; Mairinger, Regina; Zannini, Emanuele; Ryan, Liam A M; Cashman, Kevin D; Arendt, Elke K

    2012-10-01

    The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and calcium propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative calcium propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.

  5. Metabolomics reveals differences in postprandial responses to breads and fasting metabolic characteristics associated with postprandial insulin demand in postmenopausal women.

    Science.gov (United States)

    Moazzami, Ali A; Shrestha, Aahana; Morrison, David A; Poutanen, Kaisa; Mykkänen, Hannu

    2014-06-01

    Changes in serum metabolic profile after the intake of different food products (e.g., bread) can provide insight into their interaction with human metabolism. Postprandial metabolic responses were compared after the intake of refined wheat (RWB), whole-meal rye (WRB), and refined rye (RRB) breads. In addition, associations between the metabolic profile in fasting serum and the postprandial concentration of insulin in response to different breads were investigated. Nineteen postmenopausal women with normal fasting glucose and normal glucose tolerance participated in a randomized, controlled, crossover meal study. The test breads, RWB (control), RRB, and WRB, providing 50 g of available carbohydrate, were each served as a single meal. The postprandial metabolic profile was measured using nuclear magnetic resonance and targeted LC-mass spectrometry and was compared between different breads using ANOVA and multivariate models. Eight amino acids had a significant treatment effect (P effect (P fasting metabolic profile and the postprandial concentration of insulin. Women with higher fasting concentrations of leucine and isoleucine and lower fasting concentrations of sphingomyelins and phosphatidylcholines had higher insulin responses despite similar glucose concentration after all kinds of bread (cross-validated ANOVA, P = 0.048). High blood concentration of branched-chain amino acids, i.e., leucine and isoleucine, has been associated with the increased risk of diabetes, which suggests that additional consideration should be given to bread proteins in understanding the beneficial health effects of different kinds of breads. The present study suggests that the fasting metabolic profile can be used to characterize the postprandial insulin demand in individuals with normal glucose metabolism that can be used for establishing strategies for the stratification of individuals in personalized nutrition. © 2014 American Society for Nutrition.

  6. An enriched, cereal-based bread affects appetite ratings and glycemic, insulinemic, and gastrointestinal hormone responses in healthy adults in a randomized, controlled trial.

    Science.gov (United States)

    Gonzalez-Anton, Carolina; Lopez-Millan, Belen; Rico, Maria C; Sanchez-Rodriguez, Estefania; Ruiz-Lopez, Maria D; Gil, Angel; Mesa, Maria D

    2015-02-01

    Bread can contribute to the regulation of appetite. The objective of this study was to investigate the appetite ratings and postprandial glucose, insulin, and gastrointestinal hormone responses related to hunger and satiety after the intake of a cereal-based bread. A randomized, controlled crossover trial was conducted in 30 healthy adults (17 men and 13 women) aged 19-32 y with body mass index of 19.2-28.5. Each volunteer consumed the cereal-based bread and the control bread 2 times, with a 1-wk wash-out period, over a total of 4 sessions. The cereal-based bread contained a variety of cereal flours (wheat, oat, and spelt) and consisted of 22% dried fruits (figs, apricots, raisins, and prunes). It was also enriched with both fiber (7% from wheat cross-linked maltodextrins and pea) and protein (10-11% from wheat gluten and hydrolyzed wheat proteins). The control bread consisted of white bread with margarine and jam to control for energy density, fat, and sugar content. We measured appetite ratings using standardized visual analogue scales and glucose, insulin, and gastrointestinal hormone responses over a postprandial time of 4 h after the ingestion of each bread. Linear mixed-effects models were used to compare the areas under the curve (AUCs) for different variables. Consuming the cereal-based bread decreased prospective consumption more than consumption of the control bread (-5.3 ± 0.6 m · min and -4.4 ± 0.6 m · min, respectively; P = 0.02) and increased satiety more (6.2 ± 0.7 m · min and 5.2 ± 0.6 m · min, respectively; P = 0.04), although subsequent ad libitum energy intake 4 h later did not differ. Postprandial blood glucose, insulin, ghrelin, glucagon-like peptide 1 and gastric inhibitory polypeptide AUCs were lower after the ingestion of the cereal-based bread, whereas the pancreatic polypeptide AUC was higher than with the control bread (P bread contributed to appetite control by reducing hunger and enhancing satiety. In addition, consumption of

  7. L'aumento dei prezzi delle attività e della politica monetaria (The increase in asset prices and monetary policy

    Directory of Open Access Journals (Sweden)

    Charles P. Kindleberger

    2009-12-01

    Full Text Available L’inflazione degli asset, a differenza dell’inflazione ordinaria, che si riferisce a  l'aumento dei prezzi dei beni di consumo, merci all'ingrosso, o il deflatore del reddito nazionale, è un termine che non è in uso in occidente, ma corrente in Giappone. Ci sono momenti in cui gli assets aumenteranno di prezzo in modo inflazionistico, un boom o anche una bolla, mentre i prezzi dell’output sono relativamente stabili o addirittura in calo. Asset inflation, as distinguished from ordinary inflation, the latter referring to rising prices of consumer goods, wholesale commodities, or the national-income deflator, is a phrase not in use in the west, but current in Japan. There are times when assets rise in price in an inflationary way, a boom or even a bubble, while output prices are relatively stable or even declining. JEL Codes: F3, G1, N1, B5 

  8. Effects of fat replacement on properties of whole wheat bread

    Directory of Open Access Journals (Sweden)

    Patrícia Matos Scheuer

    2014-12-01

    Full Text Available Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends along with their farinographic parameters (water absorption, development time and stability and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

  9. PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread

    Directory of Open Access Journals (Sweden)

    Hardoko*

    2010-06-01

    Full Text Available Purple sweet potato (Ipomoea batatas L. Poir is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content. The objective of this research was to produce plain bread containing antioxidant by partial substitution of wheat flour with purple sweet potato flour. The result showed that the best plain bread was produced by a maximum substitution of 20% purple sweet potato flour to wheat flour. The hedonic characteristics of the resulting bread including aroma, taste, and texture were not significantly different from bread without substitution. Nevertheless, the crust was harder and darker. Addition of 1.0% GMS emulsifier and reduction of purple potato flour to 15% increased the score of softness, hedonic texture, acceptance level, as well as the volume of the bread. The substituted bread had antioxidant activity of 55833.78 ppm DPPH as shown by the IC50 value and contained 4.30% of dietary fiber.

  10. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.

    Science.gov (United States)

    Villarino, C B J; Jayasena, V; Coorey, R; Chakrabarti-Bell, S; Johnson, S K

    2016-01-01

    Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.

  11. Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

    Science.gov (United States)

    Gil-Humanes, Javier; Pistón, Fernando; Altamirano-Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa, Carolina; Rosell, Cristina M.; Barro, Francisco

    2014-01-01

    Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world. PMID:24621595

  12. Effect of artichoke (Cynara scolymus L. by-product on the quality and total phenol content of bread

    Directory of Open Access Journals (Sweden)

    Maroua Boubaker

    2016-06-01

    Full Text Available Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10% were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

  13. The Effect of Chia Seeds (Salvia hispanica L. Addition on Quality and Nutritional Value of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Daria Romankiewicz

    2017-01-01

    Full Text Available The aim of the study was to analyze and characterize the influence of chia seeds (CS addition (0, 2, 4, 6, and 8% on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

  14. Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process.

    Science.gov (United States)

    Fu, Zhengjie; Yoo, Michelle J Y; Zhou, Weibiao; Zhang, Lei; Chen, Yutao; Lu, Jun

    2018-03-01

    This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g·kg -1 . The amount of acrylamide in the bread was analysed using liquid chromatography-mass spectrometry. EGCG addition significantly reduced the acrylamide formation by 37% compared to the control and decreased the moisture content of the bread by 6%. It did not affect its texture attribute, but increased the lightness and the yellowness and decreased the redness of bread crust (with contrasting results in crumb). It also decreased granule size and porosity. In conclusion, EGCG fortification is a feasible method to decrease acrylamide formation in baked bread. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

    Directory of Open Access Journals (Sweden)

    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  16. Twin study of heritability of eating bread in Danish and Finnish men and women

    DEFF Research Database (Denmark)

    Hasselbalch, Ann Louise; Silventoinen, Karri; Keskitalo, Kaisu

    2010-01-01

    Bread is an elementary part of the western diet, and especially rye bread is regarded as an important source of fibre. We investigated the heritability of eating bread in terms of choice of white and rye bread and use-frequency of bread in female and male twins in Denmark and Finland. The study c...

  17. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat bread, rolls, and buns. 136.180... § 136.180 Whole wheat bread, rolls, and buns. (a) Each of the foods whole wheat bread, graham bread, entire wheat bread, whole wheat rolls, graham rolls, entire wheat rolls, whole wheat buns, graham buns...

  18. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.

    Science.gov (United States)

    Abdualrahman, Mohammed A Y; Ali, Ali O; Elkhalifa, Elamin A; Sulieman, Abdelmoneim E

    2012-09-01

    Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased

  19. Quality of wholemeal wheat bread enriched with green coffee beans

    Directory of Open Access Journals (Sweden)

    Urszula Gawlik-Dziki

    2016-01-01

    Full Text Available Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica beans (GCB addition on the quality and antioxidant properties (AA of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6. Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread.

  20. Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

    Directory of Open Access Journals (Sweden)

    T. V. Odunlade

    2017-01-01

    Full Text Available The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%, fibre (1.81 to 4.00%, ash (1.05 to 2.38%, and fat (1.27 to 2.00%. Supplementation with vegetable powder however significantly decreased (p<0.05 the carbohydrate and moisture contents. Significant (p<0.05 increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

  1. Development of soy-based bread with acceptable sensory properties.

    Science.gov (United States)

    Ivanovski, B; Seetharaman, K; Duizer, L M

    2012-01-01

    Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread. To this end, soy flour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels, respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected by the trained panel to identify specific flavor and texture characteristics affecting liking. The sensory profile of the 20% SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, and astringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread was significantly lower than the liking of the control and the SF added bread. Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made. © 2011 Institute of Food Technologists®

  2. Consumer detection and acceptability of reduced-sodium bread.

    Science.gov (United States)

    La Croix, Kimberly W; Fiala, Steven C; Colonna, Ann E; Durham, Catherine A; Morrissey, Michael T; Drum, Danna K; Kohn, Melvin A

    2015-06-01

    Bread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content. Difference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale. Difference and acceptability testing were conducted in Portland, OR, USA in January 2013. Eighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing. Consumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent. Reducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.

  3. Modelling the impact of oil prices on Vietnam's stock prices

    International Nuclear Information System (INIS)

    Narayan, Paresh Kumar; Narayan, Seema

    2010-01-01

    The goal of this paper is to model the impact of oil prices on Vietnam's stock prices. We use daily data for the period 2000-2008 and include the nominal exchange rate as an additional determinant of stock prices. We find that stock prices, oil prices and nominal exchange rates are cointegrated, and oil prices have a positive and statistically significant impact on stock prices. This result is inconsistent with theoretical expectations. The growth of the Vietnamese stock market was accompanied by rising oil prices. However, the boom of the stock market was marked by increasing foreign portfolio investment inflows which are estimated to have doubled from US$0.9 billion in 2005 to US$1.9 billion in 2006. There was also a change in preferences from holding foreign currencies and domestic bank deposits to stocks local market participants, and there was a rise in leveraged investment in stock as well as investments on behalf of relatives living abroad. It seems that the impact of these internal and domestic factors were more dominant than the oil price rise on the Vietnamese stock market. (author)

  4. House Prices and Taxes

    DEFF Research Database (Denmark)

    Gjedsted Nielsen, Mads

    of only 31%. We use 2007 municipal reform in Denmark in which 256 municipalities changed tax rates, as an exogenous shock to taxes. The exogeneity of the shock to taxes and the size of the data set is an improvement over earlier studies. Our findings significantly downward adjust the degree of tax......This paper is the first to consider a large scale natural experiment to estimate the effect of taxes on house prices. We find that a 1 percentage-point increase in income tax rates lead to a drop in house prices of at most 2.2%. This corresponds to a tax capitalization for the average household...... capitalization from earlier studies. Furthermore, we find no effect of property taxes on house prices. We attribute this to the low levels of Danish municipal property tax rates compared to income tax rates....

  5. Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata By-Products

    Directory of Open Access Journals (Sweden)

    Kampuse Solvita

    2015-12-01

    Full Text Available Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour to dough for production of wheat bread with pumpkin by-product additions.

  6. Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

    Directory of Open Access Journals (Sweden)

    Márcia Flach Gewehr

    Full Text Available ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

  7. European attitudes to water pricing

    DEFF Research Database (Denmark)

    Jensen, Anne Kejser

    2016-01-01

    as is affordability concern, which may be explained by expectations of inequity measures to come in place in parallel with increasing water prices. Overall these results support the hypothesis that lack of information and affordability concern could lead to resistance towards efficient water pricing among the general......Efficient use of the water resource requires internalization of all costs in the price of water, including environmental and resource costs. However, water resource management tends to be highly political and increasing water prices are a sensitive and complicated policy matter. Hence......, there is a need for increased understanding of the implementation process and the attitudes towards implementation among the general public. This paper explores the spatial heterogeneity in the public attitude towards internalizing environmental and resource costs in the price of water across the EU regions...

  8. Price Discrimination: Lessons for Consumers.

    Science.gov (United States)

    Maynes, E. Scott

    1990-01-01

    Explains price and product discrimination, showing how intelligent consumers can achieve increased purchasing power of their income and discusses how consumer educators can explain this discrimination. Evaluates the pros and cons of price/product discrimination from the social viewpoint. (Author/JOW)

  9. Pricing strategies for information goods

    Indian Academy of Sciences (India)

    R. Narasimhan (Krishtel eMaging) 1461 1996 Oct 15 13:05:22

    advent of e-commerce has increased the popularity of versioning as a strategic tool: One can pay $29·95 for an online subscription to the Wall Street Journal if one also buys the print edition, or pay a higher price for the online version only. Pricing of different versions of information goods would depend on how and why the.

  10. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

    Directory of Open Access Journals (Sweden)

    Viren Ranawana

    2016-09-01

    Full Text Available The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.

  11. Real price and the Nigerian structural adjustment programme ...

    African Journals Online (AJOL)

    The study examines the trend in the movement of agricultural wages, input prices and produce prices. Although all nominal prices are on the increase, most real prices are on the decline. The only exceptions are cash crops prices. With this development, only cash crop farmers are currently not affected by the illusion of ...

  12. Natural gas prices and the end of gradual change

    International Nuclear Information System (INIS)

    Osten, J.A.

    1998-01-01

    Natural gas price predictions for the years 1998, 1999-2001, 2000-2005 are provided. In general, prices are predicted to decrease with increase in storage. Some other factors that will influence the price of natural gas and, therefore, should receive consideration in price predictions, include growth in demand, natural gas production, deliverability, new pipelines, and the Alberta price basis. tabs., figs

  13. Fiscal adjustments and asset price movements

    OpenAIRE

    Athanasios Tagkalakis

    2009-01-01

    This paper examines the links between asset price movements and fiscal adjustments. Our findings suggest that a pick up in asset prices increases the probability of initiating a fiscal adjustment, but it does not necessarily lead to a sustainable correction of fiscal imbalances. However, higher real equity prices increase the probability of success.

  14. Kinetics of the crust thickness development of bread during baking.

    Science.gov (United States)

    Soleimani Pour-Damanab, Alireza; Jafary, A; Rafiee, Sh

    2014-11-01

    The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.

  15. Price Strategies in Banking Marketing

    Directory of Open Access Journals (Sweden)

    Iuliana Cetina

    2007-01-01

    Full Text Available All organizations must settle a price for the services they offer. The price for services is an important element of the marketing mix, being an important income source for the organization. The settlement of a correct price, both for the market and the competition, is a significant element for the sector of financial - banking services. Another important factor to take into consideration is the fact that the banks do not settle only the prices for individual services, but also coordinate their prices for service packages. As the competition in the financial - banking services has intensified, the settlement of correct prices has become an essential element for the marketing strategy. Nevertheless it is important to remind that the price is not a central element. There are other significant grounds, the price being only one of the elements of the marketing mix. Although in Romania many customers may be sensitive in present to the price, as the competition will increase, the quality of the services will become more important to the customers, and the demand will be complex.

  16. Price transmission in the agri-food value chain - from a farmer perspective

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    2015-01-01

    Price transmission in the agri-food value chain - when changes in one price cause another price downstream to change - is an important issue for farmers, markets and the economy as an efficient market price setting is crucial for all market players. However, there are numerous examples of price...... transmission in the agriculture value chain not working optimally, and there are several different forms of incompleteness and imperfection. There are a number of possible causes, but it is difficult to document on the basis of empirical data. The aim of this article is therefore to document the presence...... of imperfect price transmission, to determine some of the underlying causes and driving forces behind the phenomenon as well as highlight farmers’ interests, role and opportunities in connection with ensuring more effective price transmission. On the basis of an example of a grain-bread value chain...

  17. A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia.

    Science.gov (United States)

    Ranawana, Viren; Henry, C Jeya K

    2013-03-01

    Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content >450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

  18. Effects of high-bran bread on blood glucose control in insulin-dependent diabetic patients.

    Science.gov (United States)

    Nygren, C; Hallmans, G; Lithner, F

    1984-01-01

    The purpose of these studies was to determine whether rye bran, baked into crisp bread (high-bran bread), would affect the blood glucose levels and insulin requirements in insulin-dependent diabetic patients. The high-bran bread was compared with a low-bran bread (series I) and with the usual bread in the patients' diet (series II). The low-bran bread contained 5% dietary fiber, the high-bran bread 18% and the usual bread in the patient's diet 4% as a mean (enzymatic method). In series I five women consumed the low-bran bread for two weeks and then changed to the high-bran bread for four weeks. In series II two men and five women consumed their usual bread during a control period of two weeks and high-bran during the following two weeks. The insulin doses were reduced or the blood glucose concentrations were lowered during the high-bran bread periods.

  19. Energy optimization of bread baking process undergoing quality constraints

    International Nuclear Information System (INIS)

    Papasidero, Davide; Pierucci, Sauro; Manenti, Flavio

    2016-01-01

    International home energy rating regulations are forcing to use efficient cooking equipment and processes towards energy saving and sustainability. For this reason gas ovens are replaced by the electric ones, to get the highest energy rating. Due to this fact, the study of the technologies related to the energy efficiency in cooking is increasingly developing. Indeed, big industries are working to the energy optimization of their processes since decades, while there is still a lot of room in energy optimization of single household appliances. The achievement of a higher efficiency can have a big impact on the society only if the use of modern equipment gets widespread. The combination of several energy sources (e.g. forced convection, irradiation, microwave, etc.) and their optimization is an emerging target for oven manufacturers towards optimal oven design. In this work, an energy consumption analysis and optimization is applied to the case of bread baking. Each source of energy gets the due importance and the process conditions are compared. A basic quality standard is guaranteed by taking into account some quality markers, which are relevant based on a consumer viewpoint. - Highlights: • Energy optimization is based on a validated finite-element model for bread baking. • Quality parameters for the product acceptability are introduced as constraints. • Dynamic optimization leads to 20% energy saving compared to non-optimized case. • The approach is applicable to many products, quality parameters, thermal processes. • Other heating processes can be easily integrated in the presented model.

  20. Gamma radiation effects on commercial Mexican bread making wheat flour

    Energy Technology Data Exchange (ETDEWEB)

    Agundez-Arvizu, Z. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Fernandez-Ramirez, M.V. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Arce-Corrales, M.E. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Cruz-Zaragoza, E. [Instituto de Ciencias Nucleares-UNAM, A.P. 70-543, Mexico 04510 DF (Mexico); Melendrez, R. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Chernov, V. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Barboza-Flores, M. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico)]. E-mail: mbarboza@cajeme.cifus.uson.mx

    2006-04-15

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a {sup 6}C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  1. Does responsive pricing smooth demand shocks?

    OpenAIRE

    Pascal, Courty; Mario, Pagliero

    2011-01-01

    Using data from a unique pricing experiment, we investigate Vickrey’s conjecture that responsive pricing can be used to smooth both predictable and unpredictable demand shocks. Our evidence shows that increasing the responsiveness of price to demand conditions reduces the magnitude of deviations in capacity utilization rates from a pre-determined target level. A 10 percent increase in price variability leads to a decrease in the variability of capacity utilization rates between...

  2. Price and availability of healthy food: a study in rural South Africa.

    Science.gov (United States)

    Temple, Norman J; Steyn, Nelia P; Fourie, Jean; De Villiers, Anniza

    2011-01-01

    We investigated the availability of healthier food choices and whether a healthier diet costs more than a diet commonly eaten by low-income families in South Africa. We visited 21 food stores in 14 rural towns of the Western Cape province of South Africa. We recorded the price and availability of 66 food items, including both commonly consumed foods as well as healthy options. Healthier food choices are available in supermarkets. However, many towns only have small food stores with a limited selection of healthy foods. We compared the prices of six commonly consumed foods with healthier versions of those foods (e.g., whole-wheat bread in place of white bread). Healthier foods typically cost between 10% and 60% more when compared on a weight basis (Rand per 100 g), and between 30% and 110% more when compared based on the cost of food energy (Rand per 100 kJ). Next, we compared the extra cost of a healthier diet compared to a typical South African menu. On average, for an adult male, the healthier diet costs Rand 10.2 (US$1.22) per day more (69% more). For a household with five occupants, the increased expenditure on food by eating a healthier diet is approximately Rand 1090 per month (US$140); this represents a high proportion (>30%) of the total household income for most of the population. Healthier food choices are, in general, considerably more expensive than commonly consumed foods. As a result, a healthy diet is unaffordable for the large majority of the population. Copyright © 2011 Elsevier Inc. All rights reserved.

  3. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  4. Shelf life assessment of industrial durum wheat bread as a function of packaging system.

    Science.gov (United States)

    Licciardello, Fabio; Giannone, Virgilio; Del Nobile, Matteo Alessandro; Muratore, Giuseppe; Summo, Carmine; Giarnetti, Mariagrazia; Caponio, Francesco; Paradiso, Vito Michele; Pasqualone, Antonella

    2017-06-01

    This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, a w and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. The impact of mastication, salivation and food bolus formation on salt release during bread consumption.

    Science.gov (United States)

    Tournier, Carole; Grass, Manon; Septier, Chantal; Bertrand, Dominique; Salles, Christian

    2014-11-01

    Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of four different breads that varied in composition and structure. Chewing behaviour was determined by surface electromyography, and salivation was quantified from the water content of the boluses collected. The kinetics of bread degradation during food bolus formation was characterised by measuring the bolus heterogeneity by texture image analysis, and sodium release into the saliva was quantified. Mastication and salivation varied between products and between subjects, thus highlighting different bolus formation strategies. In vivo salt release was mainly explained by mastication parameters. The initial slope of sodium release increased when the chewing muscles' activity increased, and the maximum sodium concentration was reached later when more masticatory cycles were required to reach the swallowing point.

  6. Composition and function of sourdough microbiota: From ecological theory to bread quality.

    Science.gov (United States)

    Gänzle, Michael; Ripari, Valery

    2016-12-19

    Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain "clean label" products. Sourdoughs are maintained in bakeries by continuous propagation; composition and metabolic activity of sourdough microbiota and their impact on bread quality are therefore shaped by processing parameters and fermentation substrates. The diversity of fermentation processes leads to diverse compositions of sourdough microbiota. This communication explores whether concepts in community assembly support an improved understanding of the microbial ecology of sourdough. Community assembly is determined by diversification, drift, dispersal, and selection. Evidence for diversification in sourdoughs is inconclusive. Drift has been shown to shape sourdough microbiota only in specific cases. Increasing knowledge on the primary habitat of sourdough lactobacilli indicates that dispersal (limitation) is an important determinant in sourdoughs that are propagated only for short periods of time. In contrast, selection of adapted organisms mainly determines the microbiota of sourdoughs that are propagated for a long time. Bacterial metabolic traits that determine competitiveness in sourdough fermentation, i.e. effective use of maltose, exopolysaccharide formation from sucrose, the use of electron acceptors by heterofermentative lactic acid bacteria, and acid resistance mediated by arginine and glutamine conversion, also determine bread quality. The concepts in community assembly thus provide a valuable tool to understand the influence of the technology of sourdough fermentation on microbial ecology and on bread quality. Copyright © 2016 Elsevier B.V. All rights reserved.

  7. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

    Science.gov (United States)

    Koegelenberg, Danika; Chimphango, Annie F A

    2017-04-15

    Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range. An optimum dosage of 0.8% with 2.5% flour removal maintained similar weight, volume, height and firmness as standard white bread. At this dosage, AX addition in white bread holds both increased health and economic benefits because of combined roles as soluble dietary fibre and flour replacer. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.

    Science.gov (United States)

    Toyosaki, Toshiyuki

    2017-12-11

    To investigate the relationship between the fatty acid composition of medium-chain triacylglycerols (MCTs) and the Maillard reaction induced during bread baking, a comparison with various fatty acids was conducted. Saturated fatty acids had a remarkable inhibitory effect on the amount of advanced glycation end products (AGEs) generated from the Maillard reaction in bread baking compared to unsaturated fatty acids. The amount of AGEs produced by each fatty acid (mg kg -1 ) was as follows: C18:0, 18.7; C12:0, 35.2; C16:0, 21.4; C18:0, 38.2; C18:1, 68.7; C18:2, 80.1; C20:4, 80.8; C22:4, 89.8. Saturated fatty acids were possibly involved in the Maillard reaction and, as a result, acted to inhibit it. In the case of unsaturated fatty acids, amounts of AGEs during the Maillard reaction in baking tended to increase as the degree of unsaturation increased. In other words, there was a positive correlation between the degree of unsaturation and the amount of AGEs. It was also confirmed that the air pore distribution in baked bread was closely related to AGEs. These results led us to conclude that the fatty acid composition of the added lipids also influences properties that determine the tastiness of bread. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  9. Bread Water Content Measurement Based on Hyperspectral Imaging

    OpenAIRE

    Liu, Zhi; Møller, Flemming

    2011-01-01

    Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-weight method. For this purpose, the hyperspectral components unmixing technology is used for measuri...

  10. Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil

    OpenAIRE

    Sirima Takeungwongtrakul; Soottawat Benjakul; Aran H-Kittikun

    2015-01-01

    Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redness and yellowness when MSO was incorporated (P<0.05). Microstructure study revealed that MSO remained intact with bread crumbs. The addition of MSO up to 3% had no adverse effect on bread quality and sensor...

  11. The Pricing of natural gas

    International Nuclear Information System (INIS)

    Nese, Gjermund

    2004-11-01

    The report focuses on the pricing of natural gas. The motivation has been the wish of the Norwegian authorities to increase the use of natural gas and that this should follow market conditions. The pricing of gas occurs at present in various ways in the different markets. The report identifies to main factors behind the pricing. 1) The type of market i.e. how far the liberalization of the gas markets has gone in the various countries. 2) The development within the regulation, climate and tax policies. The gas markets are undergoing as the energy markets in general, a liberalization process where the traditional monopoly based market structures are replaced by markets based on competition. There are great differences in the liberalization development of the various countries, which is reflected in the various pricing principles applied for the trade of gas in the countries. The analysis shows that the net-back-pricing is predominant in some countries i.e. that the price is in various ways indexed towards and follow the development of the price of alternative energy carriers so that the gas may be able to compete. The development towards trade places for gas where the pricing is based on offer and demand is already underway. As the liberalization of the European gas markets progresses it is expected that the gas price will be determined increasingly at spot markets instead of through bilateral agreements between monopolistic corporations. The development within the regulation, climate and tax policies and to what extent this may influence the gas prices in the future, are also studied. There seem to be effects that may pull in both directions but it is evident that these political variables will influence the gas pricing in the international market to a large extent and thereby also the future internal natural gas market

  12. Price and consumption of tobacco.

    Science.gov (United States)

    Singh, Virendra; Sharma, Bharat Bhushan; Saxena, Puneet; Meena, Hardayal; Mangal, Daya Krishan

    2012-07-01

    It is thought that price increase in tobacco products leads to reduced consumption. Though many studies have substantiated this concept, it has not been well studied in India. Recently, price of tobacco products was increased due to ban on plastic sachets of chewing tobacco and increased tax in Rajasthan. This study was designed to evaluate the effect of price rise on overall consumption of tobacco in Jaipur city, Rajasthan. This study was carried out in Jaipur city. Two-staged stratified sampling was used. In the first phase of study, cost and consumption of various tobacco products in the months of February and April were enquired from 25 retail tobacco shops. In the second phase, tobacco consumption was enquired from 20 consecutive consumers purchasing any tobacco product from all the above retail tobacco shops. The data were statistically analyzed using descriptive statistics and paired "t" test. The comparison of prices of tobacco products between February and April revealed that the price of cigarette, bidi, and chewing tobacco has increased by 19%, 21%, and 68%, respectively. Average decrease in sales of cigarettes, bidi, and chewing tobacco at shops included in the study were 14%, 23%, and 38%, respectively. The consumers purchasing tobacco also reported decreased consumption. Chewing tobacco showed the maximum reduction (21%). Consumption of cigarette and bidi has also reduced by 15% and 13%, respectively. It may be concluded that reduction in consumption is associated with increased price of tobacco products. Reduced consumption is comparative to the magnitude of price increase.

  13. The impact of baking time and bread storage temperature on bread crumb properties.

    Science.gov (United States)

    Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

    2013-12-15

    Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Viability and heat resistance of murine norovirus on bread.

    Science.gov (United States)

    Takahashi, Michiko; Takahashi, Hajime; Kuda, Takashi; Kimura, Bon

    2016-01-04

    Contaminated bread was the cause of a large-scale outbreak of norovirus disease in Japan in 2014. Contamination of seafood and uncooked food products by norovirus has been reported several times in the past; however the outbreak resulting from the contamination of bread products was unusual. A few reports on the presence of norovirus on bread products are available; however there have been no studies on the viability and heat resistance of norovirus on breads, which were investigated in this study. ce:italic>/ce:italic> strain 1 (MNV-1), a surrogate for human norovirus, was inoculated directly on 3 types of bread, but the infectivity of MNV-1 on bread samples was almost unchanged after 5days at 20°C. MNV-1 was inoculated on white bread that was subsequently heated in a toaster for a maximum of 2min. The results showed that MNV-1 remained viable if the heating period was insufficient to inactivate. In addition, bread dough contaminated with MNV-1 was baked in the oven. Our results indicated that MNV-1 may remain viable on breads if the heating duration or temperature is insufficient. Copyright © 2015 Elsevier B.V. All rights reserved.

  15. Bread Water Content Measurement Based on Hyperspectral Imaging

    DEFF Research Database (Denmark)

    Liu, Zhi; Møller, Flemming

    2011-01-01

    for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-weight method. For this purpose, the hyperspectral components unmixing technology is used for measuring the water content quantitatively. And the definition on bread water content index is presented......Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement...

  16. A Systems Analysis of Army Field Bread and Bakery Requirements

    Science.gov (United States)

    1985-02-01

    White Bread 6.9 1.2 Sprouted Wheat Bread 5.7 2.2 Pumpernickel Bread 4.9 2.6 Shelf-Stable Products Granola Bars 8.0 1.4 Breakfast Bake 6.8 1.5 MRE Crackers...Army Ration stored for five years at time of testing) Rice Cakes Honey & Oats Granola Bars Shelf-Stable Mixes B Ration Biscuit Mix B Ration Sweet...Rice Cakes Granola Bars Breakfast Bake Session 5: White Bread At each session, the purpose of the study was explained to participants and they were

  17. THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

    OpenAIRE

    RODICA CHEREJI; IULIANA CRETESCU; RODICA CĂPRIłĂ

    2008-01-01

    This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alpha amylase was used in these concentrations in order to establish which one is the most suitable to be added in flour in order to obtain superior quality characteristics for bread: superior volume of bread, ...

  18. MARKET ECONOMICS PRICING PARTICULARS

    Directory of Open Access Journals (Sweden)

    V. I. Parshin

    2011-01-01

    Full Text Available The price performs several economic functions: accounting, stimulation, distribution, demand and offer balancing, serving as production site rational choice criterion, information. Most important pricing principles are: price scientific and purpose-aimed substantiation, single pricing and price control process. Pricing process factors are external, internal, basic (independent on money-market, market-determined and controlling. Different pricing methods and models are to be examined, recommendations on practical application of those chosen are to be written.

  19. Energy prices and taxes

    International Nuclear Information System (INIS)

    2004-01-01

    Energy Prices and Taxes contains a major international compilation of energy prices at all market levels: import prices, industry prices and consumer prices. The statistics cover main petroleum products, gas, coal and electricity, giving for imported products an average price both for importing country and country of origin. Every issue includes full notes on sources and methods and a description of price mechanisms in each country

  20. Water footprint assessment along the wheat-bread value chain towards the sustainable use of freshwater in South Africa

    Science.gov (United States)

    Mohlotsane, Pascalina; Owusu-Sekyere, Enoch; Jordaan, Henry

    2017-04-01

    A significant amount of water is used in food production. The current increase in demand for food and impact of climate change place much pressure on the available water resources. South Africa is soon approaching complete utilisation of its available surface water, with irrigated agriculture accountable for about 63% of the country's available water use. This poses a threat to food security. Wheat is the largest winter cereal crop produced in South Africa, approximately 80% of this wheat is used to produce Bread. Bread consumption in South Africa is estimated at 2.8 billion loaves per annum. About 62 loaves of bread are consumed per person per annum with noticeable differences in preferences. Therefore, it is important to account for the amount of water used along the wheat-bread production chain. In this paper, we examined water footprint along the wheat-bread value chain. The water footprint concept provides an appropriate framework for analysis to find the link between the consumption of agricultural goods and the use of water resources. The paper employed the Global Water Footprint Standard approach to calculating the volumetric green, blue and grey water footprint along the wheat-bread value chain. Our findings reveal that wheat production at the farm level accounts for 99.95 percent of the total water footprint of the bread, while processing and wholesale levels only account for 0.56 per cent. Our findings highlight the importance of effective and efficient water use at the farm level for wheat production. Specifically, the total water footprint of wheat bread is 937.42m3.ton-1. The green water component was found to be 190.59m3.ton-1 and that of blue water was 745.28 m3.ton-1. Grey water footprint accounted for only 1.55 m3.ton-1. The results indicate that the amount of water used at farm level is the largest contributor to the total water footprint of bread. Given the blue water scarcity situation in South Africa, it is very critical for wheat producers to