DOCSLIB.ORG

Monika Michalak-Majewska1*, Siemowit Muszyński2, Bartosz

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Monika Michalak-Majewska1*, Siemowit Muszyński2, Bartosz ACTAACTA UNIVERSITATISUNIVERSITATIS CIBINIENSISCIBINIENSIS 10.2478/aucft-2020-0009 SeriesSeries E:E: FoodFood technology technology COMPARATIVE ANALYSIS OF SELECTED PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF BREAD SUBSTITUTES – Research paper – Monika MICHALAK-MAJEWSKA*1, Siemowit MUSZYŃSKI**, Bartosz SOŁOWIEJ***, Wojciech RADZKI*, Waldemar GUSTAW*, Katarzyna SKRZYPCZAK*, Piotr STANIKOWSKI* *Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland **Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland ***Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland Abstract: In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness. Keywords: bread substitute, crispbread, rice waffles, texture, sensory INTRODUCTION tional and health value to some consumers (Jarosz, In recent years, the consumption of traditional bread 2015). Besides, it is characterized by prolonged has been decreased, whereas different types of stability and convenient use. Additionally, crispbread classified into ready-to-eat snack crispbread is prepared in the process of extrusion, products, have become more popular (Brennan et which ensures a prolonged stability and convenient al., 2013). Bread consumption patterns differ widely use. Extrusion is a process that combines mixing, within the Europe, but most countries have an forming, texturizing and cooking of raw material average consumption of 50 kg of bread per person into food product (Bordoloi and Ganguly, 2014). annually. The highest consumption levels are However, numerous studies have discussed the role recorded in Bulgaria (approx. 95 kg), although the of extrusion technology in altering the heat-labile lowest is in UK (approx. 32 kg). In Poland, vitamins, minerals, fiber or bioactive ingredients consumption of bread (per capita) declined to 47 kg (Brennan et al., 2013). In addition, many of in 2017 – half of the consumption recorded at the extruded food products are relatively abundant in end of the 1990s. According to data reported by the sugar and salt, thus being regarded as energy dense Euromonitor International, sales of bread but nutritionally poor foods exhibiting high substitutes (crackerbread, breadsticks, rice waffles, glycemic index (GI) (Bator et al., 2014; Brennan et biscuits, toast) will continue to grow in upcoming al., 2013). Moreover, research has also suggested years (Euromonitor, 2018). that crispbread could be a considerable source of the Many of these products are enriched with vitamins, acrylamide and 5-hydroxymethylfurfural in a minerals and additives such as sunflower, sesame, modern diet (Michalak et al., 2016). These amaranth, making them a synonym of high nutri- chemicals can be toxic, mutagenic and carcinogenic to humans (Capuano and Fogliano, 2011). Received: 10.01.2020 Extruded crispbread belongs to the group of Accepted in revised form: 27.04.2020 products, for which their physical properties, 1 Corresponding author. E-Mail address: [email protected] Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY 99 Vol. XXIV (2020), no. 1 including porosity and mechanical properties, are crispbread products, the most popular on the Polish very important, because they form the texture of a market, determining their selected physical, textural product. These features are an essential factor and chemical properties. In addition, their sensory influencing the consumer acceptability of a final properties and acceptability were analyzed. The product (Heiniö et al., 2016; Saeleaw and obtained results will be useful to predict the Schleining, 2011). nutritional value of commercially-available Taking into account the current popularity of assortments of crispbreads. crispbread, authors decided to test ten different MATERIALS AND METHODS specific surface area asp of adsorbent was calculated according to Langmuir’s model (Figura and Bread samples Teixeira, 2007). Commercial assortments of ready-to-eat bread substitutes (crispbread) available in the retail Water solubility index (WSI) and water network in Lublin (Poland) in 2019 were used in absorption index (WAI) this work. Seven assortments of crispbread known WSI and WAI were measured using the centrifuge as crackerbread: rye-wheat (RW), rye-maize (RM), method according to procedure described by wheat-rye (WR), rye-maize-wheat (RMW), rye- Rzedzicki et al. (2008). The measurements were spelled (RS), rye (R), rye-wheat-oat (RWO); and 3 taken in five replications. assortments of rice waffles known as puffed rice cakes: rice with sunflower (RS’), rice with sesame Extruded crispbread strength analysis and seeds (RSS’), rice with sea salt (RSS”), were calculations of mechanical parameters analyzed. The examined sample sets were prepared The three-point bending test was performed to from three packets of each type of bread purchased determine the mechanical properties of crispbread in three different stores. samples. Breads were loaded with the loading rate of 0.1 mm/s; the span length was set to 55 mm. Tests Physical analysis were performed on a TA.XT2i texture analyzer Measurements of the true and apparent densities (Stable Micro System, UK). Crispbread structural and porosity properties (ultimate force, deflection at fracture, The apparent (bulk) and true (material) densities stiffness, and work to break) were determined from were measured by a GeoPyc 1360 dry flow and an the force-displacement curves using Origin 2016 AccuPyc 1330 helium gas pycnometers, software (OriginLab, USA). Material properties of respectively. The parameters and procedures are the crispbread samples (Young modulus of described by Muszyński et al. (2016). Based on the elasticity, ultimate strain, ultimate stress) were measurements, porosity and specific pore volume calculated using appropriate engineering beam- were calculated. All measurements were performed theory equations (Moore et al., 1990). in five replicates. Volume of 100 g of bread Moisture content and water activity The measurement was carried out by means of Moisture content and water activity (aw) were millet seed displacement method (AACC, 2010) determined on freshly unpacked bread slices. and was expressed in cm3 of 100 g of crispbread. Moisture content was determined according to the Polish Standard (PN-84/A-8636). The aw was Texture profile analysis (TPA) measured using the Hygrometer 3 water activity Measurements were performed using a TA.XT2i meter (Rotronic, Switzerland) in six replicates for texture analyzer. The samples cut from the middle each bread type (Sołowiej et al., 2015). part of the crispbread (cylindrical, 30 mm in diameter) were double compressed to 50% of Determination of sorption isotherms deformation by a testing set (35 mm diameter) The equilibrium moisture content of bread samples according to the protocol described by Michalak- was determined at 20°C using the static gravimetric Majewska et al. (2017). Crispbread samples were method according to the procedures and conditions evaluated for hardness, fracturability, springiness described by Oniszczuk et al. (2015). The moisture and cohesiveness using Texture Expert software. adsorption data were fitted using Guggenheim- Five measurements were carried out for each Anderson-De Boer (GAB) model with TableCurve samples and average values were reported. 2D software (SYSTAT Software Inc, USA). The Michalak-Majewska et al., Comparative analysis of selected physicochemical and textural 100 properties of bread substitutes Cutting test saltiness. Rating scales were: hardness (1 = very Measurements were performed applying the soft; 9 = very hard), crispness (1 = non-crispy; 9 = analyzer mentioned above. The crispbread samples very crispy), adhesiveness (1 = non-adhesive; 9 = were cut by a testing set (100 mm). The rate of very sticky), saltiness (1 = low saltiness; 9 = high penetration was 1 mm/s. There were three saltiness). Furthermore, samples were evaluated for measurements for each treatment. consumer acceptability (desirability) using a 9-point hedonic scale (1 = extremely disliked; 5 = neither Chemical analysis liked nor disliked; 9 = extremely liked) (Meilgaard Water content, total titratable acidity and sodium and Civille, 2007). chloride (NaCl) in crispbread samples were measured by reference method for analysis of Statistical analysis bakery (PN-A-74108:1996; Serna-Saldivar, 2012). All results are expressed as means ± SD (standard deviation). To detect any significant difference Sensory analysis between the groups, one-way analysis of variance Sensory evaluation of crispbread was
Load more

Recommended publications
  • Sandoval Insausti Helena.Pdf
    Universidad Autónoma de Madrid Facultad de Medicina Departamento de Medicina Preventiva y Salud Pública, y Microbiología THE INFLUENCE OF NUTRITIONAL DETERMINANTS ON AGEING DOCTORAL THESIS Helena Sandoval Insausti Directors: Dra. Pilar Guallar Castillón Dr. Fernando Rodríguez Artalejo Madrid, 2019 DOCTORAL THESIS THE INFLUENCE OF NUTRITIONAL DETERMINANTS ON AGEING Influencia de determinantes nutricionales en el envejecimiento Helena Sandoval Insausti To my parents and brother Dr. Pilar Guallar Castillón and Dr. Fernando Rodríguez Artalejo, inform that the thesis entitled “The influence of nutritional determinants on ageing” is an original work carried out by Helena Sandoval Insausti under our guidance and supervision. This is an original work and has not been submitted to any university for the awarding of any diploma/degree. We verify that we have read the thesis, that it is well written and it demonstrates a thorough understanding of the scientific methodology. Pilar Guallar Castillón, MD, PhD Fernando Rodríguez Artalejo, MD, PhD Department of Preventive Medicine Department of Preventive Medicine and Public Health, and Microbiology and Public Health, and Microbiology School of Medicine School of Medicine Universidad Autónoma de Madrid. Universidad Autónoma de Madrid. This thesis has been partially supported by FIS grants 16/609 and PI 17/01709 (Instituto de Salud Carlos III, State Secretary of R+D+I and FEDER/FSE), Table of Contents ACKNOWLEDGEMENTS ..................................................................... viii LIST OF ABBREVIATIONS
    [Show full text]
  • KNASENDE Godt Knækbrød
    i i i KNASENDE godt knækbrød i IT´S i A i kom og smag NORWEGIANpå sigdal knækbrød! THING. BASED ON SEEDS, KERNELS AND WHOLE GRAINS WHO WE ARE 4 ORIGIN 6 RECIPES 8 IN STORE 14 INDEX PRODUCT RANGE 18 2 Sigdal Knekkebrød Sigdal 3 Sigdal Knekkebrød Sigdal WHO WE ARE: IT´S A NORWEGIAN THING. Sigdal Crispbread is a crunchy flatbread based on whole grain flour and an abundance of flavorful seeds, that pleases both body and mind. Sigdal Crispbread is made from natural ingredients only, and is based on an old Norwegian baking tradition. 4 Sigdal Knekkebrød Sigdal IT´S A NORWEGIAN THING. 5 Sigdal Knekkebrød Sigdal ORIGIN: HISTORY IS PART OF THE RECIPE. Oats Crispbread, as we know it today, has been Sigdal Bakeri started replacing the baked in Norway for more than 500 years. traditional ingredients of crispbread with It was an ingenious way to keep bread seeds, whole grain flour and spices. edible for a long time in a country with a The result is a crispbread with a deliciously harsh climate and a short growing season. savory quality, highly appreciated by Norwegians today. Evolution Crispbread was originally baked from oats or barley, depending on where in the country you lived. With the increase in trade, wheat and rye became more common. The new grains ended up being the preferred ingredients in most crispbreads, until a small bakery decided to try something different. Sunflower seeds 6 Sigdal Knekkebrød Sigdal HISTORY Quinoa IS PART OF THE RECIPE. Oats Flax seeds 7 Sigdal Knekkebrød Sigdal 8 Sigdal Knekkebrød Sigdal RECIPES: GREAT, CRUNCHY IDEAS - any time of the day.
    [Show full text]
  • Crackers, Crispbread & Snacks
    crackers, crispbread & snacks All-Natural Kosher Certified Non-GMO Certified Vegetarian KII NATURALS CRISPS Origin: ON, Canada PK Size: 12/150g Apricot Orange Almond Date & Walnut Goji Berry & Pistachio Item #: 21749C Item #: 21749D Item #: 21749G UPC: 6 78629 05003 6 UPC: 6 78629 05002 9 UPC: 6 78629 05004 3 Cranberry Pumpkin Seed Rosemary & Pistachio Cranberry Coconut Item #: 21749P Item #: 21749R Item #: 21760CC UPC: 6 78629 05001 2 UPC: 6 78629 05005 0 UPC: 6 78629 05010 4 ORGANIC ARTISAN CRISPS ORGANIC ARTISAN CRISPS ORGANIC ARTISAN CRISPS PK Size: 6/150g PK Size: 6/150g PK Size: 6/150g Raisin, Rosemary & Cranberry & Cashew w/ Date & Lemon w/ Pumpkin Seed Black Quinoa Rolled Oat Flakes Item #: 21762 Item #: 21764 Item #: 21766 UPC: 6 78629 90006 5 UPC: 6 78629 90007 2 UPC: 6 78629 90008 9 SPECIAL ORDER SPECIAL ORDER Kii Organic Shipper (72/150g) Signature Shipper (72/150g) Item #: 21768A Item #: 21767A Contains: 18 x 21762, 18 x 21766 Contains: 12 x 21749G, 12 x 21749R & 36 x 21764 & 36 x 21749P [email protected] | 1-800-370-3850 | page 21-1 crackers, crispbread & snacks 21 All-Natural Vegetarian GONE CRACKERS GOURMET CRACKERS Origin: Surrey, BC PK Size: 12/142g Blue Cheese & Pepper Olive Oil & Cracked Pepper Canadian Cheddar & Chive Item #: 21356 Item #: 21357 Item #: 21358 UPC: 8 34202 00003 8 UPC: 8 34202 00004 5 UPC: 8 34202 00005 2 Roasted Shallot & Herb Undressed Parmesan & Rosemary Item #: 21359 Item #: 21361 Item #: 21362 UPC: 8 34202 00006 9 UPC: 8 34202 00007 6 UPC: 8 34202 00001 4 Made without using any of the not-so-great stuff like hydrogenated oils, yeast, or sugar, the focus at Gone Crackers has always been on using the highest quality ingredients with an artisanal flair to produce fine food.
    [Show full text]
  • WEIGHT MANAGEMENT Index
    CHOOSE YOUR FOOD LISTS FOR FOODS WEIGHT MANAGEMENT Index barley, 16 brussels sprouts, 31 chicken, 35, 36, 45, 46, 47, A beans, 10, 19, 31, 38, 45, 47, buckwheat, 16 48 acidophilus milk, 27 49 buffalo, 35 chicken breast, breaded and agave syrup, 53 bean sprouts, 31 bulgur, 16 fried, 45 alcohol, 10, 60, 61 beef, 35, 36, 45, 47, 49 burritos, 47 chicken drumstick, breaded almond butter, 38, 41 beef/chicken/shrimp with butter, 43 and fried, 45 almond milk, 27, 41 vegetables in sauce, 46 butter blends made with oil, chicken noodle soup, 49 almonds, 41 beef jerky, 35 43 chicken nuggets, 45 amaranth, 16, 31 “beef” or “sausage” buttermilk, 27 “chicken” nuggets, soy- American cheese, 37 crumbles, soy-based, 38 based, 38 angel food cake, 52 beef tongue, 36 C chicken salad, 48 animal crackers, 18 beer, 61 cabbage, 31 chicken sandwich, 47 apple juice/cider, 24 beets, 31 cake, 52 chicken thigh, breaded and apples, 22 bell peppers, 31 Canadian bacon, 35 fried, 45 applesauce, 22 biscotti, 52 candy, hard, 53 chicken wings, 45 apricots, 22 biscuits, 14, 47 canola oil, 41 chicory, 31 artichoke, 31 black beans, 19, 38 cantaloupe, 22 Chinese spinach, 31 artichoke hearts, 31 blackberries, 22 carrots, 31 chitterlings, 43 arugula, 31 black-eyed peas, 19, 38 cashew butter, 38, 41 chives, 31 asparagus, 31 blueberries, 22, 55 cashews, 41 chocolate chip cookies, 52 avocados, 41 bok choy, 31 cassava, 17 chocolate, dark or milk- bologna, 37 casseroles, 45 type, 53 B borscht, 49 catfish, 35 chocolate “kisses,” 53 baby corn, 31 bran, 15, 16 cauliflower, 31 chocolate
    [Show full text]
  • Materials and Method
    Jalil, Abbe Maleyki Mhd (2016) Development of functional bread with beta glucan and black tea and effects on appetite regulation, glucose and insulin responses in healthy volunteers. PhD thesis. http://theses.gla.ac.uk/7956/ Copyright and moral rights for this work are retained by the author A copy can be downloaded for personal non-commercial research or study, without prior permission or charge This work cannot be reproduced or quoted extensively from without first obtaining permission in writing from the author The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the author When referring to this work, full bibliographic details including the author, title, awarding institution and date of the thesis must be given Glasgow Theses Service http://theses.gla.ac.uk/ [email protected] Development of Functional Bread with Beta Glucan and Black Tea and Effects on Appetite Regulation, Glucose and Insulin Responses in Healthy Volunteers Abbe Maleyki Mhd Jalil BSc, MSc A thesis submitted for the degree of Doctor of Philosophy To The College of Medicine, Veterinary and Life Sciences, University of Glasgow July 2016 From research conducted at the School of Medicine, Human Nutrition University of Glasgow Glasgow Royal Infirmary, 10-16 Alexandra Parade, G31 2ER Glasgow, Scotland © A.M.M Jalil 2016 Author's declaration I declare that the original work presented in this thesis is the work of the author Abbe Maleyki Mhd Jalil. I have been responsible for the organisation, recruitment, sample collection, laboratory work, statistical analysis and data processing of the whole research, unless otherwise stated.
    [Show full text]
  • Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3
    Grains + starches = about 70 to 90 calories, 15 grams carbohydrates, 3 grams protein, BREADS ⃝ 100% whole‐wheat bread 1 slice (28g) ⃝ Pumpernickel bread, whole grain 1 slice (32g) ⃝ Rye bread, whole grain 1 slice (32g) ⃝ Cracked wheat bread 1 slice (30g) ⃝ 100% whole wheat hamburger or hot dog bun 1/2 small ⃝ Dinner roll, whole grain 1 small (30g) ⃝ English muffin, whole grain 1/2 (28g) ⃝ Pita bread, whole grain 1/2 (6" or 15 cm) ⃝ Flour tortilla, whole wheat 1 (6") or 1/2 (10") ⃝ 1/2 small (3" diameter Bagel, whole grain or 29g) ⃝ Bannock, whole grain, baked 1 1/2 x 2 1/2 inches ⃝ Chapatti 1 piece (30g) ⃝ Roti, prata 1 piece (30g) • ⃝ Bread, white 1 slice (30g) • ⃝ 1/2 small (3" diameter • Bagels, white or 29g) ⃝ Bread, raisin 1 slice (26g) • ⃝ • Hamburger or hot dog bun, white 1/2 (22g) ⃝ English muffin, white 1/2 (28G) • ⃝ Pita bread, white 1/2 (6" or 25 cm) • ⃝ Flour tortilla, white 1 (6") or 1/2 (10") • ⃝ Pancake 1 medium (4") • ⃝ • Pizza crust (made with 2 cups (500mL) of flour) 1/12 (12") or 90g ⃝ Wrapper, wonton 3 (3 1/2 inch square) • ⃝ Wrapper, eggroll 1 (7 inch square) • ⃝ Muffin, low fat, high fibre CRACKERS ⃝ Kavli®: Crispy Thin, Crispy Garlic* 4 pieces ⃝ Ryvita®: Dark rye, light rye or sesame rye* 4 pieces ⃝ Wasa®: Whole grain* 2 pieces Finn Crisp®: Original ⃝ Rye or Multigrain 4 pieces ⃝ President's Choice Ancient Grains 10 pieces ⃝ Melba Toast (multifibre) 7 pieces ⃝ Matzoh (whole wheat) 1 cracker (28g) ⃝ Pita Break® Lavash crispbread 1 1/2 pieces ⃝ Soda crackers, whole wheat 7 pieces ⃝ Triscuits® 50% Less Salt 5 pieces
    [Show full text]
  • Supplementary Table S2. Food Items Within Each Other Food Group Food
    Supplementary Table S1: Individual food items within each major protein source food group Food group Individual food items Red meat beef; lamb; pork Processed meat sausage; bacon; ham Poultry crumbed chicken; chicken/poultry Oily fish oily fish Non‐oily fish white fish; breaded fish; battered fish; tinned tuna Legumes/pulses baked beans; pulses; hummus Vegetarian protein soy burgers/sausages; tofu; Quorn; other vegetarian alternatives alternatives salted peanuts; unsalted peanuts; salted other nuts; unsalted Nuts other nuts low fat hard cheese; hard cheese; soft cheese; blue cheese; low fat Cheese cheese spread; cheese spread; cottage cheese; feta cheese; mozarella cheese; goat cheese; other cheese Yogurt full fat yogurt; low fat yogurt whole milk; semi‐skimmed milk; skimmed milk; powdered milk; Dairy milk goat/sheep milk soya milk with calcium; soya milk without calcium; rice/oat other Plant milk vegetable milk whole eggs; omelette; eggs disaggregated from mayonnaise in Eggs egg sandwiches Supplementary Table S2. Food items within each other food group Food group Individual items stewed/cooked fruit; prunes; other dried fruit; mixed fruit; apple; banana; berries; cherries; grapefruit; grapes; mango; Fruit melon; orange; orange‐like small fruits; peach, nectarine; pear; pineapple; plum; other fruit mixed vegetables; vegetable pieces; coleslaw; mixed side salad; avocado; broad beans; green beans; beetroot; broccoli; butternut squash; cabbage; carrots; cauliflower; celery; Vegetables courgette; cucumber; garlic; leeks; lettuce; mushrooms;
    [Show full text]
  • 18º Curso De Mestrado Em Saúde Pública 2015-2017 Saturated Fat
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Científico do Instituto Nacional de Saúde 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Jennifer Marie Tretter Ferreira September, 2017 i “An ounce of prevention is worth a pound of cure” Benjamin Franklin ii iii 18º Curso de Mestrado em Saúde Pública 2015-2017 Saturated fat, sodium and sugar in selected food items: A comparison across six European countries Dissertation submitted to meet the requisites required to obtain a Master's Degree in Public Health, carried out under the scientific guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. September, 2017 iv v Special thanks to the availability and guidance of Dr. Carla Nunes and Dr. Maria Graça Dias. For patiently answering questions, explaining processes and always directing me on the correct path. You both have been amazing mentors. A special thanks as well to Dr. Isabel Andrade. You have been a wealth of knowledge and relief on the technical side of writing. This thesis is dedicated to: Edgar for always supporting my goals and life ambitions André and Daniel, my two continual motivations to pursue the best in life Manuela and Agnelo for their availability and kindness to help pick up wherever I could not Mom and Dad for the constant moral and monetary support throughout my life and this process vi vii TABLE OF CONTENTS Acknowledgments...........................................................................................................vi
    [Show full text]
  • A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan
    Journal of Agricultural Science; Vol. 8, No. 4; 2016 ISSN 1916-9752 E-ISSN 1916-9760 Published by Canadian Center of Science and Education A Study of Salt Content of Different Bread Types Marketed in Amman, Jordan Fatema M. Abu Hussain1 & Hamed R. Takruri1 1 Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan Correspondence: Hamed R. Takruri, Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan. E-mail: [email protected] Received: January 17, 2016 Accepted: March 1, 2016 Online Published: March 15, 2016 doi:10.5539/jas.v8n4p169 URL: http://dx.doi.org/10.5539/jas.v8n4p169 Abstract Noncommunicable diseases, including cardiovascular diseases are the leading cause of premature death in the 21st century. Dietary factors such as high salt intake constitute the main risk factors. Bread is considered as one of the most important sources of dietary salt. The objectives of this study were to determine the sodium content of the main types of bread that are marketed in Amman, and to evaluate the bakers’ adherence to the Jordanian specifications. Sixty eight bread samples of seven types of bread were collected from 13 different bakeries distributed in Amman. Bread samples were dried, ashed and the sodium content was directly determined by using flame photometry method. The average salt content of the analyzed bread samples was 1.19±0.21 g salt/100 g of fresh bread, ranging between 0.42 g/100 g for white Arabic bread and 2.06±0.19 for shrak bread.
    [Show full text]
  • GLUTEN FREE DIET: BRAND NAME LIST Tested to Be Tasty!
    GLUTEN FREE DIET: BRAND NAME LIST Tested to be tasty! These are gluten free “replacement” foods, which means that these are the breads, crackers, pastas, etc., which are gluten free and will replace products that traditionally contain gluten. You will find lots of options here and become familiar with other gluten free foods made by these brands for an even wider of products than are listed here. “Gluten free” is specifically noted on foods coming from companies that also make gluten-containing products. Make sure that you pick the gluten free option for these brands. Baking Mixes: Arrowhead Mills Gluten Free Organic all- Chips: purpose baking mix Lundberg Farms Brown Rice Chips Betty Crocker Gluten Free mixes (variety) Food Should Taste Good Sweet Potato Chips, Bisquick Gluten Free Baking Mix and others Bob’s Red Mill Gluten Free mixes (variety) Tostitos Tortilla Chips Chebe (pizza, breadsticks and rolls) Garden of Eatin’ Tortilla Chips Cherrybrooke Kitchen (variety) Mission Tortilla Chips Gluten Free Pantry Pamela’s Products (variety) Cold Cereals: Trader Joe’s Gluten Free Brownie Mix Barbara’s Bakery Gluten Free Puffins Namaste Foods Chex Cornstarch (Bob’s Red Mill FG Argo) Enjoy Life Perky’s Crunchy Flax Gluten Free Rice Crispies Bars: Glutino Berry Sensible Beginnings (enriched) Bora Bora Bar and Honey Nut Rings Kind Bar Nature’s Path Organic Mesa Sunrise and Corn Lara Bar Flakes (also has “sugary” cereals) Nature Valley Gluten Free Roast Nut Crunch Gluten Free Rice Krispies Trio Bar Arrowhead Mills Maple
    [Show full text]
  • PAS YISROEL LIST 5780/2019 the Shulchan Aruch1 States That the Custom of Jews Is to Be Strict with Pas Yisroel Bread Products During the Aseres Yemi Teshuva2
    PAS YISROEL LIST 5780/2019 The Shulchan Aruch1 states that the custom of Jews is to be strict with Pas Yisroel bread products during the Aseres Yemi Teshuva2. We therefore provide you with this useful list of Pas Yisroel certified items. Please note, all Gluten-Free (shehakol) breads and rolls are not considered pas and do not pose any Pas Yisroel issues. OVK 7. Haddar - All products 5. Pretzilla - All varieties of pretzel buns 1. Toby’s Challah House - All items 8. Jason - Breadcrumbs (plain, panko, 6. Zelda’s - All products flavored and coating crumbs) 2. Elefant Pizza - All items 9. Kedem - Cookies, Cereal bars, 3. - only those OK Breadsmith Tea Biscuits and Crackers (select list of popular items available locally) items produced in the store 10. Kemach – Cookies and Crackers 1. – – Knock Your 4. - Fresh bakery items only Aldi Simply Nature Kohn’s (when marked as Pas Yisroel) Sprouts Off – Sprouted 7-Grain Wraps 5. - All items Cafe Couer 11. Kitov - All products 2. Matt’s Cookie - Real Peanut Butter 6. Circle Cafe at Crown Center 12. - Pizza, Pizza Bagel, Cookies, Chocolate Chip Cookies, Macabee Cranberry Walnut Cookies, Chocolate - Breads: Honey Oat, French Peasant, Breaded Eggplant, Breaded Chip Pecan Cookies, Peanut Butter New York Rye, Pizza crust, Fruit Mushrooms, and Mozzarella Sticks breads and Focaccia. Bagels: plain, Chocolate Chip Cookie, Oatmeal sesame and everything. Coffee cakes. 13. Manischewitz - Tam Tams, Raisin Cookies, Fig Bars, Strawberry Italian Coating Crumbs, Cake Bars, Whole Wheat Fig Bars 7. During the Aseres Yemi Teshuva Mixes, and all Matzah products select bagels, breads and cookies 3.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]