DOCSLIB.ORG

Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker's Yeast

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker's Yeast Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, Vol. 9, No. 1, 11-18, 2019 Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread H. Hadaegh a, S. M. Seyyedain Ardabili b*, M. Tajabadi Ebrahimi c, M. Chamani d, R. Azizi Nezhad e a Ph. D Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. b Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. c Associate Professor of the Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran. d Professor of the Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran. e Assistant Professor of the Plant Breeding Department, Science and Research Branch, Islamic Azad University, Tehran, Iran. Received: 10 September 2018 Accepted: 8 October 2018 ABSTRACT: The possible use of Lactobacillus brevis IBRC-M10790 with degrading phytase activity was investigated in sourdough and Barbari bread –using 20 and 30% of sourdough in the formulation- in order to enhance the nutritional bioavailability, and the efficiency of the bacteria in decreasing phytate via using in sourdough was compared to yeast. Results showed that L. brevis IBRC-M10790 has better efficiency in phytate reduction than yeast alone or the combination of yeast and bacteria, and can be effectively used for improving the nutritional properties of Barbari bread. Use of 30% sourdough in bread formulation gave the highest percentage of phytate reduction in breads. It seems that not only the percentage of sourdough (the amount of used yeast), but also fermentation time is important in reducing the level of phytate in Barbari bread. Statistical analysis revealed that pH is not the major factor for phytate reduction in Barbari breads with different percentages of sourdough. Keywords: Barbari Bread, Lactobacillus brevis, Phytate Reduction, Sourdough, Yeast. Introduction1 et al., 2015). Degradation of phytate occurs Phytic acid (myoinositol 1, 2, 3, 4, 5, 6- via the enzyme phytase (EC 3.1.3.8). This hexakisdihydrogen phosphate, phytate or enzyme can be derived from different IP6), is the major storage form of sources, such as animals, plants and phosphorous, comprising 1–5% by weight in microorganisms (De Angelis et al., 2003; cereals, legumes, oil seeds and nuts (Gupta Leenhardt et al., 2005; Matsuo et al., 2012). et al., 2015; Garcı́a-Estepa et al., 1999). It Considering fermented bakery products, has the ability to chelate multivalent metal phytase activity has been shown in different ions, especially zinc, calcium and iron, as strains of commercial baker`s yeast (Türk et well as resulting in poor bioavailability of al., 2000; Lambrechts et al., 1992), however, minerals (Garcı́a-Estepa et al., 1999; Gupta it seems not to be sufficient for the degradation of phytate. Thus, the addition of * phytase or micro-organisms producing Corresponding Author: [email protected] H. Hadaegh et al. phytase was proposed by various researchers direct effect on phytate degradation, and (Lopez et al., 2000; Sandberg and Andlid, they carry out their function by lowering pH, 2002; De Angelis et al., 2003; Reale et al., in order to provide favorable conditions for 2007; Palacios et al., 2008; Didar and endogenous cereal phytase. On the other Haddad Khodaparast, 2011). Nevertheless, hand, Palacios et al. (2008) stated that in the different reports have revealed that phytase presence of certain bifidobacterial strains, activity in lactic acid bacteria seems to be reducing pH is not the main factor for strain-specific (Reale et al., 2007; Lopez et hydrolyzing phytase. al., 2000). Several studies have been carried out on Bread made from wheat is a staple food the purification and characterization of in many countries, especially in Iran. Its phytase from different LAB or evaluating its consumption is 140-160 kg per year (more activity in various foods (Sumengen et al., than twice of what is consumed in Europe) 2013; Zamudio et al., 2001; Reale et al., (Abtahi et al., 2014). Since bread is 2007; De Angelis et al., 2003; Lopez et al., consumed at almost every meal, it is of 2000; Tang et al., 2010), however, this utmost importance in the case of nutrition study aims to use Lactobacillus brevis bioavailability. Thus, reducing phytate IBRC-M10790 in sourdough, to improve the should be given great attention. Among four nutritional value of bread by producing types of bread mainly consumed in Iran, phytase, and comparing its effect with yeast Barbari is the most popular one, and its taste on phytate degradation, as well as evaluating becomes unique when produced by the effect of pH for providing an optimum sourdough (Pourafshar et al., 2015). condition. To the best of our knowledge, this The use of sourdough in bread processing novel strain of LAB isolated from Tarhana has a long tradition and plays an important (Tafvizi and Tajabadi Ebrahimi, 2015), has role in the quality and nutritional value of not been used in any food matrix, for different breads (Diowksz and Kordialik- verifying its phytase production. Bogacka, 2017), especially in the case of IP6 reduction (Najafi et al., 2012; Poutanen et Materials and Methods al., 2009; Gobbetti et al., 2005; Gobbetti et - Materials al., 2014). In addition, using lactic acid The flour utilized in this study for bacteria (LAB) in sourdough has received measuring IP6 quantity, producing extensive attention, due to their impact on sourdough and Barbari bread was different characteristics of the dough and commercial-type wheat flour (Tehran bread. Phytase is one of the metabolites Bakhtar Co., Tehran, Iran) with an produced by some species of LAB (Reale et extraction rate of 79%. Flour characteristics al., 2007; De Angelis et al., 2003; Didar and are listed in Table 1. Salt was obtained from Haddad Khodaparast, 2011). According to the local market. A typical fresh baker`s different published reports, there is still a yeast (Saccharomyces cerevisiae) was challenge between the role of yeast and purchased from Iran Mayeh Co., Tabriz, LAB, regarding IP6 degradation. Leenhardt Iran. L. brevis IBRC-M10790, was used as a et al. (2005) illustrated the effect of dough sourdough starter, obtained from Tak Gen acidification in the phytate breakdown either Zist Co. (Tehran, Iran). by LAB or lactic acid. However, Reale et al. (2007) have reported that LAB do not have a 12 J. FBT, IAU, Vol. 9, No. 1, 11-18, 2019 Table 1. Chemical and rheological characteristics of the flour Characteristics Chemical Moisture (%) 14.18 Wet Gluten (%) 30.2 Protein (% of dry weight basis) 12.5 Ash (% of dry weight basis) 0.66 Rheological Farinograph water absorption (%) 54.1 Dough development time (min) 2.06 Dough stability (min) 18.03 Falling Numbers 364 Mixing properties of the flour were determined using a Farinograph according to AACC method (54.21 on 50.0 g of the flour) (AACC, 2000). Values represent the average of three replications. - Methods - Determination of pH - Starter Preparation pH measurements were carried out L. brevis IBRC-M10790 was received in according to AACC method (02-52) in a lyophilized form, and then grown in a triplicate order. sterile industrial broth culture for 12 h in a 37C incubator. Prior to this step, bacteria - Bread production were incubated for 5, 12, 24 and 48 h, and For the preparation of Barbari bread, 600 results showed that 12 h is the best time for g of flour, 10.8 g of salt, 24 g of fresh yeast, incubation, as some derivatives were and 420 ml of water were utilized (control consumed by the bacteria after this time. bread). For evaluating the effect of After incubation, all broth medium within sourdough on phytate reduction in bread, the cells were utilized in the preparation of Barbari samples were prepared using two sourdough with the cell density of 1.0 × 109 different amounts of sourdough: 20 g/100 g CFU/ml. of dough (formulation 1), and 30 g/100 g of dough (formulation 2). All ingredients were - Sourdough preparation mixed and kneaded in a spiral mixer Sourdoughs were prepared in a spiral (Diosna, model SP12-SP160, Germany) for mixer (Diosna Co., model SP12-SP160, 2 min slow speed and 6 min fast speed. The Germany), by mixing 500 g wheat flour with prepared dough was divided into 500 g 310 g tap water, 10 g salt, 20 g yeast (in the pieces and put into proofer (38◦C, RH=85%) trials which yeast was included) and the for 20 min. Thereafter, semi-proofed dough inoculum of the sourdough starter (1.0 × 109 pieces were brought out from the proofer, CFU/ml) for 2 min in slow speed and 6 min formed to the flattened shape by hands, fast speed. For the preparation of sourdough punched by fingers, and continued proofing starter, L. brevis IBRC-M10790 was for 6 min. Baking was carried out in a Miwe incubated for 12 h in MRS broth (De Man et rack oven (Germany) in 250C for 11 min. al., 1960) at 37C in an aerobic condition. Breads were cooled after 30 min and packed Prepared sourdoughs were thereafter put in in plastic bags for further analysis. the bowel, covered with a plastic cover and held for 24 h in room temperature. - Sample preparation Phytate was extracted from the samples 13 H. Hadaegh et al. based on the method described by Dost and as 300.494 ± 0.01 mg/ 100 g of dry weight Tokul (2006). The extracts were centrifuged basis. After 24 h fermentation in the control at 12000×g for 15 min (Micro 200R, Hettich sourdough (prepared by yeast), it decreased Co., UK), while the supernatants were to 121.272 ± 0.11 mg/ 100 g of dry weight filtered through a 0.22 μm filter (Sartorius basis (60% reduction) (P < 0.05).
Load more

Recommended publications
  • Quality Assessment of Traditional Breads in Gonabad Bakeries, Iran
    Quality assessment of traditional breads in Gonabad bakeries, Iran Ali Alami1, Samaneh Banoorkar2, Tahereh Rostamiyan2, Seyedeh Nastaran Asadzadeh3, Morteza Mohammadzadeh Journal of Research & Health Moghaddam4 Social Development & Health Promotion Research Center Vol. 4, No.3, Atumun 2014 Abstract Pages: 835-841 Original Article Bread, as a main food of most people around the world, provides major part of energy, protein, and essential vitamins. So, health and 1. Assistant Professor of Public Health quality of consumable bread would be very important. The aim of Department, School of Health; Social Determinants of health Research Center, this study was to assess quality of taftoon bread which was produced Gonabad University of Medical Sciences, in taftoon bakeries in Gonabad, Iran. We applied a cross-sectional Gonabad, Iran descriptive study on 140 taftoon breads which were selected by 2. BS of Environmental, Student Research two-stage cluster sampling and assessed their bacterial and fungal Committee, Gonabad University of Medical Sciences, Gonabad, Iran contaminations, value of PH, and percentage of salt. The data were 3. Correspondence to: MSc in gathered using a checklist and were analyzed. Our findings showed Environmental Health, University of no bacterial contamination in the sample, while there was 9.3% Medical Sciences Bojnurd, Bojnurd, Iran Tel/Fax: +98 51 57223028 fungal contamination in the baked breads which was the standard Email: [email protected] range. Mean (standard deviation) of PH and percentage of salt was 4. MSc of Food Industrial, Social 5.92 (0.214) and 1.30 (0.547), respectively. The value of PH in Development & Health Promotion 77.1 % of the breads was into standard interval and percentage of Research Center, Gonabad University of Medical Sciences, Gonabad, Iran salt in only 7.1% of the breads was more than standard measure.
    [Show full text]
  • Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
    J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Cooking Challenge Bread Week Pdf File
    Cooking Challenge Bread Week Why bread? Bread is one of the most widely consumed foods in the world and comes in so many forms, is used in so many cultures and tastes yummy! We challenge you to try and either using your own recipes or some of the ones shown below, to create a type of bread. We are excited to see your creations so remember to share them with us! Chapatis Chapati also known as roti is a type of flatbread that is common in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Ingredients ● 400g of chapati flour/wholemeal plain flour (popular companies include Champion Atta/Elephant Atta) ● 250 ml of cold water ● Rolling pin ● Non stick flat frying pan Method ● Keep 100g of flour aside for when making the chapatis ● Put the rest of the flour into a mixing bowl and add the water bit by bit whilst kneading the mixture. Keep adding the water until your dough has formed into a soft, elastic dough. ● Cover the dough and let it rest for approximately 15 minutes. ● Knead the dough once again by wetting your hands slightly and kneading the mixture. ● The dough is now ready. Making the chapatis…. ● Sprinkle some of the flour left onto a flat surface or a board. ● Take a small portion of the dough (approx size of a tangerine). With your hands, form the dough into a small ball. Sprinkle some flour onto it if sticky. ● Flatten the ball onto the surface with your hands so it forms a flat disk (approximately 10cm in diameter).
    [Show full text]
  • Indigenous Knowledge of Traditional Processing of Selroti, a Cereal
    Indian Journal of Traditional Knowledge Vol. 9 (2), April 2010, pp 271-274 Indigenous knowledge of traditional processing of Selroti , a cereal-based ethnic fermented food of the Nepalis Hannah Yonzan & Jyoti Prakash Tamang* Food Microbiology Laboratory, Department of Botany, Sikkim Government College, Gangtok 737 102, Sikkim E-mail: [email protected] Received 10 September 2008; revised 12 August 2009 The Nepalis of the Himalayan regions of India, Nepal and Bhutan prepare a cereal-based fermented food, Selroti using their indigenous knowledge. The paper documents the traditional knowledge of the ethnic Himalayan people on preparation of Selroti and its ethnical importance. Keywords: Traditional knowledge, Selroti , Fermented food, Nepalis IPC Int. Cl. 8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A global interest in rice and its fermented product is knowledge of the ethnic people of the Himalayas on increasing due to their calorigenic value, unique production of cereal-based fermented food, Selroti . quality characteristics and high acceptability 1. In most of the countries, rice is fermented either by using Methodology mixed-culture(s) into alcoholic beverages, or by Survey was conducted in randomly selected 214 natural fermentation into leavened batter-formed households in villages located in Sikkim, representing dough breads which are usually baked or steamed 2. the major ethnic Nepalis , and other tribes, the Some of the common cereal-based fermented foods Bhutias and the Lepchas . Information was collected across the world have been extensively studied; these on consumption of Selroti using questionnaire. include masa of South Africa, mawé or ogi of Benin, Amount of Selroti consumed in every meal by each ben-saalga of Burkino Faso, kenkey of Ghana, person was weighed directly and daily per capita sourdough of America and Europe, tarhana of consumption was estimated as gm/capita/day.
    [Show full text]
  • Unleavened Bread at Last Supper
    This entire argument is based on the assumption that it was the Passover meal, which it could not have been. It’s an interesting grammatical and cultural examination however. Wm Gross – www.onthewing.org 2006 Biblical Archaeology for April-June 2004 Volume 7 Number 2 On the Last Supper Menu: Was It Leavened or Unleavened Bread? Did Jesus and his disciples eat leavened or unleavened bread at the Last Supper? by Michael P. Germano Some churches use leavened bread for The Argument communion; others employ unleavened bread. Does it make any difference? The answer to that The Greek word for "leaven" is zume question takes one to denominational doctrine. If The Greek for what we read as "unleavened bread" you examine the arguments for and against either is azumos which is translated more properly as practice you will find that the dispute generally "unleavened" with out the word "bread." comes down to whether or not Jesus of Nazareth broke leavened or unleavened bread at the last When an author wishes to be specific about the type of "bread" in any incident, he uses azumos. Supper. As he then commanded his disciples to That is, the emphasis is on "unleavened", and not continue the practice as an important theological on bread, e.g., I Corinthians 5:8. metaphor churches seek to follow the example he set. The scholarly literature shows that specialists The "bread" used at the Last Supper is the more are of a split opinion. Some believe the last generic Greek artos Hebrew lechem. In fact, Psalm 41:9 which describes a normal meal is used as a Supper was a Passover Seder with unleavened prophecy of this supper.
    [Show full text]
  • Imaginative Curriculum Design
    Topic: The History and Diversity of Bread Around the World Target Grade Level: 11 Subject Area: Home Economics: Foods & Nutrition Planning Framework: Romantic Unit Length: 2 -3 weeks Author: Marianne Honeywell Romantic Framework 1. Identifying “heroic” qualities: Main heroic quality: Diversity There are thousands of different kinds of bread eaten by almost every culture around the world. Adaptability In each region of the world, bread has traditionally been made from the grains native to that area. Alternative(s): Life Giving Bread and grain products provide our bodies with an important source of energy and carbohydrates. They comprise the largest part of most of the world’s food source. Ingenuity The simple, yet complex process of making a loaf of bread Images that capture the heroic qualities: Bread is eaten all over the world by almost every culture. If we traveled to the other side of the planet we would probably find a culture very different from our own, yet with its own version of bread. The diversity of this staple food is endless and every culture prides itself in having its own unique kind of bread. If we went on an international culinary bread tour, we could eat baguettes from France, focaccia from Italy, soda bread in Ireland, naan and roti from India, dark rye bread in Russia, tortillas in Mexico, pandesal in the Philippines, bannock from North America, or mantou in China (“Bread”, 2010). Almost any variety of grain can be turned into bread, which makes it one of the most diverse foods in the human diet. Breads are formed into endless varieties, shapes, and sizes; with many different flavours and textures.
    [Show full text]
  • “Multicultural Breads & Grains” EAT CAFETERIA CONNECTION LEARN
    Lesson 2 High School “Multicultural Breads & Grains” EAT CAFETERIA CONNECTION Instruct the students to look at the food and culture themed poster in the cafeteria and to identify the countries where the following types of bread are commonly eaten: soda bread, black bread, and naan. Discuss their observations when the students return back from lunch and have had an opportunity to review the poster. LEARN CLASSROOM ACTIVITY Objective Students will identify that bread and grains are a part of a healthy diet throughout the world because of the nutrients they provide. 10 Minute Lesson The teacher will lead a discussion about the history of wheat growing and bread making and discuss the important nutrients supplied by bread and grain foods eaten throughout the world. LIVE HOME ACTIVITY Instruct the students to examine the food ingredient labels on packages of foods they eat at home from the grain/bread group and identify the type of grain(s) those foods contain. Ask them to determine if the first type of grain ingredient on the label is a whole grain. Background Teacher’s Notes Bread, one of the world’s oldest prepared foods, is made by baking dough – a mixture of grain flour (usually wheat but also sometimes rye, barley, corn, and oats), water, and sometimes other ingredients. Bread is a dietary staple in many countries, supplying energy as well as protein, vitamins, minerals, and, if made with whole grain, a source of fiber. In many cultures, bread has significance beyond nutrition. In American culture, the word “bread” serves as a metaphor for basic necessities and living conditions in general.
    [Show full text]
  • Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin
    Transtext(e)s Transcultures 跨文本跨文化 Journal of Global Cultural Studies 4 | 2008 Cultures in Transit Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin Devorah Romanek Electronic version URL: http://journals.openedition.org/transtexts/249 DOI: 10.4000/transtexts.249 ISSN: 2105-2549 Publisher Gregory B. Lee Printed version Date of publication: 1 December 2008 Number of pages: 48-63 ISSN: 1771-2084 Electronic reference Devorah Romanek, « Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin », Transtext(e)s Transcultures 跨文本跨文化 [Online], 4 | 2008, Online since 14 October 2009, connection on 01 May 2019. URL : http://journals.openedition.org/transtexts/249 ; DOI : 10.4000/transtexts.249 © Tous droits réservés Cultures in Transit Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin DEVORAH ROMANEK This essay investigates how material culture acts as an agent of cultural construction when social and cultural practices are geographically displaced. It does this by taking a comparative look at current Jewish Diaspora communities in London and Berlin, and by analyzing the production, consumption and broader meaning of three Jewish baked goods – matzos, challah and bagels - in the context of Diaspora communities in these two cities. The comparison between London and Berlin also allows a consideration of the construction of ‘locality’/‘setting’, particularly in the transient sense of a fluid concept of sense-of-place as constructed against a backdrop of material culture; additionally, the level of religious observance; the contrast of notions of ‘fixed’ and ‘fluid’, and ‘traditional’ and ‘cosmopolitan’; and the agency of the baked goods themselves is observed and analyzed.
    [Show full text]
  • Bread, World Heritage En
    Request for Bread to be considered as World Intangible Cultural Heritage international union of bakers and confectioners Request for the declaration of a World Year of Bread and the consideration of Bread as World Intangible Cultural Heritage by UNESCO Request for Bread to be considered as World Intangible Cultural Heritage international union of bakers and confectioners CHAPTER 1. WHEAT AND BREAD Request for Bread to be considered as World Intangible Cultural Heritage Bread is essentially a mixture of flour, water, yeast and salt, in the right proportions, properly kneaded, fermented and baked in an oven. By its apparent simplicity and, at the same time, paradoxically, by its richness in nutrients, it has been considered from the most remote times and by the majority of civilizations, the food par excellence. In the Spanish language, its own name tells us: PAN - Primer Alimento Natural (First Natural Food) Request for Bread to be considered as World Intangible Cultural Heritage And that's how bread is called in some of the different languages around the world Request for Bread to be considered as World Intangible Cultural Heritage Bread is already in the Bible, almost at the beginning, in the book of Genesis, chapter 3 verse 19, when Yahweh expels Adam and Eve from Paradise saying: "You will win the bread with the sweat of your forehead” Request for Bread to be considered as World Intangible Cultural Heritage - The word ”BREAD" is written 264 times in the Bible -The word ”BREADS", 17 times -The Word “WHEAT”, 40 times - And the Word “BARLEY”, 30 times Request for Bread to be considered as World Intangible Cultural Heritage To talk about the history of human food, we are going to go back to the distant past, the Neolithic (or New Stone Age), around the year 9,000 BC Request for Bread to be considered as World Intangible Cultural Heritage The Neolithic man collected and hunted continuously to feed himself.
    [Show full text]
  • The Traditional Processing of Rice-Based Injera, Ethiopian
    rocessin P g d & OPEN ACCESS Freely available online o o T F e c f h o n l o a l n o r g u y o Journal of J ISSN: 2157-7110 Food Processing & Technology Research Article The Traditional Processing of Rice-Based Injera, Ethiopian Fermented Flat Bread Yassin Hassen1, Ivan Muzira Mukisa2, Henok Kurabachew1 1University of Hawassa, Department of Agriculture, School of Nutrition Hawassa, Ethiopia; 2University of Makerere, Department of Food Technology and Nutrition Kampala, Uganda ABSTRACT The knowledge about engineering properties of coffee beans is important in case of design of machine/equipment, developing processes and handling procedures, packaging practices and transporting the processed powders. This work primarily focused on evaluating engineering properties of Roasted, Unroasted coffee beans and Coffee powder. These engineering properties were listed by researchers as size, dynamic angle of repose, coefficient of static friction, bulk and true densities, and porosity. The geometrical statistical data collected for these coffee seeds and beans in terms of their average length, width and thickness are 8.57 mm, 6.91 mm and 4.39 mm for unroasted and 11.43 mm, 8.61 mm, 5.66 mm for roasted coffee beans. Bulk density, True density, Angle of repose, Specific gravity, Porosity, Moisture content are calculated for Unroasted, Roasted coffee seeds and Coffee powder. Porous density, Compact density, Compressibility index, Hauser ratio, Sieve analysis, Static coefficient of friction is calculated for coffee powder on Glass, Paper board, Thermocol. There is no doubt that the work done here definitely will aid optimal design of machines required for harvesting, processing and handling of coffee seeds and beans for good quality products at high efficiency.
    [Show full text]
  • Bread from a Grass Seed”
    Lesson 2 Grades 4-5 “Bread from a Grass Seed” EAT CAFETERIA CONNECTION Ask the children to look at the food and culture themed poster in the cafeteria to see if they can identify a country on the poster where a flat bread that may be made from wheat is commonly eaten. Discuss their observations when the students return back from lunch and have had an opportunity to review the poster. LEARN CLASSROOM ACTIVITY Objectives Students will appreciate that bread is a staple food eaten traditionally throughout the world and will be able to identify three types of bread that may be eaten in three different countries. 10 Minute Lesson The teacher will lead a discussion about the history of wheat growing and bread making and discuss the names of breads eaten in three countries of the world. LIVE HOME ACTIVITY Ask the children to accompany an adult at home when they go food shopping and look for a kind of bread they have never tried before. Ask them write down the name of the food they saw and share it with the class. Background Teacher’s Notes Bread, one of the world’s oldest prepared foods, is made by baking dough – a mixture of grain flour (usually wheat but also sometimes rye, barley, corn, and oats), water, and sometimes other ingredients. Bread is a dietary staple in many countries, supplying energy as well as protein, vitamins, minerals, and, if made with whole grain, a source of fiber and phyto-nutrients. In many cultures, bread has significance beyond nutrition. In American culture, the word “bread” serves as a metaphor for basic necessities and living conditions in general.
    [Show full text]