Calidad nutricional, evaluación física, sensorial y biológica en panes convencionales y libres de gluten / Nutritional quality and evaluation physic, sensory and biological of conventional and gluten-free breads

Introducción: Los panes libres de gluten disponibles en elmercado se caracterizan por un bajo volumen, una texturadesmenuzada y mayor dureza de la miga, el cual puede mejorarse con la inclusión de pseudocereales. La harina de qui-noa es una excelente fuente de proteína vegetal de alta cali-dad y tiene importantes beneficios nutricionales para la saludhumana. Objetivo: Evaluar las características nutricionales, físicas ysensoriales de panes libre de gluten y convencionales empacados en un material Coextruído Poliamida-Polietileno (COEXPA-PE) durante su almacenamiento, como parámetros bioló-gicos en ratas Holtzman. Materiales y métodos: Se desarrollaron dos formulaciones: pan libre de gluten (PLGQ) que contenía almidón depapa (AP) y harina de quinoa Pasankalla (HQ); mientras queel pan con gluten (PCG) se elaboró a base de harina de trigo(HT). Se analizaron la composición proximal, estructura alveolar, volumen específico, polifenoles totales (PFT), fibra dietaria total (FDT) y parámetros de evaluación biológica. También, se colocaron rodajas de ambos panes en COEX PA-PE, se almacenaron (25 ºC; 80% de HR) y se evaluaron (fir-meza, humedad, aw y aceptabilidad sensorial). Resultados y discusiones: Se encontraron diferencias significativas (p<0,05) entre los panes. Los PLGQ mostraron unalto contenido de FDT (18,49%), PFT (118,46 mg AGE/100g), valor biológico (VB: 84,86%), digestibilidad aparente (DA:91,85%), retención neta de proteína (NPR: 3,25), relación deeficiencia proteica (PER: 2,81), área y estructura alveolar (4,37mm2 y 85,67 número de alveolos/cm2). Asimismo, la firmezafue mayor (3,47N) en el PLGQ frente al PCG (3,18N). Finalmente, la aceptabilidad general fue mejor en PLGQ. Conclusiones: El PLGQ tuvo mejor calidad nutricional, física, sensorial y parámetros de la evaluación biológica respecto al PCG. Además, la porción de PLGQ es considerada altaen FDT.(AU)

Introduction: Commercially available gluten-free breadsare characterized by low volume, crumbly texture and in-creased crumb toughness, which can be improved with the inclusion of pseudocereals. Quinoa flour is an excellent sourceof high quality vegetable protein and has important nutritionalbenefits for human health. Aim: Evaluate the nutritional, physical and sensory charac-teristics of gluten-free and conventional breads packaged in aCoextruded Polyamide-Polyethylene (COEX PA-PE) materialduring storage, as well as the biological parameters inHoltzman rats. Materials & methods: Two formulations were developed: gluten-free bread (PLGQ) containing potato starch (AP) andPasankalla quinoa flour (HQ); while the gluten-containingbread (PCG) was made from wheat flour (HT). Proximal com-position, alveolar structure, specific volume, total polyphenols(TFP), total dietary fiber (TDF) and biological evaluation wereanalyzed. Also, slices of both breads were placed in COEX PA-PE, stored (25 ºC; 80% RH) and evaluated (firmness, mois-ture, aw and sensory acceptability). Results and discussions: Significant differences (p<0,05)were found among the breads. The PLGQ showed high FDTcontent (18,49%), PFT (118,46 mg AGE/100g), biologicalvalue (VB: 84,86%), apparent digestibility (DA: 91,85%), netprotein retention (NPR: 3,25), protein efficiency ratio (PER:2,81), alveolar area and structure (4,37 mm2 and 85,67 number of alveoli/cm2). Likewise, firmness was higher (3,47N) in PLGQ compared to PCG (3,18N). Finally, overall acceptabilitywas better in PLGQ. Conclusions: PLGQ had better nutritional quality, physical, sensory and biological evaluation parameters with respect toPCG. In addition, the PLGQ portion is considered high in FDT.(AU)

The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure.

Breads of higher density exhibit lower glycaemic index (GI) both in vivo and in vitro, a phenomenon generally attributed to a slower intestinal starch digestion. The aim of this work was to gain a better understanding of the relationship between bread density, oral and gastric digestion, and GI. Three breads were studied: industrial-style and traditional-style French baguettes (similar composition, different densities), and whole-wheat baguette. In vitro GI predictions confirmed that, for an identical composition, higher bread density was associated with a lower GI. Subsequent oro-gastric digestions, using the dynamic system DIDGI®, showed extensive starch digestion at the gastric stage by salivary α-amylase, in line with recently published data. They further showed that higher bread density led to a lower hydrolysis rate. The concurrence of these results with those of in vivo studies, suggests a mediating role for gastric digestion in the relationship between bread density and GI, possibly via the repercussions on the starch proportion that remains to be hydrolysed in the small intestine. This study therefore adds to the scientific knowledge of the importance of salivary α-amylase to starch digestion, and draws special attention to the possible role of the gastric phase in determining the GI.

Survey of Drought-Associated TAWRKY2-D1 Gene Diversity in Bread Wheat and Wheat Relatives.

Recent advances in plant genomics revealed numerous factors related to drought tolerance, including a family of WRKY transcription factors. The aim of this study was to evaluate polymorphism of the TaWRKY2-D1 across a range of bread wheat cultivars, interspecific hybrids, and wild wheat relatives within the Triticum genus as a potential molecular target for marker-assistant selection. The initial sequencing of the TaWRKY2-D1 gene in six Ukrainian commercial cultivars detected some sequence variations along the ~ 1.8 kb of gene promoter and the followed coding region composed of four exons and three introns. Based on the gained sequence information, five sets of primers covering different gene regions were designed to annotate theTaWRKY2-D1 genetic diversity in 202 wheat cultivars, including 77 accessions from the CIMMYT collection, 72 commercial varieties cultivated in Ukraine, and 53 hybrids and wild wheat species. The combination of developed DNA markers enabled effective and reproducible annotation of cultivars genetic diversity. The primers set targeting introns adjusted to the gene's exon 3, turned out to be the most informative for screening heterogeneity of the TaWRKY2-D1. The developed molecular markers represent effective, informative means for selecting drought tolerance germplasm donors to promote wheat breeding programs.

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms.

The potential of utilising exhaled breath volatile organic compound (VOC) profiles in studying diet-derived metabolic changes was examined. After a four-week initial diet period with white wheat bread (WW), seven participants received in randomised order high-fibre diets containing sourdough whole grain rye bread (WGR) or white wheat bread enriched with bioprocessed rye bran (WW + BRB), both for 4 weeks. Alveolar exhaled breath samples were analysed with ChemPro®100i analyser (Environics OY, Mikkeli, Finland) at the end of each diet period in fasting state and after a standardised meal. The AIMS signal intensities in fasting state were different after the WGR diet as compared to other diets. The result suggests that WGR has metabolic effects not completely explained by the rye fibre content of the diet. This study encourages to utilise the exhaled breath VOC profile analysis as an early screening tool in studying physiological functionality of foods.

Lack of Healthy Food in Small-Size to Mid-Size Retailers Participating in the Supplemental Nutrition Assistance Program, Minneapolis-St. Paul, Minnesota, 2014.

INTRODUCTION: The US Department of Agriculture has stocking criteria for healthy foods among Supplemental Nutrition Assistant Program (SNAP)-authorized retailers. Increased access to healthy food could improve diet quality among SNAP participants, which has implications for chronic disease prevention. The objective of this study was to quantify healthy foods stocked in small-size to mid-size retailers who are authorized under SNAP but not under the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). METHODS: We used formative, cross-sectional data from a large policy evaluation to conduct secondary analyses. Store audits were conducted in 2014 in 91 randomly selected, licensed food stores in Minneapolis and St. Paul, Minnesota. Supermarkets and retailers participating in WIC, which are required to stock healthy foods, were excluded as were other stores not reasonably expected to stock staple foods, such as specialty stores or produce stands. Availability of milk, fruits, vegetables, and whole-grain-rich foods was assessed. RESULTS: The 91 stores studied were corner stores, food-gas marts, dollar stores, and pharmacies. More than half carried 1 or more varieties of fat-free or low-fat milk, fresh or canned fruit, and whole-grain-rich cereal. However, only one-third stocked 1 or more varieties of fresh vegetables and only one-quarter stocked whole-grain-rich products, such as whole-grain-rich bread (26%) or tortillas (21%) or brown rice (25%). Few stores stocked at least 2 varieties of each product. CONCLUSIONS: Many stores did not stock a variety of healthy foods. The US Department of Agriculture should change policies to improve minimum stocking requirements for SNAP-authorized retailers.

Effects of fat replacement on properties of whole wheat bread

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.

A composição química da farinha de trigo e a presença de fibras afeta as características dos pães. Uma forma de contribuir com a prevenção de doenças crônicas não transmissíveis é através de alimentação saudável, incluindo grãos integrais na dieta alimentar e reduzindo as calorias de determinado alimento, substituindo a gordura. Assim, este trabalho tem como objetivo determinar a composição centesimal das amostras de farinha de trigo integral, refinada e as misturas entre elas; bem como os parâmetros farinográficos (absorção de água, tempo de desenvolvimento e estabilidade) das mesmas. Além disso, verificar volume específico, perfil de textura do miolo e análise de imagem de pães elaborados com 60% de farinha de trigo integral e com 3% de gordura ou com substituto de gordura. Os dados foram submetidos à análise de variância. À medida que aumenta o percentual de farinha integral, os teores de proteína, cinzas e fibra insolúvel alcançam valores significativamente maiores e a absorção de água fica maior na farinografia, bem como o tempo de desenvolvimento e a estabilidade. O amido modificado enzimaticamente utilizado na elaboração de pão com 60% de farinha de trigo integral funcionou como um efetivo substituto de gordura. O pão integral elaborado com substituto de gordura apresentou volume específico significativamente igual ao pão integral elaborado com gordura, porém com diferenças em relação a parâmetros do perfil de textura, maior firmeza e menor elasticidade além de maior densidade celular do que o pão elaborado com gordura.

Quality parameters of some Brazilian panettones

In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p<0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples.

No panetone, propriedades físicas e químicas podem determinar além dos atributos de qualidade, a aceitabilidade pelos consumidores. O objetivo do presente trabalho é avaliar atributos de qualidade em nove amostras comerciais de panetone brasileiro. As amostras foram caracterizadas quanto a aspectos físico-químicos (umidade e cor), atributos de qualidade (volume específico, densidade e textura) e análise de imagem. Os resultados das análises estatísticas (ANOVA e Tukey) mostraram diferenças significativas (p < 0,05) entre as amostras. Diferenças no volume específico e densidade foram observadas. As amostras apresentaram valores de umidade entre 22,83% e 26,86%. A análise de textura do miolo mostrou elevada variação nos valores de firmeza (entre 2,14 N e 7,55 N). Diferenças significativas nos parâmetros de cor, para crosta (valores de L* entre 31,58 e 44,85, a* entre 12,34 e 16,47 e b* entre 27,15 e 37,28) e miolo (valores de L* entre 64,48 e 72,34, a* entre -0,82 e 3,79 e b* entre 33,43 e 40,97), foram encontrados em todas as amostras. Por meio da análise de imagem observou-se variabilidade na estrutura do miolo, porém a análise estatística não mostrou diferenças significativas entre as amostras.

Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects.

OBJECTIVE: To determine the impact of the form, fibre content, baking and processing on the glycaemic, insulinaemic and lipidaemic responses of different French breads. DESIGN AND SUBJECTS: First study: Nine healthy subjects were randomized to consume in a crossover design one of six kinds of French bread (each containing 50 g available carbohydrate): classic baguette, traditional baguette, loaf of wholemeal bread (WM-B), loaf of bread fermented with yeast or with leaven, a sandwich and a glucose challenge as reference. RESULTS: The glycaemic index (GI) values ranged from 57+/-9% (mean+/-s.e.m.), for the traditional baguette, to 85+/-27% for the WM-B. No significant difference was found among the different tested bread. The insulinaemic index (II), however, of the traditional baguette and of the bread fermented with leaven were lower than the other breads (analysis of variance: P<0.01). Postprandial plasma triglycerides showed similar profiles. The traditional baguette tended to decrease postprandial free fatty acids compared to levels after the classic baguette. RESULTS: The GI of the traditional baguette was lower than that of the classic baguette (n=8, venous blood: 70+/-4 vs 75+/-4, P=0.002; capillary blood: 69+/-5 vs 83+/-6, P=0.028, respectively). CONCLUSIONS: Some varieties of French bread (the TB) have lower II, in healthy subjects, and lower GI, in type 2 diabetic subjects, than that of the other varieties. These results might be due to bread processing difference rather than fibre content. SPONSORSHIPS: Supported by grants from the National French Milling Association.

Glycemic index of potatoes commonly consumed in North America.

OBJECTIVE: To determine the effect of variety and cooking method on glycemic response and glycemic index of common North American potatoes. DESIGN: Study 1: subjects consumed 200 g Russet or white potatoes that were either (a) precooked, refrigerated, and reheated (precooked) or (b) cooked and consumed immediately (day-cooked). Incremental area under the curve was determined. Study 2: subjects consumed 50 g carbohydrate portions of white bread or potatoes (six different varieties and two different cooking methods). Glycemic index values were calculated. In both studies meals were consumed after a 10- to 12-hour overnight fast and finger-prick capillary-blood glucose was measured before and at intervals for 2 hours after consumption. SUBJECTS: The study groups were as follows: Study 1 comprised four men and six women, aged 20 to 44 and Study 2 comprised 11 men and one woman, aged 18 to 50. STATISTICAL ANALYSES: Repeated measures analysis of variance with Newman-Kuels to protect for multiple comparisons (criterion of significance two-tailed P <.05). RESULTS: Study 1: Precooked Russet potatoes elicited lower area under the curve than day-cooked (P <.05), while precooking had no effect on boiled white potatoes. Study 2: The glycemic index values of potatoes varied significantly, depending on the variety and cooking method used (P =.003) ranging from intermediate (boiled red potatoes consumed cold: 56) to moderately high (roasted California white potatoes: 72; baked US Russet potatoes: 77) to high (instant mashed potatoes: 88; boiled red potatoes: 89). CONCLUSIONS: The glycemic index of potatoes is influenced by variety and method of cooking and US Russet potatoes have only a moderately high glycemic index. Individuals who wish to minimize dietary glycemic index can be advised to precook potatoes and consume them cold or reheated.

The consumption of rye bread and white bread as dimensions of health lifestyles in Finland.

OBJECTIVE: The aim of this research was to describe the variation in bread consumption within social classes and to link this consumption to health-related lifestyles in Finland from 1978 until 1998. DESIGN: A cross-sectional survey on health-related behaviour and socio-demographic factors has been conducted annually since 1978. SETTING: Mailed questionnaire. SUBJECTS: A random sample of 5000 Finns aged 15-64 years has been drawn annually. The response rate has varied from 84% to 68%. RESULTS: The consumption of rye bread decreased, but among the female population a slight increase appeared in the 1990s. The consumption of rye bread was associated with a low educational level and a rural place of residence. White bread was consumed less than was rye bread. White bread was consumed more frequently by the less educated in urban areas. Contrary to white bread, the consumption of rye bread was not associated with smoking, exercise or alcohol consumption. CONCLUSIONS: The traditional place of rye bread in the Finnish dietary pattern has remained rather constant. White bread consumption has been associated with an unhealthy lifestyle. As a result, those Finns who are concerned about their health avoid white bread but seem not to associate rye bread with a healthier lifestyle. In Finland, rye bread has a different image to the image of whole-grain or dark brown bread in many other western European countries.

Nutritional evaluation of table bread fortified with defatted soybean and sesame meals

El valor nutrimental de pan de mesa fortificado con 8 por ciento de harina de soya desgrasada (DSBM), 12 por ciento de DSBM y una mezcla de 8 por ciento DSBM 4 por ciento harina de ajonjolí descremada (DSM) fue determinado mediante pruebas in vivo e in vitro. La fortificación con DSBM y DSM decrementó significativamente la digestibilidad de la proteina (P<0.05) pero mejoró los valores de aminoácidos esenciales y el valor proteico nutritional de los panes. Los panes fortificados contuvieron el doble de lisina y consecuentemente una mejor razón de eficiencia proteica (PER) que los panes testigos. El PER del pan con 8 por ciento DSBM 4 por ciento DSM fue similar (P>0.05) al del pan con 12 por ciento DSBM. El pan fortificado con 8 por ciento DSBM mostró un menor contenido de proteína, aminoácidos y PER que el pan fortificado con 12 por ciento DSBM. Los procedimientos in vitro utilizados para predecir las digestibilidades de la proteína y PER's estimaron adecuadamente a los resultados obtenidos in vivo con ratas de laboratorio

Lignans in homemade and commercial products containing flaxseed.

Epidemiologic, in vitro, and in vivo studies support the hypothesis that mammalian lignans have cancer protective effects. Flaxseed is the richest source of plant precursors to mammalian lignans. However, there are limited data on the lignans from processed foods containing flaxseed, despite increasing flaxseed use. Thus the objective of this study was to quantify the lignans in flaxseed-containing processed foods and their relationship to the percent flaxseed in the food. Twenty-five foods including raw flaxseed, homemade products containing flaxseed, and commercial breads and breakfast cereals with and without flaxseed were subjected to an in vitro fermentation designed to simulate the colonic environment necessary for the conversion of plant precursors to mammalian lignans. The lignan production from cereals containing flaxseed was significantly greater than that from their component grains (p < or = 0.01), and the lignan production from breads containing > 4% flaxseed was significantly greater than that from breads containing < 4% flaxseed (p < or = 0.05). Lignan production was significantly related to percent flaxseed in homemade products (r = 0.95, p < or = 0.01) and breakfast cereals (r = 0.997, p < or = 0.0001). Although a significant relationship was also observed in commercial breads (r = 0.58, p < or = 0.05), the correlation was lower because of the variability in different flaxseed varieties and the lignan contribution from other grains and oilseeds in these products. In conclusion, the addition of flaxseed to processed foods increased the production of mammalian lignans significantly. The amount of lignan production was linearly dependent on the percent flaxseed but was also influenced by other grains and the variety of flaxseed.

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

STUDY OBJECTIVE: To determine the effect on the glycaemic response to bread of the ratio of whole cereal grains to milled flour. DESIGN: Randomised assignment of groups of diabetic volunteers to test and control meals, taken after an overnight fast. Test foods were also analysed for in vitro digestion with human saliva. SETTING: Tertiary care centre. PATIENTS: Groups of six drawn from pool of 16 volunteers with diabetes mellitus (11 men, five women; mean age 64 (SE 3); 10 taking insulin, five taking oral agents, one controlled by diet; other characteristics comparable). INTERVENTIONS: All patients took standard white bread control meals on three occasions spanning the study and on different mornings took test meals containing varying ratios of whole cereal grains (barley or cracked wheat) to milled flour (75:25, 50:50, 0:100). All meals contained 50 g available carbohydrate and were eaten in 15 minutes. Capillary blood samples were taken for determination of glucose concentrations every 30 minutes for three hours. END POINT: Glycaemic index of foods (= increase in area under blood glucose concentration curve for test food divided by increase in area under curve for white bread control X 100). MEASUREMENTS AND MAIN RESULTS: Significant trend to lower glycaemic index with increasing proportion of whole cereal grains in test bread (p less than 0.05) and lower in vitro digestibility (p less than 0.001). Breads containing up to 75% whole grain were considered palatable. CONCLUSIONS: Breads containing a high proportion of whole cereal grains may be useful in reducing the postprandial blood glucose profile in diabetics because they are more slowly digested. These breads should be called "wholegrain" in distinction to "wholemeal" breads made from milled flour.