Nutritional value bread

Pesticides affect the content of microelements and other substances in plants, thus changing their nutritive value, as well as their ability to be stored. This was detected for OCPs in grain and legume harvests. For example, wheat crops treated with some fungicides (zineb, bayleton, and propicanazol) to fight stem rust (Puccirda) produce a lower quality of bread [3]. 

With the exception of starch, many biopolymers cannot provide nutrition for humans and other omnivorous animals. In human foods biopolymers are used as additives that can improve texture, viscosity, fiber content, and other properties of prepared foods, without providing direct nutritional values. Examples of such utilization are the addition of pectins, agar, and other gums to foods to achieve thickening and gelling effects. Another example of potential large-scale utilization of cell wall biopolymers is the dramatic improvement in the texture and rising of breads prepared from com and other starches by the addition of xylans (78). 

Effect of the Maillard Browning Reaction on the Nutritive Value of Breads and Pizza Crusts... 

Lysine is an essential amino acid in human nutrition. Although people in developed nations most often obtain lysine from foods other than bread, the nutritive value provided by lysine in bread is highly important to the majority of people living in developing nations. This paper reports effects of baking or toasting on the nutritive value of breads and related products such as pizza crusts. 

Comparing the Nutritive Values Between Fermented Doughs Before and After Baking and Between Bread Crust and Crumb... 

In another study by Tsen et al (14), a substantial PER difference was observed between diets with bread crust (0.36) and bread crumb (1.35). Palamidis and Markakis (12) also found that the PERs of their bread and its crumb were 0.46 and 0.91, respectively, while the crust showed a negative PER, -0.23. Hansen, et al.(18) reported that bread crumb and crust had respective PERs of"T.36 and 0.62. The difference in PERs for bread crumb or crust reported by the three groups of investigators is largely due to different raw materials and processing conditions for the breads. Nevertheless, the marked difference in PER between bread crumb and crust indicates clearly that the browning reaction can reduce the nutritive value of bread (Table IV). 

Effects of High-Temperature and Short-Time Baking on the Nutritive Value of Balady Bread and Pizza Crust... 

Bread is an excellent staple supplying key nutrients carbohydrates, proteins, minerals, and vitamins. Its nutritive value affects a great majority of the human population. The marked increase in nutritive value of microwave or steamed breads, observed in the present study, indicates that those processes deserve attention or that conventional baking warrants some modification. 

These nonenzymatic reactions are responsible for numerous changes on food properties and may impair food safety. Although these reactions are of great importance in the production of aroma, taste and color, they are often accompanied by a reduction of the nutritive value of different foods and by the formation of toxic compounds harmful for human health (Ledl and Schleicher, 1990). Results of nonenzymatic browning can be either desirable or undesirable. The brown crust formation on bread is desirable the brown discoloration of evaporated and sterilized milk is undesirable. For products in which the browning reaction is favorable, the resulting color and flavor characteristics are generally experienced as pleasant. In other products, color and flavor may become quite unpleasant. 

Nutritive value of bread flour proteins as affected by practical supplementation with lactalbumin, nonfat dry milk solids, soybean proteins, wheat... 

Nutritive value of commercial breads. J. Am. Dietet. Assoc35, 345... 

According to Iwaszko, the soup possessed a nutritional value of 350-400 calories. At midday meal, the inmates were served approximately 300 grams of bread, approximately 25 grams of sausage or margarine as well as a spoonful of marmalade or cheese with a nourishment value of 900 to 1000 calories. Could German front line soldiers be assured of receiving similar rations every day of the week ... 

Dates provide more than 3,000 calories per kilogram Look at these striking comparisons with other fruits and foods in calories per kilogram apricot, 520 banana, 970 orange, 480 cooked rice, 1,800 wheat bread, 2,295 beef (without fat), 2,245. This tilt of the balance indicates that further horticultural research to expand production of date cultivars with high nutritional value will be important for the future food supply. Researchers with the Department of Health and Human Sciences at London Metropolitan University, in the United Kingdom, have weighed in with a published paper entitled The Fruit of the Date Palm Its Possible Use as the Best Food for the Future ... 

Food science is the knowledge and understanding of food items and how they behave under various conditions, for instance, how yeast makes bread dough rise. Food chemistry is the manipulation of food items to achieve a specific result, as in adding vanilla to create flavor in a cake mix. Food technology applies food science to the food items in order to create safe, wholesome and attractive foods for consumers, typified by adding calcium to orange juice to increase its nutritional value. 

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