bread flavor

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bread flavor

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Publications by Info
Chef Stefano Viglietti
Capital Brewery \| Ed Janus \| Farm and Sparrow
Cress Spring Bakery
Publications by PubMed
State of the Art in Gluten-Free Research.
Influence of defatted soy flour addition on the quality and stability of pretzel type product.
Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation.
The polyphenol-rich baobab fruit (Adansonia digitata L.) reduces starch digestion and glycemic response in humans.
Comparison of the dietary intakes of new parents, second-time parents, and nonparents: a longitudinal cohort study.
Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs.
Effect of supplementary calcium phosphate on plasma gastrointestinal hormones in a double-blind, placebo-controlled, cross-over human study.
Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.
Identification of bitter compounds in whole wheat bread.
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.
Postprandial lipid responses to standard carbohydrates used to determine glycaemic index values.
Concentrated arabinoxylan in wheat bread has beneficial effects as rye breads on glucose and changes in gene expressions in insulin-sensitive tissues of Zucker diabetic fatty (ZDF) rats.
Food sources of sodium, saturated fat and added sugar in the Spanish hypertensive and diabetic population.
Chicken eggshell as suitable calcium source at home.
Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages.
Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome.
Simultaneous determination of 3-monochloropropane-1,2-diol and acrylamide in food by gas chromatography-triple quadrupole mass spectrometry with coupled column separation.
Food consumption and cardiovascular risk factors in European children: the IDEFICS study.
Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
Daily sugar-sweetened beverage consumption and insulin resistance in European adolescents: the HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) Study.
Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men.
Dietary sources of five nutrients in ethnic groups represented in the Multiethnic Cohort.
Production of acid-stable and high-maltose-forming α-amylase of Bacillus acidicola by solid-state fermentation and immobilized cells and its applicability in baking.
Can estragole in fennel seed decoctions really be considered a danger for human health? A fennel safety update.
A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia.
Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylases.
Effects on cognitive performance of modulating the postprandial blood glucose profile at breakfast.
Use of Lactococcus lactis to enrich sourdough bread with γ-aminobutyric acid.
Dietary glycemic index and glycemic load among Indigenous and non-Indigenous children aged 10-12 years.
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods.
Utilization of African grains for sourdough bread making.
Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage.
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
Development of soy-based bread with acceptable sensory properties.
Effect of flax addition on the flavor profile and acceptability of bagels.
An effective oral health promoting message?
Role of curcumin in the conversion of asparagine into acrylamide during heating.
Cardiorespiratory fitness and dietary intake in European adolescents: the Healthy Lifestyle in Europe by Nutrition in Adolescence study.
A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings.
Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough.
Contribution of inappropriate complementary foods to the salt intake of 8-month-old infants.
Application of the BRAFO tiered approach for benefit-risk assessment to case studies on dietary interventions.
Dietary patterns among British adults: compatibility with dietary guidelines for salt/sodium, fat, saturated fat and sugars.
Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluation.
Glycemic responses to sweetened dried and raw cranberries in humans with type 2 diabetes.
Application of novel starter cultures for sourdough bread production.
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.
Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals.
Sugars and fat have different effects on postprandial glucose responses in normal and type 1 diabetic subjects.
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides.
Effects of ozone exposure on the xerophilic fungus, Eurotium amstelodami IS-SAB-01, isolated from naan bread.
Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
[Sugary drinks and glycemia].
Glycemic index and postprandial blood glucose response to Japanese strawberry jam in normal adults.
[Food processing industry--the salt shock to the consumers].
High maltose-forming, Ca2+-independent and acid stable α-amylase from a novel acidophilic bacterium, Bacillus acidicola.
The diet of adolescents can be improved by school intervention.
A novel bread making process using salt-stressed Baker's yeast.
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.
Food and nutrient consumption trends in older Australians: a 10-year cohort study.
Type of snack influences satiety responses in adult women.
Dietary restraint and control over "wanting" following consumption of "forbidden" food.
Correlates of dietary energy sources with cardiovascular disease risk markers in Mexican school-age children.
Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective.
Formation of fumonisin B(1)-glucose reaction product, in vitro cytotoxicity, and lipid peroxidation on kidney cells.
Factors related to colonic fermentation of nondigestible carbohydrates of a previous evening meal increase tissue glucose uptake and moderate glucose-associated inflammation.
Total dietary carbohydrate, sugar, starch and fibre intakes in the European Prospective Investigation into Cancer and Nutrition.
Dietary intake and development of a quantitative FFQ for a nutritional intervention to reduce the risk of chronic disease in the Navajo Nation.
Fenugreek bread: a treatment for diabetes mellitus.
Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria.
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits.
In situ production and analysis of Weissella confusa dextran in wheat sourdough.
Novel metabolites from cereal-associated lactobacilli - novel functionalities for cereal products?
Effect of mixed antimicrobial agents and flavors in active packaging films.
Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans.
Influence of sourdough prefermentation, of steam cooking suppression and of decreased sucrose content during wheat flakes processing on the plasma glucose and insulin responses and satiety of healthy subjects.
The glycaemic index values of foods containing fructose are affected by metabolic differences between subjects.
Shelf life of packaged bakery goods--a review.
Low-glycaemic index sweetener-based beverages reduce 24-h glucose profiles in healthy adults.
Phytase production by Sporotrichum thermophile in a cost-effective cane molasses medium in submerged fermentation and its application in bread.
Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial.
Isolation of marine yeasts collected from the Pacific Ocean showing a high production of gamma-aminobutyric acid.
Antioxidants in bakery products: a review.
Development of a recommended food intake pattern for healthy Danish adolescents consistent with the Danish dietary guidelines, nutrient recommendations and national food preferences.
Glycaemic index of four commercially available breads in Malaysia.
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem.
Dietary habits in a child population in relation to caries experience.
Sucrose in the diet of 3-year-old Finnish children: sources, determinants and impact on food and nutrient intake.
New cinnamon-based active paper packaging against Rhizopusstolonifer food spoilage.
Effectiveness of methods for reducing acrylamide in bakery products.
Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
Moderate alcohol consumption the night before glycaemic index testing has no effect on glycaemic response.
Formation of peptide-bound Heyns compounds.
Use of expression analysis to dissect alterations in carbohydrate metabolism in wheat leaves during drought stress.
Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae.
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.
The influence of adding fats of varying saturation on the glycaemic response of white bread.
New enzyme-based method for analysis of water-soluble wheat arabinoxylans.
Dietary intake and development of a quantitative food-frequency questionnaire for a lifestyle intervention to reduce the risk of chronic diseases in Canadian First Nations in north-western Ontario.
Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.
Effects of yeast and bran on phytate degradation and minerals in rice bread.
Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch.
Migration and differences in dietary habits-a cross sectional study of Finnish twins in Sweden.
Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation.
Occurrence of acrylamide in selected foods and mitigation options.
Restoration of thiamine status with white or whole wheat bread in a thiamine-depleted rat model.
A randomized trial of the effectiveness of home visits in preventing early childhood caries.
Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).
Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK.
Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea.
Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread.
Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
Sugar utilization patterns and respiro-fermentative metabolism in the baker's yeast Torulaspora delbrueckii.
Biochemical and structural features of a novel cyclodextrinase from cow rumen metagenome.
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
Arabinoxylan fibre consumption improved glucose metabolism, but did not affect serum adipokines in subjects with impaired glucose tolerance.
Measuring glycaemic responses: duplicate fasting samples or duplicate measures of one fasting sample?
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.
Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.
Cereal fiber improves whole-body insulin sensitivity in overweight and obese women.
Determination of the differences in 2-h plasma glucose values after ingestion of carbohydrate foods and oral glucose in Caribbean non-diabetic subjects.
Identification and classification of genes required for tolerance to high-sucrose stress revealed by genome-wide screening of Saccharomyces cerevisiae.
Improving production of hyperthermostable and high maltose-forming alpha-amylase by an extreme thermophile Geobacillus thermoleovorans using response surface methodology and its applications.
Factors influencing acrylamide formation in gingerbread.
A rice diet is associated with less fat synthesis/accumulation than a bread diet before exercise therapy.
Impact of cereal fibre on glucose-regulating factors.
Fluoride tablet programs in healthy elderly subjects: distribution of fluoride in saliva and plaque with tablets in different sites.
Factors influencing acrylamide content and color in rye crisp bread.
In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.
[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].
Thermal degradation studies of food melanoidins.
Model studies on retention of added volatiles during breadcrumb production.
Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast.
Evidence for formation of heterooligosaccharides by Lactobacillus sanfranciscensis during growth in wheat sourdough.
Food selection associated with sense of coherence in adults.
Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392.
Dietary patterns, insulin sensitivity and adiposity in the multi-ethnic Insulin Resistance Atherosclerosis Study population.
Glycemic index and dietary fiber and the risk of type 2 diabetes.
Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.
On the mechanism of action of the antifungal agent propionate.
The increase in human plasma antioxidant capacity after apple consumption is due to the metabolic effect of fructose on urate, not apple-derived antioxidant flavonoids.
[Increase of rising activity of commercial yeasts by application of stress conditions during their propagation].
Polyol accumulation by Aspergillus oryzae at low water activity in solid-state fermentation.
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
Hypocholestrolemic and hypoglycemic effects of dietetic flour in rats.
[Starch digestion and glycemic indexes].
Cloning and characterization of the MAL11 gene encoding a high-affinity maltose transporter from Torulaspora delbrueckii.
Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
Atkins world.
Low glycemic index breakfasts and reduced food intake in preadolescent children.
Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans.
Carbohydrate and the regulation of blood glucose and metabolism.
The use of iodised salt in the manufacturing of processed foods in South Africa: bread and bread premixes, margarine, and flavourants of salty snacks.
Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.
In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.
Acrylamide in foods: occurrence, sources, and modeling.
Dietary advice in dental practice.
New action pattern of a maltose-forming alpha-amylase from Streptomyces sp. and its possible application in bakery.
Glucosylisomaltol, a new indicator of browning reaction in baby cereals and bread.
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem.
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Soluble dietary fibres in Jerusalem artichoke powders: composition and application in bread.
Four-week low-glycemic index breakfast with a modest amount of soluble fibers in type 2 diabetic men.
Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread.
Consumer acceptance of vegetarian sweet potato products intended for space missions.
Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis.
Evaluation of pumpkin seed products for bread fortification.
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Apparatus for the quantitative analysis of the aroma of french bread and its loss during storage.
Generation of a novel Saccharomyces cerevisiae strain that exhibits strong maltose utilization and hyperosmotic resistance using nonrecombinant techniques.
Effect of sesame seed flour on millet biscuit characteristics.
Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media.
[Nutrition of preschool age children. General considerations and assessment of child nutrition].
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium.
Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose.
Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.
Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.
The interaction between dietary fructose and magnesium adversely affects macromineral homeostasis in men.
Biscuit-making potential of millet/pigeon pea flour blends.
Clearance and metabolism of starch foods in the oral cavity.
Construction of a lactose-assimilating strain of baker's yeast.
Perception of sweetness in simple and complex taste stimuli by adults and children.
Engineering baker's yeast: room for improvement.
Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
[Effect of fructose-containing beverages on glycemic parameters in patients with type II diabetes mellitus].
Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects.
Human salivary sugar clearance after sugar rinses and intake of foodstuffs.
Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread.
Diet and risk of breast cancer: major findings from an Italian case-control study.
Gustatory and food habit changes during the menstrual cycle.
Non-milk extrinsic sugars in the diets of pre-school children: association with intakes of micronutrients, energy, fat and NSP.
Food groups and risk of colorectal cancer in Italy.
Storage stability of screwpress-extracted oils and residual meals from CELSS candidate oilseed crops.
Minimal model of food absorption in the gut.
Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae.
Effect of sucrose in breakfast items on pleasantness and food intake in the elderly.
Monosodium glutamate affects mealtime food selection in diabetic patients.
Glycemic responses to exercise in IDDM after simple and complex carbohydrate supplementation.
Acidogenic potential and total salivary carbohydrate content of expectorants following the consumption of some cereal-based foods and fruits.
[The use of deffated corn germ in flour manufactured to bakery products].
International tables of glycemic index.
No important differences in glycaemic responses to common fruits in type 2 diabetic patients.
Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man.
Potential cariogenicity of starches and fruits as assessed by the plaque-sampling method and an intraoral cariogenicity test.
Foodborne disease outbreak due to consumption of rancid biscuits.
Effect of local diets with added sucrose on glycemic profiles of healthy and diabetic Brazilian subjects.
Regulation of acetic acid production by homo- and heterofermentative lactobacilli in whole-wheat sour-doughs.
[Glycemic index and insulin response to the ingestion of precooked corn flour in the form of "arepa" in healthy individuals].
[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
Mechanism of inhibited growth of Bacillus pumilus by Propionibacterium freudenreichii subsp. shermanii.
Yeast breads containing oils varied in fatty acid composition: effects on sensory panel acceptability.
Comparison of three different methods for measurement of plaque-pH in humans after consumption of soft bread and potato chips.
pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method.
[Glycemic index of foods].
Inhibitory effect of carbohydrates on the formation of mutagens in fried beef patties.
Sustained slowing effect of lentils on gastric emptying of solids in humans and dogs.
[Production technology and the glycemic index of bread].
Effect of gum chewing on the pH of dental plaque.
Quinoa flour in baked products.
Construction of a sucrose-fermenting bakers' yeast incapable of hydrolysing fructooligosaccharides.
Long-term effects of eating sucrose on metabolic control of type 1 (insulin-dependent) diabetic outpatients.
Effects of variety on food intake of underweight, normal-weight and overweight women.
Effects of variously processed starch on pH of human dental plaque.
In vitro acid production from starch and sucrose in saliva.
Glycemic responses in insulin-dependent diabetic patients: effect of food composition.
Hyperglycemic effect of sucrose ingestion in IDDM patients controlled by artificial pancreas.
Frequent sugar intake--then and now: interpretation of the main results.
Sugar and fat: sensory and hedonic evaluation of liquid and solid foods.
Clinical aspects of sucrose and fructose metabolism.
Preferred sweetness of a lime drink and preference for sweet over non-sweet foods, related to sex and reported age and body weight.
Patterns of artificial sweetener use and weight change in an American Cancer Society prospective study.
Cariogenicity of traditional African foodstuffs (maize, beans, sorghum, brown bread) on rat caries.
Glucose infusion rates from various complex carbohydrates estimated from two models.
Effect of dietary carbohydrate source on soluble protein glucose concentration and enzyme activity (aldolase) of European eels (Anguilla anguilla L.).
Diet and pancreatic cancer: a case-control study.
Food cariogenicity in Americans aged from 9 to 29 years assessed in a national cross-sectional survey, 1971-74.
[Effect of fructose and sorbitol on insulin-induced hypoglycemia].
Glycaemic effects of bread and marmalade in insulin-dependent diabetics.
The effects of carbohydrate-enriched meals on glucose turnover and metabolic clearance rates of glucose in type 2 diabetic patients.
Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.
Digestion of the polysaccharides of some cereal foods in the human small intestine.
Sucrose or honey at breakfast have no additional acute hyperglycaemic effect over an isoglucidic amount of bread in type 2 diabetic patients.
[Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour].
Glycaemic effects of bread and marmalade in insulin-dependent diabetes.
The substitution of sucrose polyester for dietary fat in obese, hypercholesterolemic outpatients.
[Plasma glucose and C-peptide after ingestion of sucrose and starch in controlled insulin-dependent diabetics. Importance of glucose availability].
Iron fortification: an update.
[Sensory evaluation of bread with potato flour].
A double-blind, placebo-controlled study of sucrose polyester in hypercholesterolemic outpatients.
Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes.
The effect of altering the position of a sugary food in a meal upon plaque pH in human subjects.
Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients.
Staling white pan bread: fundamental causes.
Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance.
Sucrose and sorbitol as sweeteners in the diet of insulin-dependent diabetics.
Effects of differences in amount and kind of dietary carbohydrate on plasma glucose and insulin responses in man.
Fibre and diabetes.
[Nutritional problems of the patient with acute brain damage].
Iron sources used in food fortification and their changes due to food processing.
Food standards and nutrition.
[Effectiveness and adaptation to food quality of the starch-glucose conveyor following section of the bile and pancreatic ducts in rats].
Lactones in foods.
A method for qualitative identification of sugars and semiquantitative determination of lactose content suitable for a variety of foods.
Sugar as a vehicle for iron fortification.
[Development of carbohydrate and sucrose consumption among the French population].
Aroma values--a useful concept?
The effect of different meal patterns upon plaque pH in human subjects.
Glucose and insulin levels on loading with different carbohydrates.
Enamel demineralization by snack foods.
Nutrition 2. Food in the seventies--choosing an adequate diet.
Sugar and dental decay.
History of food processing.
Influence of sugar content in soft bread on pH of human dental plaque.
Anencephalus and maternal tea drinking: evidence for a possible association.
[Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity].
[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].
[Gas chromatographic flavor analysis of flour, sour dough and bread].
The determination of non-fat milk solids in milk bread from the orotic acid content.
Food additives.
Sucrose content of saliva after consumption of various food products.
An interim report on the production of colonic diverticula in the rabbit.
Factors affecting organic acid production by sourdough (San Francisco) bacteria.
[Flavor enhancement in rye bread by pre-baking].
[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].
Influence of extra sucrose, fats, protein and of cyclamate in the daily food on the life-span of rats.
Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity.
Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action.
[Trace elements in foods. IV. Manganese].
The regulation of triglyceride synthesis and fatty acid synthesis in rat epididymal adipose tissue. Effects of altered dietary and hormonal conditions.
Sucrose content and plaque formation in extracts from various food products.
The stickiness of cereal products and the composition of cereal diets as factors in their cariogenicity in the rat.
Caries activity induced by frequency--controlled feeding of diets containing sucrose or bread to Osborne-Mendel rats.
[Life without bread].
Composition of a food mixture developed at the NNRI for supplementation of predominantly cereal diets.
Caries induced in laboratory rats. Post-eruptive effect of sucrose and of bread of different degrees of refinement.
Effect of bread in the diet on serum cholesterol.
Effect of interchanging bread and sucrose as main source of carbohydrate in a low fat diet on the glucose tolerance curve of healthy volunteer subjects.
Effect of interchanging bread and sucrose as main source of carbohydrate in a low fat diet on the serum cholesterol levels of healthy volunteer subjects.
The effect of differing high-carbohydrate diets on dental caries in the albino rat.
EFFECT OF CARBOHYDRATES OF LEGUMINOUS SEEDS, WHEAT AND POTATOES ON SERUM CHOLESTEROL CONCENTRATION IN MAN.
[The taste of bread, a special problem of cereal product flavor].
[THE DYNAMICS OF THE FREE AMINO ACID LEVELS DURING THE PROCESS OF WHEAT BREAD PREPARATION].
[Plain bread and its sweetening].

Other Information

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Bready
bready, bread baked, bread crust, baked, toasted, yeasty
General comment	Bread

Potential Uses

Applications	flavored products of all types
Flavoring purposes	Bread

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for bread flavor usage levels up to:
	not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the substantiation of a health claim related to high fibre sourdough rye bread and reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006
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