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This study investigated the effects of three modification strategies—ultrafine grinding (UGCF), extrusion puffing (ECF), and lactic acid bacteria fermentation (LFCF)—on whole‐grain corn flour and their combined application in European‐style bread. A composite premixed flour system was optimized through single‐factor experiments and an L9 orthogonal design. The optimal formulation consisted of 2.5% ECF, a 5:5 UGCF:LFCF ratio, 7.5% vital wheat gluten, and 45% wheat flour. The resulting corn‐based European‐style bread exhibited a starch content of 66.75% and a dietary fiber content of 9.68%, qualifying it as a high‐fiber product. Antioxidant activity was markedly enhanced, with DPPH and hydroxyl radical scavenging rates reaching 139.65% and 52.35%, respectively. In vitro digestion analysis showed starch hydrolysis degree of approximately 48% after 180 min, accompanied by increased resistant starch content and a calculated glycemic index of 67.45, classifying the product as a medium‐GI food, suggesting an optimal consumption period within 3 days. Overall, the composite modification strategy enabled the development of corn‐based European‐style bread with improved nutritional attributes, enhanced antioxidant activity, and moderated starch digestibility. The study compared three modification techniques—ultrafine grinding, extrusion puffing, and lactic acid bacteria fermentation—on whole‐grain corn flour for European‐style bread. Modified corn flours improved dough elasticity, cohesion, and bread specific volume while reducing hardness. The resulting corn‐based breads showed higher protein, dietary fiber, and antioxidant activity but lower starch and moisture than wheat‐based bread.

Canadian journalist Brandy Yanchyk travels to Akwesasne where she makes traditional Mohawk cornbread.

圈养大熊猫（Ailuropoda melanoleuca）的精料是其重要的日粮组分，为探讨圈养大熊猫对精料的消化情况，选取3只成年大熊猫，分别饲喂营养含量相同的蒸制窝头和膨化饲料各40 d，分析大熊猫食用2种精料后粪便量的差异。结果表明：饲喂膨化饲料的大熊猫粪便量显著高于饲喂蒸制窝头的粪便量（P<0001），膨化饲料更有利于大熊猫的消化。此外，膨化饲料更便于储存和运输。因此，膨化饲料是圈养野生动物饲料中值得推广的加工方式，对于珍稀濒危的大熊猫更有意义。

Dietary fat continues to be a major research priority because of its association with heart disease, cancer and other chronic diseases. On the other hand emerging data suggest that trans fatty acids may raise blood levels of low density lipoprotein cholesterol to much the same extent as saturated fatty acids. In this research cis and trans fatty acid composition of unfermented and fermented corn bread as well as flour used in the recipe, and dough samples were determined. Unfermented bread samples were made of corn flour, and fermented breads were made of corn flour-wheat flour mix (1/1) by the traditional straight dough method. Samples, including flour, dough and bread, were analysed by capillary gas-liquid chromatography for their fatty acid compositions. According to the results obtained, unfermented and fermented bread dough have the same fatty acid composition as the flour used in the recipe. Dough fermentation did not effect the fatty acid composition of corn bread. However, fatty acid composition changed slightly in the baked bread. The levels of palmitic, stearic and oleic acid increased, and those of linoleic, linolenic, arachidic and eicosenoic acids decreased, compared to flour and dough. Trans linolenic acid was also detected in both unfermented and fermented corn bread at a level of 0.1%. Slight changes in the fatty acid composition and formation of trans linolenic acid were a result of baking temperature.[PUBLICATION ABSTRACT]

All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start his own company, a personal chef business.

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.

To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate choice of six factors: agar–agar, water, two types of gums gum arabic and locust bean gum, and two types of starches tapioca starch and corn starch. We investigated the effect of the aforementioned parameters on specific volume, hardness, chewiness, and springiness of breads. The results showed that specific volume of gluten-free breads increased significantly (p < 0.05) with the addition of gum arabic, tapioca and corn starches, and water; addition of agar–agar, gum arabic, tapioca starch and water affected the hardness. With regard to chewiness, the results showed that gum arabic and water and also the interaction between them had a significant effect. Gum arabic, tapioca and corn starches, and water affected the springiness. In addition, we observed the interactions among the additives. For all the tested parameters, water and gum arabic had statistically significant (p < 0.0001) effect and affected all the properties of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.

Phytate (PA) serves as a phosphate storage molecule in cereals and other plant foods. In food and in the human body, PA has a high affinity to chelate Zn2+ and Fe2+, Mg2+, Ca2+, K+, Mn2+ and Cu2+. As a consequence, minerals chelated in PA are not bio-available, which is a concern for public health in conditions of poor food availability and low mineral intakes, ultimately leading to an impaired micronutrient status, growth, development and increased mortality. For low-income countries this has resulted in communications on how to reduce the content of PA in food, by appropriate at home food processing. However, claims that a reduction in PA in food by processing per definition leads to a measurable improvement in mineral status and that the consumption of grains rich in PA impairs mineral status requires nuance. Frequently observed decreases of PA and increases in soluble minerals in in vitro food digestion (increased bio-accessibility) are used to promote food benefits. However, these do not necessarily translate into an increased bioavailability and mineral status in vivo. In vitro essays have limitations, such as the absence of blood flow, hormonal responses, neural regulation, gut epithelium associated factors and the presence of microbiota, which mutually influence the in vivo effects and should be considered. In Western countries, increased consumption of whole grain foods is associated with improved health outcomes, which does not justify advice to refrain from grain-based foods because they contain PA. The present commentary aims to clarify these seemingly controversial aspects.

Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).