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In her 75-minute performance Eating bones and Licking bread (2020), Lara Kramer returns to a recurring dream that has periodically visited her since childhood: she is standing in a long line waiting to enter a huge dome-like glass house. Soldiers filter who can get in. The dream is a thicket of nostalgia, scarcity, and otherworldliness, and basking in those--at times contradictory-impressions is the character that Kramer embodies. The dome dream is temporarily blurry, overlapping, ambiguous.

Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.

There is a need for food-based solutions for preventing vitamin D deficiency. Vitamin D3 (D3) is mainly used in fortified food products, although the production of vitamin D2 (D2) is more cost-effective, and thus may hold opportunities. We investigated the bioavailability of D2 from UV-irradiated yeast present in bread in an 8-week randomised-controlled trial in healthy 20–37-year-old women (n 33) in Helsinki (60°N) during winter (February–April) 2014. Four study groups were given different study products (placebo pill and regular bread=0 µg D2 or D3/d; D2 supplement and regular bread=25 µg D2/d; D3 supplement and regular bread=25 µg D3/d; and placebo pill and D2-biofortified bread=25 µg D2/d). Serum 25-hydroxyvitamin D2 (S-25(OH)D2) and serum 25-hydroxyvitamin D3 (S-25(OH)D3) concentrations were measured at baseline, midpoint and end point. The mean baseline total serum 25-hydroxyvitamin D (S-25(OH)D=S-25(OH)D2+S-25(OH)D3) concentration was 65·1 nmol/l. In repeated-measures ANCOVA (adjusted for baseline S-25(OH)D as total/D2/D3), D2-bread did not affect total S-25(OH)D (P=0·707) or S-25(OH)D3 (P=0·490), but increased S-25(OH)D2 compared with placebo (P<0·001). However, the D2 supplement was more effective than bread in increasing S-25(OH)D2 (P<0·001). Both D2 and D3 supplementation increased total S-25(OH)D compared with placebo (P=0·030 and P=0·001, respectively), but D2 supplementation resulted in lower S-25(OH)D3 (P<0·001). Thus, D2 from UV-irradiated yeast in bread was not bioavailable in humans. Our results support the evidence that D2 is less potent in increasing total S-25(OH)D concentrations than D3, also indicating a decrease in the percentage contribution of S-25(OH)D3 to the total vitamin D pool.

Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present study was conducted to assess whether or not eating patterns that include bread are associated with obesity and excess abdominal adiposity, both in the population at large or in subjects undergoing obesity management. The results of the present review indicate that reducing white bread, but not whole-grain bread, consumption within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat. It appears that the different composition between whole-grain bread and white bread varies in its effect on body weight and abdominal fat. However, the term ‘whole-grain bread’ needs to be defined for use in epidemiological studies. Finally, additional studies employing traditional ways of bread production should analyse this effect on body-weight and metabolic regulation.

The study aimed to evaluate the impact of long and short fermentation on the sensory and nutritional properties of French sourdough and yeast bread. The long fermentation was performed at low temperatures, and is close to “artisanal processes”, while the short fermentation was performed at higher temperatures, and is associated with “intensive processes” used in industries. Reducing sugars and amino compounds, precursors of the Maillard reaction, were analyzed in the doughs; while aromas, acrylamide, and melanoidins were quantified in the breads. The study was completed by a sensory analysis performed by a trained panel. The results showed that the content of reducing sugars was highly influenced by the fermentation conditions. On the other hand, proteolysis was limited in both types of bread, especially in yeast bread. In yeast bread, long fermentation favored the generation of aromas from yeast metabolism in the dough, but limited the formation of aromas from the Maillard reaction in the crust. In sourdough bread, long fermentation promoted the Maillard reaction and aromas from the metabolism of lactic acid bacteria, and had a positive effect on the sensory perception of the crust and crumb. In both types of bread, long fermentation contributed to the decrease of acrylamide content, even though the overall acrylamide content was low regardless of the type of fermentation.

Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.

Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 °C for up to 6 days. Microbiological, physicochemical, and sensory analyses were determined as a function of storage time. WCB had lower total viable counts (TVC) (3.81 log cfu/g for CB and 2.78 log cfu/g for WCB on day 2 of storage) and showed delayed mold growth by 1 day (day 4 for CB and day 5 for WCB). WCB also had lower pH (5.91 for CB and 5.71 for WCB on day 0), higher titratable acidity values (TTA) (2.5–5.2 mL NaOH/10 g for CB and 4.5–6.8 mL NaOH/ 10 g for WCB), and higher protein content (PC) (PC 7.68% for CB and 8.88% for WCB). WCB was characterized by a more intense flavor, reduced hardness but similar cohesiveness, springiness, and adhesiveness compared to CB. Based primarily on sensory (appearance/mold formation) data, the shelf life of WCB was 4–5 days compared to 3–4 days for CB stored at 24 ± 1 °C. The proposed use of whey in bread preparation contributes decisively to the environmentally friendly management of whey.

The incorporation of bioactive compounds from plant-based by-products into staple foods represents a sustainable strategy to enhance both nutritional quality and health benefits. The aim of this study was to evaluate the effect of buckwheat husk addition (1.5%, 3.0%, 4.5%) on the antioxidant activity, total phenolic content (TPC) and its profile, color parameters, and sensory attributes of wheat and wholemeal breads. Increasing the husk content significantly (p ≤ 0.05) enhanced antioxidant activity, especially in the lipid-soluble fraction, with the highest values observed at 4.5% addition. In terms of TPC, wheat bread showed a significant (p ≤ 0.05) increase (16.5%) only at 3.0% husk addition, while wholemeal breads exhibited consistent TPC growth at all levels, reaching a 35.2% increase at 4.5% enrichment. Phenolic profiling revealed syringic acid as the dominant compound, constituting up to 64.4% of total phenolic acids in wholemeal bread with 4.5% husk. Flavonoids content increased with husk addition, with rutin, catechin, and orientin most prominent. Color analysis indicated a reduction in lightness and hue angle, an increase in browning index and total color difference with higher husk addition. Addition of husk modified aroma, color, and mouthfeel. Wholemeal breads with 1.5% and 4.5% buckwheat husk had the highest acceptability, enhancing nutritional and functional quality without affecting preference. Buckwheat husk effectively enhances bread’s nutritional and functional quality.

Background Prebiotics are food ingredients, usually non-digestible oligosaccharides, that are selectively fermented by populations of beneficial gut bacteria. Endoxylanases, altering the naturally present cereal arabinoxylans, are commonly used in the bread industry to improve dough and bread characteristics. Recently, an in situ method has been developed to produce arabinoxylan-oligosaccharides (AXOS) at high levels in breads through the use of a thermophilic endoxylanase. AXOS have demonstrated potentially prebiotic properties in that they have been observed to lead to beneficial shifts in the microbiota in vitro and in murine, poultry and human studies. Methods A double-blind, placebo controlled human intervention study was undertaken with 40 healthy adult volunteers to assess the impact of consumption of breads with in situ produced AXOS (containing 2.2 g AXOS) compared to non-endoxylanase treated breads. Volatile fatty acid concentrations in faeces were assessed and fluorescence in situ hybridisation was used to assess changes in gut microbial groups. Secretory immunoglobulin A (sIgA) levels in saliva were also measured. Results Consumption of AXOS-enriched breads led to increased faecal butyrate and a trend for reduced iso-valerate and fatty acids associated with protein fermentation. Faecal levels of bifidobacteria increased following initial control breads and remained elevated throughout the study. Lactobacilli levels were elevated following both placebo and AXOS-breads. No changes in salivary secretory IgA levels were observed during the study. Furthermore, no adverse effects on gastrointestinal symptoms were reported during AXOS-bread intake. Conclusions AXOS-breads led to a potentially beneficial shift in fermentation end products and are well tolerated.