Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Lopez, Hubert W.; Duclos, Virgile; Coudray, Charles; Krespine, Virginie; Feillet‐Coudray, Christine; Messager, Arnaud; Demigné, Christian; Rémésy, Christian

doi:10.1016/s0899-9007(02)01079-1

Cited by 118 publications

(85 citation statements)

References 17 publications

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“…These minerals varied significantly due to variations in different wheat varieties. The results for mineral content are in line with the results of Lopez et al (2003) and Davis et al (1994).…”

Section: Mineral Estimationsupporting

confidence: 91%

“…Results match with the results of Yadav et al (2010), Asghar et al (2007) and Curic (2001). Gluten plays vital role in structure of pizza crust because it providing an elastic matrix, springiness to dough and firmness to the baked products (Lopez et al 2003). The properties of wheat flour reside by the gluten proteins such as glutenins and gliadins.…”

Section: Physico-chemical Analysis Of Wheat Varietiesmentioning

confidence: 99%

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Suitability of spring wheat varieties for the production of best quality pizza

et al. 2012

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The selection of appropriate wheat cultivars is an imperative issue in product development and realization. The nutritional profiling of plants and their cultivars along with their suitability for development of specific products is of considerable interests for multi-national food chains. In this project, Pizza-Hut Pakistan provided funds for the selection of suitable newly developed Pakistani spring variety for pizza production. In this regard, the recent varieties were selected and evaluated for nutritional and functional properties for pizza production. Additionally, emphasis has been paid to assess all varieties for their physico-chemical attributes, rheological parameters and mineral content. Furthermore, pizza prepared from respective flour samples were further evaluated for sensory attributes Results showed that Anmool, Abadgar, Imdad, SKD-1, Shafaq and Moomal have higher values for protein, gluten content, pelshenke value and SDS sedimentation and these were relatively better in studied parameters as compared to other varieties although which were considered best for good quality pizza production. TD-1 got significantly highest score for flavor of pizza and lowest score was observed from wheat variety Kiran. Moreover, it is concluded from current study that all wheat varieties except TJ-83 and Kiran exhibited better results for flavor.

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Section: Mineral Estimationsupporting

confidence: 91%

Section: Physico-chemical Analysis Of Wheat Varietiesmentioning

confidence: 99%

Suitability of spring wheat varieties for the production of best quality pizza

et al. 2012

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“…Calcium (Ca), magnesium (Mg) and zinc (Zn) contents of raw milk and lyophilized cheese samples were determined by absorption atomic spectrophotometry, and potassium (K) content by emission atomic spectrophotometry as described by Lopez et al [52]. The phosphorus (P) content of raw milk and lyophilized cheese samples was determined by a colorimetric method [1].…”

Section: Determination Of the Composition Of Milk And Cheese Samplesmentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

127

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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“…Folate (vitamin B9) content was determined by microbiological assay using Lactobacillus rhamnosus [15] following an extraction performed by trienzyme treatment [56]. Calcium (Ca), magnesium (Mg) and zinc (Zn) contents were determined by atomic absorption spectrophotometry, potassium (K) content by atomic emission spectrophotometry [46] and phosphorus (P) content by a colorimetric method [2]. The total antioxidant capacity (TAC) was assessed using the ferric reducing/antioxidant power (FRAP) assay adapted from Benzie and Strain [7] as previously described by Lucas et al [48].…”

Section: Cheese Collection and Analysesmentioning

confidence: 99%

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Lucas

Agabriel

Martin

et al. 2006

Lait

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-The aim of this correlational study was to: (1) characterize the composition of cow's milk farmhouse cheeses in terms of average contents and variability in fatty acids, retinol, α-tocopherol, folate, β-carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride and total antioxidant capacity (TAC) and (2) identify herd characteristics and feeding practices associated with differences in cheese composition. Three hundred and six farmhouse pressed cheeses, produced under real herd management conditions throughout the year, were collected. The conditions of milk production were identified beforehand by means of surveys. The farmhouse cheese was characterized by a high variability in composition. The nature of the basic fodder ration (pasture vs. preserved forages, in particular) explained a great part of the variability in the fat-soluble components in the cheese. The cheese fat was richer in C4:0, C18:0, cis-9 C18:1, trans-11 C18:1, cis-9, trans-11 C18:2 (CLA), β-carotene, xanthophylls, retinol, α-tocopherol and TAC and poorer in C10:0, C14:0 and C16:0 with the pasture-based rations compared with the preservedforage-based rations. In the grazing period, it was the poorest in C6:0 to C14:0, β-carotene and retinol and the richest in cis-9 C18:1, C18:2 n-6 and C18:3 n-3 with the alpine pasture. It was higher in trans-11 C18:1, CLA, β-carotene and xanthophylls and lower in C16:0 with a first-use pasture compared with a pasture of higher use rank. A higher percentage of concentrate was associated with higher levels of C14:0 and C16:0 and lower levels of trans-11 C18:1, CLA, C18:2 n-6, C18:3 n-3, xanthophylls and retinol. In the indoor feeding period, the cheese fat was the poorest in trans-11 C18:1, CLA, C18:3 n-3 and β-carotene with the maize-based rations, while the vitamin A and E supplementation was associated with higher retinol and α-tocopherol contents, respectively. Herd characteristics did not markedly affect the cheese composition, except the breed. In particular, Abondance and Montbéliarde breeds were associated with higher CLA percentage in the cheese than the * Corresponding author (通讯作者): jbc@clermont.inra.frArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

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Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Cited by 118 publications

References 17 publications

Suitability of spring wheat varieties for the production of best quality pizza

Suitability of spring wheat varieties for the production of best quality pizza

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

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