Academic literature on the topic 'Bread. Soy flour. Isoflavones'

Urade, Reiko. "Fortification of Bread With Soy Protein to Normalize Serum Cholesterol and Triacylglycerol Levels." In Flour and Breads and their Fortification in Health and Disease Prevention. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00028-9.

Urade, Reiko. "Fortification of Bread with Soy Proteins to Normalize Serum Cholesterol and Triacylglycerol Levels." In Flour and Breads and their Fortification in Health and Disease Prevention. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10038-8.

"TABLE 3 Enrichment Standards for Government-Purchased ASCSa Commodities as of 1990 Thiamine Riboflavin Niacin Iron Calcium Vitamin A Product (mg/lb) (mg/lb) (mg/lb) (mg/lb) (mg/lb) (IU/lb) Wheat flour-U.S. 2.91.8 24 20 1 Wheat flour-export 2.91.8 24 20 500-625 10,000-12,000 Soy-fortified flour 2.91.8 24 20 500-625 10,000-12,000 Corn meal-U.S. 2.0-3.01.2-1.8 16-24 13-26 Corn grits-U.S. 2.0-3.01.2-1.8 16-24 21-26 Corn masa flour 2.01.2 16 13-26 Corn meal and soy fortified corn meal (export), bulgur, soy-fortified bulgur, and soy-fortified sorghum grits 2.0-3.01.2-1.8 16-24 13-26 500-750 10,000-12,000 adding nutrients rather than by using enriched flour. The TABLE 4 Expanded Enrichment/Fortification most recent revision [15] was the required addition of folic acid after January 1, 1998, at levels shown in Table 2. Typical level (mg/kg) in bread An expanded cereal enrichment/fortification program Commercial was proposed for cereal grain products by the National Nutrient Canadaa NRC/NASb whole white' Academy of Science, Food Nutrition Board [7] in 1975 (see Table 4 for levels in bread). This was never adopted in Thiamine 2.44.04.0 the United States, largely because of lack of support from Riboflavin 1.82.32.3 Niacin 22.0 33.0 33.0 industry and FDA. A few bakers tried them out voluntarily, Pyridoxine 1.42.81.9 but it never met with much commercial success. A similar Folic acid 0.24+ 0.4+ 0.56 proposal in Canada did result in expanded optional stan-Pantothenic acid 6.04.6 dards, but little use has been made of them. Vitamin A (IU/kg) 6000 Some baking companies have marketed white breads Iron 18 28 28 claimed to be nutritionally equivalent to whole wheat. To Calcium 660 1240 830 do this they add all the nutrients, including fiber, needed to Magnesium 900 630 make up the difference between those in white bread and Zinc 14 16 those in whole wheat bread. An example of one such prod-Manganese 26 uct is shown in Table 4. Copper 2.3 Folic acid was added to the cereal enrichment stan-." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-73.

"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.