bread

摘要： Menopause is the last step in the reproductive history of a woman. The ovaries stop producing hormones and the body reacts by lowering its functions, including the cognitive one. Phytoestrogens are plant products with the estrogen-like activity which are able to mimic many of estrogen’s functions. The aim of the present experiment was to study the effects of 30 days of regular consumption of soy-enriched bread containing a known amount of phytoestrogens (genistein and daidzein) in climacteric or menopausal women. Thirty women at different stages of menopause (climacteric, within 5 years of menopause, more than 5 years of menopause) were asked to include 200 g/die of bread containing 40 mg of phytoestrogens in their diet. The effect of the regular consumption of this bread on common menopausal symptoms and cognitive parameters was determined before and after 30 days through questionnaires and experimental tests. Phytoestrogens were measured in the urine. Twenty-five women completed the study. Independence of the menopause stage, there was a significant increase of phytoestrogens in the urine and a decrease of the classical symptoms (i.e., hot flushes). Moreover, the women showed a significant improvement in attentional performance tests, the quality of life index and pain intensity. Phytoestrogens would be an important supplement in aging women due to their ability to induce estrogen-like effects without the potential side effects of estrogens. Their presence in soy-enriched bread, a food commonly present in meals, avoids consideration of their consumption as a drug.

摘要： Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

摘要： As external uncertainties increase,China places more emphasis on food self-sufficiency The effects of the conflict between Russia and Ukraine,known as the“breadbasket of Europe,”are being felt at the supermarkets.According to the March bulletin of the UN Food and Agriculture Organization(FAO)。

摘要： Tainan City,in southern Taiwan Province,has a lot to offer.When you''re there,go out and see the sights.You won’t be disappointed.Walk around Anping Tree House.The building is completely covered in tree roots.Then visit Anping Old Fort to learn about the city''s history.While you''re in the Anping area,try coffin bread.It is bread with thick soup in it.

摘要： There are many kinds of bread.Some breads are soft.Others are hard.Some loaves of bread may be long and thin.Others may be round or flat.Many people eat bread every day.They eat it for breakfast,lunch and dinner.Bread can be the main meal or just part of it.Bread can be a snack as well.

摘要： Hello,everyone.My name is Wang Mei.I am fourteen years old.I am 1.58 meters tall.I am very fond of painting,dancing,reading,running and playing the piano in my spare time.I like eating bread,vegetables and fruits.

摘要： A chicken walks into a bakery.The shop owner says“,We don’t serve poultry(家禽)!”The chicken says,“That’s OK.I just want some bread.”

摘要： 面包香甜可口,是很多人的最爱,但制作面包却需要花费不少时间.如果等不及,不妨试试快手面包吧!Quick bread can be made quickly because they don’t use yeast,which needs time to rise before baking.Many of the bread in this group have names that describe them.Examples include corn bread,which is made with ground(研磨过的)corn,and pancakes,which are made in a pan.

摘要： In my healthy diet, I always eat a lot of rice and bread.⑴ I always eat a lot of fruit and vegetables because they are good for our bodies. Eating too much meat can make us fat, so I usually eat some meat and fish. Most children like eating sweet food. But eating too much sweet food is bad for our teeth, so I eat a little sweet food at a time. I always eat a few eggs every week. I always drink milk every day. Do you have a healthy diet?

摘要： In order to study steamed bread quality traits and explore good wheat cultivars, 25 wheat cultivars grown in Shandong province were used through one-process fermentation procedure to examine the variability of steamed bread quality traits and the correlation between quality and score. The results showed that all the steamed bread quality traits expressed large variable coefficient except volume, L* value, l* value and cohesiveness traits, which suggested that the genetic diversity made from wheat in Shandong province was large. The average comprehensive score of the steamed bread was 76.8 for the tested 25 varieties, and ten varieties reached the good steamed bread level, which were Liangxing 99, Luyuan 205, Jimai 22, Jinan 17, Tainong 19, Wennong 17, Huaiyin 84137, and Huaimai 8. The main quality factors affecting the steamed bread score were volume, L* value, A* value, hardness, chewiness, and adhesiveness. Among these factors, the adhesiveness has a significantly positive correlation with the hardness and cohesive, and the volume has a significantly positive correlation with the A* value. The volume, L* value has a significantly positive correlation with score, A* value, hardness and chewiness, and gumminess has a significantly negative correlation with the score. There was no correlation between the score and other traits. The results will benefit the understanding of steamed bread quality in wheat cultivated in Shandong. l