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... not only pasta, but also many rye bread products have this type of curve, they explained

... a new addition to its fibreline range has been designed to allow bakers produce wholemeal bread without compromising on taste or texture, claims danisco ... jan charles hansen, senior bakery application specialist at danisco, said that with its new grinsted fibreline 105 technology, bread manufacturers can bake with a 100 per cent wholemeal base to produce bread with similar sensory attributes to white bread ... com a combination of known emulsifiers such as datem and monoglyceride along with the supplier’s new enzyme powerfresh means the ingredient ensures the softness and elasticity of white bread in the wholemeal version ... according to hansen, a reduction also in the amount of gluten used from the standard 5 per cent to 3 per cent when using fibreline 105 in wholemeal production improves the texture in the final bread product ... the company said that as the ingredient can boost oat flour content in bread to ensure higher beta glucane levels, bakers could therefore have sufficient soluble fibre in their oat breads to qualify for a cardiovascular health claim approved by the european food safety authority (efsa) ... based on calculations of 50 per cent of the total flour being oat flour in an oat bread recipe, the average level of beta glucanes would be 0 ... 78 g per serving, with one serving being equivalent to two slices of bread, said danisco at the time ... the company also has a product for rye bread applications in its portfolio - fibreline 101

... functional bread has significant potential but its widespread appeal is some way off due to cost and sensory challenges, claims a datamonitor researcher ... meanwhile, a recent report from the product launch analytics (pla) division at datamonitor said the functional food market could soon branch out into more everyday products, such as bread, which claims related to enhanced health, vitality and beauty ... not mainstream yet but whalley maintains that the sensory aspect of the product is still “pivotal” – especially for children: “if consumers think that the taste of the bread is going to be compromised by unusual ingredients then they will be reticent to try it,” he added ... whalley said that the price premium that functional bread can command will also be an inhibitor ... he said, “with the amount of bread consumed in the uk (44 ... on the other hand, whalley predicted there would be more functional claims for bread products, as manufacturers get better at formulating without compromising taste or texture, and consumers can easily make a link between bread and health ... functional bread award danisco bakery ingredient system grinsted fiberline was recently awarded for its functional bread innovation as it scooped up the health ingredients excellence award in the digestive health category at the trade show health ingredients europe (hie) 2010 ... the rye bread concept aims to target the sensory challenges referenced by whalley: danisco claims its ingredient system gives bakers the opportunity to “eliminate the dense, dry texture and dominant fibre taste that makes healthier bread unpopular, particularly among families with young children” ... hie said the award recognised the technology’s unique ability to give 100 per cent rye bread an “appealing soft texture and mild taste similar to that of white wheat bread – as preferred by many of today’s consumers” ... in addition to developing grinstead fiberline, danisco has also incorporated the technology into an oat bread concept containing sufficient beta-glucans to qualify for a cardiovascular health claim, according to the company

... the three top reasons for buying a particular bread brand are consistent quality, health, and value for money, according to a novozymes consumer survey which investigated the habits of 3794 consumers in the uk, france, german and sweden ... novozymes last year launched a new novomyl enzyme for bread quality called novamyl pro, a maltogenic amylase preparations which works by breaking down the starch to provide longer-lasting crumb softness, elasticity and moistness ... the survey covered wholemeal bread, toast/sandwich bread, rye bread, and soft buns and rolls ... it included topics from brand choice and bread type, to whether consumers squeeze bread before they buy, and the length of time they use the bread after purchase

... during the quarter, brand investment included marketing and promotional expenses to support dempster's smart(r) 16, a line extension of dempster's smart(r), which includes 16 whole grains and reduced sodium; the launch of dempster's(r) rye bread in ontario in the fourth quarter of 2010; and extensions in dempster's oven fresh(r) line ... in the fourth quarter, the fresh bakery business launched a significant promotional bread campaign with hockey superstar sidney crosby as the brand ambassador of dempster's(r) to promote the benefits of breads, healthy eating and good nutrition ... other matters ------------- on october 27, 2010, canada bread company, limited declared a dividend of $0

... gajic said the drink is light and refreshing and has an aroma reminiscent of "baking rye bread and molasses"

... rye bread for breakfast, especially rye bran, induces satiety before and after lunch, according to a study published in the nutrition journal (2009 aug 26;8(1):39) ... researchers compared the hunger-decreasing effects of rye bran, an intermediate fraction, or sifted rye flour to sifted wheat flour in 16 subjects ... each of the rye bread breakfasts resulted in reduced appetite during the time period before lunch (08:30-12:00) compared with the wheat bread breakfast ... the feelings of fullness were also seen in the afternoon in all three of the rye bread groups ... a comparison within the rye breads showed bran induced the most satiety

... omega-3 bread george weston bakeries in the us this week launched an omega-3 bread, which is formulated to improve heart health ... grains & more double omega bread, marketed under the arnold and brownberry brand names, contains 25mg of omega-3 epa/dha per slice ... the new bread from george weston also contains 20g of whole grains per slice, and is marketed as providing a good source of fibre and protein ... the bread range also includes a newly-launched sterol product (see below) ... v-pure is said to be able to deliver 40-80 per cent dha and 10-50 per cent epa in products including bread, pastry and pasta ... sterol breads earlier this month, two cholesterol-lowering, sterol-imbued bread products were launched on the us market, made with the ingredients from cargill and cognis ... cognis’s heart choice sterol was used in a new george weston bakeries healthy bread range called grains & more that appears under the arnold and brownberry brands ... “in quantitative testing, we found that reducing cholesterol is one of the top five health benefits consumers prefer when purchasing bread,” said jennifer hartley, business director of the arnold and brownberry brands ... cargill’s corowise ingredient already appears in a bread called oroweat whole grain & oat that is found mainly in western states, while cognis’ heart choice is present in a german rye bread

... sourdough fermentation, which is used in the production of rye bread, did not greatly reduce the level of asparagine, which may then be transformed into acrylamide on baking or toasting, according to findings published in food additives & contaminants: part a ... new study granby and co-workers studied the formation of acrylamide in baked and toasted wheat and rye bread relative to the asparagine levels in the in flour, dough, bread and toasts ... they report that, after yeast fermentation and baking of the wheat bread, only 12 per cent of the asparagine initially present in the flour was still present ... on the other hand, 82 per cent of the asparagine was present in the rye bread after sourdough fermentation and baking ... the difference was probably due to the “more acidic conditions in sourdough-fermented rye bread compared to yeast-fermented wheat dough” , said the researchers ... toasting both types of bread also increased the acrylamide content, with the final acrylamide content proportional to the asparagine concentration of untoasted bread ... dietary intakes using average danish intakes of bread, and the average level of acrylamide in wheat and rye bread of 10 and 12 mg per kg, the researchers calculated the average dietary intakes of danes ... assuming a toasting of the bread, the researchers calculated that the daily acrylamide intake from bread would be about seven milligrams, representing 28 per cent of the average danish acrylamide intake ... “hence, dietary habits, with consumption of toasted bread being common throughout europe, may considerable increase acrylamide intake from bread,” wrote the researchers ... “intake of toasted wholemeal wheat bread and bread produced without leavening by fermentation especially may further increase acrylamide exposure ... “the dietary intake of acrylamide from bread (untoasted) of 2 mg per day is relatively low; however, acrylamide exposure from bread increases several fold for people eating toasted bread,” they concluded

... the ingredient is suitable for a variety of applications, including spreads, yoghurts, rye bread, milk drinks and other beverages