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Summary Toast is a nutrient‐rich consumer staple with a unique taste. However, retrogradation affects its storage quality and shelf life. Therefore, in this study, we aimed to investigate the effects of enzymes on the baking quality of wheat dough and the storage quality of baked bread. Fungal α‐amylase (FAM), lipase (LIP), and maltose amylase (MAM) were added to wheat dough under quadruple fermentation to evaluate their effects on the quality of wheat dough and toasted bread during storage. FAM reduced the water absorption and stability of wheat flour, whereas LIP and MAM improved its properties. Moreover, all three enzymes increased the fermentation height and gas‐holding capacity of the dough, resulting in toast with a larger specific volume and low hardness. Toast containing 15 mg kg−1 MAM had the highest number of air holes and the best elasticity. Furthermore, 9 mg kg−1 FAM, 45 mg kg−1 LIP, and 15 mg kg−1 MAM retarded the retrogradation of toast during storage, reduced its hardness, and decreased the short‐range order and relative crystallinity. These findings indicate that enzymes can delay retrogradation in toast to extend its shelf life. These results further suggest that enzymes inhibit recrystallisation to delay toast ageing. Thus, this study provides theoretical references for the practical application of enzymes in bakery products. [ABSTRACT FROM AUTHOR]

Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs. Purpose: This study aims to identify consumer characteristics, analyze consumer preferences, and formulate an innovation plan for Cookly gluten-free derived bread products. Design/methodology/approach: The sample for this study consisted of 100 participants selected through purposive and snowball sampling. Data analysis utilized descriptive analysis and conjoint analysis. Findings/Result: The study found that Cookly consumers were evenly distributed in terms of gender, aged between 18-25, mostly unmarried, residing in Bogor, with a high school education, and working as students or employees, with a monthly expenditure ranging from IDR500,000-IDR3,000,000. Conclusion: The most preferred attribute combination by respondents was a dominant savory taste with relatively low sugar content, a soft texture, bread with color, packaged in environmentally friendly boxes, and priced between IDR10,000- IDR25,000 Originality/value (State of the art): Cookly developed a convenient gluten-free bread product, the Gluten-Free Toasted Cassava Bread, with savory flavors offered as signature menu items and a "make your own" option. Additionally, Cookly switched from plastic packaging to eco-friendly packaging and improved production efficiency through the use of new tools and adjustments to raw material restocking schedules. [ABSTRACT FROM AUTHOR]

One of the main priorities of current food systems is to develop new and healthy foods to overcome food shortages considering consumer's expectations. Algae are receiving increasing attention as nutritious and sustainable food, though studies are limited mainly to Arthrospira and Chlorella species and cross-national research is scant. This study aims to investigate European consumers' liking and perception of crackers added with powders from Arthrospira platensis (green Spirulina), isolated proteins from Arthrospira platensis (blue Spirulina), Palmaria palmata, Saccharina latissima, Lithothamnium calcareum and a control cracker. Belgian, German, Italian, and Swedish participants (n = 413, 18–69 years, 59.8% females) evaluated cracker liking and perceived sensory attributes using the check-all-that-apply (CATA) task. Food neophobia, familiarity towards, and consumption of algae were also collected. Partial Least Squares Regression (PLSR) analyses showed that across all countries, Lithothamnium calcareum, blue Spirulina and the control samples were perceived as similar and were liked more than the other crackers. "Sweet", "toasted bread", and "bland" attributes were significant contributors to liking, while "off-flavor", "fishy flavor", "umami" and "speckled" contributed negatively. PLSR performed by country provided similar results except for Italians who liked the green Spirulina sample equally as the samples added with Lithothamnium calcareum, blue Spirulina, and the control. These cross-national differences can be ascribed to Italians' lower food neophobia level. The present results suggest that Lithothamnium calcareum is the most promising algal species to be exploited in food formulations and that the use of isolated proteins from Spirulina (blue Spirulina) significantly reduces off-flavors, consequently improving consumers' acceptance. [ABSTRACT FROM AUTHOR]

Biodegradable gelatin coating embedded with different concentrations (1, 3 and 5%) of silver nanoparticles (AgNPs) designed as an antimicrobial packaging system to improve the quality of toast bread samples and prolong their shelf life when stored at room temperature for a 5-day period. The findings revealed a significant enhancement in the physical (film thickness, solubility, water vapor permeability, oxygen permeability) and mechanical (tensile strength and elongation at break) properties of the gelatin-based films upon the integration of AgNPs up to 3% (P < 0.05). SEM analysis displayed a homogeneous structure in the nanocomposite films when AgNPs were integrated at concentrations ≤ 3%. This was complemented by the confirmation of the interaction between the polymer and nanoparticles, as well as the crystallinity of AgNPs in the film, validated through FT-IR spectroscopy and XRD respectively. The evaluation of physicochemical and microbial characteristics of the coated bread revealed that samples containing 3% of AgNPs effectively preserved moisture content and water activity, minimized bread firmness and staleness, thereby maintaining the lightness index (L*) of the crust/crumb in comparison to the control (gelatin alone). Furthermore, all actively coated treatments, particularly those with AgNPs at concentrations ≥ 3%, demonstrated robust antimicrobial activity by preventing bacterial and mold growth during 5 days. [ABSTRACT FROM AUTHOR]

Summary: The number of people buying gluten‐free breads and baked goods is increasing. To optimise the quality of gluten‐free breads, fat and additives are still often used. This project investigated whether the use of particle‐stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten‐free toast bread. Hence, particle‐stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle‐stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten‐free toast bread with additives or to the gluten‐containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0–2.5 times the volume than the gluten‐free bread reference without additives. These results showed a positive influence of the use of particle‐stabilised foams in gluten‐free bread without addition of additives. [ABSTRACT FROM AUTHOR]

Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several techniques and methodologies are available to evaluate them, and some are used to describe food texture. Employing facial skin markers and direct descriptors, and studying the tracking of their movements during the eating process are a simple non-invasive technique, but with limitations. This study aimed to use the technique and compare two data processes using direct or indirect descriptors to minimize limitations (panelist effect) and to increase its ability to classify muffins, coffee cookies, and toasted bread according to the descriptions provided by textural techniques. Eight participants (four men, four women) ate the three products 5 times over a 2-week period. Six skin markers were placed on certain points of their faces. Chewing and swallowing were characterized by applying the technique. The panelist effect was evidenced by employing direct descriptors, while products were described in the same way as using textural techniques by indirect descriptors. [ABSTRACT FROM AUTHOR]

Crispness is a textural characteristic that influences consumer choices, requiring a comprehensive understanding for product customization. Previous studies employing neural networks focused on acquiring audio through mechanical crushing of crispy samples. This research investigates the representation of crispy sound in time intervals and frequency domains, identifying key parameters to distinguish different foods. Two machine learning architectures, multi‐layer perceptron (MLP) and residual neural network (ResNet), were used to analyze mel frequency cepstral coefficients (MFCC) and discrete Fourier transform (DFT) data, respectively. The models achieved over 95% accuracy "in‐sample" successfully classifying fried chicken, potato chips, and toast using randomly extracted audio from ASMR videos. The MLP (MFCC) model demonstrated superior robustness compared to ResNet and predicted external inputs, such as freshly toasted bread acquired by a microphone or ASMR audio of toast in milk. In contrast, the ResNet model proved to be more responsive to variations in DFT spectrum and unable to predict the similarity of external audio sources, making it useful for classifying pretrained "in‐samples". These findings are useful for classifying crispness among individual food sources. Additionally, the study explores the promising utilization of ASMR audio from Internet platforms to pretrain artificial neural network models, expanding the dataset for investigating the texture of crispy foods. [ABSTRACT FROM AUTHOR]

The aim of the study was to produce high quality, nutritional value, sensory and rheological properties of toast bread from xanthan gum and wheat flour (WF). Four toast were prepared; by substituting wheat flour with 0, 0.5, 1.0 and 2.0% by xanthan gum (XG). The chemical, caloric value, Physical and sensory properties of toast bread were studied. The results showed that addition of xanthan gum to WF at different proportion due to an increase in water absorption (%), dough softening (B.U), dough development (min) and water holding capacity. Meanwhile, extensibility (mm) decreased in all doughs of XG (0.5, 1.0 and 2.0%). Energy was decreased by addition of XG at levels of 1.0 and 2.0% of XG were (15 and 20 cm² ), respectively. The sensory evaluation results showed a significantly increase in the taste, odor, crumb grain and crumb texture by increasing the XG substitution comparing with control. Meanwhile, crust color, appearance and overall acceptability decreased than. [ABSTRACT FROM AUTHOR]

Ready-to-eat (RTE) foods can be risky for consumers as they are not usually cooked or heated before consumption. We set out to assess RTE foods available in the Czech market network as a possible source of Helicobacter pylori. Attention was paid to RTE foods containing at least one ingredient of animal origin. A total of 50 food samples were chosen and divided into 3 categories. The "composite foods" category (n = 29) included sandwiches (n = 5), baguettes (n = 11), tortillas (n = 6), buns (n = 2), toast bread (n = 1), croissant (n = 1), bagels (n = 2), and pretzel (n = 1). The "salads" category included commercially produced mixed salads (n = 13). The "other" category (n = 8) included smoked salmon (n = 2), smoked mackerel (n = 2), smoked herring (n = 1), marinated salmon (n = 1), surimi (n = 1) and carpaccio (n = 1). The samples were analysed using nested-PCR. The glmM gene of H. pylori was detected in 50% (n = 25) of all samples. The "composite foods" category had the highest number of positive samples 58.6% (n = 21), followed by "other" with 50% (n = 4), and "salads" with 30.8% (n = 4). The results of our study showed that consumers eating RTE foods may be exposed to a risk of infection with H. pylori. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p <.05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread. [ABSTRACT FROM AUTHOR]

Background: Bakery products are important food snacks consumed by people of all ages and economic groups. The growth of unwanted microorganisms that deteriorate products such as bacteria, moulds, and fungi in these foodstuffs may offer risks to consumers' health and generate considerable economic losses. This work aimed to assess the microbiological quality of some packed and unpacked bread products in Alexandria, Egypt. Methods: This cross-sectional comparative study involved 168 local and branded bakery products that were collected randomly from 2 districts in Alexandria. Hygienic practices such as covering of the bread and wearing gloves during handling were observed and recorded. All bread samples were tested to determine the total plate count (TPC), presence/absence of Staphylococcus aureus (S. aureus), total yeasts and moulds in CFU/g and total coliform count (TC) in MPN/g. Results: The mean of the total yeasts and moulds and TC in the packed bread was lower than that of the unpacked bread (3.40 × 103 CFU/g and 3.25 MPN/g versus 6.37 × 103 CFU/g and 31.61 MPN/g, respectively). However, the mean of TPC in the packed bread was higher than that of the unpacked bread (1.39 × 106versus 2.07 × 105 CFU/g, respectively). The mean TPC, total yeasts and moulds and TC was higher in the studied flatbread than Fino bread and toast (3.4 × 106, 1.14 × 104 CFU/g and 24.6 MPN/g, respectively). The presence of S. aureus was higher in flat, unpacked bread, bread displayed outside the shop and handled without gloves. Conclusion: Bread produced by local bakeries showed lower standards in packaging and microbial quality. Better manufacturing, packaging, storage, and handling initiatives should be introduced to avoid related food safety concerns in the future. The formal authorities should define and clarify standards and rules on bread safety. [ABSTRACT FROM AUTHOR]

The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) of total flour content. The bread samples containing the mixture of OL and BC flours had more protein content (8.49%–9.65%) than the control (6.81%; p <.05). The highest phenolic compounds and DPPH free radical scavenging capacity were observed in T4 and T3 samples, respectively. The OL and BC flours decreased the brightness, yellowness, and chroma and increased the redness compared to the control. The mixed flour concentration influenced the bread's hardness and chewiness. Adding OL and BC flours increased the calcium content in the bread (467.65–600.41 ppm) compared to the control (363.9 ppm; p <.05). The OL and BC flour mixture created a more compact texture in the bread samples. In the sensory evaluation, there was not a significant difference between the overall acceptability of the bread containing the mixture of OL and BC flours and the control (p >.05). Finally, it is recommended to utilize a mixture of 2% of OL and BC flours in toast bread to improve its nutritional properties. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2–3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status. [ABSTRACT FROM AUTHOR]

PAHs are considered carcinogenic chemicals and are concerning as they are important organic pollutants in the environment and human society. The aim of the paper was to determine the levels of polycyclic aromatic hydrocarbons from toasted breads made with different types of flour and using different procedures of toasting. To characterize studied bread, physicochemical analysis (pH, humidity, acidity, elasticity, porosity, sodium chloride, fat, total sugar) and the microbiological examination were done. To estimate the exposure to PAHs, the toxic equivalency quotient (TEQ) was calculated by multiplying each PAH concentration with its toxic equivalency factors (TEFs). The total concentration of the 11 compounds investigated, expressed as the sum of concentrations varies from not detected to 2.9 µg/kg and it was related with the procedure of toasting. The estimated daily intake of total PAHs, based only on consumption of bread range from 0.11 to 10.60 ng/kg b.w day−1. [ABSTRACT FROM AUTHOR]

Copyright of Egyptian Journal of Agricultural Sciences is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Considering the growing global incidence of gluten-related disorders, we investigated the quality of, and postprandial glycemic response to, gluten-free rice bread made from high-amylose Koshinokaori rice flour (KK), using Koshihikari rice flour (DK) as a control. The specific loaf volume of KK bread was the same as that of DK bread. Upon measuring its physical properties, KK bread showed higher values of hardness and adhesiveness, and lower cohesiveness than DK bread. Fresh DK bread, with a better texture, was preferred to KK bread. However, the sensory evaluation score of toasted KK bread was closer to that of DK bread. In eight healthy subjects, the glycemic response to KK bread was significantly lower than to DK bread. These results indicate that amylose content affects bread quality and the postprandial glycemic response to gluten-free rice bread. [ABSTRACT FROM AUTHOR]

According to the food pyramid, cereals have long been one of the main raw materials and the first group in the diet of people. Acrylamide is produced by the Millard reaction when carbohydrate foods are exposed to heat. The amount of acrylamide in products such as cereals, flour products, coffees, potatoes and dried products is significant. Since Taftoon bread is one of the most widely used flour products in the country, in this study, was investigated the effect of asparaginase enzyme and Taftoon bread toasting degree on acrylamide content. For this purpose, the amount of acrylamide was investigated in three cases without toasting, level one toasting and level two toasting, as well as asparaginase enzyme at two concentrations of 250 and 500 ppm in Taftoon bread. Also the effect of these treatments was investigated on the texture and color of bread. According to the results, with increasing of toasting degree, acrylamide content increases too. And increasing of toasting degree leads to darkening of the color bread and increasing shear strength. Use of asparaginase enzyme at a concentration of 500 ppm, at the highest toasting degree was able to reduce the acrylamide content by 86% compared to the control sample. In this study, asparaginase enzyme had no significant effect on texture and color of bread. In the final, samples of bread were made available to the judges for sensory evaluation. The results showed that the asparaginase enzyme did not change the sensory properties of bread despite the decrease in acrylamide content. [ABSTRACT FROM AUTHOR]

Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220 0 C) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (á = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200 0C was introduced as the most desirable formulation. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study examined the effect of α-amylase and Carboxymethylcellulose on physicochemical and rheological characteristics of toast bread. Toast bread was fortified with α- amylase in ratios of 0, 0.25, 0.30, and 0.35 ppm and Carboxymethylcellulose in ratios of 0, 0.1, 0.3, and 0.5%. Physicochemical and rheological properties were evaluated. The results showed that protein value of toast bread fortified with Alpha amylase (AM) at higher ratio was higher than that of the other toast bread samples and the control. There was an increase in product moisture content by the addition of CMC. The highest ash value content of the prepared toast bread was obtained upon the addition of 0.50 % CMC .There are non-significant (p<0.05) changes in the mean values of fat content among the prepared sample and the control. Addition of CMC and AM produced the greatest increase in loaf volume and specific volume. In the case of α-amylase, all three levels significantly increased volume compared to CMC. Supplementation with the high levels of α-amylase decreased crumb hardness and chewiness. While with the high level increased hardness. As the dosage level of AM increased in the bread dough formulation, reducing sugar formation was accelerated and the released sugars were utilized for the Maillard reaction. The resulting outcome displayed low L* values and led to a much darker crust formation. While as the dosage level of CMC resulting outcome displayed high L* and b values. Toast bread containing (AM) and CMC had higher significant (p<0.05) scores for all the sensory characteristics as compared to the control. Moreover, toast bread fortified with (AM) had higher significant (p<0.05) score for sensory characteristics compared with CMC treatments at the same concentrate. [ABSTRACT FROM AUTHOR]

Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1‐butanol. (c) Assessment of shelf‐life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf‐life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group. Practical Applications: This food odor test using complex food odors is relevant in settings where meals are customized to improve food intake in older adults. [ABSTRACT FROM AUTHOR]

Diets low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can help reduce symptoms in 50 to 80% of patients suffering from irritable bowel syndrome. Patients are, therefore, often advised to avoid products contributing to FODMAP intake, such as cereal grain products. However, these products are nutritious staple foods and avoiding their consumption may result in nutritional deficiencies. The development of low-FODMAP, high-fiber cereal grain products is therefore desirable. This pilot-scale study shows that Kluyveromyces marxianus CBS6014 (K. marxianus) results in more fructan hydrolysis and a significantly lower final fructan level in white and whole-grain toast bread as well as in rye sourdough bread compared to a commercial Saccharomyces cerevisiae baking strain. Moreover, combined fructan and fructose levels in white and whole-grain bread prepared with K. marxianus remained well below the threshold concentration for low-FODMAP products. In addition to reducing fructan levels, K. marxianus in rye sourdough bread also positively impacted bread height. Whereas further follow-up studies are needed to assess the potential of K. marxianus for bread production fully, our study suggests that this yeast species may open exciting novel routes for the production of low-FODMAP, high-fiber products. [ABSTRACT FROM AUTHOR]

Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat our with varying levels (10% - 50% w/w) of debittered acorn our and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn our content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn our replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn our substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn our substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability. [ABSTRACT FROM AUTHOR]

The new severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) that was first found in 2019 in Wuhan, China, caused coronavirus disease 2019 (COVID‐19). It then spread worldwide rapidly, causing the 2019–2020 coronavirus pandemic. To date, it has been indicated that various transmission ways might be participated in outbreaks of COVID‐19. Among these, food products, whether raw or processed, might be carriers for SARS‐CoV‐2. Therefore, this study was aimed to evaluate the effect of cooking and microwave process of meat products and bread on the stability of SARS‐CoV‐2. In this regard, sausages and hamburger as meat products and toast bread were inoculated with a viral load of 5.70 log fifty percent tissue culture infective dose (TCID50)/mL in order to create a simulated cross‐contamination condition. The results showed that frying of hamburger at 225ºC for about either 6 or 10 min resulted in complete inactivation of SARS‐CoV‐2. Furthermore, a 5‐log decrease in SARS‐CoV‐2 load was observed in sausages as a consequence of cooking process at 78ºC for either 20 or 30 min. Additionally, the effect of microwave oven at power of 630 watt on stability of SARS‐CoV‐2 showed that exposing toast bread for either 30 s or 1 min in this power led to a 5‐log decrease in SARS‐CoV‐2 load in the toast bread. [ABSTRACT FROM AUTHOR]

Bread has an important role especially in the nutrition of the low income population. Daily increased consumption of industrial breads has led to the use of different methods to fulfill the different deficiency of nutrients especially minerals in such breads. Minerals are necessary for different biological activities and their deficiencies lead to various physiological disorders in the human body. Fish protein concentrate is a rich source of minerlas. In this study, the effect of using different dietary inclusion levels of silver carp protein concentrate (SCPC), 0 (control), 2, 3 and 4 percent (in treatments A, B, C and D, respectively) on the mineral profiles of the toast bread including Ca, P, K, Na and Mg and trace elements such as Fe, Zn, Cu and Mn was studied through implementing a completely randomized design. Results showed that the highest and the lowest Ca levels in 100 g bread belonged to treatment D (118.44 mg) and control (45.77 mg), respectively. The highest and the lowest Zn levels in 100 g bread belonged to treatment D (2.77mg) and treatment B (1.84 mg), respectively. The levels of K, Na, Cu and Mn were significantly increased (P<0.05), when SCPC was added in the bread, whereas the levels of P and Mg were not changed. None of the organoleptic variables were changed in the enriched breads. In conclusion, by increased inclusion levels of SCPC, the levels of most minerals were substantially increased in the enriched breads. Due to the highest inclusion levels of useful minerals for the body in treatment D, this treatment is recommended for enrichment of various foods including pasta, biscuits etc. It is suggested to use more SCPC for the enrichment of industrial breads in the future. [ABSTRACT FROM AUTHOR]

Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level) and baking temperature (at 190, 200, 210, 220, and 230°C) on crust temperature and weight loss of toast bread samples during 40 min exposure were investigated. According to the results, raising the oven's temperature from 190°C to 230°C will rise the crust's temperature of toast bread samples both in the control group (from 128.5°C to 190.2°C) and test group (from 120.18°C to 164.8°C), as well as the percentage of weight loss in toast bread samples both in the control group (from 35.11% to 47.23%) and test group (from 20.37% to 29.57%). We also worked with polynomial functions, exponential functions, fractional functions, Gaussian functions, and MATLAB to model the percentage of weight loss and an increase in the crust temperature of toast bread samples during the baking process. And ultimately, the correlation coefficients of the models were calculated and compared to analyze the results of predictor functions. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the bread consumption, bread waste, and practices of reprocessing it in household by conducting an online survey, and based on the results it were chosen two ways of reprocessing wheat and rye bread through toasting: in the form of slices and croutons. In order to obtain safe products for consumers, the toasting effect on acrylamide (AA) level of the end product and correlations between AA and colour parameters (L*, a*, b*) were realized. Bread in the form of slices and croutons was toasted in the oven at 180°C for 10 and 20 min, respectively. AA content was determined by using GC-MS/MS method. The AA level of fresh wheat and rye bread were 13.23 µg/kg, and 73.19 µg/kg, respectively. By toasting the bread, the AA level increased for wheat bread at 13.35-21.28 µg/kg for slices and to 23.77-50.71 µg/kg for croutons, while for rye bread the AA level increased at 77.03-106.66 µg/kg for slices, and to 138.58-634.62 for croutons, respectively. In the case of sliced bread, all samples are safe for consumption in regards to AA level which was under the benchmark level established by EU Commission 2017/2158. For croutons, the rye bread toasted for 20 min at 180°C exceeded the AA benchmark level. In the case of sliced bread, there is a linear correlation between the colour parameter L* and the AA level (R²= 0.7520-0.8774). The shelf life of bread can be extended by reprocessing, but the AA level increases by subjecting it to thermal processing. The AA level and colour parameters of reprocessed bread is influenced by the processing conditions, the type of flour used in the recipe, and also the way of cutting it. [ABSTRACT FROM AUTHOR]

Purpose: We assessed the degree of tolerance to different types of food after LSG to provide specific useful advice concerning food intake to these patients during the first postoperative year. Methods: A specific questionnaire measuring tolerance to 59 types of food was completed in postoperative months 1, 3, 6, 9, and 12 in a prospective consecutive cohort of patients who underwent LSG. An ordinal score of tolerance based on the median (Me) and a cumulative link ordinal model (CLOM) analyzing temporal variability in oral tolerance to each type of food were used. Foods with Me values of 3 points or higher and CLOM values of approximately 80% or higher were considered well tolerated. Results: Sixty-five patients were included in the study. The questionnaire was completed in the first, third, sixth, ninth, and twelfth months by 42 (64%), 44 (67%), 41 (63%), 41 (63%), and 39 (60%) patients, respectively. All kinds of fish were very well tolerated. Regarding meat intake, chicken, turkey, rabbit, and minced meat were well tolerated, whereas lamb, veal, and pork were not. Except for noodles and toasted bread, a poor degree of tolerance during follow-up was found for most carbohydrates. Yogurt, skimmed milk, and cottage cheese were well tolerated. A heterogeneous degree of tolerance was observed for vegetables, with cooked vegetables being well tolerated, and raw vegetables not. Conclusion: Our study provides individual information on specific foods regarding their degree of tolerance. This information may be useful for advising patients during the first postoperative year after LSG. [ABSTRACT FROM AUTHOR]

Celiac disease is an autoimmune disorder in which the patient is permanently exposed to gluten intolerance during their life. The only effective method for celiac disease is strict adherence to a glutenfree diet. So, attention to the high quality food production without gluten is important. The aim of this study is to produce gluten-free bread toast using Nigella sativa Linnconcentrateas an alternative to gluten and potato fiber. The Response Surface Method was used with two variables of potato fiber (2 to 6 %) and Nigella sativa Linnconcentrate (5 to 15 %). With increasing potato fiber and Nigella sativa Linnconcentrate, bread density increased significantly (p˂0.05). Potato fiber resulted in a significant decrease in porosity, but Nigella sativa Linnconcentratewas ineffective (0.01%). Potato fiber and Nigella sativa Linnconcentrateshowed a linear effect alone at the level of 0.05. Moisture content decreased with increasing fiber and Nigella sativa Linnconcentrate, but the effect of protein concentrate was not significant (p˃0.05). In addition, moisture content of bread decreased during storage. Potato fiber and protein concentrate had a significant effect on the hardness of bread texture and the texture increased during the four days storage period. The non-fit index for all models was not significant (0.05%). The optimization of bread formulation showed that the toast containing 7.5% of Nigella sativa Linnconcentrateand 2.5% potato fiber had the best quality and is recommended for production. [ABSTRACT FROM AUTHOR]

Abstract: During flake production, corn undergoes processes of cooking, drying, tempering, laminating, and toasting. The toasting dictates the attributes of the finished product for the consumer acceptability. Traditionally corn flakes are toasted in high efficiency forced convection systems such as rotary or fluidized‐bed ovens. The aim of the present work was to study microwave thin layer toasting of cooked flakes using a household oven. Flakes toasted in a fluidized‐bed industrial oven were adopted as control. The effect of microwave power level and process time on the kinetics of dehydration and quality parameters such as bulk density, thickness, and sensorial attributes of flakes were investigated. Kinetics data were satisfactorily simulated by Peleg's equation as function of drying time. A relationship between moisture ratio, output energy, and microwave power was also derived from experimental tests. A significant reduction of processing time in comparison with the traditional method was observed by selecting a suitable level of microwave power. Practical applications: This paper describes an innovative and novel method to obtain organoleptically acceptable corn flakes. The results demonstrated that microwave heating can be used to substitute the traditional drying systems used for flakes toasting, with the possibility of reaching a reduction of process time, depending on the accurate selection of process parameters. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of replacement of wheat flour by barley or oat flour and the both together on the rheological properties of the toast bread dough. Wheat flour was substituted by six levels of barley and oat flour at a ratio of (5, 10 and 15% oat flour, 5, 10 and 15% barley flour) and were used in manufacture toast bread. The results showed that the bread containing 10% barley flour or 5% oat flour or both at ratio of 15 % gave the highest scores of sensory properties than the other treatments as well as the control. Therefore, these treatments (replacement of wheat flour by 10% barley flour or 5% oat flour or both by 15%) and their effect on rheological properties of toast dough were studied. The results obtained from farinograph showed that toast dough containing 10% barley increased the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of the dough. However, the addition of 5% oats lowered the rate of absorption, while the access time and the stability of the dough and the dough weakness were increased. In the case of adding, both of barley and oat together as a replacement of wheat flour at a ratio of 15%, the results obtained of farinograph led to low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were increased. Also, results of extensograph showed that adding barley at 10% led to a decline in rubber dough, flatten the resistance, the relative number and energy resulting dough. Moreover, addition of oats at 5% declined the rubber dough; figure the relative energy and the resulting dough while increasing resistance to flatten. Also in the case of mixing barley and oats together at ratio of 15% led to a decline in rubber dough. From the results, it can concluded that addition of barley at rate of 10% and oats at rate of 5% in the case of mixing barley and oats were the best ratio of 15% and replacement of water dough by sweet whey improved the rheological properties of dough. [ABSTRACT FROM AUTHOR]

The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences. [ABSTRACT FROM AUTHOR]

• In older adults, familiarity with a food odor positively predicts its liking. • Familiarity with a food odour is important for correct choice of food odor names. • Ability to correctly identify a food odor is associated with higher ratings of liking. In an aging population, changes in sensory abilities can adversely affect enjoyment of a meal. Age-related changes in identification ability and familiarity of food odors may influence food intake since some foods become less recognizable and attractive, which may affect the individual's health and nutritional condition. The aim of this study was to examine age-related changes in familiarity and the ability to correctly identify everyday food odors in older adults. We also aimed to establish the relationship between these changes and hedonic liking of food odors compared to young adults. The study included 335 participants, 246 older adults and 89 young adults. A positive relationship between familiarity and liking was observed across all food odors. Familiarity and odor identification ability declined with increasing age. The most significant loss in the ability to identify odors was observed for curry, fried meat, and toasted bread, while both age groups identified banana, orange, and vanilla equally well. For older adults with a diminished perception of familiarity and a reduced ability to identify odors correctly, increasing the concentration of the odor improved familiarity and enhanced their ability to identify odors. Our findings support the notion that the familiarity of food odors is an important parameter for the appreciation of food in older adults. [ABSTRACT FROM AUTHOR]

The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation. [ABSTRACT FROM AUTHOR]

Wheat constitutes a major part of the daily diet in Europe and represents an important source of vitamins. Thus, it is important to monitor the levels of vitamins upon the wheat-based foods processing operations, such as production of new wheat milling fractions, bread and breadmaking toasted bread. The variability in B and E vitamin, and Lutein, β-sitosterol contents were measured in semi-coarse wheat flours and milled fractions obtained from industrial milling company, as well as in the toasted breads made from them by means of LC-MS/MS and stable isotope dilution assay. The concentration of nicotinic acid, pyridoxal, pyridoxine, pantothenic acid, β-γ-tocopherol were significantly higher in the coarse bran, while an important amount of lipid-soluble bioactive compounds was recovered in the discard sifting. The toasting step induced a significant increase of α-tocopherol (+216%), β-γ-tocopherol (+52%), α-tocotrienol (+83%), β-γ-tocotrienol (+32%), nicotinic acid (+55%), nicotinamide (+97%) and of pyridoxine (+77%). Our finding emphasized the need to determine for each bioactive compounds the part which is bioavailable in the interesting part of the bran. In addition, we demonstrated that the toasting process can release bound bioactive compounds and led to enhance the nutritional quality of toasting bread. [ABSTRACT FROM AUTHOR]

Highlights: [•] 7 Physico-chemical parameters are determined (moisture, ash, pH, Cu, Fe, Mn and Zn) in 64 gofio samples. [•] Samples are classified by cluster analysis, PCA and LDA by using the physico-chemical results. [•] MIR spectra were obtained. [•] Chemometrics methods applied to some regions of the MIR spectra allow the classification of the gofios. [Copyright &y& Elsevier]

Particle number (PN) concentrations (10-300 nm in size) were continuously measured over a period of ~45 h in 56 residences of nonsmokers in Copenhagen, Denmark. The highest concentrations were measured when occupants were present and awake (geometric mean, GM: 22.3 × 10³ cm-3), the lowest when the homes were vacant (GM: 6.1 × 10³ cm-3) or the occupants were asleep (GM: 5.1 × 10³ cm-3). Diary entries regarding occupancy and particle related activities were used to identify source events and apportion the daily integrated exposure among sources. Source events clearly resulted in increased PN concentrations and decreased average particle diameter. For a given event, elevated particle concentrations persisted for several hours after the emission of fresh particles ceased. The residential daily integrated PN exposure in the 56 homes ranged between 37 × 10³ and 6.0 × 106 particles per cm³∙h/day (GM: 3.3 × 105 cm-3∙h/day). On average, 90% of this exposure occurred outside of the period from midnight to 6 a.m. Source events, especially candle burning, cooking, toasting, and unknown activities, were responsible on average for 65% of the residential integrated exposure (51% without the unknown activities). Candle burning occurred in half of the homes where, on average, it was responsible for almost 60% of the integrated exposure. [ABSTRACT FROM AUTHOR]

ABSTRACT Toasted rusk rolls with a coarser structure are sensed crispier than those with a fine structure, at the same water activity (aw). The present paper shows that this difference in crispness perception is related to differences in fracture behavior and accompanying acoustic emission. Both sensory and instrumentally determined crispness decreased gradually with increasing aw in roughly the same manner for both coarse and fine products. Nevertheless, the coarse rusk roll was perceived as being crispier than the fine one. Typically, in the coarse structure the measured 'Number of Force Drops' of a relatively large size and the 'Number of Sound Events per cross section area' of relatively large intensity were more numerous than in the fine one. Our data show that relatively large force drops and sound events are related to the more intense crispness perception and stronger sound sensation for the coarse structure toasted rusk roll. We propose the 'Total Sound Energy per cross section area' and the 'Mean Sound Event Intensity' to be primarily responsible for the higher crispness perception of the coarse rusk over the whole aw range. PRACTICAL APPLICATIONS Coarse structured toasted rusk rolls are sensed crispier than fine structured ones (same aw). Difference in crispness is related to fracture behavior and accompanying acoustic emission. Crispness decreased gradually with increasing aw similarly for coarse and fine products. Sound energy cq. Intensity seems primarily responsible for the higher crispness perception. [ABSTRACT FROM AUTHOR]

Abstract: The effects of the replacement of increasing amounts of semolina with toasted or partially defatted soy flour on dough rheological indices and spaghetti quality were evaluated. The replacement caused the dough weakening and the increase of the tenacity–extensibility ratio. Due to the competition of soy proteins and starch for water, the substitution of increasing amounts of semolina was able to increase the optimal cooking time without significant changes of the ratio between the increase in weight or diameter and the weight or diameter of dry spaghetti (ΔP/P and ΔD/D) but with a significant slowing of the ΔL/L (ratio between the increase in length and the length of dry spaghetti) increase during overcooking. Around the optimal cooking time, the release of organic matter was higher in pasta made exclusively of semolina whereas the sensory response was similar for control and composite spaghetti. Statistically significant correlations were obtained between protein content of the flour mixtures or dough alveographic indices and the cooking behaviour of semolina-soy spaghetti according to non-linear regression models. In particular, both protein content and alveographic indices allowed to predict approximately 92–94% of the variation of cooking losses and, in a lower measure, the variation of bulkiness and elasticity of semolina-soy spaghetti. [ABSTRACT FROM AUTHOR]

A study of the combination of air drying and immersion frying, and their effect on decreasing fat content and other properties of toasted tortillas was done. Drying with hot air (35, 48 and 68 °C) at 2, 4 and 6 m/s was utilized to dry the tortillas, in which the final moisture content was in a range of 6-12%. Frying was conducted with initial moisture of 10% in the tortillas, at 140, 160 and 180 °C and process times of 30, 60, 90 and 120 s to get the toasted tortillas. Faster moisture loss during drying determined lower evaporation rates through the frying and vice versa. There was a significant effect of the drying conditions on the fried product. The toasted product had fat content lower than commercial products and similar quality attributes. Optimization of the process was carried out using a computer program and the Box-Behnken approach. Model results were compared with experimental data. [ABSTRACT FROM AUTHOR]

Abstract: Durum wheat kernels were subjected to a toasting process and the proteins characterised by size exclusion-high performance liquid chromatography (SE-HPLC) and sodium dodecyl sulphate–polyacrylamide gel electrophoresis. With this physical process, albumins and globulins, as well as glutenins and gliadins, polymerised as seen by a shift of the SE-HPLC profile to lower elution times. The polymerisation seemed to happen mainly through disulphide bonds, even though the participation of ω-gliadins to the aggregation suggested the involvement of other kinds of interactions. It led to the revelation of a new peak originated by thermal aggregation of small polymeric proteins. The changes in the chromatographic profile were accompanied by increasing amounts of total unextractable polymeric proteins. The replacement of semolina with toasted durum wheat flour (5%, 10%, 15%, 20% and 30%) for the production of pasta in the shape of spaghetti significantly (p <0.001) affected the molecular size distribution of the polymeric proteins, even though the replacement of semolina with 5% and 10% of toasted durum wheat flour (TDWF) did not significantly (p >0.05) change the unextractable polymeric proteins (UPP) when compared with spaghetti made with 100% durum semolina. On the other hand, the replacements of semolina with 15–30% TDWF showed significant (p <0.001) increase in UPP when compared with 100% durum semolina spaghetti. [Copyright &y& Elsevier]

Abstract: The aim was to study the effects of toasting of durum wheat kernels on the physical and mechanical properties of bread containing increasing amounts of toasted wholemeal. Two toasting procedures were considered: heating of the kernels arranged on tin cans (TDW1) and the stubble burning (TDW2). The addition of toasted flour determined a decrease in volume (greater when TDW2 was used) and detrimental effects on mechanical properties caused by the thermal denaturation of the gluten-forming proteins and the interference of bran. Volume was negatively correlated with compressibility, gumminess, masticability and positively correlated with elasticity (0.824< R <0.971). The bread structural parameters were quantified by digital image analysis and correlated to the variations of the mechanical properties. The addition of increasing percentages of toasted wheat flour (especially, TDW1) determined significant increases of the cell density, and decreases of cell mean area, and cell equivalent diameter. Statistically significant correlations were obtained between cell density or equivalent diameter and the mechanical properties of all the bread types according to a second order polynomial regression but only the former allowed to predict approximately 60% of the variation of crumb compressibility and 87% of the variation of elasticity and gumminess both in bread produced with TDW1 and in bread produced with TDW2. [Copyright &y& Elsevier]

Abstract: Maillard reaction along with caramelisation are the main chemical reactions occurring in bakery products. They are referred to as non enzymatic browning. In this work, the effect of flour type (wheat, rye and whole-wheat flours) and process conditions were investigated by using a bread crisp model system made up of flour, water and yeast. The bread was toasted at different temperature for different times. In a second set of experiments several additives (glycine, 0.1% on flour; asparaginase, 2000 Ukg−1 of flour and an antioxidant extract from green tea) were added to the basic formulations in order to test their ability in reducing the formation of potentially harmful Maillard reaction compounds such as HMF and acrylamide. Browning development and water content along with antioxidant activity were also monitored. Rye model systems produced more HMF and acrylamide at all temperature tested, while wholewheat systems produced less HMF, but more acrylamide than wheat one. The addition of glycine was effective in reducing acrylamide formation, and it increased browning development, antioxidant activity and HMF formation. Asparaginase reduced acrylamide formation up to 88% and had no effect on browning development and antioxidant activity. The addition of exogenous antioxidant compounds from green tea did not produce clear effect on acrylamide formation, thus it was not useful as mitigation strategy in bakery products, likely because of the low fat content. [Copyright &y& Elsevier]

Acrylamide in baked and toasted wheat and rye bread was studied in relation to levels of asparagine in flour, dough, bread and toasts. Asparagine was consumed during bread preparation resulting in reduced acrylamide content in the products. In wheat bread, 12% of the asparagine initially present in the flour (0.14 g kg-1) remained after yeast fermentation and baking; for rye bread, 82% of asparagine remained after sourdough fermentation and baking. Asparagine present in untoasted wheat bread had totally reacted after hard toasting. Toasted wheat and rye bread slices contained 11-161 and 27-205 µg kg-1 acrylamide, respectively, compared to untoasted wheat and rye bread with <5 and 7-23 µg kg-1 acrylamide, respectively. The dietary intake of acrylamide from bread (untoasted) of 2 µg day-1 is relatively low; however, acrylamide exposure from bread increases several fold for people eating toasted bread. [ABSTRACT FROM AUTHOR]

A new impingement oven was designed and tested for its thermal and quality performance for baking of thin flat bread. The test facility was instrumented to monitor and record during the baking process. Bread temperature and weight loss were recorded on-line during baking at oven temperatures of 150, 175, 200, 225, and 250°C and 1, 2.5, 5, 7.5, and 10 m/s jet velocities, respectively. Image processing was used for monitoring the bread volume and surface color changes during baking. Better baking conditions were obtained with the impingement oven in comparison with the conventional direct fired ovens. Experiments showed that a higher jet velocity can be used for flat bread baking at lower oven temperatures and yield shorter baking times for the same quality product. For very thin breads (such as the Iranian breads), results show that conduction heat transfer from the bottom surface of the tray must also be considered along with the convective heat transfer from the jets in selection of optimal operating parameters. It is noted that desirable baking conditions, e.g., good browning, uniform color, high volume increase, etc., can be achieved in a well-designed and operated impingement oven in shorter baking times compared to the conventional ovens. [ABSTRACT FROM AUTHOR]

Abstract: Some polycyclic aromatic hydrocarbons (PAHs), particularly those with a high molecular weight, have been classified as probably carcinogens to humans by the International Agency for Research on Cancer (IARC). The significance of the determination of PAHs is reflected by the special attention of the European Union, which is paying to regulate the maximum allowed levels of PAHs in foodstuffs such as smoked foods. Like other thermally processed foodstuffs, toasted bread can contain these carcinogenic chemicals, not only due to a contamination at source but also during toasting. In order to check PAHs generated from toasting in sandwich bread, several treatment conditions were evaluated: direct toasting (flame-toasting, coal-grilling or gas oven-toasting) or indirect toasting (electric oven-toasting). PAHs were extracted by solid–liquid extraction (SLE) and determined by liquid chromatography with fluorescence detection (LC-FD). Based on the results, the used toasted technique would strongly affect in PAH levels in the final product. No samples obtained by electric oven and toaster were polluted; otherwise the samples toasted by charcoal and flame grilling presented very important levels. Up to 350μg/kg of total PAHs were detected in toasted samples by wood flame. Differences between different ways of toasting could be ascribed to deposition of PAHs from smoke. Finally, several commercial toasted samples of bread were tested to determine PAHs. Overall, the PAH levels were very low. Benzo[a]pyrene ranged from no detectable to 0.23μg/kg. [Copyright &y& Elsevier]