References
- Agostoni C, Bresson J-L, Fairweather-Tait S, Flynn A, Golly I, Korhonen H, Lagiou P, et al. 2011. Scientific opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852), reduction of post-prandial glycaemic responses (ID 821, 824), and “digestive function” (ID 850) pursuant to Article 13(1) of Regulation (EC) No 1924/20061. ESFA J 9:2207–2228
- Arora T, Sharma R, Frost G. 2011. Propionate. Anti-obesity and satiety enhancing factor? Appetite 56:511–515
- Bakers. 2014. European bread market [Online]. Available at: http://www.bakersfederation.org.uk/the-bread-industry/industry-facts/european-bread-market.html. Accessed on 12 August 2014
- Beloborodova N, Bairamov I, Olenin A, Shubina V, Teplova V, Fedotcheva N. 2012. Effect of phenolic acids of microbial origin on production of reactive oxygen species in mitochondria and neutrophils. J Biomed Sci 19:89–97
- Brennan CS, Blake DE, Ellis PR, Schofield JD. 1996. Effects of guar galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread. J Cereal Sci 24:151–160
- Bryans JA, Judd PA, Ellis PR. 2007. The effect of consuming instant black tea on postprandial plasma glucose and insulin concentrations in healthy humans. J Am Coll Nutr 26:471–477
- Burton-Freeman B. 2010. Postprandial metabolic events and fruit-derived phenolics: a review of the science. Br J Nutr 104:S1–S14
- Ekstrom LM, Bjorck IM, Ostman EM. 2013. On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers. Food Funct 4:522–529
- Ellis PR, Dawoud FM, Morris ER. 1991. Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gum. Br J Nutr 66:363–379
- Flander L, Salmenkallio-Marttila M, Suortti T, Autio K. 2007. Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT – Food Sci Tech 40:860–870
- Gardner EJ, Ruxton CH, Leeds AR. 2007. Black tea – helpful or harmful? A review of the evidence. Eur J Clin Nutr 61:3–18
- Gawlik-Dziki U, Swieca M, Dziki D, Baraniak B, Tomilo J, Czyz J. 2013. Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chem 138:1621–1628
- Guzar I, Ragaee S, Seetharaman K. 2012. Mechanism of hydrolysis of native and cooked starches from different botanical sources in the presence of tea extracts. J Food Sci 77:C1192–C1196
- Hager A-S, Ryan AM, Schwab C, Gänzle MG, O’doherty JV, Arendt EK. 2010. Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. Eur Food Res Tech 232:405–413
- Hayta M, Gamze Ö. 2011. Phytochemical fortification of flour and bread. In: Preedy, VR, Watson, RR, Patel VB, editors. Flour and breads and their fortification in health and disease prevention. San Diego (CA): Academic Press, p 293–300
- Hughes SA, Shewry PR, Gibson GR, Mccleary BV, Rastall RA. 2008. In vitro fermentation of oat and barley derived beta-glucans by human faecal microbiota. FEMS Microbiol Ecol 64:482–493
- Jacobs MS, Izydorczyk MS, Preston KR, Dexter JE. 2008. Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. J Sci Food Agric 88:558–568
- Juntunen KS, Laaksonen DE, Autio K, Niskanen LK, Holst JJ, Savolainen KE, Liukkonen K-H, et al. 2003. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. Am J Clin Nutr 78:957–964
- Juntunen KS, Niskanen LK, Liukkonen KH, Poutanen KS, Holst JJ, Mykkanen HM. 2002. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. Am J Clin Nutr 75:254–262
- Khan N, Mukhtar H. 2012. Modulation of signaling pathways in prostate cancer by green tea polyphenols. Biochem Pharmacol 85:667–672
- Lo Piparo E, Scheib H, Frei N, Williamson G, Grigorov M, Chou CJ. 2008. Flavonoids for controlling starch digestion: structural requirements for inhibiting human alpha-amylase. J Med Chem 51:3555–3561
- Ostman EM, Frid AH, Groop LC, Bjorck IM. 2006. A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance. Eur J Clin Nutr 60:334–341
- Parkar SG, Trower TM, Stevenson DE. 2013. Fecal microbial metabolism of polyphenols and its effects on human gut microbiota. Anaerobe 23:12–19
- Rosell CM. 2011. Chapter 1 - The science of doughs and bread quality. In: Preedy, VR, Watson RR, Patel VB, editors. Flour and breads and their fortification in health and disease prevention. San Diego (CA): Academic Press, p 3–14
- Rosen LA, Ostman EM, Bjorck IM. 2011. Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. J Agric Food Chem 59:12149–12154
- Rothwell JA, Urpi-Sarda M, Boto-Ordonez M, Knox C, Llorach R, Eisner R, Cruz J, et al. 2012. Phenol-Explorer 2.0: a major update of the Phenol-Explorer database integrating data on polyphenol metabolism and pharmacokinetics in humans and experimental animals. Database (Oxford) 2012:bas031
- Shao W, Powell C, Clifford MN. 1995. The analysis by HPLC of green, black and Pu’er teas produced in Yunnan. J Sci Food Agric 69:535–540
- Sivam AS, Sun-Waterhouse D, Waterhouse GIN, Quek S, Perera CO. 2011. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. J Food Sci 76:H97–H107
- Stalmach A, Mullen W, Steiling H, Williamson G, Lean ME, Crozier A. 2010. Absorption, metabolism, and excretion of green tea flavan-3-ols in humans with an ileostomy. Mol Nutr Food Res 54:323–334
- Stalmach A, Troufflard S, Serafini M, Crozier A. 2009. Absorption, metabolism and excretion of Choladi green tea flavan-3-ols by humans. Mol Nutr Food Res 53:S44–S53
- Sun-Waterhouse D, Chen J, Chuah C, Wibisono R, Melton LD, Laing W, Ferguson LR, Skinner MA. 2009. Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread. Int J Food Sci and Nutr 60:251–264
- Wang L, Miller RA, Hoseney RC. 1998. Effects of (1 → 3)(1 → 4)-β-D-glucans of wheat flour on breadmaking. Cereal Chem 75:629–633
- Wang R, Zhou W. 2004. Stability of tea catechins in the breadmaking process. J Agric Food Chem 52:8224–8229
- Yousif A, Nhepera D, Johnson S. 2012. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem 134:880–887
- Zhang J, Kashket S. 1998. Inhibition of salivary amylase by black and green teas and their effects on the intraoral hydrolysis of starch. Caries Res 32:233–238