A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Lappi, Veli-Matti; Mottas, Antoine; Sundström, Johan; Neal, Bruce; Löf, Marie; Rådholm, Karin

doi:10.3390/nu12041162

Cited by 13 publications

(9 citation statements)

References 28 publications

(44 reference statements)

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“…The amount of carbohydrates was about 43.7% for GR samples, while, in WM samples, it was about 42.0%. The level of proteins, ash, fats, TDF and carbohydrates were in line with those reported for different bread and breadlike products [ 30 , 31 , 32 ]. The amount of carbohydrates converted into simple sugars during sprouting and baking are reported in Table 1 .…”

Section: Resultssupporting

confidence: 88%

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Alfeo

Bravi

Ceccaroni

et al. 2020

Foods

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Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperature affect the nutritional values of bakery products derived from fresh wheat sprouts. Results indicate that the breadlike products showed comparable total polyphenol content and the thermal processes affected the free and bound fractions. Low temperature and high exposure time appear to promote the availability of the free polyphenols and sugars, while high temperature and low exposure time appear to preserve bound polyphenols and starch. Sugar profiles were influenced by baking programs with a higher simple sugar content in the samples processed at low temperature. Phenolic acids showed a strong decrease following processing, and free and bound phenolic acids were positively influenced by high baking temperatures, while an opposite trend was detected at low temperatures. Significant differences in phenolic acid profiles were also observed with a redistribution of hydroxycinnamic acids among the bound and free fractions. It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.

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Section: Resultssupporting

confidence: 88%

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Alfeo

Bravi

Ceccaroni

et al. 2020

Foods

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show abstract

“…Values are presented as mean ± standard deviation and are followed by different letters (a-e) in the same column, which show significant differences (p < 0.05). 1 (n = 3), 2 (n = 6), 3 (n = 52). Brown sorghum (BS) flour and water (W) are presented as coded levels of the 2 2 factorial design, and as real levels on a flour weight basis.…”

Section: Effects Of Ingredients On the Physical-chemical And Sensory Characterisctics Of Gfbmentioning

confidence: 99%

“…Several studies concerning the gluten-free bread (GFB) available on the market have shown low levels of protein and micronutrients and high levels of lipid and sodium compared to similar products made with wheat flour. These features, in addition to the lack of enrichment or fortification, negatively contribute to the health of individuals with a gluten-restricted diet [1][2][3][4][5][6]. Our recent overview showed that over the last ten years, multiple gluten-containing (GC; n = 7122) and gluten-free (GF; n = 3153) food products have been investigated and compared worldwide [1].…”

Section: Introductionmentioning

confidence: 99%

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

et al. 2021

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This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

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“…They found no differences in total energy and protein, fat, and total carbohydrates for most food categories, including breakfast cereals, cereal bars, biscuits, cakes and tarts, bread and bread products, and pasta ( 20 ). By considering the single packaged bread category, a recent Swedish study found a slightly higher nutritional quality, in terms of higher protein, lower total fat, and lower sugar, of PL items than the BR ones ( 21 ).…”

Section: Discussionmentioning

confidence: 99%

Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study

et al. 2021

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The packaged foods sold in food stores may be “private-label” products (PL), when branded by the supermarket, and “branded” products (BR). PL products are generally cheaper than the BR counterparts, and this can be perceived as a sign of general low quality by consumers, when items are compared with their branded counterparts. Thus, the aim of the present study was to compare the nutrient content of BR and PL cereal-based foods, by evaluating the nutritional declaration reported on the food pack of products on the home-shopping website of major retailers present on the Italian market. A total of 3,775 items (~58% BR and ~42% PL), collected in the period from July 2018 to March 2019 and updated in March 2020, were included in the final analysis. Data were analyzed by means of the Mann–Whitney nonparametric test for two independent samples for differences between BR and PL categories and types. Overall, BR products showed higher contents of total and saturates than PL items. When products were grouped for categories and types, items only differed for the content of total fats, saturates, total carbohydrates, proteins, and salt. No differences were instead found for energy and sugar contents among any of the categories. However, we did not find any consistency in the direction of results. These results could be useful for future education activities aimed to help consumers in making informed food choices.

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A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Cited by 13 publications

References 28 publications

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Comparison of the Nutritional Quality of Branded and Private-Label Food Products Sold in Italy: Focus on the Cereal-Based Products Collected From the Food Labeling of Italian Products Study

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