Milling & Baking News - October 9, 2018 - 14

MYTH #3 - BREAD CONSUMPTION
CAUSES OBESITY

A

nother popular misconception shared by health and wellness gurus is
that bread consumption induces weight gain. There are however no
scientific evidence supporting this myth. Several studies that have
looked at the impact of bread consumption on body weight show, on the contrary, a beneficial effect. For example there is growing evidence supporting the
benefits of a Mediterranean diet which includes olive oil, legumes, unrefined
cereals including bread, fruits and vegetables and which also incorporates a
moderate consumption of fish, meat and wine. Several studies have compared
the effects of a Mediterranean diet that included varying quantities and types
of bread on body composition indicators. Their conclusions were:
* A diet which includes bread does not seem to be associated with
an increase in weight.
* In terms of waist circumference, which is an indicator of abdominal fat,
the consumption of whole-grain bread seemed to have more benefits
than refined bread.

Whole-Grain Versus White Bread - Whole-grain bread had no influence on weight gain; however a possible relationship related to the consumption of white bread and an excess of abdominal fat was observed. Adopting
dietary patterns in accordance with the Mediterranean diet including wholegrain bread, along with reducing the consumption of white bread is associated
with a lower weight gain and waist circumference. The studies conducted mostly differentiated the types of bread consumed. More studies should be conducted to compare the effects of artisanal versus industrially-produced bread consumption on body weight change.
Bread Consumption Versus Obesity Rates - That being said, despite
the general decline in bread consumption in the last decades, the rate of obesity
has continued to rise. Indeed, according to a study reported by the Bread
Initiative, bread consumption in Europe dropped from 67 kg (2004) to 63 kg per
capita in 2016. During that same time period, the prevalence of obesity (BMI
⩾30 kg/m2) has tripled in many countries of the European Region. For example,
the prevalence of obesity in European older adults increased significantly from
17.5% in 2005 to 19.2% in 2013.

LALLEMAND BAKING YEAST PRODUCTS

L

ALLEMAND Baking is a leading producer of yeast and baking ingredients that strives to be not just a supplier, but a long-term partner. For
more than 100 years, our company has supplied a full range of products
to the baking industry.
Our bakers' yeast is available in different forms, the main difference being the
moisture content (fresh yeast blocks and bags, bulk liquid cream yeast and
installations, instant dry yeast, culture starters)
We offer classic (regular) bakers' yeast, and throughout years of innovation
we have also developed customer-tailored solutions (osmotolerant, proof tolerant, moisture tolerant, organic, aromatic and vitamin D rich yeast) that contribute to "Raising Baking Standards".

Lallemand Baking Update is produced by Lallemand Inc. to provide bakers with a
source of practical information and technology for solving problems. If you would
like to be on our mailing list to receive future copies, or if you have
questions or comments, please contact us at:
LALLEMAND Inc. | 1620 Préfontaine | Montréal | QC | H1W 2N8 | CANADA
tel: (800) 840-4047 (514) 522-2133 | fax: (514) 255-6861
email: baking@lallemand.com | www.lallemandbaking.com
To the best of our knowledge, the information in Lallemand Baking Update is true and accurate. How-ever,
any recommendations or suggestions are made without warranty or guarantee.
© Lallemand Inc. 09/2018

MYTH #4 - BREAD
CONTAINS
ACRYLAMIDE

D

efining Acrylamide - Acrylamide is
a chemical compound that may be
found in baked or fried carbohydrates-containing foods. This compound
forms when certain carbohydrate-rich foods
are baked or fried at temperatures usually
above 120 °C and low moisture. It forms, at
least in part, due to a Maillard reaction
between certain amino acids, such as
asparagine, and reducing sugars.
Regulations and Monitoring of
Acrylamide in Foodstuffs - According
to EFSA Council Regulation EEC No315/93,
acrylamide is a contaminant and as such, it is
a chemical hazard in the food chain. For this
reason, EFSA has established a benchmark
level for the presence of acrylamide in foodstuffs. From now on, and according to
Commission Regulation (EU) 2017/2158,
food business operators are asked to monitor
the acrylamide level in food and implement
changes in their processes to reduce its formation.
Acrylamide in Baked Goods - The
level of acrylamide in various bread products
has been reported to vary between 33-245
ppm, compared to 190-391 ppm in fried potato products. According to EFSA Commission
Regulation (EU) 2017/2158, the benchmark
level for wheat based bread and soft bread
other than wheat based bread is 50 and 100
ppm, respectively. Different types of bread,
preparation techniques and handling processes will also affect the acrylamide content of
bread. Indeed, acrylamide levels are lower in
"soft bread" compared to "crisp bread".
However, "soft bread" and "crisp bread" made
from wheat tend to contain lower levels than
the ones made from rye. Toasting the bread is
a common practice which will have a tendency to increase the levels of acrylamide. Rye
bread tends to brown more easily when toasted which leads to higher levels of acrylamide.
Effects of Yeast Fermentation on
Acrylamide Formation - Several published scientific articles reported the beneficial effect of yeast fermentation in reducing
asparagine levels in dough and hence acrylamide levels in bread and baked goods. In
general, most of the asparagine is utilized after
2 hrs of yeast fermentation. Sourdough fermentation, on the other hand, does not
reduce the content of free asparagine as efficiently and diminishes asparagine utilization
by yeast; therefore this type of fermentation
may result in breads with higher
acrylamide.


http://www.lallemandbaking.com

Milling & Baking News - October 9, 2018

Table of Contents for the Digital Edition of Milling & Baking News - October 9, 2018

Milling & Baking News - October 9, 2018
U.S.-Canada agreement heralds end to NAFTA renegotiation
Grupo Bimbo commits to reaching 100% green energy goal by 2025
LATE NEWS - Kraft Heinz launches venture capital fund
Contents
NEWS Comment - Relief that free trade to endure in North America
Editorial - North American Millers’ Association at 20
Late News
Business - Flowers Foods, Sun-Maid Growers enter licensing pact for raisin bread
Barilla foundation, U.N. collaborate on sustainability initiative
The Andersons acquires supplier and processor of ancient grains
La Boulangerie buys Loving Cup retail frozen yogurt company
Dieffenbach completes expansion of Bethel production facility
Michigan Retailers Association honors Aunt Millie’s Bakeries
ReGrained receives financing to build baking ingredient business
Financial Results - Cargill earnings about even with strong year-ago quarter
After difficult year, Aryzta makes case for new plan
Farm bill expires; House in recess
People - Virgil Del Ghingaro dies at 86; headed Brolite for decades
Former Mondelez International exec named to TreeHouse board
RiceBran adds three to sales and quality assurance team
Kevin Hunt, Stan McCarthy acting as advisers at C.H. Guenther
Matthew Kunz and Steve Scales join BakeMark leadership team
Brad Allen to chairman of AIB International board
Hahn and Prosser named vice-presidents at Scoular Co.
Transportation and Distribution - Truck freight rates continue to escalate
Milling Technology - Star of the West rises
Milling Technology - Whitworth Bros. to acquire two Rank Hovis flour mills
Bühler launches digital service for food, feed drying
Weather Outlook - Erratic weather patterns threaten prospects in Central North America
Nutrition and Health - Newly discovered compounds may explain whole grain benefits
C.D.C. says Kellogg Honey Smacks Salmonella outbreak is over
Cereal Partners Worldwide launches organic versions of popular cereals
Barilla debuts a line of single-ingredient legume pastas
Export and Trade Issues - Cargill c.e.o. foresees tariffs rearranging global trade patterns
Merchandising - General Mills reintroducing ‘90s favorite Classic Trix Fruity Shapes
Utz expands snack food distribution in Wisconsin
Ingredient Market Trends - Sept. 1 all-wheat stocks estimated at 2,379 million bus
Ingredient Week
Supplier Innovations
Classifieds
Marketplace Business Network
Ad Index
Archive
Milling & Baking News - October 9, 2018 - LATE NEWS - Kraft Heinz launches venture capital fund
Milling & Baking News - October 9, 2018 - LATE NEWS - Kraft Heinz launches venture capital fund
Milling & Baking News - October 9, 2018 - 2
Milling & Baking News - October 9, 2018 - 3
Milling & Baking News - October 9, 2018 - NEWS Comment - Relief that free trade to endure in North America
Milling & Baking News - October 9, 2018 - 5
Milling & Baking News - October 9, 2018 - 6
Milling & Baking News - October 9, 2018 - Editorial - North American Millers’ Association at 20
Milling & Baking News - October 9, 2018 - Late News
Milling & Baking News - October 9, 2018 - Barilla foundation, U.N. collaborate on sustainability initiative
Milling & Baking News - October 9, 2018 - Michigan Retailers Association honors Aunt Millie’s Bakeries
Milling & Baking News - October 9, 2018 - Financial Results - Cargill earnings about even with strong year-ago quarter
Milling & Baking News - October 9, 2018 - After difficult year, Aryzta makes case for new plan
Milling & Baking News - October 9, 2018 - 13
Milling & Baking News - October 9, 2018 - 14
Milling & Baking News - October 9, 2018 - 15
Milling & Baking News - October 9, 2018 - Farm bill expires; House in recess
Milling & Baking News - October 9, 2018 - RiceBran adds three to sales and quality assurance team
Milling & Baking News - October 9, 2018 - Matthew Kunz and Steve Scales join BakeMark leadership team
Milling & Baking News - October 9, 2018 - 19
Milling & Baking News - October 9, 2018 - Hahn and Prosser named vice-presidents at Scoular Co.
Milling & Baking News - October 9, 2018 - 21
Milling & Baking News - October 9, 2018 - Transportation and Distribution - Truck freight rates continue to escalate
Milling & Baking News - October 9, 2018 - 23
Milling & Baking News - October 9, 2018 - 24
Milling & Baking News - October 9, 2018 - 25
Milling & Baking News - October 9, 2018 - Milling Technology - Star of the West rises
Milling & Baking News - October 9, 2018 - 27
Milling & Baking News - October 9, 2018 - 28
Milling & Baking News - October 9, 2018 - 29
Milling & Baking News - October 9, 2018 - Bühler launches digital service for food, feed drying
Milling & Baking News - October 9, 2018 - 31
Milling & Baking News - October 9, 2018 - Weather Outlook - Erratic weather patterns threaten prospects in Central North America
Milling & Baking News - October 9, 2018 - 33
Milling & Baking News - October 9, 2018 - Barilla debuts a line of single-ingredient legume pastas
Milling & Baking News - October 9, 2018 - 35
Milling & Baking News - October 9, 2018 - Export and Trade Issues - Cargill c.e.o. foresees tariffs rearranging global trade patterns
Milling & Baking News - October 9, 2018 - Utz expands snack food distribution in Wisconsin
Milling & Baking News - October 9, 2018 - 38
Milling & Baking News - October 9, 2018 - Ingredient Market Trends - Sept. 1 all-wheat stocks estimated at 2,379 million bus
Milling & Baking News - October 9, 2018 - Ingredient Week
Milling & Baking News - October 9, 2018 - 41
Milling & Baking News - October 9, 2018 - 42
Milling & Baking News - October 9, 2018 - 43
Milling & Baking News - October 9, 2018 - 44
Milling & Baking News - October 9, 2018 - 45
Milling & Baking News - October 9, 2018 - 46
Milling & Baking News - October 9, 2018 - 47
Milling & Baking News - October 9, 2018 - 48
Milling & Baking News - October 9, 2018 - Supplier Innovations
Milling & Baking News - October 9, 2018 - Classifieds
Milling & Baking News - October 9, 2018 - Marketplace Business Network
Milling & Baking News - October 9, 2018 - 52
Milling & Baking News - October 9, 2018 - Ad Index
Milling & Baking News - October 9, 2018 - Archive
Milling & Baking News - October 9, 2018 - 55
Milling & Baking News - October 9, 2018 - 56
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https://www.nxtbook.com/sosland/mbn/2013_07_09
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https://www.nxtbook.com/sosland/mbn/2013_01_08
https://www.nxtbook.com/sosland/mbn/2012_12_25
https://www.nxtbook.com/sosland/mbn/2012_12_11
https://www.nxtbook.com/sosland/mbn/2012_11_27
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https://www.nxtbook.com/sosland/mbn/2012_10_16
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https://www.nxtbook.com/sosland/mbn/2012_09_18
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https://www.nxtbook.com/sosland/mbn/2012_08_21
https://www.nxtbook.com/sosland/mbn/2012_08_07
https://www.nxtbook.com/sosland/mbn/2012_07_24
https://www.nxtbook.com/sosland/mbn/2012_07_10
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https://www.nxtbook.com/sosland/mbn/2012_06_12
https://www.nxtbook.com/sosland/mbn/2012_05_29
https://www.nxtbook.com/sosland/mbn/2012_05_15
https://www.nxtbook.com/sosland/mbn/2012_05_01
https://www.nxtbook.com/sosland/mbn/2012_04_17
https://www.nxtbook.com/sosland/mbn/2012_04_03
https://www.nxtbook.com/sosland/mbn/2012_03_20
https://www.nxtbook.com/sosland/mbn/2012_03_06
https://www.nxtbook.com/sosland/mbn/2012_02_21
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https://www.nxtbook.com/sosland/mbn/2012_01_24
https://www.nxtbook.com/sosland/mbn/2012_01_10
https://www.nxtbook.com/sosland/mbn/2011_12_27
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https://www.nxtbook.com/sosland/mbn/2010_02_23
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