Chapter 1:

INTRODUCTION

1.1 General

Bread is a much loved staple food with a vast variety of flavors, ingredients and nutrients.
Granary, sour–dough, brown, cheat bread, yellow, anise flavored, brown roll, rye bread, to
name but a few. Despite being unjustly accused for contributing to weight gain, bread still
remains the basis of our daily diet[1] .

Bread has a historical importance in many Western and Eastern societies and as a staple food
in many countries of the world[2] . Bread is an important source of food in Bangladesh. It is
consumed extensively in homes, restaurants and hotels. Bread is made from low protein
wheat and it usually contains several ingredients that would help improve the quality of the
bread. Some of the basic identified ingredients, apart from flour are table salt, sugars,
flavours and at least a flour improver such as potassium bromate. The major challenge in both
flour milling industry and bakeries is the baking quality of flour, which is determined by the
capacity of the dough prepared from it to retain gas. As a result of wide variations in the
composition of flour, various treatments and supplements/conditioning agents (flour/bread
improvers) are added for strength during mixing, extensibility for molding and also to
increase loaf volume and texture. Over the years, several improvers have been used but
studies have shown some to be deleterious to health, thereby necessitating their ban. The use
of potassium bromate has been a common choice among flour miller and bakers throughout
the world because it is cheap and probably the most efficient oxidizing agent. It acts as a slow
oxidizing agent throughout the fermentation proofing and baking process affecting the
structure and the rheological properties of the dough. As a result, many bakeries use
potassium bromate as an additive to assist in the raising process and to produce a texture in
the finished product that is appealing to the public[3] .
Potassium bromate is a white crystalline, granule or powder which is colourless, odourless
and tasteless. It has no medicinal value but it is usually added to flour as a maturing agent to
dough, to fish paste as a conditioner and also to beer or cheese[4] . Studies have shown that
potassium bromate has adverse effects on health and its health effects are divided into two
categories. The first category deals with effects related to noncancer effect. This includes its
effect on the nutritional quality of bread. It degrades vitamins A2, B1, B2, E and niacin which
are the main vitamins available in bread.

Studies (IARC, 1999) have shown significant differences in essential fatty acid content of
flour treated with bromate or in bread made from flour containing bromate [5]. In humans,
potassium bromate can cause cough and sore throat when inhaled. Abdominal pain, diarrhea,
nausea, vomiting, kidney failure, hearing loss, bronchial and ocular problems, are some of the
other noncancer health problems associated with ingestion of potassium bromate[6] . In the
second category, numerous studies have revealed the potential of potassium bromate to cause
cancer in experimental animals and in humans[7] . In Bangladesh, and in many parts of the
world, use of potassium bromate as bread improver has been banned [8] . In Bangladesh
however, some bread makers/bakeries have continued to include potassium bromate in their
bread. Furthermore, a preliminary survey revealed that some other materials employed in
bread making (e.g. water) and the environments where these bakeries are located are not free
from contamination by heavy metals such as lead[3] .

Figure 1.1: Different types of bread collected

1.2 The Benefits of Bread for Our Health

Bread is an excellent source of complex carbohydrates that give our body the energy it needs
and plays an important role in balancing the levels of glucose in the blood. Most types of
bread have vegetal proteins of low nutritional value and very few fats. They also contain B
vitamins–which contribute to the metabolism of proteins, as well as to cell
substitution. Vitamin E is an efficient antioxidant capable of dissolving clots forming in the
blood, also micronutrients, like iron, potassium, calcium and selenium, which benefit our
health in many different ways: iron plays an important role in cell development and
oxygenation, potassium contributes to the balanced operation of the cells, calcium contributes
to the density of the bones and to their overall firmness and health, while selenium is a
powerful antioxidant[1] .

Different bread products contain varying amounts of fiber and this is an essential nutrient to
eat every day. Bread will most often contain insoluble fiber, which comes from sources like
whole wheat flour. Our bodies can’t break down and absorb this type of fiber, so it goes
through us relatively intact, helping to sweep through the digestive system. Bread with
ingredients that include soluble fiber, like oats or barley. Soluble fiber dissolves into a gel in
water and can help lower blood sugar and cholesterol levels.

Bread has a prebiotic effect and this bread health benefit comes courtesy of fiber, which acts
as a prebiotic. Our bodies contain beneficial bacteria known as probiotics. These are
sometimes called good gut bacteria. When we eat bread products with fiber and carbs, the
probiotics consume those nutrients and continue maintaining our body’s healthy balance.
When probiotics consume fiber from the food we eat, they turn that into different things,
including butyric acid. This short-chain fatty acid is responsible for giving colon cells the
energy they need to function. Around 70% of the energy our colon cells get comes from
butyric acid. That means eating bread with dietary fiber can help keep our digestive system
functioning in addition to our good gut bacteria. Bread contributes to weight gain only when
consumed in great quantities and when it is part of an unbalanced diet. All types of bread
generally correspond to the same amount of calories. Bread will become a bit more fattening
when it contains seeds, sesame and dried fruits.
Bread, when consumed in proper quantities, not only does not contribute to weight gain but it
can also give our body plenty of nutritional values necessary for its good functioning![9]

1.3 Ingredients of bread

The main ingredients for cookie making are flours, water, yeast, sugars and salts which are
mixed together with water. To these ingredients, various small ingredients may be added for
leavening, flavour and texture.

1.3.1 Flour

It is the main ingredient used in making bread. Usually strong flours are used in bread
making[10] . Flour is any milled cereal grain (or occasionally groundnut meal), but the most
common flour used in bread baking is wheat flour. Wheat flour comes in many different
varieties such as all-purpose flour, bread flour, and whole wheat flour. The wheat flour is
mostly composed of carbohydrate (as starch); it also includes protein and fat, together with
some fibre, ash and trace minerals and vitamins. Whole Wheat flours have lesser
concentration of gluten as the bran content is increased. This causes a weaker structure in the
bread. Since the bran particles are slightly abrasive, they cut the gluten fibres resulting in a
loaf with a smaller crumb. It is the gluten in flour that, when the dough is kneaded, helps
form the elastic meshwork that traps the gas bubbles formed by yeast and makes the bread
rise, creating a light structure. It adds nutritional value to the product. It builds the structure to
the product. It holds the other ingredients together & they are distributed evenly into the
dough or mixture. It is the backbone of the bakery products.

The presence of the bran particles also allows a higher moisture absorption, resulting in a
fermentation time. When the germ is present in the flour there is a higher enzyme activity, as
a result of which the gluten develops faster and the breads are made with a shorter
fermentation time[10] .
1.3.2 Starch

Starch is a complex polysaccharide made up of a large number of glucose units joined

together by glycosidic bonds. It is white, tasteless, and odorless powder. It has a variable
molar mass. It is insoluble in alcohol and in cold water. Its chemical formula is (C 6H10O5)n .
Two types of molecules comprise pure starch: amylose and amylopectin. Both amylose and
amylopectin are polysaccharides comprised of glucose residues. They differ in structure:
amylose is a linear chain of glucose molecules connected by α-(1,4) glycosidic bonds
whereas amylopectin is a branched-chain of glucose molecules linked linearly with α-(1,4)
glycosidic bonds and α-(1,6) bonds at intervals of 24 to 30 glucose subunits. Since starch is a
polysaccharide consisting essentially of D-glucose, it, therefore, belongs to a group of α-
glucans.

Amylopectin is more soluble in water and easier to digest than amylose. Its solubility is due
to the many endpoints, which can form hydrogen bonds with water. In general, starch
contains 75 -80% amylopectin and 20-25% amylose by weight[11] .

Figure 1.2: Structure of amylose

 Figure 1.3: Structure of amylopectin

1.3.3 Yeast

Yeast is a single cell microorganism which causes the leavening in the dough. Yeast is the
heart of the bread-making process. It’s the essential ingredient that makes the dough rise and
gives home-baked bread its wonderful taste and aroma. Other ingredients are added to
complete the reactions that result in a perfectly baked loaf of hot, crusty homemade bread. In
each yeast packet, there are thousands of living plant-like microorganisms. It converts the
natural sugar in the flour into tiny bubbles of carbon dioxide that are trapped in the dough.
During baking these bubbles expand to give the texture and lightness to the dough.
Yeast is available in two forms—dry and compressed. The ideal temperature for yeast to act
is 25°C. The primary function of yeast is to change sugar into carbon dioxide so that the
dough is aerated.
When dispersed in water with yeast food, the yeast exudes an enzyme that changes sucrose
into dextrose, which is then absorbed by the yeast cell. Inside the cell, this is broken down
into carbon dioxide and other by-products. Yeast also has enzymes which change protein into
simpler compounds which can pass through the yeast cell membrane [10] . The dough rises
faster in a warmer area because the rate of a chemical reaction increases as the temperature
increases. The production of carbon dioxide from sugar is a chemical reaction.

C6H12O6+6O2→6CO2+6H2O

The reaction goes faster at warmer temperatures because

more molecules have enough energy to react. The
difference is that in bread dough the reaction is controlled
by enzymes in the yeast. The reaction speeds up until an
optimum (best) temperature is reached.

Figure 1.4: Effect of yeast on bread

Yeast works best within a temperature range of 25 to 40°C. Above this, fermentation
becomes rapid but the yeast gets weaker successively and is finally killed at 70°C. At this
temperature, yeast is completely retarded though it is not damaged. Yeast can never dissolve
completely in water, though it is just dispersed well into it. One could use a whisk to
effectively distribute[12].

Figure 1.5: Effect of temperature on rate of enzyme activity

1.3.4 Water

Water is the most commonly used liquid in bread making. It moistens the flour and helps in
forming the dough. It also aids in the baking process. Water performs the following three
main functions in the bread dough:

1. Helps hydrate and moisten the insoluble proteins.

2. Disperses the yeast amongst the entire dough.

3. Binds the flour and other ingredients into a dough.

It is observed that the water content in the dough greatly affects the rate of fermentation. The
speed of fermentation is greater in the fermentation and dough process as compared to sponge
and dough process, which have an increasing level of hydration.

As the fermentation time increases it becomes essential to reduce the water content to effect a
higher ripening of the dough. The amount of water present will also greatly affect the texture
of the final dough obtained.

Hard water has a higher alkalinity. As yeast works best in an acidic medium, fermentation
can be slower in the initial stages if hard water is used. However as the fermentation proceeds
the acids produced will neutralize this alkalinity and then the fermentation will continue at a
brisk pace. Also, the alkalinity and the mineral salts will tighten the gluten and thus the dough
will be firmer. Very hard water also has magnesium sulphate which has a retarding action on
the yeast. Breads can be made with both hard and soft water, provided the physical
adjustments are made. When the dough is needed for longer duration of time, the temperature
in the dough increases due to friction[10] .
1.3.5 Sugar

The main function of sugar is to act as food for yeast. It helps in developing flavour and
colour. Sugar is the primary food that the yeast feeds on to produce alcohol and carbon
dioxide. With the exception of lactose, yeast can break down all the other sugars present in
the dough, either naturally in the flour or as an addition of sugar, mainly sucrose or
sometimes, maltose[10] . Sugar being hygroscopic in nature, absorbs and retains the moisture.
The products remain moistened for a longer time. It caramelizes when heated, which provides
dark brown colour to the product.

Common sugar (sucrose) is a carbohydrate derived from sugar cane or sugar beet. It is a
disaccharide composed of two monosaccharides, a molecule of glucose joined to a molecule
of fructose. Sugar is used in cookies formulations in a granulated or powder form.

Figure 1.6: Structure of sucrose

Flour naturally contains about two and a half to three per cent of sugar in the form of sucrose
and maltose. This is enough for the yeast in the initial parts of the fermentation. However in
the final proof when maximum of the sugar is required to be broken down for an optimum
rise, the natural sugars are exhausted and the addition of sucrose or maltose is required.

Sugar has a solvent effect on gluten and this greatly affects the quality of the crumb in bread
loaves. To counteract this, a mineral improver is used and excess salt is used as salt has a
stabilizing effect on the gluten. Sugar has many roles to play in dough. Few of these are as
follows:
i. The main function of sugar in bread making is to provide food for yeast, which in turn,
produces CO2 gas, that raises the dough fabric. Sugar is the primary food for the yeast.

ii. It helps improve the crust colour. It gives golden brown crust color of bread.

iii. Sugar also acts as preservative and this behaves as an anti-staling agent.

iv. Some sugars act as bread improvers.

v. Sugar helps the bread to retain moisture, thereby keeping the bread moist.

vi. Some sugars impart flavours, for example, treacle, honey, and demerara sugar. [10]

1.3.6 Salts

Salt is an important ingredient in bread baking because it slows rising time allowing the
flavor of the dough to develop, and it adds to the flavor of the baked product [12] . The main
function of salt is to control the action of yeast as it slows down the fermentation process. It
should be mixed with flour for best results. It also provides flavour to the bread. Some of the
functions of salts are as follows:

● Salt imparts taste to bread. It helps to control the yeast activity in bakery products
● The salt has a tightening action on flour proteins, it improves the gas retention
power of the dough
● It helps to keep the bread fresh and moist for longer time
● It enhances the flavour of the products
● The crust color of the product is improved
● It controls the production of unwanted acids in the dough
● It gives stability to gluten[13] .
1.3.7 Fats or shortenings

Fats are esters of fatty acids and glycerol that form triglycerides in which three fatty acids are
attached to a glycerol molecule[14] . Fats have a physical effect on breads rather than any
chemical reaction.

Figure 1.7: Formation of fat (triglyceride)

Fats such as butter and lard are used to provide flavour and softness to the texture. Different
kinds of fats are used for different breads such as olive oil for focaccia (Italian bread). Fat
being a shortening agent reduces the toughness of the gluten and mellows the final product. It
increases the nutritious value of the bread. It helps retain moisture in the baked product,
thereby keeping it moist. Fats, such as butter, vegetable oils, lard, or that contained in eggs,
affect the development of gluten in breads by coating and lubricating the individual strands of
protein giving extra volume to the final product. They also help to hold the structure together.
If too much fat is included in a bread dough, the lubrication effect causes the protein
structures to divide. A fat content of approximately 3% by weight is the concentration that
produces the greatest leavening action. In addition to their effects on leavening, fats also
serve to tenderize breads and preserve freshness. As the amount of fat increases, the
fermentation rate decreases. This is because the fat will form a thin layer on the yeast cell
membrane hindering the release and the absorption of the materials. Thus yeast quantity is
slightly increased[10] .
1.3.8 Milk, buttermilk, cream or juice

Milk, buttermilk, cream or juice may be added to improve the flavor and taste of bread. Only
warm liquids should be added to dry ingredients in a recipe because:

 A too-cool liquid will slow or stop yeast action.

 A too-hot liquid will destroy the yeast and prevent it from rising.

Ideal temperature ranges are 100°F–110°F, when yeast is dissolved directly in water; 120°F-
130°F when undissolved yeast is added to dry ingredients[12] .

Milk makes the bread whiter and softer, and provides moisture and a distinct flavour. Milk
also has a physical effect on bread in the form of the tightening effect of gluten by the action
of ‘casein’ or the milk protein. However boiling or pasteurization neutralizes the effect to a
great extent. Lactose or milk sugar is the only sugar which cannot be fermented by yeast and
hence it remains in the dough right till the end, resulting in a good crust colour. Milk is
generally used in powdered and skimmed form and hence the amount of water taken up in the
dough is slightly more, though not considerably [10] . It improves the nutritional value of bread.
It has a beneficial effect on the physical qualities of bread. It has a tightening effect on flour
proteins which improves the gas retention power of dough. Milk can be used in bread in any
form – fresh, condensed, milk powder etc[15] .

1.3.9 Egg:

Eggs add food value, color and flavor to breads. They also help make the crumb fine and the
crust tender[12] . Eggs are used for richness and to give lightness and colour. Eggs are again
rich in protein and hence will tighten the gluten strands, but this effect gets balanced, as the
fat in a yolk helps to soften the gluten as well. The use of eggs will yield softer bread. In
many types of bread where a hard structure is required like hard rolls, one does not use eggs
in the recipe[10] .
1.3.10 Food additives in bread

The ancient Chinese unknowingly used traces of ethylene and propylene from burning
paraffin to ripen fruit, although additives were probably used originally simply to preserve
food. Smoking is an ancient method of food preservation, usually for meat or fish, which
relies partly on drying and partly on the preserving chemicals in the smoke.

Similarly, the resins added to Greek wine act as mild preservatives, and in classical times, the
pitch linings of amphorae contributed substances that helped to preserve the wine carried in
them. It is possible, however, that the first additive deliberately used to preserve foods was
salt. Salted foods, especially fish, were known in antiquity. Salt was used lavishly as a
preservative; the Romans made a fish sauce, liquamen, in which the fermentation, as well
as the keeping quality, was controlled by adding salt. Salt is, however, so familiar and is used
so much in such proportions that we now think of it as an ingredient, in contrast to an
additive.

The same could be said of sugar, which emerged much later, possibly from India. Salt,
however, is a simple inorganic chemical, whereas cane (or beet) sugar is a rather more
complex organic molecule. White granulated sugar is a very pure chemical of great value in
food preparation, whether in the home or factory. In honey and dried fruits, the sugar
present acts as a preservative as does cane sugar in jams - the value of sugar as a flavoring is
obvious. Sugar is a functional additive, but today, like salt, it too is thought of as an
ingredient. However, saltpeter (sodium nitrate), which has been used from ancient times as a
preservative, is not considered an ingredient but is firmly classified as an additive and is
subject to continuing scrutiny[16] .

The use of additives in bread is controlled by general additives legislation, while The Bread
and Flour Regulations 1998 require the addition of certain nutrients to flour. Various
enzymes and processing aids are used throughout the food manufacturing industry. Any
enzymes used in bread are deactivated by heat and therefore there is no requirement for these
to be listed on the label.

The following additives would commonly be included among the ingredients listed on bread
wrappers:
 Flour Treatment Agents

These are used to ensure good loaf volume and improve the crumb structure. Ascorbic
acid (E300 otherwise known as vitamin C), is the most common flour treatment agent
used in breadmaking. Some bakers also use L-cysteine Hydrochloride (E920)
exclusively from vegetarian sources.

 Emulsifiers

All emulsifiers are based on vegetable oils. They are used to provide dough stability
in addition to improving loaf volume and crumb structure, and in maintaining
softness:

 E471: Mono- and di-glycerides of fatty acids

 E472(e): Mono- and di-acetyltartaric acid esters of mono- and di-glycerides of fatty
acids

 E481: Sodium stearoyl-2 lactylate

 E482: Calcium stearoyl-2-lactylate

 E322: Lecithin.

 Preservatives

Preservatives are used to prevent the growth of micro-organisms that would make
food unwholesome to eat. The preservatives used in bread fall in to two broad
categories: natural and artificial. They work by either increasing the acidity of the
bread or by directly acting on the micro-organisms themselves. The use of
preservatives is regulated and controlled by the EU.

Vinegar and naturally fermented wheat flour can both function as preservatives. They
are natural ingredients so they do not have a designated E number. Commonly used
artificial preservatives include Calcium Propionate (E282) and Potassium Sorbate
(E202). All these act by making the bread more acidic in the same way as the
fermentation does in sour doughs[17] .
1.3.11 Bread Improvers

Flour is of variable quality and hence it becomes necessary at times to add bread improvers to
the dough to bring the final product to a set standard. Bread improvers may be divided into
three main categories. These include:

i. Those of mineral nature, used by the miller.

ii. Those of organic nature, mainly enriching agents.
iii. Those of the mineral and organic categories which are also foods for yeast.
Mineral improvers are popular because they increase the yield of the bread by
necessitating the use of extra water. Some of the mineral improvers have a slight
drying effect on the crumb[10] .

1.4 Ultraviolet-visible spectrophotometry

Ultraviolet (UV)–visible spectrophotometry is widely used in biochemistry, both for the

determination of species and for studying biochemical processes. This technique enables the
determination of micromolar concentrations of substances and has a broad scope of
application in this field since most biochemical compounds absorb in the UV–visible region
or can be converted into some absorbing derivative. On the other hand, this often results in
interferences during the determination of the compound of interest, interferences that are
minimized by using either derivative spectrophotometry, particularly in the presence of
strong background absorption or, to a lesser extent, differential spectrophotometry. [18]

The Principle of UV-Visible Spectroscopy is based on the absorption of ultraviolet light or

visible light by chemical compounds, which results in the production of distinct spectra.
Spectroscopy is based on the interaction between light and matter. When the matter absorbs
the light, it undergoes excitation and de-excitation, resulting in the production of a spectrum.
When matter absorbs ultraviolet radiation, the electrons present in it undergo excitation. This
causes them to jump from a ground state (an energy state with a relatively small amount of
energy associated with it) to an excited state (an energy state with a relatively large amount of
energy associated with it). It is important to note that the difference in the energies of the
ground state and the excited state of the electron is always equal to the amount of ultraviolet
radiation or visible radiation absorbed by it.

The statement of the Beer-Lambert law can be written as follows: When a beam of
monochromatic light is made incident on a solution that contains a substance that absorbs the
monochromatic light, the rate at which the intensity of the beam decreases along the
thickness of the solution is directly proportional to the concentration of the absorbing
substance in the solution and is also directly proportional to the intensity of the incident
monochromatic radiation.

As per the Beer-Lambert law, the greater the number of absorbing molecules (that have the
ability to absorb light of a specific wavelength), the greater the extent of absorption of the
radiation[19] .

Figure 1.9: Double beam uv-visible spectrophotometer

Beer–Lambert law relates the optical attenuation of a physical material containing a single
attenuating species of uniform concentration to the optical path length through the sample
and absorptivity of the species. This expression is:
 A= €bc

Where,

 A is the absorbance
 € is the molar attenuation coefficient or absorptivity of the attenuating species
 b is the optical path length in cm
 c is the concentration of the attenuating species[20] .

1.5 Bread industry and consumer demand of bakery bread in

Bangladesh

A fundamental human right is to access safe food. Bread is an essential food that does not
need additional preparation before consumption[21] . In Bangladesh, bread is primarily
consumed by all classes of people during breakfast, evening snacks, and school tiffin. It is
affordable and one of the most familiar convenient foods available for consumption. It is
consumed as a portion of favorite food made from wheat with low protein. Following the rise
in income and the changing socio-economic condition of the people, food habit has gradually
been transforming and thus helping drive up demand for wheat-made products, both baked
and homemade, in last two decades in the country. wheat consumption has increased to 6.5-
7.0 million tonnes in the country in recent years which was hardly 2.5 million tonnes in
2000s. Homemade bread (ruti, parata), commercial bread, cakes, bun, muffins, noodles, pasta
etc. are now popular breakfast and snack items, and meeting a good portion of food demand.
The government should ensure safe bakery, confectionery and snack items by enacting an
effective food safety regulation. Bakery items and banana on the roadside tea shops are now
key breakfast items for day labourers. The prices should also be monitored on regular basis to
protect the interests of commoners[22] .

Flour, salt, yeast, water, and flour improvers are the major constituents of bread [23] . Bread is
categorized as a dietary source of carbohydrates, vitamins, and some minerals such as
selenium, copper, magnesium, and dietary fiber[24] . Several dough conditioners mature the
flour, stabilize the bread dough's gluten network, and increase its elastic properties[25] .
The bread industry is one of the most stable sector in the food manufacturing industries in
Bangladesh and it is rapidly growing. Bread has a high consumer demand as it is eaten by
almost all classes of people. The main reasons for its high consumption are due to the fact
that breads are cheap, ready to be eaten, highly nutritious. It would be fair to say that
nowadays bread has become a common household food commodity and its popularity is
increasing day by day[26] . The industry currently faces 3 major obstacles:

 High Competition:
Consumer demands for high quality and low prices have been met by various
producers automating their operations. Despite this, more product lines are expected
to be launched by big players as consumer preferences are changing.

 Imported Ingredients & Duty:

Local manufacturers procure most ingredients for production locally. However,
Bangladesh is not a major producer of wheat or palm oil, which is required for biscuit
manufacturing. As a result, most ingredients are imported and exposed to foreign
exchange risks which highly affect profitability. There is a 20% supplementary duty
on powdered milk, butter and other dairy oils, and spreads, resulting in greater cost of
goods sold, negatively impacting producers’ bottom line.

 Lack of R&D Facility:

Recently the industry has seen a high positive growth in exports due to its ability to
ensure better quality products, however, is limited by a lack of R&D facilities to
develop new products/flavors and ensure quality to a greater degree. Unless this
challenge is addressed, it may turnout to be a major obstacle in scaling production or
meeting growing demands for exports[27] .

The bread market is divided into three sections- bread of general bakeries, bread of
small local firms and bread of established big firms. Some of the major bread
manufacturers are Haque Food Industries limited, Fulkoli Bread and Biscuit Factory,
Nabisco Biscuit & Bread Factory Ltd., Bonoful Company Limited, Desh Bondhu
Bread & Biscuit Factory, All time bread (Pran) etc.
1.6 Adverse effect of bread consumption on health

Everybody enjoys eating bread in the morning as breakfast. Breads are cheap and high on
nutritional values. However, they are not as healthy as they sound, and when breads are
consumed excessively they do more harm than good and have certain adverse impacts on the
human body. Some detrimental effects are as follows:

 Gaining weight

Bread will increase the likelihood of eating other unhealthy foods and ingredients.
This is because bread is typically paired with processed meats, high-fat nut butters,
and cheeses high in saturated fat. Individuals who ate two or more portions of white
bread a day were significantly more likely to become overweight or obese than those
who ate one serving of white bread or less per week.

 Always hungry

Most breads are ultra-processed and contain little to no nutrient sensors. This means
when you eat it, your body doesn't really identify any sense of fullness or satiety. You
end up spiking insulin and blood sugar, leading to more hunger.

 Stomach frequently hurts

Some breads that market as 'high fiber' options might include added fibers such as
inulin and beta-glucan, which have been associated with stomach discomfort,
like bloating and gas, when eaten in excessive amounts.

 Pre-diabetes
 Eating too much bread, especially the highly refined bread you find at the grocery
store, can lead to increased inflammation levels in the body, which can cause insulin
resistance, a condition that is frequently a precursor to diabetes.

 High blood pressure

Bread and rolls are the top two sources of sodium—a nutrient known to raise blood
pressure—in the American diet. Even a relatively modest amount of bread can cause
risk of hypertension to soar. Consumption of just one piece of white bread a week was
associated with an increased risk of elevated blood pressure[28].

1.7 Objectives of present study

Bread is one of the most popular choices of snack among all ages people[29] . They consume
bread for breakfast and other times specially as different fast-food items. Bread is an essential
part in fast food such as pizza, burger, hotdog etc. Reasonable price is one of the reasons for
the popularity of bread. To prevent deterioration and make it testy & attractive, different
types of food preservatives and additives are added in breads [30] . So there is a growing
concern about the detrimental effect of bread consumption on the human body.

The purpose of the present study is to determine the quantity of KBrO3 contents in various
local bakery bread that are available in different markets in Dhaka city, Bangladesh.
Moreover, the moisture and ash content of these breads will be evaluated as well. Moisture
content affects taste, texture and shelf-life for foods[31] . The determination of the ash content
serves to estimate longevity and the degree of endosperm separation from the bran during
milling i.e. the grade of flour. Generally, flours thought to be of higher quality are more
refined and produce less ash[32] . Regularly consuming too much sugar raises the risk of
several dangerous health problems, including heart disease, obesity and type 2 diabetes.
Amount of sugar in bread is a very important parameter for our health [33] . Total sugar content
of different bread samples will be studied.
In Bangladesh, there are numerous local bakeries in the country that BFSA fails to regulate.
According to various media sources, the breads are manufactured in unsanitary environments
by these local bakeries and are prepared by using ingredients that are low on nutritional
values along with other ingredients that are harmful to health. To reduce the cost of
production, many of these bakeries use fats derived from animals, which are cheap and
unhealthy, instead of using vegetable oils[34] . The unsupervised local bakeries operating
without any government regulations may be a direct threat to the public health. It is,
therefore, very important to determine the accurate analytical data regarding the nutritional
values of these local bakery breads. Undoubtedly, the analytical information produced by the
present study will be beneficial in making bread consumption in Dhaka city safer.