Male Sprague-Dawley rats fed diets of enriched yeast-leavened biscuits had no discernible advantage over those fed enriched chemically-leavened biscuits in three gastric indices studied. Restraint-stress administered to half of each dietary group was ineffectual in producing gastric ulcers, but did produce gastric color and appearance changes in fifty-eight per cent of the group receiving the chemically-leavened diet.
Thiamin and riboflavin-retention analyses done on various baked products produced conflicting results. Yeast-leavened products retained less thiamin and riboflavin than chemically-leavened products, but which chemical leavening agent was best for vitamin retention was different for each vitamin.
","abstract_html":"<p>Male Sprague-Dawley rats fed diets of enriched yeast-leavened biscuits had no discernible advantage over those fed enriched chemically-leavened biscuits in three gastric indices studied. Restraint-stress administered to half of each dietary group was ineffectual in producing gastric ulcers, but did produce gastric color and appearance changes in fifty-eight per cent of the group receiving the chemically-leavened diet.</p> <p>Thiamin and riboflavin-retention analyses done on various baked products produced conflicting results. Yeast-leavened products retained less thiamin and riboflavin than chemically-leavened products, but which chemical leavening agent was best for vitamin retention was different for each vitamin.</p>","abstract_has_math":false,"creators":["Bartelmann, Holly E."],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":["Kenneth I. Burke","James W. Blankenship","Gerald M. Shavlik"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1982,"date_issued":"1982-08-01T07:00:00Z","date_published":"1982-08-01T07:00:00Z","updated_at":"2026-07-24T02:53:44Z","subjects":["Animal Experimentation and Research","Laboratory and Basic Science Research","Nutrition","Nutritional Epidemiology","Baking-powder; Yeast"],"languages":["English"],"rights":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarsrepository.llu.edu/etd/1443","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Kenneth I. Burke","James W. Blankenship","Gerald M. Shavlik"]},{"key":"dc:creator","label":"Author","values":["Bartelmann, Holly E."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Animal Experimentation and Research","Laboratory and Basic Science Research","Nutrition","Nutritional Epidemiology","Baking-powder; Yeast"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarsrepository.llu.edu/etd/1443"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Male Sprague-Dawley rats fed diets of enriched yeast-leavened biscuits had no discernible advantage over those fed enriched chemically-leavened biscuits in three gastric indices studied. Restraint-stress administered to half of each dietary group was ineffectual in producing gastric ulcers, but did produce gastric color and appearance changes in fifty-eight per cent of the group receiving the chemically-leavened diet.
Thiamin and riboflavin-retention analyses done on various baked products produced conflicting results. Yeast-leavened products retained less thiamin and riboflavin than chemically-leavened products, but which chemical leavening agent was best for vitamin retention was different for each vitamin.
"]},{"key":"dc:title","label":"Title","values":["The Relationship between Chemical Leavening Agents and Three Gastric Indices in Rats Subjected to Restraint Stress"]}]}],"canonical_facts":{"dc:contributor":["Kenneth I. Burke","James W. Blankenship","Gerald M. Shavlik"],"dc:creator":["Bartelmann, Holly E."],"dc:description.abstract":["Male Sprague-Dawley rats fed diets of enriched yeast-leavened biscuits had no discernible advantage over those fed enriched chemically-leavened biscuits in three gastric indices studied. Restraint-stress administered to half of each dietary group was ineffectual in producing gastric ulcers, but did produce gastric color and appearance changes in fifty-eight per cent of the group receiving the chemically-leavened diet.
Thiamin and riboflavin-retention analyses done on various baked products produced conflicting results. Yeast-leavened products retained less thiamin and riboflavin than chemically-leavened products, but which chemical leavening agent was best for vitamin retention was different for each vitamin.
"],"dc:identifier":["https://scholarsrepository.llu.edu/etd/1443"],"dc:language":["English"],"dc:rights":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."],"dc:subject":["Animal Experimentation and Research","Laboratory and Basic Science Research","Nutrition","Nutritional Epidemiology","Baking-powder; Yeast"],"dc:title":["The Relationship between Chemical Leavening Agents and Three Gastric Indices in Rats Subjected to Restraint Stress"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:53:44Z"}