The Relationship between Chemical Leavening Agents and Three Gastric Indices in Rats Subjected to Restraint Stress

<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>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Nutrition

Year

1982

Author dc:creator

• Bartelmann, Holly E.

Contributors dc:contributor

• Kenneth I. Burke
• James W. Blankenship
• Gerald M. Shavlik

• Animal Experimentation and Research
• Laboratory and Basic Science Research
• Nutrition
• Nutritional Epidemiology
• Baking-powder; Yeast

Statement 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.

Language dc:language

English

Repository record dc:identifier

https://scholarsrepository.llu.edu/etd/1443

OAI identifier oai:identifier

oai:scholarsrepository.llu.edu:etd-2215