Soy Bread

Current Projects

Graduate Student: Timothy Vazquez (Advisor: Dr. Ken Lee)

Tim’s research utilizes a bread developed in the Vodovotz Lab which contains 30% soy flour and is enriched with Vitamin D. A pre-clinical trial was designed which fed the bread to a preventative prostate cancer murine model to test the effects of vitamin D and soy together on the prostate cancer incidence. While both soy and vitamin D have been shown to have a beneficial effect on prostate cancer, there could also be a synergistic effect because of the interaction between the soy isoflavones and the metabolism of vitamin D. The ongoing analysis hopes to evaluate this potential interaction using targeted and untargeted metabolomics.

Book Chapters

  1. Lodi, A. and Vodovotz, Y. Use of MRI to probe the water proton mobility in soy and wheat breads, in: Magnetic Resonance in Food Science, From Molecules to Man. A. Farhat, P.S. Belton and G.A. Webb (eds.) RSC press, Cambridge, UK. 2007, 83-88.
  2. Vodovotz, Y. Soy enriched bread, in: Technology of Functional Cereal Products, B. Hamaker (Ed.), Woodhead Publishing Ltd., Cambridge, UK. 2007, 388-408.

Publications

  1. Vittadini, E. And Vodovotz, Y. Changes in the physico-chemical properties of wheat and soy containing breads during storage as studied by thermal analyses. Journal of Food Science, 68(6): 2022-2027.
  2. Walsh, K. R., Zhang, Y. C., Vodovotz, Y., Schwartz, S. J., and Failla, M. L. 2003. Stability and bioaccessibility of isoflavones from soy bread during in vitroJournal of Agricultural and Food Chemistry, 51(16) 4603-4609.
  3. Zhang, Y.C., Albrecht, D., Bomser, J., Schwartz, S.J. and Vodovotz, Y. Isoflavone profile and biological activity of soy bread. Journal of Agricultural and Food Chemistry, 51(26):7611-7616.
  4. Zhang, Y.C., Lee, Y.C., Vodovotz, Y. and Schwartz, S.J. 2004. Changes in distribution of isoflavones and glucosidase activity during soy bread proofing and baking. Cereal Chemistry, 81(6):741–745.
  5. Riedl, K.M., Zhang, Y.C., Schwartz, S.J. and Vodovotz, Y. Optimizing dough proofing conditions to enhance isoflavone aglycones in soy bread. Journal of Agriculture and Food Chemistry, 53(21):8253-8258.
  6. Fernandez, U., Vodovotz, Y., Courtney, P. and Pascall, M.A. 2006. Extended shelf-life of soy bread using modified atmosphere packaging. Journal of Food Protection, 69(3):693-698.
  7. Lodi, A., Tiziani, S. and Vodovotz, Y. 2007. Molecular changes in in soy and wheat breads during storage as probed by NMR. Journal of Agriculture and Food Chemistry, 55(14): 5850-5857.
  8. Lodi, A., Abduljalil, A. and Vodovotz, Y. Characterization of water distribution in bread using magnetic resonance imaging. Magnetic Resonance Imaging,25, 1449-1458.
  9. Nilufer, D., Boyacioglu D., and Vodovotz, Y. 2008. Functionality of soy milk powder and its components in soy bread. Journal of Food Science, 73(4):75.
  10. Lodi, A. and Vodovotz, Y. 2008. Physical properties and water state changes during storage in soy bread with and without almond. Journal of Food Chemistry, 110:554-561.
  11. Nilufer, D., Serventi, L., Boyacioglu, D., and Vodovotz, Y. 2011. Effect of soy milk powder addition on staling of soy bread. Food Chemistry. 131:1132-1139.
  12. Ahn-Jarvis, J.H., Clinton, S.K., Riedl, K.M., Vodovotz, Y. and Schwartz, S.J. 2012. Comparison of soy bread and soy beverage to assess the impact of food matrix on isoflavone metabolism and biomarkers in men and women. Food and Function, 3:1051–1058.
  13. Simmons, A.L. and Vodovotz, Y. The effects of soy on freezable bread dough: A magnetic resonance study. Food Chemistry. 135:659–664.
  14. Simmons, A.L., Smith, K. and Vodovotz, Y. 2012. Soy ingredients stabilize bread dough during frozen storage. Journal of Cereal Science. 56:232-238.
  15. Ahn-Jarvis, J.H., Riedl, K.M., Schwartz, S.J. and Vodovotz, Y. Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials. Journal of Agriculture and Food Chemistry, 61(12): 3111–3120.
  16. Serventi, L., Chitchumroonchokchai, C. Riedl, K., Kerem, Z., Berhow, M.A., Vodovotz, Y, Schwartz, S.J., Failla, M.L. 2013. Saponins from Soy and Chickpea: Stability during Breadmaking and in Vitro Bioaccessibility. Journal of Agriculture and Food Chemistry, 61:6703-6710.
  17. Yezbick, G. Ahn-Jarvis, J.H. and Vodovotz, Y. Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads. Journal of Food Science. 78:1487-1494.
  18. Ahn-Jarvis, J.H., Clinton, S. K., Grainger, E. M., Riedl, K.M., Schwartz, S.J., Lee, M-L. T., Cruz-Cano, R., Young, G.S., Lesinski, G.B. and Vodovotz, Y. 2015. Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer. Cancer Prevention Research, 8(11)1045-1054.
  19. Lesinski, G. B., Reville, P.K., Mace, T. A., Young, G.S., Ahn-Jarvis, J.,Thomas-Ahner, J., Vodovotz, Y., Ameen, Z., Grainger, E. , Riedl, K, Schwartz, S. and Clinton, S.K. 2015. Consumption of Soy Isoflavone Enriched Bread in Men with Prostate Cancer Is Associated with Reduced Proinflammatory Cytokines and Immunosuppressive Cells. Cancer Prevention Research, 8(11) 1036-1044.

Reviews and Abstracts

  1. M. Ballard, T. Sporleder and Y. Vodovotz. 2001. Consumer acceptability of soy bread. AACC Book of Abstracts, P.154.
  2. Colakoglu and Y. Vodovotz. 2001. The effect of soy on the thermal and mechanical properties of bread during storage. AACC Book of Abstracts, P.159.
  3. C. Zhang, K. R. Walsh, M. L. Failla, S. J. Schwartz and Y. Vodovotz. 2002. The effects of in vitro soy bread digestion on isoflavone profile. IFT Book of Abstracts, P.108.
  4. C. Zhang, E. Vittadini, J. Sachleben, and Y. Vodovotz. 2002. Effects of soy on bread’s physico-chemical properties during storage. IFT Book of Abstracts, P.139.
  5. C. Zhang, D. Albrecht, J. Bomser, S.J. Schwartz, and Y. Vodovotz, 2002. Anti-cancer Activity of isoflavones in Soy Bread. IFT Book of Abstracts, P.200.
  6. C. Zhang, S.J. Schwartz and Y. Vodovotz. 2002. The effect of baking on water distribution and isoflavone composition in soy bread. AACC Book of Abstracts, P.116.
  7. Y. C. Zhang, D. Albrecht, S. Schwartz, J. Bomser, and Y. Vodovotz, 2003. Isoflavone composition and biological activity of extracts from soy bread crumb and crust. IFT Book of Abstracts, P.162.
  8. C. Zhang, E. Vittadini and Y. Vodovotz, 2003. Changes in water state and distribution in soy containing bread during storage. IFT Book of Abstracts, P.148.
  9. C. Zhang, S. J. Schwartz, Y. Vodovotz, 2003. The effect of bread making on isoflavone content and composition in soy bread. 5th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, P.41.
  10. Nilufer and Y. Vodovotz, 2004. Functionality of soy protein isolates in soy bread during storage. IFT Book of Abstracts, P. 28.
  11. C. Zhang, J. H. Lee, S. J. Schwartz, and Y. Vodovotz, 2004. Proofing condition on the distribution of isoflavones in soy bread. IFT Book of Abstracts, P.242.
  12. C. Zhang, J. H. Lee, Y. Vodovotz, and S. J. Schwartz, 2004. Almond addition enriches isoflavone aglycones in soy bread. IFT Book of Abstracts, P.246.
  13. Nilufer and Y. Vodovotz, 2004. Effect of soluble and insoluble soy fiber on the properties of soy bread during storage. IFT Book of Abstracts, P.67.
  14. Smith and Y. Vodovotz, 2004. Effects of freezing on the physico-chemical properties of breads made from soy and wheat doughs. IFT Book of Abstracts, P.67.
  15. Tiziani, Y.C. Zhang and Y. Vodovotz, 2004. Changes in proton and carbon-13 NMR of wheat and soy breads during storage. 7th International Conference on Application of Magnetic Resonance in Food Science. Abstract #41.
  16. Tiziani, Y.C. Zhang, A. Lodi, and Y. Vodovotz, 2004. Characterization of Wheat and Soy Breads by 1H and 13C NMR during Storage. XXXIV National Congress on Magnetic Resonance. P. 102-P
  17. Lodi and Y. Vodovotz, 2005. Characterization of water mobility in stored soy and wheat breads using magnetic resonance imaging. IFT Book of Abstracts, P. 202.
  18. Lodi, S. Tiziani, and Y. Vodovotz, 2005. Relaxation times and cross relaxation nuclear magnetic resonance spectroscopy characterization of soy and wheat breads. AACC Book of Abstracts, P. 112.
  19. Vodovotz, 2006.Characterization of water proton mobility and distribution in soy and wheat breads using MRI. 8th International Conference on Application of Magnetic Resonance in Food Science. Oral presentation.
  20. Lodi, S. Tiziani, and Y. Vodovotz, 2006. Characterization of soy bread with and without almond by nuclear magnetic resonance magnetization transfer spectroscopy. IFT Book of Abstracts, P.60.
  21. Nilufer, D. Boyacioglu, Y. Vodovotz, 2007. Principal component analysis (PCA) of the effects of soymilk powder components on soy bread quality during storage. IFT Book of Abstracts.
  22. Lodi and Y. Vodovotz, 2007. Water state and distribution during storage of soy bread with and without almond. The 10th International Symposium on the Properties of Water (ISOPOW X). ISOPOW Book of Abstracts, P. 69.
  23. Serventi and Y. Vodovotz, 2008.  Effect of soy saponins on soy bread loaf quality.13th ICC Cereal & Bread Conference-Cerworld 21st.
  24. Ahn-Jarvis, K. Riedl, S.  Schwartz, and Y. Vodovotz, 2009. Modulating isoflavone profile using a soy-almond bread system. Russell Klein Memorial Nutrition Research Symposium.
  25. Simmons and Y. Vodovotz, 2011.  The assessment of water mobility in soy-based bread dough by Magnetic Resonance Imaging (MRI). AACC International Meeting.
  26. Goetz, A. Simmons, Y. Vodovotz. 2012. The Effects of Baking on the Action of Trypsin Inhibitors in Soy Bread. 17th Annual Denman Undergraduate Research Forum.
  27. H. Ahn-Jarvis, S.K. Clinton, K.M. Riedl, S.J. Schwartz, E.M. Grainger, and Y. Vodovotz. 2012. A phase II evaluation of isoflavone pharmacokinetics and excretion after consumption of soy and soy-almond bread in men with asymptomatic prostate cancer. Russell Klein Memorial Nutrition Research Symposium.
  28. M.D. Teegarden, K.M. Riedl, N.H. Hooker, S.J. Schwartz, and Y. Vodovotz, 2013. Development of a Vitamin D2 Fortified Soy Bread for Use in Clinical Trials. Institute of Food Technologists Annual Meeting.
  29. J.H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, K.M. Riedl, S.J. Schwartz and Y. Vodovotz, 2013. Isoflavone pharmacokinetics and metabolism after consumption of soy and soy-almond bread in men with asymptomatic prostate cancer. American Association of Cancer Research, Washington, D.C.
  30. J.H. Ahn-Jarvis, S.K. Clinton, E.M. Grainger, K.M. Riedl, S.J. Schwartz and Y. Vodovotz, 2013. Isoflavone pharmacokinetics and metabolism after consumption of soy and soy-almond bread in men with asymptomatic prostate cancer. OARDC Annual Conference, Columbus, OH.