there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest wate...

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

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Thirty-two weaned male Barbari kids (av. age, 144.65 days; weight, 9.43±0.24 kg), reared under intensive system of feeding, were divided equally into four groups (T1, T2, T3 and T4) to investigate the effect supplementation different levels concentrate mixture on voluntary intake, growth performance, carcass traits quality. All fed with Bengal gram straw ad lib. + green fodder as basal ration s...

Approximately five million live ruminants are imported annually into Saudi Arabia. The majority of these animals are imported shortly before the pilgrimage season from Sudan and the Horn of Africa, where foot and mouth disease (FMD) is known to be enzootic. This study was designed to investigate the impact of the importation of these live ruminants on the epizootiology of FMD in Saudi Arabia. T...