abstract: acrylamide is a chemical compound that has been widely used since the last century for various applications. it is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. since bread is one of the primary foods of iranian people, the determination of acrylamide content in bread might be considered im...

the effect of adding sodium stearoyl-2-lactylate (ssl) and propylene glycol (pg) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. the obtained results showed that addition of ssl caused an increase in the crumb and crust l* and cell density. the a*, b*, avera...

barbari is a common iranian flat bread that has a short shelf life. the effect of low density polyethylene/clay nanocomposite film was investigated for the package and shelf life of the flat bread when stored at different temperatures and relative humilities with different percentages of nanoparticles. nanoclay concentrations of 2% and 6% were used for the nanocomposite and pure polyethylene wa...

Ovine rinderpest or goat plague is an economically important and contagious viral disease of sheep and goats, caused by the Peste des petits ruminants virus (PPRV). Differences in susceptibility to goat plague among different breeds and water buffalo exist. The host innate immune system discriminates between pathogen associated molecular patterns and self antigens through surveillance receptors...

individual daily requirements recommend 25-35 g dietary fiber to maintain overall health and aid digestion. dietary fiber exists in fruits and vegetables, but can also be obtained by adding wheat bran to bread. wheat bran, however, contains high levels of phytic acid that is known to chelate iron, calcium, zinc, and magnesium and form complex phytic acid cations that reduce their bioavailabilit...

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introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

the main aim of this study was to improve the bread quality and to postpone its staling. therefore, sugar beet pulp powder was added to barbari bread dough formulation at five levels of 1, 3, 5 and 10% (w/w, flour basis). then the properties of dough and the resulting bread were studied. the results showed that with increasing the sugar beet pulp powder, the water absorption of the dough and th...