Background: Today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and salt amo...

application of additives is one of the proper solutions in quality enhancement in bakery products such as gluten matrix promotion, softness and unity of the texture and delay in staling which are effectives on shelf life and marketability of the bread. so the aim of this study was to investigate the synergistic effect of datem, ssl and e471 as an emulsifier in level of 0.2% and 0.5% humectants ...

Pyrrolizidine alakloids (PAs) are known to cause hepatic veno-occlusive disease (VOD). Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [...

BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...

in this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% carboxy methyl cellulose (cmc) and 1% -κcarrageenan gum. a sample lacking gum was also produced as control. rice breads (with gum and without gum) were then produced by semi-industri...

introduction: contamination of foodstuffs with fungi and the toxins produced by them is a very important problem in human and animal feeding. in most villages around shiraz, in small-scale dairy farms, dry leftover bread which is mostly contaminated with fungi is used as a part of food ration for animals. the thin-layer chromatographic method which was used for determination of aflatoxin. inges...

Glucosylisomaltol is proposed as a new indicator of the browning reaction in baby cereals and bread. The glucosylisomaltol was synthesized from maltose and proline, purified by semipreparative HPLC, and characterized by NMR, high-resolution mass spectrometry, and GC-MS analysis. Analysis of glucosylisomaltol, previously separated from cereals by centrifugation, was carried out by reversed-phase...

some of vitamins and minerals in wheat, which exist in brain, are wasted in milling and do not enter into the flour. whey is especially rich in lactose, minerals and calcium phosphate. this deficit in bread can be compensated by whey to some extend. also whey can effectively postpone the staling of bread and improve the physicochemical properties of the bread. an attempt was made investigate th...