As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

Hexaploid triticale (X Triticosecale Wittmack) is rarely used for human consumption because of its poor bread-making quality. To create the genetic potential for bread-making quality similar to that of bread wheat (Triticum aestivum L), rye (Secale cereale L.) chromosome 1R in triticale cv. Presto was cytogenetically engineered to remove secalin loci Sec-1 and Sec-3, and to introduce wheat stor...

Iranian bread production methods are often unsanitary, in the last decades, different attempts were made to mechanize production of Iranian breads, but a few of them, due to a variety of factors, could succeed. The aim of this study is to examine various factors affecting the system of bread production in Iran and to provide effective solutions for the development of mechanized bakeries as the ...

This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and ...

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise fr...

Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...

Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrose...

barbari is one of the common flat breads iniranwhich has short shelf life as other flat breads. hurdle technology has been recently developed to produce the safe, sustainable, nutritious, delicious and economical foods. it is considered as intelligent use of different preservation methods to obtain the moderate and trustable storage of foods. in this investigation the effects of polyol (propyle...

The effects of protein quality improvement of white bread fed to female rats during pregnancy and lactation, under varying degrees of adequacy in food energy, on growth and brain development of the offspring have been studied. Weaning weight and the weight, protein and DNA of whole brain and major regions of the brain at weaning were determined. Lysine addition significantly increased all param...