abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

Azadbakht N1, Khosravinegad K2, Tarrahi MJ3 1. MSc in plant pathology, Khorramabad, Iran 2. BSc in livestock sciences, Khorramabad, Iran 3. Instrustor, Department of Epidemiology, Faculty of Health, Lorestan University of Medical Sciences , Khorramabad, Iran Abstract Background: Aflatoxins belong to a group of toxins called mycotoxins that infection with them can cause complications in humans...

OBJECTIVE To compare the breast-milk iodine concentrations (BMIC) of lactating women before and after the mandatory iodine fortification of bread in Australia in 2009. DESIGN Cross-sectional study. Breast milk samples were collected from two cohorts of women in South Australia within 7 d of delivery to determine BMIC. The percentage of samples with iodine concentration below 100 µg/l, a level...

zearalenone (zea) mycotoxin is a potent estrogenic metabolite. it is the primary toxin causing infertility, abortion or other breeding problems. a hplc method was validated for zea in foods using a monolithic column with sample clean-up on an immunoaffinity column. a certified reference material (crm) from fapas (uk) was analyzed. a survey of zea was performed on the 72 samples of rice, bread, ...

Results: Before the WIC revisions, when no bread or rice was provided through WIC, white bread dominated bread purchases among WIC households (78% of volume), and almost all rice purchased was white (94%). As a result of theWIC revisions, the share of 100% whole-grain bread in total bread purchases tripled (from 8% to 24%), replacing purchases of white bread; the share of brown rice rose to 30%...

Bread is an elementary part of the western diet, and especially rye bread is regarded as an important source of fibre. We investigated the heritability of eating bread in terms of choice of white and rye bread and use-frequency of bread in female and male twins in Denmark and Finland. The study cohorts included 575 Danish (age range 18-67 years) and 2009 Finnish (age range 22-27 years) adult tw...

Bread quality index was established using the instrumental analysis of bread parameters 12 that influence the consumers’ acceptability. The instrumental methods that describe 13 bread appearance, structure and texture have been chosen in order to enable the 14 identification and quantification of main discrepancies of wheat bread produced by 15 different processes such as fully baked frozen bre...

Bread and especially wheat bread as the basic food of society is one indispensable sources human nutrition. Color browning (caramelization) occurring in bakery products a result heat treatment an important indicator Maillard reaction (MR). As types, francala bread, grissini, rusk traditional oven-dry were examined. Antioxidant substances MR crust have place preventing colon cancer for terms hea...