The present study highlights the molecular regulation of iron transport in soyFER1-overexpressing transgenic rice. Accumulation of iron in three different seed developmental stages, milk, dough, and mature, has been examined. The transgenic seeds of the milk stage showed significant augmentation of iron and zinc levels compared with wild-type seeds, and similar results were observed throughout ...

In flour milling, tempering is the last process applied to wheat before grinding and it has a unique vital role in processing technology. conventionally done one step. this study, two bread (Triticum aestivum L.) varieties (Adana-99 Russian) with different hardness degree were subjected two-step addition single-step (classical) process. The potential of treatment a) improve qualities b) on rheo...

Crisp bread, as a new type of bread, had a stronger hardness, fracturability and a finer texture compared with the tradition hard bread. The objective of this study was to test whether Sodium Stearoyl Lactylate could change the microstructure of dough and improve the texture of crisp bread. Two probes used were P/2 and P/2N and these graphs were calculated by several means. Results of these cal...

OBJECTIVE To determine the effect of pH, and exposure time over the inactivation of aflatoxin B1 (AFB1) during the tortilla making process as well as the degradative molecules generated. MATERIALS AND METHODS Inactivation of AFB1 in maize-dough with alkaline pH and in alkaline methanolic solutions was determined by HPLC. Kinetics of time exposure of AFB1 in methanolic solution and the degrada...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

72 increased hand-to-mouth activity was associated with higher BLL for children (5). Mouthing behavior is a normal activity for children, and regardless of gender it is very often done as a method of discovery (6). Based on our research we have not found any studies that have looked at lead exposure through play-dough. Therefore, with the understanding of hand-to-mouth activity, and the fact th...

DVOŘÁKOVÁ, P., KUČEROVÁ, J., KRÁČMAR, S.: Eff ect of sweet yeast bread formula on evaluating rapid mix test. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 39–46 The aim of this work was to detect how diff erent sweet yeast bread formulas infl uence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefi t and use in ...

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate ...

The objectives of this study was to investigate the influences of increasing levels of transglutaminase (TG) on dough rheological properties and the characteristics of white salted noodles regarding two Korean wheat cultivars, cvs. Keumkang and Younbaek, and commercial wheat flour for noodle making (Com), and to evaluate quality of white salted noodles from 13 Korean wheat flours with the 0.4% ...