The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea without (SeGCS) were produced. effects on dough rheology, features and nutritional properties emphasis in Se content assessed. A positiv...

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheologic...

Rheology of silicates (melts or super cooled as glasses) is one of the most important fields to mankind, as geological activity largely influences life. In this paper, unifying empirical models for the Non-Newtonian shear viscosity and the extensional viscosity are proposed. The models have only one parameter, the zero shear viscosity (the Newtonian plateau), and are valid for a vide range of c...

The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze t...

Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding the effect functionality, granulometry substitution level on quality. Accordingly, this work studied red lentil dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, thermal p...