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...

Wheat yield and quality parameters are spatially variable because of inherent spatial variability of factors affecting crop at a field scale. The following semolina quality parameters were analyzed in 100 georeferenced locations, in a 12-ha durum wheat field in southern Italy: protein content (PC, %), dough strength (W = Jx10 ) and tenacity/extensibility ratio (P/L). The study identified few ho...

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...

flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. bread is a major food product in iran. fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. this study investigat...

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% ...

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...

The sulfhydryl oxidase (SHOxase; EC. 1.8.3.2) which catalyzes the oxidation of sulfhydryl groups to disulfides was purified from Aspergillus niger using a combination of chromatographies. The influence of SHOxase on starch properties was tested by rheometer, farinographand scanning electron microscopy (SEM). Moreover, the gelatinization and retrogradation were studied by differential scanning c...