in order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in isfahan region. protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and pollen. results showed that the longevi...

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. potatoes washed; peeled; sliced; dried, milled to Flour. nuts also sorted, cleaned processed into Flour proportioned different samples G1 (100:00:00). Control 100 % wheat flour, G2 (80:10:10), G3 (70:20:10) G4 (60:30:10) respectively. Bread from these proportions was formulated. functional, proximate...

Walnut flour is considered by food technology specialists as a source of complete protein, lipids, carbohydrates, minerals, vitamins, etc. The purpose the research to study possibility using walnut in “Fitness” buckwheat bread order expand range and increase nutritional density bakery products. objects were: baking wheat first grade; flour; mix “Fitness Mix” buckwheat; control samples bread; ex...

abstractthe occurrence of deoxynivalenol (don) in retail foods in tehran (iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. a method was validated for analysis of don in rice, bread, puffed corn snack and wheat flour. the average recoveries and precision (rsd) for don in different foods ranged 84.2-93.1% and 2.9-12.0%, re...

To evaluate the impact of fortification wheat bread with whole buckwheat flour on chemical characteristics, bioactive components
 and fatty acids, six types different whole-grain concentrations (0, 10, 20, 30, 40, 50) were prepared. The made had inferior physical characteristics in comparison to solemnly that was taken as a reference sample. quantities ash (1.66 g/100g), fats (3.42 protein...

BACKGROUND A national survey found that micronutrient deficiencies are prevalent in South African children, particularly calcium, iron, zinc, riboflavin, niacin, vitamin B6, folate, vitamin A, E and C. Mandatory fortification of maize meal and wheat flour were introduced in 2003 to combat some of the deficiencies found in children. To date however, there has not been a national survey on dietar...

From a plant breeder's point of view it would be very desirable to establish an index by means of which the baking quality or strength of wheat flour could be determined at an early stage of the breeding work so that the weak wheat strains could then be discarded, instead of carrying them through all the stages of propagation and the processes in the bakehouse. The solution of this problem call...

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...