materials and methods a total of 40 different bread types such as barbari, sangak, lavash, and baguette produced in 124 bakery shops in rasht city were analyzed for some heavy metals (as, cd, pb, cr, ni, and co) by inductive coupled plasma (icp) instrument (icp-qes). results the mean content of the as, cd, and pb in different breads were respectively as follows: barbari, 0, 0.73, and 0.07; sang...

The wheat flour baguette bread is one of the most important foods throughout world. Therefore, improving quality this type white has always been interest. In study, effect xylanase and pentosanase enzymes on rheological properties dough characteristics was investigated. Adding and/or had led to improve dough. Using 0.2 gr in 100 g significantly strengthened gluten network Also, treatment lowest...

Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...

ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...

National identity is linked to food. Exemplifying that, many people associate Turkey with pide, Italy focaccia and, of course, France the baguette. But what about Aotearoa New Zealand, breads signifies a Zealand/Kiwi identity? This paper explores contender for that role, bread commonly associated Māori, Zealand’s tangata whenua: parāoa rēwena. research asked eight expert chef/bakers their views...

Bread is a particularly important staple food. It can be thus improved using different prebiotics like inulin and resistant starch. Food diets with sufficient prebiotic content can trigger the growth of the remaining microorganisms in the digestive system. These microorganisms are essential for human health. In this study, the effect of different levels of inulin and resistant starch (at levels...

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture...