Background: Today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. For cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. The aim of this study is determination of soda and salt amo...

OBJECTIVE: Since bread is the main source of food in Iran, we aimed to assess the effect of four types of Iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. MATERIALS AND METHODS: Ten type 2 diabetic patients (6 women and 4 men) with mean age of 51 ± 9.8 years and mean BMI of 31.9 ± 1.19 kg/...

background & aims of the study: wheat flour makes the basic component of bread. thus, evaluating its quality plays an important role in public health. this paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of hamedan, iran during 2015-2016. materials & methods: all bread flour types such as barbari, lavash, sangak and tafton bread flours ...

production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. in this research, production and some physical characteristics of part-baked flat bread (barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºc) and freezing (-18ºc) temperature...

due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. amongst different foods, bread is a suitable option to convey fiber in human diets. flat breads which are very common in asian countries, are mainly produced from white flour and hence are low in fiber. the main objectives followed in this study were to produce hi...

objective: since bread is the main source of food in iran, we aimed to assess the effect of four types of iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. materials and methods: ten type 2 diabetic patients (6 women and 4 men) with mean age of 51 ± 9.8 years and mean bmi of 31.9 ± 1.19 kg/m...

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...

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...

barbari is one of the common flat breads iniranwhich has short shelf life as other flat breads. hurdle technology has been recently developed to produce the safe, sustainable, nutritious, delicious and economical foods. it is considered as intelligent use of different preservation methods to obtain the moderate and trustable storage of foods. in this investigation the effects of polyol (propyle...