When a strain of bacteria is streaked on a nutrient agar or gelatin medium containing a large number of its own viable cells, no growth appears even after long incubation. Eijkman (1904) and Powers and Levine (1937) suggested that this phenomenon of "staling" was due to specific, autoinhibitory substances and that it might serve as a basis for selective and differential techniques in determinat...

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

in this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% carboxy methyl cellulose (cmc) and 1% -κcarrageenan gum. a sample lacking gum was also produced as control. rice breads (with gum and without gum) were then produced by semi-industri...

• Gluten-free bread (GFB) staling was studied by an instrumental and sensory approach. Chickpea flour reduced moisture loss crumb hardness during 7 days of storage. Consumers described chickpea-based GFB as soft fresh with gluten-related disorders considered chickpea-psyllium-based ideally soft. its combination psyllium delayed staling. is generally recognized a product less than satisfying app...