An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. Par-baked buns, toast bread and gluten-free inoculated Aspergillus niger spores were packed in normal (NA) under MA (with 2 vol.-% O ) or without CSP. Mould growth detected after 2–3 days all products NA as well...

The present study was conducted to evaluate the addition of a mixture oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on quality characteristics toast bread. concentration OL BC (1:1 w/w ratio) 0 (T1), 1.5% (T2), 2% (T3), 2.5% (T4) total flour content. bread samples containing had more protein content (8.49%–9.65%) than control (6.81%; p < .05). highest phenolic co...

BACKGROUND The present study identified the most commonly consumed grain food patterns in US children and adolescents (2-18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015-2020 Dietary Guidelines for Americans (2015-2020 DGA) shortfall nutrients. METHODS Cluster analysis using data from the National Health and Nut...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

in recent years different additives have been used for enhancing quality and nutritional value of bread. banana flour is a useful additive that contains significant amounts of fiber, protein, minerals and vitamins. in this research chemical tests (moisture, ash, protein and fiber) were carried on the wheat flour, banana flour was then added at levels of 10, 15 and 20% and toast breads were prep...

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 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...