Cereal Chem. 72(4):349-351 A high-performance liquid chromatography (HPLC) method has been systems and one chemically leavened dough system were used to test developed to extract and quantitate individual sugars present in dough the methodology. The chemically leavened dough system remained consystems throughout processing. Sugars were extracted from freeze-dried stant in its sugar composition ...

in present study, a sybr green based real time pcr assay was developed for specific detection and quantification of bacillus subtilis in dough used for bread making. new primer pairs were designed to amplify a 212 base pair fragment of the apre gene. specificity of these primer pairs was confirmed with conventional and real time pcr methods. standard curves constructed using the threshold cycle...

the effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. color analyze (l*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in...

The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an in...

the effect of xanthan and qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the mixing tolerance index (mti), dough development time (ddt), gelatinization temperature (gt), viscosity, dough stability and quality of wheat flour. addition of xanthan and qodume shi...