نتایج جستجو برای: lavash bread
تعداد نتایج: 9591 فیلتر نتایج به سال:
ABSTRACT: Acrylamide is a chemical compound that has been widely used since the last century for various applications. It is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. Since bread is one of the primary foods of Iranian people, the determination of acrylamide content in bread might be considered im...
Background and Aim: Adding salt to foods including bread along with improving its taste can cause problems such as high blood pressure; therefore, considering the importance of the presence of salt in bread, the purpose of this study was to investigate the amount of bread salt in bakeries in South Khorasan province in 2014-2018. Materials and Methods: This descriptive-analytical and retrospec...
a comparative evaluation of heavy metals in the different breads in iran: a case study of rasht city
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...
abstract: acrylamide is a chemical compound that has been widely used since the last century for various applications. it is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. since bread is one of the primary foods of iranian people, the determination of acrylamide content in bread might be considered im...
Background and Objectives: Using additives such as Balnkit, to increasing the quality color of food and for the fermentation and early preparation of bread dough, has increased in recent years. The purpose of this study was to investigate the concentration of Blankit in Hamadan breads production and risk assessment of food consumption during 2016. Materials and Methods: In this descriptive-ana...
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...
introduction: bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. this survey aimed to determine phytic acid content in different types of bread and dough consumed in yazd, iran. materials and methods: a descriptive, cross-sectional study was carried ou...
ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple ra...
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