Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume and weight, but has minimum firmness value. A response surface methodology was used to analyze th...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...

Bread enriched with chromium has been associated improved glycemic control. The purpose of this study was the production a bread (Cr III) -enriched yeast which maintained overall quality. A formulation French prepared using an inactive Cr III for comparison against control made standard yeast. Yeast fermentation power and color texture were evaluated. There no differences in (crumb crust) or fi...

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...