Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging,...

Abstract—The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the qualit...

This experiment was conducted at Azad University experiment station to evaluate the effects of planting date and time of nitrogen application on yield and sugar content of sweet sorghum in 2003. Four planting dates (May 4, March 19, June 3 and June 18) and three stages of nitrogen application (3-5/8 leaf stage, boot stage and soft dough stage) were assigned to the main and subplots, respectivel...

In this article we report on work concerned with the three-dimensional numerical simulation of dough mixing that arises in the food processing industry. Two dough mixers at various rotation speeds are studied, one with one stirrer and the other with two stirrers. Various types of fluid models are incorporated in this work. Numerical simulations are based on three dimensions in the cylindrical c...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast. The substrate was fed at a flow rate of 0.39 dm h to regulate fermentable sugar concentration between 1-2 % in bioreactor. An average specific growth rate of 0.24 h and cellular yield coefficient of 0.48 g/g sugar was obtained during bake...

Leftover dough, a byproduct in steamed bread processing, is rich starch, which carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients medium of Isochrysis galbana. In this study, leftover dough hydrolysates were used as carbon resources cultivation galbana docosahexaenoic acid production under different NaNO3 concentrations. The results showed that conce...

Abstract The article provides research on the quality and yield of bakery products from wheat flour grown in conditions Ryazan region, with various doses salt used recipe. Salt is not only a prescription component production products, but also factor active influence structural mechanical properties dough indicators finished products. According to results, salt, amount recommended recipe, had p...

The objective of this research was to study the effects of phenological stages on yield and quality traits in 22 populations of tall wheatgrass Agropyron elongatum. A split plot design was conducted using a complete randomized block with two replications in Lorestan (Borujerd), Iran during 2007-2008. The genotypes were cut in five maturity stages as vegetation, stem elongation, heading date, an...

The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing in their quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished by employing an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peak resistance,dough development time, dough stability, softening and ener...