The increasing knowledge of sourdough fermentation generates new opportunities for its use in the bakery field. New fermentation technologies emerged through in depth sourdough research. Dextrans are extracellular bacterial polysaccharides produced mainly by lactic acid bacteria (LAB). These bacteria convert sucrose thanks to an inducible enzyme called dextransucrase into dextran and fructose. ...

background: low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition.  objective: in this study we investigated the kind and amount of fatty acid content in iranian junk foods, dairy, and bakery products materials and methods: some common brands of...

OBJECTIVES To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. DESIGN The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi...

A modified true metabolizable energy bioassay was used to determine the nitrogen-corrected apparent (AMEn) and true (TMEn) metabolizable energy of various feed ingredients for ducks. In each of two experiments, which lasted 102 h with a 54-h excreta collection period following a 48-h period of feed withdrawal, six male White Pekin ducks were assigned to each of three test feed ingredients and d...

Many aspects of computer systems are naturally modeled as parameterized systems which renders their automatic verification difficult. In wellknown examples such as cache coherence protocols and mutual exclusion protocols, the unbounded parameter is the number of concurrent processes which run the same distributed algorithm. In this paper, we introduce environment abstraction as a tool for the v...

Language users have a remarkable ability to create, produce and comprehend complex words. Words such as undercut and bakery appear to be composed of units, traditionally called morphemes, that recombine in rule-like ways to form other words, such as underline and cannery. However, morphological systems are quasiregular: they are systematic and productive but admit many seemingly irregular forms...

Evidence indicates that dietary trans fatty acids (TFA) obtained from partially hydrogenated vegetable oils (PHVO) increase the risk of coronary heart disease (CHD). Studies have implicated TFA in increasing the risk and incidence of diabetes. Furthermore, TFA may compromise fetal and early infant growth and development. In rats, partial substitution of either linoleic acid (18:2 n-6) with satu...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...