Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim this study was isolate characterize melanoidins from baked products (common bread, soft bread biscuits), evaluate their cytotoxicity determine suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, were asse...

a field experiment was conducted at the seed and plant improvement institute research field station in karaj, iran, during the 2009-10 and 2010-11 growing seasons to estimate genetic progress and the variation in penological and agronomic characteristics in 13 irrigated facultative/winter bread wheat (triticum aestivum l.) cultivars released in iran between 1943 and 2011. trends of temporal var...

The objective of this experiment was to study of water relations and chlorophyll in different wheat genotypes and their correlations with grain and biological yields. 21 genotypes of bread wheat were compared in a field experiment as randomized complete blocks design with four replications. The results showed that relative water deficit, relative water loss, excised leaf water retention, cell m...

To introduce new genetic diversity into the bread wheat gene pool from its progenitor, Aegilops tauschii (Coss.) Schmalh, 33 primary synthetic hexaploid wheat genotypes (SYN) were crossed to 20 spring bread wheat (BW) cultivars at the International Wheat and Maize Improvement Center. Modified single seed descent was used to develop 97 populations with 50 individuals per population using first b...

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...

Background: Bread is the major waste product worldwide. It contains a considerable amount of starch, which easily converted into sugars using enzymes. The aim this study was to produce fermentable from stale bread barley malt as substitute commercial Methods: Response surface methodology based on Box-Behnken design applied optimize parameters enzymatic hydrolysis such content (1.25, 2.5 and 3.7...

in this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% carboxy methyl cellulose (cmc) and 1% -κcarrageenan gum. a sample lacking gum was also produced as control. rice breads (with gum and without gum) were then produced by semi-industri...

in order to study the consequences of the application of mycorrhiza and azospirillum inoculants on yield and yield components of wheat cultivars, an experiment was conducted in the research station of shahid chamran university of ahvaz, iran in 2012-13. the experimental design was factorial based on randomized complete blocks design with three replications. the treatments including of mycorrhiz...

Wheat grain yield consists of three components: spikes per plant, grains per spike (i.e. head or ear), and grain weight; and the grains per spike can be dissected into two subcomponents: spikelets per spike and grains per spikelet. An increase in any of these components will directly contribute to grain yield. Wheat morphology biology tells that a wheat plant has no lateral meristem that forms ...