Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

BACKGROUND Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children's bread choices from white to whole wheat during bre...

Superoxide dismutase (SOD) acts as first line of defense against oxidative and genetic stress. Manganese superoxide dismutase (MnSOD), found in mitochondria or peroxisomes, contains Mn(III) at the active site. Therefore, it is of interest to study MnSOD from bread wheat (a grain crop). However, a structure model is not yet solved for bread wheat MnSOD. Hence, we describe the structure model of ...

the purpose of this descriptive-survey research was to assess the attitude of the farmers, bakers and consumers toward cultural and social factors influencing wheat, flour, and bread losses. the population of the study was constituted of all the farmers, bakers and bread consumers in tehran, khuzestan, golestan and kermanshah provinces. a sample of 1500 farmers, 600 bakers, and 6000 consumers w...

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

introduction agricultural research is important and one of the determinant factors of development of technologies in agricultural sector. among agricultural research disciplines, breeding programs, especially, wheat breeding programs are one of the applied approaches in improving of production and food security. based on a study by byerlee & traxler (1995), economic benefits and internal rate o...

Few genes are available to develop drought-tolerant bread wheat (Triticum aestivum L.) cultivars. One way to enhance bread wheat's genetic diversity would be to take advantage of the diversity of wild species by creating synthetic hexaploid wheat (SW) with the genomic constitution of bread wheat. In this study, we compared the expression of traits encoded at different ploidy levels and evaluate...