This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs...

The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...

Biscuit is India’s largest industry amongst food industries, with an estimated production of 70, 000 tonnes and cost of three thousand billions US Dollar. Biscuit along with bread forms major baked food accounting to over 30% and 50% respectively of total bakery products produced in the country. The industries have been established in organized and unorganized sectors contributing equal share. ...

The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products calorie increase nutritional value of cake (muffins) also, technological sensory evaluation muffin produced. Maximizing the use from an economic point view, as it is a cheap available product Egyptian market, maximizing health benefits by producing with high low fat, take advantage dietary fiber vegetables, new ...

Brands are widely recognised as a company's most valuable asset to consumers, which is why brands important consumers in their search for product differentiation and uniqueness, well decision making when choosing products increasing consumer confidence those products. In this study there was population of 114 respondents, but the researcher took sample 100 respondents. The results explain show ...

Aldehydes as secondary lipid oxidation products are highly specific to the oxidative degradation of particular polyunsaturated fatty acids present in foods. Gas chromatographic analysis of those volatile compounds has been widely used for monitoring of the deterioration of food products. Developed static headspace gas chromatography method using flame ionization detector (SHS GC FID) was applie...