Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...

We test the impact of a broadly utilized social ritual, namely sharing food with an ideological opponent, on two phenomena relevant to dispute resolution: receptiveness to the opponent’s views and attitude strength. Participants engaged in a debate about a contentious socio-political issue while eating a sandwich that they either made for themselves (Control condition) or one that was made for ...

this paper presents the application of multivariate time series model (ardl) to investigate factors affecting bread waste and to explore the relationships among shortrun, longrun and error correction coefficient and the independent variables over the period 1978-2006. results reveal that gross national product and urbanization have positive effects on bread waste in the long term, while the bre...

in this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and ph), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, then the qualitative characteristics (nutritional value) of toast breads were measur...

increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. the main aim of this research was to supplement flat bread (barbari) with wheat g...

the recognition and understanding of brand experience by consumers is critical to develop goods and services marketing strategies, since they can be used to predict consumer behaviour. the aim of the present study is to investigate the antecedents and consequences of brand experience in the food industry. information on 400 customers of the mashhad tabarok company was collected by a questionnai...

BACKGROUND Carbohydrate foods with high glycemic and insulinemic potential may influence cancer risk possibly through the insulin/growth-factor axis. Two staple carbohydrate foods of the Mediterranean diet, bread and pasta, have different glycemic and insulinemic responses and hence may affect cancer risk differently. MATERIALS AND METHODS We studied the association of bread and pasta with br...

this descriptive study investigates medical students' attitudes toward psychiatric wards. the study was completed at two psychiatric hospitals of shaheed navab safavi, and shaheed ismaily, as well as the psychiatric ward of shaheed rahnamoon hospital. medical students at two level of internship and stagery participated in the study. they completed questionnaires containing general informat...