Bread is one of the most popular bakery products, generally made from refined wheat flour which is limiting in vitamins, minerals, antioxidants and dietary fibre. Therefore, in the present study, wheat flour was supplemented with Spirulina powder at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched breads were found organoleptically acceptable by the panelists up to 6...

Pyrrolizidine alakloids (PAs) are known to cause hepatic veno-occlusive disease (VOD). Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [...

Wheat flours are used to produce bread, pasta, breakfast cereals, and biscuits; the various properties of these end-products are attributed to the gluten content, produced as seed storage proteins in the wheat endosperm. Thus, genes encoding gluten protein are major targets of wheat breeders aiming to improve the various properties of wheat flour. Here, we describe a novel compensating wheat-Th...

barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

The biological values of the proteins of pea meal, rye bread (baked from 70 % rye flour by the Municipal Bakeries in Warsaw), of two mixtures of wheat rolls and pea meal and of two mixtures of rye bread and pea meal have been determined by the method of Osborne et al. [1919]. The bread was dried at 350 and the dry product ground in a mill. The peas were boiled, dried and ground. The following m...

Wheat flour is a commodity with a high risk of Aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and G were added to flour and then bread loaves were prepared. Three types of commercially a...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...