Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality a...

Social health has been defined as participation in and responsibility for social processes. Because bread is considered an essential staple food Iran, several policies have implemented to improve the quality of bread, regardless aspects. The current study aims investigate relationship between quality, bakers’ health, demographic factors. This was a cross-sectional ecological conducted Isfahan, ...

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed improve WWF's poor technological properties and resulting bread quality. We tested effect of a common bakers' strategy WWF performance: adding part water recipe during kneading operation. First, operating conditions were optimized perform gradual addition. The dough sample was second trial make an ...

Bread is one of the most widely consumed foods. Its impact on human health is currently of special interest for researchers. We aimed to identify biomarkers of bread consumption by applying a nutrimetabolomic approach to a free-living population. An untargeted HPLC-q-TOF-MS and multivariate analysis was applied to human urine from 155 subjects stratified by habitual bread consumption in three g...

A new type of functional food products-bread supplemented with yeast extract-was developed and optimized. In the next product development phase, samples bread extract were tasted evaluated by 536 randomly selected consumers, their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level awareness about importance labeling impact on health, while low r...

The occurrence of deoxynivalenol (DON) in retail foods in Tehran (Iran) was determined using high-performance liquid chromatography technique and immunoaffinity column as the clean-up step. A method was validated for analysis of DON in rice, bread, puffed corn snack and wheat flour. The average recoveries and precision (RSD) for DON in different foods ranged 84.2-93.1% and 2.9-12.0%, respective...

Referring to materials from the Russian State Historical Archive and Central of St Petersburg, this article investigates mechanisms competition resolving conflicts between tradesmen in Petersburg level German masters’ adaptation a new cultural social environment. It reveals an opportunity reach deeper understanding bread production capital over long period time. Competitive confrontations guild...