BACKGROUND Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suit...

BACKGROUND Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries. METHOD Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples wer...

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differen...

Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...

The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantif...

the association between indoor smoke exposure due to traditional baking (baking homemade bread) and anthracosis has rarely been investigated. the aim of the present study is to quantify such association among the iranian population. a hospital based case-control study was carried out on 83 anthracotic cases and 155 controls (83 individuals with non-anthracotic pulmonary disorders from the pulmo...

A new material system that can produce very high green strength and green density has been developed for conventional compaction processing. The system, which uses a zincless lubricant, is based on the optimization of the bonding mechanism and binder chemistry. This approach permits the bonding of copper particles in a FC-0208 mix. Examples of the binder-treatment of FN-0208, Ancorstee145P, and...

Pieces of bread were collected from some regions of the world, and various microorganisms belonging to bacteria as well as yeast were found in the bread samples collected by an optical microscopic observation. SDS-PAGE showed that some of the bread contained mainly partially hydrolyzed proteins, suggesting bacterial proteases hydrolyzing protein and lowering of bread allergenicity. Bread baked ...

Fat-soluble vitamins (FSVs) include vitamin A, carotenoids, vitamins D, E, and K. New legislation is being introduced in many countries to reinforce regulatory compliance of declared concentrations of vitamins and other micronutrients in food products and dietary supplements. The levels of FSVs are likely to be more closely scrutinized due to their potential health risks associated with overdos...