due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. amongst different foods, bread is a suitable option to convey fiber in human diets. flat breads which are very common in asian countries, are mainly produced from white flour and hence are low in fiber. the main objectives followed in this study were to produce hi...

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...

Analysis of gene expression in developing wheat seeds was used to identify a gene, wheat bread making (wbm), with highly differential expression (~1000 fold) in the starchy endosperm of genotypes varying in bread making quality. Several alleles differing in the 5'-upstream region (promoter) of this gene were identified, with one present only in genotypes with high levels of wbm expression. RNA-...

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepa...

celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. there are different methods to overcome the problems for such patients one of them is using glu...

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...