The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...

Hexaploid Wheat (Triticum aestivum L.) is one of the most important food cereals grown in many areas worldwide. World population is to increase by 2.6 billion in 2050. Ethiopia is one of the world’s nine countries needed to increase food production. Since few studies on genetic diversity & in adequate evaluation of bread wheat varieties; my objective the project is to study genetic diversity of...

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...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

objectives: the aim of this study was to evaluate the effect of six herbal teas on the color stability of two types of nanohybrid and one microhybrid resin composite.  materials and methods: 70 disc-shaped specimens, 210 in total (7*2mm), were fabricated from each of the following materials in metal mould : tetric n ceram, grandio, gradia direct anterior. specimens were stored in distilled wate...

Various neural network models were developed to establish the relationship between tin temperature profiles and bread quality. The best model was composed of 6 input neurons, 6 first hidden layer neurons, 4 second hidden layer neurons and 4 output neurons with Log-sigmoid transfer functions. During verification, the correlation coefficient and mean square error were 0.9356 and 53.9229 respectiv...

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellu...

in this paper, the hydrogen embrittlement of the high strength cr-si spring steel with after zn-12%ni electroplating, have been evaluated. slow strain rate test with 3.34 × 10 -6 sec -1 strain rate was performed, and the hydrogen embrittlement index of the different samples was calculated. the effect of shot peening before plating and the baking after plating and also the effect of applying a n...

The advent of 'NHS Direct', has centred attention on nurses giving telephone advice as part of the provision of out of hours medical care. A three month retrospective study of telephone consultations by nurses at the MRS Sennelager showed that telephone consultation greatly contributes to "out of hours" medical care. The outcome of telephone consultations made out of hours revealed that in 70% ...

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...